Food • Page 1007

I like to make them with turkey but that's just my preference. I use some bread crumbs, egg, tomato paste, garlic, salt, pepper, and basil. they turn out dope every time. I'll see if I can find you the actual recipe I follow.

 

thanks! I think this time I'm going more traditional with beef/pork/veal since it is my "first time," but I love working with ground turkey, so that's definitely something I want to see.

 

@Fucking Dustin

 

boiled peanuts make life worth living

 

I still like food and eat it often.

 

interesting development

 

I like cotton candy grapes and that's about it

 

seafood is bestfood

 

I think we've had this exact exhange at least two times before. Looking forward to the next one.

 

Milk, egg yolk, oregano, rosemary, garlic, basil and breadcrumbs. The secret is brown (sear really) in pan, cook in oven to 90% doneness, and don't put in your sauce until <20 min before serving.

 

Amazon is buying Whole Foods in $13.7B deal

 

crazy

 

Umm..... Crazy indeed.

 

Wow. Did not see that one coming.

 

amazon Buy sprouts next pls

 

I work p/t at Whole Foods. I hadn't heard a peep about it.

 

Don't you want the meatballs to braise in the sauce for a long time? Less than 20 minutes seems... short. Especially if they aren't small meatballs.

 

That's what I always thought, but I tried it this way recently and it makes a huge difference. If you have like a pork chop or other solid piece of meat, you definitely want to braise it a long time. But meatballs are more like cooking a hamburger, you can't really cook it for an extended period without drying it out, even when braising. So if you cook it just to almost but not quite doneness in the oven and then only finish it in the sauce, you end up with a much looser texture internally, but since you seared, you still get all the good crispy brown outside, and since you are still getting 20-30 minutes in the sauce, you're also still soaking up enough of that flavor.

I'll see if I can find the serious eats bit on it, if you hadn't guessed it's definitely a kenji inspired take on it

 

Hmm that's interesting. I see your logic... I'm torn though because some people I trust very much, like Chef John at Food Wishes (Food Wishes Video Recipes: Italian Meatballs – Let’s get rolling!) says that you should braise them for 1-2 hours. If you find that serious eats link, I'd love to see it!

 

I definitely don't wanna make you stray from the plan you were gonna follow - meatballs, being awesome, are going to come out good either way.

A couple things I forgot above (in addition to salt and pepper haha) are that grated Romano or Parmesan cheese also go a long way, and red pepper flakes can be good too. One thing that's helpful is when you're mixing it all up, if you wanna test out how close you are flavor wise, you can rip off little thing chunks and fry them in a small pan in about 30 seconds.

 

That's a good idea. I want to learn haha. I want to learn everything about making meatballs, so I'm strongly considering your suggestions. I definitely have a few recipes I've looked at and I know the basics of it, I've just never tried it before. Possibly because I never order meatballs in restaurants, but my gf wants meatballs... so I figured it'd be a fun thing to try.

This seriouseats article is going to be very useful today:
Juicy and Tender Italian-American Meatballs in Red Sauce Recipe

 

Ooo, I really wanna try the way they do the bread chunks instead of bread crumbs. I bet that'd be awesome.

 

I've read that serious eats article on meatballs before and if I remember correctly he says that if you want the meat flavor in your sauce from braising then to add separate meat to the sauce for the whole cooking time but only add your meatballs at the end.

I've been wanting to make sauce/meatballs like that for a long time but my wife likes to make sauce and she prefers to have them cook in the sauce the whole time. Haven't been able to convince her to change her ways yet.