Meatballs

[WhoseHouse]

What's your favorite recipe? I mean meatballs that you might make separately then put on top of your spaghetti with sauce or whatever, not like a whole meatball dish. I would really prefer to bake them in the oven as opposed to frying in a pan.

 

[Napoleon]

[whisper]Spaz! Spaz! Spaz! Spaz! Spaz! [/whisper]

[normal voice]Spaz! Spaz! Spaz! Spaz! Spaz! [/normal voice]

[yelling]Spaz! Spaz! Spaz! Spaz! Spaz! [/yelling]

 

[Steel Shank]

 

[DeadHeadHorn]

I like using half ground pork, half ground beef, lots of minced garlic, salt, pepper, a pinch of anise seed, a pinch of thyme, lots of grated Pecorino Romano, one egg, and some breadcrumbs. I fry in a pan with some olive oil and serve on top of spaghetti.

Mmmm.

 

[Sock Monkey]

I use the Rao's recipe I found in an old Fine Cooking. Try 1/2 lb of pork, hamburger, and veal, high quality bread crumbs and parmesan reggiano, some parsley, eggs, white pepper, red pepper, kosher salt, garlic and water. Fry in Greek olive oil if you can find it.

 

[Doug E. Fresh]

Ground beef, ground veal and ground pork for me.

And they should definitely be coated in breadcrumbs and fried in olive oil, not baked.

 

[scottsins]

sock monkey wins for deferring to rao's on this matter.

 

[UTeric32]

dam those look huge Steel...

 

[shotgun427]

If you want a healthy alternative I do this:

1/2 lb Extra Lean ground beef
8-10 crumbed whole wheat crackers
1 Large egg.
Dash Worcestershire Sauce
2 dashes soy sauce
Italian Seasoning
1 small onion finely chopped
finely chopped garlic to taste
Coarse Ground pepper to taste
Small amount of Kosher Salt
Ground Parmesan Cheese

Sautee the garlic and onion with some olive oil for about a minute. Then mix all the ingredients together except for the cheese. Ball into meat balls. Place in 400 degree oven covered for 10 or so minutes. Then uncover and sprinkle the cheese over the meat ball generously. Replace them and cook for another 5 or so minutes. This makes enough for 2 people but these are rough estimates anyway. It's really hard to mess up a meat ball.

I know it's not the tradition method but it's tasty and healthy as hell. They are even better the second day.

 

[Steel Shank]

Thank you. They are about the size of a small goat.