Ok, so, my daughter and I were watching Throw Down with Bobby Flay yesterday and he
goes to Long Island where this guy's making meatballs that everyone is raving about.
After that, she and I both had a hankering for some meatballs that we didn't have to
look at through a television screen. I noticed that everyone really seemed to like
the texture of the meatballs that the guy was making. He added 4 eggs. Double what I
usually add. Hmmm. Maybe there's something to this.

Here's what I used:
3/4 lb ground beef (sirloin that my dad ground)
1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
4 eggs
1/2 onion, grated
a couple handfuls of parmesano reggiano and pecorino romano (combined)
1/2 handful parsley
1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff, San
Marzano tomatoes, onion, garlic, basil)

Very lightly tossed it all together, and used a cookie scoop to make the balls. Baked
about 10 min @ 425*f, then added to the sauce, where they simmered for 15-20 minutes
while the pasta cooked.

Tossed about a cup of the sauce with the pasta in a dish with some more of the
cheeses (a small handful) used in the meatballs, then topped with the meatballs and
more sauce, and a sprinkling of parsley and more cheese.

The result: The meatballs were delicious!! Flavorful and tender, not dense or hard at
all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.

kimberly

"Nexis" > wrote in message
...
> Ok, so, my daughter and I were watching Throw Down with Bobby Flay
> yesterday and he goes to Long Island where this guy's making meatballs
> that everyone is raving about. After that, she and I both had a hankering
> for some meatballs that we didn't have to look at through a television
> screen. I noticed that everyone really seemed to like the texture of the
> meatballs that the guy was making. He added 4 eggs. Double what I usually
> add. Hmmm. Maybe there's something to this.
>
> Here's what I used:
> 3/4 lb ground beef (sirloin that my dad ground)
> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt &
> pepper)
> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
> 4 eggs
> 1/2 onion, grated
> a couple handfuls of parmesano reggiano and pecorino romano (combined)
> 1/2 handful parsley
> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple
> stuff, San Marzano tomatoes, onion, garlic, basil)
>
> Very lightly tossed it all together, and used a cookie scoop to make the
> balls. Baked about 10 min @ 425*f, then added to the sauce, where they
> simmered for 15-20 minutes while the pasta cooked.
>
> Tossed about a cup of the sauce with the pasta in a dish with some more of
> the cheeses (a small handful) used in the meatballs, then topped with the
> meatballs and more sauce, and a sprinkling of parsley and more cheese.
>
> The result: The meatballs were delicious!! Flavorful and tender, not dense
> or hard at all. I've changed my ways. No cracker crumbs, or dry bread
> crumbs, and more eggs.

My meatballs tend to be on the dense side, so I've saved this recipe to try
next time! Thanks, Kimberly!

Mary

On Feb 3, 10:22*pm, "Nexis" > wrote:
> Ok, so, my daughter and I were watching Throw Down with Bobby Flay yesterday and he
> goes to Long Island where this guy's making meatballs that everyone is raving about.
> After that, she and I both had a hankering for some meatballs that we didn't have to
> look at through a television screen. I noticed that everyone really seemed to like
> the texture of the meatballs that the guy was making. He added 4 eggs. Double what I
> usually add. Hmmm. Maybe there's something to this.
>
> Here's what I used:
> 3/4 lb ground beef (sirloin that my dad ground)
> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
> 4 eggs
> 1/2 onion, grated
> a couple handfuls of parmesano reggiano and pecorino romano (combined)
> 1/2 handful parsley
> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff, San
> Marzano tomatoes, onion, garlic, basil)
>
> Very lightly tossed it all together, and used a cookie scoop to make the balls. Baked
> about 10 min @ 425*f, then added to the sauce, where they simmered for 15-20 minutes
> while the pasta cooked.
>
> Tossed about a cup of the sauce with the pasta in a dish with some more of the
> cheeses (a small handful) used in the meatballs, then topped with the meatballs and
> more sauce, and a sprinkling of parsley and more cheese.
>
> The result: The meatballs were delicious!! Flavorful and tender, not dense or hard at
> all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.
>
> kimberly

...sounds like ground meat souffle balls - lots of eggs for 1 lb. of
meat. Still, if you liked them, that's what counts.

N.

On Feb 3, 11:22�pm, "Nexis" > wrote:
> Ok, so, my daughter and I were watching Throw Down with Bobby Flay yesterday and he
> goes to Long Island where this guy's making meatballs that everyone is raving about.
> After that, she and I both had a hankering for some meatballs that we didn't have to
> look at through a television screen. I noticed that everyone really seemed to like
> the texture of the meatballs that the guy was making. He added 4 eggs. Double what I
> usually add. Hmmm. Maybe there's something to this.
>
> Here's what I used:
> 3/4 lb ground beef (sirloin that my dad ground)
> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
> 4 eggs
> 1/2 onion, grated
> a couple handfuls of parmesano reggiano and pecorino romano (combined)
> 1/2 handful parsley
> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff, San
> Marzano tomatoes, onion, garlic, basil)
>
> Very lightly tossed it all together, and used a cookie scoop to make the balls. Baked
> about 10 min @ 425*f, then added to the sauce, where they simmered for 15-20 minutes
> while the pasta cooked.
>
> Tossed about a cup of the sauce with the pasta in a dish with some more of the
> cheeses (a small handful) used in the meatballs, then topped with the meatballs and
> more sauce, and a sprinkling of parsley and more cheese.
>
> The result: The meatballs were delicious!! Flavorful and tender, not dense or hard at
> all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.
>
> kimberly

With the high ratio of all the other ingredients to meat I'd call it
pudding/custard balls. LOL Would probably make a great filling for
ravioli.

>"Sheldon" > wrote in message
...
>On Feb 3, 11:22�pm, "Nexis" > wrote:
>> Ok, so, my daughter and I were watching Throw Down with Bobby Flay yesterday and
>> he
>> goes to Long Island where this guy's making meatballs that everyone is raving
>> about.
>> After that, she and I both had a hankering for some meatballs that we didn't have
>> to
>> look at through a television screen. I noticed that everyone really seemed to like
>> the texture of the meatballs that the guy was making. He added 4 eggs. Double what
>> I
>> usually add. Hmmm. Maybe there's something to this.
>>
>> Here's what I used:
>> 3/4 lb ground beef (sirloin that my dad ground)
>> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
>> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
>> 4 eggs
>> 1/2 onion, grated
>> a couple handfuls of parmesano reggiano and pecorino romano (combined)
>> 1/2 handful parsley
>> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff,
>> San
>> Marzano tomatoes, onion, garlic, basil)
>>
>> Very lightly tossed it all together, and used a cookie scoop to make the balls.
>> Baked
>> about 10 min @ 425*f, then added to the sauce, where they simmered for 15-20
>> minutes
>> while the pasta cooked.
>>
>> Tossed about a cup of the sauce with the pasta in a dish with some more of the
>> cheeses (a small handful) used in the meatballs, then topped with the meatballs
>> and
>> more sauce, and a sprinkling of parsley and more cheese.
>>
>> The result: The meatballs were delicious!! Flavorful and tender, not dense or hard
>> at
>> all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.
>>
>> kimberly

>With the high ratio of all the other ingredients to meat I'd call it
>pudding/custard balls. LOL Would probably make a great filling for
>ravioli.

Oh Sheldon!! What a fantastic idea! :-) I will be trying this in ravioli next
week...and I'll let you know how it goes :-)
The texture was still very meaty, but finer than usual. Nothing pudding/custard like
about it, and it was soufflé like as another poster theorized. Just tender, juicy,
and delicious.

kimberly

"Goomba38" > wrote in message
news
> Nancy2 wrote:
>
>>> Here's what I used:
>>> 3/4 lb ground beef (sirloin that my dad ground)
>>> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
>>> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
>>> 4 eggs
>>> 1/2 onion, grated
>>> a couple handfuls of parmesano reggiano and pecorino romano (combined)
>>> 1/2 handful parsley
>>> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff,
>>> San
>>> Marzano tomatoes, onion, garlic, basil)
>
>>> The result: The meatballs were delicious!! Flavorful and tender, not dense or
>>> hard at
>>> all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.
>>> kimberly
>>
>> ...sounds like ground meat souffle balls - lots of eggs for 1 lb. of
>> meat. Still, if you liked them, that's what counts.
>>
>> N.
>
> I saw that Throwdown episode. The Non-BobbyFlay guy made some huge honkin'
> meatballs, IMO. I like mine a bit smaller and love a raisin in the middle.
> Also the above recipes seems in need of a little seasoning like some oregano or
> something? I personally would decrease the onion and add garlic. With all those
> eggs in just a pound of meat as well as some sauce, I can't imagine how well they'd
> roll and brown up? I always brown mine in a pan stove top but am not against
> trying to bake them.

I think you may be thinking of the lasagna guy who makes meatballs too? In any case,
the meatballs from this episode were larger than I usually make, but not huge by any
means. The lasagna guy made HUGE meatballs though.

He added garlic too, but I was out, so I didn't. The onion was a small yellow. The
eggs were regular large eggs (which is to say with today's eggs, they were basically
the medium eggs from 10 years ago!) and it's only 2 ounces of sauce. The mixture is
moist, but not sloppy. The crumbs and the cheeses absorb alot.
They brown up beautifully. I brown mine sometimes too, but I was also making a couple
other things for other nights, and had no spare burners! lol

kimberly

"Nancy2" > wrote in message
...
On Feb 3, 10:22 pm, "Nexis" > wrote:
> Ok, so, my daughter and I were watching Throw Down with Bobby Flay yesterday and he
> goes to Long Island where this guy's making meatballs that everyone is raving
> about.
> After that, she and I both had a hankering for some meatballs that we didn't have
> to
> look at through a television screen. I noticed that everyone really seemed to like
> the texture of the meatballs that the guy was making. He added 4 eggs. Double what
> I
> usually add. Hmmm. Maybe there's something to this.
>
> Here's what I used:
> 3/4 lb ground beef (sirloin that my dad ground)
> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
> 4 eggs
> 1/2 onion, grated
> a couple handfuls of parmesano reggiano and pecorino romano (combined)
> 1/2 handful parsley
> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff,
> San
> Marzano tomatoes, onion, garlic, basil)
>
> Very lightly tossed it all together, and used a cookie scoop to make the balls.
> Baked
> about 10 min @ 425*f, then added to the sauce, where they simmered for 15-20
> minutes
> while the pasta cooked.
>
> Tossed about a cup of the sauce with the pasta in a dish with some more of the
> cheeses (a small handful) used in the meatballs, then topped with the meatballs and
> more sauce, and a sprinkling of parsley and more cheese.
>
> The result: The meatballs were delicious!! Flavorful and tender, not dense or hard
> at
> all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.
>
> kimberly

....sounds like ground meat souffle balls - lots of eggs for 1 lb. of
meat. Still, if you liked them, that's what counts.

N.

They were finer textured than usual, not dense at all, but no where near light like a
soufflé.

kimberly

"Nexis" wrote:
> >"Sheldon" wrote:
> >> "Nexis" wrote:
> >>
> >> Here's what I used:
> >> 3/4 lb ground beef (sirloin that my dad ground)
> >> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
> >> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
> >> 4 eggs
> >> 1/2 onion, grated
> >> a couple handfuls of parmesano reggiano and pecorino romano (combined)
> >> 1/2 handful parsley
> >> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff,
> >> San
> >> Marzano tomatoes, onion, garlic, basil)
> >
> >With the high ratio of all the other ingredients to meat I'd call it
> >pudding/custard balls. LOL �Would probably make a great filling for
> >ravioli.
>
> Oh Sheldon!! What a fantastic idea! :-)
>
> I will be trying this in ravioli next week...and I'll let you know
> how it goes :-)
> The texture was still very meaty, but finer than usual. Nothing
> pudding/custard like about it, and it was souffl� like as another
> poster theorized.
>
> Just tender, juicy, and delicious.

Oh, Kimberly... I love it when you talk nubile.

SHELDON

Nexis wrote:
>
> "Goomba38" > wrote in message
> news

>>


>>
>> I saw that Throwdown episode. The Non-BobbyFlay guy made some huge
>> honkin' meatballs, IMO. I like mine a bit smaller and love a raisin in
>> the middle.
>> Also the above recipes seems in need of a little seasoning like some
>> oregano or something? I personally would decrease the onion and add
>> garlic. With all those eggs in just a pound of meat as well as some
>> sauce, I can't imagine how well they'd roll and brown up? I always
>> brown mine in a pan stove top but am not against trying to bake them.
>
> I think you may be thinking of the lasagna guy who makes meatballs too?
> In any case, the meatballs from this episode were larger than I usually
> make, but not huge by any means. The lasagna guy made HUGE meatballs
> though.
>
> He added garlic too, but I was out, so I didn't. The onion was a small
> yellow. The eggs were regular large eggs (which is to say with today's
> eggs, they were basically the medium eggs from 10 years ago!) and it's
> only 2 ounces of sauce. The mixture is moist, but not sloppy. The crumbs
> and the cheeses absorb alot.
> They brown up beautifully. I brown mine sometimes too, but I was also
> making a couple other things for other nights, and had no spare burners!
> lol
>
> kimberly

There were two throwdowns shown back to back this weekend. One was
lasagna and one was meatballs. The lasagna guy also made meatballs
which he put in his lasagna. Lasagna guy was in Vermont and meatball guy
was in NY if I recall correctly. Totally made me want meatballs and
lasagna....


Tracy

Tracy wrote:
>
> There were two throwdowns shown back to back this weekend. �One was
> lasagna and one was meatballs. �The lasagna guy also made meatballs
> which he put in his lasagna. Lasagna guy was in Vermont and meatball guy
> was in NY if I recall correctly. �
>
> Totally made me want meatballs and lasagna....

I woulda had you craving sausage. hehe

Sheldon wrote:
> Tracy wrote:
>> There were two throwdowns shown back to back this weekend. �One was
>> lasagna and one was meatballs. �The lasagna guy also made meatballs
>> which he put in his lasagna. Lasagna guy was in Vermont and meatball guy
>> was in NY if I recall correctly. �
>>
>> Totally made me want meatballs and lasagna....
>
> I woulda had you craving sausage. hehe
>


Well, to be completely honest, I did want sausage too!

;-)

Tracy

Tracy wrote:
> Sheldon wrote:
> > Tracy wrote:
> >> There were two throwdowns shown back to back this
> >> weekend. One was lasagna and one was meatballs.
> >> The lasagna guy also made meatballs which he put in his
> >> lasagna. Lasagna guy was in Vermont and meatball guy
> >> was in NY if I recall correctly.
>
> >> Totally made me want meatballs and lasagna....
>
> > I woulda had you craving sausage. hehe
>
> Well, to be completely honest, I did want sausage too! ;-)

Tracy, you're my kinda girl... I'd let you help grind my pork.

SHELDON

"Goomba38" > wrote in message
. ..
> Nexis wrote:
>
>> ...sounds like ground meat souffle balls - lots of eggs for 1 lb. of
>> meat. Still, if you liked them, that's what counts.
>>
>> N.
>>
>> They were finer textured than usual, not dense at all, but no where near light
>> like a soufflé.
>>
>> kimberly
>
> Did they maintain their formed ball shape when cooked or did they break up as
> cooked in the sauce?

They didn't break apart at all, except when I cut them with a fork to sample.
Repeatedly.

;-)

kimberly

On Fri, 05 Sep 2008 03:32:34 -0400, Goomba38 >
wrote:

Check your calendar.


Sincerely,
Rip Van Winkle


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Nancy2 wrote:

>> Here's what I used:
>> 3/4 lb ground beef (sirloin that my dad ground)
>> 1/4 lb pork sausage (no seasonings, just pork, and a tad bit of salt & pepper)
>> crumbs from 1/2 loaf french bread (fresh, not stale, toasted, etc)
>> 4 eggs
>> 1/2 onion, grated
>> a couple handfuls of parmesano reggiano and pecorino romano (combined)
>> 1/2 handful parsley
>> 1/4 cup sauce (from the sauce I was making to put the meatballs in- simple stuff, San
>> Marzano tomatoes, onion, garlic, basil)

>> The result: The meatballs were delicious!! Flavorful and tender, not dense or hard at
>> all. I've changed my ways. No cracker crumbs, or dry bread crumbs, and more eggs.
>> kimberly
>
> ...sounds like ground meat souffle balls - lots of eggs for 1 lb. of
> meat. Still, if you liked them, that's what counts.
>
> N.

I saw that Throwdown episode. The Non-BobbyFlay guy made some huge
honkin' meatballs, IMO. I like mine a bit smaller and love a raisin in
the middle.
Also the above recipes seems in need of a little seasoning like some
oregano or something? I personally would decrease the onion and add
garlic. With all those eggs in just a pound of meat as well as some
sauce, I can't imagine how well they'd roll and brown up? I always brown
mine in a pan stove top but am not against trying to bake them.

Nexis wrote:

> ...sounds like ground meat souffle balls - lots of eggs for 1 lb. of
> meat. Still, if you liked them, that's what counts.
>
> N.
>
> They were finer textured than usual, not dense at all, but no where near
> light like a soufflé.
>
> kimberly

Did they maintain their formed ball shape when cooked or did they break
up as cooked in the sauce?