Meatballs

notbob said:

I can't believe I'm writing this. I haven't bought, prepared, or even
eaten a meatball in over 30 years. This due to the fact I reached
lifetime meatball saturation back when I was in the service. But,
yesterday I was at Trader Joe's and they were doing these little
cocktail-sized (~1 inch) pork and beef meatballs in their full-time
reel-you-in sample booth. I'm now hopelessly hooked. Since last
night, I've been eating meatballs dipped in a half dozen of my fave
dipping sauces and see no end in sight.

So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
are excellent ...cooked, browned, onions and spices.... but I'd like
to try and do better. The more exotic, the better.

nb

This one goes over like gangbusters every time I make them. Have never
had to come home without an empty crockpot. From Better Homes and
Gardens

Ingredients
2 beaten eggs
3/4 cup fine dry seasoned bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 tablespoons snipped fresh parsley
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 pounds ground raw turkey
11/2 teaspoons cooking oil
1 103/4-ounce can reduced-sodium condensed cream of mushroom soup
1 cup water
1 15/16-ounce envelope turkey gravy mix
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon dried thyme, crushed
1 bay leaf
Hot cooked mashed potatoes or buttered noodles
Snipped fresh parsley (optional)

Directions
In a large bowl combine eggs, bread crumbs, onion, celery, 2
tablespoons parsley, pepper, and garlic powder. Add ground turkey and
mix well. Shape into 11/2-inch balls.
In a large skillet brown meatballs, half at a time, in hot oil. If
necessary add additional oil. Drain meatballs. Transfer to a 31/2- or
4-quart crockery cooker.
In a bowl combine soup, water, gravy mix, lemon peel, thyme, and bay
leaf. Pour over meatballs.
Cover; cook on low-heat setting for 6 to 8 hours or on high-heat
setting for 3 to 4 hours. Discard bay leaf. Serve with mashed potatoes
or noodles. Sprinkle with additional snipped fresh parsley.

Nutrition facts per serving:
calories: 314
total fat: 14g
saturated fat: 3g
cholesterol: 98mg
sodium: 916mg
carbohydrate: 25g
protein: 21g

In article <[email hidden]>,

notbob said:

So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
are excellent ...cooked, browned, onions and spices.... but I'd like
to try and do better. The more exotic, the better.

I have a fake Swedish meatball recipe, if you're interested. I use
all beef, but you could use a third pork and it would taste really good.

Regards,
Raneee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article <[email hidden]>,

notbob said:

So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
are excellent ...cooked, browned, onions and spices.... but I'd like
to try and do better. The more exotic, the better.

I have a fake Swedish meatball recipe, if you're interested. I use
all beef, but you could use a third pork and it would taste really good.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

wouldnt real Swedish meatballs have Venison in them?

my gma used to make it like this before she passed away. They were so
good!

-Cola Boy

http://www.iamfood.com

notbob said:

I can't believe I'm writing this. I haven't bought, prepared, or even
eaten a meatball in over 30 years. This due to the fact I reached
lifetime meatball saturation back when I was in the service. But,
yesterday I was at Trader Joe's and they were doing these little
cocktail-sized (~1 inch) pork and beef meatballs in their full-time
reel-you-in sample booth. I'm now hopelessly hooked. Since last
night, I've been eating meatballs dipped in a half dozen of my fave
dipping sauces and see no end in sight.

So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
are excellent ...cooked, browned, onions and spices.... but I'd like
to try and do better. The more exotic, the better.

nb

Jerry's Meat Balls
2 1/2 LB .ground pork ,veal and beef.
4 Large eggs
1/2 cup Locatelli Pecorino Romano, Grated.
&1/2 cup
6 large cloves Garlic. Chopped fine or pressed.
2 1/2 TBS. Kosher Salt
1 medium onion, grated (about ¼ cup)
½ cup Fresh (home grown), Basil, chopped fine. 1/2 TBS. Ground
rosemary (powder) & 1 Tsp. fresh home grown, thyme
Ground pepper to taste.
2 1/2 TBS. Oregano, Turkish
1-2 cup red wine, Ruffino, Chianti
1 to 2 cup bread crumbs. rough ground seasoned Italian Croutons. I
Added some Panco (Japanese) bread crumbs to the mixture.

1. Place meat in a mixing bowl, add the salt, pepper, seasoning
,oregano, grated cheese and eggs into the bowl.

2. Sauté onions in the oil until translucent, add the garlic, and
sauté slightly, or until it imparts its aroma. Cool and add all
sautéed ingredients to the bowl. Add the moisten (with wine), grated
croutons,(Bread crumb mixture) and mix all together, moistening with
wine until the mixture is soft. (Note the consistency of the
meatballs depends on the moisture added. Soften as desired. The
softer the mix, the softer the meatballs will be.) Taste and adjust
seasoning it needed.
This mixing is better done with your hands.
Refrigerate mixture for two hours. This made a 4 lb. 14 oz. mix.

Add Water or wine as needed to knead mixture so as to be able to form
the meat balls. I did not need to add any. mixture was VERY wet. But
still I was able to form meatballs.
Have a bowl of water to wet your hands. This makes rolling the meat
balls easier.
Lay the rolled meatballs out on a half baking sheet on
parchment paper.
I Then rolled the meatballs in Panko Japanese Bread crumbs.
I then placed the meatballs on a half sheet and placed in
the freezer for forty minutes to stiffen.
Fry in a little olive oil. Tried to maintain 325 degrees F
..to brown both sides. About Four minutes each side. Had a temperature
probe in frying pan. I fried mine in an electric skillet. Do not
overload the pan as the temperature of the oil will drop to low. 4 to
6 meatballs at a time. Place fried meat balls on a half baking sheet
on top of paper towels. Internal temp measured 140 degrees F.
Then placed meatballs in the oven at 300F for thirty minutes.
Remove and place on paper towels again to absorb the fat drippings.
Can be frozen at this point. ,and will then be added to the sauce to
further cooking.
This made 43 meatballs. Final weight was 4 lb. 3 5/8 oz..

Jerry

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

Quoted message said:

notbob said:

I can't believe I'm writing this. I haven't bought, prepared, or even
eaten a meatball in over 30 years. This due to the fact I reached
lifetime meatball saturation back when I was in the service. But,
yesterday I was at Trader Joe's and they were doing these little
cocktail-sized (~1 inch) pork and beef meatballs in their full-time
reel-you-in sample booth. I'm now hopelessly hooked. Since last
night, I've been eating meatballs dipped in a half dozen of my fave
dipping sauces and see no end in sight.

So, anyone have any *good* pork/beef meatball recipes? The TJ meatballs
are excellent ...cooked, browned, onions and spices.... but I'd like
to try and do better. The more exotic, the better.

nb

Jerry's Meat Balls

<snipped>

You'll find several meatball recipes on my recipe page (URL below)

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