Spaghetti Meatballs Questions :P

Discussion in 'Recipes' started by keith grima, Aug 28, 2015.

  1. keith grima

    keith grima

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    Hey guys some question about meatballs!!!

    1) Do you soak your bread in milk?

    2) Do you simmer them in the sauce or just fry and drop for a few minutes?

    3) What type of meat should I use, pork or beef?

    4) What cut?

    5) Any good tips for flavor?
     
    Last edited: Aug 28, 2015
  2. chefbuba

    chefbuba

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    Try this recipe, I have made them several times,  Mama's Meatballs. Rocco's a Douche but the meatball recipe is solid.
     
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  3. brianshaw

    brianshaw

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    Same answers as above except baking is as good as frying.
     
  4. pete

    pete Moderator Staff Member

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    I agree with everything Chefbuba said, and will add; when making meatballs for spaghetti, I often like to use a 50/50 blend of ground beef and hot italian sausage.  I still add parm, onion, and a bit of garlic, along with soaked bread and egg and  a bit more s&p.  I always fry my meatballs first, to get a nice crust, add them to my pot of sauce, and then deglaze the pan, that I fried the meatballs in, with some red wine and add that to the sauce also.  It really adds a lot of flavor to the sauce.
     
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  5. cerise

    cerise Banned

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  6. keith grima

    keith grima

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    Ok guys thanks for the info made some on Friday with pomodoro sauce and they turned out amazing :)
     
  7. virgil

    virgil

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    Lol.....did we have the same teacher?? 
     
  8. mike9

    mike9

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    A friends Italian momma set me straight on meatballs - when you soak the bread don't squeeze the milk out.  This will yield a more tender end product.  If the mix is too loose I'll add enough bread crumbs to tighten it up for handling.  I give mine a quick sear then drain on a rack.  I drain that pan and build my sauce in it then cook the meatballs in the sauce.  I pull them when the pasta is near el-dente then finish the pasta in the sauce and serve with fried bread crumbs (sawdust) for topping.  My sauce takes 40 minutes tops - haven't had a complaint yet. 
     
    Last edited: Feb 16, 2016
  9. cerise

    cerise Banned

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    An oldie, but goodie.

    The choice of protein is up to you. There's a place I've heard of that uses wagu beef. Brisket is another of many options.

    I mix up my mixture by hand - don't overwork. Roll it into a log, and portion out for even same-size cooking. Then brown in oil for a crust, and simmer in sauce. The seasonings are up to you - your taste. I don't use bread soaked in milk. Too soggy/soft for my taste.
     
    Last edited: Mar 24, 2016
  10. panini

    panini

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    I usually use beef, pork and veal. I soak bread, cheese, onions and garlic together. Chill, using wet hands roll them and right into the sauce. You have to shake the sauce pot a little to get them all to submerge. I sometimes use chix stock and powdered milk to soak
     
  11. chefross

    chefross

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    I hear Rocco's still around. He may be a douche but he's a douche with a heavy bank account.....
     
  12. ericslomski

    ericslomski

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    1) Do you soak your bread in milk? Yes

    2) Do you simmer them in the sauce or just fry and drop for a few minutes? Simmer

    3) What type of meat should I use, pork or beef? Beef

    4) What cut? Chuck

    5) Any good tips for flavor? pepper flakes or cajun seasoning can go long way if you like spicy