On Jun 5, 3:24 pm, meatnub > wrote:
> On Jun 5, 3:57 pm, Nancy2 > wrote:
>
>
>
> > On Jun 5, 11:45 am, 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
>
> > Meatball recipe in BH & G is in my red & white cookbook at the
> > "Spaghetti" page. That's pretty much how I make mine.
>
> > As to browning them before adding them to the sauce: Do what I do -
> > make your meatball mixture and press it firmly into a greased (with
> > cooking spray) or oiled rectangular pan as deep as you want your
> > finished meatball to be. Turn the mixture upside down (forcefully) on
> > a sheet of wax paper or foil, and cut it into squares. Separate the
> > squares and put them on a broiler rack and bake them in the oven until
> > brown and crispy on the outside - about 20-30 minutes at 450 deg.
> > (Check ont hem often.)
>
> > These are perfect "meat squares" - don't roll around, don't fall out
> > of sub sandwiches, slice nicely ... what more could you want? ;-)
>
> > If you still can't find a meatball recipe (and BH & G's is very, very
> > good), let me know and I'll bring mine.
>
> > N.- Hide quoted text -
>
> > - Show quoted text -
>
> Yes - you're right, I think I remember seeing this "meat squares"
> recipe. I looked in the Meat section under ground beef expecting to
> find it there. I'll have to look at this again. Thanks!

Hey, let's have some credit here ;-) The "meatsquares" idea and
method is mine. If someone else came up with it, too, that's fine,
but I didn't copy anyone.

N.