Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
[snip]
>> I've googled "meatball recipes" and just got confused because there
>> seems to be no consensus at all.
>
> That should tell you something right there. As many ways to make them
> as there are people who are making them.
>
>> -Bob
>
> What'd you end up doing? Or haven't you made them yet?
>


I haven't made them yet. (There was this football game...) Will
probably do it tonight.

-Bob

My recipe is my own creation. I use ground turkey(2 pounds), & 1 pkg
Jimmy Deans Hot sausage, about 1/2 c breadcrumbs, 1 egg, and about 1/2
- 3/4 c milk(as per Giada - she says most cooks do not use it, and the
meatballs are much jucier with it and I find that to be true).
Seasonings, for meatballs with spaghetti, are Italian seasoning,
garlic, parsley, salt pepper, and abt 1/4 c of spaghetti sauce. I
roll them and roll them around in some flour, then fry them to golden
brown in olive oil, then they go in the sauce. Pre cooking by frying
also keeps them from falling apart in the sauce. Everyone raves
about them, and we like them.
My daughter makes the same thing, with basil substitute for Italian
seasonings, and no spag sauce, and puts them in a cream sauce with
garlic, cinnamon & nutmeg. It is also tasty.
Good Luck finding a recipe you are happy with, Nanzi

On Mon, 07 Feb 2011 09:02:03 -0800, Dan Abel > wrote:

> That's what I do. Works for me. I've done it both ways, and the extra
> step of browning doesn't add that much, to my taste, to make it worth
> the bother.

I don't make spaghetti and meatballs, but that's what I do with
Albondigas soup... just drop in the raw meatballs and let them simmer
until done.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 7 Feb 2011 08:47:13 -0800 (PST), Nan >
wrote:

> My daughter makes the same thing, with basil substitute for Italian
> seasonings, and no spag sauce, and puts them in a cream sauce with
> garlic, cinnamon & nutmeg. It is also tasty.

Oh gawd, that sounds good! Swedish meatballs with a twist?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 6 Feb 2011 23:08:46 -0600, Sqwertz wrote:

> On Mon, 7 Feb 2011 00:55:40 +0000 (UTC), Steve Pope wrote:
>
>> Brooklyn1 <Gravesend1> wrote:
>>
>>>No ground poultry ever unless you grind it yourself.... I like to
>>>grind boneless/skinless chicken breasts (twice) for making light as a
>>>feather matzo meal coated fried cakes... highly seasoned and lots of
>>>eggs.
>>
>> Facsinating. Is this eastern European, or is it more Celtic
>> or something like that?
>>
>> Goddess knows it isn't Italian.
>
> Sounds like some sort of *******ized Gefilte Chicken.
>
> -sw

it's cat food.

your pal,
blake

On Feb 7, 2:11*pm, sf > wrote:
> On Mon, 7 Feb 2011 08:47:13 -0800 (PST), Nan >
> wrote:
>
> > My daughter makes the same thing, with basil substitute for Italian
> > seasonings, and no spag sauce, and puts them in a cream sauce with
> > garlic, cinnamon & nutmeg. *It is also tasty.
>
> Oh gawd, that sounds good! *Swedish meatballs with a twist?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

That is exactly where it came from. She embellished her grandmother's
Sweedish meatball recipe. For a young woman she cooks almost all
from
scratch like I do, and so does her sister. And not an ounce of fat on
her 2
boys, 11 & 14. I'm so proud of both of them, daughters, and of course
the
sun rises and sets over the boys, our only grandchildren.Nanzi

On Feb 6, 4:00*pm, zxcvbob > wrote:
> I haven't made them in a while. *I have a pound of mixed ground
> turkey and beef, and I want to make meatballs with it. *Do you add
> eggs to your meatballs or not? *How much bread? *How much milk or water?
>
> I think I may just season them with Parmesan cheese, onions, dried
> parsley, and a bit of marjoram. *Or maybe lots of pepper instead of
> the marjoram. *Tear up a couple of slices of bread and dunk the
> pieces in water and just use whatever water they hold. *No eggs.
> Then bake them in a 400 degree oven until they are browned but not
> necessarily done in the middle. *This sound OK?
>
> I've googled "meatball recipes" and just got confused because there
> seems to be no consensus at all.
>
> -Bob

My recipe::

In a large bowl, break an egg. Beat lightly.
Add to it:
parsley,
garlic powder,
oregano,
parmesan cheese,
black pepper,
bread crumbs or leftover Ital. bread which have been soaked in red
wine and squeezed out. Mix this well.
Add the ground beef.
Knead with hands til well blended.

Can't give you amounts - it varies each time.
Mix well,
Brown in hot olive oil. Drain and then dump into your sauce.

On Mon, 7 Feb 2011 14:17:14 -0500, blake murphy
> wrote:

>On Sun, 6 Feb 2011 23:08:46 -0600, Sqwertz wrote:
>
>> On Mon, 7 Feb 2011 00:55:40 +0000 (UTC), Steve Pope wrote:
>>
>>> Brooklyn1 <Gravesend1> wrote:
>>>
>>>>No ground poultry ever unless you grind it yourself.... I like to
>>>>grind boneless/skinless chicken breasts (twice) for making light as a
>>>>feather matzo meal coated fried cakes... highly seasoned and lots of
>>>>eggs.
>>>
>>> Facsinating. Is this eastern European, or is it more Celtic
>>> or something like that?
>>>
>>> Goddess knows it isn't Italian.
>>
>> Sounds like some sort of *******ized Gefilte Chicken.
>>
>> -sw
>
>it's cat food.

Exactly... give that mick half a leg up... my cats love it, they think
it's chicken mousse/mouse.

On Mon, 7 Feb 2011 14:17:14 -0500, blake murphy
> wrote:

> On Sun, 6 Feb 2011 23:08:46 -0600, Sqwertz wrote:
>
> > On Mon, 7 Feb 2011 00:55:40 +0000 (UTC), Steve Pope wrote:
> >
> >> Brooklyn1 <Gravesend1> wrote:
> >>
> >>>No ground poultry ever unless you grind it yourself.... I like to
> >>>grind boneless/skinless chicken breasts (twice) for making light as a
> >>>feather matzo meal coated fried cakes... highly seasoned and lots of
> >>>eggs.
> >>
> >> Facsinating. Is this eastern European, or is it more Celtic
> >> or something like that?
> >>
> >> Goddess knows it isn't Italian.
> >
> > Sounds like some sort of *******ized Gefilte Chicken.
> >
> > -sw
>
> it's cat food.
>
Maybe I'm a cat. It didn't sound that bad to me.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 7 Feb 2011 11:38:22 -0800 (PST), Nan >
wrote:

> That is exactly where it came from. She embellished her grandmother's
> Sweedish meatball recipe. For a young woman she cooks almost all
> from scratch like I do, and so does her sister. And not an ounce of fat on
> her 2 boys, 11 & 14. I'm so proud of both of them, daughters, and of course
> the sun rises and sets over the boys, our only grandchildren.Nanzi


I hear you! I'm very proud of my children and I *love* being a
grandparent too. We have one 9 YO grandson, a 3 month granddaughter
and another one on the way in a week (give or take).

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 07 Feb 2011 12:00:44 -0800, sf > wrote:

>On Mon, 7 Feb 2011 14:17:14 -0500, blake murphy
> wrote:
>
>> On Sun, 6 Feb 2011 23:08:46 -0600, Sqwertz wrote:
>>
>> > On Mon, 7 Feb 2011 00:55:40 +0000 (UTC), Steve Pope wrote:
>> >
>> >> Brooklyn1 <Gravesend1> wrote:
>> >>
>> >>>No ground poultry ever unless you grind it yourself.... I like to
>> >>>grind boneless/skinless chicken breasts (twice) for making light as a
>> >>>feather matzo meal coated fried cakes... highly seasoned and lots of
>> >>>eggs.
>> >>
>> >> Facsinating. Is this eastern European, or is it more Celtic
>> >> or something like that?
>> >>
>> >> Goddess knows it isn't Italian.
>> >
>> > Sounds like some sort of *******ized Gefilte Chicken.
>> >
>> > -sw
>>
>> it's cat food.
>>
>Maybe I'm a cat. It didn't sound that bad to me.

They're my version of chicken croquettes. Culinarilly the mick is a
desert.

In article >,
" Bigbazza" <invalid addy@ this.is.invalid.net> wrote:

> I've googled "meatball recipes" and just got confused because there
> seems to be no consensus at all.

There is no consensus because they're so easy to make, and everybody who
makes them becomes an expert. I'm an expert on my own fry and drop into
simmering liquid, although I may become a radical and bake the next
batch thanks to this thread. We had them fried then plunked into a
crockpot with Polish sausage in homemade barbecue sauce for the
Superbowl, so it will be a while 'till the next batch.
Think little round meatloafs and expand from there.

leo

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > zxcvbob > wrote:
> [snip]
> >> I've googled "meatball recipes" and just got confused because there
> >> seems to be no consensus at all.
> >
> > That should tell you something right there. As many ways to make them
> > as there are people who are making them.
> >
> >> -Bob
> >
> > What'd you end up doing? Or haven't you made them yet?
> >
>
>
> I haven't made them yet. (There was this football game...) Will
> probably do it tonight.
>
> -Bob

How were they? Would you do them the same way again?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

Melba's Jammin' wrote:
> In article >,
> zxcvbob > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> zxcvbob > wrote:
>> [snip]
>>>> I've googled "meatball recipes" and just got confused because there
>>>> seems to be no consensus at all.
>>> That should tell you something right there. As many ways to make them
>>> as there are people who are making them.
>>>
>>>> -Bob
>>> What'd you end up doing? Or haven't you made them yet?
>>>
>>
>> I haven't made them yet. (There was this football game...) Will
>> probably do it tonight.
>>
>> -Bob
>
> How were they? Would you do them the same way again?
>


If I add that much turkey again, I won't add any bread next time.
They are kind of spongy. Taste OK though. I made meatballs a few
years ago using all beef but added soy protein instead of bread for
the filler and those were much better. And I didn't even use that
much bread (2 slices of cheap "wheat" bread torn up and soaked in
light cream added to a pound of meat)

I ate a few right after I baked them just with bottled barbecue sauce
-- Famous Dave's "Devil Spit" -- and refrigerated the rest. I will
make some spaghetti sauce tonight or tomorrow and simmer them in it,
where sponginess might be a good thing if they absorb some sauce.

Bob

On 2/7/2011 3:12 PM, sf wrote:

> I hear you! I'm very proud of my children and I*love* being a
> grandparent too. We have one 9 YO grandson, a 3 month granddaughter
> and another one on the way in a week (give or take).

I'm a little late seeing this but I'll bet you're all on pins and
needles about now in anticipation! Best wishes for all!

>> Julie Bove wrote:
>>
>>> > wrote in message
>>> ...
>>>

>>>> I thought so. Extra lean hamburger needs an egg to help bind it -
>>>> with or without a few bread crumbs. Add the crumbs if you think you
>>>> made the meat too wet (won't hold its shape), but IME it's usually
>>>> fine without them.
>>>
>>>
>>> Well I can't use egg or crumbs so I guess I'm screwed.

Late again on some interesting threads. I blame the screwed up sorting
I've been dealing with lately.

Anyway, I was curious about this, and did a google search and found that
there are some interesting substitutions for the egg. The recipes I
found were about meatloaf, but same difference. Some said they sub sour
cream, and others sub tofu. MIght be worth trying if you want
meatballs. Try along with the potato flakes someone else mentioned. Not
in huge amounts, but just a small batch to try it out.

"Sqwertz" > wrote in message
...
> On Sun, 06 Feb 2011 15:00:47 -0600, zxcvbob wrote:
>
>> I've googled "meatball recipes" and just got confused because there
>> seems to be no consensus at all.
>
> Meatballs could fill a couple cookbooks. I saw this at the bookstore
> this morning and thought of this thread:
>
> http://books.simonandschuster.com/Me.../9781604330977

I've had some people tell me that they use just meat in their meatballs. I
don't think I have ever had any like that. Seems like they would be rather
dense that way.

I used to get huge bags of meatballs at the military commissary that were
very good. They had either Swedish or Italian style. You had to add your
own sauce. People always thought I made them from scratch.

"Cheryl" > wrote in message
...
>
>>> Julie Bove wrote:
>>>
>>>> > wrote in message
>>>> ...
>>>>
>
>>>>> I thought so. Extra lean hamburger needs an egg to help bind it -
>>>>> with or without a few bread crumbs. Add the crumbs if you think you
>>>>> made the meat too wet (won't hold its shape), but IME it's usually
>>>>> fine without them.
>>>>
>>>>
>>>> Well I can't use egg or crumbs so I guess I'm screwed.
>
> Late again on some interesting threads. I blame the screwed up sorting
> I've been dealing with lately.
>
> Anyway, I was curious about this, and did a google search and found that
> there are some interesting substitutions for the egg. The recipes I found
> were about meatloaf, but same difference. Some said they sub sour cream,
> and others sub tofu. MIght be worth trying if you want meatballs. Try
> along with the potato flakes someone else mentioned. Not in huge amounts,
> but just a small batch to try it out.

For my meatloaf I sometimes put in some ground flax in water instead of the
egg. Lately I have just been leaving it out. I use about half veggies and
half meat and I use some oats that have been whizzed in the food processor
and soaked in tomato or vegetable juice before mixing in. I do not make a
large loaf but make individual loaves. This works quite well but the loaves
are not as dense and they would be perhaps with the eggs or without all the
veggies.

The last time I made meatballs I used coconut flour. The taste was
excellent but they didn't hold together. I can't use cream or tofu though
so those would be out.

On Feb 7, 11:07*am, Melba's Jammin' >
wrote:

* I know a woman of Italian descent who
> swears the only way to cook them (if they will ultimately wind up in
> spaghetti sauce) is to drop them into the simmering sauce and cook them
> there; no browning. *Heaven forfend.

I tried this once. I also dried baking them in sauce in a covered
casserole in the oven. .

Nahh - I still want that outer 'crust' on my meatballs which I can
get if I brown them in olive oil first, then dump into the simmering
sauce.

If I have any old Italian bread, I soak it in water or milk, squeeze
til almost dry, and use this in my meatballs.

On Feb 6, 7:55*pm, Brooklyn1 <Gravesend1> wrote:
.. *I hate ground turkey, smells funky... don't like turkey soup
> either.

I have made turkey burgers, but loaded them with chopped red pepper,
ground black pepper, a shot of ketchup, finely chopped celery, and
yellow onion. I agree - it's pretty bland otherwise.

On 2/9/2011 11:43 AM, zxcvbob wrote:
> Melba's Jammin' wrote:
>> In article >,
>> zxcvbob > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> zxcvbob > wrote:
>>> [snip]
>>>>> I've googled "meatball recipes" and just got confused because there
>>>>> seems to be no consensus at all.
>>>> That should tell you something right there. As many ways to make
>>>> them as there are people who are making them.
>>>>
>>>>> -Bob
>>>> What'd you end up doing? Or haven't you made them yet?
>>>>
>>>
>>> I haven't made them yet. (There was this football game...) Will
>>> probably do it tonight.
>>>
>>> -Bob
>>
>> How were they? Would you do them the same way again?
>>
>
>
> If I add that much turkey again, I won't add any bread next time. They
> are kind of spongy. Taste OK though. I made meatballs a few years ago
> using all beef but added soy protein instead of bread for the filler and
> those were much better. And I didn't even use that much bread (2 slices
> of cheap "wheat" bread torn up and soaked in light cream added to a
> pound of meat)
>
> I ate a few right after I baked them just with bottled barbecue sauce --
> Famous Dave's "Devil Spit" -- and refrigerated the rest. I will make
> some spaghetti sauce tonight or tomorrow and simmer them in it, where
> sponginess might be a good thing if they absorb some sauce.
>
> Bob


Forget what I said yesterday about too spongy. They are perfect cooked
in garlicky spaghetti sauce. (burp)

-Bob