Go Back   CurlTalk > Life > Recipes -- stuff to eat

Like Tree3Likes
  • 1 Post By Saria
  • 1 Post By catmando
  • 1 Post By xcptnl

Reply
 
LinkBack Thread Tools Display Modes
Old 09-01-2011, 06:49 PM   #1
 
xcptnl's Avatar
 
Join Date: Oct 2005
Posts: 13,145
Default 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??

Sent from my iPhone using CurlTalk
__________________
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
xcptnl is offline   Reply With Quote
Old 09-01-2011, 09:43 PM   #2
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

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.
auntnett likes this.
__________________
Saria is offline   Reply With Quote
Old 09-01-2011, 09:49 PM   #3
 
curlykristx's Avatar
 
Join Date: Jun 2011
Posts: 317
Default

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
curlykristx is offline   Reply With Quote
Old 09-02-2011, 12:59 AM   #4
 
Join Date: Aug 2011
Posts: 12
Default

yummuy, hungarian meatballs in tomato sauce

Quote:
Originally Posted by curlykristx View Post
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.
MarejaB likes this.
__________________
german wavy - sorry for my bad english - I am still learning
from straight hair to 2a
low-poo: Alverde healing earth
CO wash: Alverde hibiscus/aloe vera condish
LI: Alverde hibiscus/aloe vera condish diluted with watter

catmando is offline   Reply With Quote
Old 09-03-2011, 06:47 PM   #5
 
xcptnl's Avatar
 
Join Date: Oct 2005
Posts: 13,145
Default

Quote:
Originally Posted by Saria View Post
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.
__________________
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
xcptnl is offline   Reply With Quote
Old 09-05-2011, 11:18 AM   #6
 
Join Date: Jul 2010
Posts: 4,903
Default

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.
thelio is offline   Reply With Quote
Old 09-05-2011, 04:33 PM   #7
 
xcptnl's Avatar
 
Join Date: Oct 2005
Posts: 13,145
Default

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.

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.
MarejaB likes this.
__________________
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~

Last edited by xcptnl; 09-05-2011 at 04:35 PM.
xcptnl is offline   Reply With Quote
Old 09-14-2011, 09:20 AM   #8
 
SparklyCurls's Avatar
 
Join Date: Sep 2010
Posts: 163
Default

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.
__________________

SparklyCurls is offline   Reply With Quote
Old 09-17-2011, 06:34 PM   #9
 
xcptnl's Avatar
 
Join Date: Oct 2005
Posts: 13,145
Default

Quote:
Originally Posted by SparklyCurls View Post
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.
__________________
Central Massachusetts

One good reason to only maintain a small circle of friends is that three out of four murders are committed by people who know the victim. ~George Carlin~

In regards to Vagazzling: They just want to get into the goods without worrying about getting scratched up by fake crystals. ~spring1onu~
xcptnl is offline   Reply With Quote
Old 09-18-2011, 09:05 AM   #10
 
SparklyCurls's Avatar
 
Join Date: Sep 2010
Posts: 163
Default

Quote:
Originally Posted by xcptnl View Post
Quote:
Originally Posted by SparklyCurls View Post
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.
__________________

SparklyCurls is offline   Reply With Quote
Old 09-20-2011, 04:28 PM   #11
 
Saria's Avatar
 
Join Date: Aug 2008
Posts: 6,877
Default

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.
__________________
Saria is offline   Reply With Quote
Reply
Trending Topics[-]hide

Thread Tools
Display Modes



Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -6. The time now is 01:15 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright 2011 NaturallyCurly.com