Anybody willing to share a GOOD Meatball recipe?

GaryProtein said:
I can cook ANYTHING. Cooking is organic chemistry lab done in your kitchen. In order to have repeatability, a key factor in any cooking I do, there must be a protocol or else it comes out a little different every time, which for me is not acceptable. This is especially important with regard to spices.

Don't even try to bake anything without a specific set of ingredients, cooking times, temperatures and volumetric or weight measurements--not if you want it to come out well time after time, that is.
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I agree about baking and complicated recipes that need to be followed for repeated success. But this thread is about a Meat Ball, a simple ball of meat with whatever you want to put into it. As far as I see it, as long as you use quality meat, and do the final cooking in a quality sauce, which I also make without following any set recipe, the meatballs will be great. Just be careful not to use too little or too much breadcrumbs.
 
GaryProtein said:
I can cook ANYTHING. Cooking is organic chemistry lab done in your kitchen. In order to have repeatability, a key factor in any cooking I do, there must be a protocol or else it comes out a little different every time, which for me is not acceptable. This is especially important with regard to spices.

Don't even try to bake anything without a specific set of ingredients, cooking times, temperatures and volumetric or weight measurements--not if you want it to come out well time after time, that is.
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Agreed that certain elements and ingredients must be carefully measured if you want repeatable results. There are many times around here where we just throw a little of this or that (spice wise or vegetables, meats, etc.) into a white wine + butter + red pepper flakes + garlic + shallot base sauce and the end product is never disappointing.
 
MikeCh said:
Those look nice Brian!
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Thanks, it was our first real attempt and due to a warm winter, it all grew during the winter when it was supposed to stay underground until the thaw. This year, we have had a good freeze and winter so it has not popped up yet and hopefully will get a little bigger heads due to that. The individual cloves get planted in late November and the harvest is around the end of June. That is half of the harvest of over 100 heads. There is nothing like fresh garlic right out of the ground. The stuff you buy in the stores can be many months and up to a year old. When you squeeze the fresh ones, it is a clear watery and sweet nectar while the store bought heads squeeze out white, sticky and sometimes bitter.
 
Bobvin said:
i love my wife, but if truth be told her dream house does't even have a kitchen! For dinner, she makes reservations... all kidding aside, some folks just don't "get" cooking. Even with a blueprint things don't turn out. She's gotten better, but if there is any entertaining to be done, I'll be in the kitchen. Of course, grilling is still predominantly a man's thing. Thank goodness.

(There is probably a femi-nazi out there who would beat me to death with a pair of tongs if she were to read this!)
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Let me copy this to your wife ,

start running

:D
 
Shadowfax said:
I agree about baking and complicated recipes that need to be followed for repeated success. But this thread is about a Meat Ball, a simple ball of meat with whatever you want to put into it. As far as I see it, as long as you use quality meat, and do the final cooking in a quality sauce, which I also make without following any set recipe, the meatballs will be great. Just be careful not to use too little or too much breadcrumbs.
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Actually, the "meatball" is a truly profound piece of food if you really think about it. Very few other foods, even a bolognese (which shares many of the same ingredients) can come out as similar or as different as a specific meatball... very other foods can you modify, add, subtract what others would consider "key" and still have potentially desirable results.

As far as my own "recipe" - it tends to vary, but usually involves 1/2 beef, 1/4 pork, 1/4 veal mix, lean and of high quality. And always use fresh ingredients/herbs. Always sear/brown the outsides and pat/paper after searing, and finish off with a full/hearty tomato sauce that is either done on the stove top or covered and braised in the oven.

Never, ever, boil them in water. An Italian bird may hang you for that. ;)
 
Can't remember the recipe but this one time we made some cake & ate it, put the whole bag of green in there we did, man did we listen to some music. Weren't much good for anything else..........:pirate::whoa::ko:
 
sharkmouth said:
Can't remember the recipe but this one time we made some cake & ate it, put the whole bag of green in there we did, man did we listen to some music. Weren't much good for anything else..........:pirate::whoa::ko:
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I didn't know you were a Colorado resident Kev? :D
 
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