Reply to: Perfect meatballs

[suityou01]

The spaghetti/meatball ratio looks like it could do with some tuning.

More pasta?

[MadDawg]

TTIUWP 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.

The spaghetti/meatball ratio looks like it could do with some tuning.

[suityou01]

Big is fine.

Mine are bigger.

[d000hg]

Big is fine.

[suityou01]

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.

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.

[Freamon]

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.

[suityou01]

WHS (and thanks for the boiling tip)

Who ever heard of a tennis ball sized meat ball? It would be more like a carniverous haggis

TTIUWP 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.

[OwlHoot]

They should be golf-ball sized, not tennis ball, ...

WHS (and thanks for the boiling tip)

Who ever heard of a tennis ball sized meat ball? It would be more like a carniverous haggis

[Bacchus]

Ah hah! I have a cunning plan for that. <taps nose>

Mucus? That doesn't sound very nice



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?

[BillHicksRIP]

If you ever find yourself in Liverpool, check out Almost Famous on Parr Street. Mince won't look the same.

[suityou01]

Making our own has never worked out well, they are too coarse and dry. So we buy them ready made, not great.

Best I ever had were for school dinners. Fist-sized with sweet & sour sauce, and gorgeous. I never saw them done like that since and the wife refuses to try because "sweet & sour meatballs sound disgusting"

Ah hah! I have a cunning plan for that. <taps nose>

[d000hg]

Making our own has never worked out well, they are too coarse and dry. So we buy them ready made, not great.

Best I ever had were for school dinners. Fist-sized with sweet & sour sauce, and gorgeous. I never saw them done like that since and the wife refuses to try because "sweet & sour meatballs sound disgusting"

[vetran]

acdc-big balls - YouTube


it had to be!

[suityou01]

tamatie saus.

Tool.

[MadDawg]

tamatie saus.