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Old 12-21-2004, 10:34 AM   #1
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ISO- Meatball Recipe

OK, I have never made meatballs & I want to make some to go with our spaghetti tonight. I would really appriciate any good, easy recipes for some meatballs! I wanna get my hands dirty today!

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Old 12-21-2004, 11:35 AM   #2
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I don't have a specific recipe, but I like using 3 kinds of meat. For example I like using ground veal, beef, and pork. This adds a lot of flavor.
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Old 12-21-2004, 11:40 AM   #3
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Thanks abj, I have ground beef & pork but no veal. I need to go to the store in a little while so I may pick up some.
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Old 12-21-2004, 12:10 PM   #4
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Hi Crewsk...here's my recipe which I posted quite sometime ago..I also make my own sauce..
Posted: 27-Sep-2004 07:20 AM Reply with quote Edit/Delete this post
Just made Spaghetti and Meatballs last night...we like mine hope you do too...some measurements may be approx..I go by feel.
8oz chuck
8oz veal
8oz pork
4 garlic cloves minced and sauted till soft in a bit of olive oil
Handful finely chopped fresh Itallian parsley (I have a small hand...)
1/4c grated parmesan cheese or more (I definitly use more)
1/4c breadcrumbs or more (I use dry unflavored)
2lg eggs
salt and pepper
Mix all..until combined but don't overmix...mixture will be moist but will not stick to your hands...that is the test!!
Form meatballs into size of your choice (I make fairly small..ping pong ball size)
Fry in 1/2c mix olive oil and vege or canola oil...till golden..blot off oil..
Add to pot of sauce to finish cooking.
This recipe yields approx 18-20 meatballs...We are only 2 sooo for us its 2 meals!
Enjoy!
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Old 12-21-2004, 12:17 PM   #5
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there are 2 schools of thought on it, as far as i see it crewsk. the one like abj mentioned, with the mixture of ground beef, veal, and pork; and just straight beef. since i usually add pork to the sauce in the form of sausages and rib ends, i make mine just from beef.

i use 85 percent lean beef, and to every pound, and in a large mixing bowl, i add: 3 large or 2 jumbo eggs, and then i eye about 1/3 of the volume of meat in italian seasoned breadcrumbs, about a cup and a half to 2 cups maybe (if you don't have seasoned breadcrumbs, just mix dried oregano, basil, savory, majoram, and just a pinch of thyme to your regular breadcrumbs), and then i add about a cup of dried parsley.
that's it for the plain meatballs.
i like to add a half cup of finley grated locatelli romano cheese, and about 3 tbsps of (lightly browned in evoo) crushed and finely chopped garlic.
mash and mix the whole thing together with your bare hands until evenly mixed, and then form balls slightly larger than golf balls. brown them on at least 3 sides in a medium hot frying pan in light olive oil, and then into the sauce they go. cook in simmering sauce for at least a hlf hour, until cooked thru.
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Old 12-21-2004, 12:58 PM   #6
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Thank you! Now I just have to decide which ones to make!
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Old 12-21-2004, 01:04 PM   #7
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make mine!!! make mine!!!! (only kidding).
oops, i forgot to add 3 tbsps of dried oregano.

i've never made meatballs that didn't stick to my hands. i would think they would come out tough if they were dry to start with. crewsk, lemme know which method you use, and if you try abj's way, let me know how the dry thing turned out. k?
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Old 12-21-2004, 01:06 PM   #8
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I'll let you know bucky. They both look so good!! I can't decide, I may have to call the kids in here & let them pick.
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Old 12-21-2004, 01:07 PM   #9
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Bucky...mine aren't dry...but like a meatloaf mixture its moist but doesn't stick to your hands when forming.

So she should pick mine!!!!!!
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Old 12-21-2004, 01:10 PM   #10
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OK, that settles it! When the kids get up from their nap, they are going to pick & I'm not teling them who's is who's!!
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