Meatballs

S

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I haven't made them in a while. I have a pound of mixed ground
turkey and beef, and I want to make meatballs with it. Do you add
eggs to your meatballs or not? How much bread? How much milk or water?

I think I may just season them with Parmesan cheese, onions, dried
parsley, and a bit of marjoram. Or maybe lots of pepper instead of
the marjoram. Tear up a couple of slices of bread and dunk the
pieces in water and just use whatever water they hold. No eggs.
Then bake them in a 400 degree oven until they are browned but not
necessarily done in the middle. This sound OK?

I've googled "meatball recipes" and just got confused because there
seems to be no consensus at all.

-Bob
 
On Sun, 06 Feb 2011 15:00:47 -0600, zxcvbob
wrote:

I usually add 1 egg and some bread crumbs (2T to 1/4 cup) for anywhere
between 1 and 2 pounds of meat. I think the less fatty the meat, the
more you need binder.


I bought some pre-stuffed baby bellos last week. He used pork and
pork sausage, seasoned it similarly to your idea (plus some chopped
red bell pepper), no egg or bread) and it was *very* tasty but I think
that meat started with more fat than yours.


I'm a thyme fan, but seasoning is up to you. If I changed it up, I'd
go with summer savory first.
That's because there is no consensus. Find what you like by trial and
error, measure by eye and call it an old family recipe. ;)

Baking them in the oven is less work and clean up than making them in
a pan, but you'll end up with a flat side. Giada baked her ground
chicken meatballs last week, so why not try it? Stiff upper lip, my
friend. Flip a coin if you must!


--

Today's mighty oak is just yesterday's nut that held its ground.
 
zxcvbob wrote:


For a change, make a kind of "kotlety", Russian rissoles, instead. Meat
or poultry rissoles of this kind are usually made with some meat or
chicken (famous in the latter case as "Chicken Pojarski"), not usually
with ground turkey, but if this is what you have on hand...

Ground Kotlety (Rissoles)
serves 8

100 g stale white bread
200 g (7 oz) milk
1 kg (2.2 pounds) not-too-lean beef (or some other meat)
1/2 cup crushed ice or iced water
1 onion, grated or finely minced, raw or fried in butter until golden
1-2 cloves garlic, finely minced
150 g (5 oz) dry breadcrumbs
100 g (3.5 oz) clarified butter or a mix of butter and oil
salt and pepper

Soak the bread in milk. If desired, fry the onions in butter until
golden, or leave raw - or use both fried and raw onions. Squeeze out
the bread and put it through the meat grinder together with the meat.
Add to the mince the onions, garlic, salt, pepper, and ice or iced
water. Mix together thorougly.

On a wet board, with wet hands, form the mixture into oval patties about
8 cm (3 in) long and 1.5 cm (0.6 in) thick. Roll the patties in
breadcrumbs, flattening them lightly as you roll.

In a large, heavy skillet, heat clarified butter or a mix of butter and
oil and fry the kotlety over medium-low heat on both sides until golden
brown. Add more butter if needed. Do not overcook.

Victor
 
In article ,
zxcvbob wrote:


It depends some on what they will be used for.

Some years back I went to a fancy benefit affair. I volunteered in the
kitchen. Meatballs were one of many items. The guy in charge said just
chopped garlic, chopped parsley and heavy cream in the meat, and then
shape into small balls, suitable for one bite. They were going to be
served with toothpicks. They were baked.

When fillers are added, I find that eggs help hold them together.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On Sun, 6 Feb 2011 17:44:07 -0600, Sqwertz
wrote:


No ground poultry ever unless you grind it yourself.... I like to
grind boneless/skinless chicken breasts (twice) for making light as a
feather matzo meal coated fried cakes... highly seasoned and lots of
eggs.
 
Brooklyn1 wrote:


Facsinating. Is this eastern European, or is it more Celtic
or something like that?

Goddess knows it isn't Italian.


S.
 
On Sun, 6 Feb 2011 16:26:42 -0800, "Julie Bove"
wrote:


I doubt the tennis balls because of mystery meat ground turkey. Next
time grind your own and use skinless/boneless chicken breasts... and
add lots of eggs, eggs make any ground meat light... two eggs per
pound. I hate ground turkey, smells funky... don't like turkey soup
either.
 
On 06/02/2011 8:01 PM, Pete C. wrote:


True.. as far as i am concerned, it is more a matter of a style of
cooking and no precise recipe is required. I like to use some stale
bread soaked in milk, some egg, a bit of garlic, salt and pepper and a
mixture of pork and beef. You can add and subtract from there.
 
On Sun, 6 Feb 2011 16:26:07 -0800, "Julie Bove"
wrote:

I thought so. Extra lean hamburger needs an egg to help bind it -
with or without a few bread crumbs. Add the crumbs if you think you
made the meat too wet (won't hold its shape), but IME it's usually
fine without them.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 6 Feb 2011 16:26:42 -0800, "Julie Bove"
wrote:

I think they're supposed to be the size of golf balls, but I prefer
smaller. Try ground chicken if you've turned yourself off turkey.



--

Today's mighty oak is just yesterday's nut that held its ground.
 
zxcvbob wrote:


I like to use wheat or oat bran for the flavour it adds and season with
garlic as well as paprika and a hint of nutmeg, often as not served with
a cream sauce.
--
JL
 
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