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Old 07-23-2014, 04:33 PM   #31
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Quote:
Originally Posted by Kayelle View Post
Creative, baking meatballs was discussed in four different posts. I like to bake mine too.
Kayelle - what I wanted to know was whether these baked meatballs are then incorporated into a sauce. It would appear not. How are they eaten then? Just dry? If they are added to a sauce, is the surface area not to hard and crusty, i.e. doesn't absorb the sauce?

I think I might like to try the baked meatball method and have them with spaghetti tossed into pesto.
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Old 07-23-2014, 04:46 PM   #32
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I only make Swedish meatballs (which have nutmeg, ginger, and allspice in them). I didn't grow up where people put meatballs in "gravy" or made meatball subs. (I'm trying to recall if I've ever made any other kind of meatball)...I am not really fond of meatballs covered in tomato sauce. Just doesn't seem "right" to me. I sure ate a lot of Sw. meatballs at Lutheran Church suppers in rural MN. Those were the best meals.

My grandmother used to sear them and then put them in the roaster oven. I cook mine in the oven and then smother them and cook them some more.

Italian Wedding Soup--that's the other way I make meatballs.
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Old 07-23-2014, 05:12 PM   #33
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I totally forgot an ingredient I want to try in Italian meatballs, fresh fennel! Anyone ever use it in meatballs?
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Old 07-23-2014, 05:13 PM   #34
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Quote:
Originally Posted by creative View Post
Kayelle - what I wanted to know was whether these baked meatballs are then incorporated into a sauce. It would appear not. How are they eaten then? Just dry? If they are added to a sauce, is the surface area not to hard and crusty, i.e. doesn't absorb the sauce?
Apparently, you missed my post, too, at 2:19 PM EST.

If they're made with the right ingredients, they're not hard when they come out of the oven - crusty, yes, with dark brown caramelized bits on the outside, but delicious. My recipe was for basic meatballs, but when I make them, I simmer them in whatever sauce I'm using so they do take up the flavor of the sauce. But they have great flavor on their own and are nice and juicy.

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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 400F. 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: 400F

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
I've also tossed these meatballs with bottled barbecue sauce and served them over buttered egg noodles. That was really good

Quote:
Originally Posted by creative View Post
I think I might like to try the baked meatball method and have them with spaghetti tossed into pesto.


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Old 07-23-2014, 05:15 PM   #35
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Quote:
Originally Posted by creative View Post
Kayelle - what I wanted to know was whether these baked meatballs are then incorporated into a sauce. It would appear not. How are they eaten then? Just dry? If they are added to a sauce, is the surface area not to hard and crusty, i.e. doesn't absorb the sauce?

I think I might like to try the baked meatball method and have them with spaghetti tossed into pesto.

Yes, most times they are cooked (either fried or baked)and added to the sauce. You can do them however you want, and even add sage if you wish. One of my favorite sayings around here is "it's my kitchen, my rules" and the food police will never know.

As I said before to Andy...
"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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Old 07-23-2014, 05:20 PM   #36
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Quote:
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...As I said before to Andy...
"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."
Kayelle, you're right. Soups are an exception. My mom used to make a couple of different soups with mini meatballs and they were not pre-browned.

I was thinking about the Italian-style meatballs I make for addition to a tomato sauce.
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Old 07-23-2014, 05:29 PM   #37
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Quote:
Originally Posted by CraigC View Post
I totally forgot an ingredient I want to try in Italian meatballs, fresh fennel! Anyone ever use it in meatballs?
Yes I posted this recipe on this thread (back on page 4)

Pork, fennel & chilli meatballs | BBC Good Food

(I would finely chop the onion and fennel, i.e. not just chopped) - I think celery would be a nice addition to a tomato sauce. Celery and fennel I think would go well together
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Old 07-23-2014, 05:37 PM   #38
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Quote:
Originally Posted by Andy M. View Post
Kayelle, you're right. Soups are an exception. My mom used to make a couple of different soups with mini meatballs and they were not pre-browned.

I was thinking about the Italian-style meatballs I make for addition to a tomato sauce.
Thanks Andy. Yes, personally I would never add raw ones to anything but special soups.
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Old 07-23-2014, 05:43 PM   #39
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We love a Thai soup that requires mini pork meatballs which are put in raw.

How would you classify Salisbury steaks. Do you think they qualify as a type of meatball?
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Old 07-23-2014, 05:45 PM   #40
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oh heck, lets just throw in some other stuff I can't stand like some chopped brussel sprouts, and tarragon, and rosemary and maybe some oregano. No wait, we can't use oregano because we've all been told recently you can only use that for pizza. I'm cracking myself up!
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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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