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Old 01-16-2007, 06:56 PM   #11
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Still, I prefer to grind my own meat. I have 2 meat grinders. One is KA atachment and one is comercial style, exelent machine, for serios big work.
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Old 01-16-2007, 08:40 PM   #12
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I'd do three pounds of meat (beef and pork and veal) if you are making small, pick size meatballs. I use one egg per pound. I don't measure breadcrumbs. Sometimes the meat has more fat, so I'll use a bit more crumbs...other times I'll simply add milk soaked bread.
I also add freshly grated locatelli cheese, fresh parsley, lots of minced garlic, and salt and pepper.

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Old 02-28-2007, 04:56 PM   #13
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No not enough, here's a great meatball recipes.
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Old 02-28-2007, 05:13 PM   #14
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I also add cheese to my meatballs. Ever since I made a recipe with parmesan, I decided it was a must- and it does make them delicious.

-Tim
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Old 02-28-2007, 05:27 PM   #15
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mashed potato makes a great binder for meatballs too
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Old 04-08-2007, 12:31 PM   #16
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key to meatballs is get some fresh, day old slices of good bread and make home made bread crumbs. then soak those breadcrumbs in milk. squeeze out excess moisture. use that in place of normal breadcrumbs.

Also, for the onion, mince the onion really fine and sautee it in olive oil to soften. let cool. add that to your mixture.
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