"sf" wrote in message
news:[email protected]...
Well I can't use egg or crumbs so I guess I'm screwed.
news:[email protected]...
Well I can't use egg or crumbs so I guess I'm screwed.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Meatballs
- Thread starter Super Troll
- Start date
Heididididididi.
New member
tert in seattle wrote:
Not so far as I know. I have only ever baked meatballs. That's sort
of the point, like meatloaf, you don't have to get out a pan and
fry anything.
S.
Not so far as I know. I have only ever baked meatballs. That's sort
of the point, like meatloaf, you don't have to get out a pan and
fry anything.
S.
"Brooklyn1" wrote in message
news:[email protected]...
I can't have eggs and am not overly fond of chicken. But thanks!
news:[email protected]...
I can't have eggs and am not overly fond of chicken. But thanks!
In article ,
zxcvbob wrote:
Yes.
Some. Dried bread crumbs.
Milk. Enough to wet the crumbs to a thick wet consistency, then mix in
the egg and seasonings (minced onion, MAYbe some minced green pepper,
s&p).
Then mix in the meat gently with a wood fork if you have one. I use a
meatball maker (gizmo with a scissors-type handle action) to portion the
mix, then round them with wet hands.
Place (maybe 3/4" between each) inside the perimeter of a glass pie
plate and nuke for about 2-3 minutes.
That would work, too.
Depends. It works for me. I know a woman of Italian descent who
swears the only way to cook them (if they will ultimately wind up in
spaghetti sauce) is to drop them into the simmering sauce and cook them
there; no browning. Heaven forfend.
That should tell you something right there. As many ways to make them
as there are people who are making them.
What'd you end up doing? Or haven't you made them yet?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
zxcvbob wrote:
Yes.
Some. Dried bread crumbs.
Milk. Enough to wet the crumbs to a thick wet consistency, then mix in
the egg and seasonings (minced onion, MAYbe some minced green pepper,
s&p).
Then mix in the meat gently with a wood fork if you have one. I use a
meatball maker (gizmo with a scissors-type handle action) to portion the
mix, then round them with wet hands.
Place (maybe 3/4" between each) inside the perimeter of a glass pie
plate and nuke for about 2-3 minutes.
That would work, too.
Depends. It works for me. I know a woman of Italian descent who
swears the only way to cook them (if they will ultimately wind up in
spaghetti sauce) is to drop them into the simmering sauce and cook them
there; no browning. Heaven forfend.
That should tell you something right there. As many ways to make them
as there are people who are making them.
What'd you end up doing? Or haven't you made them yet?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
Paint Guru
New member
Melba's Jammin' wrote:
[snip]
I haven't made them yet. (There was this football game...) Will
probably do it tonight.
-Bob
[snip]
I haven't made them yet. (There was this football game...) Will
probably do it tonight.
-Bob
My recipe is my own creation. I use ground turkey(2 pounds), & 1 pkg
Jimmy Deans Hot sausage, about 1/2 c breadcrumbs, 1 egg, and about 1/2
- 3/4 c milk(as per Giada - she says most cooks do not use it, and the
meatballs are much jucier with it and I find that to be true).
Seasonings, for meatballs with spaghetti, are Italian seasoning,
garlic, parsley, salt pepper, and abt 1/4 c of spaghetti sauce. I
roll them and roll them around in some flour, then fry them to golden
brown in olive oil, then they go in the sauce. Pre cooking by frying
also keeps them from falling apart in the sauce. Everyone raves
about them, and we like them.
My daughter makes the same thing, with basil substitute for Italian
seasonings, and no spag sauce, and puts them in a cream sauce with
garlic, cinnamon & nutmeg. It is also tasty.
Good Luck finding a recipe you are happy with, Nanzi
Jimmy Deans Hot sausage, about 1/2 c breadcrumbs, 1 egg, and about 1/2
- 3/4 c milk(as per Giada - she says most cooks do not use it, and the
meatballs are much jucier with it and I find that to be true).
Seasonings, for meatballs with spaghetti, are Italian seasoning,
garlic, parsley, salt pepper, and abt 1/4 c of spaghetti sauce. I
roll them and roll them around in some flour, then fry them to golden
brown in olive oil, then they go in the sauce. Pre cooking by frying
also keeps them from falling apart in the sauce. Everyone raves
about them, and we like them.
My daughter makes the same thing, with basil substitute for Italian
seasonings, and no spag sauce, and puts them in a cream sauce with
garlic, cinnamon & nutmeg. It is also tasty.
Good Luck finding a recipe you are happy with, Nanzi
In article ,
Melba's Jammin' wrote:
That's what I do. Works for me. I've done it both ways, and the extra
step of browning doesn't add that much, to my taste, to make it worth
the bother.
I have a couple of other recipes, one in our regular rotation, that I do
that way:
http://hedgierecipebox.blogspot.com/2010/06/greek-meatballs.html
That isn't quite what we do, but we did get it from the Frugal Gourmet.
That's too much uncooked rice, IMNSHO.
--
Dan Abel
Petaluma, California USA
[email protected]
Melba's Jammin' wrote:
That's what I do. Works for me. I've done it both ways, and the extra
step of browning doesn't add that much, to my taste, to make it worth
the bother.
I have a couple of other recipes, one in our regular rotation, that I do
that way:
http://hedgierecipebox.blogspot.com/2010/06/greek-meatballs.html
That isn't quite what we do, but we did get it from the Frugal Gourmet.
That's too much uncooked rice, IMNSHO.
--
Dan Abel
Petaluma, California USA
[email protected]
jessiebiscuit
New member
?
"tert in seattle" wrote
The good ones are.
50% beef, 25% each of pork and veal. Stale Italian bread soaked in water,
then squeezed out, egg, fresh grated cheese, salt and pepper.
Fry to get the outside done, then drop into the pot of sauce that has been
cooking for a while.
"tert in seattle" wrote
The good ones are.
50% beef, 25% each of pork and veal. Stale Italian bread soaked in water,
then squeezed out, egg, fresh grated cheese, salt and pepper.
Fry to get the outside done, then drop into the pot of sauce that has been
cooking for a while.
Rhymereverytimer
New member
On Sun, 6 Feb 2011 23:08:46 -0600, Sqwertz wrote:
it's cat food.
your pal,
blake
it's cat food.
your pal,
blake
seargeant super cool
New member
On Feb 7, 2:11?pm, sf wrote:
That is exactly where it came from. She embellished her grandmother's
Sweedish meatball recipe. For a young woman she cooks almost all
from
scratch like I do, and so does her sister. And not an ounce of fat on
her 2
boys, 11 & 14. I'm so proud of both of them, daughters, and of course
the
sun rises and sets over the boys, our only grandchildren.Nanzi
That is exactly where it came from. She embellished her grandmother's
Sweedish meatball recipe. For a young woman she cooks almost all
from
scratch like I do, and so does her sister. And not an ounce of fat on
her 2
boys, 11 & 14. I'm so proud of both of them, daughters, and of course
the
sun rises and sets over the boys, our only grandchildren.Nanzi
On Feb 6, 4:00?pm, zxcvbob wrote:
My recipe::
In a large bowl, break an egg. Beat lightly.
Add to it:
parsley,
garlic powder,
oregano,
parmesan cheese,
black pepper,
bread crumbs or leftover Ital. bread which have been soaked in red
wine and squeezed out. Mix this well.
Add the ground beef.
Knead with hands til well blended.
Can't give you amounts - it varies each time.
Mix well,
Brown in hot olive oil. Drain and then dump into your sauce.
My recipe::
In a large bowl, break an egg. Beat lightly.
Add to it:
parsley,
garlic powder,
oregano,
parmesan cheese,
black pepper,
bread crumbs or leftover Ital. bread which have been soaked in red
wine and squeezed out. Mix this well.
Add the ground beef.
Knead with hands til well blended.
Can't give you amounts - it varies each time.
Mix well,
Brown in hot olive oil. Drain and then dump into your sauce.
babycheeks(=
New member
On Mon, 7 Feb 2011 14:17:14 -0500, blake murphy
wrote:
Exactly... give that mick half a leg up... my cats love it, they think
it's chicken mousse/mouse.
wrote:
Exactly... give that mick half a leg up... my cats love it, they think
it's chicken mousse/mouse.
Juggalette
New member
On Mon, 7 Feb 2011 11:38:22 -0800 (PST), Nan
wrote:
I hear you! I'm very proud of my children and I *love* being a
grandparent too. We have one 9 YO grandson, a 3 month granddaughter
and another one on the way in a week (give or take).
--
Today's mighty oak is just yesterday's nut that held its ground.
wrote:
I hear you! I'm very proud of my children and I *love* being a
grandparent too. We have one 9 YO grandson, a 3 month granddaughter
and another one on the way in a week (give or take).
--
Today's mighty oak is just yesterday's nut that held its ground.
zxcvbob wrote:
water?
Bob,
Here's the recipe I got from allrecipes: http://alturl.com/aoyhp
How the beef and turkey combined would make a tasty meatball, I can't
even guess.
I didn't bother with the "log technique." Just golf ball sized meatballs
and shake the 9 x 13 casserole pan around every 5 minutes while baking.
The recipe calls for 1-1/2 pounds of ground beef to serve six but you
can use the included ingredients calculator to serve four so it will
scale measures down to correction use your one pound mix of ground beef
and turkey.
I'd add oregano if it did not cause me such bad heartburn. I do add an
egg.
At this brief moment in time, My odds are 1:50 or worse of submitting
the chosen recipe. Better than playing the lotto, worse than playing the
ponies. This http://alturl.com/yzoiy may better or worsen my odds. I
dunno.
Best,
Andy
water?
Bob,
Here's the recipe I got from allrecipes: http://alturl.com/aoyhp
How the beef and turkey combined would make a tasty meatball, I can't
even guess.
I didn't bother with the "log technique." Just golf ball sized meatballs
and shake the 9 x 13 casserole pan around every 5 minutes while baking.
The recipe calls for 1-1/2 pounds of ground beef to serve six but you
can use the included ingredients calculator to serve four so it will
scale measures down to correction use your one pound mix of ground beef
and turkey.
I'd add oregano if it did not cause me such bad heartburn. I do add an
egg.
At this brief moment in time, My odds are 1:50 or worse of submitting
the chosen recipe. Better than playing the lotto, worse than playing the
ponies. This http://alturl.com/yzoiy may better or worsen my odds. I
dunno.
Best,
Andy