I ___ my meatballs.

Pan cook
Oven bake

Andy
--
Oven bake

On Aug 16, 12:49*pm, Andy > wrote:
> I ___ my meatballs.
>
> Pan cook
> Oven bake
>
> Andy
> --
> Oven bake

I love my meatballs, made with sausage & ground turkey, & floured then
pan fried til browned, then into the sauce. Everyone loves em. Dh & I
can put away a bunch of them, half of them by sneaking by the pot with
a fork over the course of an afternoon. Don't know where the flouring
came from, but I've been doing it for years.

"Andy" > wrote in message ...
>I ___ my meatballs.
>
> Pan cook
> Oven bake
>
> Andy
> --
> Oven bake

Fry first then braise in sauce.

Dimitri

In article >, Andy > wrote:

> I ___ my meatballs.
>
> Pan cook
> Oven bake

I broil mine. Gives a pan sear flavor, grease drops below the grate
into the broiler pan.

jt

On Aug 16, 9:49*am, Andy > wrote:
> I ___ my meatballs.
>
> Pan cook
> Oven bake
>
Those aren't the only choices. You might also simmer them in soup
stock, like albondigas, or simmer them in tomato sauce with or without
browning first, or steam them for dim sum. -aem

aem said...

> On Aug 16, 9:49*am, Andy > wrote:
>> I ___ my meatballs.
>>
>> Pan cook
>> Oven bake
>>
> Those aren't the only choices. You might also simmer them in soup
> stock, like albondigas, or simmer them in tomato sauce with or without
> browning first, or steam them for dim sum. -aem


aem,

OK, so, for you, more often than not...???

Andy

On Sun, 16 Aug 2009 11:49:50 -0500, Andy wrote:

> I ___ my meatballs.
>
> Pan cook
> Oven bake

I would have thought you, Andy, would have rolled them into balls,
steamed them, chopped them, then finally put them in the food
processor.

-sw

On Aug 16, 10:46*am, Andy > wrote:
> aem said...
>
> > On Aug 16, 9:49*am, Andy > wrote:
> >> I ___ my meatballs.
>
> >> Pan cook
> >> Oven bake
>
> > Those aren't the only choices. *You might also simmer them in soup
> > stock, like albondigas, or simmer them in tomato sauce with or without
> > browning first, or steam them for dim sum. * *-aem
>
> aem,
>
> OK, so, for you, more often than not...???
>
We don't often have meatballs. The last time was albondigas, so
simmered in soup stock. The time before that was Lion's Head, so
(carefully) browned in wok first, then simmered. Lion's Head is a
favorite, but somewhat fussy to make. Mark Bittman has a simplified
version (in Best Recipes in the World) that doesn't ask you to brown
them first. -aem

On Aug 16, 11:49*am, Andy > wrote:
> I ___ my meatballs.
>
> Pan cook
> Oven bake

I bake them, or just drop them in the sauce.

I saw the dumbest thing on QVC the other day. They had a $20
"meatball pan".....It was a teflon coated 9x13 pan with a grid insert
so you could set the meatballs in it and bake them. What the hell is
the grid for? You can't form the meatballs and set them on a pan and
bake them without the grid? Is it like "Terminator 2", are the
meatballs going to re-form into a single mass of meat before they are
baked? Marketing schemes, oy!

On Aug 16, 12:39*pm, jt august > wrote:
> In article >, Andy > wrote:
> > I ___ my meatballs.
>
> > Pan cook
> > Oven bake
>
> I broil mine. *Gives a pan sear flavor, grease drops below the grate
> into the broiler pan.

Hey, that's not a bad idea!

projectile vomit chick said...

> On Aug 16, 11:49*am, Andy > wrote:
>> I ___ my meatballs.
>>
>> Pan cook
>> Oven bake
>
> I bake them, or just drop them in the sauce.
>
> I saw the dumbest thing on QVC the other day. They had a $20
> "meatball pan".....It was a teflon coated 9x13 pan with a grid insert
> so you could set the meatballs in it and bake them. What the hell is
> the grid for? You can't form the meatballs and set them on a pan and
> bake them without the grid? Is it like "Terminator 2", are the
> meatballs going to re-form into a single mass of meat before they are
> baked? Marketing schemes, oy!


PVC,

Heh heh heh!!!

I bake them in a cookie baking pan lined with parchment paper so I can
shake 'em around every 10 minutes or so.

I don't know what about the QVC pan. I like your T2 description of it! LOL!

Best,

Andy

"Andy" > wrote in message ...
> projectile vomit chick said...
>
>> On Aug 16, 11:49 am, Andy > wrote:
>>> I ___ my meatballs.
>>>
>>> Pan cook
>>> Oven bake
>>
>> I bake them, or just drop them in the sauce.
>>
>> I saw the dumbest thing on QVC the other day. They had a $20
>> "meatball pan".....It was a teflon coated 9x13 pan with a grid insert
>> so you could set the meatballs in it and bake them. What the hell is
>> the grid for? You can't form the meatballs and set them on a pan and
>> bake them without the grid? Is it like "Terminator 2", are the
>> meatballs going to re-form into a single mass of meat before they are
>> baked? Marketing schemes, oy!
>
>
> PVC,
>
> Heh heh heh!!!
>
> I bake them in a cookie baking pan lined with parchment paper so I can
> shake 'em around every 10 minutes or so.
>
> I don't know what about the QVC pan. I like your T2 description of it!
> LOL!
>
>
I rarely do meat balls... it's a lot less effort to make a giant meat
loaf... a meat loaf sammich is just as good as any meata balles sandwich

brooklyn1 said...

>
> "Andy" > wrote in message news:Xns9C69ADFC232CCCotD@
216.196.97.131...
>> projectile vomit chick said...
>>
>>> On Aug 16, 11:49 am, Andy > wrote:
>>>> I ___ my meatballs.
>>>>
>>>> Pan cook
>>>> Oven bake
>>>
>>> I bake them, or just drop them in the sauce.
>>>
>>> I saw the dumbest thing on QVC the other day. They had a $20
>>> "meatball pan".....It was a teflon coated 9x13 pan with a grid insert
>>> so you could set the meatballs in it and bake them. What the hell is
>>> the grid for? You can't form the meatballs and set them on a pan and
>>> bake them without the grid? Is it like "Terminator 2", are the
>>> meatballs going to re-form into a single mass of meat before they are
>>> baked? Marketing schemes, oy!
>>
>>
>> PVC,
>>
>> Heh heh heh!!!
>>
>> I bake them in a cookie baking pan lined with parchment paper so I can
>> shake 'em around every 10 minutes or so.
>>
>> I don't know what about the QVC pan. I like your T2 description of it!
>> LOL!
>>
>>
> I rarely do meat balls... it's a lot less effort to make a giant meat
> loaf... a meat loaf sammich is just as good as any meata balles sandwich


Mom did meatloaf. Never meatballs! She figured "why waste the time? There
ain't gonna be leftovers!" She'd stretch the meatloaf all kinds of ways,
with shredded potato, carrot, onion, etc.

Whatever she could do to it, WE ATE IT!!! ;9

Andy
--
I'm no longer a danger to society.

PVC wrote about QVC:

> I saw the dumbest thing on QVC the other day. They had a $20 "meatball
> pan".....It was a teflon coated 9x13 pan with a grid insert so you could
> set the meatballs in it and bake them. What the hell is the grid for?
> You can't form the meatballs and set them on a pan and bake them without
> the grid? Is it like "Terminator 2", are the meatballs going to re-form
> into a single mass of meat before they are baked? Marketing schemes, oy!

Alton Brown uses a mini-muffin pan to bake meatballs individually, turning
them over halfway through cooking.

Bob

On Aug 16, 12:49*pm, Andy > wrote:
> I ___ my meatballs.
>
> Pan cook
> Oven bake
>
> Andy
> --
> Oven bake

Both. Depends on my recipe (the choice of which depends on how lazy
I'm feeling that night).

Kris

Andy wrote:

> Mom did meatloaf. Never meatballs! She figured "why waste the time? There
> ain't gonna be leftovers!" She'd stretch the meatloaf all kinds of ways,
> with shredded potato, carrot, onion, etc.

Adding onion, carrot, celery, and/or bell peppers to meatloaf isn't
necessarily for "stretching" it; they add quite a bit of flavor to the mix.
My favorite meatloaf recipe is from _The New Basics_ cookbook; Kay Hartman
posted the recipe he

http://groups.google.com/group/rec.f...26402bee9ac4b1

Bob

On Aug 16, 9:17*pm, "Bob Terwilliger" >
wrote:
> PVC wrote about QVC:
>
> > I saw the dumbest thing on QVC the other day. *They had a $20 "meatball
> > pan".....It was a teflon coated 9x13 pan with a grid insert so you could
> > set the meatballs in it and bake them. *What the hell is the grid for?
> > You can't form the meatballs and set them on a pan and bake them without
> > the grid? *Is it like "Terminator 2", are the meatballs going to re-form
> > into a single mass of meat before they are baked? *Marketing schemes, oy!
>
> Alton Brown uses a mini-muffin pan to bake meatballs individually, turning
> them over halfway through cooking.

Silly, IMHO.

Andy wrote:
> I ___ my meatballs.
>
> Pan cook
> Oven bake
>
> Andy

Well, I rarely make meatballs but have done it
both ways. However, these days I would go for the
oven. I've been using the oven to brown meats instead
of doing it in a skillet on top of the stove because
it makes less mess. I hate grease spatters all over
the stovetop and the cabinets, etc. Just so you know
it has absolutely nothing to do with it being "healthier"
not to fry things in fat. I really like things fried in
fat and don't give a crap about whether it is healthy or
not. ;-) Just thought I'd throw that in there because
someone is sure to make a point of baking being better
than frying for that very reason and I don't want anyone
thinking I would do such a thing! ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Andy wrote:
>> I ___ my meatballs.
>>
>> Pan cook
>> Oven bake
>>
>> Andy
>
> Well, I rarely make meatballs but have done it
> both ways. However, these days I would go for the
> oven. I've been using the oven to brown meats instead
> of doing it in a skillet on top of the stove because
> it makes less mess. I hate grease spatters all over
> the stovetop and the cabinets, etc. Just so you know
> it has absolutely nothing to do with it being "healthier"
> not to fry things in fat. I really like things fried in
> fat and don't give a crap about whether it is healthy or
> not. ;-) Just thought I'd throw that in there because
> someone is sure to make a point of baking being better
> than frying for that very reason and I don't want anyone
> thinking I would do such a thing! ;-)
>
> Kate


I never gave my kitchen angel a name. I just named her Kate!

<smootch>

Andy

"Kate Connally" > wrote
> the stovetop and the cabinets, etc. Just so you know
> it has absolutely nothing to do with it being "healthier"
> not to fry things in fat. I really like things fried in
> fat and don't give a crap about whether it is healthy or
> not. ;-) Just thought I'd throw that in there because
> someone is sure to make a point of baking being better
> than frying for that very reason and I don't want anyone
> thinking I would do such a thing! ;-)
>

haha! I love doing bacon in the oven/broiler.

On Aug 16, 12:36*pm, "Dimitri" > wrote:
> "Andy" > wrote in ...
> >I ___ my meatballs.
>
> > Pan cook
> > Oven bake
>
> > Andy
> > --
> > Oven bake
>
> Fry first then braise in sauce.

Exactly. I brown the surfaces completely, then braise in sauce for at
least 1/2 hour, preferably an hour or more. It never occurred to me
to do it any other way.
>
> Dimitri

--Bryan

Andy wrote:
> Kate Connally said...
>
>> Andy wrote:
>>> I ___ my meatballs.
>>>
>>> Pan cook
>>> Oven bake
>>>
>>> Andy
>> Well, I rarely make meatballs but have done it
>> both ways. However, these days I would go for the
>> oven. I've been using the oven to brown meats instead
>> of doing it in a skillet on top of the stove because
>> it makes less mess. I hate grease spatters all over
>> the stovetop and the cabinets, etc. Just so you know
>> it has absolutely nothing to do with it being "healthier"
>> not to fry things in fat. I really like things fried in
>> fat and don't give a crap about whether it is healthy or
>> not. ;-) Just thought I'd throw that in there because
>> someone is sure to make a point of baking being better
>> than frying for that very reason and I don't want anyone
>> thinking I would do such a thing! ;-)
>>
>> Kate
>
>
> I never gave my kitchen angel a name. I just named her Kate!
>
> <smootch>
>
> Andy

Aw, shucks! How sweet!

Kate, blushing

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

cybercat wrote:
> "Kate Connally" > wrote
>> the stovetop and the cabinets, etc. Just so you know
>> it has absolutely nothing to do with it being "healthier"
>> not to fry things in fat. I really like things fried in
>> fat and don't give a crap about whether it is healthy or
>> not. ;-) Just thought I'd throw that in there because
>> someone is sure to make a point of baking being better
>> than frying for that very reason and I don't want anyone
>> thinking I would do such a thing! ;-)
>>
>
> haha! I love doing bacon in the oven/broiler.

That's my one exception to the above rule. I like to
cook my eggs and potatoes in the bacon fat so I always
do bacon in the skillet. I also save all excess bacon
fat and use it for frying things. I guess you could
do that if you cooked it in the oven. Maybe I'll try
it some time when I'm not making eggs and potatoes,
just the bacon.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Andy wrote:
>> Kate Connally said...
>>
>>> Andy wrote:
>>>> I ___ my meatballs.
>>>>
>>>> Pan cook
>>>> Oven bake
>>>>
>>>> Andy
>>> Well, I rarely make meatballs but have done it
>>> both ways. However, these days I would go for the
>>> oven. I've been using the oven to brown meats instead
>>> of doing it in a skillet on top of the stove because
>>> it makes less mess. I hate grease spatters all over
>>> the stovetop and the cabinets, etc. Just so you know
>>> it has absolutely nothing to do with it being "healthier"
>>> not to fry things in fat. I really like things fried in
>>> fat and don't give a crap about whether it is healthy or
>>> not. ;-) Just thought I'd throw that in there because
>>> someone is sure to make a point of baking being better
>>> than frying for that very reason and I don't want anyone
>>> thinking I would do such a thing! ;-)
>>>
>>> Kate
>>
>>
>> I never gave my kitchen angel a name. I just named her Kate!
>>
>> <smootch>
>>
>> Andy
>
> Aw, shucks! How sweet!
>
> Kate, blushing


My Kitchen Kate...

http://i9.tinypic.com/6b0z5ax.jpg

Andy

Andy said...

> Kate Connally said...
>
>> Andy wrote:
>>> Kate Connally said...
>>>
>>>> Andy wrote:
>>>>> I ___ my meatballs.
>>>>>
>>>>> Pan cook
>>>>> Oven bake
>>>>>
>>>>> Andy
>>>> Well, I rarely make meatballs but have done it
>>>> both ways. However, these days I would go for the
>>>> oven. I've been using the oven to brown meats instead
>>>> of doing it in a skillet on top of the stove because
>>>> it makes less mess. I hate grease spatters all over
>>>> the stovetop and the cabinets, etc. Just so you know
>>>> it has absolutely nothing to do with it being "healthier"
>>>> not to fry things in fat. I really like things fried in
>>>> fat and don't give a crap about whether it is healthy or
>>>> not. ;-) Just thought I'd throw that in there because
>>>> someone is sure to make a point of baking being better
>>>> than frying for that very reason and I don't want anyone
>>>> thinking I would do such a thing! ;-)
>>>>
>>>> Kate
>>>
>>>
>>> I never gave my kitchen angel a name. I just named her Kate!
>>>
>>> <smootch>
>>>
>>> Andy
>>
>> Aw, shucks! How sweet!
>>
>> Kate, blushing
>
>
> My Kitchen Kate...
>
> http://i9.tinypic.com/6b0z5ax.jpg
>
> Andy


Kate mostly flutters around the kitchen alphabetizing my spice rack.

Andy

Andy wrote:
> Kate Connally said...
>
>> Andy wrote:
>>> Kate Connally said...
>>>
>>>> Andy wrote:
>>>>> I ___ my meatballs.
>>>>>
>>>>> Pan cook
>>>>> Oven bake
>>>>>
>>>>> Andy
>>>> Well, I rarely make meatballs but have done it
>>>> both ways. However, these days I would go for the
>>>> oven. I've been using the oven to brown meats instead
>>>> of doing it in a skillet on top of the stove because
>>>> it makes less mess. I hate grease spatters all over
>>>> the stovetop and the cabinets, etc. Just so you know
>>>> it has absolutely nothing to do with it being "healthier"
>>>> not to fry things in fat. I really like things fried in
>>>> fat and don't give a crap about whether it is healthy or
>>>> not. ;-) Just thought I'd throw that in there because
>>>> someone is sure to make a point of baking being better
>>>> than frying for that very reason and I don't want anyone
>>>> thinking I would do such a thing! ;-)
>>>>
>>>> Kate
>>>
>>> I never gave my kitchen angel a name. I just named her Kate!
>>>
>>> <smootch>
>>>
>>> Andy
>> Aw, shucks! How sweet!
>>
>> Kate, blushing
>
>
> My Kitchen Kate...
>
> http://i9.tinypic.com/6b0z5ax.jpg
>
> Andy

Aw . . . I'm adorable.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Kate Connally > wrote:

> cybercat wrote:
> >
> > haha! I love doing bacon in the oven/broiler.
>
> That's my one exception to the above rule. I like to
> cook my eggs and potatoes in the bacon fat so I always
> do bacon in the skillet. I also save all excess bacon
> fat and use it for frying things. I guess you could
> do that if you cooked it in the oven. Maybe I'll try
> it some time when I'm not making eggs and potatoes,
> just the bacon.

I do my bacon in the oven, but I also DO save the the fat.
Additionally, I use a spatula and scrape some fond into the grease so I
get that bit too. Cooking in the oven, you don't get splater like you
do in the skillet, and if yours is a self clean oven (mine is), that
makes it ultimately even easier.

jt

On Aug 21, 8:10*am, jt august > wrote:
> In article >,
> *Kate Connally > wrote:
>
> > cybercat wrote:
>
> > > haha! I love doing bacon in the oven/broiler.
>
> > That's my one exception to the above rule. *I like to
> > cook my eggs and potatoes in the bacon fat so I always
> > do bacon in the skillet. *I also save all excess bacon
> > fat and use it for frying things. *I guess you could
> > do that if you cooked it in the oven. *Maybe I'll try
> > it some time when I'm not making eggs and potatoes,
> > just the bacon.
>
> I do my bacon in the oven, but I also DO save the the fat. *
> Additionally, I use a spatula and scrape some fond into the grease so I
> get that bit too. *Cooking in the oven, you don't get splater like you
> do in the skillet, and if yours is a self clean oven (mine is), that
> makes it ultimately even easier.
>
> jt

If you get an Anchor Hocking microwave bacon tray, you can have
totally crisp bacon (both sides without turning) and no splatters in
the microwave (you cover it with one sheet of paper towel - perfect
size), PLUS you can save all the bacon fat. I'm jus' sayin'....

N.

In article
>,
Nancy2 > wrote:

> On Aug 21, 8:10*am, jt august > wrote:
> > In article >,
> > *Kate Connally > wrote:
> >
> > > cybercat wrote:
> >
> > > > haha! I love doing bacon in the oven/broiler.
> >
> > > That's my one exception to the above rule. *I like to
> > > cook my eggs and potatoes in the bacon fat so I always
> > > do bacon in the skillet. *I also save all excess bacon
> > > fat and use it for frying things. *I guess you could
> > > do that if you cooked it in the oven. *Maybe I'll try
> > > it some time when I'm not making eggs and potatoes,
> > > just the bacon.
> >
> > I do my bacon in the oven, but I also DO save the the fat. *
> > Additionally, I use a spatula and scrape some fond into the grease so I
> > get that bit too. *Cooking in the oven, you don't get splater like you
> > do in the skillet, and if yours is a self clean oven (mine is), that
> > makes it ultimately even easier.
> >
> > jt
>
> If you get an Anchor Hocking microwave bacon tray, you can have
> totally crisp bacon (both sides without turning) and no splatters in
> the microwave (you cover it with one sheet of paper towel - perfect
> size), PLUS you can save all the bacon fat. I'm jus' sayin'....
>
> N.

I used to microwave bacon. But after "discovering" oven baking, I found
I like the flavor better. The dry oven air lends to a bit of crispness.
Also, most microwaves seem to have trouble with evenness if doing any
significant quantity of bacon. And with bacon, since thickness can vary
from batch to batch, even at times within the same brand, that has
impact. Oven just works easier for me.

jt