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Old 01-07-2008, 04:01 PM   #31
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Quote:
Originally Posted by buckytom View Post
i've found the meatballs (and other meats) pick up even more flavor from the sauce, as well as impart theirs to the sauce after letting it cool down and refrigerate for a day, then reheating it. one of those "better the second day" type of meals.
It's also a sure fire way to make sure the meatballs are cooked all the way through, especially if you fry them.

As far as meatballs in spaghetti, my family is Sicilian, and the meatballs NEVER came IN the spaghetti, or any other type of macaroni either. The macaroni was served on your plate with sauce already mixed into it, and the meatballs and sausages came to the table in a separate bowl, to be eaten AFTER the macaroni was finished.

Oh, and I've never heard any Italian, not even second or third generation American ones, call in "pasta." It's always macaroni in general, or the exact style of macaroni (i.e spaghetti, penne, mostaccioli, rigatoni, ziti, etc.). First of all, pasta translates to paste, which is only eaten by small children in the back of the kindergarten classroom when the teacher isn't looking, and, even more importantly, it sounds too much like basta, which you never want to say while the macaroni is being served.
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Old 01-07-2008, 04:09 PM   #32
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Actually woodman, I learned from your suggestions about meatballs and shall copy them off into my recipe file - seems to me you know what you are talking about. Actually from all the posts on the subject I've learned and thanks to everyone!

But Charlie, Ukrainian meat balls you say? - I'll have to look that up :) As best I can figure you were light on the spices and my general impression of Ukrainian cooking is that spices are very lightly used if at all. Salt and pepper and easy on the salt is my impression. Am I wrong? Teach me something, my friend from Kiev.
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Old 01-07-2008, 05:22 PM   #33
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Quote:
Originally Posted by Caine View Post
...it sounds too much like basta, which you never want to say while the macaroni is being served.
basta is something you also say if someone tries to give u more macaroni with ceci (chickpeas) yuk!



@ paste in the back of the classroom
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Old 01-08-2008, 01:48 PM   #34
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David i'm going to post answer to your question in :

http://www.discusscooking.com/forums...tml#post531483
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Old 01-09-2008, 06:40 PM   #35
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Woodman, thanks for reworking you Italian meatball recipe with all the tips, etc. Looks like I will have to make sure to have all the spices on hand and measured, everything in order and the recipe right at hand. Thank you for your effort! D
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Old 01-11-2008, 01:25 PM   #36
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Don't thank me, yet.
Wait until you've tried it.

You might want to keep track of the spices (something that I NEVER do) by writing down the amount you use of each item, if only for your own reference.

Even if you add too much or too little of something, it's still gonna taste good enough to where you will see the potential in this recipe.
Keeping track your spices will provide the necessary reference that will allow you to make adjustments in future batches. You can even alter things to fit your own taste if yo wish.

Please report back afterward to provide info on the outcome.
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Old 02-18-2008, 09:24 PM   #37
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Ok Woodman, I waited and tried your meatballs today - did the full process except for the anis and fennel seeds - I figured I was doing enough blind juggling of enough ingredients for the first trial. They came out very good indeed - well received by family. My daughter's "friend" is a third generation Italian-Irish-American and well accustomed to the tastes. He said they were just right!

So, it's a keeper! Will make again - I have the taste notes from this try and can hone in more next time! Thanks for the recipe and tips. D
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Old 02-18-2008, 09:58 PM   #38
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Pippo90, I would really enjoy seeing your sauce recipe, if you have one. My great grandfather was from Aquilla, and none of us really have anything written down, we just "do what Grandma does," but it never includes meatballs. More often than not, we use stew meat or roast, etc., which cooks down and nearly shreds. The flavor and body it adds to the sauce is "home" to me. That said, I do LOVE a good meatball and have been known to add them to my sauce after they're cooked ... if they last that long!
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Old 02-19-2008, 11:02 AM   #39
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Ok Woodman, I waited and tried your meatballs today
... They came out very good indeed - well received by family. My daughter's "friend" is a third generation Italian-Irish-American and well accustomed to the tastes. He said they were just right!

So, it's a keeper! Will make again - I have the taste notes from this try and can hone in more next time! Thanks for the recipe and tips. D
That's great news, David.

Once you've had a chance to try it, other meatballs just don't taste the same and might as well just be called "Hamburgers in the round".

if you use the Prego w/mushroom sauce as I do, you might also want to toss in a tablespoon or two of dried thyme to mix with the sauce.

If you're having a bunch of people over with this dish, you can dress it up to look really fancy without doing much work: Buy a fresh loaf of french bread. Slice it up and put it out with some slices of butter to start.

Serve a salad before the spaghetti, and once the spaghetti is ready, put out some crushed black olives and chopped italian parsley to go with it.

...so to dress it up, all you really have to do is slice some bread, cut some butter, and open up a few cans.

Cheers!
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Old 06-26-2008, 01:46 PM   #40
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Last night i decide to try to make this dish again. I'm still not sure if they are Italian per se, since there is nobody Italian around to taste. But they are so darn good, everybody loved it. Can't wait to get home to have some, yum. Thank you for ideas everybody.
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