Meatballs...

[one_voice]

Do you do cook your meatballs in the sauce or in a skillet/oven then put them in the sauce?

What makes your meatballs the best?

I'm making meatballs on Saturday and got me thinking about the how to cook meatballs question.

I prefer to cook mine in the oven till almost done then throw them in the sauce. I put some Locatelli Romano cheese in my meatballs..

[OffWithTheirHeads]

1. Best meatballs ever!

The answer to when to cook is both. This recipie is, in the words of everyone I have ever served it to, the best ever.

You need to triple the sauce ingredients and it will feed six to eight but I regularly make up a batch just for the two of us and break up the leftovers into two portion servings and freeze them for a quick and easy when I don't feel like cooking. Its a little more work than you are probably used to and will require a bit of shopping but really...BEST EVER!

http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe/index.html

[one_voice]

3. Thanks...

for the link. The recipe looks great, I might try it.

[msanthrope]

9. If you are using that recipe, I see two flaws--

1) Too much beef. Ought to be a 1:1:1 ratio.

2) She isn't wetting the breadcrumbs...so too dry. Also, most italians who can really cook use a pannade.

[one_voice]

12. I didn't use that one...

I always use beef, pork, and veal in that ratio. I've never soaked bread in milk, trying that this time. I saw your recipe too late, I will give yours a try next time.

[randr]

2. I cook the meatballs on the grill

I have a stainless vegetable basket that fits on the top shelf on my grill. 16 meatballs fit perfectly. 10 minutes at about 300 and flip them over for another 5 to 10. Add to sauce fro the last 15 minutes or so before serving.

[one_voice]

4. Interesting..

I never thought of using the grill. Gonna have to try that.

[The empressof all]

6. I roast my meatballs in the oven on a rack

After roasting I put them in the sauce. My meatball method is pretty basic. Ground beef and ground pork, finely chopped onion, garlic, parsley and a little carrot. I soak Progresso Italian Bread crumbs in a little milk (I just find it easier and more consistent if I cheat with the crumbs). I add a big handful of grated hard cheese. I usually use Parm but I'll use what ever hard Italian I have in the house. I also add a beaten egg.

I roll into balls and roast in the oven for about a half an hour. The oven roasting gives them a nice crust and I love the flavor.

[fadedrose]

15. I roast mine on a cookie sheet too....

Cuts down on the grease...

It helps to put a drop or two of oil on the cookie sheet and spread it around so they don't stick.

[grasswire]

7. amazing how many variations of meatballs show up!

Here's what I do:

Make soft bread crumbs with italian or sourdough bread.

Mix with the following:

Ground beef
Minced garlic
lots of minced parsley
fresh-grated parm
minced fresh spinach
egg for binder
dried italian herb blend or
minced fresh oregano, thyme, basil
a glog of olive oil
S&P
Some of the tomato sauce goes into the meat mix. Maybe a cup or so, depending on the amount of meat.

Make into balls. Brown in large saute pan with no additional oil. Degrease if appropriate, and pour sauce into the pan and simmer for quite a long time without disturbing the meatballs too much. An hour, or longer, covered.

[Lugnut]

8. I fry them first.

We like to eat fried meatballs before they ever hit the sauce. I think my meaaballs are the best because I use dried bread ends soaked in water and crumbled instead of commercial breadcrumbs for the filler. The bread and cheese make them soft and tender.

[msanthrope]

10. Meatballs. My meatballs rock.

Use a 1:1:1 of lean beef, pork, and veal

Basic batch makes 16-20 meatballs--you can double or triple this recipe.

1/2 pound each beef, pork, veal.

1 cup of panko.
1 cup of whole milk.

1/2 cup macaroni cheese.
1 egg, beaten.
1/4 cup parsley, chopped fine.
1 afew thin shreds of lemon peel.
1 tsp each dried oregano, thyme, basil, rosemary.
1/4 tsp nutmeg.
2tsp kosher salt.
plenty of black pepper.

Put meat in a very large bowl. In a medium-sized bowl, soak panko in milk for a few minutes. Add the rest of the ingedients to the panko, mix. Combine panko mix with meat, using your hands to combine well. Don't ovrwork the meat. This must sit in the refrigerator for at least an hour, 2 is better.

Roll into egg-sized balls. You can bake or fry 'em...but these do bake well. Put em in sauce, and let that sit overnight. Heat the next day. They will be amazing.

[one_voice]

11. So many options for meatballs...

who knew. I'm taking a few suggestions adding them to mine. I'll let everyone know how they turned out!

[eridani]

13. I make up large batches plain--just bread, egg, ground beef/pork

Bake in the oven at 375 for 20 min or so. The reason for this is that I freeze them in batches and do different sauces for variety--tomato for spaghetti, sweet and sour for rice, meatballs Stroganoff with either noodles or rice, etc.

[Whisp]

14. this is how I do my meatballs

instead of breadcrumbs I use soda crackers smooshed up in a ziplock with a rolling pin.

next is grating onions, that is what makes the meatballs soft and juicy instead of rubbery and hard.

other stuff is optional, the seasoning etc., if you have the right texture that's the most important.