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Thread: One Eyed Chef meatballs

  1. #1
    Billie Guest

    Default One Eyed Chef meatballs

    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:
    http://www.youtube.com/watch?v=iy8rRgU2IKg

  2. #2
    cybercat Guest

    Default Re: One Eyed Chef meatballs


    "Billie" <[email protected]> wrote in message
    news:[email protected]..
    > 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:
    > http://www.youtube.com/watch?v=iy8rRgU2IKg


    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!



  3. #3
    [email protected] Guest

    Default Re: One Eyed Chef meatballs

    On Apr 25, 11:09*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > "Billie" <PUSSSYK...@aol.com> wrote in message
    >
    > news:[email protected]..
    >
    > > 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:
    > >http://www.youtube.com/watch?v=iy8rRgU2IKg

    >
    > 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 ideaof
    > 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." Freshis
    > 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 havinga
    > food processor to clean, and only having a bowl, not a cutting board and
    > three or four bowls. Experiment and see what you like!


    Thanks for the recipe, I'm going to try it next time. I did make them
    and they are cooking in sauce in my roaster. BTW, I did do it on a
    large cutting board, with my husband's help (he thought I was crazy)
    and it was a mess and totally unnecessary. I think he was trying to
    keep from handling the meat too much, but it WAS messy!

    Many thanks again!

    Billie

  4. #4
    Becca Guest

    Default Re: One Eyed Chef meatballs

    Billie wrote:
    > 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:
    > http://www.youtube.com/watch?v=iy8rRgU2IKg
    >


    We make make meatballs using 5-6 pounds of meat. I will use an ice
    cream scoop to make the meatballs, put them on a half sheet (cookie
    sheet?) then bake them in the oven. Allow to cool, then freeze them in
    ziploc bags.


    This was a difficult video to watch, it was long and I do not have the
    best patience. lol It was interesting that he made the sauce using a
    dozen bay leaves. He added fresh basil in the beginning and fresh herbs
    should be added at the end. He also used a ton of bread crumbs in the
    meatballs.


    Becca

  5. #5
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: One Eyed Chef meatballs

    On Apr 26, 8:41*am, Becca <be...@hal-pc.org> wrote:
    > Billie wrote:
    > > 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:
    > >http://www.youtube.com/watch?v=iy8rRgU2IKg

    >
    > We make make meatballs using 5-6 pounds of meat. *I will use an ice
    > cream scoop to make the meatballs, put them on a half sheet (cookie
    > sheet?) then bake them in the oven. *Allow to cool, then freeze them in
    > ziploc bags.
    >
    > This was a difficult video to watch, it was long and I do not have the
    > best patience. lol *It was interesting that he made the sauce using a
    > dozen bay leaves. *He added fresh basil in the beginning and fresh herbs
    > should be added at the end. *He also used a ton of bread crumbs in the
    > meatballs.


    I make pasta sauce with boatloads of bay leaves too, but I use
    powdered.
    >
    > Becca


    --Bryan listen @ http://www.MySpace.com/TheBonobos

    "The 1960's called. They want their recipe back."
    --Steve Wertz in rec.food.cooking 4-20-2009

  6. #6
    cybercat Guest

    Default Re: One Eyed Chef meatballs


    "Becca" <[email protected]> wrote
    > We make make meatballs using 5-6 pounds of meat. I will use an ice cream
    > scoop to make the meatballs, put them on a half sheet (cookie sheet?) then
    > bake them in the oven. Allow to cool, then freeze them in ziploc bags.


    One day, I will try the baked meatballs.



  7. #7
    cybercat Guest

    Default Re: One Eyed Chef meatballs


    "[email protected]" <[email protected]> wrote

    >Thanks for the recipe, I'm going to try it next time. I did make them
    >and they are cooking in sauce in my roaster.


    I think they will be good. I wonder about all that bay. Do let us know how
    they taste!

    BTW, I did do it on a
    >large cutting board, with my husband's help (he thought I was crazy)
    >and it was a mess and totally unnecessary. I think he was trying to
    >keep from handling the meat too much, but it WAS messy!


    See, I don't relish handling that much raw meat, but find the hand squish in
    a big bowl the very best way to get it all mixed. It is very nice to get
    one's hands in some hot soap water afterwards. Hope the meatballs are good.



  8. #8
    [email protected] Guest

    Default Re: One Eyed Chef meatballs

    On Apr 26, 1:01*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > "pusssyk...@aol.com" <PUSSSYK...@aol.com> wrote
    >
    > >Thanks for the recipe, I'm going to try it next time. I did make them
    > >and they are cooking in sauce in my roaster.

    >
    > I think they will be good. I wonder about all that bay. Do let us know how
    > they taste!
    >
    > BTW, I did do it on a
    >
    > >large cutting board, with my husband's help (he thought I was crazy)
    > >and it was a mess and totally unnecessary. I think he was trying to
    > >keep from handling the meat too much, but it WAS messy!

    >
    > See, I don't relish handling that much raw meat, but find the hand squishin
    > a big bowl the very best way to get it all mixed. It is very nice to get
    > one's hands in some hot soap water afterwards. Hope the meatballs are good.


    I used the Gordon Ramsey recipe, but added eggs, and mixed it
    according to One Eyed Chef (I agree, just mixing it in a bowl will do
    next time) and cooked them in my roaster for about 7 hours, varying
    the temp from 250 to 350, and everyone raved (even my son, who is a
    professional chef). I agree with you....not frying them deleted a
    step, and they held together great. Thanks Cybercat you for all your
    help.

  9. #9
    Chemiker Guest

    Default Re: One Eyed Chef meatballs

    On Sat, 25 Apr 2009 23:09:09 -0400, "cybercat" <[email protected]>

    > 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.


    Hey, CyberPuss. I've wondered how people who use fresh onion
    get away with it. I switched to dried minced onion, because it
    not only does it NOT steam the balls apart from inside, but it
    draws out excess moisture while it preserves the texture as
    if real onions had been used.

    HTH

    Alex

  10. #10
    cybercat Guest

    Default Re: One Eyed Chef meatballs


    "Chemiker" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 25 Apr 2009 23:09:09 -0400, "cybercat" <[email protected]>
    >
    >> 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.

    >
    > Hey, CyberPuss. I've wondered how people who use fresh onion
    > get away with it. I switched to dried minced onion, because it
    > not only does it NOT steam the balls apart from inside, but it
    > draws out excess moisture while it preserves the texture as
    > if real onions had been used.
    >
    > HTH
    >



    Hi Alex! Good to know I am not the only one!



  11. #11
    sf Guest

    Default Re: One Eyed Chef meatballs

    On Tue, 28 Apr 2009 12:22:28 -0500, Chemiker
    <[email protected]> wrote:
    >
    >Hey, CyberPuss. I've wondered how people who use fresh onion
    >get away with it. I switched to dried minced onion, because it
    >not only does it NOT steam the balls apart from inside, but it
    >draws out excess moisture while it preserves the texture as
    >if real onions had been used.
    >

    HUH. I use fresh onions and my meatballs don't fall apart. In any
    case using dried onion sounds interesting. For some unknown reason, I
    have dried onion on hand... maybe one of the kids brought it over for
    cooking something here - I dunno. Anyway, I haven't figured out what
    to do with it. Your meatball suggestion sounds like a good idea.

    Sharpening pencil and adding to "Do" list:
    meatballs

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

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