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Kitchen & Food Talk

When you make meatballs, what do you add to your mixture?

Started 1323719051.807 in Kitchen & Food Talk | Last reply 1323839703.273 by Gooday

When you make meatballs from scratch what do you add to your mixture?

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TN halfback1323719361.122691 PostsRegistered 1/20/2008

Italian breadcrumbs

Egg

Finely minced fresh garlic

Dehydrated minced onion

Parmesan cheese

Italian seasoning, salt & pepper

I bake mine & then put in the sauce (homemade).


Lvmygrnds1323719646.243127 PostsRegistered 9/6/2011
Instant white rice, garlic salt and minced onion or onion powder.

FastDogWal­ker21323719845.831586 PostsRegistered 1/18/2007

Lean ground beef

Parmesan cheese

garlic powder

seasoned salt

egg

a little bit of milk

I shape them into meatballs and cook covered in the microwave for 10 mins. and then simmer them in my sauce.

ibb381323720231.28712381 PostsRegistered 10/6/2004

Ground turkey

Egg

Finely minced garlic

Dehydrated minced onion

Parmesan cheese

Italian seasoning, salt & pepper

Then broil !

Stargazer771323720505.746274 PostsRegistered 10/24/2006

Thanks everyone! It's always interesting to see what people put in their meatballs. I don't make them that often and am making them now. I forgot what I usually put in them, so that's why I posted here. I tend to go a little wild with the seasonings, so we'll see how they come out. {#emotions_dlg.laugh} Anybody add ketchup to their meatball mix?

ibb381323720622.0812381 PostsRegistered 10/6/2004

I get a little wild with the garlic- love it!

Ketchup was the 'secret' ingredient for my Mom's meatloaf!

Last edited on 12/12/2011

Last edited on 12/12/2011

Elbelle1323720828.023237 PostsRegistered 6/8/2007NJ

Can I use ground chicken for any of the above recipes?

ibb381323720903.50312381 PostsRegistered 10/6/2004

I use ground turkey- haven't used ground beef in eons!

Stargazer771323721075.8436274 PostsRegistered 10/24/2006

This is what I ended up putting my mix...

1 small onion, minced

minced garlic - 3 small cloves

a big squirt of kethup

Italian bread crumbs

1 egg

Parmesan cheese, freshly grated

Seasonings (all Penzey's)...ground pepper, garlic powder, onion powder, shallot salt and Italian herb mix, just a couple shakes of each one

EDITED TO ADD - How long am I supposed to cook these meatballs for?

Last edited on 12/12/2011

Last edited on 12/12/2011

sophiamari­a21323723836.937378 PostsRegistered 10/6/2004cincinnati ohio

I do all the normal stuff...ground beef, egg, garlic, onion, parsely...but instead of bread crumbs I take nabisco cheese nips and crush them. it gives them a whole different flavor. I also brown/cook them in a skillet before adding to the sauce. I also use the cheese nips in my meatloaf.

DaniM1323738425.66889 PostsRegistered 1/25/2009

Veal, Pork, Beef

minced hazelnuts

herb de provance

roasted garlic

sour cream

3 eggs

a dollop of heavy whipping cream

parmisian cheese

shallots

cillantro

form into balls, bake and freeze half for later. The rest are dropped into sauce.

humpty dum­pty1323738844.764061 PostsRegistered 8/19/2007Western PA

2 secrets to great meatballs ...

1. mixture of beef, pork, veal ...

2. about one tablespoon of milk

along with the usual Italian seasoned crumbs, egg, parmesan cheese, minced onion, minced garlic ... and always fry before putting in sauce ...

This is the BEST recipe EVER ...

- Good enough is good enough!! -

missyw11323834774.55732399 PostsRegistered 3/4/2007

beef

parmesan cheese

bread crumbs

eggs

italian seasoning

Scorpio19711323838048.37323 PostsRegistered 10/6/2004

My family's recipe:

85% lean ground beef

The following 7 ingredients (which I can repeat in my sleep since they were indoctrinated in me since I was a small child! LOL!) I cannot give exact measurements since I was not taught to measure......I was always told and taught "you will know when it's the right amount by how the mixture looks, feels, and the aroma"!

2 eggs for every lb. of ground beef

Parsley Flakes, dehydrated or fresh minced, to taste

Salt, to taste

Black Pepper, to taste

Fresh grated Romano Cheese, to taste

Fresh garlic, minced well, 2-3 per lb. of beef, to taste (garlic powder may be substituted to taste but I cannot give a measurement, however not garlic salt!)

Plain Bread crumbs, commercially purchased, or day old bread grated on the back of a box grater. Amount will vary depending on moisture of meat and eggs. (we don't use seasoned bread crumbs because we put in all of our own seasonings)

......Mix by hand and if too moist add more bread crumbs a little at a time....if too dry add a few drops of water at a time as you mix.

Fry and turn on all sides until completely browned and cooked. (If I don't have the time to stand and fry them I bake them on a sheet pan @350 until cooked.) Put them in the gravy to continue cooking. We love to eat them just fried or out of the oven as a snack or even to have as dinner instead of the usual steak, meatloaf, etc.!

Stargazer77: You want them cooked enough but slightly pink inside is ok since they will be cooking in the gravy for a while and will finish then.

If eating them without putting them in the gravy you would want them cooked more.....I would suggest splitting one open as you cook them. I would say not quite as much as the way a meatloaf would be cooked, if that makes any sense?!

Hope this helps!!

What goes around comes around.

Gooday1323839703.27310390 PostsRegistered 1/20/2008

ground beef 85% or the trinity of beef, veal and pork

egg

generous amount of parmesean cheese

fresh garlic - NEVER powder or salt

fresh parsley

seasoned bread crumbs or old bread lightly soaked in milk

salt and pepper

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