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Old 04-08-2013, 11:50 AM   #1
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Meatballs With A Twist!

Meatballs With A Twist

1 1/2 pounds ground veal -- or beef, or a mixture of both
1 potato -- cooked, peeled and mashed
1/4 cup flat leaf parsley -- chopped
1 clove garlic -- finely chopped
1 egg -- beaten
1/4 cup grated Parmigiano-Reggiano
Salt and pepper
Flour
Extra Virgin Olive Oil

In a large bowl, combine ground meat with potato, parsley, garlic, egg, cheese, & salt and pepper.

Roll mixture into a log. Break off small pieces & form the meat into balls of even size. Roll the balls in flour & fry them in hot olive oil until cooked through.

Drain the balls on paper towels. Serve alone, with your favorite tomato sauce, or in a hoagie.

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Old 04-08-2013, 01:26 PM   #2
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Interesting addition with the mashed potatoes.
Do you notice any difference in texture or anything?
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Old 04-08-2013, 01:30 PM   #3
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Interesting addition with the mashed potatoes.
Do you notice any difference in texture or anything?
Yes. IMO, they are lighter a little fluffier (crispy on the outside & softer on the inside). Nice change from the meat-laden breadcrumb ball. Hope you give it a try.

Another variation I like, is using ground veal, & adding ricotta to the mix, or putting ricotta over the top.
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Old 04-08-2013, 01:33 PM   #4
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I just might. Thanks for the recipe.

So seeing as how there is such a wide size of spuds, would you say normal baked potato size, or the smaller sized potatoes similar to the redskins?
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Old 04-08-2013, 01:37 PM   #5
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I just might. Thanks for the recipe.

So seeing as how there is such a wide size of spuds, would you say normal baked potato size, or the smaller sized potatoes similar to the redskins?
A small to medium russet is good. You can easily double the recipe.
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Old 04-08-2013, 01:38 PM   #6
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I like adding chopped spinach and some grated mozz. to mine.

I haven't made meatballs in ages--but like to use a blend of pork-beef-veal or lamb. I also like turkey or chicken meatballs. I oven roast mine instead of browning them on the stove.
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Old 04-08-2013, 01:39 PM   #7
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Thanks. Not as much as I expected with 1-1/2 lbs of meat.
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Old 04-08-2013, 01:53 PM   #8
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Actually, this is my take on a Venetian(?) meatball, that is somewhat flattened, turned once and served with the sauce on the side. Braising meatballs in red wine is another favorite.

Show me your meatball takes.
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Old 04-08-2013, 01:55 PM   #9
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Thanks. Not as much as I expected with 1-1/2 lbs of meat.
The potato & egg will fill it out somewhat. Hope you give it a try, & add your changes, if you like.
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Meatballs With A Twist! [B]Meatballs With A Twist[/B] 1 1/2 pounds ground veal -- or beef, or a mixture of both 1 potato -- cooked, peeled and mashed 1/4 cup flat leaf parsley -- chopped 1 clove garlic -- finely chopped 1 egg -- beaten 1/4 cup grated Parmigiano-Reggiano Salt and pepper Flour Extra Virgin Olive Oil In a large bowl, combine ground meat with potato, parsley, garlic, egg, cheese, & salt and pepper. Roll mixture into a log. Break off small pieces & form the meat into balls of even size. Roll the balls in flour & fry them in hot olive oil until cooked through. Drain the balls on paper towels. Serve alone, with your favorite tomato sauce, or in a hoagie. 3 stars 1 reviews
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