Right now I am making spaghetti rustica. I am browning ground beef,
pork, and proscuitto (sp). My question is, what should I put in the
meatballs? I have about a pound of ground beef. I am contemplating
putting in some bread, salt, pepper, oregano, and parsley. Sheldon
thinks I make fine cowballs or whatever he called them, but what should
I add to make good *meat*balls?

Sorry if I don't make sense but ten beers will do that to you :-)

--
John Gaughan
http://www.johngaughan.net/

John Gaughan wrote:
>
> Right now I am making spaghetti rustica. I am browning ground beef,
> pork, and proscuitto (sp). My question is, what should I put in the
> meatballs? I have about a pound of ground beef. I am contemplating
> putting in some bread, salt, pepper, oregano, and parsley. Sheldon
> thinks I make fine cowballs or whatever he called them, but what should
> I add to make good *meat*balls?
>
> Sorry if I don't make sense but ten beers will do that to you :-)

Well, I don't want you driving to the store, but ground pork and veal.

nancy

On Sat, 04 Oct 2003 19:31:36 -0500, John Gaughan
> wrote:

>Right now I am making spaghetti rustica. I am browning ground beef,
>pork, and proscuitto (sp). My question is, what should I put in the
>meatballs? I have about a pound of ground beef. I am contemplating
>putting in some bread, salt, pepper, oregano, and parsley. Sheldon
>thinks I make fine cowballs or whatever he called them, but what should
>I add to make good *meat*balls?
>
>Sorry if I don't make sense but ten beers will do that to you :-)

put some breadcrums, club soda or cream, salt & pepper, parsley, an
egg and a touch of garlic in and you´ll be fine...


/Erika

The first ten years of your life you try to be just like your parents.
Then for then years you try to be as little as your parents as possible.
Then you gradually change in to them.

John Gaughan wrote:

> Right now I am making spaghetti rustica. I am browning ground beef,
> pork, and proscuitto (sp). My question is, what should I put in the
> meatballs? I have about a pound of ground beef. I am contemplating
> putting in some bread, salt, pepper, oregano, and parsley. Sheldon
> thinks I make fine cowballs or whatever he called them, but what should
> I add to make good *meat*balls?

When I make meatballs, I use an egg, salt, pepper, a bit of very finely
minced garlic, finely chopped parsley, and bread crumbs that have been
dampened with a bit of milk. and some freshly grated Parmesan.

John Gaughan wrote:

> Right now I am making spaghetti rustica. I am browning ground beef,
> pork, and proscuitto (sp). My question is, what should I put in the
> meatballs? I have about a pound of ground beef. I am contemplating
> putting in some bread, salt, pepper, oregano, and parsley. Sheldon
> thinks I make fine cowballs or whatever he called them, but what should
> I add to make good *meat*balls?
>
> Sorry if I don't make sense but ten beers will do that to you :-)
>
> --
> John Gaughan
> http://www.johngaughan.net/
>

My dad had a renowned recipe he got while in the Navy, on leave in Italy,
from an old Italian lady. It took a full day to prepare. His MEAT balls
were HUGE. You only needed one. I remember that he used onions (among other
things) in them. People raved about his spaghetti and meat balls, and would
always beg for the recipe (which he never gave out).

So, in my opinion, meat balls just aren't right without onions in them.

Gary




-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

Erika wrote:

> On Sat, 04 Oct 2003 19:31:36 -0500, John Gaughan
> > wrote:
>
> >Right now I am making spaghetti rustica. I am browning ground beef,
> >pork, and proscuitto (sp). My question is, what should I put in the
> >meatballs? I have about a pound of ground beef. I am contemplating
> >putting in some bread, salt, pepper, oregano, and parsley. Sheldon
> >thinks I make fine cowballs or whatever he called them, but what should
> >I add to make good *meat*balls?
> >
> >Sorry if I don't make sense but ten beers will do that to you :-)
>
> put some breadcrums, club soda or cream, salt & pepper, parsley, an
> egg and a touch of garlic in and you´ll be fine...
>
> /Erika
>
> The first ten years of your life you try to be just like your parents.
> Then for then years you try to be as little as your parents as possible.
> Then you gradually change in to them.

Cracker crumbs make them firmer than bread crumbs; bread crumbs get more
"mushy".

Gary




-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

On Sat, 04 Oct 2003 20:43:01 -0400, Nancy Young
> wrote:

>John Gaughan wrote:
>>
>> Right now I am making spaghetti rustica. I am browning ground beef,
>> pork, and proscuitto (sp). My question is, what should I put in the
>> meatballs? I have about a pound of ground beef. I am contemplating
>> putting in some bread, salt, pepper, oregano, and parsley. Sheldon
>> thinks I make fine cowballs or whatever he called them, but what should
>> I add to make good *meat*balls?
>>
>> Sorry if I don't make sense but ten beers will do that to you :-)
>
>Well, I don't want you driving to the store, but ground pork and veal.

Don't forget the cheap grape jelly

Gar

I make good meatballs. I have made them the same for years and my
Italian daughter-in-law thinks they are fabulous! She took the recipe
home to her mother in Italy -- I was very flattered. I have been
solicited for the recipe so many times by dinner guests ... I've lost
count.

Here goes:

To 500 gr. or about 1 and a quarter lbs of ground beef add about
200-250g pure pork sausage meat. Mix together thoroughly. Then add a
finely minced large onion, 2 tablespoons finely chopped parsley,
one-third cup of dried breadcrumbs (not fresh!) 2 tablespoons grated
parmesan cheese, salt, pepper and 2 tsp sugar, and 1 large egg.

Mix all together thoroughly. You can fry off the resulting balls in
any size you like. I use extra virgin olive oil to cook them.

The same mixture can be used for a meatloaf but in this case, you
should prepare a sauce of tomato sauce, brown sugar and water and pour
half over halfway through the cooking, and the rest with 10 minutes to
go. I don't have this recipe at my fingertips right now, but happy
to oblige anyone asking.


TigsNona

<Gar> ha scritto

> >> pork, and proscuitto (sp).

Though the original post is no more online for me, I can answer
this poster:

Prosciutto. Pron: like it was "proshutto".
The "O"'s shoulb be pronounced as in "Boston",
and the "U" like the "O" in "do".

And spell that double "T" ! ;O)

Vilco