Meatball Recipe

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bdtn
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Re:Meatball Recipe 2010/10/27 17:19:26 (permalink)
try cooked rice  instead of bread crumbs in any recipe its oil school italian from the rice growing regions
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analei
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Re:Meatball Recipe 2010/10/28 11:15:32 (permalink)
Hi TonyBad:
Why would your Italian grandmother beaten anyone senseless for using white bread..i guess she would have beaten my mom, me, my dad, his mom, as we were all born in Italy, raised there, (except me). Where did this tradition come from that using white bread in a meatball recipe warrant a beating from your nonna?
post edited by analei - 2010/10/28 11:16:35
#32
analei
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Re:Meatball Recipe 2010/10/28 11:17:11 (permalink)
bdtn

try cooked rice  instead of bread crumbs in any recipe its oil school italian from the rice growing regions

Yes..that is quite nice actually. 
#33
ALLGOOD
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Re:Meatball Recipe 2010/10/28 13:06:29 (permalink)
Recipe from OLD Campbell's Soup Cookbook (make these all the time): 
-1-1/2 lb ground beef (85% lean)
-One lightly beaten egg
-1/2 cup fine dry bread crumbs (Old London)
-1/3 cup Campbells condensed french onion soup (not creamy)
Mix together all of the above, really get in there with your hands and blend it together.  Roll into 1/2" meatballs.  place on rack in shallow pan in oven. Bake at 350 degrees for 1-1/2 hours or until done.  Let cool.  Makes about 18 to 20 meatballs.  I portion them out and use them in spaghetti, or put them in a slow cooker with brown gravy and serve with noodles or rice.  Or put in slow cooker, add 1 jar of Prego sauce simmer on low for a few hours, sprinkle shredded mozz cheese on top and serve on their own.
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Tony Bad
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Re:Meatball Recipe 2010/10/28 13:40:14 (permalink)
analei

Hi TonyBad:
Why would your Italian grandmother beaten anyone senseless for using white bread..i guess she would have beaten my mom, me, my dad, his mom, as we were all born in Italy, raised there, (except me). Where did this tradition come from that using white bread in a meatball recipe warrant a beating from your nonna?

 
Not a tradition, she just didn't like white bread as it wasn't really bread.
#35
analei
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Re:Meatball Recipe 2010/10/28 14:19:47 (permalink)
Tonybad..Smiles..i am guessing not the white squishy bread. Yeah..my family will agree there. It has to be homemade good sturdy bread in our house. 
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Tony Bad
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Re:Meatball Recipe 2010/10/28 14:32:03 (permalink)
analei

Tonybad..Smiles..i am guessing not the white squishy bread. Yeah..my family will agree there. It has to be homemade good sturdy bread in our house. 

 
You are right, it was the mushy white bread, like wonder bread, that she didn't like. If it was home made it would have been fine. She had many such preferences. Like she could never just use ground meat in her lasagna...it had to be made into meatballs, which were cooked, then cut up or crumbled into the lasagna. Not sure why, it was just the way it was done. We were too happy with the end product to ever complain!! 
#37
analei
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Re:Meatball Recipe 2010/10/28 15:19:50 (permalink)
Tonybad..i cannot agree with you more and your nonna.  No complaints, and only too happy to be the recipients of her cooking I am sure you all were.
 
In Naples, they make a very fanastic lasagna, but the meat is made into tiny little mealballs, fried or baked, and then added to the noodle dish with sauce, fresh mozz, ricotta, chopped hard cooked eggs (it is very good), grated pecorino or romano etc. 
 
 
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ynotryme
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Re:Meatball Recipe 2010/10/28 22:22:23 (permalink)
That's what I do in my lasagna too. Take the meatballs finished in the sauce then break them up in pieces and layer them between the bottom noodles and then a ricotta mixture of 1 cup ricotta, 1 cup mozzarella, 2 eggs, 1 cup parmigiana and 1/2 cup of fresh parsley (stemless and processed in a food processer): worst part of making meatballs or lasagna is cutting the leaves off the stems; snip snip, continue layers of noodles and ricotta mixture. Add enough sauce to cover the top layer of macaroni. sprinkle liberally with parmigiana or romano, cover top with a layer of mozzarella. I always save enough Sauce to be served with the meal. Serve with fresh Hardcrusted Italian, Sicilian or French bread and an Antipasto. Traditionally, we had Tortoni for dessert.  My family never used the hard boiled eggs in lasagna but we did in baked ziti. The sauce and hardboiled eggs compliment each other. 
post edited by ynotryme - 2010/10/29 00:42:04
#39
Michael Hoffman
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Re:Meatball Recipe 2010/10/28 23:30:46 (permalink)
analei

Tonybad..i cannot agree with you more and your nonna.  No complaints, and only too happy to be the recipients of her cooking I am sure you all were.

In Naples, they make a very fanastic lasagna, but the meat is made into tiny little mealballs, fried or baked, and then added to the noodle dish with sauce, fresh mozz, ricotta, chopped hard cooked eggs (it is very good), grated pecorino or romano etc. 



Ah, now you see, when making lasagna I was brought up making rather large meatballs and then slicing them for layers, usually along with sliced sausage. Naturally, there was sauce, and cheeses (ricotta, mozzarella or scamorze and either pecorino or Parmigiano Reggiano).


#40
analei
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Re:Meatball Recipe 2010/10/29 11:45:11 (permalink)
ynotryme

That's what I do in my lasagna too. Take the meatballs finished in the sauce then break them up in pieces and layer them between the bottom noodles and then a ricotta mixture of 1 cup ricotta, 1 cup mozzarella, 2 eggs, 1 cup parmigiana and 1/2 cup of fresh parsley (stemless and processed in a food processer): worst part of making meatballs or lasagna is cutting the leaves off the stems; snip snip, continue layers of noodles and ricotta mixture. Add enough sauce to cover the top layer of macaroni. sprinkle liberally with parmigiana or romano, cover top with a layer of mozzarella. I always save enough Sauce to be served with the meal. Serve with fresh Hardcrusted Italian, Sicilian or French bread and an Antipasto. Traditionally, we had Tortoni for dessert.  My family never used the hard boiled eggs in lasagna but we did in baked ziti. The sauce and hardboiled eggs compliment each other. 

 
MMMM..thank you for the ideas there..i like it!
Now the hard boiled eggs seems something unique (according to my research) to southern cooking, and specificially Neopolitan cuisine. I can see it working quite nicely in ziti too!
I like this forum..sharing and comparing ideas!
#41
analei
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Re:Meatball Recipe 2010/10/29 13:06:04 (permalink)
Mr Hoffman,
 
In reading the threads on here..i am always impressed by your knowledge of Italian foods, customs, and such.
#42
Michael Hoffman
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Re:Meatball Recipe 2010/10/29 13:51:48 (permalink)
analei

Mr Hoffman,

In reading the threads on here..i am always impressed by your knowledge of Italian foods, customs, and such.

Thank you. I just happened to grow up in a city where everyone who wasn't Italian wanted to be. Most of our neighbors were Italian, and most of the kids I grew up with, went to school with and played sports with were Italian. And considering the fact that my mother was easily the worst cook in the world I spent a lot of time in Italian kitchens, most of which were either in the basement of homes or in the back yards.
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hannahbannah
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Re:Meatball Recipe 2010/10/29 14:13:39 (permalink)
I made meatballs last nite.  I used 2 parts ground chuck and 1 part grouned pork.  I saute chopped onion and add to mix along with milk, catsup, progresso seasoned bread crumbs, WONDER bread ends chopped, and egg.  The amounts you use depends on how much meat is in the mix..  The most important part to meatballs are the spices you add.  I use a large amount of oregano and basil and salt and pepper to taste .  These spices make the meatballs more Greeek style.  I bake them for 20-30 minutes depending on size of balls. 
  The sauce is another thread, but,  I use Tuttorossa crushed tomates, sauted onion in olive oil, basil, oregano, salt and pepper.  The amount you add to the pot depends on how many cans are used.  Simmer for 5 minutes............done..easy......
#44
joerogo
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Re:Meatball Recipe 2010/10/29 14:49:09 (permalink)
Not to toot my own horn but Thanksgiving is right around the corner!
#45
Michael Hoffman
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Re:Meatball Recipe 2010/10/29 14:52:54 (permalink)
joerogo

Not to toot my own horn but Thanksgiving is right around the corner!

Go aand toot, but give me a link that works.
#46
joerogo
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Re:Meatball Recipe 2010/10/29 14:56:22 (permalink)
Michael Hoffman

joerogo

Not to toot my own horn but Thanksgiving is right around the corner!

Go aand toot, but give me a link that works.

 
Try this.
 
http://www.roadfood.com/Forums/tm.aspx?m=460490&high=meatballs
#47
Michael Hoffman
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Re:Meatball Recipe 2010/10/29 15:08:34 (permalink)
First of all, that was a lousy thing to do. I am now salivating so much I need to change my shirt.
 
Second, I had to copy the URL and use it because it wouldn't work when I clicked on it. Then, just for kicks I tried the link in your original post and it worked. I then tried the URL and it worked. Something creepy going on here -- must have something to do with Halloween.
#48
analei
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Re:Meatball Recipe 2010/10/29 16:03:38 (permalink)
Joerogo--bellissimo--wow, that looks so toothsome and hearty and good for you.
#49
BillyB
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Re:Meatball Recipe 2010/10/29 16:15:14 (permalink)
ynotryme

1/2 lb ground beef
1/2 lb italian sausage
1 cup grated cheese
2 eggs
4 cloves minced garlic
1 sm onion minced
6 slices white bread soaked in milk pour off excess milk  pulled apart in sm pieces
1/2 cup fresh parsley
1 tps oregano
salt and pepper
rolled  in hand to size
fry a few at a time (important) in good olive oil turning till they hold their shape, do not brown as that will make the meatballs hard 
finish cooking in tomato sauce

These are the meatballs everyone on the East coast was raised on. I think in most cases people switched to bread crumbs because it was easier. I also remember all the recipes call for Ground veal, pork and sausage, we also used this mixture for Stuffed Cabbage rolls..............BillyB
#50
analei
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Re:Meatball Recipe 2010/10/29 16:26:57 (permalink)
Michael Hoffman

joerogo

Not to toot my own horn but Thanksgiving is right around the corner!

Go aand toot, but give me a link that works.

--you are funny, Mr. Hoffman.
#51
BillyB
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Re:Meatball Recipe 2010/10/29 16:35:37 (permalink)
analei

Mr Hoffman,

In reading the threads on here..i am always impressed by your knowledge of Italian foods, customs, and such.


I am always impressed with Mr Hoffman knowledge, after all he grew up next to the bowl. I hope he was talking about Yale......................
#52
Michael Hoffman
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Re:Meatball Recipe 2010/10/29 17:10:45 (permalink)
He was, indeed. West Rock Avenue.
#53
BillyB
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Re:Meatball Recipe 2010/10/30 09:26:02 (permalink)
Michael Hoffman

He was, indeed. West Rock Avenue.


Michael, I would say the quality of the Homemade Italian meatballs I had growing up in Bridgeport were the best I have ever had. The quality of Italian sausage, Kielbasa were second to none. The Italian recipe for Eggplant Parmesan my Mom made and I still use today, is melt in your mouth goodness and a labor of love to make for my family. I made some  a few weeks ago and my little girl who always says she doesn't eat eggplant said I want some of that...................I miss the variety of what a diverse cultural area has to offer............BillyB
#54
Curbside Grill
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Re:Meatball Recipe 2010/10/31 08:32:58 (permalink)
Haven't seen in the thread but to 1 lb Ground beef and 1 lb Ground pork I add a cup of Panko Bread crumbs soaked in a little more than a 1/2 C milk. I will not tell people their seasonings. that is you But enough milk to soak the bread crumbs. after everything else is assembled and the bread crumbs soaked the milk up add to the mix.  Brown in a non-stick skillet and finish in the sauce. They are so moist.
#55
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