On Jun 5, 3:22*pm, "kilikini" > wrote:
> meatnub wrote:
> > I have no idea how to make a decent meatball. All i know how is to
> > take ground beef and roll it into balls. Blech. So plain and boring!
>
> > I am surprised to find out that BHG doesn't have a meatball recipe.
> > They have a Sweedish Meatball recipe though.
>
> > I would love to hear some of your meatball recipes. I want to make
> > some nice flavorful ones, italian first and foremost.
>
> > Also - would prefer recipes where the meatballs are cooked in the
> > oven, so I can make a big batch and freeze. I don't like spending time
> > over the skillet and turning each one. I also don't trust them getting
> > fully cooked inside before they get burnt on the outside from the
> > skillet as well.
>
> > Thanks!
> > Paul
>
> I use a mixture of ground beef and ground pork. *I also add minced garlic,
> minced onions, oregano, parmesan, raw egg, and my "secret" ingredient is
> crushed (pounded) pre-made garlic & cheese croutons. *Mix just until the
> texture binds. *If the meat mix doesn't stick together to form a loaf and
> feels too wet, add more crushed, flavored croutons. *(I crush my croutons
> with a hammer until they're crumbs, by the way.) *Roll the meat up into 2"
> sized balls in the palm of your hands and bake at 350 degrees until firm -
> 45 minutes to an hour?. *(The bottoms will be flat; I have no idea how to
> avoid that.) *Stir or roll them around occasionally while cooking to prevent
> burning on the bottom of the meatballs. *(Oh and yes, there will be lots of
> grease.)
>
> My husband asks for me to make meatballs frequently, and this method has
> never failed to disappoint. *Hope this helps.
>
> kili- Hide quoted text -
>
> - Show quoted text -

ground pork? hm. interesting. i will give this a try, thanks.