Meat Balls - Page 2

I love meatballs and i created a recipe of my own. I never use flour in any of my meatballs cause i really want the taste of pure lean meat. try this:

Chop one head of onion and mix it with a pound of ground beef Add 3 eggs to bind all these together. Sprinkle, salt and pepper and a little curry powder (curry powder is an option). Boil 10pieces of quail eggs, have them shelled and put aside. Grab a handful of your meatball mixture and insert one quail egg. It's like wrapping the quail egg with meatball mixture. Form it in a round shape. Make ten or more of these and fry in a pan. Kinda high in calories but sure will taste great. Chow!!! 

Oh the humble meatball in all its glory.....is a beautiful thing.

My Cypriote sister makes a wonderful meatball dish with lemon sauce...

Beef, pork, lamb, onion, parsley, oregano, mint, garlic, bread, milk, egg, ouzo, salt and pepper.

This dish can bring a tear to my eye.

Another favourite is meatballs in a rich sour cream mushroom sauce.

I believe that meatballs should be light , moist and be able to hold their shape, no matter what type they are.

Jane -- Congratulations on inventing the Scotch Egg.  Also, most good meatballs don't call for very lean meat and usually some sort of starch -- whether bread crumbs, rice, flour.  Fat and bread both help keep the meatballs from getting tough and dense; and serve other useful purposes as well.

Petals -- Loved your post.  Love those Med meatballs.  I've never had the Cypriot version, but have had Turkish, Lebanse, and Greek which have got to be pretty much the same thing.

BDL

Delicious Recipes! Thank You!

BDL you are right it is scotch eggs only with a quail egg..

Try using a bit of oatmeal instead of bread crumbs, it comes out lighter. Petals your meatball in mushroom sour cream is meatball Strogonoff. style.. With a sauce of onion, hint garlic,parsley  and sour cream is A La Smitane style all great.

I make Scotch eggs of all different sizes, quail eggs for cocktail food, hen's eggs and duck eggs for picnics.

I don't use onions or curry powder in the sausagemeat, but I do use sage.

Thanks for the tip on purple garlic I will try that. Where did you get the purple garlic?  I am not sure where I could get some locally.

For me, any kind or any variation of meatballs will do as long as, it will be sauced in a sweet and sour sauce (yummy!!!).

In pasta, I love it when it is sauce in Spicy Arabiatta sauce or just a regular Arabiatta sauce. 

"Thanks for the tip on purple garlic I will try that. Where did you get the purple garlic? I am not sure where I could get some locally."

I don't have a reliable source. Sometimes a grocer will have it one week and then the next week a different kind in its place, with no change to the label on the shelf. When I see the purple kind I make sure to get some.

Someone here--probably KYHeirloomer-- explained about the difference between two general types of garlic--I wish I could find that.