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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:

GotGarlic 07-23-2014 02:19 PM

I love all kinds of meatballs, but I can't find my basic meatball recipe! So I kinda made this up, based on the one from my 30-year-old Betty Crocker Cookbook, which I have tweaked. It's a little simpler and smaller than Andy's - not so Italian, so it can be used with spaghetti sauce, sweet and sour sauce with peppers and pineapple, or the well-known '60s-era appetizer with chili sauce and grape jelly in a slow cooker :wink:

Meatballs

Ingredients
1 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1/4 cup milk
1/4 cup minced onion
1 large egg, lightly beaten
1 tsp. kosher salt
1/2 tsp. ground black pepper

Preheat oven to 400°F. Line a sheet pan with foil. Combine all ingredients in a large bowl and shape into 1-1/2 inch balls. Bake for 15-20 minutes till browned. Remove to paper-towel-lined plate to drain. Serve with, or in, your favorite sauce.

Servings: 6

Oven Temperature: 400°F

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

taxlady 07-23-2014 02:24 PM

That's a nice, basic, meatball recipe GG. Thanks for sharing it. I really like having something basic, that can be modified with herbs, etc., when the mood strikes.

Kayelle 07-23-2014 02:27 PM

Speaking of Swedish Meatballs, my long gone Auntie made the best ones ever. I wish I could ask her how she did them. They had such a unique flavor.

Addie 07-23-2014 02:27 PM

I am so glad to see you put milk in your meatballs. So many folks think I am nuts when I tell them to do that. The enzymes in the milk, tenderize the meat. It also allows the taste of the meat to shine through. :angel:

Cheryl J 07-23-2014 02:34 PM

:lol:

Copied and pasted your recipe, GG. Sounds good. I am so craving meatballs now! Oh, and the Swedish meatballs....been years since I've had those...love them! :yum:

Dawgluver 07-23-2014 02:38 PM

Quote:

Originally Posted by Kayelle (Post 1376678)
Speaking of Swedish Meatballs, my long gone Auntie made the best ones ever. I wish I could ask her how she did them. They had such a unique flavor.


I remember the Swedish meatballs at our church potlucks as a kid. Those church ladies sure did them right, sooo good.

creative 07-23-2014 03:19 PM

Does anyone bake their meatballs? I guess it may depend on whether you add them to a sauce or not. I usually flash fry them (to seal) then let them cook out in a sauce. (I have been known to add a pinch of sage https://r20.imgfast.net/users/2013/27...les/558648.gif ...it goes with the onions).

Kayelle 07-23-2014 03:31 PM

Creative, baking meatballs was discussed in four different posts. I like to bake mine too.


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

Quote:

Originally Posted by Addie (Post 1376166)
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:

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.

Quote:

Originally Posted by Addie (Post 1376289)
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:


Andy M. 07-23-2014 03:42 PM

I think it's essential to either bake or pan sear meatballs. They need to be browned for flavor. Flavor that enhances the sauce as well as the MB. That nice dark brown crust, similar to what you get with a properly cooked steak, is what you need. I wouldn't add raw MBs to a sauce any more than I would boil a steak.

Kayelle 07-23-2014 04:21 PM

Quote:

Originally Posted by Andy M. (Post 1376703)
I think it's essential to either bake or pan sear meatballs. They need to be browned for flavor. Flavor that enhances the sauce as well as the MB. That nice dark brown crust, similar to what you get with a properly cooked steak, is what you need. I wouldn't add raw MBs to a sauce any more than I would boil a steak.

Normally I agree with you Andy, however two exceptions to using raw MB's would be in Albondogas Soup and my lamb MB's in my lemon asparagus soup. Both examples are for texture reasons.

creative 07-23-2014 04:33 PM

Quote:

Originally Posted by Kayelle (Post 1376700)
Creative, baking meatballs was discussed in four different posts. I like to bake mine too.

Kayelle - what I wanted to know was whether these baked meatballs are then incorporated into a sauce. It would appear not. How are they eaten then? Just dry? If they are added to a sauce, is the surface area not to hard and crusty, i.e. doesn't absorb the sauce?

I think I might like to try the baked meatball method and have them with spaghetti tossed into pesto.

CWS4322 07-23-2014 04:46 PM

I only make Swedish meatballs (which have nutmeg, ginger, and allspice in them). I didn't grow up where people put meatballs in "gravy" or made meatball subs. (I'm trying to recall if I've ever made any other kind of meatball)...I am not really fond of meatballs covered in tomato sauce. Just doesn't seem "right" to me. I sure ate a lot of Sw. meatballs at Lutheran Church suppers in rural MN. Those were the best meals.

My grandmother used to sear them and then put them in the roaster oven. I cook mine in the oven and then smother them and cook them some more.

Italian Wedding Soup--that's the other way I make meatballs.

CraigC 07-23-2014 05:12 PM

I totally forgot an ingredient I want to try in Italian meatballs, fresh fennel! Anyone ever use it in meatballs?

GotGarlic 07-23-2014 05:13 PM

Quote:

Originally Posted by creative (Post 1376714)
Kayelle - what I wanted to know was whether these baked meatballs are then incorporated into a sauce. It would appear not. How are they eaten then? Just dry? If they are added to a sauce, is the surface area not to hard and crusty, i.e. doesn't absorb the sauce?

Apparently, you missed my post, too, at 2:19 PM EST.

If they're made with the right ingredients, they're not hard when they come out of the oven - crusty, yes, with dark brown caramelized bits on the outside, but delicious. My recipe was for basic meatballs, but when I make them, I simmer them in whatever sauce I'm using so they do take up the flavor of the sauce. But they have great flavor on their own and are nice and juicy.

Quote:

Originally Posted by GotGarlic (Post 1376673)
I love all kinds of meatballs, but I can't find my basic meatball recipe! So I kinda made this up, based on the one from my 30-year-old Betty Crocker Cookbook, which I have tweaked. It's a little simpler and smaller than Andy's - not so Italian, so it can be used with spaghetti sauce, sweet and sour sauce with peppers and pineapple, or the well-known '60s-era appetizer with chili sauce and grape jelly in a slow cooker :wink:

Meatballs

Ingredients
1 pound ground beef
1/2 pound ground pork
1/2 cup bread crumbs
1/4 cup milk
1/4 cup minced onion
1 large egg, lightly beaten
1 tsp. kosher salt
1/2 tsp. ground black pepper

Preheat oven to 400°F. Line a sheet pan with foil. Combine all ingredients in a large bowl and shape into 1-1/2 inch balls. Bake for 15-20 minutes till browned. Remove to paper-towel-lined plate to drain. Serve with, or in, your favorite sauce.

Servings: 6

Oven Temperature: 400°F

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

I've also tossed these meatballs with bottled barbecue sauce and served them over buttered egg noodles. That was really good :yum:

Quote:

Originally Posted by creative (Post 1376714)
I think I might like to try the baked meatball method and have them with spaghetti tossed into pesto.




Kayelle 07-23-2014 05:15 PM

Quote:

Originally Posted by creative (Post 1376714)
Kayelle - what I wanted to know was whether these baked meatballs are then incorporated into a sauce. It would appear not. How are they eaten then? Just dry? If they are added to a sauce, is the surface area not to hard and crusty, i.e. doesn't absorb the sauce?

I think I might like to try the baked meatball method and have them with spaghetti tossed into pesto.


Yes, most times they are cooked (either fried or baked)and added to the sauce. You can do them however you want, and even add sage if you wish. One of my favorite sayings around here is "it's my kitchen, my rules" and the food police will never know.:wink:

As I said before to Andy...
"Normally I agree with you Andy, however two exceptions to using raw MB's would be in Albondogas Soup and my lamb MB's in my lemon asparagus soup. Both examples are for texture reasons."

Andy M. 07-23-2014 05:20 PM

Quote:

Originally Posted by Kayelle (Post 1376725)
...As I said before to Andy...
"Normally I agree with you Andy, however two exceptions to using raw MB's would be in Albondogas Soup and my lamb MB's in my lemon asparagus soup. Both examples are for texture reasons."

Kayelle, you're right. Soups are an exception. My mom used to make a couple of different soups with mini meatballs and they were not pre-browned.

I was thinking about the Italian-style meatballs I make for addition to a tomato sauce.

creative 07-23-2014 05:29 PM

Quote:

Originally Posted by CraigC (Post 1376722)
I totally forgot an ingredient I want to try in Italian meatballs, fresh fennel! Anyone ever use it in meatballs?

Yes I posted this recipe on this thread (back on page 4)

Pork, fennel & chilli meatballs | BBC Good Food

(I would finely chop the onion and fennel, i.e. not just chopped) - I think celery would be a nice addition to a tomato sauce. Celery and fennel I think would go well together

Kayelle 07-23-2014 05:37 PM

Quote:

Originally Posted by Andy M. (Post 1376726)
Kayelle, you're right. Soups are an exception. My mom used to make a couple of different soups with mini meatballs and they were not pre-browned.

I was thinking about the Italian-style meatballs I make for addition to a tomato sauce.

Thanks Andy. Yes, personally I would never add raw ones to anything but special soups.

CraigC 07-23-2014 05:43 PM

We love a Thai soup that requires mini pork meatballs which are put in raw.

How would you classify Salisbury steaks. Do you think they qualify as a type of meatball?

Kayelle 07-23-2014 05:45 PM

oh heck, lets just throw in some other stuff I can't stand like some chopped brussel sprouts, and tarragon, and rosemary and maybe some oregano. No wait, we can't use oregano because we've all been told recently you can only use that for pizza. I'm cracking myself up! :lol::rofl::lol::rofl:


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