Post by wilderness on Feb 12, 2017 11:15:01 GMT -5
Just Enough Meatballs
wellenuffalone.blogspot.com/2009_01_01_archive.html
"Usually I cook ground turkey but because it has less fat in it, I have to compensate by beefing up the spices. With meatballs and for that matter meatloaf, it will make a much denser product. Beef/pork meatballs will be a little lighter in texture because the fat cooks away and leaves little air pockets. But I don't mind them being a little more substantial.
"Today I used crushed instant chicken stuffing for bread crumbs, and man did it come out tasty. I am going to have to remember to do that next time. I make meatballs about the size of walnuts, sometimes I make them half that size and half smaller and use the smaller ones in chicken soup."
MEATBALLS
½ pound ground meat (about 2 patties)
1 tablespoon grated Parmesan
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
shot of Worcestershire
1 egg
1/3 cup bread crumbs or (crumbs made from 2 slices of fresh
bread)
1 tablespoon bread crumbs
1-2 tablespoons oil
Preheat oven 350°
Mix meat with cheese, crumbs, egg and spices (use your hand)
Roll into small balls, if too sticky, roll the balls in the extra crumbs
Add oil to the baking dish
Bake 20 minutes
They may still stick a little so use a spatula to remove them. (When cooked on a rack they get dents.)
wellenuffalone.blogspot.com/2009_01_01_archive.html
"Usually I cook ground turkey but because it has less fat in it, I have to compensate by beefing up the spices. With meatballs and for that matter meatloaf, it will make a much denser product. Beef/pork meatballs will be a little lighter in texture because the fat cooks away and leaves little air pockets. But I don't mind them being a little more substantial.
"Today I used crushed instant chicken stuffing for bread crumbs, and man did it come out tasty. I am going to have to remember to do that next time. I make meatballs about the size of walnuts, sometimes I make them half that size and half smaller and use the smaller ones in chicken soup."
MEATBALLS
½ pound ground meat (about 2 patties)
1 tablespoon grated Parmesan
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
shot of Worcestershire
1 egg
1/3 cup bread crumbs or (crumbs made from 2 slices of fresh
bread)
1 tablespoon bread crumbs
1-2 tablespoons oil
Preheat oven 350°
Mix meat with cheese, crumbs, egg and spices (use your hand)
Roll into small balls, if too sticky, roll the balls in the extra crumbs
Add oil to the baking dish
Bake 20 minutes
They may still stick a little so use a spatula to remove them. (When cooked on a rack they get dents.)
