Watcha cookin'?

[whipski]

Turkey casserole

[~mikey b]

Anyone got a good/easy meatball recipe? Bonus points if it doesn't have breadcrumbs or similar.

roll meat into balls

[KQ]

Anyone got a good/easy meatball recipe? Bonus points if it doesn't have breadcrumbs or similar.

I've got a good one but it does have 2 pieces of torn up white bread. Want it anyway?

[Danno]

I've got a good one but it does have 2 pieces of torn up white bread. Want it anyway?

Absolutely!

[MagnificentUnicorn]

I like to use panko breadcrumbs for my meatballs.


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[billyk]

I haven’t tried this, but it is how I would make meatballs without bread. But normally, I’d add some panko breadcrumbs, and cut back on the cheese.

https://www.delish.com/cooking/recip...tballs-recipe/

[BFD]

I have made these a few times in memory of my friend. They do have bread crumbs. Since I am in Colorado I use bison. Scroll to the end for his recipe. https://www.thecordovatimes.com/2020...k-a-k-a-sarge/

[Hopeless Sinner]

Here's my ingredient list for Italian style. I use turkey(dark w at least 7% fat), but beef, pork, and lamb or combinations are better. Veal doesn't add a thing imo so I don't mess with it.


ground meat, 1lb

progresso Italian seasoned breadcrumbs

1/2 med yellow onion, minced

garlic powder

parmesan or romano cheese

milk

1 egg, beaten

S+P

chopped flat leaf parsley, if on hand


Wet down the crumb w the milk, then mix all ingredients until just combined w a fork, roll into balls, and straight into warm sauce. They are ready after a 1/2 hour in the sauce.

[Cruiser]

I like to use panko breadcrumbs for my meatballs.


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Same

[John_B]

roll meat into balls

How about you act like a grown up and stop cunting up nice threads with your dislike of Danno?

[BobMc]

I made spaghetti and meatballs last night for dinner. I usually just wing meatballs, the ones I made last night were pretty much exactly as the above with three cloves of garlic swapped out for the onion and no milk.

Sauce was two cans of diced tomatoes, a small can of tomato sauce, one small onion, two cloves of garlic, three small red sweet peppers, a few sprigs of thyme, fresh Italian parsley, a few pinches of fennel seed, and a few pinches of Italian seasoning.

I like to bake the meatballs at 425 for fifteen minutes before adding them to the sauce to simmer for an hour or two. Some leftover hot dog buns, butter and garlic salt made a decent garlic bread. I usually like to bake a complete head of garlic with some olive oil at 350 (wrapped in foil) for an hour or so to make the garlic bread. But, I was running low on garlic.

Added some parmesan and it was pretty tasty. Now that I don’t work with my oldest I don’t see him daily. I use cooking on the weekends to lure him over here, there were no leftovers, it was successful.

[powpig]

I had about 5lb of stew meat that had been in the freezer for quite awhile, so a couple weeks ago I made some Carne Guisada in the slow cooker. It's a tex mex style beef stew.
I make a batch of chili a couple times a year so I was looking for something a bit different and after looking at a few recipes I decided I wouldn't use any chili peppers
I followed this one as a guide,



In addition to the standard ingredients like Onion, Garlic and Beef Broth, I used the can of Roasted Tomatoes, most of 1 Red Bell Pepper a large Carrot, a couple stalks of Celery and some Green Onion. After several hours when I was ready to eat, I stirred in a few tablespoons of Masa Flour until I got my desired consistency.

Had it with some Corn Tortillas and Guac.
Came out well, I'll do this one again!

[~mikey b]

How about you act like a grown up and stop cunting up nice threads with your dislike of Danno?

nah

fuck that

[KQ]

Absolutely!

It should be no surprise that coming from me this is a Cooks Illustrated recipe. I like it because it's fairly quick and has good flavor without a lot of fuss. You can make the meatballs ahead or freeze them. I like to serve it with whole wheat pasta.


Classic Spaghetti and Meatballs

For our spaghetti and meatballs recipe, we wanted nothing short of great meatballs: crusty and dark brown on the outside, soft and moist on the inside. Focusing on ingredients for our meatball recipe, we found that milk did wonderful things for meatballs, especially when mixed to a paste with fresh bread crumbs. Still better was buttermilk, which delivered a delicious flavor. Eggs were also important for texture and flavor; their fats and emulsifiers added moistness and richness. Egg yolks alone worked best; the whites just made the mixture sticky and hard to handle, with no benefits. Another contribution to the flavor dimension can be gotten by adding some ground pork to the usual ground beef (usually chuck); we found 1 part pork to 3 parts beef to be about right.

Meatballs

2 slices white sandwich bread (crusts discarded), torn into small cubes
½ cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
¾ pound ground beef chuck ( or 1 pound if omitting ground pork below)
¼ pound ground pork (to be mixed with ground chuck)
¼ cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small clove garlic, minced (1 teaspoon)
Ground black pepper
Vegetable oil for pan-frying (about 1 1/4 cups)

Simple Tomato Sauce

2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 (28-ounce) can crushed tomatoes
1 tablespoon minced fresh basil leaves
Salt and ground black pepper
1 pound spaghetti
Grated Parmesan cheese

FOR THE MEATBALLS:

1. Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)

3. Bring 4 quarts of water to boil in large pot for cooking pasta.

4. Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.

5. FOR THE SAUCE: Discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.

[riser4]

I'm too lazy to form the mix into uniform round shapes. Years ago I instead made what I called 'meat Squishies '. They consisted of any degree from none to all of the normal meatballs ingredients in addition to the meat, thrown in a pan and chopped up with the metal spatula. The kids are them, which was the goal. The three kids all went through different phases if not liking sauce at different times. I found that chunks of meat with the right seasoning were consumed by the kid critters just as handily as if I added egg and bread. The chunks were necessary because it was more appealing and easier to eat with fingers than cooked crumbled meat made as a precursor to meat sauce. Nowadays I just buy a big bag of Bove's meatballs at Costco.

[nickwm21]

I’ve had the most success with recipes that go with the torn up fresh bread, soaked in buttermilk in lieu of bread crumbs (similar to KQs)… some recipes add a packet of gelatin (Serious Eats / Kenji)


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[Danno]

Thanks for the meatball help, y'all. I'm going to be making Serious Eats' slow cooked oven sauce (a couple of friends have told me it is amazeballs) and I want to pair it with some amazeballs balls of meat. I've got some ideas now.

[bagtagley]

Sounds like you’re looking for recipes with grain/wheat alternatives? Potato flour or potato flakes do a pretty good job as a binder. Those are different than potato starch, which is another way to add some texture but can go really bad if you use too much. If you’re shooting for keto, almond flour isn’t bad, though I like to add an extra egg, well beaten so that it adds some volume. You can adapt traditional recipes, you just have to consider moisture levels as absorption ability can vary widely depending in the binder.

I never have any of those on hand so on the not so regular occasion I make meatballs, I either skip the binder altogether and use a mix of fatty and tougher meat that I slow cook to tender, or grate a potato, wring out the water, and incorporate that.

[Danno]

Sounds like you’re looking for recipes with grain/wheat alternatives? Potato flour or potato flakes do a pretty good job as a binder. Those are different than potato starch, which is another way to add some texture but can go really bad if you use too much. If you’re shooting for keto, almond flour isn’t bad, though I like to add an extra egg, well beaten so that it adds some volume. You can adapt traditional recipes, you just have to consider moisture levels as absorption ability can vary widely depending in the binder.

I never have any of those on hand so on the not so regular occasion I make meatballs, I either skip the binder altogether and use a mix of fatty and tougher meat that I slow cook to tender, or grate a potato, wring out the water, and incorporate that.

Actually, I am looking for carb alternatives, if possible. I have seen recipes with crushed pork rinds or almond flour or just extra parm. I'm not averse to using bread/panko, if necessary, but no/low carb alternatives are good (so potato wouldn't fit the bill).

[Pinned]

You can get away with no breadcrumbs at all, they'll still stick together if you're using a little bit of egg and some seasonings. I use a much smaller amount of breadcrumb than most recipes call for and they always come out nice.

I also saw someone on Instagram make these very small meatballs, like 3/4" - 1". Tried it and they're great. They cook really quickly, especially if seared in a pan or in the oven first for some crust.

[KQ]

I'm too lazy to form the mix into uniform round shapes. Years ago I instead made what I called 'meat Squishies '. They consisted of any degree from none to all of the normal meatballs ingredients in addition to the meat, thrown in a pan and chopped up with the metal spatula. The kids are them, which was the goal. The three kids all went through different phases if not liking sauce at different times. I found that chunks of meat with the right seasoning were consumed by the kid critters just as handily as if I added egg and bread. The chunks were necessary because it was more appealing and easier to eat with fingers than cooked crumbled meat made as a precursor to meat sauce. Nowadays I just buy a big bag of Bove's meatballs at Costco.

Meat Baller





Meatball Master

[riser4]

Too much work. Lol.

[ghosthop]

If you need to add gelatin to yr balls you're probably using too lean of meat.

[irul&ublo]

Turkey casserole

Is that prescription bottle for heartburn?

[irul&ublo]

If you need to add gelatin to yr balls ...

PM Rontele