"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 04-19-2014, 06:06 AM   #11
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
I use this recipe, except I sub parmesan for the romano and use fresh oregano to replace 1/2 of the parsely.

Grandma Maronis Meatballs 100 Year Old Recipe Recipe : Food Network
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 04-19-2014, 07:51 AM   #12
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I like to add a ladle full of sauce to the meatballs for some extra moisture and flavor.

If you have some dried mushrooms, crush or powder a couple of pieces and add them to the meatballs.

I like to cook my meatballs in the sauce on top of the stove or in the oven. If you do them on top of the stove you can't really stir the sauce for the first fifteen minutes or so until the meatballs have "set", just jiggle or shake the pan a little every few minutes. I also like to do this a day ahead so I can skim any fat that is released by the meatballs.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 04-19-2014, 08:56 AM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,019
Quote:
Originally Posted by Roll_Bones View Post
Yep, less mess. But I don't get as good a brown on them in the oven, unless I turn them. How high do you bake them off at?

I was also interested in the liquid addition. Like the solution used in sausages? My mother put milk. I have even used a little ketchup before. I like moist meat balls. So, it seems I need something?

Some chefs add wine, but wine can take over, if care is not exercised. There is wine in the sauce though. Very little. Just enough to deglaze with.
I always add milk. It helps to break down the enzymes in the meat to make them very tender. And it depends on how many I am making. Less than a dozen or so, I sautÚ them on top of the stove. More that that, into the oven. But I will add a small amount of hot water to the cookie sheet after to get off all those little brown pieces. When baking them, 350║F. And I turn them over halfway.

When I put them in the oven, I find that they emit less fat. And they have more flavor, because of less fat being lost.

My mother used to soak a couple of pieces of stale bread in the milk. I can still feel those meatballs in my mouth. Tender, and full of flavor.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-19-2014, 10:01 AM   #14
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
The recipe I use, I got from a Sara Moulton show years ago. I start with a meatloaf/meatball mix of pork, beef and veal. If I can't get that I just use pork and beef. I use fresh bread crumbs soaked with milk. I saute the onions until they are very soft (they usually disappear inside the meatball), and add the fresh garlic at the last minute. The rest is standard meatball stuff. Actually the recipe is pretty standard.

I find that the soaked bread, called a panade keeps the meatballs very moist and soft, so I always do it. I find that fresh bread crumbs give me the best results.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is offline   Reply With Quote
Old 04-19-2014, 10:34 AM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
Quote:
Originally Posted by bakechef View Post
... I start with a meatloaf/meatball mix of pork, beef and veal. If I can't get that I just use pork and beef...

I have no chance of consistently getting this meatloaf mix. I just buy a package of each and mix my own. I usually have some pork and veal leftover and that goes into the freezer for another use. Sometimes I just use it to make a meat sauce.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-19-2014, 10:56 AM   #16
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,019
Sometimes I can find the three in a single package at my supermarket. Beef, veal and pork. But I will be danged if I buy single packages of each to make meatballs. Just plain ground chuck will do fine for me.

I don't know about other parts of the country, but here veal is almost $10 a pound. I have always considered meatballs an economy dish. A little goes a long way to feed a family.

Then there is chicken and turkey meatballs. I will pass on them.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-19-2014, 10:59 AM   #17
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Quote:
Originally Posted by Addie View Post
Sometimes I can find the three in a single package at my supermarket. Beef, veal and pork. But I will be danged if I buy single packages of each to make meatballs. Just plain ground chuck will do fine for me.

I don't know about other parts of the country, but here veal is almost $10 a pound. I have always considered meatballs an economy dish. A little goes a long way to feed a family.

Then there is chicken and turkey meatballs. I will pass on them.
I have used ground turkey or ground chicken instead of the veal, to keep the cost down, and nobody seems to notice.
__________________
Aunt Bea is offline   Reply With Quote
Old 04-19-2014, 11:15 AM   #18
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Around here veal is expensive too. Unfortunately, so is ground turkey. I guess it's because it is "trendy" 'cause it's low fat.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 04-19-2014, 11:16 AM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,839
I skip the veal altogether and use about 1/3 pork and 2/3 beef. I think the combination is more flavorful and tender.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 04-19-2014, 12:52 PM   #20
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,836
Update.
Baked off the meat balls at 450f and had to turn them once to get two sides brown. Seams almost a wash vs frying. Less spatter, but a much larger pan to wash. Plus they stuck a little bit. Had to use a metal spatula to release them.
I could have used parchment, but was concerned it would retard browning?

They were great except they could have used a bit more salt. Once again I made meat balls and did not really taste the product before cooking them. Lesson once again learned. My mother always tasted the meat mixture raw. I don't like doing that and I don't like to dirty another pan to test one to see. But I will from now on.

Made garlic bread from crushed garlic cloves, softened butter, chopped flat leaf parsley and a splash of very good EVOO. A compound butter if you will.
Smeared on split Torta rolls.
Served the meatballs and sauce over linguine. Good dinner and was also my lunch for today.
Thanks everyone!

Whiskadoodle. Sounds very interesting with the addition of the Italian sausage.
I see you still add more fennel seeds.
I also am not sure about that much dried oregano? Seems a tablespoon would take over the dish?
__________________

__________________
Roll_Bones is online now   Reply With Quote
Reply

Tags
meat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.