Making meatballs today I'm open to suggestions as a novice cook

[TEB]

This is what I have
5pounds of ground burger and Italian sausages ground as well.

Bread crumbs Panko
Eggs
Parmesan
Italian herbs
Onion
So hit me with your suggestions I’ve used Du friends advice before. Greatly appreciated thank you in advance.

[randr]

1. Do you have a BBQ grill?

I have a grill basket that holds 16 nice sized meatballs. Load it up set medium temp, in 20 mins. I have delicious meatballs that can be added to sauce or whatever

[N_E_1 for Tennis]

2. Use cupcake pans to bake ...

the meatballs in. The “cups” where the cakes go make an excellent meatball cooker keeps grease contained giving the balls a little grease to “crispinize” (my word) also keeps them from rolling around.

Good luck, sounds yummy!

On edit... oh yeah if you have a ice cream scoop in a small size use that for creation of balls keeps size consistent for even baking.

[Freddie]

5. Good idea!

I usually just bake them on a sheet pan til done and a little “crisp-ish”, then keep hot in spaghetti sauce in a crock pot.

[Arkansas Granny]

6. That's a great idea.

[Arkansas Granny]

3. Sounds like you have it covered. I fry up a little bit to taste for seasoning

before I form my meatballs. I also like to bake mine instead of frying. They keep their shape and are less greasy.

[applegrove]

4. My mom used to put bran in her burgers. Loved it. I guess it would be instead of

bread crumbs. But that was my mom. She slipped bran into everything.

[Historic NY]

7. Garlic, fresh parsley.

My grandmother used to breakup old dried out Italian bread or what was handy. Some Uncles would too and then soak in some milk, while getting things ready. She'd then wring out the milk and blend them into the mix. You can so this with a little milk in the bread crumbs a little to just moisten them.

I like to fry mine, nothing beats that crusty texture. We used to steal them from the counter where they were on paper towels cooling. I'd like to scrape off the bits from the frying pan with a little red wine. When ready it all goes into the sauce or gravy.

Mangia e divertiti !!

[N_E_1 for Tennis]

8. Tried something new this year...

We grew celery this year in the garden. The leaves on celery in the ground are a beautiful dark green color highly reminiscent of fresh flat leaf parsley. Used some in a side dish of white basmati rice cooked in chicken broth, mixed in when rice was done and sitting to finish. Awesome flavor.

I won’t stop using parsley but have added this into my staples for cooking. To save just cut, clean and dry.

[Historic NY]

11. I will have to try that, I buy dried celery that I use in eveything when a bunch isn't around.

my farmers market has ground celery which I use frequently.

[2naSalit]

21. Whenever I acquire celery...

Which is not often, I make sure it has plenty of good leaf. I take the leaves and dry them so that I have celery herb all year. The leaves have the most flavor to them and I don't use celery for much of anything so that's how I go about it. I replace leftover dried leaf about every 18 months.

[Hortensis]

16. Yum. I'll chop celery leaves with the celery into whatever I'm making,

whatever the market left on, but I'm going to have to try using them for themselves. Since I'm gone some months each year now, I've ceded the battle over my parsley patch to the rabbits.

[Rorey]

9. My aunt used to do that with the bread too.

Soak it in some milk. Another thing she did was to add some ketchup.

I've been a vegetarian for so long that I have no idea what her meatballs tasted like, but everyone seemed to love them.

[Laura PourMeADrink]

12. You beat me to it! Agree totally on frying!

[Laura PourMeADrink]

13. Question... I have never figured out. How do you keep meatballs

Round when frying? Mine always flatten out on sides. Like an oddball shape

[Historic NY]

18. Maybe a bit too moist. Try not to move them too much until they crust over...

My uncle used to dip his finger in some water when he began to roll them. The more rolled the tighter they get.
I just go straight to the roll. The ones that broke were just as yummy.

I mostly watched different people in my family growing up or pitched in to see how they did things. Grandma's usually had an assembly line, an apron and a towel handy. I think the few minutes she allows to let them rest makes some difference before they hit the frying pan The fat content of the meat also makes a difference 85 % vs 93% makes a difference. Adding a little ground pork or veal also makes a difference. Your going to cook the fat out anyway.

[Laura PourMeADrink]

23. Thanks. When you say roll... You mean when you are

Making the meatballs, right.

I have heard that, not to move in pan much. In fact heard real italian cooks only turn meatballs once. But that's how I end up with flat sides. I will try not making them too moist, like you suggest.

Are you into tiktok? Love Nonna.
https://vm.tiktok.com/ZMJqtuDuK/

[Hortensis]

20. Once upon a time I'd stick 'em in the freezer

long enough to firm up, then touch up those that needed it a bit more. I

I'm wondering now, though, why more people don't just go with it and make them flattish to begin with. Isn't it common in this century to be chronically short on time? Doesn't being an advanced society mean we've kept the best of the old ways but improved our techniques? Into the pan, squish the tops so the bottoms of the little pucks brown nicely across, flip, and perfecto. Best of all, no chasing a dozen sorta-balls around the skillet trying to put a nice brown on more than two or three quarter-size spots.

[Laura PourMeADrink]

24. Omg lol you made me spit my coffee out with " sorta balls"!

When I think of mine I get an image of Yahtzee die? No, 8 sided dice.

Hell no I haven't evolved enough to settle for hockey puck meatballs

We all probably have a "favorite things we ever ate" list. One of mine was at an Italian restaurant on Arthur Ave in the Bronx. Two absolutely moist, perfectly round, tasty (they added veal with ground beef) meatballs, in a bed of fresh san marzano marinara, with a dollop of homemade ricotta, garnished with a sprinkle of finely minced fresh italian parsley.

My sister and I tried to make ricotta one time. It didn't work. Read after that you couldn't use organic milk because it's ultra-pasteurized.

Gonna try your trick of freezing for a bit.

[Hortensis]

27. Stop. I will not be seduced into craving fabulous round meatballs...!

I could serve some pucks (big, fat ones) on top of a fabulous sauce, instead of in it, though. Yesterday I printed out Ina Garten's recipe for Arrabiata sauce to try (3 heads of garlic, yum!). Maybe sub cottage cheese, which I have around a lot more often than ricotta of any kind, quick zip with my immersion blender...

The rabbits killed off my parsley patch, which I filled with another rosemary plant (I now have enough of that to stock Italy since all the critters leave it alone), but why not a sprinkle of finely minced celery leaves?

Sounding good!

[Laura PourMeADrink]

37. Well I should try to make ricotta again. Super easy if u

have reg whole milk. Just simmer and add lemon juice or vinegar and it curdles. Gotta have cheesecloth tho.

What is Arrabiata sauce? Not the one with olives in it is it?

You know what's good? Next time you plant? Lovage. Leafy herb tastes like celery Love celery flavor as much as parsley. Funny rabbits like parsley. Our squirrels leave basil and parsley alone. Eat tomatoes

[Hortensis]

38. Hm. I always have regular whole milk. Arrabiata is sweet,

well behaved Marinara's hot sister.

But now, lovage -- really? I didn't know you could grow it in the south, not without it beginning to bolt as soon as it has a few leaves on it the way so much does. Just looked and it'll take cold. I'm going to try it. In a pot. Critters eat almost everything here, don't know why. It's not like the plump little things don't have plenty to eat. I moved the birdbath out of the ravaged herb garden so they wouldn't come for water and it made no difference, by then it was apparently on their daily rounds.

Yesterday a young buck was batting around and chasing an empty shrub container on the lower lawn. He had to have gotten it from the garden storage space under our porch, which he can walk right through, but still. We've lost control.

[luvs2sing]

34. I think it's all in the rolling.

I used to make strange, misshapen meatballs and meatballs that fell apart while browning. Then I found a way to make them that keeps the shape and you don’t have hard, tough meatballs. The trick is to pinch off the amount of meat you want, roughly shape it into a semi-ball (kinda like what mine used to look like), then hold it in the palm of one hand and gently roll the ball with the palm of the other hand. Stop when the ball looks smooth.

Last winter, I made four dozen meatballs this way, and every one was perfect.

[Laura PourMeADrink]

41. Thanks!!!!

[Laura PourMeADrink]

10. Just meatballs? Or sauce too? If sauce, frying

meatballs the way to go since you get the browned bits in pan that flavors it. You can pour excess grease off then de-glaze ( liquidfy the bits) using dry red wine. Then get san marzano tomatoes in a can. And throw in. Salt pepper and fresh basil. Simmer a bit breaking up tomatoes. Add meatballs back in. Boil some spaghetti and boom done. Grate some real parm to top it.

[Hortensis]

14. The extra steps to brown meatballs are definitely worthwhile, but

I'll throw in that I just drop already very flavorful meatballs in the pot of sauce to cook and they still taste great.

In case a future lazy day comes, this is the recipe I use that does it that way. It's from New Orleans firefighter Paul Martory via Emeril Legasse, and your ingredients sound like you like something pretty similar.

Paul's Make The Whole Crew Happy Sausage Meatballs With Red Gravy
https://www.emerils.com/126596/pauls-make-whole-crew-happy-sausage-meatballs-red-gravy

You make me wish I was going to have 5 pounds of meatballs ready for the freezer this afternoon.

[Historic NY]

19. We threw some left over BB pork and brisket in the sauce pot last week...

there was a fight over the ribs.

[Hortensis]

28. Um! Bet if I'd been there I'd have snagged one. I'm not above

exploiting guest privilege and I can be fast too if that's called for.

[MOMFUDSKI]

15. My dad did a lot of cooking in our house

He learned from a fellow firefighter (Italian guy) how to make spaghetti and meatballs. Mix all you have listed and roll small meatballs by hand and then toss them raw right into your simmering sauce. They act as a soup bone would in soup making - enriching the flavor of the sauce. This is how I have always made my spaghetti and meatballs. A friend of mine makes hers with a pork roast and a beef roast simmered in the sauce. Same principle. Have fun cooking today.

[Ohiogal]

17. My only comment is

What time is dinner?

Yum.....

[2naSalit]

22. 1 Tablespoon of Worcestershire Sauce per pound of meat.

I always used it and when I started cooking in restaurants, I discovered that they use it too. You could add up to a half teaspoon of fennel seed per pound too.

[nwliberalkiwi]

25. Freezing Meatballs

When I make a large batch of meatballs I will put a dozen per plastic bag and then into the freezer. Nice for making spaghetti and meatballs or Swedish Meatballs.

[RicROC]

26. Lipton soup

I rehydrate Lipton Onion and Mushroom/Beefy soup mix with a wee bit of red wine, then after 10 minutes add it to the ground meat mix. I might add the other usual things after that.

To keep the meatballs moist, I pressure cook them in my Instant Pot.

[Hortensis]

29. Huh! Now, that last is a new tip (I was using Lipton Onion Soup

before the millennials were born ). I just googled it, and the gals at https://www.pressurecookrecipes.com/instant-pot-meatballs/ tested and agree with you. Their best version browned the meatballs in the oven first, pressure cooked, and served right away for maximal juiciness.

And I have an Instant Pot because my daughter (rightly) decided I needed one.

Thanks, RicROC!

[RicROC]

30. saut the meatballs in the Instant Pot

I've read where they suggest frying the meatballs in the Instant Pot and then pressure cooking them. So far, I haven't done it, but to keep life simple, that's what I would do (fewer things to wash)

[Hortensis]

32. I wondered why they didn't do that, casually assumed maybe they

didn't want to brown in batches, but also casually assumed I'd do my browning in the pot. I'm with you all the way on that.

[RicROC]

31. and thanks for sharing that link!

[LakeArenal]

33. Saut onions before putting in

I also chop mushrooms up finely and add to onions in sauté. I also grate carrots and have them in there.

[Laura PourMeADrink]

40. Yes! Do you remember why you don't add raw veggies? Something

About water content??

[LakeArenal]

42. Because there is more flavor, flavors meld better and raw vegetables are really just steamed.

Learned all that from Bobby Flay.

[Laura PourMeADrink]

43. Yes! And they add moisture. Which is weird to me because

It seems more moisture in raw vegs.

give them a quick sauté with some olive oil first. Not only will the vegetables be more tender and flavorful, but they’ll also add a little more moisture to the meat.

[Laura PourMeADrink]

44. Here's why

This not only allows the vegetables to break down and become tender. But also they add moisture, rather than absorbing the moisture when used in their raw form.

[Luciferous]

35. I grate the onion, and I soak the breadcrumbs in milk

[Auggie]

36. Finely grated lemon peel

About a teaspoon per 1.25 pounds of meat. I add Italian parsley instead of onion. And I don’t use panko. Torn bread pieces soaked in milk, then squeezed dry.

[Laura PourMeADrink]

39. As for onion .. read not to put raw onion in. Know you dont

use it but you made me remember. Something about the water content actually make the meatballs drier? Makes no sense does it.

[Auggie]

45. Onion counters the bonding agents IMO ... meatballs fall apart easier

Put onion in the sauce

[dem in texas]

46. Here's my Recipe, It has stood the test of time

What I do when I make this recipe is split the meat mixture. Half I make into a meatloaf to eat that day and the other half make into meat balls. This makes a firm texture that holds together well. I bake the meatballs in a half-sheet pan and they brown nicely. Sometimes the meat gives off too much liquid and has to be poured off during the baking process. I freeze the meatballs and later make Swedish meatballs or spaghetti and meatballs.

Mom's Meatloaf
3 pieces white bread torn in pieces 1 envelope Dry Onion Soup Mix
A little milk 1 egg, beaten
1 1/2 pounds lean ground beef or ground sirloin 1/4 cup catsup
1 small onion, chopped fine 1 tablespoon Worcestershire sauce
2 stalks celery chopped fine 1 teaspoon black pepper

Topping
Catsup
Green Bell pepper (optional)

Place bread in small bowl and cover with milk, let soak 10 minutes.

Place meat, onion, celery, onion soup mix, egg, catsup, Worcestershire sauce and pepper in large bowl. Remove bread from milk, squeezing out the milk. Add bread to meat mixture. Using hands, mix well.

Spray a baking dish with Pam. Form meat mixture into loaf and place in dish.
Cover top with catsup and using table knife spread over loaf, like icing a cake.

Cut bell pepper into lengthwise slices and lay on top of catsup across the top of the meat loaf.

Cover pan with foil and bake in 325 degree oven for about 1 - 1 1/4 hour. Remove foil and if a lot of liquid has cooked out of meat loaf, pour off. Return to oven and bake until browned, about 20 - 25 minutes more.

Swedish Meatballs
Gary - This meat mixture can be made in to your favorite dish, Swedish meat balls,

Make meat mixture and form into walnut sized meatballs. Place in shallow baking pan that is sprayed with Pam. Bake in 375 degree oven about 25 to 30 minutes, watch meat balls and turn once when bottoms are brown. Bake until browned all over.

Finish the dish.

In a skillet, add regular size can of cream of mushroom soup. Add about 1 1/2 cups milk, Mix well to remove lumps. Season with Worcestershire sauce, pepper and 1 or 2 teaspoons nutmeg (the secret ingredient). Cook on medium heat and stir well, add the meat balls and let the mixture simmer about 5-10 minutes. If too dry, add a little more milk. A few spoons of sour cream adds richness to the gravy. Serve with rice or noodles

Italian Meatballs - Add 1/2 dry parmesan cheese If have some on hand, will chop about 1/4 cup pepperoni slices very fine and add to meat mixture making sure to mix well.

[Wawannabe]

47. Dude! Where's the garlic?!

Need garlic!

Mama MaryAnn (a wonderful Italian lady I knew as a youngster) did me a solid when she allowed me to help make meatballs on occasion. I still fry them the way Mama M did. Here's how. So simple

Once you have meatballs formed cut up an onion and slice thinly about 10 cloves garlic. Then heat (an electric preferred) skillet. Add EVOO to at least 3/4 inch in pan. It's a lot! Heat the oil on around a 4-5 setting. This kind of skillet gives great heat control. Because you are sort of giving them a hot tub of oil and garlic.

Add garlic and onion to pan (allowing for batches) and then the meatballs. Cook/brown them over about a 20 min time. Turn as needed. These should not cook fast or hot but they should be cooking. Adjust heat if need too.

Your meatballs cooked in "infused" oil will be better! 😊

Garlic. Garlic. Garlic!