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Old 07-25-2014, 10:19 AM   #81
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I think I prefer meatballs having a more open texture i.e. not being finely ground. Swedish meatballs, that I have bought, have been like solid bullets.
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Old 07-25-2014, 10:31 AM   #82
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I suspect grandma may have had a hand cranked meat grinder that could grind meat finer than what we buy in the markets today.
I have a hand grinder that makes perfect pork breakfast sausage, once the herbs and spices are mixed in. I used pork but for the meat. I might just purchase some cheap beef cut, with significant fat, and grind it by hand to see how good the hamburger comes out. I'm still trying to duplicate that amazing burger I had in Olympia.

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Old 07-25-2014, 10:45 AM   #83
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I think I prefer meatballs having a more open texture i.e. not being finely ground. Swedish meatballs, that I have bought, have been like solid bullets.
I avoid buying meatballs because in my experience they're overcooked and hard. Meatballs I've made at home, including the Swedish kind using my stand mixer and the Cooks Illustrated recipe, have been light and delicious
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Old 07-25-2014, 10:57 AM   #84
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I avoid buying meatballs because in my experience they're overcooked and hard. Meatballs I've made at home, including the Swedish kind using my stand mixer and the Cooks Illustrated recipe, have been light and delicious
Oh how well I know. One purchase was all it took. They cook the meatballs until they are thoroughly cooked right through. When the home cook precooks them, we only partially cook them and let them finish in whatever sauce we are making for them.

I grind my meat twice. I am always surprised at the difference in the flavor and tenderness from what you buy at the grocery store.
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Old 07-25-2014, 11:02 AM   #85
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I avoid buying meatballs because in my experience they're overcooked and hard. Meatballs I've made at home, including the Swedish kind using my stand mixer and the Cooks Illustrated recipe, have been light and delicious
Yes, that makes sense.
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Old 07-25-2014, 11:03 AM   #86
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Oh how well I know. One purchase was all it took. They cook the meatballs until they are thoroughly cooked right through. When the home cook precooks them, we only partially cook them and let them finish in whatever sauce we are making for them.

I grind my meat twice. I am always surprised at the difference in the flavor and tenderness from what you buy at the grocery store.
Doesn't tenderness depend on how they are cooked, e.g. on not too high a heat, i.e. not attributed to grinding meat twice?
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Old 07-25-2014, 11:55 AM   #87
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Doesn't tenderness depend on how they are cooked, e.g. on not too high a heat, i.e. not attributed to grinding meat twice?
Not entirely. Tenderness also requires moisture, which is why higher fat beef and pork make better meatballs than low fat chicken and turkey. When you cook all the juices out of meat, it's dry and tough. Even in general cooking, though, moisture makes for more tender food.
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Old 07-25-2014, 12:08 PM   #88
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Not entirely. Tenderness also requires moisture, which is why higher fat beef and pork make better meatballs than low fat chicken and turkey. When you cook all the juices out of meat, it's dry and tough. Even in general cooking, though, moisture makes for more tender food.
True. Also, adding breadcrumbs add to the softness of the MB. A MB with no bread will be hard and heavy.
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Old 07-25-2014, 03:21 PM   #89
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I wonder how well it work in a food processor with a dough blade.
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If the objective is a smoother mixture and air being introduced, that should work fine. The regular blade would work as well.
OK, that I have, no dough blade though. Thanks guys.

IF I had any desire to bake, and more counter space, you can be sure I'd have a stand mixer.
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Old 07-25-2014, 05:48 PM   #90
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I suspect your grandma may have had a hand cranked meat grinder that could grind meat finer than what we buy in the markets today.
That she did. My mom has it. My grandma didn't buy ground meat--she did that by hand using that hand-crank meat grinder that she attached to the kitchen table.
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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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