Thread: Meatballs recipes anyone?

"meatnub" <[email protected]> wrote in message
news:[email protected]...
>I have no idea how to make a decent meatball. All i know how is to
> take ground beef and roll it into balls. Blech. So plain and boring!
>
> I am surprised to find out that BHG doesn't have a meatball recipe.
> They have a Sweedish Meatball recipe though.
>
> I would love to hear some of your meatball recipes. I want to make
> some nice flavorful ones, italian first and foremost.
>
> Also - would prefer recipes where the meatballs are cooked in the
> oven, so I can make a big batch and freeze. I don't like spending time
> over the skillet and turning each one. I also don't trust them getting
> fully cooked inside before they get burnt on the outside from the
> skillet as well.
>
> Thanks!
> Paul

Paul;

Have you ever heard of Google?

Try googling Italian Meatballs,and/or go to Costco and buy a big bag.


--
Old Scoundrel

(AKA Dimitri)

"meatnub" <[email protected]> wrote in message
news:[email protected]...
>I have no idea how to make a decent meatball. All i know how is to
> take ground beef and roll it into balls. Blech. So plain and boring!
>
> I am surprised to find out that BHG doesn't have a meatball recipe.
> They have a Sweedish Meatball recipe though.
>
> I would love to hear some of your meatball recipes. I want to make
> some nice flavorful ones, italian first and foremost.
>
> Also - would prefer recipes where the meatballs are cooked in the
> oven, so I can make a big batch and freeze. I don't like spending time
> over the skillet and turning each one. I also don't trust them getting
> fully cooked inside before they get burnt on the outside from the
> skillet as well.
>
> Thanks!
> Paul

Paul;

Have you ever heard of Google?

Try googling Italian Meatballs,and/or go to Costco and buy a big bag.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:

>
> > Also - would prefer recipes where the meatballs are cooked in the
> > oven, so I can make a big batch and freeze. I don't like spending time
> > over the skillet and turning each one. I also don't trust them getting
> > fully cooked inside before they get burnt on the outside from the
> > skillet as well.
> >
> > Thanks!
> > Paul

Sorry, I can't respond directly to the OP because he has an @gmail address
but....


I don't use a precise recipe. It depends on what sort of meat and how I am
using. I start off by crumbling some slightly stale bread and soaking it in
milk. I like to use a mixture of beef with pork and possibly veal. or just
ground veal. I use some very finely chopped garlic, the finer the better, and
not too much, an egg, salt, pepper, a bit of oregano and some grated
Parmesan. I roll them into balls or use the balling tool (rolling is usually
easier. I like to do them in the oven.

Dimitri wrote:

>
> > Also - would prefer recipes where the meatballs are cooked in the
> > oven, so I can make a big batch and freeze. I don't like spending time
> > over the skillet and turning each one. I also don't trust them getting
> > fully cooked inside before they get burnt on the outside from the
> > skillet as well.
> >
> > Thanks!
> > Paul

Sorry, I can't respond directly to the OP because he has an @gmail address
but....


I don't use a precise recipe. It depends on what sort of meat and how I am
using. I start off by crumbling some slightly stale bread and soaking it in
milk. I like to use a mixture of beef with pork and possibly veal. or just
ground veal. I use some very finely chopped garlic, the finer the better, and
not too much, an egg, salt, pepper, a bit of oregano and some grated
Parmesan. I roll them into balls or use the balling tool (rolling is usually
easier. I like to do them in the oven.

meatnub wrote:
> I have no idea how to make a decent meatball. All i know how is to
> take ground beef and roll it into balls. Blech. So plain and boring!
>
> I am surprised to find out that BHG doesn't have a meatball recipe.
> They have a Sweedish Meatball recipe though.
>
> I would love to hear some of your meatball recipes. I want to make
> some nice flavorful ones, italian first and foremost.
>
> Also - would prefer recipes where the meatballs are cooked in the
> oven, so I can make a big batch and freeze. I don't like spending time
> over the skillet and turning each one. I also don't trust them getting
> fully cooked inside before they get burnt on the outside from the
> skillet as well.
>
> Thanks!
> Paul

I use a mixture of ground beef and ground pork. I also add minced garlic,
minced onions, oregano, parmesan, raw egg, and my "secret" ingredient is
crushed (pounded) pre-made garlic & cheese croutons. Mix just until the
texture binds. If the meat mix doesn't stick together to form a loaf and
feels too wet, add more crushed, flavored croutons. (I crush my croutons
with a hammer until they're crumbs, by the way.) Roll the meat up into 2"
sized balls in the palm of your hands and bake at 350 degrees until firm -
45 minutes to an hour?. (The bottoms will be flat; I have no idea how to
avoid that.) Stir or roll them around occasionally while cooking to prevent
burning on the bottom of the meatballs. (Oh and yes, there will be lots of
grease.)

My husband asks for me to make meatballs frequently, and this method has
never failed to disappoint. Hope this helps.

kili

meatnub wrote:
> I have no idea how to make a decent meatball. All i know how is to
> take ground beef and roll it into balls. Blech. So plain and boring!
>
> I am surprised to find out that BHG doesn't have a meatball recipe.
> They have a Sweedish Meatball recipe though.
>
> I would love to hear some of your meatball recipes. I want to make
> some nice flavorful ones, italian first and foremost.
>
> Also - would prefer recipes where the meatballs are cooked in the
> oven, so I can make a big batch and freeze. I don't like spending time
> over the skillet and turning each one. I also don't trust them getting
> fully cooked inside before they get burnt on the outside from the
> skillet as well.
>
> Thanks!
> Paul

I use a mixture of ground beef and ground pork. I also add minced garlic,
minced onions, oregano, parmesan, raw egg, and my "secret" ingredient is
crushed (pounded) pre-made garlic & cheese croutons. Mix just until the
texture binds. If the meat mix doesn't stick together to form a loaf and
feels too wet, add more crushed, flavored croutons. (I crush my croutons
with a hammer until they're crumbs, by the way.) Roll the meat up into 2"
sized balls in the palm of your hands and bake at 350 degrees until firm -
45 minutes to an hour?. (The bottoms will be flat; I have no idea how to
avoid that.) Stir or roll them around occasionally while cooking to prevent
burning on the bottom of the meatballs. (Oh and yes, there will be lots of
grease.)

My husband asks for me to make meatballs frequently, and this method has
never failed to disappoint. Hope this helps.

kili

On Jun 5, 3:22*pm, "kilikini" <kiliki...@NOSPAMhotmail.com> wrote:
> meatnub wrote:
> > I have no idea how to make a decent meatball. All i know how is to
> > take ground beef and roll it into balls. Blech. So plain and boring!
>
> > I am surprised to find out that BHG doesn't have a meatball recipe.
> > They have a Sweedish Meatball recipe though.
>
> > I would love to hear some of your meatball recipes. I want to make
> > some nice flavorful ones, italian first and foremost.
>
> > Also - would prefer recipes where the meatballs are cooked in the
> > oven, so I can make a big batch and freeze. I don't like spending time
> > over the skillet and turning each one. I also don't trust them getting
> > fully cooked inside before they get burnt on the outside from the
> > skillet as well.
>
> > Thanks!
> > Paul
>
> I use a mixture of ground beef and ground pork. *I also add minced garlic,
> minced onions, oregano, parmesan, raw egg, and my "secret" ingredient is
> crushed (pounded) pre-made garlic & cheese croutons. *Mix just until the
> texture binds. *If the meat mix doesn't stick together to form a loaf and
> feels too wet, add more crushed, flavored croutons. *(I crush my croutons
> with a hammer until they're crumbs, by the way.) *Roll the meat up into 2"
> sized balls in the palm of your hands and bake at 350 degrees until firm -
> 45 minutes to an hour?. *(The bottoms will be flat; I have no idea how to
> avoid that.) *Stir or roll them around occasionally while cooking to prevent
> burning on the bottom of the meatballs. *(Oh and yes, there will be lotsof
> grease.)
>
> My husband asks for me to make meatballs frequently, and this method has
> never failed to disappoint. *Hope this helps.
>
> kili- Hide quoted text -
>
> - Show quoted text -

ground pork? hm. interesting. i will give this a try, thanks.

On Jun 5, 3:22*pm, "kilikini" <kiliki...@NOSPAMhotmail.com> wrote:
> meatnub wrote:
> > I have no idea how to make a decent meatball. All i know how is to
> > take ground beef and roll it into balls. Blech. So plain and boring!
>
> > I am surprised to find out that BHG doesn't have a meatball recipe.
> > They have a Sweedish Meatball recipe though.
>
> > I would love to hear some of your meatball recipes. I want to make
> > some nice flavorful ones, italian first and foremost.
>
> > Also - would prefer recipes where the meatballs are cooked in the
> > oven, so I can make a big batch and freeze. I don't like spending time
> > over the skillet and turning each one. I also don't trust them getting
> > fully cooked inside before they get burnt on the outside from the
> > skillet as well.
>
> > Thanks!
> > Paul
>
> I use a mixture of ground beef and ground pork. *I also add minced garlic,
> minced onions, oregano, parmesan, raw egg, and my "secret" ingredient is
> crushed (pounded) pre-made garlic & cheese croutons. *Mix just until the
> texture binds. *If the meat mix doesn't stick together to form a loaf and
> feels too wet, add more crushed, flavored croutons. *(I crush my croutons
> with a hammer until they're crumbs, by the way.) *Roll the meat up into 2"
> sized balls in the palm of your hands and bake at 350 degrees until firm -
> 45 minutes to an hour?. *(The bottoms will be flat; I have no idea how to
> avoid that.) *Stir or roll them around occasionally while cooking to prevent
> burning on the bottom of the meatballs. *(Oh and yes, there will be lotsof
> grease.)
>
> My husband asks for me to make meatballs frequently, and this method has
> never failed to disappoint. *Hope this helps.
>
> kili- Hide quoted text -
>
> - Show quoted text -

ground pork? hm. interesting. i will give this a try, thanks.

On Jun 5, 11:45*am, meatnub <meat...@gmail.com> wrote:
> I have no idea how to make a decent meatball. All i know how is to
> take ground beef and roll it into balls. Blech. So plain and boring!
>
> I am surprised to find out that BHG doesn't have a meatball recipe.
> They have a Sweedish Meatball recipe though.
>
> I would love to hear some of your meatball recipes. I want to make
> some nice flavorful ones, italian first and foremost.
>
> Also - would prefer recipes where the meatballs are cooked in the
> oven, so I can make a big batch and freeze. I don't like spending time
> over the skillet and turning each one. I also don't trust them getting
> fully cooked inside before they get burnt on the outside from the
> skillet as well.
>
> Thanks!
> Paul

Meatball recipe in BH & G is in my red & white cookbook at the
"Spaghetti" page. That's pretty much how I make mine.

As to browning them before adding them to the sauce: Do what I do -
make your meatball mixture and press it firmly into a greased (with
cooking spray) or oiled rectangular pan as deep as you want your
finished meatball to be. Turn the mixture upside down (forcefully) on
a sheet of wax paper or foil, and cut it into squares. Separate the
squares and put them on a broiler rack and bake them in the oven until
brown and crispy on the outside - about 20-30 minutes at 450 deg.
(Check ont hem often.)

These are perfect "meat squares" - don't roll around, don't fall out
of sub sandwiches, slice nicely ... what more could you want? ;-)

If you still can't find a meatball recipe (and BH & G's is very, very
good), let me know and I'll bring mine.

N.

On Jun 5, 11:45*am, meatnub <meat...@gmail.com> wrote:
> I have no idea how to make a decent meatball. All i know how is to
> take ground beef and roll it into balls. Blech. So plain and boring!
>
> I am surprised to find out that BHG doesn't have a meatball recipe.
> They have a Sweedish Meatball recipe though.
>
> I would love to hear some of your meatball recipes. I want to make
> some nice flavorful ones, italian first and foremost.
>
> Also - would prefer recipes where the meatballs are cooked in the
> oven, so I can make a big batch and freeze. I don't like spending time
> over the skillet and turning each one. I also don't trust them getting
> fully cooked inside before they get burnt on the outside from the
> skillet as well.
>
> Thanks!
> Paul

Meatball recipe in BH & G is in my red & white cookbook at the
"Spaghetti" page. That's pretty much how I make mine.

As to browning them before adding them to the sauce: Do what I do -
make your meatball mixture and press it firmly into a greased (with
cooking spray) or oiled rectangular pan as deep as you want your
finished meatball to be. Turn the mixture upside down (forcefully) on
a sheet of wax paper or foil, and cut it into squares. Separate the
squares and put them on a broiler rack and bake them in the oven until
brown and crispy on the outside - about 20-30 minutes at 450 deg.
(Check ont hem often.)

These are perfect "meat squares" - don't roll around, don't fall out
of sub sandwiches, slice nicely ... what more could you want? ;-)

If you still can't find a meatball recipe (and BH & G's is very, very
good), let me know and I'll bring mine.

N.

On Jun 5, 3:57*pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
> On Jun 5, 11:45*am, meatnub <meat...@gmail.com> wrote:
>
>
>
>
>
> > I have no idea how to make a decent meatball. All i know how is to
> > take ground beef and roll it into balls. Blech. So plain and boring!
>
> > I am surprised to find out that BHG doesn't have a meatball recipe.
> > They have a Sweedish Meatball recipe though.
>
> > I would love to hear some of your meatball recipes. I want to make
> > some nice flavorful ones, italian first and foremost.
>
> > Also - would prefer recipes where the meatballs are cooked in the
> > oven, so I can make a big batch and freeze. I don't like spending time
> > over the skillet and turning each one. I also don't trust them getting
> > fully cooked inside before they get burnt on the outside from the
> > skillet as well.
>
> > Thanks!
> > Paul
>
> Meatball recipe in BH & G is in my red & white cookbook at the
> "Spaghetti" page. *That's pretty much how I make mine.
>
> As to browning them before adding them to the sauce: *Do what I do -
> make your meatball mixture and press it firmly into a greased (with
> cooking spray) or oiled rectangular pan as deep as you want your
> finished meatball to be. *Turn the mixture upside down (forcefully) on
> a sheet of wax paper or foil, and cut it into squares. *Separate the
> squares and put them on a broiler rack and bake them in the oven until
> brown and crispy on the outside - about 20-30 minutes at 450 deg.
> (Check ont hem often.)
>
> These are perfect "meat squares" - don't roll around, don't fall out
> of sub sandwiches, slice nicely ... what more could you want? ;-)
>
> If you still can't find a meatball recipe (and BH & G's is very, very
> good), let me know and I'll bring mine.
>
> N.- Hide quoted text -
>
> - Show quoted text -

Yes - you're right, I think I remember seeing this "meat squares"
recipe. I looked in the Meat section under ground beef expecting to
find it there. I'll have to look at this again. Thanks!

On Jun 5, 3:57*pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
> On Jun 5, 11:45*am, meatnub <meat...@gmail.com> wrote:
>
>
>
>
>
> > I have no idea how to make a decent meatball. All i know how is to
> > take ground beef and roll it into balls. Blech. So plain and boring!
>
> > I am surprised to find out that BHG doesn't have a meatball recipe.
> > They have a Sweedish Meatball recipe though.
>
> > I would love to hear some of your meatball recipes. I want to make
> > some nice flavorful ones, italian first and foremost.
>
> > Also - would prefer recipes where the meatballs are cooked in the
> > oven, so I can make a big batch and freeze. I don't like spending time
> > over the skillet and turning each one. I also don't trust them getting
> > fully cooked inside before they get burnt on the outside from the
> > skillet as well.
>
> > Thanks!
> > Paul
>
> Meatball recipe in BH & G is in my red & white cookbook at the
> "Spaghetti" page. *That's pretty much how I make mine.
>
> As to browning them before adding them to the sauce: *Do what I do -
> make your meatball mixture and press it firmly into a greased (with
> cooking spray) or oiled rectangular pan as deep as you want your
> finished meatball to be. *Turn the mixture upside down (forcefully) on
> a sheet of wax paper or foil, and cut it into squares. *Separate the
> squares and put them on a broiler rack and bake them in the oven until
> brown and crispy on the outside - about 20-30 minutes at 450 deg.
> (Check ont hem often.)
>
> These are perfect "meat squares" - don't roll around, don't fall out
> of sub sandwiches, slice nicely ... what more could you want? ;-)
>
> If you still can't find a meatball recipe (and BH & G's is very, very
> good), let me know and I'll bring mine.
>
> N.- Hide quoted text -
>
> - Show quoted text -

Yes - you're right, I think I remember seeing this "meat squares"
recipe. I looked in the Meat section under ground beef expecting to
find it there. I'll have to look at this again. Thanks!

On Jun 5, 3:24 pm, meatnub <meat...@gmail.com> wrote:
> On Jun 5, 3:57 pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
>
>
>
> > On Jun 5, 11:45 am, meatnub <meat...@gmail.com> wrote:
>
> > > I have no idea how to make a decent meatball. All i know how is to
> > > take ground beef and roll it into balls. Blech. So plain and boring!
>
> > > I am surprised to find out that BHG doesn't have a meatball recipe.
> > > They have a Sweedish Meatball recipe though.
>
> > > I would love to hear some of your meatball recipes. I want to make
> > > some nice flavorful ones, italian first and foremost.
>
> > > Also - would prefer recipes where the meatballs are cooked in the
> > > oven, so I can make a big batch and freeze. I don't like spending time
> > > over the skillet and turning each one. I also don't trust them getting
> > > fully cooked inside before they get burnt on the outside from the
> > > skillet as well.
>
> > > Thanks!
> > > Paul
>
> > Meatball recipe in BH & G is in my red & white cookbook at the
> > "Spaghetti" page. That's pretty much how I make mine.
>
> > As to browning them before adding them to the sauce: Do what I do -
> > make your meatball mixture and press it firmly into a greased (with
> > cooking spray) or oiled rectangular pan as deep as you want your
> > finished meatball to be. Turn the mixture upside down (forcefully) on
> > a sheet of wax paper or foil, and cut it into squares. Separate the
> > squares and put them on a broiler rack and bake them in the oven until
> > brown and crispy on the outside - about 20-30 minutes at 450 deg.
> > (Check ont hem often.)
>
> > These are perfect "meat squares" - don't roll around, don't fall out
> > of sub sandwiches, slice nicely ... what more could you want? ;-)
>
> > If you still can't find a meatball recipe (and BH & G's is very, very
> > good), let me know and I'll bring mine.
>
> > N.- Hide quoted text -
>
> > - Show quoted text -
>
> Yes - you're right, I think I remember seeing this "meat squares"
> recipe. I looked in the Meat section under ground beef expecting to
> find it there. I'll have to look at this again. Thanks!

Hey, let's have some credit here ;-) The "meatsquares" idea and
method is mine. If someone else came up with it, too, that's fine,
but I didn't copy anyone.

N.

On Jun 5, 3:24 pm, meatnub <meat...@gmail.com> wrote:
> On Jun 5, 3:57 pm, Nancy2 <nancy-doo...@uiowa.edu> wrote:
>
>
>
> > On Jun 5, 11:45 am, meatnub <meat...@gmail.com> wrote:
>
> > > I have no idea how to make a decent meatball. All i know how is to
> > > take ground beef and roll it into balls. Blech. So plain and boring!
>
> > > I am surprised to find out that BHG doesn't have a meatball recipe.
> > > They have a Sweedish Meatball recipe though.
>
> > > I would love to hear some of your meatball recipes. I want to make
> > > some nice flavorful ones, italian first and foremost.
>
> > > Also - would prefer recipes where the meatballs are cooked in the
> > > oven, so I can make a big batch and freeze. I don't like spending time
> > > over the skillet and turning each one. I also don't trust them getting
> > > fully cooked inside before they get burnt on the outside from the
> > > skillet as well.
>
> > > Thanks!
> > > Paul
>
> > Meatball recipe in BH & G is in my red & white cookbook at the
> > "Spaghetti" page. That's pretty much how I make mine.
>
> > As to browning them before adding them to the sauce: Do what I do -
> > make your meatball mixture and press it firmly into a greased (with
> > cooking spray) or oiled rectangular pan as deep as you want your
> > finished meatball to be. Turn the mixture upside down (forcefully) on
> > a sheet of wax paper or foil, and cut it into squares. Separate the
> > squares and put them on a broiler rack and bake them in the oven until
> > brown and crispy on the outside - about 20-30 minutes at 450 deg.
> > (Check ont hem often.)
>
> > These are perfect "meat squares" - don't roll around, don't fall out
> > of sub sandwiches, slice nicely ... what more could you want? ;-)
>
> > If you still can't find a meatball recipe (and BH & G's is very, very
> > good), let me know and I'll bring mine.
>
> > N.- Hide quoted text -
>
> > - Show quoted text -
>
> Yes - you're right, I think I remember seeing this "meat squares"
> recipe. I looked in the Meat section under ground beef expecting to
> find it there. I'll have to look at this again. Thanks!

Hey, let's have some credit here ;-) The "meatsquares" idea and
method is mine. If someone else came up with it, too, that's fine,
but I didn't copy anyone.

N.

I am not sure of the exact recipe but I bet Nancy could give it to
you. It has something to do with grape
jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I am not sure of the exact recipe but I bet Nancy could give it to
you. It has something to do with grape
jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!

"pamjd" <[email protected]> wrote

>I am not sure of the exact recipe but I bet Nancy could give it to
> you. It has something to do with grape
> jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!

(laugh) He'd probably love those. Don't forget the chili sauce!

nancy

"pamjd" <[email protected]> wrote

>I am not sure of the exact recipe but I bet Nancy could give it to
> you. It has something to do with grape
> jelly!!!!!!!!!!!!!!!!!!!!!!!!!!!!

(laugh) He'd probably love those. Don't forget the chili sauce!

nancy

"Dimitri" <[email protected]> wrote in message
>
> Try googling Italian Meatballs,and/or go to Costco and buy a big bag.
>

Pre-made meatballs? I do hope you are kidding. Please tell me you're
kidding.