"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 08-07-2021, 05:16 PM   #21
Senior Cook
Termy's Avatar
Join Date: Jun 2021
Location: Parma, Ohio
Posts: 303
Originally Posted by skilletlicker View Post
A little off-topic and might get misinterpreted as sarcasm but I mean it honestly. Hats off to Termy for mining DC's archives. Keep it up buddy.
I like books etc. I have read all kinds of law books, but of course some not all the way - like each word.

I remember Ma giving me a very old cookbook, but not for long. I avoided the pastry side of it for the meat and whatever side.

People were different, and meat cost more.

Anyway, just a blast from the past.

Termy is offline   Reply With Quote

appetizers, meat, recipe

Meatball Appetizers Yesterday our daughter had a first birthday party for our grandson. It was a mid-afternoon party, and I helped out by making appetizers. I decided to make meatballs as one of them. I've never made meatball appetizers before, but thought how hard can this be? I searched for recipes, and settled on this one: [URL="https://allrecipes.com/recipe/16163/barbecued-meatballs/"]Barbecued Meatballs Recipe - Allrecipes.com[/URL] I took the suggestions from the comments and used Italian style bread crumbs and Sweet Baby Ray's BBQ sauce. I baked them on a foil lined cookie sheet for 30 minutes, and finished them off in a slow cooker on low for 2 hours to coincide with the start of the party. Kenji at seriouseats cautioned against overcooking meatballs, as they will dry out like any other meat. They got rave reviews. I thought they came out pretty good, but not as good as the comments I heard. Then it registered with me. Many of the recipes I looked at called for using bags of frozen meatballs. My hand made, not overcooked meatballs made with 85% ground beef were most likely compared against mysterymeatballs from the frozen food case, which I'll guess that most milennials are used to. That's a pretty low bar to have to top. It wasn't all that much work to make them. I scaled up the recipe to 3 lbs. of ground beef, which I guessed was the capacity of my 4.5 qt. KA stand mixer (it was). It took about 20 minutes to shape 60 - 65 meatballs, which was about 2/3 capacity of a 6 qt. slow cooker. The moral of the story: some shortcuts aren't worth taking. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 11:15 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.