Frannie No Name wrote:
>
> 2 pounds ground beef
> 1 cup fresh bread crumbs
> 1/2 cup finely grated Parmesa
> 1 heaping tablespoon chopped fresh parsley
> 1 teaspoon salt
> 1/2 teaspoon black peppe
> 2 cloves garlic, minced
> 2 eggs
> 3 tablespoons olive oil.

> 1. In a large bowl, mix all ingredients except olive oil by hand, using
> a light touch. Take a portion of meat in hand, and roll between palms to
> form a ball that is firmly packed but not compressed. Repeat, making
> each meatball about 2 inches in diameter.

> 2. In a large, heavy pot heat olive oil over medium-high heat. When it
> shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms
> before turning, or meatballs will break apart. Continue cooking until
> browned all over. Remove meatballs to a plate as each batch is finished.
> Let meatballs cool slightly; cover and refrigerate until needed.
> Yield: About 16 meatballs.

If you wanted to bake the meatballs in the oven, how would you change
the directions in step 2?

On Sun, 14 Sep 2008 16:48:11 -0500, Cuthbert Thistlethwaite
> wrote:

>
>Frannie No Name wrote:
>>
>> 2 pounds ground beef
>> 1 cup fresh bread crumbs
>> 1/2 cup finely grated Parmesa
>> 1 heaping tablespoon chopped fresh parsley
>> 1 teaspoon salt
>> 1/2 teaspoon black peppe
>> 2 cloves garlic, minced
>> 2 eggs
>> 3 tablespoons olive oil.
>
>> 1. In a large bowl, mix all ingredients except olive oil by hand, using
>> a light touch. Take a portion of meat in hand, and roll between palms to
>> form a ball that is firmly packed but not compressed. Repeat, making
>> each meatball about 2 inches in diameter.
>
>> 2. In a large, heavy pot heat olive oil over medium-high heat. When it
>> shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms
>> before turning, or meatballs will break apart. Continue cooking until
>> browned all over. Remove meatballs to a plate as each batch is finished.
>> Let meatballs cool slightly; cover and refrigerate until needed.
>> Yield: About 16 meatballs.
>
>If you wanted to bake the meatballs in the oven, how would you change
>the directions in step 2?

You can't figure it out all by yourself?


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

Mae West

In article >,
Cuthbert Thistlethwaite > wrote:

> Frannie No Name wrote:

> > 2. In a large, heavy pot heat olive oil over medium-high heat. When it
> > shimmers, add meatballs in batches.

> If you wanted to bake the meatballs in the oven, how would you change
> the directions in step 2?

Place on a shallow baking sheet (like a jelly roll pan -- something with
sides) and bake in a preheated 425 degree oven for 15-20 minutes.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

> You can't figure it out all by yourself?

It's much smarter to ask than to guess, especially here where people
know what they're doing.

I might have ruined a couple batches of innocent meat balls!

> Place on a shallow baking sheet (like a jelly roll pan -- something with
> sides) and bake in a preheated 425 degree oven for 15-20 minutes.


Thanks, I'll try this in a week or two.

On Sun, 14 Sep 2008 18:35:22 -0500, Cuthbert Thistlethwaite
> wrote:

>It's much smarter to ask than to guess, especially here where people
>know what they're doing.

If you find one....please point them out. Everyone appears to be a
self appointed blowhard.

In article >,
Cuthbert Thistlethwaite > wrote:

>
> > You can't figure it out all by yourself?
>
> It's much smarter to ask than to guess, especially here where people
> know what they're doing.
>
> I might have ruined a couple batches of innocent meat balls!

Good answer. :-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Sep 14, 4:48*pm, Cuthbert Thistlethwaite >
wrote:
> Frannie No Name wrote:
>
> > 2 pounds ground beef
> > 1 cup fresh bread crumbs
> > 1/2 cup finely grated Parmesa
> > 1 heaping tablespoon chopped fresh parsley
> > 1 teaspoon *salt
> > 1/2 teaspoon black peppe
> > 2 cloves garlic, minced
> > 2 eggs
> > 3 tablespoons olive oil.
> > 1. In a large bowl, mix all ingredients except olive oil by hand, using
> > a light touch. Take a portion of meat in hand, and roll between palms to
> > form a ball that is firmly packed but not compressed. Repeat, making
> > each meatball about 2 inches in diameter.
> > 2. In a large, heavy pot heat olive oil over medium-high heat. When it
> > shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms
> > before turning, or meatballs will break apart. Continue cooking until
> > browned all over. Remove meatballs to a plate as each batch is finished..
> > Let meatballs cool slightly; cover and refrigerate until needed.
> > Yield: About 16 meatballs.
>
> If you wanted to bake the meatballs in the oven, how would you change
> the directions in step 2?- Hide quoted text -
>
> - Show quoted text -

I put mine on a non-stick oven broiler rack (the one that came with
the stove) - 425 for about 20-25 minutes. You don't need to turn
them, they brown all over by themselves. Be sure and grease the pan
well before baking, if you aren't using nonstick.

N.