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Old 05-28-2015, 03:31 PM   #21
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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.
I either used flax meal or gluten free bread crumbs if I put anything in at all. I can't use egg so I sometimes mix some flax meal and water to make an egg replacer paste and that works well - "beefs" up the flavour too! I use lots of fresh herbs as well.
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Old 05-29-2015, 09:20 AM   #22
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Just enough water to cover them. I add a T of beef BTB to the water sometimes.
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Old 05-29-2015, 11:24 AM   #23
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Just enough water to cover them. I add a T of beef BTB to the water sometimes.
See, that just doesn't sound appealing to me. I bake mine in the oven at 400F for 15 minutes and they get beautifully caramelized and are nice and tender on the inside. I love the brown, crispy crust they get
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Old 05-29-2015, 02:21 PM   #24
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See, that just doesn't sound appealing to me. I bake mine in the oven at 400F for 15 minutes and they get beautifully caramelized and are nice and tender on the inside. I love the brown, crispy crust they get
That sounds good. How big are those meatballs? I imagine that the length of time in the oven depends on size. Do you flip them over half way through baking them?
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Old 05-29-2015, 02:26 PM   #25
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That sounds good. How big are those meatballs? I imagine that the length of time in the oven depends on size. Do you flip them over half way through baking them?
They're about 1/5 to 2 inches across. Yes, if they were larger, I'd cook them longer. I don't flip them - too lazy They're flat on the bottom, but I don't care. They have little browned crispy lacy edges of fond that develop around and on the bottoms, which is incredibly yummy. Sometimes I eat a few as soon as they come out of the oven. Great, now my mouth is watering
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Old 05-29-2015, 02:33 PM   #26
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See, that just doesn't sound appealing to me. I bake mine in the oven at 400F for 15 minutes and they get beautifully caramelized and are nice and tender on the inside. I love the brown, crispy crust they get

I have baked them at a high temp. until they are nicely browned and pan fried them, turning them to brown all sides. Baking is definitely easier. Not sure if there is a flavor difference
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Old 05-29-2015, 02:51 PM   #27
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I have baked them at a high temp. until they are nicely browned and pan fried them, turning them to brown all sides. Baking is definitely easier. Not sure if there is a flavor difference
It's been at least 15 years since I pan-fried them, so I don't remember if there's a flavor difference. Once I saw someone bake them on a Food Network show, I started doing that and never went back.
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Old 05-29-2015, 03:08 PM   #28
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They're about 1/5 to 2 inches across. Yes, if they were larger, I'd cook them longer. I don't flip them - too lazy They're flat on the bottom, but I don't care. They have little browned crispy lacy edges of fond that develop around and on the bottoms, which is incredibly yummy. Sometimes I eat a few as soon as they come out of the oven. Great, now my mouth is watering
"1/5 to 2 inches across" ??

I have followed recipes that had you turning them part way through baking and that's a real PITA. I'd rather flip them in a skillet. But, as you wrote, they get brown on the bottom, so unless a person really minds a small flat spot, I think your method sounds good. I'm going to give this a try.
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Old 05-29-2015, 03:26 PM   #29
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I too put mine in the oven. And I turn them over half way through. There is such a great difference in flavor and texture. Never in the sauté pan again!
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Old 05-29-2015, 05:54 PM   #30
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Since I live in MT, I just love mixing beef, buffalo and elk for meatballs, chili and meatloaf. Oh yeah hamburgers too!
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