Meatball Recipe

1 handfull of Tortilla Chips
1 Baseball sized end of day old french bread torn into pieces
1 teaspoon crushed red pepper
1 teaspoon dried sage
1/2 teaspoon powdered garlic (not garlic salt)
1/2 teaspoon onion powder
1/2 cup chopped parsley
2 inch by 2 inch cube of parmesian cheese
1 large egg
salt and pepper
Place ingredients in a blender and pulse until parmesian chunks are down to 1/2 pea sized.
 
Add to 1 1/2 lbs of 80/20 ground beef and mix. Form golf ball sized balls and bake on baking sheet with rim for 20 minutes at 400 degrees turning a couple times until browned. Add to your sauce...Russ 

Wow...that's different...not traditional, but very interesting...tortilla chips! Got to try this. Thanks!

Sounds like too long to bake them to  me   but  they  must  be fine  even with the chips

Maybe it was 18 minutes and I did turn them three times. They were not over cooked. And it was 80/20. I agree that it sounded too long. You couldn't tell they had the chips in them until told. It added a great taste. Worked very well with the cheese.  As you can tell I was using what was at hand. Normally I would add pork, veal etc... I would make these again as they were very quick and tasted excellent...Russ

When we don't fry our meatballs for sunday gravy, we bake them for about the same time...sounds perfect to me!!!

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

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

 
Now this, is a proper Italian meatball recipe.

ynotryme yours is very close to the way I make mine. Instead of beef and sausage, though, I use beef, veal and ground pork. Oh, and I prefer to grate the onion rather than mince it.

Michael Hoffman


ynotryme yours is very close to the way I make mine. Instead of beef and sausage, though, I use beef, veal and ground pork. Oh, and I prefer to grate the onion rather than mince it.

 
Agree with the beef, veal and pork. Or, just beef and pork.
I grate my onion, too. As I do for meatloaf as well.

I just think the spices, ie. fennel in the sausage adds flavor to the meatballs but honestly, your 3 meats are the traditional choice. plus veal is hard to come by in Dallas-Ft Worth. As it is, I drive over 30 miles to Dallas to buy my sausage at Jimmy's market in east Dallas. Also; I don't actually mince the onion anymore, I do it in a food processer and I use my hands to mix the ingredients together, squishing it between my fingers but don't overwork the meat at either step.

Russ,
Put a wire rack on your baking sheet and you won't need to turn them. They'll cook 360 degrees.

If you don't squish, eat a knish. Of course you have to use your hands.
 
 

Foodbme


Russ,
Put a wire rack on your baking sheet and you won't need to turn them. They'll cook 360 degrees.

 
I like the way the meatballs kind of fry on the bottom I used to use a rack. The recipe tasted great and the addition of pork and or veal would have been excellent. Tortilla strips were an excellent addition. I usually mix 2 parts beef 1 part sausage and 1 part veal. With pork if it has alot of fennel a 1 1 1 can be a little much. Personally I like plain ground pork and add my own fennel and spices...Russ

I usually do mine in the oven at 350 degrees for 18-20 minutes, turning once, using paraffin sheets.  They are moister at 350. 

 
For those who don't care for meatballs with misshapen or flanted sides. Drop your meatballs in a slowly boiling pot of salted water. They will poach and cook through. When I make them, they float to the top. From there, you can brown them any way you desire.
mark
 

Twinwillow

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

Now this, is a proper Italian meatball recipe.

 
My grandmother would have beaten you senseless if you came anywhere near her kitchen with white bread!  Actually sounds good, but I'd probably substitute a nice old semolina bread for the white.

Michael Hoffman


ynotryme yours is very close to the way I make mine. Instead of beef and sausage, though, I use beef, veal and ground pork. Oh, and I prefer to grate the onion rather than mince it.

 
This is how I do it too. Makes for a less lumpy meatball.

doggydaddy


 
For those who don't care for meatballs with misshapen or flanted sides. Drop your meatballs in a slowly boiling pot of salted water. They will poach and cook through. When I make them, they float to the top. From there, you can brown them any way you desire.
mark

While some might disagree with me, I personally think boiling makes a totally different taste and feel of a meatball. If I were to use that method I would brown them first and then finish cooking in the sauce. I have never been an advocate of boiling meat. I would deep fry them. But that is just me....Russ

ynotryme


I just think the spices, ie. fennel in the sausage adds flavor to the meatballs but honestly, your 3 meats are the traditional choice. plus veal is hard to come by in Dallas-Ft Worth. As it is, I drive over 30 miles to Dallas to buy my sausage at Jimmy's market in east Dallas. Also; I don't actually mince the onion anymore, I do it in a food processer and I use my hands to mix the ingredients together, squishing it between my fingers but don't overwork the meat at either step.

 
Ground veal is always available at Wholefoods. And as well I'd imagine at Kuby's and Central Market.

Tony Bad

Michael Hoffman


ynotryme yours is very close to the way I make mine. Instead of beef and sausage, though, I use beef, veal and ground pork. Oh, and I prefer to grate the onion rather than mince it.

This is how I do it too. Makes for a less lumpy meatball.

Real Italian meatballs are supposed to be lumpy and misshapen.  What is this world coming to?

Any non-Italian meatball recipes, or is that sacrilegious?

Tony Bad

Twinwillow

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

Now this, is a proper Italian meatball recipe.

My grandmother would have beaten you senseless if you came anywhere near her kitchen with white bread!  Actually sounds good, but I'd probably substitute a nice old semolina bread for the white.

Ah, to be able to get semolina bread around here.

bill voss


Any non-Italian meatball recipes, or is that sacrilegious?

Stouffer's sells very nice Swedish meatballs with sauce and noodles.

What makes em Swedish, Michael?

bill voss


What makes em Swedish, Michael?

Blond hair?

bill voss


What makes em Swedish, Michael?

Bjorn Bjorklund kisses each one before it is frozen.

Thank You, Twinwillow

Both of those recipes look excellent, in fact.

chewingthefat

bill voss


What makes em Swedish, Michael?

Blond hair?

look what arrived in the mail
 Seriously Scandinavian: Swedish Meatballs | Serious Eats : Recipes
 

This recipe is from the PBS series "Nick Stellino's Family Kitchen".  I watched the episode last night and it looked very good!
 
Brad