If you ever find yourself in Liverpool, check out Almost Famous on Parr Street. Mince won't look the same.
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Mucus? That doesn't sound very niceOriginally posted by suityou01 View Post
Bacchus's top tip for meat balls is to boil them off first.They should be golf-ball sized, not tennis ball, put them in water on a rolling boil in batches, when they float, lift them out with a slotted spoon. This sets them and cooks off a load of fatty scum that you will get, especially if you use any minced meat from a supermarket - not so bad if you mince your own. You can flavour the meat with garlic/chilli/anything you want, but I prefer to put the flavour in the sauce. Salt, pepper, finely chopped onion, smoked paprika, 80% meat, 20% bread, give it a quick whizz in a food-processor for a smoother texture, mix by hand for coarse.
When you have set them by boiling, you can fry them (or grill them) to improve colour and texture, and then chuck in to your sauce; pretty much anything goes, my favourite is a spicy arrabiata and pasta, but curry works, even Thai curry if you use lamb, thick gravy with mash and peas, fried/caramelised onion and ketchup... Have to agree with Mrs d000hg on the sweet and sour though... hmmm.... hungry now and it's only breakfast time...
Bacchus in mumsnet mode?Comment
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TTIUWP so .....Originally posted by OwlHoot View PostWHS (and thanks for the boiling tip)
Who ever heard of a tennis ball sized meat ball? It would be more like a carniverous haggis
I did think about boiling them as I got an oil slick in the sauce. Will defo make then a weensy bit smaller next time.Knock first as I might be balancing my chakras.Comment
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This works pretty well: Beef meatball recipe: Recipes: Good Food Channel
Meatballs should be smaller than a golf ball otherwise it's hard to shallow fry them evenly. I usually use a lot more red wine than suggested."A life, Jimmy, you know what that is? It’s the s*** that happens while you’re waiting for moments that never come." -- Lester FreamonComment
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I decided it was a good idea to cook them in the sauce to ensure they got cooked at the way through. Got a rather oily sauce. This recipe looks good.Originally posted by Freamon View PostKnock first as I might be balancing my chakras.Comment
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Big is fine.Originally posted by MaryPoppinsOriginally posted by vetranComment
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Mine are bigger.Originally posted by d000hg View Post
Knock first as I might be balancing my chakras.Comment
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The spaghetti/meatball ratio looks like it could do with some tuning.Originally posted by suityou01 View PostTTIUWP so .....
I did think about boiling them as I got an oil slick in the sauce. Will defo make then a weensy bit smaller next time.Comment
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More pasta?Originally posted by MadDawg View Post
Knock first as I might be balancing my chakras.Comment
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