Meatball Recipe

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Russ Jackson
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2010/10/24 18:09:46 (permalink)

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 
post edited by Russ Jackson - 2010/10/24 19:49:17
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54 Replies Related Threads

    leethebard
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    Re:Meatball Recipe 2010/10/24 18:25:50 (permalink)
    Wow...that's different...not traditional, but very interesting...tortilla chips! Got to try this. Thanks!
    #2
    Greymo
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    Re:Meatball Recipe 2010/10/24 18:28:55 (permalink)
    Sounds like too long to bake them to  me   but  they  must  be fine  even with the chips
    #3
    Russ Jackson
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    Re:Meatball Recipe 2010/10/24 18:36:48 (permalink)
    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
    #4
    leethebard
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    Re:Meatball Recipe 2010/10/24 20:43:44 (permalink)
    When we don't fry our meatballs for sunday gravy, we bake them for about the same time...sounds perfect to me!!!
    #5
    ynotryme
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    Re:Meatball Recipe 2010/10/24 21:34:59 (permalink)
    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
    #6
    Twinwillow
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    Re:Meatball Recipe 2010/10/24 21:51:46 (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

     
    Now this, is a proper Italian meatball recipe.
    #7
    Michael Hoffman
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    Re:Meatball Recipe 2010/10/24 22:07:46 (permalink)
    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.
    #8
    Twinwillow
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    Re:Meatball Recipe 2010/10/24 23:47:01 (permalink)
    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.
    #9
    ynotryme
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    Re:Meatball Recipe 2010/10/24 23:58:55 (permalink)
    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.
    #10
    Foodbme
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    Re:Meatball Recipe 2010/10/25 00:05:22 (permalink)
    Russ,
    Put a wire rack on your baking sheet and you won't need to turn them. They'll cook 360 degrees.
    #11
    Michael Hoffman
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    Re:Meatball Recipe 2010/10/25 00:08:03 (permalink)
    If you don't squish, eat a knish. Of course you have to use your hands.
     
     
    #12
    Russ Jackson
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    Re:Meatball Recipe 2010/10/25 08:33:15 (permalink)
    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

    #13
    NYPIzzaNut
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    Re:Meatball Recipe 2010/10/25 09:02:15 (permalink)
    I usually do mine in the oven at 350 degrees for 18-20 minutes, turning once, using paraffin sheets.  They are moister at 350. 
    #14
    doggydaddy
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    Re:Meatball Recipe 2010/10/25 09:55:57 (permalink)
     
    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
     
    #15
    Tony Bad
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    Re:Meatball Recipe 2010/10/25 09:58:48 (permalink)
    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.
    #16
    Tony Bad
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    Re:Meatball Recipe 2010/10/25 10:00:28 (permalink)
    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.
    #17
    Russ Jackson
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    Re:Meatball Recipe 2010/10/25 10:30:42 (permalink)
    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
    #18
    Twinwillow
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    Re:Meatball Recipe 2010/10/25 10:36:23 (permalink)
    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.
    #19
    NYPIzzaNut
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    Re:Meatball Recipe 2010/10/25 11:04:07 (permalink)
    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?

    #20
    1bbqboy
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    Re:Meatball Recipe 2010/10/25 11:20:44 (permalink)
    Any non-Italian meatball recipes, or is that sacrilegious?
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    Michael Hoffman
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    Re:Meatball Recipe 2010/10/25 11:44:10 (permalink)
    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.
    #22
    Michael Hoffman
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    Re:Meatball Recipe 2010/10/25 11:45:43 (permalink)
    bill voss

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


    Stouffer's sells very nice Swedish meatballs with sauce and noodles.
    #23
    1bbqboy
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    Re:Meatball Recipe 2010/10/25 11:58:54 (permalink)
    What makes em Swedish, Michael?
    #24
    chewingthefat
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    Re:Meatball Recipe 2010/10/25 12:12:56 (permalink)
    bill voss

    What makes em Swedish, Michael?

    Blond hair?

    #25
    Michael Hoffman
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    Re:Meatball Recipe 2010/10/25 12:29:54 (permalink)
    bill voss

    What makes em Swedish, Michael?


    Bjorn Bjorklund kisses each one before it is frozen.
    #26
    ynotryme
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    Re:Meatball Recipe 2010/10/26 01:55:11 (permalink)
    Thank You, Twinwillow
    #27
    MellowRoast
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    Re:Meatball Recipe 2010/10/26 06:31:40 (permalink)
    Both of those recipes look excellent, in fact.
    #28
    1bbqboy
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    Re:Meatball Recipe 2010/10/27 15:36:24 (permalink)
    chewingthefat

    bill voss

    What makes em Swedish, Michael?

    Blond hair?

    look what arrived in the mail
     Seriously Scandinavian: Swedish Meatballs | Serious Eats : Recipes
     
    #29
    ScreamingChicken
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    Re:Meatball Recipe 2010/10/27 15:58:03 (permalink)
    This recipe is from the PBS series "Nick Stellino's Family Kitchen".  I watched the episode last night and it looked very good!
     
    Brad
    #30
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