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Spaghetti Meatballs Questions :P

3K views 11 replies 10 participants last post by  ericslomski 
#1 · (Edited)
Hey guys some question about meatballs!!!

1) Do you soak your bread in milk?

2) Do you simmer them in the sauce or just fry and drop for a few minutes?

3) What type of meat should I use, pork or beef?

4) What cut?

5) Any good tips for flavor?
 
#2 ·
Hey guys some question about meatballs!!!

1) Do you soak your bread in milk? Yes

2) Do you simmer them in the sauce or just fry and drop for a few minutes? Fry first for a nice brown crust

3) What type of meat should I use, pork or beef? Yes

4) What cut? Any good ground beef, don't buy the crap in a tube.

5) Any good tips for flavor? Good parmesan, parsley, onion, garlic, 1 egg per pound, s&p, etc
Try this recipe, I have made them several times, Mama's Meatballs. Rocco's a Douche but the meatball recipe is solid.
 
#4 ·
I agree with everything Chefbuba said, and will add; when making meatballs for spaghetti, I often like to use a 50/50 blend of ground beef and hot italian sausage.  I still add parm, onion, and a bit of garlic, along with soaked bread and egg and  a bit more s&p.  I always fry my meatballs first, to get a nice crust, add them to my pot of sauce, and then deglaze the pan, that I fried the meatballs in, with some red wine and add that to the sauce also.  It really adds a lot of flavor to the sauce.
 
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#7 ·
I agree with everything Chefbuba said, and will add; when making meatballs for spaghetti, I often like to use a 50/50 blend of ground beef and hot italian sausage. I still add parm, onion, and a bit of garlic, along with soaked bread and egg and a bit more s&p. I always fry my meatballs first, to get a nice crust, add them to my pot of sauce, and then deglaze the pan, that I fried the meatballs in, with some red wine and add that to the sauce also. It really adds a lot of flavor to the sauce.
Lol.....did we have the same teacher??
 
#8 · (Edited)
A friends Italian momma set me straight on meatballs - when you soak the bread don't squeeze the milk out.  This will yield a more tender end product.  If the mix is too loose I'll add enough bread crumbs to tighten it up for handling.  I give mine a quick sear then drain on a rack.  I drain that pan and build my sauce in it then cook the meatballs in the sauce.  I pull them when the pasta is near el-dente then finish the pasta in the sauce and serve with fried bread crumbs (sawdust) for topping.  My sauce takes 40 minutes tops - haven't had a complaint yet. 
 
#9 · (Edited)
Hey guys some question about meatballs!!!

1) Do you soak your bread in milk?
2) Do you simmer them in the sauce or just fry and drop for a few minutes?
3) What type of meat should I use, pork or beef?
4) What cut?
5) Any good tips for flavor?
An oldie, but goodie.

The choice of protein is up to you. There's a place I've heard of that uses wagu beef. Brisket is another of many options.

I mix up my mixture by hand - don't overwork. Roll it into a log, and portion out for even same-size cooking. Then brown in oil for a crust, and simmer in sauce. The seasonings are up to you - your taste. I don't use bread soaked in milk. Too soggy/soft for my taste.
 
#10 ·
I usually use beef, pork and veal. I soak bread, cheese, onions and garlic together. Chill, using wet hands roll them and right into the sauce. You have to shake the sauce pot a little to get them all to submerge. I sometimes use chix stock and powdered milk to soak
 
#12 ·
1) Do you soak your bread in milk? Yes

2) Do you simmer them in the sauce or just fry and drop for a few minutes? Simmer

3) What type of meat should I use, pork or beef? Beef

4) What cut? Chuck

5) Any good tips for flavor? pepper flakes or cajun seasoning can go long way if you like spicy
 
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