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Old 07-23-2014, 02:19 PM   #21
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I love all kinds of meatballs, but I can't find my basic meatball recipe! So I kinda made this up, based on the one from my 30-year-old Betty Crocker Cookbook, which I have tweaked. It's a little simpler and smaller than Andy's - not so Italian, so it can be used with spaghetti sauce, sweet and sour sauce with peppers and pineapple, or the well-known '60s-era appetizer with chili sauce and grape jelly in a slow cooker

Meatballs

Ingredients
1 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1/4 cup milk
1/4 cup minced onion
1 large egg, lightly beaten
1 tsp. kosher salt
1/2 tsp. ground black pepper

Preheat oven to 400°F. Line a sheet pan with foil. Combine all ingredients in a large bowl and shape into 1-1/2 inch balls. Bake for 15-20 minutes till browned. Remove to paper-towel-lined plate to drain. Serve with, or in, your favorite sauce.

Servings: 6

Oven Temperature: 400°F

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
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Old 07-23-2014, 02:24 PM   #22
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That's a nice, basic, meatball recipe GG. Thanks for sharing it. I really like having something basic, that can be modified with herbs, etc., when the mood strikes.
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Old 07-23-2014, 02:27 PM   #23
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Speaking of Swedish Meatballs, my long gone Auntie made the best ones ever. I wish I could ask her how she did them. They had such a unique flavor.
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Old 07-23-2014, 02:27 PM   #24
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I am so glad to see you put milk in your meatballs. So many folks think I am nuts when I tell them to do that. The enzymes in the milk, tenderize the meat. It also allows the taste of the meat to shine through.
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Old 07-23-2014, 02:34 PM   #25
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Copied and pasted your recipe, GG. Sounds good. I am so craving meatballs now! Oh, and the Swedish meatballs....been years since I've had those...love them!
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Old 07-23-2014, 02:38 PM   #26
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Quote:
Originally Posted by Kayelle View Post
Speaking of Swedish Meatballs, my long gone Auntie made the best ones ever. I wish I could ask her how she did them. They had such a unique flavor.

I remember the Swedish meatballs at our church potlucks as a kid. Those church ladies sure did them right, sooo good.
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Old 07-23-2014, 03:19 PM   #27
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Question

Does anyone bake their meatballs? I guess it may depend on whether you add them to a sauce or not. I usually flash fry them (to seal) then let them cook out in a sauce. (I have been known to add a pinch of sage ...it goes with the onions).
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Old 07-23-2014, 03:31 PM   #28
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Creative, baking meatballs was discussed in four different posts. I like to bake mine too.


Quote:
Originally Posted by CraigC View Post
After seeing these meatballs in a Bobby Flay "Throw Down", I had to try them. I've been using the recipe ever since. I do sub parm for the romano.

Grandma Maronis Meatballs 100 Year Old Recipe Recipe : Food Network
Quote:
Originally Posted by Addie View Post
Craig, I also bake mine in the oven. Beats standing over the stove and getting splattered with grease. But I put a rack on the cookie sheet. It speeds up the baking and the meatballs aren't sitting in any of the grease. I just have to turn them once. There is such a difference in the flavor when you put them in the oven than when you fry them. Definitely oven every time!
Quote:
Originally Posted by CraigC View Post
I forgot to mention that I use fresh bread crumbs. I'm also not that fond of parsley, so I use 1 oz of it and 1 oz of fresh oregano.

Addie, I also use a rack.
Quote:
Originally Posted by Addie View Post
The rack does make a difference. The meatballs are not sitting in a pool of grease like they would if you sautéed them. I am all for cutting the grease without sacrificing the flavor.
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Old 07-23-2014, 03:42 PM   #29
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I think it's essential to either bake or pan sear meatballs. They need to be browned for flavor. Flavor that enhances the sauce as well as the MB. That nice dark brown crust, similar to what you get with a properly cooked steak, is what you need. I wouldn't add raw MBs to a sauce any more than I would boil a steak.
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Old 07-23-2014, 04:21 PM   #30
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Quote:
Originally Posted by Andy M. View Post
I think it's essential to either bake or pan sear meatballs. They need to be browned for flavor. Flavor that enhances the sauce as well as the MB. That nice dark brown crust, similar to what you get with a properly cooked steak, is what you need. I wouldn't add raw MBs to a sauce any more than I would boil a steak.
Normally I agree with you Andy, however two exceptions to using raw MB's would be in Albondogas Soup and my lamb MB's in my lemon asparagus soup. Both examples are for texture reasons.
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ISO Good Meatball Recipe [FONT="Arial"]Hey Everybody, I've been looking for a good meatball recipe, does anyone have one that they wouldn't mind sharing? I've only made meatballs once from a recipe I found online, but we didn't quiet like them and they were extremely expensive to make. Open to any new recipes... Thanks, in advance! [/FONT] 3 stars 1 reviews
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