Meatballs

[Blaser0217]

Gents,

I'm new to the forum, as well as only being a traditional wetshaver for a little over a month now. I look forward to gentlemanly discussion over the finer points of gastronomy and epicurianism.

Anyway, I'm looking for a go-to meatball recipe, a la spaghetti and meatballs. Any help is appreciated.

 

[Isaac]

I second this request

 

[Luc]

What I usually do? That feeds me and my other half and I also get a lunch for work the next day!

Sauce
1 x jar of 700 grams of crushed tomatoes. I usually buy them in a glass jar, not a tin. I look for something that has in the ingredients: Crushed tomatoes, water, salt. That's all.
1 x onion. I like to dice it but SWMBO like to leave it whole and take it out at the end
1 x carrot or 1 x red capsicum (red bell pepper). The carrot I would leave whole, it will add a sweetness to the sauce. The red capsicum, I usually roast it and then I blend it so it's mixed with the tomatoes.
1 or 2 cloves of garlic, finely chopped
1 small bird-eye chilli (depends if you like it spicy)
1/2 glass of white wine (Seriously, white wine will taste better than red in there). YMMV
Salt and Pepper.

I usually roast my Garlic, chilli and red capsicum in a deep pot for a few minutes, I then transfer them to the blender and puree, use the white wine if too thick. While it puree, I cook the onion.

Add all remaining ingredients and let simmer on low for a few hours. Taste it to know if you need more salt/pepper

Meatballs
500gr/1 pound of minced beef
1 fistful of basil
1 clove of garlic
1 piece of bread
1 egg
Salt & Pepper

I use a blender for the piece of bread only. The rest must be done by hand otherwise you will endup with green meatballs and it's not as good for some reasons.

Blend the bread, chop finely the garlic, rip the basil in small pieces with your hands, add salt and pepper. Add the egg, mix well, mix the mince in using your hands.

When it's well mixed, start shapping the meat into golf balls. Heat up a pan to medium high pan (it needs to be hot before you drop the first meatball in). If you use non-stick that's all right, you can use a bit of oil or butter to prevent the sticking.

Cook the balls for a few minutes. You don't want to cook them completely, just seal them. Do them in batches, don't put them all at the same time. They will be cold but that's all right.

Gently, drop them in the sauce. Simmer for 30 minutes at a minimum so the meat is cooked.

I would proceed with making the pasta next but you don't have to do it. Regular spaghetti or fresh pasta from the supermarket is totally acceptable!

Cook your pasta and enjoy with a nice glass of Chianti!

 

[Gravy]

I've been doing this recipe http://southernfood.about.com/od/meatballs/r/r80118c.htm but I smoke them on my smoker, then add them to my sauce and it gives the sauce a wonderful smoked flavor.

It's not a bad meatball recipe but I'm always on the lookout for something better or to change things up a bit.

 

[johsa]

800g minced beef
stale bread
2 cloves of garlic
2 cold pre-boiled potatoes
1 chopped onion
1 egg
2 dl cream
salt and pepper

Mix the bread and let it soak in half of the cream. After 5 minutes add the meat, garlic and onion. Grate the potatoes and mix it in. Add salt and pepper and the egg plus the rest of the cream and mix.

If I don't cook them in a sauce I usually fried them in a pan for 5 minutes and finish them in the oven 175C for 15 minutes.

 

[garyg]

Most meatball recipes in my experience benefit from using a combination of ground beef, pork & veal. In the midwest the package sold as "meatloaf mix" also makes a good starter, it may contain all 3 meats or more often just pork & beef. Start with 1 & 1/2 pounds of meat total, 1/2 pound each works for me. The pork and veal give a better texture & a slightly sweeter meatball. Add 2 eggs to the meat mixture along with 1/4 cup sauteed finely chopped onion.

Mix in some Parmesan, a slice of bread (soaked first in milk, wrung out, then shredded by hand), some garlic, some basil & oregano as desired. Salt & pepper to taste. Form into 2 inch balls, then brown in butter. To finish half cover with your favorite tomato/spaghetti sauce & bake 30 minutes.

Fantastico -

 

[Kouros]

Best meatballs in the world:


1 pound ground lean beef
½ pound ground veal
½ pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 ½ tablespoons chopped Italian parsley
½ small garlic clove, peeled and minced, optional
2 cups bread crumbs
2 cups lukewarm water
Salt and freshly ground pepper to taste
1 cup olive oil

Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist.
Shape meat mixture into balls (we usually make large, 2 ½- to 3-inch balls).
Heat oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When bottom half of meatball is very brown and slightly crisp turn and cook top half. Remove from heat and drain on paper towels.
Lower cooked meatballs into simmering Marinara Sauce and cook for 15 minutes. Serve over pasta or on their own

 

[franstjohn]

Welcome Counselor!

I have to admit I'm not much of a cook. When I'm looking for a recipe, I go to this board http://www.bigoven.com/

How are you making out with the wet-shaving?

 

[Blaser0217]

Welcome Counselor!

I have to admit I'm not much of a cook. When I'm looking for a recipe, I go to this board http://www.bigoven.com/

How are you making out with the wet-shaving?

Thanks for the welcome. Wetshaving's coming along. Was using Feathers, but just got some Iridum Supers and Tabac soap in the mail today. Hoping it'll lead to a little smoother shave.

 

[mouscacha]

I second the use of the 3 different types of meat. Beef, Pork, and Veal. Everytime I use just beef, it tastes like it should have ketchup on it instead of spaghetti sauce... Go figure. P.S. If you leave out anything, make sure NOT to leave out Parmesan Cheese and Dried Basil <-- make sure it's the dried stuff. The fresh stuff should be garnished and not mixed.

If you want a great recipe, you have no further than to look at foodnetwork. Alton Brown is my idol!

 

[Big Kev]

1 pound ground beef
1/4 pound ground pork
2 eggs
1 cup of herb seasoned croutons, crushed
1/4 cup or less asiago cheese grated
parsley
salt
pepper

I prefer to grind the meat my self. I think I get a better mix between the pork and beef that way.

Mix everything in a large bowl. I prefer the meatballs to be a little larger than a golf ball. Put directly into the sauce to cook. I do not put them in the oven first. Leave the meatballs in the sauce for at least 1 hour, I normally go for 2 hours. The longer my sauce cooks the better it gets, and the meatballs add a lot of flavor to the sauce.

 

[arghblech]

I must not be cut out for this forum as I can't think of anything not dirty to say.

Take some meat...

 

[troy1979]

i will have to try kouros recipe.............sounds good

 

[Blaser0217]

i will have to try kouros recipe.............sounds good

Kouros seems to be a gentleman of fine taste. Every post seems excellent.

 

[dmm26]

1 pound ground beef
plain chips crunched up into teeny crumbs
a good splash or worchester sauce
a good splash of frank's red hot
a little shot of ketchup
parmesan cheese
salt
pepper
oregano
basil
garlic powder
onion powder
a little cumin powder

Bake at 400 for about 30 minutes, less if you want to finish them in the sauce and viola! Some awesome meatballs that are moist, and great on everything from pasta to subs!