Originally Posted by Fire Me Boy! (Post 10662089)

Maybe it's because you can't spell sauce? Or because you make a meatball with no panade. Like a freakin' Neanderthal.


;)

Originally Posted by Just Passin' By (Post 10662092)

Maybe it's because of his ingredient list:

Originally Posted by Inmem58 (Post 10662142)

I said put an egg in it you cock

Originally Posted by Fire Me Boy! (Post 10662200)

I said a panade, you twunt.

Originally Posted by Inmem58 (Post 10662244)

Sorry ass meatballs

Originally Posted by Fire Me Boy! (Post 10662254)

Yes. Yours sound very much like sorry-ass meatballs.

Originally Posted by Fire Me Boy! (Post 10662077)

The problem with cooking entirely in sauce is flavor development. In a liquid base, it's impossible for the meatballs to get any Maillard reaction (brown), which creates literally hundreds of flavor compounds.

Next time, try par cooking her meatballs like the link I posted, then finish in the sauce. I guarantee you'll thank me.

Originally Posted by GloucesterChief (Post 10662379)

Even better.



In the pot you are going to cook the sauce in add some olive oil and brown the meataballs on all sides. Then add sauce ingredients and let cook. The sauce will absorb the flavor of the meat in it.



You can do this with any meat. Ground beef & pork, Italian sausage, crab legs (no browning needed), and my favorite: squid.

Originally Posted by GloucesterChief (Post 10662379)

Even better.

In the pot you are going to cook the sauce in add some olive oil and brown the meataballs on all sides. Then add sauce ingredients and let cook. The sauce will absorb the flavor of the meat in it.

You can do this with any meat. Ground beef & pork, Italian sausage, crab legs (no browning needed), and my favorite: squid.

Originally Posted by Inmem58 (Post 10662408)

Fire Me Boy is suddenly the meat ball king. Back the **** up.

Originally Posted by Fire Me Boy! (Post 10662415)

Do you need a Midol? I started out just giving you a hard time.

Originally Posted by Inmem58 (Post 10662421)

Whoa whoa whoa wait a tick, I'm all jokes bro. Let's not make shit awkward.

Originally Posted by bevischief (Post 10662432)

Wow was looking to start WWWIII here... Just wanting advice on the meat mixture because I am making from scratch spaghetti and meatballs. Just spent the hour in kitchen working on the meatballs and sauce.