Trading my Hillary vote for good meatball recipes..

[goldcanyonaz]

those recipes with pork or veal need not apply but we love you all the same...

[Aloha Spirit]

1. You already promised this board that you'd vote for Obama.

[goldcanyonaz]

4. so, you do not have a meatball recipe?? How dare you!!

[DesertFlower]

2. are you serious?

do you really want my recipe?

[goldcanyonaz]

6. Yes

[DesertFlower]

48. okay, but i don't have exact measurements.

1 lb. chop meat
bread crumbs
eggs
garlic powder or ground garlic
parsley (lots of it)
salt
pepper

fry in hot olive oil until crisp on both sides. then drain and add to sauce.

i play with the eggs and bread crumbs until the consistency is right. usually 3 eggs.


on edit: if you want it to be healthy don't fry them, just drop them into the sauce.

also before you roll them into balls wet your hands, they won't stick to you.

my recipe is from my ex-husband's mother. very italian.

[Tesha]

87. That's the recipe.

You can obviously vary the garlic, parsley to suit your
tastes (and I'd include basil and oregano as additional
potential herbs). If you use prepared "Italian-styled
bread crumbs", you'll get at least some of those herbs
and spices already included.

Some people also include mustard powder or prepared
mustard, but that's not especially to my taste.

Another popular mix-in is grated or shredded Parmesan
and/or Romano cheese.

Tesha

[jgraz]

3. There are no good meatball recipes that don't include pork

[katsy]

7. Hey! How about ground lamb?

:hi:

[MonkeyFunk]

8. this we agree on

[NewHampshireDem]

10. Exactly!

Once again, jgraz has boiled an issue down to its hideously ugly essence. :P

[AllentownJake]

5. Here you go

Real simple and its the best

3LB Meatballs
3 bottles of Heinze Chile Sauce
40 oz of Grape Jelly

Mix the Jelly and Chile Sauce on stove. Add Meatballs.

Enjoy.

[goldcanyonaz]

19. Grape jelly? give momma a big kiss from me...

[AllentownJake]

20. I will

Be careful. These are addictive.
You can make them in a crock pot too.

[Contrary1]

34. Grape jelly and mustard works well also. n/t

[BlooInBloo]

60. I'd be curious to try that with strawberry preserves instead of grape jelly.

[AllentownJake]

83. Never thought about that

That would be a good thing to try. Maybe next weekend...

[rwheeler31]

9. Brown and simmer in ketchup and water.

I don't know why but they always taste good.

[goldcanyonaz]

12. You must be a non educated clinton supporter with an answer like that

[EmilyAnne]

21. Rude! LOL. My mom couldn't cook a meal without some sort of soup mix or cream of whatnot soup.

Sure, she was uneducated, but she did the best she could with her big family. Every now and then I get hungry for a green bean casserole. Its an unhealthy, low brow comfort food, but it beats the fast food that a lot of families now subsist on.

[sufrommich]

35. Don't be dissin' green bean casserole.nt

[Jamastiene]

50. Mmm...Kecthuuupppp!

I love ketchup. :bounce:

[xmas74]

99. Mix the ketchup and cream of mushroom together

and you have a basis for about half of the recipes I grew up eating.

[cui bono]

11. Cindy McCain has some good recipes.

Oh, wait...

[goldcanyonaz]

14. isnt is already enought that I drink her fucking coors light beer?

[cui bono]

41. Yeah probably. But I think you're safe anyway since she hers are stolen.

:toast:

[Jeff In Milwaukee]

86. Coors Light?

Given the choice between Coors Light and tea-totalling, the Lipton people would be awfully happy.

[DemVet]

88. Geez...

...you may as well be drinking water.

Try your locally brewed craft beer. A little extra money for a better beer is an investment in taste.

[MadMaddie]

98. Washington State Local Beer Macknjacks beer

oooooh that is some good brew.

[SoCalDem]

64. her orange jello & shredded carrot salad is to DIE for

:rofl:

[Colobo]

13. I'll ask my dad- he's an expert.

[goldcanyonaz]

15. hurry back, k?

[Oilwellian]

16. The key to delish meatballs....

is adding water to the mixture before cooking. They'll be moist and melt in your mouth if you do that. :D

[Name removed]

17. Deleted sub-thread

Sub-thread removed by moderator. Click here to review the message board rules.

[EmilyAnne]

18. I make vegetarian "meat"balls with tofu. I make vegetarian "meat" balls with soy crumbles, too.

I doubt it would pass muster with any nonvegetarians, but I love them.

[goldcanyonaz]

23. HELLO! Where is the recipe??? do you want my vote or NOt??

[EmilyAnne]

47. Hell yeah, goldcanyonaz! I was afraid that posting it would actually screw my chances of getting

your vote since a lot of meateaters totally freak out at the mention of tofu and soy. I'll look it up and post in a minute!
Just promise you won't post that little throwing up smilie, ok?

[Marrah_G]

91. Hahahahahahahahaha

Best sub-thread ever!

[bhikkhu]

22. Ground beef, eggs, garlic salt, onion flakes, soy sauce.

Mix ground beef and all the ingredients except soy sauce (I use my hands - squishy). Form into balls and place in frying pan on high, covering meatballs about halfway with water and soy sauce. Turn them from time to time as they cook, and they should be done when the water is boiled away and they are just slightly browned.

All ingredients to taste, and they seem to turn out just fine every time.

I hope this does the trick!

[goldcanyonaz]

24. Now, do you cook that naked?

[bhikkhu]

56. My wife and daughters might have some objection...

[DesertFlower]

58. oy vey. chinese meatballs? nt

[bhikkhu]

76. Ya got me there...generally Asian cuisine in my house

Fresh veggies, rice or potatoes as the foundation of a meal, and small portions of flavored or spiced meat. And one way or another everything seems to go with soy sauce, onion and garlic.

[DesertFlower]

96. i eat chinese food at least 3 times a week.

vegetables and rice or noodles. they make it for me in a light soy sauce. i eat very little meat.

[sellitman]

25. I'd give you mine but...

If one rolls off your plate and falls on your toe you better be wearing steel tipped shoes.

[goldcanyonaz]

26. HAHA!

[MethuenProgressive]

27. 1) Shoot a Moose.

2) Get all your cousins to help cut him up.
3) When you're finished, tell Meme you're finished.
4) Watch Meme go in and get 10 more pounds of meat.
5) Grinemup.
6) Watch Meme make 10 pounds of meatballs.
7) Eat Meme's Mac'n'cheese with meatballs.

Please send vote asap.:hi:

[quakerboy]

28. Um

Well, I am personally not a fan of cooked tomato, so that has limited my general meatball construction and consumption. But here goes:

several pounds very super lean ground beef from a nonchainstore source
Saltine crackers
pepper
fresh garlic
fresh onion
if you want, fresh green peppers. Or for easy, use red pepper flakes
some sort of plum sauce(I generally buy premade)

Crush the saltines. Mince the garlic, onions, and peppers, mix it all together. Then fold it into the beef, being careful not to overwork it all, or to make it too dry. Form into balls. Drop into preheated plum sauce and simmer till hungry.


Much luck with that. It makes for interesting eating. I like it with plain white rice. But then I like most things with plain white rice.

[goldcanyonaz]

30. Not bad, your husband/wife is very lucky to have you..

[quakerboy]

42. You think?

I am more lucky to have her. Or rather, I will be in 8 days.

I just adapted how I make burgers to a more spherical sauce-ish form. I dunno. Boredom and poverty lead to interesting foods. Not all good, mind you, but interesting.

[rzemanfl]

29. Go to the freezer cabinet at Publix, find meatballs, pay for them

go home, cook per instructions on bag. This is a southern recipe, you can substitute the store.

[goldcanyonaz]

36. publix is in florida and we aint got none here K? post your recipe or no vote for you!

[emilyg]

37. You're my kind of guy.

[BattyDem]

31. My family loves these!

Mozzarella Meatballs

- 1 egg, lightly beaten
- 1/4 cup prepared Italian salad dressing
- 1/2 cup Italian flavored bread crumbs
- 2 tablespoons minced fresh parsley
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 pound ground beef
- 4 ounces fresh mozzarella cheese
- 2 tablespoons vegetable oil


In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Cut mozzarella into eighteen 1/2-inch cubes. Divide meat mixture into 18 portions. Shape each around a cheese cube.

In a large skillet, cook meatballs in oil in batches until no pink remains. Drain.


These are great with tomato sauce, brown gravy ... or plain. :D I made a double batch (no sauce) and brought them to a party. They were put on the buffet table ... and disappeared!

By the way, I got this recipe from a friend. I think she got it from a book, but "tweaked" it a little bit to suit her taste.

[goldcanyonaz]

39. omg! are you married? I wish to have a quick affair with you..

[BattyDem]

43. LOL!

:D

[DU GrovelBot]

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[Uben]

33. The best meatball recipe ever!

Take some meat, roll it into a ball.


Now, vote for Hillary

[MediaBabe]

53. !!!! Sounds Great !!!!

I like a recipe with zing!

[Hatchling]

38. Here's mine.

Mix together:

1 lb ground beef
1 cup Italian bread crumbs
1 egg

Form into balls and drop into boiling water until browned, then scoop them out of the water and add to your favorite pasta sauce and simmer for another 1/2 hour.

They are tasty and lower in fat than most other methods of cooking them.

[MediaBabe]

55. Never heard of doing that.

I think I'll try it. I know my son will be interested. He hates any meat with any fat at all in it. Actually rinses taco meat with hot water after it's fried and before any seasonings are added.

[Hatchling]

79. I invented it, as far as I know.

An ex needed his meals to be low fat but also loved his meatballs. And there's no real flavor lost. And no grease splatter like there is when using oil.

[graycem]

90. I thought I was

the only weirdo that did that. Freaky. I hate the way the grease swims at the top of anything if you don't do that. :phew:

[OnionPatch]

40. My mom's meatballs are locally famous.

She is begged to bring them to potlucks and reunions all the time. I can only give approximate amounts because that's all I know, but she mixes together the following:

a couple pounds of ground beef and pork (you don't have to use the pork, but it won't be quite as good)
salt and pepper
several cloves of garlic
a whole onion chopped up
basil, parsley and oregano to taste
ground fennel seed (just a little)
1 egg
a small bit (1/8 cup?) of tomato sauce
white bread completely soaked in milk

Smush it all together well and make sure the meatballs are so wet they almost fall apart but not quite. This is done by using a lot of the wet bread. This way they are moist and not hard little chewy things. Also, never fry them. That makes them hard, too. Make them big, about the size of a tennis ball. (This is the perfect size for a sandwich) and layer them gently in the pot. Cover them with your favorite spaghetti sauce and cook until done.

[Laura PourMeADrink]

44. Mix some delusion with poor sportsmanship with self-service

with Machiavellian actions, and throw it in a pot.

[JohnnyLib2]

45. The request was for meatball recipes, not meatball comments.

:evilgrin:

[Lilith Velkor]

81. !

:spray:

[goldcanyonaz]

46. SO, you have no meatball recipe? No vote for you!

[redstate_democrat]

52. Are you old enough to vote? Can you vote?

I have my doubts.

[goldcanyonaz]

78. do you still live in your mothers basement?

[Name removed]

82. Deleted message

Message removed by moderator. Click here to review the message board rules.

[Jamastiene]

49. I don't know any meatball recipes.

I guess you'll have to just vote for Hillary then, right? :hug:

[JimGinPA]

51. I Have A Recipe For Sweet & Sour Meatballs...

But it has pork & veal in the meatballs. I guess you could leave it out, but it wouldn't be the same.

[musicblind]

54. Lacto-Ovo Vegetarian Meatballs

Not my recipe AND I'm a Clinton supporter... but darnit, I like food too much not to contribute! lol

Lacto-Ovo Vegetarian Meatballs

4 egg, slightly beaten
1 (1 1/4 ounce) envelope Lipton Onion Soup Mix
2 cups grated cheddar cheese
3/4 cup chopped walnut
1 cup dry Italian style breadcrumbs
2 (1 1/4 ounce) envelopes vegetarian broth (I use G.Washington brown broth)



Directions

1.) Mix ingredients together in order.

2.) Refrigerate for 30 minutes.
3.) Form into 1-1/4 inch balls and place on baking sheet sprayed with Pam.

4.) Bake in 400 degree oven until brown, about 20 minutes.

5.) (May be frozen now.) Place meatballs in casserole and cover with 2-3 cups boiling water and 2-3 cubes or envelopes vegetarian brown broth.

6.) Meatballs should be within 1/2 inch of being covered with liquid.

7.) Bake, covered, at 350 degrees for 1 hour (1-1/2 hrs if meatballs are frozen).

8.)Or meatballs may be prepared in a crockpot on high setting for 1 hour (or 1-1/2 if frozen).

[MediaBabe]

65. Sounds good except for the cheese

Matter of fact it sounds yummy.

[last1standing]

57. I've already given you my meatball recipe. How about carrot cake?

INGREDIENTS

* 3 cups grated carrots
* 2 cups all-purpose flour
* 2 cups white sugar
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 4 eggs
* 1 cup vegetable oil
* 1 1/4 teaspoons vanilla extract
* 1 (8 ounce) can crushed pineapple with juice
* 3/4 cup chopped pecans
*
* 3 1/2 cups confectioners' sugar
* 1 (8 ounce) package Neufchatel cheese
* 1/2 cup butter, softened
* 1 1/4 teaspoons vanilla extract
* 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.



If this isn't worth a vote for Obama it should at least deserve a yard sign or something.

[musicblind]

66. OMGsh I love carrot cake! I might have to use that.

I am bookmarking this page.

[last1standing]

68. It's well worth making. Trust me.

I usually leave out the pecans in the frosting but other than that I make it just as it says. It turns out very moist and the frosting is simple but delicious.

[BlooInBloo]

59. What's wrong with pork and veal? Hrmph.

[Renew Deal]

61. Glazed Meatloaf Recipe from America's Test Kitchen

This isn't meatballs, but it's close. America's Test Kitchen is one of the best. They are part of Cooks Illustrated, the #1 cooking magazine on the planet. They are extremely professional and good at what they do. Here's their recipe. I would not miss anything by America's Test Kitchen. They also have a TV show that you should Tivo.

http://www.americastestkitchen.com/recipe.asp?recipeids=3227&bdc=38724&InCode=ATKEditCenter

Glazed Meat Loaf or All Beef Meatloaf
from the Episode: Meat Loaf Dinner
Buy the 2007 Cookbook, Get the 2007 DVD Boxed Set FREE!

If you can't find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not pastelike. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes.

Serves 6 to 8
Meat Loaf

3 ounces Monterey Jack cheese , grated on small holes of box grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 1/2 cup)
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck

Glaze

1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar


See Illustrations Below: Troubleshooting Meat Loaf

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet (see illustration below).

2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

4. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.


Step-by-Step: Troubleshooting Meat Loaf

PROBLEM: Sides of meat loaf remain crustless. SOLUTION: Loaf pans expose only one side of the meat loaf to browning heat. By opting for a free-form loaf, we achieved an all-over browned crust.
PROBLEM: Meat loaf sits in an unappealing pool of grease. SOLUTION: Baking directly on a sheet pan provides no outlet for exuded grease. A foil base, poked with holes and set on a cooling rack, lets juices drain as the loaf cooks.
Step-by-Step: Creating a Free-Form "Loaf Pan"

Allowing meat loaf to stew in its own juices makes for a greasy mess. Here's our solution: Fold heavy-duty aluminum foil to form a 10 by 6-inch rectangle. Center the foil on a metal cooling rack and place the rack over a rimmed baking sheet. Poke holes in the foil with a skewer (about half an inch apart). Spray the foil with nonstick cooking spray.

http://www.americastestkitchen.com/recipe.asp?recipeids=3227&bdc=38724&InCode=ATKEditCenter

[SoCalDem]

62. ground beef, raw egg, bread crumbs, parmesan cheese

bake on a rack on a cookie sheet @350.. or brown in a skillet..

[TK421]

63. There isn't a soul on this earth who can beat my fathers meatball recipe...

and there isn't a drop of Italian blood in my family....no, sorry....I can't even share it here! Let's just say that whenever he made them ( for family outings, reunions and such ) that people all over ( neighbors invited, too ) were absolutely CLAMORING for the recipe, saying that they have NEVER tasted meatballs so moist and flavorful. I know it...and for meat he only used ground chuck. I may disclose it if I'm drunk enough. Right now...I'm only on my sixth beer ( nowhere close to that point ) BTW...there are certain ingredients that enhance the flavor of them...some of which you would never suspect to use in a meatball recipe. These are abso-fucking-lutely kick-ass meatballs. :D

[AlCzervik]

67. hooey! My meatball recipe is awesome! I don't fry them either, baking them

well thats for closers. Not sharing my recipe either.

[TK421]

70. Well, I'll tell you this....my father slow-cooked them raw in an Even-Flow 3 quart saucepan

slow cooking definitely has something to do with it...( clue #1 , BTW ) :D

[goldcanyonaz]

80. clue #1 when does clue #2 come in?

[auntAgonist]

69. google meatball recipe. I'm sure that's easier

than typing "fucking" more than 50 times in one thread, no?

aA

[goldcanyonaz]

71. arent you cute, probably have never heard that before..

cuz, you aint that cute. thanks for playing though..

[PatGund]

72. Then here's another one....

I posted my Cajun Meatball recipe earlier, so here's porcupine meatballs.

Porcupine Meatballs Recipe

(Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings).

INGREDIENTS:
1 pound lean ground beef
1/3 cup uncooked long-grain rice
1/4 cup chopped onion
1/4 cup water
1 teaspoon salt
dash ground black pepper
1 can condensed tomato soup
1/2 teaspoon chili powder
1/2 cup water

PREPARATION:
Combine the ground beef, rice, onion, 1/4 cup of the water, salt, and pepper.

Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil.

Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.

Serves 4.

[PatGund]

73. And for the non-meat eaters....

I'm allergic to soy, so most soy-based meat replacements are right out. I happen to like Quorn though, so here's one I discovered to use with their frozen meatballs, and have used with good results.

Quorn Meatballs with Lime & Roasted Garlic

Instructions:

1. In a large dish soak wooden or bamboo skewers in warm water and cover for about 30 minutes.

2. To make basting sauce, whisk together all of the ingredients until the sugar has dissolved and cook on low for 5 minutes until syrupy; then allow to cool. Note that the basting sauce may be made in larger batches and stored in the fridge for up to one week.

3. With the back of a knife, mash the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl and whisk the eggs and lime juice with the garlic paste. Add the cayenne and slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Add the zest and keep refrigerated until ready to use (use within 24 hours).

4. Thread 2 Quorn Meatballs onto each bamboo skewer and grill on an oiled grill rack set about ½ to 1” above heat / coals, turning frequently, for about 10 minutes. Brush the Quorn meatless meatballs with sauce and continue to grill, turning frequently and continuing to brush with sauce until meatballs are cooked through.

5. Serve with roasted garlic and lime aioli. Enjoy!

[rhett o rick]

74. youaskedforit

2 cloves garlic, minced (prefer saute'ed)
1/2 pd gd turkey
1/8 c parmesan cheese
5 saltine crackers, crushed fine
1/2 tsp salt
1/4 tsp oregano
1/4 tsp black pepper
1/2 tsp basil, dry crushed
1 tsp worcestershire sauce
1 tsp parsley, fresh, chopped fine
1 egg
1 tsp tomato paste or catsup

wish egg and tomato sauce
mix all ingredients adding olive oil if more moisture is needed
form meatballs and fry in hot skillet

[goldcanyonaz]

77. I will try your recipe this weekend. Thank you!

[rhett o rick]

75. Hey you tricked me. I swore to stay out of GD-P. nm

[Perry Logan]

84. That'll give you bowel cancer every time.

[Vinca]

85. Here's our favorite meatball recipe -

1 lb. lean ground beef
1 egg
1/2 c. parmesan cheese
1/2 c. Italian bread crumbs
1/4 tsp. garlic powder or a clove of minced garlic
1/2 tsp. dried basil
about 1/2 cup or more if needed of steamed, cubed eggplant

I usually broil the meatballs on a rack and toss them into spaghetti sauce along with any leftover steamed eggplant.

[sufrommich]

89. A deleted sub thread in a meatball recipe thread....yeesh. nt

[MethuenProgressive]

92. Was it my "Shoot a moose" thread?

I have me on ignore, so I can't see.
:hi:

[sufrommich]

94. lol ! I think your "shoot a moose" post is safe. nt

[izzybeans]

93. Have you met Meatwad?

[Catherina]

95. Bookmarked. It's not even 9am yet and I want to leave work to go home

and cook

meatballs

!

Bookmarked, thank you.

[comradebillyboy]

97. your recipe must include arugula purchased at

Whole Foods not not some low class dump where WVa or Pa hillbillies might buy groceries. Otherwise you should take your Hillary loving ass back to Capitol Hill because otherwise you are not worthy to support BO and his divine message of hope and audacity.

[xmas74]

100. I'm too lazy to actually roll them into

a meatball shape and I've made them enough that I have no real measurements. I'll give you the basics.

A couple of pounds of lean ground beef
another half pound of veal or pork (if you like-sometimes leave this out)
table salt
ground black pepper
minced garlic
minced green pepper and/or red pepper (if I want to be festive I throw in both)
minced onion
bread crumbs ('cuz after a day of cooking at work I tend to get rather lazy and buy a box or can of breadcrumbs)
an egg (if it doesn't look right, add another. I make things so often that I no longer pay attention to a recipe, unless I'm baking.)


Sometimes I might add a dash of dry mustard or tobasco sauce to the mixture. Anyway, dump it all in a big bowl and dig in, mash it around.

Now the laziness of no rolling and no frying (because I hate messing with oil and a stovetop when my feet ache) come into play. Get out your handy-dandy veggie spray (or pump) and spray a 9*13 pan or a sided cookie sheet. Place meat mixture evenly in pan-just don't smash it in. Cut down and across the meat mixture with a knife (1*1,2*2-you decide if you like big or small meatballs.) Bake at 350 for around 25-30 minutes or until done.

After that I let 'em cool, shove 'em into ziplocs and then have them for spaghetti, Swedish meatballs, appetizers for last minute office parties, etc. Just change up your sauce. Shove them single layer into a ziploc and freeze them. (At least that's what I do. Told you I'm lazy.)