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Jessica_Morris 07-21-2014 12:18 PM

ISO Good Meatball Recipe
 
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!


Andy M. 07-21-2014 12:22 PM

Here you go, Jessica.

Meatballs (Polpetti)

3 Tb Olive Oil
1 Small Onion, minced
3 Garlic, minced
1 Lb Ground Beef
1 Lb Ground Veal
½ Lb Ground Pork
1¼ C Bread Crumbs
¾ C Pecorino Romano, grated
2 Tb Italian Parsley, chopped
TT S&P
3 Eggs

Place 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion and garlic for 3 minutes or until the onion is translucent. Set aside to cool.

In a large bowl, thoroughly combine all the ingredients including the cooled onion mixture.

Shape the mixture into balls approximately the size of a large egg. You should end up with 24 meatballs.

Brown the meatballs in the remaining olive oil. Add to Sunday Ragu to complete cooking. Deglaze the pan with some of the sauce and return it to the pot.

Jessica_Morris 07-21-2014 12:26 PM

Thanks Andy!

Andy M. 07-21-2014 12:33 PM

Quote:

Originally Posted by Jessica_Morris (Post 1376118)
Thanks Andy!


You're welcome. I think you'll like it. I get a lot of positive feedback from this recipe.

Kayelle 07-21-2014 12:35 PM

Jessica that recipe of Andy's looks good but if your concerned about economy you can replace the very expensive veal with more ground beef.:wink:

chiklitmanfan 07-21-2014 12:39 PM

Andy M's recipe is excellent. We substitute ground turkey for the beef, veal, and pork because my wife will not touch any beef. All of the rest of the ingredients are about the same and the eggs, plus bread crumbs, hold the mixture together. Our grandkids are nuts for these meatballs which we make, of course, with spaghetti.

CraigC 07-21-2014 03:41 PM

After seeing these meatballs in a Bobby Flay "Throw Down", I had to try them. I've been using the recipe ever since. I do sub parm for the romano.

Grandma Maronis Meatballs 100 Year Old Recipe Recipe : Food Network

Jessica_Morris 07-21-2014 04:49 PM

Thanks Everyone for your comments :) I really appreciate them! Will definitely be cooking up some meatballs soon with some spaghetti sauce so DH can have him a meatball sub.

Addie 07-21-2014 04:49 PM

Quote:

Originally Posted by CraigC (Post 1376158)
After seeing these meatballs in a Bobby Flay "Throw Down", I had to try them. I've been using the recipe ever since. I do sub parm for the romano.

Grandma Maronis Meatballs 100 Year Old Recipe Recipe : Food Network

Craig, I also bake mine in the oven. Beats standing over the stove and getting splattered with grease. But I put a rack on the cookie sheet. It speeds up the baking and the meatballs aren't sitting in any of the grease. I just have to turn them once. :yum: There is such a difference in the flavor when you put them in the oven than when you fry them. Definitely oven every time! :angel:

Kathleen 07-21-2014 09:24 PM

Quote:

Originally Posted by CraigC (Post 1376158)
After seeing these meatballs in a Bobby Flay "Throw Down", I had to try them. I've been using the recipe ever since. I do sub parm for the romano.

Grandma Maronis Meatballs 100 Year Old Recipe Recipe : Food Network


My recipe is very like this one. I use Progresso's Italian breadcrumbs though - I omit the fresh basil...though...may give that a try!

CraigC 07-22-2014 06:53 AM

I forgot to mention that I use fresh bread crumbs. I'm also not that fond of parsley, so I use 1 oz of it and 1 oz of fresh oregano.

Addie, I also use a rack.

Addie 07-22-2014 07:15 AM

Quote:

Originally Posted by CraigC (Post 1376284)
I forgot to mention that I use fresh bread crumbs. I'm also not that fond of parsley, so I use 1 oz of it and 1 oz of fresh oregano.

Addie, I also use a rack.

The rack does make a difference. The meatballs are not sitting in a pool of grease like they would if you sautéed them. I am all for cutting the grease without sacrificing the flavor. :angel:

creative 07-22-2014 07:26 AM

I tend to prefer lightly sauteeing the finely chopped onions first, cooling and then adding them to the meat mix. I prefer the flavour and texture of this in a meatball.

CraigC 07-22-2014 07:30 AM

I use a micro plane to "grate" the onion. Its more of a liquid than actual onion pieces. Really nothing there to saute.

Andy M. 07-22-2014 09:53 AM

[QUOTE=CraigC;
I use a micro plane to "grate" the onion. Its more of a liquid than actual onion pieces. Really nothing there to saute.[/QUOTE]


I use a mini FP for the veggies then sauté them for the flavor that adds. I don't like chunks of onion in meatballs.

taxlady 07-22-2014 11:47 AM

[QUOTE=CraigC;
I use a micro plane to "grate" the onion. Its more of a liquid than actual onion pieces. Really nothing there to saute.[/QUOTE]

What a great idea! I think I'll do that next time I make frikadeller. Some pieces of onion fall off while I'm frying the frikadeller and the onion pieces get burnt.

Cheryl J 07-22-2014 11:54 PM

Andy and Craig, thank you for the yummy sounding meatball recipes. Copied and saved. I might have to devote some time to making up a bunch of meatballs to freeze this weekend. :yum:

creative 07-23-2014 01:12 PM

I like the sound of this meatball recipe....think I would finely chop the fennel - and the onion, for that matter though! :wink:

Pork, fennel & chilli meatballs | BBC Good Food

CraigC 07-23-2014 01:13 PM

Quote:

Originally Posted by Addie (Post 1376626)
Like I have always told my kids, "if you want to know the truth, go to the experts. After all it is their product, so they should know best." Works for me. :angel:

Careful, they just might have an agenda or product to push!:ohmy:

Addie 07-23-2014 02:18 PM

I use the standard Italian recipe that I grew up with and can be found in any cookbook that features Italian cooking. Nothing special that stands out. But I do have admit, I love Swedish meatballs. I think even more than Italian. :angel:


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