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+--- Thread: meat ball recipe (/thread-925.html)
- sedhed - 01-31-2004
2lbs ground chuck
1/2 cup Italian breadcrumbs
1/4 cup imported romano cheese[no salt needed]
1 tsp minced garlic
1/2-1/3 of a hoagie or French or Italian bread
2-3 large eggs
Remove the crust from the bread and soak what's left in 1/4 cup of milk for about 10 minutes. Then gently squeeze the milk from the bread.
Mush all this together a little at a time with your hands gradually until you get the right consistency.
If you did it correctly you most likely will have some bread, eggs and breadcrumbs left over.
You should have had your sauce already at a simmer and have added the sweet Italian sausage and a strip of boneless pork rib.
Roll the meatballs into about 2'' balls and fry in olive oil with a clove of garlic.
Use a heavy duty frying pan. I use a 14'' Anolon.
Fry your balls until browned and dump them into the sauce. Some coat thier balls with flour to get a crust on them.[optional]
When the pork rib is tender to the fork, you're done.
Break out the Barbera
It'll take you 2 to 3 times until you figure out the right consistency
- Thomas - 01-31-2004
If you want truly tender meatballs sedhed, try using a mixture of ground pork and veal instead of chuck.
I use an easier recipe, but you are right; it's all in the consistency, which is a matter of feel.
- sedhed - 01-31-2004
The bread makes the balls very tender. The pork rib adds a good flavor and is a good tenderness indicator.
[This message has been edited by sedhed (edited 01-31-2004).]