I'm asking for trouble! Meatballs?

Sky said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

Dang it, I hit the wrong button too! I also meant to include the
following:

I don't want anything that resembles miniature meatloafs masquerading as
meatballs. Think crockpot and mini-appetizers. That sort of thing.

The other night I experimented, and I wasn't satisfied. Actually, I was
very disappointed with my efforts. I need all the hints I can get
considering the parameters I've already mentioned.

Sky, who's ever curious again

P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !

P.S.S. Should I duck??? <G>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Sky said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

Party Meatballs

1 lb. ground pork (or pork/veal/beef meatloaf mix)
1 8 oz. can water chestnuts, drained, rinsed and chopped fine
1/2 c. finely minced green or mild onions
1 tsp. minced ginger
3/4 tsp. salt
1 Tbsp soy sauce
1 egg. lightly beaten1/2 c. bread crumbs
cornstarch

Combine all ingredients except cornstarch. Mix well.
Shape into 3/4 to 1 inch balls, roll in cornstarch to coat lightly.

Brown in oil or bake until thoroughly cooked.

Serve in a chafing dish or casserole with your favorite sauce or mix:

1 c. sugar
1/2 c. white vinegar
small can chunk pineapple including juice
1 chopped green or red bell pepper
1/4 tsp. salt

Simmer together 5 minutes. Comgine 2 tsp cornstarch with 1 Tbsp cold
water, blend into hot sauce, stir until thickened, add 1 Tbsp soy sauce
or more to taste. Pour over hot meatballs. Serve with toothpicks for a
party or over plain cooked rice for a main dish.

gloria p

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

An energetic girl, you.
Dee Dee

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !

P.S.S. Should I duck??? <G>

Swedish meatballs -- lingonberry jelly --
Or are you doing Italian-type.
Dee Dee

"Sky" <[email hidden]> wrote in message

Quoted message said:

The other night I experimented, and I wasn't satisfied. Actually, I was
very disappointed with my efforts. I need all the hints I can get
considering the parameters I've already mentioned.

Sky, who's ever curious again

P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !

P.S.S. Should I duck??? <G>

Real meatballs don't have jelly of any sort.

Use a mix of 50% beef, 25% each of pork and veal. For a binder, use an egg
and wet stale Italian bread. Add some grated parmesan cheese and fry.

Sky said:

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

No matter what, grind your own meat, or you can die, really, no joke.

Ask your butcher for a nice lean 2lb hunk of boneless pork shoulder.
Grind it yourself with a small onion, couple ribs celery, a half dozen
sprigs flat leaf parsley , a small scrubbed raw potato, and a stack of
saltines. Blend ground mixture with a heaping tablespoon italian
seasoning, a tsp kosher salt, a big pinch fennel seeds, a tsp coarse
ground black pepper, a scant 1/2 tsp granulated garlic, 2 eggs and a
good splash dago red. Add hot pepper to taste or fergeddaboudit. Add
a couple three Tbsp fresh grated parmesan/romano cheese, resl cheeze,
not that friggin' saw dust. Mix with hands (washed). Form into balls
around a small cube mozz and one raisin, whatever size you relish.
Arrange on pan and bake at 350 for like 20-30 minutes or until just
cooked (you're allowed to taste test). Serve with antipasto and
garlic bread, and more dago red. Or add to minestrone.
Serves four entrees or eight appetizers.

Sheldon

One time on Usenet said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

My Gramma used to make these as an appetizer -- I love them, but DH
won't eat meatballs, so I don't get to make them often:

Greek Meatballs

1# ground lamb or beef (or 1/2 # each)
1 egg, beaten
1/3 C. dry bread crumbs
1/3 C. soy sauce
1/4 tsp. powdered ginger
1/4 tsp. garlic salt
1/4 tsp. cumin
1/2 C. chopped walnuts

Preheat oven to 275°-300° F.; mix all ingredients thoroughly. Shape
into 1 inch balls, place in single layer in 9 X 13 inch baking dish.
Bake uncovered for 35-45 minutes. Makes 32-34.

--
Jani in WA

"Sky" <[email hidden]> wrote

Quoted message said:

The other night I experimented, and I wasn't satisfied. Actually, I was
very disappointed with my efforts. I need all the hints I can get
considering the parameters I've already mentioned.

Sky, who's ever curious again

P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !

P.S.S. Should I duck??? <G>

As far as I'm concerned, you got exactly what you deserved!
Bad meatballs!

nancy : )

Sheldon said:

Sky said:

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

No matter what, grind your own meat, or you can die, really, no joke.

Ask your butcher for a nice lean 2lb hunk of boneless pork shoulder.
Grind it yourself with a small onion, couple ribs celery, a half dozen
sprigs flat leaf parsley , a small scrubbed raw potato, and a stack of
saltines. Blend ground mixture with a heaping tablespoon italian
seasoning, a tsp kosher salt, a big pinch fennel seeds, a tsp coarse
ground black pepper, a scant 1/2 tsp granulated garlic, 2 eggs and a
good splash dago red. Add hot pepper to taste or fergeddaboudit. Add
a couple three Tbsp fresh grated parmesan/romano cheese, resl cheeze,
not that friggin' saw dust. Mix with hands (washed). Form into balls
around a small cube mozz and one raisin, whatever size you relish.
Arrange on pan and bake at 350 for like 20-30 minutes or until just
cooked (you're allowed to taste test). Serve with antipasto and
garlic bread, and more dago red. Or add to minestrone.
Serves four entrees or eight appetizers.

Sheldon

Sounds good, but your recipe/description gives the impression of
intensive labor (sigh). I'd like to stay away from 'Italian' style and
definitely nothing that smacks of meatloaf! Somehow, I envision a
hamburger/pork blend with a bit of sweet-n-sour aspect with soy &
pineapple maybe. Or maybe a stroganoff style? It's all up in the air
(with the provisos already given).

Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Puester said:

Sky said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

Party Meatballs

1 lb. ground pork (or pork/veal/beef meatloaf mix)
1 8 oz. can water chestnuts, drained, rinsed and chopped fine
1/2 c. finely minced green or mild onions
1 tsp. minced ginger
3/4 tsp. salt
1 Tbsp soy sauce
1 egg. lightly beaten1/2 c. bread crumbs
cornstarch

Combine all ingredients except cornstarch. Mix well.
Shape into 3/4 to 1 inch balls, roll in cornstarch to coat lightly.

Brown in oil or bake until thoroughly cooked.

Serve in a chafing dish or casserole with your favorite sauce or mix:

1 c. sugar
1/2 c. white vinegar
small can chunk pineapple including juice
1 chopped green or red bell pepper
1/4 tsp. salt

Simmer together 5 minutes. Comgine 2 tsp cornstarch with 1 Tbsp cold
water, blend into hot sauce, stir until thickened, add 1 Tbsp soy sauce
or more to taste. Pour over hot meatballs. Serve with toothpicks for a
party or over plain cooked rice for a main dish.

gloria p

Thanks for sharing. Not quite what I'm looking for, but there are
always apsects to any recipe that are good 🙂

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice

Dee Dee said:

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

An energetic girl, you.
Dee Dee

I try 😉

Sky, who's still experimenting

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

In article <[email hidden]>,

Sky said:

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

I read your next post and still offer the following.
Take your favorite meatloaf recipe, form them in little balls and fry
them. I'm assuming there is egg and some sort of stiffener (bread crumbs
usually in my case) in the recipe. Fry a bit, roll a bit, fry a bit,
roll a bit etc. until browned. I drop them in some sort of sauce or
broth to cook further when they're brown enough. I'd turn the heat way
down, add a bit of water and simmer a while otherwise to cook them
through.
Try this. Cook a half to three quarters cup of long grained rice and add
it to your meatloaf recipe assuming you're originally using a pound of
meat before forming the meatballs. Then you get porcupine meatballs.
They're tasty and the rice is a good extender for a cheap guy like me.
I know there are at least a million meatball recipes depending on which
million people you ask.

leo

Dee Dee said:

"Sky" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !

P.S.S. Should I duck??? <G>

Swedish meatballs -- lingonberry jelly --
Or are you doing Italian-type.
Dee Dee

Nope, not Italian style. I'd rather not use any oregano. Not sure what
I want, just nothing that smacks of spaghettie sauce or tomatoes. Hey!
I'm a 'super taster' after all <VBG>!

Sky

--
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Ultimate Kitchen Rule -- Cook's Choice

Edwin Pawlowski said:

"Sky" <[email hidden]> wrote in message

Quoted message said:

The other night I experimented, and I wasn't satisfied. Actually, I was
very disappointed with my efforts. I need all the hints I can get
considering the parameters I've already mentioned.

Sky, who's ever curious again

P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !

P.S.S. Should I duck??? <G>

Real meatballs don't have jelly of any sort.

Use a mix of 50% beef, 25% each of pork and veal. For a binder, use an egg
and wet stale Italian bread. Add some grated parmesan cheese and fry.

I'm leaning this way. Right now, I think I'll use a mix of 50/50 ground
beef/pork with some wet and dry spices. I'm still researching 😉

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Little Malice said:

One time on Usenet said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

My Gramma used to make these as an appetizer -- I love them, but DH
won't eat meatballs, so I don't get to make them often:

Greek Meatballs

1# ground lamb or beef (or 1/2 # each)
1 egg, beaten
1/3 C. dry bread crumbs
1/3 C. soy sauce
1/4 tsp. powdered ginger
1/4 tsp. garlic salt
1/4 tsp. cumin
1/2 C. chopped walnuts

Preheat oven to 275°-300° F.; mix all ingredients thoroughly. Shape
into 1 inch balls, place in single layer in 9 X 13 inch baking dish.
Bake uncovered for 35-45 minutes. Makes 32-34.

--
Jani in WA

I wondered about using something like walnuts or pecans or whatever!
This sounds really good 😉 But I do want to stay away from 'meatloaf'
types of ingredients, if at least by portion.

Sky

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Nancy Young said:

"Sky" <[email hidden]> wrote

Quoted message said:

The other night I experimented, and I wasn't satisfied. Actually, I was
very disappointed with my efforts. I need all the hints I can get
considering the parameters I've already mentioned.

Sky, who's ever curious again

P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !

P.S.S. Should I duck??? <G>

As far as I'm concerned, you got exactly what you deserved!
Bad meatballs!

nancy : )

Well, the meatballs weren't very good at all, but the raspberry jelly
was in the sauce. That part wasn't so bad ;P But hey, I figured . . .
why not give it a go <G>? I won't do it again. I'd rather not waste
the raspberry jelly.

Sky, who likes to experiment anywho

--
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Ultimate Kitchen Rule -- Cook's Choice

Puester said:

Sky said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to
make meatballs, and no tomato sauce-y stuff! I mean mini-meatballs,
no larger than say, one inchers - the small appetizer sort that only
take one bite to consume. I'm aware of and had read many a recipe
for meatballs, not to mention, I've googled aplenty <g>.

Party Meatballs

1 lb. ground pork (or pork/veal/beef meatloaf mix)
1 8 oz. can water chestnuts, drained, rinsed and chopped fine
1/2 c. finely minced green or mild onions
1 tsp. minced ginger
3/4 tsp. salt
1 Tbsp soy sauce
1 egg. lightly beaten1/2 c. bread crumbs
cornstarch

Combine all ingredients except cornstarch. Mix well.
Shape into 3/4 to 1 inch balls, roll in cornstarch to coat lightly.

Brown in oil or bake until thoroughly cooked.

Serve in a chafing dish or casserole with your favorite sauce or mix:

1 c. sugar
1/2 c. white vinegar
small can chunk pineapple including juice
1 chopped green or red bell pepper
1/4 tsp. salt

Simmer together 5 minutes. Comgine 2 tsp cornstarch with 1 Tbsp cold
water, blend into hot sauce, stir until thickened, add 1 Tbsp soy
sauce or more to taste. Pour over hot meatballs. Serve with
toothpicks for a party or over plain cooked rice for a main dish.

gloria p

I'm saving this recipe, Gloria, thanks!

kili

Leonard Blaisdell said:

In article <[email hidden]>,

Sky said:

Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.

I read your next post and still offer the following.
Take your favorite meatloaf recipe, form them in little balls and fry
them. I'm assuming there is egg and some sort of stiffener (bread crumbs
usually in my case) in the recipe. Fry a bit, roll a bit, fry a bit,
roll a bit etc. until browned. I drop them in some sort of sauce or
broth to cook further when they're brown enough. I'd turn the heat way
down, add a bit of water and simmer a while otherwise to cook them
through.
Try this. Cook a half to three quarters cup of long grained rice and add
it to your meatloaf recipe assuming you're originally using a pound of
meat before forming the meatballs. Then you get porcupine meatballs.
They're tasty and the rice is a good extender for a cheap guy like me.
I know there are at least a million meatball recipes depending on which
million people you ask.

leo

Thanks for your suggestions 😉 The technique(s) you describe I've
tried. Although, I want to avoid a 'meatloaf-y' meatball. I'm not
exactly sure what I'm looking for, but I know it's not Italian, or
Greek, or I'm not sure!

I grew up with "porcupine stuffed green peppers" and they're definitely
not on my list <G>. But perhaps the technique is the difference 🙂 I
do not like the rice cooked "with" the meat, but I do like rice with my
meat. A subtle difference, I know.

Sky, who's still cojutating!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

kilikini said:

Puester said:

Sky said:

Forewarning - I've already donned flame-proof attire!

Anywho, recently for some peculiar reason, I've suffered a yen to
make meatballs, and no tomato sauce-y stuff! I mean mini-meatballs,
no larger than say, one inchers - the small appetizer sort that only
take one bite to consume. I'm aware of and had read many a recipe
for meatballs, not to mention, I've googled aplenty <g>.

Party Meatballs

1 lb. ground pork (or pork/veal/beef meatloaf mix)
1 8 oz. can water chestnuts, drained, rinsed and chopped fine
1/2 c. finely minced green or mild onions
1 tsp. minced ginger
3/4 tsp. salt
1 Tbsp soy sauce
1 egg. lightly beaten1/2 c. bread crumbs
cornstarch

Combine all ingredients except cornstarch. Mix well.
Shape into 3/4 to 1 inch balls, roll in cornstarch to coat lightly.

Brown in oil or bake until thoroughly cooked.

Serve in a chafing dish or casserole with your favorite sauce or mix:

1 c. sugar
1/2 c. white vinegar
small can chunk pineapple including juice
1 chopped green or red bell pepper
1/4 tsp. salt

Simmer together 5 minutes. Comgine 2 tsp cornstarch with 1 Tbsp cold
water, blend into hot sauce, stir until thickened, add 1 Tbsp soy
sauce or more to taste. Pour over hot meatballs. Serve with
toothpicks for a party or over plain cooked rice for a main dish.

gloria p

I'm saving this recipe, Gloria, thanks!

kili

The more I look at this recipe, the more I like it - I think <G>. Only
this is, I'd leave out the bell peppers. And play with some herbs &
spices 😉 Thanks for sharing, Gloria.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice