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NFT: Two Questions: 1. Amazon, 2. Simple meatball recipe

Marty in Albany : 7/1/2020 4:53 pm
BBI has always come to my rescue in the past. Don't fail me now.

Meatballs. All my cooking attempts seem to be devoid of meatball flavor. I add chopped onions, garlic, salt, Italian seasoning, egg, panko bread crumbs, fennel. The meatballs come out Bleah!

The frozen bag of meatballs you get in the supermarket tastes better...a lot better. But those meatballs have a lot more carbs than I want so I'm making my own.

I bake them in the oven or cook them in the pasta sauce. Would frying them improve the flavor?

NEW QUESTION:

I'm reading a book that I think my friend will like. I want to send him a copy from Amazon. How do I let him know that the book he gets in the mail is from me?

The Amazon order page shows a little icon of a gift box and says "gift option not available." Am I stuck?
For Amazon  
Giantology : 7/1/2020 4:57 pm : link
Start the checkout process. When you go to select shipping speed/method the options for gifting should be there (to leave a note).
What meats are you using?  
George from PA : 7/1/2020 5:08 pm : link
Amazon gifting...allows you to write a note
My grandmother would broil her meatballs  
robbieballs2003 : 7/1/2020 5:16 pm : link
they were so crispy in the outside they were amazing but not sure if that will change the flavor or your meatballs.
If he is a friend  
robbieballs2003 : 7/1/2020 5:17 pm : link
why not just text him and say hey I sent you something.
And what meat do you use?  
robbieballs2003 : 7/1/2020 5:21 pm : link
My family always used beef, veal, and another but not sure. Maybe lamb?
beef, veal and pork.  
yatqb : 7/1/2020 5:35 pm : link
A very good recipe...but note, he adds dry seasonings to his meatballs, I like to use fresh ones.
Cooking meatballs with joe. - ( New Window )
Marty, if your meatballs are bland compared with pre-packaged ones,  
BlueLou'sBack : 7/1/2020 5:35 pm : link
yours probably lack 1) salt 2)garlic, or 3) black pepper.

Personally I prefer more arcane spicing than what most commercial meatballs have, for example I'll add one of three types of exotic spice mix, either Chinese 5 spice, Garam Masala, or Ras El Hanut (Moroccan or North African), along with Worcestershire sauce from Lea and Perrins (other brands I have tried are crap.)


But for simple meatballs, ones not "exotically" spiced, there's a really easy trick to boosting the MEAT flavor.

1) Best is to turn your bread crumbs into a panade before mixing in, by mashing the breadcrumbs with a heavily reduced beef stock (or demi-glace.)

2) Cheap dirty fast way to increase meaty flavor is add Knorr instant beef bullion powder into them (dropping out all salt normally used.) Better than Knorr powder even is a paste called "BETTER than Bullion").

Also, why do you use Panko breadcrumbs for lightening? Just plain slightly dried bread is cheaper and better, after making a panade with it. Panko crumbs are for coating pre frying, I thought.

Lastly, if you don't make a panade from your breadcrumbs I'd recommend you eliminate them altogether, and use a finely grated raw potato instead as the "lightening" agent.

there is one simple trick to flavorful meatballs.  
cactus : 7/1/2020 5:54 pm : link
USE BISON!

mix breadcrumbs and milk
mix egg, salt, pepper, parsley, parm, then add diced onions and the bison
lightly mix the above two together and roll into balls
fry lightly in oil on all sides in cast iron pan
transfer to baking dishes and put into oven with sauce at 375 for 20 mins
done
i am hammered on evil twin  
cactus : 7/1/2020 5:55 pm : link
and somewhat upset i just posted the above
RE: i am hammered on evil twin  
robbieballs2003 : 7/1/2020 6:03 pm : link
In comment 14927492 cactus said:
Quote:
and somewhat upset i just posted the above


You're just following in Ezekiel Elliott's footsteps.
Lou  
CRinCA : 7/1/2020 6:06 pm : link
Better Than Boullion is about at the top of my must have pantry items. Followed closely by Wondra.
Thank you all for the help  
Marty in Albany : 7/1/2020 6:16 pm : link
I will be emailing my friends to let them know a package is on the way.

As for the meatballs. I use 80% ground beef. Will switching to Beef/pork/veal combo help a lot?

Lou, I'll increase the salt & Garlic and see what happens. Thanks.

Uh, Cactus. Sorry. I can't slaughter my bison just to make a few meatballs. ;-)
Marty  
CRinCA : 7/1/2020 6:18 pm : link
Veal is very mild and won’t add much in the way of flavor. Going with 20% or more of ground pork is a better choice.
Half of each  
CRinCA : 7/1/2020 6:20 pm : link
pork to veal makes for a great blend.
Crap  
CRinCA : 7/1/2020 6:26 pm : link
I meant pork and beef, NOT veal.
Here's my meatball recipe, unlike most fat Italian kids from NJ  
smshmth8690 : 7/1/2020 6:53 pm : link
mine is nothing like my mother's. Her's are really great, but I prefer this one.

3 lb ground beef short rib (or 80/20 ground beef)
2 pounds ground pork
1 cup grated parmesan (or pecorino)
4 slices white bread crust removed soaked in milk
4 eggs beaten with a quarter cup of water
salt and pepper
8 cloves of garlic (minced)
half a medium onion (small dice)
one small carrot grated
1 cup chopped fresh parsley (flat leaf)
To Taste Salt & Pepper
half cup breadcrumbs (or more if needed)

Heat a little olive oil, and saute the onion, garlic & grated carrot, just until they cook through, then let cool before adding to the meat mix.
Combine the beef & pork in a large bowl.
Add the parmesan, beaten egg, bread that has been soaked in milk, and squeezed dry, sauteed vegetables & chopped fresh parsley.
Season to taste with a little salt & pepper
Mix gently trying not to squeeze the mixture too much with your hands. Add breadcrumbs, and check the consistency. You don’t want them too loose, if they won’t hold together, add more breadcrumb until they do. I like to brown mine in a little oil, but you can bake them off in the oven if you’d like. Brown them up, & put them in the…. GRAVY!
Let them simmer for a couple of hours. Pass the Italian bread.
Always add pork  
oghwga : 7/1/2020 7:01 pm : link
I do 2/3 beef and 1/3 pork
80% beef still too lean  
CromartiesKid21 : 7/1/2020 7:05 pm : link
Need a blend fat content like pork to bring it all together
RE: Lou  
BlueLou'sBack : 7/1/2020 7:19 pm : link
In comment 14927503 CRinCA said:
Quote:
Better Than Boullion is about at the top of my must have pantry items. Followed closely by Wondra.


+1

Unless you're working in a professional kitchen and have at least one huge pot of stock on the burner every night, then at least one pot of meat or chicken stock reducing into a demi-glace all shift, Better Than Bullion is essential to many fine soups, sauces, stews, and more. For seasoning the panade in meatballs or meatloaf.
Pork and beef  
Danny Kanell : 7/1/2020 7:26 pm : link
And add a good amount of Parmesan cheese before you mix all the ingredients. The cheese gives a great natural salty flavor and texture.
There's a lot of good stuff here, but the pinpointing  
BlueLou'sBack : 7/1/2020 7:27 pm : link
of beef, pork, veal, fat content of the meat is all nonsense to a degree. You can compensate for varying fat contents by adjusting other ingredient contents.

I've made great meatballs from half 90% fat free beef and half 93% ground red meat chicken or turkey. Depends on what else is going into them to keep them moist.

Drew's recipe looks great, I imagine ground short rib beef is an excellent flavorful meat for meatballs...
If you think the frozen meatballs  
RobCrossRiver56 : 7/1/2020 7:31 pm : link

At the supermarket are good then there is no hope for you
I want to be perfectly clear here.  
BlueLou'sBack : 7/1/2020 7:35 pm : link
Pork in meatballs is delicious.

But not NECESSARY!

There must be 100 or more excellent Jewish meatballs recipes made from solely beef, and I've had at least 20 of them, handed down from our Central and Eastern European forbearers. As often as not, they contain rice and dill and cinnamon in a lightly tomatoey sauce. They tend to taste quite different from Italian style meatballs, and more like Middle Eastern ones.

Syrians, Persians, Iraqis, all make outstanding meatballs without a drop of pork.

Hoping that doesn't sound like a rant. It's not meant to be one.
I don’t know Lou  
CRinCA : 7/1/2020 7:39 pm : link
I’ve always been in the “fat equals flavor” camp. All the fillers and spices in the kitchen can’t replicate the taste of a higher fat beef/pork meatball.

IMHO
The biggest "secret" is to make a couple of small  
BlueLou'sBack : 7/1/2020 7:39 pm : link
patties from your mix and fry them until cooked. Taste them before rolling all the balls, and adjust the seasoning accordingly.
locetelli cheese, you left out the cheese  
gtt350 : 7/1/2020 7:39 pm : link
at least 1/3 of the meatball mix should be grated locetelli, minced garlic, no onions, NO raisins, . No you cannot use another cheese
RE: I don’t know Lou  
BlueLou'sBack : 7/1/2020 7:42 pm : link
In comment 14927557 CRinCA said:
Quote:
I’ve always been in the “fat equals flavor” camp. All the fillers and spices in the kitchen can’t replicate the taste of a higher fat beef/pork meatball.

IMHO


Well more parmesan (which equals more fat) can replace the meat fat. So can goat cheese, and for flavor purposes so can demi-glace, even though it's not fat per se.
Drew- This fellow fat Italian from NJ  
CRinCA : 7/1/2020 7:42 pm : link
needs to tell you that your recipe is essentially identical to the one I use/got from my mom.

Two differences, no carrot, and ALWAYS Locatelli pecorino romano.
RE: locetelli cheese, you left out the cheese  
BlueLou'sBack : 7/1/2020 7:44 pm : link
In comment 14927559 gtt350 said:
Quote:
at least 1/3 of the meatball mix should be grated locetelli, minced garlic, no onions, NO raisins, . No you cannot use another cheese


My "grated parmesan" at home is always about 40% Pecorino, not necessarily Locatelli, but most often Locatelli.
This thread makes me want to make one of my go to game appetizers-  
CRinCA : 7/1/2020 7:53 pm : link
French Onion Soup Meatballs.

Includes 80/20 beef, tons of caramelized onions, shredded Gruyere (or Swiss in a pinch), in a Better Than Boullion based sauce.

Tasty stuff right there.
RE: This thread makes me want to make one of my go to game appetizers-  
BlueLou'sBack : 7/1/2020 8:03 pm : link
In comment 14927570 CRinCA said:
Quote:
French Onion Soup Meatballs.

Includes 80/20 beef, tons of caramelized onions, shredded Gruyere (or Swiss in a pinch), in a Better Than Boullion based sauce.

Tasty stuff right there.


My mom's Jewish meatballs (although you know, WE just called 'em meatballs) included plenty of ...
Liptons dried onion soup mix. They were great, but probably a bit short of yours with Gruyere and real caramelized onions...
Actually, Liptons Onion soup mix  
CRinCA : 7/1/2020 8:07 pm : link
is blended with the Better Than Boullion in the recipe I use.

I did not create it, just sort of bastardized the recipe, but that combo works for some reason. I remember thinking initially that it seemed a bit superfluous but it’s not.
RE: This thread makes me want to make one of my go to game appetizers-  
smshmth8690 : 7/1/2020 8:48 pm : link
In comment 14927570 CRinCA said:
Quote:
French Onion Soup Meatballs.

Includes 80/20 beef, tons of caramelized onions, shredded Gruyere (or Swiss in a pinch), in a Better Than Boullion based sauce.

Tasty stuff right there.


This sounds like a great dish!
As far as grated cheese, growing up, we were always a Pecorino Romano house. Almost never had Parmesan in the house.
RE: I want to be perfectly clear here.  
smshmth8690 : 7/1/2020 8:52 pm : link
In comment 14927555 BlueLou'sBack said:
Quote:
Pork in meatballs is delicious.

But not NECESSARY!

There must be 100 or more excellent Jewish meatballs recipes made from solely beef, and I've had at least 20 of them, handed down from our Central and Eastern European forbearers. As often as not, they contain rice and dill and cinnamon in a lightly tomatoey sauce. They tend to taste quite different from Italian style meatballs, and more like Middle Eastern ones.

Syrians, Persians, Iraqis, all make outstanding meatballs without a drop of pork.

Hoping that doesn't sound like a rant. It's not meant to be one.


Italian meatballs are my favorite, but being totally honest, I almost never eat a meatball that I don't like! Getting way off topic, I love eggplant 'meatballs' & falafel too.
Marty  
George from PA : 7/2/2020 5:34 am : link
My wife...a siciliano uses sausage meat with beef....pork, Turkey depending who their for.....the flavors are great
How do you keep them round?  
Bill L : 7/2/2020 7:12 am : link
I've tried so many recipes but whether I bake them or fry them, they always looking like bizarre patties (a little flat on both sides) or at best, round on one side and flat on the bottom. I can never get that meatball shape.
RE: RE: I want to be perfectly clear here.  
nochance : 7/2/2020 9:43 am : link
In comment 14927590 smshmth8690 said:
Quote:
In comment 14927555 BlueLou'sBack said:


Quote:


Pork in meatballs is delicious.


Those Jewish meatballs made of beef with rice and dill sounds more like stuffed peppers (which are also delicious).

But not NECESSARY!

There must be 100 or more excellent Jewish meatballs recipes made from solely beef, and I've had at least 20 of them, handed down from our Central and Eastern European forbearers. As often as not, they contain rice and dill and cinnamon in a lightly tomatoey sauce. They tend to taste quite different from Italian style meatballs, and more like Middle Eastern ones.

Syrians, Persians, Iraqis, all make outstanding meatballs without a drop of pork.

Hoping that doesn't sound like a rant. It's not meant to be one.



Italian meatballs are my favorite, but being totally honest, I almost never eat a meatball that I don't like! Getting way off topic, I love eggplant 'meatballs' & falafel too.
Bill L  
CRinCA : 7/2/2020 11:13 am : link
Re: How do you keep them round?

The more bread/bread crumbs, egg etc. in the mix the higher likelihood of them not holding their shape.
Never put  
Bleedin Blue : 7/2/2020 11:21 am : link
Raw onions in your meatballs, they’ll steam them and make them lose their flavor. If you put onions in sauté them, then let them cool and add.
1.5 lb 80/20 beef
.5. Lb ground pork
1/2 sautéed onion
3 eggs
1 cup bread crumbs
1/4-1/2 cup of locatelli cheese
Tablespoon of chopped basil
1-2 teaspoons of garlic powder
Italian seasoning
Salt and pepper
4 oz of whole milk

Fry or bake then place in your sauce and enjoy
RE: Bill L  
Bill L : 7/2/2020 1:34 pm : link
In comment 14927836 CRinCA said:
Quote:
Re: How do you keep them round?

The more bread/bread crumbs, egg etc. in the mix the higher likelihood of them not holding their shape.

Thanks. Maybe I'm trying to err too much on the side of moistness/less density
RE: RE: Bill L  
BlueLou'sBack : 7/2/2020 2:01 pm : link
In comment 14927958 Bill L said:
Quote:
In comment 14927836 CRinCA said:


Quote:


Re: How do you keep them round?

The more bread/bread crumbs, egg etc. in the mix the higher likelihood of them not holding their shape.


Thanks. Maybe I'm trying to err too much on the side of moistness/less density


3 ounces by weight of dried bread, or 1 small potato grated, are good amounts of starch for lightening purposes for 2# of meat. 1 egg per pound, even one egg per 2# is enough egg. Again I prefer to make a panade with the dried bread rather than to add dried breadcrumbs.
Wow! I'm learning a lot. Thanks again.  
Marty in Albany : 7/2/2020 3:08 pm : link
Gonna lose the Panko and buy me some good Romano and Better than Boullion. Then I'll saute the onions.
no onions!  
gtt350 : 7/2/2020 5:18 pm : link
.
RE: no onions!  
BlueLou'sBack : 7/2/2020 8:32 pm : link
In comment 14928073 gtt350 said:
Quote:
.


Don't forget to ignore gtt...
My recipe for meatballs and very easy is  
bigblue1124 : 7/4/2020 7:35 am : link
Equal parts ground chuck & ground pork if you can find ground veal use this in addition but not readily available in most of the grocery stores down here (equal parts of both)

Day old or more Italian bread broken up into small pieces soak in milk enough to saturate the bread but not mushy. 3 to 4 large eggs it really depends on the amount you are making. Add dry oregano, thyme, basil, fresh minced garlic and pureed onion, grated Parmigiana or Pecorino Romano depending on your preference. Add soaked bread to the mixture and fold all ingredients together pan sear and finish in sauce or oven.

The three main things you want to make sure you DON’T use; panko use the soaked bread method it will provide a moist flavorful meatball panko just takes the moisture out. And folding the mixture rather than using a mixer or something. The more you work the meat the tougher they will be. And lastly stay away from Italian seasoning the rosemary, sage and marjoram and savory in most of them IMO do not go well with meatballs.
Sorry Salt and Pepper to taste as well.  
bigblue1124 : 7/4/2020 7:37 am : link
Just take a small amount and cook it in the oven to check seasoning and adjust as needed.
Marty if you're willing to invest serious time and effort  
BlueLou'sBack : 7/4/2020 7:57 am : link
into your balls Marty, have a go at this linked recipe for Hungarian meatballs.

Much as I love good Italian meatballs, there's a more regal quality to the best central European ones, IMHO.
Hungarian meatballs. - ( New Window )
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