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Old 02-17-2006, 08:55 PM   #11
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Stir it every 20 minutes or so. Gently move the meat around in the pot. You shouldn't have to worry about scraping the bottom if you're just simmering gently.

The sauce is cooked uncovered to allow some of the liquid to cook off, resulting in a thicker sauce.
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Old 02-17-2006, 09:03 PM   #12
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ah, i see. thanks again.
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Old 02-17-2006, 11:09 PM   #13
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Quote:
Originally Posted by Andy M.

The sauce is cooked uncovered to allow some of the liquid to cook off, resulting in a thicker sauce.
Condensation goes up (steam) and concentration occurs to the final product. I keep forgetting that, as I like a thicker sauce!
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Old 02-17-2006, 11:54 PM   #14
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It's not that hard to convert:

1) use your TNT (favorite) meatball recipe - and brown like you usually do.
2) When browned remove them to a platter while you continue with the following:
3) pour off the grease and add onion, garlic, other vegetables and saute until just tender
4) add the wine and deglaze the pan
5) add the rest of your sauce/gravy components like you normally would.
6) bring just to a boil, add the meatballs, reduce to a low simmer (about 180-F) and slap the lid on
7) simmer for 1-2 hours - gently stirring about every 20-30 minutes
8) if you want to thicken the sauce/gravy - remove the lid for the last 30-minutes - 1 hour.

The meatballs do not need to be fully cooked at the beginning - they will cook in the sauce/gravy.

The "traditional" meatball mixture is equal parts (1/3 each) ground beef, pork and veal. XW used ground turkey in place of the veal sometimes (depending on availibity, price and our budget for the week) ... and in a slow simmered meatball gravy I never noticed a difference in flavor.
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Old 02-18-2006, 02:53 PM   #15
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Okay guys quick question. By the way, this sauce turned out to be the best sauce ive ever cooked, EVER. and the meatballs were AMAZING. i got some gourmet pecorino cheese from italy. SO DELICIOUS.

I have a bunch of these left over and want to make meatball subs today.

What is the best way to heat up these meatballs? they are ina tupperware with the sauce.
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Old 02-18-2006, 04:03 PM   #16
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Do them in the microwave if you are in a hurry. I don't think it would hurt them. Don't do it in the tupperware though. Put them in a glass dish.
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Old 02-18-2006, 05:12 PM   #17
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Alix not in a hurry

i was thinking maybe put them in a foil packet and bake em in the oven @ 350?

rather not use the micro on these exquisite meatballs
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Old 02-18-2006, 10:37 PM   #18
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Heat them on the stovetop in a small pan over med-low heat.
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