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Spaghetti Meatballs Questions :P

post #1 of 12
Thread Starter 

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?


Edited by Keith Grima - 8/28/15 at 5:34am
post #2 of 12
Quote:
Originally Posted by Keith Grima View Post
 

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.

post #3 of 12
Same answers as above except baking is as good as frying.
post #4 of 12

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.

post #5 of 12

Re Meatballs, check  this out:

 

http://www.cheftalk.com/newsearch?search=meatballs

post #6 of 12
Thread Starter 

Ok guys thanks for the info made some on Friday with pomodoro sauce and they turned out amazing :)

post #7 of 12
Quote:
Originally Posted by Pete View Post
 

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?? 

"Wine is sunlight held together by water." - Galileo
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"Wine is sunlight held together by water." - Galileo
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post #8 of 12

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. 

post #9 of 12
Quote:
Originally Posted by Keith Grima View Post

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.
post #10 of 12

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

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 12
Quote:
Originally Posted by chefbuba View Post
 

Try this recipe, I have made them several times,  Mama's Meatballs. Rocco's a Douche but the meatball recipe is solid.

I hear Rocco's still around. He may be a douche but he's a douche with a heavy bank account.....

post #12 of 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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