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

"meatnub" > wrote in message
...
>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

Paul;

Have you ever heard of Google?

Try googling Italian Meatballs,and/or go to Costco and buy a big bag.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:

>
> > 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

Sorry, I can't respond directly to the OP because he has an @gmail address
but....


I don't use a precise recipe. It depends on what sort of meat and how I am
using. I start off by crumbling some slightly stale bread and soaking it in
milk. I like to use a mixture of beef with pork and possibly veal. or just
ground veal. I use some very finely chopped garlic, the finer the better, and
not too much, an egg, salt, pepper, a bit of oregano and some grated
Parmesan. I roll them into balls or use the balling tool (rolling is usually
easier. I like to do them in the oven.

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.

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.

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!

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.

I am not sure of the exact recipe but I bet Nancy could give it to
you. It has something to do with grape
jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!

"pamjd" > wrote

>I am not sure of the exact recipe but I bet Nancy could give it to
> you. It has something to do with grape
> jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!

(laugh) He'd probably love those. Don't forget the chili sauce!

nancy

"Dimitri" > wrote in message
>
> Try googling Italian Meatballs,and/or go to Costco and buy a big bag.
>

Pre-made meatballs? I do hope you are kidding. Please tell me you're
kidding.

meatnub > wrote:

> I also don't trust them getting
> fully cooked inside before they get burnt on the outside from the
> skillet as well.

Here is a recipe for Russian tefteli, my favourite - I've been eating
this kind of meatballs my whole life and consider them to be the best by
far. The meatballs are cooked in broth rather than fried.


Tefteli (meatballs)

500 g (about 17 oz) beef
250 g (about 8.8 oz) pork
30 g (about 1 oz) butter
Salt, pepper, garlic, onions to taste (say one onion, 4 cloves of
garlic)
250 g (about 8.8 oz) stale white bread, torn and soaked in water and
squeezed out
Beef stock, about 4 cups or a bit more, enough to cover meatballs

Put beef and pork through the grinder. Put the bread through the
grinder, too. Onions and garlic can be put through the grinder also, or
they can be very finely minced. Mix everything together very well. If
the mixture is too dense, add some (1/4 to 1/2 cup) very cold water and
mix well again. Form round, egg-sized or a bit larger, meatballs. Cook
in hot stock over medium heat not longer than 15 minutes. Serve with
mashed potatoes or anything you consider suitable. After cooking the
meatballs, the resulting liquid is very tasty and can be poured over
meatballs or potatoes or anything.

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.

I can give you a list of the ingredients I use, but not amounts since it
depends on how much ground beef/pork you have. I always bake them and I
don't flavor too strongly in favor of any one cuisine. That means I can
reheat them in spaghetti sauce, a sour cream bechemel sauce which my
family regards as "Swedish", sweet-and-sour sauce, teriyaki, or BBQ.

ground beef or a mixture of beef and pork
crumbs--good bread, saltines or Ritz, your choice
(Note: I have a friend who uses mashed potato as a binder/filler
and her meatballs are fantastic.
finely minced or grated onion
chopped parsley
garlic powder or finely minced garlic
black pepper (lots)
salt or seasoned salt
Italian seasoning or basil, oregano, marjoram
eggs, beaten
freshly grated Parmesan
your choice of herbs and spices including some ketchup, horseradish (not
too much or it will be all you'll taste!), chili sauce,
tamari or soy sauce
If you mix the spices and other flavorings with the eggs it will insure
a more even distribution.

Mix all ingredients thoroughly but lightly. The more gentle you are at
this point, the more tender your meatballs will be. Roll into balls
anywhere from marble to golf ball size. Place in a well-greased
oven-proof pan with a little space between each so they crisp but
don't steam. Bake at 350deg. about 30 minutes. Allow to cool before
chilling and packaging to freeze. If you use a vacuum sealer, let them
chill well to firm up or the sealer will squeeze the juice out of them.

gloria p

"pamjd" > wrote in message
...
>I am not sure of the exact recipe but I bet Nancy could give it to
> you. It has something to do with grape
> jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!
>
NOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!

Aunt Angie's Meatballs

Mix together 50% ground beef, 25% each of ground pork and veal

Let Italian bread get stale overnight. Then soak it in water. Squeeze out
the water and tear it up and mix in with the meat. Add an egg, salt,
pepper, oregano, garlic, good grated cheese.

After mixing, form into golf ball sized portions. Brown in a skillet, eat a
couple to make sure they are right, add the others to the sauce.

Edwin Pawlowski wrote:

> Aunt Angie's Meatballs
>
> Mix together 50% ground beef, 25% each of ground pork and veal
>
> Let Italian bread get stale overnight. Then soak it in water. Squeeze out
> the water and tear it up and mix in with the meat. Add an egg, salt,
> pepper, oregano, garlic, good grated cheese.
>
> After mixing, form into golf ball sized portions. Brown in a skillet, eat a
> couple to make sure they are right, add the others to the sauce.
>
>
Parsley! Where's the fresh minced parsley?? Otherwise sounds pretty good.
And for a special treat a raisin in the middle. Not a common step but a
much beloved part to the kids in my family.

Goomba added:

>> Aunt Angie's Meatballs
>>
>> Mix together 50% ground beef, 25% each of ground pork and veal
>>
>> Let Italian bread get stale overnight. Then soak it in water. Squeeze out
>> the water and tear it up and mix in with the meat. Add an egg, salt,
>> pepper, oregano, garlic, good grated cheese.
>>
>> After mixing, form into golf ball sized portions. Brown in a skillet,
>> eat a couple to make sure they are right, add the others to the sauce.
> Parsley! Where's the fresh minced parsley?? Otherwise sounds pretty good.
>
> And for a special treat a raisin in the middle. Not a common step but a
> much beloved part to the kids in my family.

I'd leave out the raisin but mix in some toasted pine nuts. Also maybe some
ground-up onion and carrot, and I'd soak the bread in milk rather than
water.

Bob

Looks like you got some really great recipes already and I know this
is slightly OT since one assumed we were talking red meat but...

Salmon also makes great "meat" or fish balls.

Get a can of salmon, make sure all the skin and bones are out
add one egg
minced onion (I use green onion as well as white)
crushed Ritz cracker crumbs
dill
a squeeze of fresh lemon juice
salt/pepper to taste.

make sure the mixture is formable into balls (not to crumbly and not
too wet). Mold into balls and either fry in olive oil or bake...less
time than ground beef or pork b/c tinned salmon is already cooked.

It's basically just like a fish cake only in ball form. It makes
great appetisers when made small with a dill or tartar sauce dip or
make larger and serve with pasta and a light lemon cream sauce.

MMMMM!

Nancy2 wrote:

>> These are perfect "meat squares" - don't roll around, don't
>> fall out of sub sandwiches, slice nicely ... what more could
>> you want? ;-)

> 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.

And I'll copy you very gladly
The part about the meatballs not rolling around or out of the bun is a
win-win solution to many dirty tablecloths, not to mention napkins, and
cutting them squadre takes sure less time than making them round one by one,
so I'll use your technique to achieve very small meatballs for pasta.
PS - I never had "spaghetti meatballs", LOL
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

In article
>,
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!

Gosh, there are tons of meatball recipes out on the Internet that're
available just by doing a google search. One thing I always do is add an
egg to each pound of ground beef and sprinkle in about half a cup of
bread crumbs and some dried oregano and ground pepper. Most people would
add some salt too, but not me because I am not much of a salt fan.

http://allrecipes.com/Recipe/Hearty-...ch/Detail.aspx

Tried and true (meatball styled).

Andy

On Jun 5, 12:45 pm, 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

Using your imagination you come up with mixing hot(or mild) italian
sausage(without casing of coarse)with ground beef, add stuff like
seasonings, parsley, bread crumbs, some A1 or other sauce condiment,
wurster, etc.

Google!?!?! What the heck is that????? :-P I was just curious if
anyone hear had special recipes that's all, not that I'm too lazy to
find my own.

It seems the general consensus on a lot of recipes is as follows:

- 1 pound of ground beef with half that amount (8oz) in ground pork -
or those 8oz split between ground pork & veal
- 2 eggs
- 1 to 1-1/2 cups breadcrumbs
- couple cloves of minced garlic
- dried parsley (what i have at home) - 2 tbsp ? (and would i crush it
between my fingers or does that matter?)
- onion - 1 cup?
- salt & black pepper - 1 tsp each? or a little less black pepper?

Nancy - I thought you were stating your square meatball recipe was
from BHG because I saw something about square meatballs or something
to that affect in there. Sorry for misinterperting your post! ;-)

On Jun 5, 5:31 pm, pamjd > wrote:
> I am not sure of the exact recipe but I bet Nancy could give it to
> you. It has something to do with grape
> jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Please, not this Nancy. I've never made those cocktail meatballs with
grape jelly!

N.

On Jun 6, 8:33 am, meatnub > wrote:
> Google!?!?! What the heck is that????? :-P I was just curious if
> anyone hear had special recipes that's all, not that I'm too lazy to
> find my own.
>
> It seems the general consensus on a lot of recipes is as follows:
>
> - 1 pound of ground beef with half that amount (8oz) in ground pork -
> or those 8oz split between ground pork & veal
> - 2 eggs
> - 1 to 1-1/2 cups breadcrumbs
> - couple cloves of minced garlic
> - dried parsley (what i have at home) - 2 tbsp ? (and would i crush it
> between my fingers or does that matter?)
> - onion - 1 cup?
> - salt & black pepper - 1 tsp each? or a little less black pepper?
>
> Nancy - I thought you were stating your square meatball recipe was
> from BHG because I saw something about square meatballs or something
> to that affect in there. Sorry for misinterperting your post! ;-)


No biggie ;-) I've posted about meat squares before, and fairly
recently, I think.

Your grasp of the basics of a good meatball is good - I'm with Bob, I
soak the bread in milk and use that instead of bread crumbs - it keeps
the meat squares moist. I use half and half ground pork and beef.
The last time I made them, they were the best ever. Salt & pepper
always is to taste - I use more pepper than most people. I throw in
some minced garlic - only use dried parsley, which is fine - use diced
onion, sauteed briefly first. If I have celery around, I'll use a
fine dice of that, too, and saute it along with the onion.

N.

On Thu, 5 Jun 2008 12:57:28 -0700 (PDT), Nancy2
> wrote:
>
>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.

this sounds intriguing, nancy, especially the sandwich angle.

your pal,
blake

On Thu, 5 Jun 2008 14:01:48 -0700 (PDT), Nancy2
> wrote:

>On Jun 5, 3:24 pm, meatnub > wrote:
>> On Jun 5, 3:57 pm, Nancy2 > wrote:
>>
>> > 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.

you're a square ball in a round hole, nancy.

your pal,
blake

"Edwin Pawlowski" > wrote in message
...
>
> "Dimitri" > wrote in message
>>
>> Try googling Italian Meatballs,and/or go to Costco and buy a big bag.
>>
>
> Pre-made meatballs? I do hope you are kidding. Please tell me you're
> kidding.

Edwin

I can not tell you a lie

Actually I am not and I must admit there are occasions where I have used
them. The Costco ones are not that bad - well they're not that good either
but in a time crunch they're acceptable.

--
Old Scoundrel

(AKA Dimitri)

Just a few random opinions: in a meatball sandwich, I *want*
the meatballs to be spherical. For meatballs with pasta,
I bake the meatballs beforehand and then add them to the sauce
close to the end. I also don't see much point of adding
breadcrumbs to the meatballs (they stay together fine without
it, and there is already a starch component in the finished
dish whether it be sandwich or pasta). Although, a possible
reason to add breadcrumbs is if you want to not lose any
food value from the draining-away hamburger grease. (Typically
I'd rather have it drain off, but it is wasted.)

Steve

On Jun 6, 11:49 am, blake murphy > wrote:
> On Thu, 5 Jun 2008 14:01:48 -0700 (PDT), Nancy2
>
>
>
> > wrote:
> >On Jun 5, 3:24 pm, meatnub > wrote:
> >> On Jun 5, 3:57 pm, Nancy2 > wrote:
>
> >> > 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.
>
> you're a square ball in a round hole, nancy.
>
> your pal,
> blake

I'm regret to say you're not the first one to notice that,
Blake ... ;-)

N.

On Jun 6, 2:05 pm, (Steve Pope) wrote:
> Just a few random opinions: in a meatball sandwich, I *want*
> the meatballs to be spherical. For meatballs with pasta,
> I bake the meatballs beforehand and then add them to the sauce
> close to the end. I also don't see much point of adding
> breadcrumbs to the meatballs (they stay together fine without
> it, and there is already a starch component in the finished
> dish whether it be sandwich or pasta). Although, a possible
> reason to add breadcrumbs is if you want to not lose any
> food value from the draining-away hamburger grease. (Typically
> I'd rather have it drain off, but it is wasted.)
>
> Steve

The soaked bread just helps with the sticking together - there isn't
enough of it that you even know it's in there.

As to round vs. square - YMMV, like always. I like the efficiency of
making square ones vs. hand rolling individual round ones, plus I like
the stability of squares. They are certainly much easier for the
grandkids to maneuver.

N.

On Fri, 6 Jun 2008 12:50:08 -0700 (PDT), Nancy2
> wrote:

>On Jun 6, 2:05 pm, (Steve Pope) wrote:
>> Just a few random opinions: in a meatball sandwich, I *want*
>> the meatballs to be spherical. For meatballs with pasta,
>> I bake the meatballs beforehand and then add them to the sauce
>> close to the end. I also don't see much point of adding
>> breadcrumbs to the meatballs (they stay together fine without
>> it, and there is already a starch component in the finished
>> dish whether it be sandwich or pasta). Although, a possible
>> reason to add breadcrumbs is if you want to not lose any
>> food value from the draining-away hamburger grease. (Typically
>> I'd rather have it drain off, but it is wasted.)
>>
>> Steve
>
>The soaked bread just helps with the sticking together - there isn't
>enough of it that you even know it's in there.
>
>As to round vs. square - YMMV, like always. I like the efficiency of
>making square ones vs. hand rolling individual round ones, plus I like
>the stability of squares. They are certainly much easier for the
>grandkids to maneuver.
>
>N.

Nancy,
If you have meat squares, how are the grandkids ever going to be able
to sing the "on top of spaghetti" song? ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 6/1
"There is no love more sincere than the love of food"
George Bernard Shaw

On Jun 6, 9:08*pm, wrote:
> On Fri, 6 Jun 2008 12:50:08 -0700 (PDT), Nancy2
>
>
>
>
>
> > wrote:
> >On Jun 6, 2:05 pm, (Steve Pope) wrote:
> >> Just a few random opinions: in a meatball sandwich, I *want*
> >> the meatballs to be spherical. * For meatballs with pasta,
> >> I bake the meatballs beforehand and then add them to the sauce
> >> close to the end. *I also don't see much point of adding
> >> breadcrumbs to the meatballs (they stay together fine without
> >> it, and there is already a starch component in the finished
> >> dish whether it be sandwich or pasta). *Although, a possible
> >> reason to add breadcrumbs is if you want to not lose any
> >> food value from the draining-away hamburger grease. *(Typically
> >> I'd rather have it drain off, but it is wasted.)
>
> >> Steve
>
> >The soaked bread just helps with the sticking together - there isn't
> >enough of it that you even know it's in there.
>
> >As to round vs. square - YMMV, like always. *I like the efficiency of
> >making square ones vs. hand rolling individual round ones, plus I like
> >the stability of squares. *They are certainly much easier for the
> >grandkids to maneuver.
>
> >N.
>
> Nancy,
> If you have meat squares, how are the grandkids ever going to be able
> to sing the "on top of spaghetti" song? ;-)
>
> koko


You know, that's a very good question, and a consequence I hadn't
thought of. Damn, there's a point against the squares. LOL.

N.

Nancy2 wrote:
> On Jun 6, 9:08 pm, wrote:
>> On Fri, 6 Jun 2008 12:50:08 -0700 (PDT), Nancy2
>>
>>
>>
>>
>>
>> > wrote:
>>> On Jun 6, 2:05 pm, (Steve Pope) wrote:
>>>> Just a few random opinions: in a meatball sandwich, I *want*
>>>> the meatballs to be spherical. For meatballs with pasta,
>>>> I bake the meatballs beforehand and then add them to the sauce
>>>> close to the end. I also don't see much point of adding
>>>> breadcrumbs to the meatballs (they stay together fine without
>>>> it, and there is already a starch component in the finished
>>>> dish whether it be sandwich or pasta). Although, a possible
>>>> reason to add breadcrumbs is if you want to not lose any
>>>> food value from the draining-away hamburger grease. (Typically
>>>> I'd rather have it drain off, but it is wasted.)
>>>> Steve
>>> The soaked bread just helps with the sticking together - there isn't
>>> enough of it that you even know it's in there.
>>> As to round vs. square - YMMV, like always. I like the efficiency of
>>> making square ones vs. hand rolling individual round ones, plus I like
>>> the stability of squares. They are certainly much easier for the
>>> grandkids to maneuver.
>>> N.
>> Nancy,
>> If you have meat squares, how are the grandkids ever going to be able
>> to sing the "on top of spaghetti" song? ;-)
>>
>> koko
>
>
> You know, that's a very good question, and a consequence I hadn't
> thought of. Damn, there's a point against the squares. LOL.

The cubical ones have the advantage of greater surface area to volume
ratio, and are easier to brown. They're harder to make though.

Very lean ground beef, a small amount of crushed fat free crackers, some
olive oil. Panfry in a little peanut oil.

Simmer in a sauce of tomato paste, water and bay leaf.

Serve over vermicelli or capellini. I also like mushrooms sauteed in
butter, and black olives added. I wish there was time to make that for
dinner tonight.
>
> N.

--Bryan

On Jun 9, 3:52*pm, BoboBonobo > wrote:
> Nancy2 wrote:
> > On Jun 6, 9:08 pm, wrote:
> >> On Fri, 6 Jun 2008 12:50:08 -0700 (PDT), Nancy2
>
> >> > wrote:
> >>> On Jun 6, 2:05 pm, (Steve Pope) wrote:
> >>>> Just a few random opinions: in a meatball sandwich, I *want*
> >>>> the meatballs to be spherical. * For meatballs with pasta,
> >>>> I bake the meatballs beforehand and then add them to the sauce
> >>>> close to the end. *I also don't see much point of adding
> >>>> breadcrumbs to the meatballs (they stay together fine without
> >>>> it, and there is already a starch component in the finished
> >>>> dish whether it be sandwich or pasta). *Although, a possible
> >>>> reason to add breadcrumbs is if you want to not lose any
> >>>> food value from the draining-away hamburger grease. *(Typically
> >>>> I'd rather have it drain off, but it is wasted.)
> >>>> Steve
> >>> The soaked bread just helps with the sticking together - there isn't
> >>> enough of it that you even know it's in there.
> >>> As to round vs. square - YMMV, like always. *I like the efficiency of
> >>> making square ones vs. hand rolling individual round ones, plus I like
> >>> the stability of squares. *They are certainly much easier for the
> >>> grandkids to maneuver.
> >>> N.
> >> Nancy,
> >> If you have meat squares, how are the grandkids ever going to be able
> >> to sing the "on top of spaghetti" song? ;-)
>
> >> koko
>
> > You know, that's a very good question, and a consequence I hadn't
> > thought of. *Damn, there's a point against the squares. *LOL.
>
> The cubical ones have the advantage of greater surface area to volume
> ratio, and are easier to brown. *They're harder to make though.
>
> Very lean ground beef, a small amount of crushed fat free crackers, some
> olive oil. *Panfry in a little peanut oil.
>
> Simmer in a sauce of tomato paste, water and bay leaf.
>

Huh? Harder to make? Surely, you jest.

You pack the meatsquare mixture into a sprayed-with-non-stickum-spray
loaf pan the correct size according to how much mix you have - press
it down firmly - dump it out on a piece of parchment, wax paper, or
foil, and cut it up into squares like you cut cookie bars. Much, much
faster than rolling meatballs one at a time. I would never use olive
oil in the mix, preferring a fattier mixture of ground meat - if you
use half and half 85% beef and ground pork, you have plenty of flavor
and it won't be too lean.

In addition, either balls or squares can be put on a broiler pan and
baked in the oven at 450 deg. for about 20-25 minutes, and you don't
have to baby them along in a frypan on top the stove. They still get
nice, crispy outsides, and they finish cooking when you put them in
the sauce.

Take it easy, Bobo - it isn't as hard as you're making it.

N.

Nancy2 wrote:>
> Huh? Harder to make? Surely, you jest.
>
> You pack the meatsquare mixture into a sprayed-with-non-stickum-spray
> loaf pan the correct size according to how much mix you have - press
> it down firmly - dump it out on a piece of parchment, wax paper, or
> foil, and cut it up into squares like you cut cookie bars. Much, much
> faster than rolling meatballs one at a time. I would never use olive
> oil in the mix, preferring a fattier mixture of ground meat - if you
> use half and half 85% beef and ground pork, you have plenty of flavor
> and it won't be too lean.
>
> In addition, either balls or squares can be put on a broiler pan and
> baked in the oven at 450 deg. for about 20-25 minutes, and you don't
> have to baby them along in a frypan on top the stove. They still get
> nice, crispy outsides, and they finish cooking when you put them in
> the sauce.
>
> Take it easy, Bobo - it isn't as hard as you're making it.
>
> N.

Hey! I LIKE that! Thanks, Nancy.

--
Jean B.