"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-21-2018, 08:39 AM   #1
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,640
Italian Meatball ingredients/ratio questions

I know this is a strange question coming from a vegetarian, but Im curious what you put in your meatballs, and approximate amounts.

I found a new product that I may be able to make " meatballs" with.

type of meat used is not really important to me , as the only option i have is the product that I am using. More importantly is how much and everything else that goes into the meatball.

Ive done a quick recipe search and have seen choice of meat, eggs, bread crumbs ( or bread moistened with milk), various dried spices, fresh garlic, fresh parsley , parmesan cheese.

Ive seen the fried method, baked method and the toss it in the sauce method ( first two methods usually wind up in the sauce.

Anyway, if you guys could give me an Idea of proportions, that would be great. I will take that info and attempt meatballs tonight to see if I come up with acceptable results.

I will be starting with 1 pound of ' meat ' so all ratios and measurements will be based off of that.

Thanks

__________________

larry_stewart is offline   Reply With Quote
Old 02-21-2018, 08:51 AM   #2
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,512
I know how I make them, but plan to experiment more in the future. I use two meats (beef and pork) in even amounts, I use bread crumbs and eggs as my binders. I use two eggs per pound of meet. I use typical Italian herbs and black pepper. Go easy on salt, it is easy to use too much. I don't use any in my mix. I either salt the meatballs before cooking, or salt my sauce, as needed.

CD
__________________

__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is online now   Reply With Quote
Old 02-21-2018, 08:53 AM   #3
Executive Chef
 
Join Date: Mar 2008
Posts: 3,302
When I make that 'chewy' slice-able meatloaf, I use 1/4 cup oatmeal, 1/4 cup finely chopped onions, 1 egg, per 1 lb of meat. If I use too much onion/or vegetable or too much liquid (tomato sauce or milk), the meat doesn't hold together well and can't be sliced. While meatloaf is not meat balls, I would use the same amount of onion and crumbs/oatmeal and egg per pound of meat.
blissful is offline   Reply With Quote
Old 02-21-2018, 09:14 AM   #4
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,640
Quote:
Originally Posted by blissful View Post
When I make that 'chewy' slice-able meatloaf, I use 1/4 cup oatmeal, 1/4 cup finely chopped onions, 1 egg, per 1 lb of meat. If I use too much onion/or vegetable or too much liquid (tomato sauce or milk), the meat doesn't hold together well and can't be sliced. While meatloaf is not meat balls, I would use the same amount of onion and crumbs/oatmeal and egg per pound of meat.
If the meatballs work out, Meatloaf with be my next attempt.
Biggest problems with any kind of vegetarian/ vegan meat produces used for meatballs or meatloaf is the consistency . Always too mushy.

When I used to eat meat ( way back in the day), it was the meatballs, meatloaf, taco's , chili ... These are the things I miss ( not the steak or chicken, never liked them much). The veggie products available for taco, chili are not bad. But for anything that has to stick together ( like meatballs and meatloaf), not as successful. Im hoping tonights experiment will be a winner.
larry_stewart is offline   Reply With Quote
Old 02-21-2018, 09:14 AM   #5
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,206
This is my basic recipe for meatballs. I add other ingredients depending on the flavor profile I want. This is also a pretty thorough thread on how different people make their meatballs.

http://www.discusscooking.com/forums....php?p=1376673

And a while back, I posted a couple of sites that list meatball recipes from around the world.

Meatballs, yummy meatballs
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 02-21-2018, 09:58 AM   #6
Executive Chef
 
Join Date: Mar 2008
Posts: 3,302
Larry, if you could find some successful 'bean burger' recipes, that don't turn to mush, you might be able to adapt them to meat-a-balls.
blissful is offline   Reply With Quote
Old 02-21-2018, 10:05 AM   #7
Executive Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 3,512
I'm thinking for veggie-balls, you would want to keep them small, so when you cook them, you get a good crust to "meat" ratio.

CD
__________________
"The good thing about science is that it's true whether or not you believe in it." -- Neil deGrasse Tyson
caseydog is online now   Reply With Quote
Old 02-21-2018, 10:19 AM   #8
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,211
I'm sorry I don't have exact amounts of the herbs and spices.


3 lbs. Ground Beef
2-3 Eggs
1/2 cup Bread Crumbs - or just enough to bind and hold shape
1/4 cup Grated Parmesan cheese
1/4 cup Grated Romano cheese

ALL HERBS AND SPICES (dry and fresh) to personal taste

Dry Herbs and spices:
Oregano
Granulated Garlic powder
Onion powder
Goya Adobo seasoning
Accent (or MSG) - optional
Ground Sea Salt
Ground peppercorn blend
Ground red pepper flakes
Cayenne
Hungarian Paprika (sweet, hot or both)
Rosemary
Thyme

Fresh herbs and spices:
Fresh garlic - minced fine or grated on microplane (I sometimes use Trader Joe's frozen garlic cubes)
Onion - minced fine
Fresh basil - chopped fine
Fresh oregano - chopped fine
Fresh parsley - chopped fine
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 02-21-2018, 10:26 AM   #9
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,315
I cook my meatballs in the sauce, in a covered roasting pan, in the oven at 350 for about an hour. Some people do them on the stove top by placing the raw meatballs into a pot of barely simmering sauce and letting them cook for about 30 minutes without stirring, just a gentle shake of the pan.

If you try to use another cooking method for these meatballs you will have a mess on your hands. These meatballs are too tender to stir until they have had a chance to set up in the sauce.

For every pound of lean ground beef or meatball mix add the following.

4 large eggs
1 cup commercial seasoned breadcrumbs
1/4 cup grated Romano cheese
Salt & Pepper to taste

Some of the old timers added a handful of raisins to the mixture.

I portion the mixture with a 1.63oz number 20 yellow handled disher. Each pound of the meat and additions makes approx one dozen nice sized tender meatballs.
Aunt Bea is offline   Reply With Quote
Old 02-21-2018, 10:55 AM   #10
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 3,564
Quote:
Originally Posted by caseydog View Post
I know how I make them, but plan to experiment more in the future. I use two meats (beef and pork) in even amounts, I use bread crumbs and eggs as my binders. I use two eggs per pound of meet. I use typical Italian herbs and black pepper. Go easy on salt, it is easy to use too much. I don't use any in my mix. I either salt the meatballs before cooking, or salt my sauce, as needed.CD
I always am concerned about not enough salt.
I have found that not using enough, makes great meatballs just fair.
To me salt is very important in the meat mixture. Very important.
So important we tasted the raw meat mixture growing up.
Today I fry a little to see if there is enough salt. After all, we are checking for salt when we do this.
__________________

Roll_Bones is offline   Reply With Quote
Reply

Tags
italian, meat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.