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Old 11-06-2007, 06:46 PM   #1
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Question Italian meat balls that were not so Italian.

I made spaghetti and meat balls for the first time yesterday. Not that Iíve never made meat balls before, but the idea was to make Italian meatballs. I donít think they really turn out Italian, but I have to say they turn out to be very soft and very tasty. I bet my seasoning was off. But unlike all those times I had meatballs in Italian restaurant and hated them this time I like them a lot. Need to get my seasoning strait. What kind of seasoning do you use for Italian meatballs?

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Old 11-06-2007, 07:19 PM   #2
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- fresh garlic, parsley, grated parmesan cheese, breadcrumbs, eggs and a bit of salt, mix all together and then mix in the mince, i use lamb. my bf LOVES these and cannot eat enough

-i then lightly fry them in evoo before i put them in the sauce, just on the outside
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Old 11-06-2007, 09:15 PM   #3
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Pretty much what I did, no cheese, can't mix meat and dairy products together. Otherwise that is what I did.
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Old 11-06-2007, 09:17 PM   #4
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Quote:
Originally Posted by CharlieD View Post
I made spaghetti and meat balls for the first time yesterday. Not that Iíve never made meat balls before, but the idea was to make Italian meatballs. I donít think they really turn out Italian, but I have to say they turn out to be very soft and very tasty. I bet my seasoning was off. But unlike all those times I had meatballs in Italian restaurant and hated them this time I like them a lot. Need to get my seasoning strait. What kind of seasoning do you use for Italian meatballs?
Charlie, I use garlic, parsley, oregano, and basil in my Italian meatballs. They turn out quite tasty.
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Old 11-06-2007, 09:18 PM   #5
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u could always put onion?
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Old 11-06-2007, 09:41 PM   #6
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Try letting them percolate in your sauce for about an hour. They'll pick up the flavor of the sauce.
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Old 11-06-2007, 09:44 PM   #7
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what Caine said

I do...an hour or maybe a bit more in my garlic sauce, depending on the sauce itself and how much i made.
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Old 11-06-2007, 10:05 PM   #8
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Mine:

1 lb ground pork
1 1/2 lb ground beef
6 oz prosciutto - diced
6 oz pancetta - diced
3 eggs
3 tbsp minced garlic
cup chopped parsely
cup breadcrumbs soaked in milk
1-2 TBSP Pimenton (spanish smoked paprika, this is absolutely the transcendental ingredient, use a bit less if you subsitute bacon for the pancetta because of the smoked nature of bacon)
Fresh ground pepper
Salt - careful with it the proscuitto and pancetta have a lot of salt.

Mix it well, form into 1 1/2 in balls.

Brown well, then dump in whatever sauce you made. Simmer for at least 30 minutes.

Absolutely the richest, deepest flavored meatballs you'll ever make (the pimenton adds a character that is amazing).

They are not the cheapest meatballs in the world, but everyone will rave.
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Old 11-06-2007, 11:53 PM   #9
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Charlie, I always make mine with pork, veal and beef, but obviously the pork is out, as is the Parmesan. When I cannot get pork, mix the veal and beef and it works just fine. As for seasonings, usually cheat. Just buy the Italian seasoning mix which usually includes basil, oregano, sage, marjoram. But the mix does vary.

Oh yeah, onions are a must. Can cheat with onion powder. Oh yeah, and garlic, there is always the debate around here about garlic. Always add it, the question is how much. But that is always a matter of debate, polite debate I will add, around here. The powder will work. Have made meatballs for many and sometimes in limited situations, so trust me the powders can be used for both onions and garlic. Or the flaked stuff, whatever yu can find.

Good luck.
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Old 11-07-2007, 02:42 AM   #10
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Sorry to break your Italian views on the meatballs but in Italy we don't have meatballs in out spaghetti

there is althought spaghetti with meat sauce which would be the closest thing to the sereotypical "meatballs", just an FYI Culture Shock, it is more of an Italo-American immigrant thing

and yes I was born and raised in Italy

let me know if you would like the recipe to the meat sauce dish, 'tis very good
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