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The Great Meatball Experiment

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  • The Great Meatball Experiment

    I've been off for most of a week now, taking some vacation to go along with the 4th holiday. I've completely flooded Bangshift with drivel, shot pool, raced an exotic car on the X-Box, messed aound in the yard, we've done just about everything we've been wanting to do. From it all, I think I could get used to this - being off of work.

    It seems to cost a lot, though. We even bought (ordered) a new car. More food runs, more beer runs, but I could sure get used to this, being home all day every day. No problems at all.

    Every week on Sunday we have spaghetti. That's spaghetti day at Weeville. When I make sauce, I make enough to fill the freezer, a largantic pot full. We freeze the leftovers and eat it for a couple of months, every Sunday. Ad then I make another batch. From scratch, lots of procedural steps and I mess up every pot in the kitchen.

    Last week, we used up the last of our last batch and Unit decided she wanted some meatballs instead of just busted up ground beef in the spaghetti sauce. Meatballs.

    I've never made meatballs. I tried it one time, but real meatballs are far more than just a hunk of meat. There are lots more ingredients.

    Unit found a recipe on the net. Lemme tell ya, I now appreciate meatball construction. If you mess everything up in the kitchen making spaghetti sauce from scratch, you mess everything up, the same stuff over again TWICE making real meatballs. And I went to the store with a list and still didn't come back home with all the stuff that goes into meatballs. Meatballs are the space shuttle of food groups, an integrated system. One ingredient short, we substituted Italian Spice for parsley.

    But lemme tell ya, at the end of the day, those meatballs in that spaghetti sauce...Unit's still raving. Those were so good.... oh man....gyalee those meatballs are good.
    Last edited by pdub; July 3, 2011, 02:24 PM.
    Charter member of the Turd Nuggets

  • #2
    Charles W - BS Photographer at large

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    • #3
      1 lb ground beef
      1 egg
      1/4 cup milk
      1/2 cup bread crumbs
      1/2 teaspoon salt
      1 teaspoon oregano
      1 tablespoon parsley
      1/2 teaspoon garlic powder
      1/2 teaspoon black pepper
      1/4 cup parmesan cheese

      Mash it all together, make them be golf balls and throw them into the spaghetti sauce to simmer for 3 hours. Variation - brown them in a skillet with olive oil, which is what we did....we had meat cubes instead of balls, that's hard to do - turn them with grabbers and make them cook all around - they get flat however they sit.
      Last edited by pdub; July 3, 2011, 03:01 PM.
      Charter member of the Turd Nuggets

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      • #4
        Peewee, you're making me hungry!! LOL

        My mother used to make some pretty great meatballs from scratch whenever we had spaghetti at home.


        cheers
        Ed N.
        Ed Nicholson - Caledon Ontario - a bit NW of Toronto
        07 Mustang GT with some stuff
        88 T-Bird Turbo Coupe 5-speed

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        • #5
          Just a matter of prefrence,some recepies call for baking them.I'd rather they be cooked in the sauce.
          Calypornya...near the beach

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          • #6
            What kind of pasta is served at weeville? The HEMI household prefers the linguine type.Got any plans for next Sunday(ha ha)?
            Calypornya...near the beach

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            • #7
              Originally posted by HEMI View Post
              What kind of pasta is served at weeville? The HEMI household prefers the linguine type.Got any plans for next Sunday(ha ha)?
              Vermicelli. Been buying that forever. But there is now a worldwide vermicelli shortage at the Food Lion in Weevillessee. They now call it "thin spaghetti." It looks exactly the same as vermicelli out of the box, but it's fatter when it's cooked. We've decided to like it. It takes longer to cook, but it's more robust, seems to hold the sauce (and the meatballs) more better.

              A loss and a gain. A forced product switch that worked out well.

              And our plans for next Sunday include having HEMI over for spaghetti. That's a mighty long drive for a plate full of noodles, my friend. What day will you arrive?
              Charter member of the Turd Nuggets

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              • #8
                More like what year.
                Calypornya...near the beach

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                • #9
                  Anytime, my good friend. Keep us in mind. We're just sitting here waiting to have (more) fun.
                  Charter member of the Turd Nuggets

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                  • #10
                    I don't make 'em often but when I do I use 1 lb of VERY lean ground beast and a 1 lb of sweet Italian sausage - I love me that fennel flavor. Of course, you have to double all the other ingredients and it makes twice as much, but why is that a problem? Waiting for John (Milner) to sign in here - he's a Gen-u-wine Eyetalian.

                    Dan

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                    • #11
                      Alot of times around the campfire here at HEMI MANOR chicken thighs(chicken breasts are too dry) are thrown into the sauce rather than meat that came from a 4
                      legged critter.Works good with rice or pasta.
                      Calypornya...near the beach

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                      • #12
                        Originally posted by peewee View Post
                        1 lb ground beef
                        1 egg
                        1/4 cup milk
                        1/2 cup bread crumbs
                        1/2 teaspoon salt
                        1 teaspoon oregano
                        1 tablespoon parsley
                        1/2 teaspoon garlic powder
                        1/2 teaspoon black pepper
                        1/4 cup parmesan cheese

                        Mash it all together, make them be golf balls and throw them into the spaghetti sauce to simmer for 3 hours. Variation - brown them in a skillet with olive oil, which is what we did....we had meat cubes instead of balls, that's hard to do - turn them with grabbers and make them cook all around - they get flat however they sit.
                        peewee,
                        If you wanna kick them meatballs up a notch, double the spices and other ingredients and mix in a pound of ground pork..freeze what you don't use...
                        If you can leave two black stripes from the exit of one corner to the braking zone of the next, you have enough horsepower. - Mark Donohue

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                        • #13
                          Cool! Thanks Joe! I didn't see how they could be any better than they already were, but there it is. That's...okay, we need to do that again.

                          And HEMI, chicken thighs in the spaghetti sauce?.... you're right, thighs rule. In the spaghetti sauce? hmmmm wow, that's a neat idea!
                          Charter member of the Turd Nuggets

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                          • #14
                            that recipe is identical to mine except for the ground pork....you could also add some caraway seeds to them.

                            and my mother in law does chicken thighs (bone in) to her sauce sometimes...damn good..
                            If you can leave two black stripes from the exit of one corner to the braking zone of the next, you have enough horsepower. - Mark Donohue

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                            • #15
                              What if you did the exotic meatballs AND chicken thighs in the sauce?!?!
                              Charter member of the Turd Nuggets

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