meatballs

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

I use 1 large egg (1/4 cup of Egg Beaters on occasion) and 1/3 cup of bread
crumbs.

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Me said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

No eggs. Breadcrumbs to absorb the moisture - about 1/4-1/2 cup/lb.
🙂

-L.

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

The breadcrumbs and egg are a binder in meatballs. Guestimate about 1/2 cup
breadcrumbs and 1 large egg per pound of ground beef; give or take
breadcrumbs based on any other liquid which may come from diced veggies such
as onion, celery.

BTW, I've never heard of meatballs in stroganoff. This doesn't mean it's
not possible, just that I've never heard of it. My mom always used strips
of beef tenderloin in her stroganoff. However, the boxed Hamburger Helper
variety calls for ground beef so small meatballs would probably work well in
that 🙂

Jill

"Me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

1 egg. Breadcrumbs can vary, 1/3 to 2/3 c. Try replacing part or all of the
crumbs with cooked rice or cooked bulgur or quick oats.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
..

On Wed 24 Aug 2005 08:41:30a, Me wrote in rec.food.cooking:

Quoted message said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

One whole egg is sufficient for a pound of meat. The amount of breadcrumbs
can vary widely, but I generally use about 1/2 cup of dry breadcrumbs or as
much as 1 cup of coarse fresh breadcrumbs.

I never follow an actual recipe for meatballs, but for meatballs going into
spaghetti sauce, I add finely minced garlic, a little finely chopped onion,
a mixture of Italian herbs, and some parmesan cheese.

For sweet and sour meatballs, I might add some chopped water chestnuts for
texture.

For use in a stroganoff, I would probably add dill weed.

HTH

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 24 Aug 2005 08:55:03a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

1 egg. Breadcrumbs can vary, 1/3 to 2/3 c. Try replacing part or all of
the crumbs with cooked rice or cooked bulgur or quick oats.

I like bulgar iin meatballs and meatloaf, but I think oats make it slimy.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 24 Aug 2005 08:51:44a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

The breadcrumbs and egg are a binder in meatballs. Guestimate about 1/2
cup breadcrumbs and 1 large egg per pound of ground beef; give or take
breadcrumbs based on any other liquid which may come from diced veggies
such as onion, celery.

BTW, I've never heard of meatballs in stroganoff. This doesn't mean
it's not possible, just that I've never heard of it. My mom always used
strips of beef tenderloin in her stroganoff. However, the boxed
Hamburger Helper variety calls for ground beef so small meatballs would
probably work well in that 🙂

Jill

I misread a menu once in a restaurant where I ordered "Beef Stroganoff".
It was meatball stroganoff and it was really quite good. Apart from the
difference in meat, the remainder was as you'd expect. The meatballs were
flavored nicely with dillweed. I've since made it that way and really like
it.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

The last meatballs I made, the ground beef was good but kind of greasy,
so I used TVP from the local health food store instead of bread crumbs,
and I used quite a lot of it, and 1 egg. I didn't really follow a
recipe, but I added some minced onion and parsley, and maybe a little
marjoram or nutmeg.

You don't necessarily need to add any egg. Also, torn pieces of stale
bread work better than dry bread crumbs.

I suggest you find a meatloaf recipe that calls for a mixture of ground
beef and pork, or "meatloaf mix" (a mixture of beef, pork, and veal that
you get from the butcher), and substitute all ground lean beef for the
mix. Then roll the mixture into ping-pong ball sized lumps and bake
them in a 400 degree oven until they are browned nicely. They may still
be raw in the centers, but will finish cooking in the sauce.

Browned and partially-cooked meatballs freeze very well.

Best regards,
Bob

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Quoted message said:

BTW, I've never heard of meatballs in stroganoff. This doesn't mean it's
not possible, just that I've never heard of it. My mom always used strips
of beef tenderloin in her stroganoff.

You know, I completely missed that one. Same here, never heard
of it, but why not. I use chuck roast, and it's occurred to me I use
chuck roast a lot. It's what I use for stew meat and pot roast, and
stroganoff. I do buy ground chuck (ciera su boca, Sheldon) as well
for burgers.

Tenderloin, huh ... your mother must make some mighty fine
stroganoff.

nancy

Nancy Young said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Quoted message said:

BTW, I've never heard of meatballs in stroganoff. This doesn't mean it's
not possible, just that I've never heard of it. My mom always used strips
of beef tenderloin in her stroganoff.

You know, I completely missed that one. Same here, never heard
of it, but why not. I use chuck roast, and it's occurred to me I use
chuck roast a lot. It's what I use for stew meat and pot roast, and
stroganoff. I do buy ground chuck (ciera su boca, Sheldon) as well
for burgers.

Tenderloin, huh ... your mother must make some mighty fine
stroganoff.

nancy

My mom used "sirloin tips", cut like small stew meat.

I've had stroganoff with small meatballs before and it was quite good.

-Bob

"zxcvbob" <[email hidden]> wrote

Quoted message said:

I suggest you find a meatloaf recipe that calls for a mixture of ground
beef and pork, or "meatloaf mix" (a mixture of beef, pork, and veal that
you get from the butcher), and substitute all ground lean beef for the
mix.

I always use meatloaf mix for meatballs. I really like the texture
and the flavor. Of course, that's if my supermarket decides to have
it that day.

Quoted message said:

Browned and partially-cooked meatballs freeze very well.

Good idea.

nancy

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

I don't use eggs in my meatballs at all. I use milk instead.

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 24 Aug 2005 08:55:03a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Me" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

1 egg. Breadcrumbs can vary, 1/3 to 2/3 c. Try replacing part or all of
the crumbs with cooked rice or cooked bulgur or quick oats.

I like bulgar iin meatballs and meatloaf, but I think oats make it slimy.

--

I am not too fond of oats myself, but some people seem to like them.

--
Peter Aitken

Nancy Young said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Quoted message said:

BTW, I've never heard of meatballs in stroganoff. This doesn't mean
it's not possible, just that I've never heard of it. My mom always
used strips of beef tenderloin in her stroganoff.

You know, I completely missed that one. Same here, never heard
of it, but why not. I use chuck roast, and it's occurred to me I use
chuck roast a lot.

Chuck roast is good stuff! I have one in my "Fibber McGee" freezer!

It's what I use for stew meat and pot roast, and

Quoted message said:

stroganoff. I do buy ground chuck (ciera su boca, Sheldon) as well
for burgers.

Tenderloin, huh ... your mother must make some mighty fine
stroganoff.

nancy

Not like she does it every day (or even every year!)

Mom's Stroganoff (no idea where she got it, tenderloin must have been cheap
back then)

2 lb. beef tenderloin
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/3 c. butter
1/2 c. finely chopped onion
2 c. beef stock or canned beef consomme
water if needed
3 Tbs. butter
1/4 lb. sliced mushrooms
3 Tbs. tomato paste
1 tsp. Worcestershire sauce
1 c. sour cream

Cut the beef into 1/4 inch slices and then into strips about 2 inches long
and 1/2 inch wide. Mix flour, salt & pepper. Dredge the meat to coat.
Heat 1/3 c. butter in a large skillet and cook over moderate heat until
browned. Add stock or consomme and simmer, covered, about 25 minutes.
While meat is cooking, melt 3 Tbs. butter in a small skillet. Cook the
mushrooms for 5 minutes or until tender.

When the meat is done, combine 1/2 cup of the stock from the meat with the
tomato paste and Worcestershire sauce and stir until well blended. Add the
sauteed mushrooms. Gradually pour this mixture in with the meat and stir
well.

Stir in the sour cream until heated but do not boil.

Spoon mixture over hot cooked egg noodles. Serves 6

Jill

Quoted message said:

BTW, I've never heard of meatballs in stroganoff.

You can make chicken stroganoff with chicken strips and I've made
meatballs stroganoff many times. It's the sauce that defines the dish.
Take the basic premise of a sour cream sauce, add some meat and run
with it.
http://search.msn.com/results.aspx?srch=105&FORM=AS5&q=stroganoff+sauce

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

Thanks

I don't use eggs in my meatballs at all. I use milk instead.

Patchy, you astonish myself everyday more!
How can milk tie ground beef?
I knew that only eggs can tie meat to make rollballs!
Cheers
Pandora

In article <[email hidden]>,

Peter Aitken said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 24 Aug 2005 08:55:03a, Peter Aitken wrote in rec.food.cooking:

Quoted message said:

"Me" <[email hidden]> wrote in message
news:[email hidden]...
> How much egg & breadcrumbs do you use per pound of ground beef if
> you're making just plain old meatballs to use in a sweet and sour
> sauce, stroganoff, and ...?
>
> Does anyone have any recipes for more exotic ones, such as stuffed or
> cheese?
>
> Thanks
>

1 egg. Breadcrumbs can vary, 1/3 to 2/3 c. Try replacing part or all of
the crumbs with cooked rice or cooked bulgur or quick oats.

I like bulgar iin meatballs and meatloaf, but I think oats make it slimy.

--

I am not too fond of oats myself, but some people seem to like them.

What about cooked barley?
It has a courser texture than rice and is nice and chewy?
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if you're
making just plain old meatballs to use in a sweet and sour sauce,
stroganoff, and ...?

Does anyone have any recipes for more exotic ones, such as stuffed or
cheese?

I use one egg and a handful of crumbs. I usually add a dash of
Worcestershire sauce, a crushed glove of garlic and about a cup of grated
fresh Parmesan.

On Wed 24 Aug 2005 09:09:38a, Nancy Young wrote in rec.food.cooking:

Quoted message said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Me said:

How much egg & breadcrumbs do you use per pound of ground beef if
you're making just plain old meatballs to use in a sweet and sour
sauce, stroganoff, and ...?

Quoted message said:

BTW, I've never heard of meatballs in stroganoff. This doesn't mean
it's not possible, just that I've never heard of it. My mom always
used strips of beef tenderloin in her stroganoff.

You know, I completely missed that one. Same here, never heard
of it, but why not. I use chuck roast, and it's occurred to me I use
chuck roast a lot. It's what I use for stew meat and pot roast, and
stroganoff. I do buy ground chuck (ciera su boca, Sheldon) as well
for burgers.

Tenderloin, huh ... your mother must make some mighty fine
stroganoff.

nancy

When I first began making stroganoff the recipe I used called for
tenderloin and that's what I always used. It is sauteed quickly in
butter, making the dish rather quick to prepare. Now I sometimes use
thinly cut sirloin, but I've never tried chuck for it. How long does it
take to cook the chuck?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974