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Old 05-17-2011, 02:32 PM   #11
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Originally Posted by SadieBaby. View Post
I just seem to end up with either a really tough meatball, or the meatball seems to disintegrate into the sauce. I think I defiantly need to look at the meat and fat content and maybe extra binding needed?!
Could you list the ingredients so we can offer suggestions?
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Old 05-17-2011, 02:42 PM   #12
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After using two eggs to bind the ground pork together, I prefer browning them in a skillet before dropping them into my sauce. The browning seems to add a lot of flavor and keeps the meatballs from falling apart.
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Old 05-17-2011, 04:28 PM   #13
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After using two eggs to bind the ground pork together, I prefer browning them in a skillet before dropping them into my sauce. The browning seems to add a lot of flavor and keeps the meatballs from falling apart.
BROWN is FLAVOR, I agree.

I also like to render a little fat out so that sauce isn't greasy.
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Old 05-17-2011, 08:20 PM   #14
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I use at least two meats, beef and pork. I use fresh bread crumbs, soaked in milk (this makes such a difference in the texture).
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Old 05-17-2011, 09:03 PM   #15
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I make 200 meatballs a week & fresh sauce three times a week. So I am confident to say that people like my meatballs & sauce.

I have always made my meatballs with 1/2 Italian sausage & half ground beef. When I lived in NY, I used Gianelli hot Italian sausage but now that I live in the country of Mexico, I make my own Italian sausage with ground pork, (I add oil & some bacon grease bc the pork is so lean), fresh chopped garlic, paprika, cayenne pepper, red hot chili flakes, salt & black pepper. I cook this up. Then mix it with ground beef & homemade Italian bread crumbs (fresh bread in the food processor with Italian seasoning, salt & parmesan cheese) & eggs. Bake at 350 on a cookie sheet for 25 minutes.

My sauce, I cook in a crockpot on high for 6 to 8 hours. A combination of crushed tomatoes, fresh tomatoes, fresh garlic & Italian seasoning. After cooking, I puree it.

I rarely make spaghetti & meatballs but my favorite is our Anthony panini. It is made with meatballs, fresh sauce, herbed ricotta, mozzarella & hot peppers (sauteed serrano, green chili, poblano & jalapeno). So good...also yummy toppings for a pizza or in a calzone
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Old 05-17-2011, 09:14 PM   #16
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BROWN is FLAVOR, I agree.
Good point. The brain interprets texture as flavor, so something to be said for that.
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Old 05-17-2011, 09:21 PM   #17
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Good point. The brain interprets texture as flavor, so something to be said for that.

It goes beyond texture. The Maillard reaction initiated by deep browning of meat produces a flavor enhancement beyond that of meat added to sauce raw.
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Old 05-17-2011, 09:29 PM   #18
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Well still up for debate in my view "judge" Andy , because when frying your meatballs first you will obviously be losing natural juices of the meat too.

Both ways are great of course, though I am always open to different views. I have cooked them both ways many times and they are both fantastic. I think its all about execution.
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Old 05-17-2011, 09:42 PM   #19
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Well still up for debate in my view "judge" Andy , because when frying your meatballs first you will obviously be losing natural juices of the meat too.

Both ways are great of course, though I am always open to different views. I have cooked them both ways many times and they are both fantastic. I think its all about execution.
Andy was actually talking science
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Old 05-17-2011, 10:06 PM   #20
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Andy was actually talking science
Yes. Browning meat = enhanced flavor is simple food science.
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