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Old 12-13-2008, 09:10 AM   #31
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last night was japanese.

green salads with avocado and locally made ginger dressing, a sashimi combination box (hijiki, gyoza, tempura, sashimi, rice), and a sushi special deluxe (2 maguro, 2 ebi, 1 hamachi, 2 tai, 2 unagi, 2 sake, 1 saba, and 1 maguro maki).

deep fried and seasoned snap peas for a snack, later.
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Old 12-13-2008, 10:04 AM   #32
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Originally Posted by GotGarlic View Post
Beth, I got tired of frying meatballs - I started baking them and never looked back!
Thanks for the memory jog GG. As I was reading that, I remembered I had heard of that before..Sure gonna try that next time and I won't wait til 2018 to do it!
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Old 12-13-2008, 10:09 AM   #33
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Beth, I got tired of frying meatballs - I started baking them and never looked back! .
gg, i just made 55 meatbals, from about 8 pounds of beef, veal, and pork, and fried every one. i was tempted to do the baking thing, but i guess old habits are hard to break.

how do you bake yours? on an oiled cookie sheet? any paper or aluminum involved? at what temp, and for how long?

i might be tempted for a future go at it.
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Old 12-13-2008, 10:28 AM   #34
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I made meatballs for the first time the other night, as I'm sure some of you remember . The recipe called for broiling them, but I don't use my broiler, so I turned the oven up to 500F and stuck them in there for 20-30 minutes. I rolled them once. I had them on a sheet of foil that was on a cookie sheet and they stuck just a little. Nothing that broke them apart or anything. I'm sure a little cooking spray next time will remedy that. I checked the temp on a couple and it was 155-160, so I took them out and dropped a few in the sauce I was heating up to finish up.
I had never heard of frying them until this thread. I imagine I'll continue to bake them.
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Old 12-13-2008, 11:04 AM   #35
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I microwave them. Once you put them in sauce you can't tell they were not dry heat browned.
I can That richness of flavor from browning is unmistakable.
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Old 12-13-2008, 11:10 AM   #36
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Originally Posted by buckytom View Post
gg, i just made 55 meatbals, from about 8 pounds of beef, veal, and pork, and fried every one. i was tempted to do the baking thing, but i guess old habits are hard to break.

how do you bake yours? on an oiled cookie sheet? any paper or aluminum involved? at what temp, and for how long?

i might be tempted for a future go at it.
Whew, that's a lot of work, BT. I preheat the oven to 400*F, put the meatballs on a sheet pan lined with foil and bake for about 20 minutes (I guess it's really roasting at that temp). They come out browned and beautiful and I can do other things in the meantime.
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