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(Food Network)   Fark Food Thread: Do you like a nice-a spicy meatball? What meats do you put in there? Dowsed in marinara or do you like yours other ways? Serve 'em up for us to drool over   (foodnetwork.com ) divider line
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1154 clicks; posted to Main » on 23 Jan 2014 at 5:00 PM (2 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-01-23 02:53:27 PM  
Lamb meatballs = DELICIOUS.
 
2014-01-23 02:54:51 PM  
veal + beef + spicy italian sausage
 
2014-01-23 02:55:57 PM  
and here come the testicle jokes...
 
2014-01-23 02:56:45 PM  
I grind up pepperoni to salt vegetarian's meals.
 
2014-01-23 03:00:12 PM  
Half ground beef or veal, half pork sausage.  Fresh chopped basil.  Finely minced white onion.  Finely shredded pecorino romano.  Crushed red pepper.  Salt, pepper, ground oregano.  1 egg per pound of ground animal flesh.

My no-longer-secret meatball ingredient is to go halfsies on the breadcrumbs with french fried onion that has been muddled into crumbs.  It's the only reason to ever buy french fried onions unless you're making that white trash green bean casserole shiat.
 
2014-01-23 03:03:56 PM  
Funny, I literally just finished a plate of homemade Swedish meatballs and spatzle.
 
2014-01-23 03:04:13 PM  
90% beef, 10% sweet sausage, then finely chop up some porcini mushrooms and a dash of rosemary for a nice woodsy flavor.
 
DGS [TotalFark]
2014-01-23 03:04:38 PM  
I've never tried to make my own meatballs. I'm curious to see what you farkers like to do and then start doing my own.
 
2014-01-23 03:05:04 PM  
Veal, pork, beef.
 
2014-01-23 03:06:19 PM  

DGS: I've never tried to make my own meatballs. I'm curious to see what you farkers like to do and then start doing my own.


It's the easiest thing ever.  You can do whatever you want.  Only universal rule that I can think of is one egg per pound of meatball mix.
 
2014-01-23 03:08:28 PM  
i.imgur.com
 
2014-01-23 03:09:03 PM  

Solid State Vittles: DGS: I've never tried to make my own meatballs. I'm curious to see what you farkers like to do and then start doing my own.

It's the easiest thing ever.  You can do whatever you want.  Only universal rule that I can think of is one egg per pound of meatball mix.


It's LITERALLY a ball of meat. There really are no rules.
 
2014-01-23 03:10:46 PM  
I do 50% meat 50% ball... so far no problems...
 
DGS [TotalFark]
2014-01-23 03:13:07 PM  

Contrabulous Flabtraption: Solid State Vittles: DGS: I've never tried to make my own meatballs. I'm curious to see what you farkers like to do and then start doing my own.

It's the easiest thing ever.  You can do whatever you want.  Only universal rule that I can think of is one egg per pound of meatball mix.

It's LITERALLY a ball of meat. There really are no rules.


I guess what it comes down to is really more of the 'why' do things, if that makes sense. I know you can use egg, or breadcrumbs (or not), or cheese, or, or or.. but what's the reasoning behind why some people insist on adding something?

As random examples from above, someone mentioned using veal. I'm guessing not everyone has had veal.. so what might make them want to do so? Another mentions romano. Why that cheese over x-other-cheese? Know what I mean?

/not meant to call anyone out, heh
 
2014-01-23 03:13:08 PM  
I do all sorts of varieties. Lamb, veal, pork, beef. I love to throw them in the crock pot with a spicy grape jelly sauce.
 
2014-01-23 03:13:31 PM  

Contrabulous Flabtraption: Solid State Vittles: DGS: I've never tried to make my own meatballs. I'm curious to see what you farkers like to do and then start doing my own.

It's the easiest thing ever.  You can do whatever you want.  Only universal rule that I can think of is one egg per pound of meatball mix.

It's LITERALLY a ball of meat. There really are no rules.


True, maybe rule was too strong of a word.
 
2014-01-23 03:14:28 PM  
meatball burger. get on my (mom's) level
 
2014-01-23 03:14:39 PM  

Solid State Vittles: Contrabulous Flabtraption: Solid State Vittles: DGS: I've never tried to make my own meatballs. I'm curious to see what you farkers like to do and then start doing my own.

It's the easiest thing ever.  You can do whatever you want.  Only universal rule that I can think of is one egg per pound of meatball mix.

It's LITERALLY a ball of meat. There really are no rules.

True, maybe rule was too strong of a word.


No, was just saying for DGS. Meatballs are the ultimate expression of meat freedom
 
2014-01-23 03:16:03 PM  
Deep fry them.
 
2014-01-23 03:16:34 PM  
Meat. Egg. Onion sweated down to near-unrecognizability with a little oil and garlic. Salt and pepper. Some breadcrumbs. Mix thoroughly but don't squash. Roll into equal sized balls. Golf-ball-sized is a good measure. Giant meatballs are stupid. Roll in some more breadcrumbs. Cook in some oil at medium heat until brown and delicious. Eat with whatever you want.
 
2014-01-23 03:17:46 PM  
Veal
Beef
Garlic
Basil
Egg
Milk-Soaked Fresh Breadcrumbs
Salt/Pepper

I prefer a loose mixture, almost too lose to form into balls, as I think it makes for a lighter and more evenly textured meatball. After mixing I'll usually portion the meat into a shape sort of resembling a meatball, though at this point they don't really hold, and then store them in the refrigerator for up to an hour so the meat can cool down and firm up. Then just before cooking I'll take them out, shape them into perfect balls, and then drop into a waiting pot of hot oil. I'll fry them just long enough to create a nice golden brown crust and then transfer to a baking dish, I'm not worried about cooking them through at this point. Once they're all fried I'll ladle a good amount of my simple tomato sauce (San Marzano Tomatoes, Onion, Garlic, Basil, Butter) over the top, cover with foil, and bake in the oven for 30 minutes (or until cooked through).
 
2014-01-23 03:18:22 PM  
I go to Ikea for all my meatball needs.
 
DGS [TotalFark]
2014-01-23 03:18:28 PM  

Epicedion: Meat. Egg. Onion sweated down to near-unrecognizability with a little oil and garlic. Salt and pepper. Some breadcrumbs. Mix thoroughly but don't squash. Roll into equal sized balls. Golf-ball-sized is a good measure. Giant meatballs are stupid. Roll in some more breadcrumbs. Cook in some oil at medium heat until brown and delicious. Eat with whatever you want.


Nice and simple, really.. are you saying giant meatballs are stupid due to cooking time and drying out the outside of it just because it takes so long to cook the inside? or...?
 
2014-01-23 03:18:31 PM  
 
2014-01-23 03:20:20 PM  
i221.photobucket.com

I like to make make big baseball sized Sicilian meatballs using veal and ground meat with fresh bread crumbs  (one per plate) with a simple fresh basil marinara sauce.

/now that's a meatball
 
2014-01-23 03:21:17 PM  

DGS: Nice and simple, really.. are you saying giant meatballs are stupid due to cooking time and drying out the outside of it just because it takes so long to cook the inside? or...?


I just think they're stupid. They're harder to cook properly and you get a bad surface browning/breadcrumb crunch to interior ratio.
 
2014-01-23 03:28:02 PM  
When I'm in a meatball mood, I roll with these meatballs based on a recipe from an SF restaurant.

You don't have to grind the pork shoulder or chuck yourself, and I scale up the proportions to about a pound of beef and a pound pork apiece, and I go nuts and dump in about 8oz of prosciutto (which works out to about 6oz after I've eaten a few slices, which I always do because farking prosciutto, man...) But do endeavor to find the proper tomatoes if you can find them, not only because they are awesome, but because it's fun to plunge your hands into a bowl of tomatoes and squish 'em all up like you always wanted to do when you were a kid.

Anyways, meatballs are as much about technique as much as they are about the recipe. The three most important tips I can offer are (1) don't overwork/overmix the stuff, light-and-fluffy is what you're after, (2) pre-brown them because Maillard and flavor and awesome, and (3) the long braise is essential with this variation, because doing so helps to break down the bits of ligament/cartilage/othergunk commonly found in the cheaper cuts of meat that make up ground meats. The low-and-slow transformation of shoulder to pulled pork can also apply to the contents of a meatball. The difference is subtle; to experience it, take one meatball out after about an hour of simmering, set it aside, and then take another one out after three hours of simmering, and compare the two head-to-head.
 
2014-01-23 03:29:38 PM  
Meatballs:
Hot Italian sausage.
Ground beef.
Sweet Italian sausage.
Eggs
bread crumbs
minced onions, shallots, garlic.
black pepper
white sea salt.
Oregano, basil, parsley.

Meld the three meats evenly by removing the sausages from the casings,
Also you may mix up the spices with this now, especially if they are not fresh, but dried, so they absorb oils.Then add the bread crumbs and mix, and then the eggs/minced veggies.

Portion control with small ice cream scoop and then roll into balls.
Place balls on cookie sheet and cook slowly until done.
Put drained balls  in sauce pan with marinara and simmer until needed. Let the balls soak up the sauce.
Soak your balls. you'll be glad you did.
 
2014-01-23 03:31:57 PM  
I made a vegetarian dish a few days ago that looked just like meatballs before they cooked:
farm4.staticflickr.com

Turned out pretty damn good.  They're quinoa pizza bites, with mozzarella in the middle.
 
2014-01-23 03:34:04 PM  

ahab: I made a vegetarian dish a few days ago that looked just like meatballs before they cooked:
[farm4.staticflickr.com image 640x512]

Turned out pretty damn good.  They're quinoa pizza bites, with mozzarella in the middle.


encrypted-tbn0.gstatic.com
 
2014-01-23 03:37:00 PM  

Epicedion: ahab: I made a vegetarian dish a few days ago that looked just like meatballs before they cooked:
[farm4.staticflickr.com image 640x512]

Turned out pretty damn good.  They're quinoa pizza bites, with mozzarella in the middle.

[encrypted-tbn0.gstatic.com image 305x165]


YES.
farm3.staticflickr.com
Even the 2 year old scarfed them down.
 
2014-01-23 03:38:47 PM  

ahab: Epicedion: ahab: I made a vegetarian dish a few days ago that looked just like meatballs before they cooked:
[farm4.staticflickr.com image 640x512]

Turned out pretty damn good.  They're quinoa pizza bites, with mozzarella in the middle.

[encrypted-tbn0.gstatic.com image 305x165]

YES.
[farm3.staticflickr.com image 800x640]
Even the 2 year old scarfed them down.


I'm conflicted, because I see melted cheesy goodness, but they still look kind of raw and I want meat in my meatballs.
 
2014-01-23 03:44:59 PM  
Meatballs are alright. But I really like-a the juice.
 
2014-01-23 03:46:13 PM  

naughtyrev: ahab: Epicedion: ahab: I made a vegetarian dish a few days ago that looked just like meatballs before they cooked:
[farm4.staticflickr.com image 640x512]

Turned out pretty damn good.  They're quinoa pizza bites, with mozzarella in the middle.

[encrypted-tbn0.gstatic.com image 305x165]

YES.
[farm3.staticflickr.com image 800x640]
Even the 2 year old scarfed them down.

I'm conflicted, because I see melted cheesy goodness, but they still look kind of raw and I want meat in my meatballs.


Here's the recipe if you want to take a look.  They're certainly not meatballs, they just look like them before they're cooked and it amused me.  Meatballs should be meaty and browned so there's the awesome bit of Maillard reaction crust on the outside.
 
2014-01-23 03:56:36 PM  

ahab: They're quinoa pizza bites, with mozzarella in the middle.


That's awesome.  I'm going to send this to Mrs. Downstairs.  She doesn't eat red meat, but like to try to cook up stuff we'll both enjoy.
 
2014-01-23 03:58:08 PM  

ahab: I made a vegetarian dish a few days ago that looked just like meatballs before they cooked:
[farm4.staticflickr.com image 640x512]

Turned out pretty damn good.  They're quinoa pizza bites, with mozzarella in the middle.


This is a recipe I might be interested in.
 
2014-01-23 03:59:03 PM  

ahab: Here's the recipe if you want to take a look.


Oh, hey, there it is!
 
2014-01-23 04:13:19 PM  
mookbark.
 
2014-01-23 04:16:55 PM  
Try some chinese meatballs with noodles instead of the regular kind with pasta.

Beef mince, grated onion, fresh garlic and ginger, chinese five spice, soy sauce, hoisin sauce, egg andsesame seeds to coat.

Mix everything except the seeds together. Make little balls and roll them in the seeds, bake in the oven till crunchy brown and serve with noodles and stir fried vegetables
 
2014-01-23 04:36:08 PM  
Try this, I like it.


Meatballs

Ingredients

Extra-virgin olive oil
1 onion, chopped, sauted
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
4 thick slices firm white bread, crust removed
1 1/2 pounds ground  beef
1 1/2 pounds ground  pork
1 cup milk
1 large egg
1/2 cup freshly grated parmigiano-reggiano
Kosher salt and freshly ground black pepper
Leaves from 3 sprigs fresh basil


Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into equal pieces and shape them into nice looking meatballs.

Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
 
2014-01-23 04:37:18 PM  
Oh hey, I found a meatball recipe that I had in a lasagna recipe:

Meatballs:
2 slices white sandwich bread (crusts discarded), torn into small pieces
1/2 cup buttermilk or 6 Tablespoons plain yogurt thinned with 2 Tablespoons whole milk
1 pound ground meat (preferably 3/4 pound ground chuck and 1/4 pound ground pork)
1/4 cup freshly grated Parmesan cheese
1 large egg yolk
1 teaspoon finely minced garlic
3/4 teaspoon salt
Ground black pepper
About 1 1/4 cups vegetable oil for pan-frying

1. Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. Place ground meat, cheese, egg yolk, garlic, salt, and pepper to taste in medium bowl.  Add bread-milk mixture and combine until evenly mixed.
3. Heat about 1/4 inch of oil in large skillet.  Take a handful of meat mixture, and, working directly over skillet, pinch off pieces no larger than a small grape and flatten them slightly.  Cooking in batches to avoid overcrowding, carefully drop them into hot oil.  Fry, turning once, until evenly browned, 3 to 4 minutes.  Use a slotted spoon to transfer meatballs to a paper towel on a platter.

You can use bigger pieces and fry for a little longer if you're not using them for lasagna.
 
2014-01-23 05:02:30 PM  
http://www.youtube.com/watch?v=oXxSyUlpdoo

Speeeecy spiceeeey MEATBAAAAAAALLLLLL
 
2014-01-23 05:02:50 PM  
i1.ytimg.com
 
2014-01-23 05:04:42 PM  
The marinara IS the red sauce!
 
2014-01-23 05:06:34 PM  
www.laaloosh.com

These are surprisingly good and cheap.  Pork/beef ones are good too.

I nuke 3 or 4 and pour on some BBQ sauce when I need a high-protein snack.
Also good with marinera, parmesan, and some roasted onion & peppers.
 
2014-01-23 05:10:38 PM  
What meats do you put in there?

That's a rather personal question.
 
2014-01-23 05:12:02 PM  
C'mon people. Include quantities!

/I farking love meatballs
 
2014-01-23 05:12:32 PM  
Moroccan Meatballs

A mix of 30% lamb and 70% beef with egg, bread crumbs chopped garlic, onion, coriander.
Brown in a pan, then cook further in a sauce made from tomatoes and caramelized onions with smoked paprika and harisa.
Serve over couscous with a yogurt-mint sauce. Sprinkle with sumac before serving.

Yum
 
2014-01-23 05:13:52 PM  

ybishop: [i1.ytimg.com image 850x478]


LOL.  Twenty seconds between our posts.
 
2014-01-23 05:14:07 PM  

ahab: Epicedion: ahab: I made a vegetarian dish a few days ago that looked just like meatballs before they cooked:
[farm4.staticflickr.com image 640x512]

Turned out pretty damn good.  They're quinoa pizza bites, with mozzarella in the middle.

[encrypted-tbn0.gstatic.com image 305x165]

YES.
[farm3.staticflickr.com image 800x640]
Even the 2 year old scarfed them down.


Lamb/blue cheese are awesome.
 
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