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Old 12-21-2004, 01:29 PM   #11
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oops, i meant chez suz's way.

ok crewsk, but i forgot to mention that mine make you run faster and jump higher, and they are good to leave out for santa clause if you want more presents...
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Old 12-21-2004, 01:31 PM   #12
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:roll:
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Old 12-21-2004, 01:33 PM   #13
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I don't use only the meat. I do believe that it would come out too dry if you do that. I did put bread crumbs eggs ect. in it. I was just stating that different types of meat gave it more flavor. If I remember right the meatball recipe that I used that had all three types was from Martha Stewart. I'm not sure if I can find the recipe, but if I do I will post it.
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Old 12-21-2004, 01:39 PM   #14
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Crewsk,
OK here is the recipe that I tried that I liked so much.

SPAGHETTI & MEATBALLS WITH MARK
(to see a picture go here http://www.marthastewart.com/page.jh...amp;resultNo=3)

Serves 6 to 8


1/4 cup plus 2 teaspoons extra-virgin olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1/4 pound ground veal
1/4 pound ground pork
1/4 pound ground beef
1 egg white
2 egg yolks
1/2 cup Parmigiano-Reggiano cheese
1/4 cup dry unseasoned breadcrumbs, plus more for coating
Coarse salt (to taste)
Freshly ground pepper (to taste)
1 teaspoon dried oregano
1 pound dry spaghetti
3 cups Mark Strausman’s Tomato Sauce

1. In a large sauté pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and sauté until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.

2. Roll the ground-meat mixture into golf ball–sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.

3. Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.
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Old 12-21-2004, 01:50 PM   #15
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I love these - they are not your average meatball. They have lots of character!

Ginger Snap Meatballs
1 lb Lean ground meat (beef or pork work best)
3/4 c Bread crumbs
1 Onion, minced finely
Salt and fresh pepper to taste
2 tb Lemon juice
2 tb Water
4 tb Canola oil
2 c Beef broth
1 c Dark Beer (ale, Guinness, honey lager, etc)
1/4 c Brown sugar
3/4 c Gingersnap crumbs

1.Mix meat, bread crumbs, onion, salt, pepper, 1 tb lemon juice, and water in a bowl. Mix well; form meat mixture into 1 inch balls.
2.Heat oil in a medium skillet; brown meatballs on all sides. Remove balls from pan.
3.Add broth, beer, and 1 tb lemon juice to pan drippings, scraping up leftover bits.
4.Bring broth/pan scrapings to a boil; add brown sugar and gingersnap crumbs. Add meatballs to sauce and cook, covered, 10 minutes or until balls are cooked through. Stir once, then simmer uncovered 5 minutes to reduce sauce slightly. Serve warm with crusty bread or over rice or noodles.
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Old 12-21-2004, 02:11 PM   #16
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hmmm, i expected maple syrup in there somewhere, kansasgirl, lol.

these look good, especially with the lemon, beer, and gingersnaps. thanks!
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Old 12-21-2004, 02:26 PM   #17
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Thanks kansasgirl & abj! These look good too.

OK, the votes are now in! I gave thie kids a choice between all the meatball recipes posted here & they chose buckytom's. I'll be saving them all because I want to try them all!

Thank you all for your help & recipes, I really apriciate it! :D
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Old 12-21-2004, 02:37 PM   #18
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was it the running and jumping part, crewsk? he hee, i cheated a little there. actually, all of our meatball recipes are pretty close. meat(s), breadcrumbs, eggs, herbs.
the next time i make them, i'm gonna try adding more breadcrumbs and less eggs to see if making them less sticky helps.

btw, abj, i agree that the three meats are tasty, i just like all beef since i add pork to the sauce. they even sell packages of the three ground meats together in supermarkets by me especially for meatballs and meatloaf.
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Old 12-21-2004, 02:47 PM   #19
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I didn't even let them see that part bucky! I printed each recipe & let my son read them to his sister & they sat here & talked about it like too little chefs. It was cute! They both agreed on yours but said that they want to try the other ones too. My sons bright idea was for me to make them all tonight! As much as I would love to do that, I don't have quite that much time to play in meat.
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