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Old 05-17-2011, 03:34 AM   #1
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Crazy about spaghetti and meatballs!

Does anybody know the secret to making the juiciest melt in the mouth meatballs, the most velvety luscious sweetened tomato sauce to smother over that delicate heart clenching pasta? I am salivating right now at the thought!

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Old 05-17-2011, 06:34 AM   #2
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there are all kinds of recipes. find one you like whether it is beef or a mix of meats. THe spicing is your business too. What makes them tender is the binder. Fresh bread crumbs (make your own from leftover toasted bread) and or mashed potato make for very tender meatballs. Go easy on the eggs too. You only need one per pound of meat.
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Old 05-17-2011, 08:03 AM   #3
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The best meatball recipe we ever found was from a Throwdown with Bobby Flay, where he lost, Maroni's. Kind of expensive to make due the amount of fresh herbs and cheese required (we use parmesan or romano, whatever we've got) but man are they good. Also use fresh frozen bread crumbs that we keep in freezer, not dried.
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Old 05-17-2011, 09:43 AM   #4
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What I like doing now, is poaching my meatballs right in the sauce. I feel it captures and blends all of the flavours without losing anything to the frying process, which is how I used to always cook my meatballs.

I saw this old Italian lady just drop her freshly formed, raw meatballs right into a simmering sauce and thought... what the hell... why didn't I think of that? So I have been doing it ever since. I also made a video of using turkey meat too which turned out surprisingly tasty.



Poaching meatballs keeps their shape better, and keeps the outside tender and moist without any hard or scorched edges.
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Old 05-17-2011, 09:58 AM   #5
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Quote:
Originally Posted by MyCrummyApartment View Post
What I like doing now, is poaching my meatballs right in the sauce. I feel it captures and blends all of the flavours without losing anything to the frying process, which is how I used to always cook my meatballs.

I saw this old Italian lady just drop her freshly formed, raw meatballs right into a simmering sauce and thought... what the hell... why didn't I think of that? So I have been doing it ever since. I also made a video of using turkey meat too which turned out surprisingly tasty...

...Poaching meatballs keeps their shape better, and keeps the outside tender and moist without any hard or scorched edges.
This is one of the ongoing "meatball controversies". I do both. I brown the meatballs then cook them in the sauce. That's how my Italian cooking expert taught me.

Just some cooking to discuss.
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Old 05-17-2011, 10:06 AM   #6
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I bake first, then into the sauce. For spaghetti anyway.
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Old 05-17-2011, 12:34 PM   #7
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I prefer them cooked in the sauce if I can make them the day before. I think you get a very tender tasty meatball but, I am not crazy about the sauce after it has cooked so long. I prefer a quick bright sauce. The whole thing depends on my mood.
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Old 05-17-2011, 01:02 PM   #8
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Ground veal mixed with fatty ground beef and bread crumbs. Add whatever seasoning you want, rinse, and repeat.
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Old 05-17-2011, 01:05 PM   #9
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Ground veal mixed with fatty ground beef and bread crumbs. Add whatever seasoning you want, rinse, and repeat.

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Old 05-17-2011, 02:27 PM   #10
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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?!
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