I'm going to use 1/2 ground chuck and 1/2 frozen ground turkey; I'll
bake the meatballs in a 400 degree oven until their browned, and then
bag them up and freeze 'em.

What herbs and spices do *you* add when you make meatballs? I haven't
quite decided what to use this time, and I didn't take good notes last
time I made meatballs.

Bob

zxcvbob wrote:
> I'm going to use 1/2 ground chuck and 1/2 frozen ground turkey; I'll
> bake the meatballs in a 400 degree oven until their browned, and then
> bag them up and freeze 'em.
>
> What herbs and spices do *you* add when you make meatballs? I haven't
> quite decided what to use this time, and I didn't take good notes last
> time I made meatballs.

I think meatballs made from a mix of poultry and beef is seasoning
enough. Blech

--

> I'm going to use 1/2 ground chuck and 1/2 frozen ground turkey; I'll
> bake the meatballs in a 400 degree oven until their browned, and then
> bag them up and freeze 'em.
>
> What herbs and spices do *you* add when you make meatballs? I haven't
> quite decided what to use this time, and I didn't take good notes last
> time I made meatballs.

Hello Bob:

Here is the current-iteration of my recipe for ground turkey meatballs.
These meatballs have a soft texture and take well to most any sauce.
They freeze well.

Turkey Meatballs

060930

ground turkey 2 lbs
egg 2 units
fish sauce 2 tbl
ginger 4 tbl
garlic 2 tbl
onion 7 oz
salt 1 Tbl
honey 2 tbl
anise 1 Tbl
clove 1 tsp
tamarind paste .75 Tbl
coconut cream powder 6 tbl
bulgier (fine ground) .5 cup

Form into 1.5 inch balls onto a cookie sheet.
Cook at 375 degrees for internal temperature
180 degrees F. 18 to 22 minutes.

Kit

--

In article >,
zxcvbob > wrote:

> I'm going to use 1/2 ground chuck and 1/2 frozen ground turkey; I'll
> bake the meatballs in a 400 degree oven until their browned, and then
> bag them up and freeze 'em.
>
> What herbs and spices do *you* add when you make meatballs? I haven't
> quite decided what to use this time, and I didn't take good notes last
> time I made meatballs.
>
> Bob

I've been cheating on spicing meatballs lately. ;-)
I've found a very nice italian sausage that I like so I mix 1 lb. of
that with 1 lb. fresh pork and 1 lb. ground sirloin. I thicken the mix a
bit to make more solid meatballs using a bit of rice flour.

I brown them in Olive Oil before adding the sauce to the pan and let
them finish cooking in sauce.

I can portion and freeze the whole recipe.
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

zxcvbob wrote:
> I'm going to use 1/2 ground chuck and 1/2 frozen ground turkey; I'll
> bake the meatballs in a 400 degree oven until their browned, and then
> bag them up and freeze 'em.
>
> What herbs and spices do *you* add when you make meatballs? I haven't
> quite decided what to use this time, and I didn't take good notes last
> time I made meatballs.
>
> Bob


I have quite a few packages in the freezer that I made when extra lean
ground beef was on sale recently. (Yes, I know fattier beef tastes
better but this is healthier.)

I usually use quite a bit of finely chopped onion, fresh parsley,
celery salt, basil, oregano, lots of fresh ground black pepper with
either Worcestershire or hot sauce or both beaten into the eggs.

I bake them in the oven, let cool, and vac seal.

I have a lasagna in the fridge ready to bake tonight. It contains the
leftover meatballs and sausage, both sliced, and last week's spaghetti
sauce from the two cold days we had. It should be really tasty.

I use the meatballs mostly in Italian sauces, but occasionally in a
sour-cream vaguely Swedish dish with noodles and dill. It may be
unorthodox, but my family LIKES it. 'Nuff said.

gloria p

On Mon, 16 Oct 2006 17:14:30 GMT, Puester >
wrote:

>I have a lasagna in the fridge ready to bake tonight. It contains the
>leftover meatballs and sausage, both sliced, and last week's spaghetti
>sauce from the two cold days we had. It should be really tasty.
>
>I use the meatballs mostly in Italian sauces, but occasionally in a
>sour-cream vaguely Swedish dish with noodles and dill. It may be
>unorthodox, but my family LIKES it. 'Nuff said.

Sounds like the perfect lasagne.... made with leftovers. That's the
only kind! My left overs tend to be cheese though.

--
See return address to reply by email

zxcvbob wrote:
> I'm going to use 1/2 ground chuck and 1/2 frozen ground turkey; I'll
> bake the meatballs in a 400 degree oven until their browned, and then
> bag them up and freeze 'em.
>
> What herbs and spices do *you* add when you make meatballs? I haven't
> quite decided what to use this time, and I didn't take good notes last
> time I made meatballs.
>
> Bob

Mine are all turkey and I use grated onion, grated green pepper, garlic
powder, onion powder, freshly ground black pepper, a bit of Italian
Seasoning (oregano, rosemary, thyme, basil), bread crumbs and a dash of
milk. I let it sit in the fridge overbight, or at least a couple hours
to meld. I also bake or broil at 400 until browned and add them to the
sauce later. They are goood!

-L.