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Old 05-22-2015, 11:21 AM   #11
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The first I mixed different meat types was for tourtière. That's really tasty. I have found a number of Danish recipes that use a mix of meats. I figured it was for variety.
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Old 05-22-2015, 08:39 PM   #12
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The reason for mixing the meat has to do with the fat content. Ground pork usually has more fat than veal.
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Old 05-22-2015, 08:50 PM   #13
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Quote:
Originally Posted by CWS4322 View Post
The reason for mixing the meat has to do with the fat content. Ground pork usually has more fat than veal.
Unfortunately, here I can usually only find extra lean ground pork, especially in organic. I do find it adds variety to the flavour of meatballs and meatloaf.
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Old 05-23-2015, 09:33 PM   #14
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Where I come from originally, the population is about 75% Italian, so you can buy meatball mix in the meat case at any grocery store. It's a mix of 2 parts beef to 1 part pork and 1 part veal, and that is the way I make mine here in California. If for some reason there is no veal available I will use turkey in it's place. The mixture is for both flavor and texture and you can absolutely taste the difference over just beef. You will also want to use fresh bread crumbs you make yourself, not those dried out crumbs that come in a can and definitely not panko. you can absolutely see the difference in texture and flavor there, too.
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Old 05-24-2015, 06:26 AM   #15
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Where I come from originally, the population is about 75% Italian, so you can buy meatball mix in the meat case at any grocery store. It's a mix of 2 parts beef to 1 part pork and 1 part veal, and that is the way I make mine here in California. If for some reason there is no veal available I will use turkey in it's place. The mixture is for both flavor and texture and you can absolutely taste the difference over just beef. You will also want to use fresh bread crumbs you make yourself, not those dried out crumbs that come in a can and definitely not panko. you can absolutely see the difference in texture and flavor there, too.
The pre-made meatballs Craig got from the Italian market last week definitely had veal in them. That was the first thing I said as soon as I tasted one of them. There were definitely no dried bread crumbs in them either. Maybe fresh but the mix had been ground up so fine that you couldn't really tell. Most definitely had veal in it though and a lot of it because it was a very strong flavor component.
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Old 05-24-2015, 06:56 AM   #16
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Where I come from originally, the population is about 75% Italian, so you can buy meatball mix in the meat case at any grocery store. It's a mix of 2 parts beef to 1 part pork and 1 part veal, and that is the way I make mine here in California. If for some reason there is no veal available I will use turkey in it's place. The mixture is for both flavor and texture and you can absolutely taste the difference over just beef. You will also want to use fresh bread crumbs you make yourself, not those dried out crumbs that come in a can and definitely not panko. you can absolutely see the difference in texture and flavor there, too.
Same here. But we are given two different choices. One with veal and the other without. Right now veal is very expensive. So I buy the beef/pork combo. Beef alone has a difficult time holding together. And pork is given with extra fat from what is trimmed off in the back room. So an egg with the milk soaked bread does the job for holding the meatball together. I use fresh bread soaked in milk. The enzymes in the milk help tenderize the meat. I am not a fan of turkey meat. Seasonings, your choice.

Having been raised in an Italian town, I lean toward Italian seasonings, oregano, thyme, flat leaf parsley, etc. I buy it already combined and since I go through it rather quickly, it suits my cooking style. That one container saves space in my cabinet.

Some times if they are available, I will buy Italian sausages and remove the casings. I adjust my seasonings to the whole mixture. Prices of meat are climbing higher every day. So I look for every price break I can find.
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Old 05-24-2015, 12:48 PM   #17
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When I buy my meat for meatballs, I know what I want so I don't even look at prices. To me, flavor is too important to be skimped on.

To 1 pound of meatball mix I add: 1 egg, 1/4 cup milk, 1/2 cup sauted onions, salt and pepper. No oregano, no parsley, no thyme, no rosemary, or anything else green. If I know I will be eating them all myself, I will add crushed red pepper. I'm Sicilian, I like it a bit spicy.

I can buy Italian sausage in a 1 pound chub pack, and I use that to make things like fritattas and Bolognese. In Niagara Falls I could buy Italian sausage, hot or sweet, in the casing (one long sausage, not links), in bulk, or in patties.
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Old 05-28-2015, 03:21 AM   #18
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I usually use beef and pork for my meatballs and I usually grind it myself. I also make turkey pork meatballs sometimes but it has to be turkey thigh meat as I find the breast meat too dry.
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Old 05-28-2015, 10:01 AM   #19
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I soak Panko bread crumbs in whole milk until they can't absorb any more milk. Add them to the meat with a couple T of unsalted clarified butter and an egg white. Herbs. Season. Secret ingredient: a pinch of fresh ground nutmeg. Mix gently then slow simmer them till cooked through then a quick saute to lightly brown them. Oh ya. In the hot saute pan just one whole star anise to barely flavor the butter. Like for a minute. Remove and discard the star anise.
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Old 05-28-2015, 11:30 AM   #20
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I soak Panko bread crumbs in whole milk until they can't absorb any more milk. Add them to the meat with a couple T of unsalted clarified butter and an egg white. Herbs. Season. Secret ingredient: a pinch of fresh ground nutmeg. Mix gently then slow simmer them till cooked through then a quick saute to lightly brown them. Oh ya. In the hot saute pan just one whole star anise to barely flavor the butter. Like for a minute. Remove and discard the star anise.
What do you simmer them in?
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