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xcptnl 09-01-2011 07:49 PM

Italian meatballs
 
I am obsessed with meatball recipes. I have about 3-4 that I take parts from and make my meatballs. They are really good. So why did I pull out another recipe? I cannot wait to try this one and then see what I can pull from this one to incorporate into my meatball creation.

I wonder where this obsession comes from and why??

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Saria 09-01-2011 10:43 PM

I love meatballs! Whether big typical Italian-American style, Middle Eastern ones, Scandinavian ones, Mexican, Sicilian, Chinese, chef-y creation ones (like spicy duck), you name it. All good with me. :)

curlykristx 09-01-2011 10:49 PM

I love them but have always been to scared to make em myself,if ya got recipes post in the recipe thread and help me out lol

catmando 09-02-2011 01:59 AM

yummuy, hungarian meatballs in tomato sauce :love7:

Quote:

Originally Posted by curlykristx (Post 1756588)
I love them but have always been to scared to make em myself,if ya got recipes post in the recipe thread and help me out lol

if you scared to make by yourself, you could try to make hungrian meatballs, they are easy to make. I will try to translate a recipe from hungarian to english.

xcptnl 09-03-2011 07:47 PM

Quote:

Originally Posted by Saria (Post 1756585)
I love meatballs! Whether big typical Italian-American style, Middle Eastern ones, Scandinavian ones, Mexican, Sicilian, Chinese, chef-y creation ones (like spicy duck), you name it. All good with me. :)

Would these be similar to Swedish meatballs?

This new recipe I came across has finely chopped prosciutto in the meatballs. They are calling them roman-style.

thelio 09-05-2011 12:18 PM

One recipe i use to use (dont any more because i dont eat any of the meat), Was made with equal parts pork, beef, and veal, 2 eggs for every lb of meat, finely minced garlic and onion (maybe grate your onion if you cant mince it fine enough. you dot want giant pieces), fresh parsley (never use dry), bread crumbs, dried or fresh blend of italian herbs, parmasan cheese, salt and pepper. Roll into balls and bake, fry, boil, how ever you make your meatballs. you can also stuff them with chesse, so when you cut into them the cheese ooze out.

I now do the recipe with chicken or turkey. but the pork/veal eaters in my life like the original recipe better.

xcptnl 09-05-2011 05:33 PM

Yes, my main meats are beef/pork/veal but more on a 50/25/25 ratio. Or sometimes I just use pork and beef and then it's 1/3 and 2/3 ratio respectively. I am curious as to how this one will taste with the prosciutto added into the mix. And I will have to try it just to see. :toothy8:

Oh and something else I came across was to soak my bread in buttermilk instead of milk and to use only the yolk of the eggs-this was from ATK.

SparklyCurls 09-14-2011 10:20 AM

OMG, me too, Iím a meatball fanatic!
I just made a new recipe from Williams-Sonoma.com Roman-Style Meatballs with Gnocchi Alla Romana. It was simply out of this world.
The basic are prosciutto, beef, pork. I will defiantly make them again.

xcptnl 09-17-2011 07:34 PM

Quote:

Originally Posted by SparklyCurls (Post 1765805)
OMG, me too, Iím a meatball fanatic!
I just made a new recipe from Williams-Sonoma.com Roman-Style Meatballs with Gnocchi Alla Romana. It was simply out of this world.
The basic are prosciutto, beef, pork. I will defiantly make them again.

That was the one I was referencing above!! Now I cannot wait to try it.

SparklyCurls 09-18-2011 10:05 AM

Quote:

Originally Posted by xcptnl (Post 1767990)
Quote:

Originally Posted by SparklyCurls (Post 1765805)
OMG, me too, Iím a meatball fanatic!
I just made a new recipe from Williams-Sonoma.com Roman-Style Meatballs with Gnocchi Alla Romana. It was simply out of this world.
The basic are prosciutto, beef, pork. I will defiantly make them again.

That was the one I was referencing above!! Now I cannot wait to try it.

I rather use whatever leftover ingredients I already had on hand so instead of milk, I used buttermilk (left over from a recipe last week).

The prosciutto I had sliced directly from my butcher as it makes a big difference.

I also baked them instead of frying and I made my own pot of red sauce (made fresh from garden tomatoes) and set the meatballs in it after they were done baking.

I LOVE Williams-Sonoma recipes - never once was I unhappy with the way anything turned out. Probably like you, when that catalog arrives - seeing the recipes in pictures gets me every time.

Let me know what you think after you make them.

Saria 09-20-2011 05:28 PM

Yes, just giving some love to the Dutch and others who have similar but different meatballs.
Mint is the go-to herb in a lot of the meatballs I make. My mom's Sicilian friends use it and it also ends up in Mexican ones and in kofte.


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