"Billie" <[email protected]> wrote in message
> I'm interested in making these meatballs, which doesn't require frying
> them before, you just put them in the sauce and let them cook for 3
> hours, then let them sit in the sauce overnight. Is this safe and will
> the meatballs fall apart?
> Here is the video:
I just watched this, and he really overcomplicates things. The sauce sounds
good--I would do this. I also like that he used pork AND beef. But putting
it on a cutting board, using two bowls, all that stuff is just dumb. I have
a GIANT bowl that I have put five pounds of meat in and all the other
ingredients, not six as he has done. He also has an egg per pound of meat, I
think that is too much. (You know he is not using the best method when he
needs an ASSISTANT to help him mix the meatballs, right?) I like the idea of
the basil and parsley but not the paprika. And I hate that jarred garlic. I
think he actually said, you can use "garlic cloves or real garlic." Fresh is
all I would use. I use onion powder because when I have used fresh onions,
my meatballs have fallen apart.
Let us Know how it turns out! I think you will find that the milk and eggs
do a nice job of keeping the meatballs together. You will love NOT having a
food processor to clean, and only having a bowl, not a cutting board and
three or four bowls. Experiment and see what you like!