Any italian cooks out here?? my meatballs need help!!?!
Answers: i \'ve tried different recipes, but they never really seem to hit the nail on the head-once in a while, they're good when they're fresh and hot, but then they become SO BLAND after a little while-i'm thinking i'm missing some tips on making moist meatballs that are not FLAVORLESS--anybody??
I don't have that problem;
Meatballs, Ingredients:
1 pound mixed chopped/ground meat (veal, pork, beef)
2 large eggs
1 handful chopped fresh Italian parsley
Black pepper & salt to taste
1/4 cup grated Romano cheese
1/2 cup bread crumbs
4 garlic cloves, sliced
Olive oil for browning.
Prepare the meatballs by combining all of the ingredients except the olive oil in a large bowl. Form the meatballs with your hands gently so they don't harden up (there should be about 12) Fry in the olive oil over medium heat until browned but not cooked all the way through then add the contents of the saucepan to your sauce to finish cooking.
Ensure your sauce is well seasoned with Italian mixed seasonings as well.
I don't use a particular recipe, but here are things that I put in my meatballs. I made some last night...
-Chopped onion
-Chopped garlic
-Chopped green pepper
-Egg
-Milk (used sour cream last night -- no milk)
-Bread or cracker crumbs
-Parmesan cheese
-Salt/Pepper
-Oregano
-Basil
-More garlic powder
-Maybe a dash of red wine
Oh, I forgot to mention that I use a mixture of ground beef and italian sausage.
Use stale crusty Italian bread finely cut up to mix into your meatballs. Take a handfull, dip it into ICE WATER and squeeze out the excess. Add Progresso Italian bread crumbs, minced garlic, salt, pepper and lots of parsley. Brown in some good olive oil along with good sausage and pepperoni. (optional)
add some parm, parsley and bread crumbs; maybe even a lil brown sugar and red pepper...serve w/ a red gravy coated with lots of parm
A short story: when I moved to this city, I went the the italian restaurant around the corner to try their spag and balls. The dish came with balls like 3in in diameter; I coundnt wait - I took a big bite into one and hit...a japeleno. omg I was disgusted as a scilian-american. Never eaten there again...let this be a lesson to you.
All good meatballs have to have ground beef and sausage to give it that real meatball flavor..here is my recipe.
Meatballs
1 1/2 lb lean ground beef
1/2 lb ground pork
1 egg
1/2 large onion chopped
2 tbs parsley
1tsp garlic powder
1tsp salt 1/2 tsp black pepper
1/2 cup grated bread crumbs
1/4 cup Parmesan cheese grated
combine all ingredients and mix well..roll into balls and cook in skillet with 2 tbs olive oil on low temp..be sure to turn often..don't let them get too brown.
now eat by themselves or in a BBQ sauce or spaghetti sauce.