Need a good meatbal recipe

[bevischief]

I have the sauce down but not a good meatball recipe.

[Bowser]

http://lmgtfy.com/?q=good+meatball+recipes

[In58men]

:LOL:

[Why Not?]

http://lmgtfy.com/?q=good+meatball+recipes

Ha ha. Rep.

[cosmo20002]

http://lmgtfy.com/?q=good+meatball+recipes

I always like these. Helpful, yet still a bit dickish. It's a nice mix.

[Simply Red]

fresh parsley - shallots - panko bread crumbs - sea salt - cayenne - oregano/basil - brown sugar - eggs - white pepper - crushed red pepper - stuff like that - I'll have a full blown meatball thread before long.

[Pitt Gorilla]

fresh parsley - shallots - panko bread crumbs - sea salt - cayenne - oregano/basil - brown sugar - eggs - white pepper - crushed red pepper - stuff like that - I'll have a full blown meatball thread before long.I like to replace bread crumbs with rolled oats.

[In58men]

I like to replace bread crumbs with rolled oats.

Only if you're trying to eat healthy, if not bread crumbs all the way.

[88TG88]

Dont forget the antifreeze dip on the side

[Gonzo]

fresh parsley - shallots - panko bread crumbs - sea salt - cayenne - oregano/basil - brown sugar - eggs - white pepper - crushed red pepper - stuff like that - I'll have a full blown meatball thread before long.

This but use 50/50 ground beef and Italian sausage.

That's a good meat ball.

[Hoover]

I use ground beef, ground pork, and prosciutto for my meats.

Saute onions, garlic, and parsley

Panko soaked in butter milk

and some gelatin.


This makes for some tasty balls. I can get you the actual recipe if you like.

[AustinChief]

I always like these. Helpful, yet still a bit dickish. It's a nice mix.

Speaking of... how's the dishwasher project going? Was it the contacts on the door? (just hoping since that would be an easy fix)

[Pasta Little Brioni]

Summon Meat head

[Fire Me Boy!]

I use ground beef, ground pork, and prosciutto for my meats.

Saute onions, garlic, and parsley

Panko soaked in butter milk

and some gelatin.


This makes for some tasty balls. I can get you the actual recipe if you like.


You're a Cook's Illustrated subscriber...

[Simply Red]

How could I have possibly forgot Garlic and Parm?

[In58men]

How could I have possibly forgot Garlic and Parm?

Garlic is a HUGE no no


I'll brush my teeth with garlic, love that shit.

[mikeyis4dcats.]

my wife made some great lamb meatballs this week.

[hometeam]

half 80/20 beef, half ground pork. Panko bread crumbs, salt, peppers, garlic powder, parmesean cheese. Sear em and throw em in the oven in your stainless steel pan.

Kazam.

[GloucesterChief]

What kind of meatballs are you looking to do? Italian, Swedish, French Canadian?

They all have different ingredients.

[Fire Me Boy!]

Cook's Illustrated version. It's excellent.

http://recipenotincluded.com/2013/10/spaghetti-and-meatballs-mangia/

[In58men]

If you want an easy good meatball. Here's a decent recipe.

1/2 pork

1/2 ground sirloin

Coarse pepper

Salt

Garlic salt

Onion powder

Mince garlic

Italian herb seasons such as thyme, oregano, sage and rosemary (some stores have Italian season already made)

I like my balls with some zing. Add a tsp of chyenne pepper.


I like to brown them in Olive oil. Just roll them around until brown, then bake them around 225. Once they're done. Place them in the SAWCE and let them cook for another 30 minuets on medium heat.

[Fire Me Boy!]

If you want an easy good meatball. Here's a decent recipe.

1/2 pork

1/2 groin sirloin

Coarse pepper

Salt

Garlic salt

Onion powder

Mince garlic

Italian herb seasons such as thyme, oregano, sage and rosemary (some stores have Italian season already made)

I like my balls with some zing. Add a tsp of chyenne pepper.


You should use crushed red pepper flakes instead of cayenne.

[Fire Me Boy!]

If you want an easy good meatball. Here's a decent recipe.

1/2 pork

1/2 groin sirloin

Coarse pepper

Salt

Garlic salt

Onion powder

Mince garlic

Italian herb seasons such as thyme, oregano, sage and rosemary (some stores have Italian season already made)

I like my balls with some zing. Add a tsp of chyenne pepper.


I like to brown them in Olive oil. Just roll them around until brown, then bake them around 225. Once they're done. Place them in the SAWCE and let them cook for another 30 minuets on medium heat.


And if you're not using some kind of panade, those meatballs are gonna be dense and dry as hell.

[In58men]

And if you're not using some kind of panade, those meatballs are gonna be dense and dry as hell.

Throw an egg in that bitch and you'll be okay. Won't be dry because the eggs and teh SAWCE cooking them. Good recipe man, I no kid.

[In58men]

You should use crushed red pepper flakes instead of cayenne.

Just a texture move on my part. Some people don't like to chew on red pepper flakes. I don't mind it, but I tend to eliminate all possible bitchyness

[Fire Me Boy!]

Throw an egg in that bitch and you'll be okay. Won't be dry because the eggs my teh SAWCE cooking them. Good recipe man, I no kid.


What do you know? You put ketchup on mac and cheese.

[In58men]

What do you know? You put ketchup on mac and cheese.

When I was kid. I don't eat Mac and cheese anymore.

[SAUTO]

My wife has a recipe somewhere with homemade sauce and meatballs.

You put the balls in raw and cook both together, never put them in the oven. It's awesome
Posted via Mobile Device

[In58men]

My wife has a recipe somewhere with homemade sauce and meatballs.

You put the balls in raw and cook both together, never put them in the oven. It's awesome
Posted via Mobile Device

Enjoy your greasy SAWCE

[SAUTO]

Enjoy your greasy SAWCE

Not at all.

But I don't mind grease either.
Posted via Mobile Device

[SAUTO]

I'm a fucking mechanic dude
Posted via Mobile Device

[Fire Me Boy!]

My wife has a recipe somewhere with homemade sauce and meatballs.



You put the balls in raw and cook both together, never put them in the oven. It's awesome
Posted via Mobile Device


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.

[SAUTO]

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.

Will do
Posted via Mobile Device

[In58men]

Will do
Posted via Mobile Device

Oh yeah listen to him, but not me. Go fuck yourself and I hope you choke on a meat ball.

[Baby Lee]

If you're anywhere a Dierbergs, their kitchen made meatballs are the SHIT!

They actually have a lot of good kitchen prepared groceries, best 4 cheese mac and cheese ever

[SAUTO]

Oh yeah listen to him, but not me. Go fuck yourself and I hope you choke on a meat ball.

You sound just like my wife
Posted via Mobile Device

[Fire Me Boy!]

Oh yeah listen to him, but not me. Go fuck yourself and I hope you choke on a meat ball.


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


;)

[Just Passin' By]

Oh yeah listen to him, but not me. Go **** yourself and I hope you choke on a meat ball.

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


;)


Maybe it's because of his ingredient list:


1/2 groin sirloin

[SAUTO]

Yeah I don't like groin sirloin coming from a guy
Posted via Mobile Device

[Fire Me Boy!]

Maybe it's because of his ingredient list:


ROFL

[Chief_For_Life58]

boil an egg, get your favorite sausage, wrap the boiled egg in a small layer of sausage, then breadcrumb that sucker and fry it.....amazeballs

[blaise]

I put a little milk in mine.

[Dayze]

boil an egg, get your favorite sausage, wrap the boiled egg in a small layer of sausage, then breadcrumb that sucker and fry it.....amazeballs

:hmmm:

[Just Passin' By]

boil an egg, get your favorite sausage, wrap the boiled egg in a small layer of sausage, then breadcrumb that sucker and fry it.....amazeballs

https://en.wikipedia.org/wiki/Scotch_egg

[Chief_For_Life58]

https://en.wikipedia.org/wiki/Scotch_egg

yep. amazeballs

[In58men]

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


;)

I said put an egg in it you cock

[In58men]

Maybe it's because of his ingredient list:

We are not taking about ingredients, we are talking about how to cook them. Please before commenting.

[Fire Me Boy!]

I said put an egg in it you cock


I said a panade, you twunt.

[In58men]

I said a panade, you twunt.

Sorry ass meatballs

[Fire Me Boy!]

Sorry ass meatballs


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

[In58men]

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


Good one

[GloucesterChief]

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.

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.

[Fire Me Boy!]

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.


Then you don't get district flavors. Everything becomes muddied. JMO.

[In58men]

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.

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

[Fire Me Boy!]

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


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

[In58men]

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

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

[Fire Me Boy!]

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


:thumb:

[bevischief]

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.

[In58men]

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.

Well, what all did you do? Meat mixture is key to a great meat ball IMO

[Stewie]

We Swedes know how to make meatballs. The recipes offered here are tripe.

[Chiefs42]

If you want an easy good meatball. Here's a decent recipe.

1/2 pork

1/2 groin sirloin

Coarse pepper

Salt

Garlic salt

Onion powder

Mince garlic

Italian herb seasons such as thyme, oregano, sage and rosemary (some stores have Italian season already made)

I like my balls with some zing. Add a tsp of chyenne pepper.


I like to brown them in Olive oil. Just roll them around until brown, then bake them around 225. Once they're done. Place them in the SAWCE and let them cook for another 30 minuets on medium heat.

I'm staying away from the crotch beef.

[In58men]

I'm staying away from the crotch beef.

:LOL:


Rep

[DrRyan]

boil an egg, get your favorite sausage, wrap the boiled egg in a small layer of sausage, then breadcrumb that sucker and fry it.....amazeballs

They sure are outstanding. Thanks to AustinChief for turning me on to these! Can't beat them with spicy mango chutney every year at Super Bowl parties.

[Just Passin' By]

They sure are outstanding. Thanks to AustinChief for turning me on to these! Can't beat them with spicy mango chutney every year at Super Bowl parties.

What sausage brand have you been using?

[GloucesterChief]

Then you don't get district flavors. Everything becomes muddied. JMO.

Depends. My family's traditional recipe is very simple and features bold flavors.

Tomato Paste
Tomato Puree
Water
Fresh crushed garlic
Basil
Oregano
Meat of some sort
Bit of salt

Simple and flavorful.

[Dayze]

Cook's Illustrated version. It's excellent.

http://recipenotincluded.com/2013/10/spaghetti-and-meatballs-mangia/

i bought the stuff for this today; making it tonight. damn CP. I blame it for making me hungry when reading food posts.

[Fire Me Boy!]

i bought the stuff for this today; making it tonight. damn CP. I blame it for making me hungry when reading food posts.


This CI recipe is my favorite for meatballs.

[bevischief]

Wow....

[Dayze]

I cant't wait.
never heard of baking them before. Got me som Cascones Diablo sauce for them too. mmmmmm

[bevischief]

My sauce the with meat balls is amazing... So is the smell.

[Baby Lee]

If you're anywhere a Dierbergs, their kitchen made meatballs are the SHIT!

They actually have a lot of good kitchen prepared groceries, best 4 cheese mac and cheese ever

Seriously Look at This

http://www.dierbergs.com/~/media/Images/Ordering/Prepared%20Foods/Side%20Dish/Gourmet%20Four%20Cheese%20Baked%20Penne.ashx

http://www.dierbergs.com/~/media/Images/Ordering/Prepared%20Foods/Meat%20Entrees/Mini%20Meat%20Loaf.ashx

[bevischief]

The smell and look of this...

[DrRyan]

What sausage brand have you been using?

Nothing special. Sometimes Jimmy Dean, farmer john, etc. just whatever the store has. The mango chutney (http://www.simplyrecipes.com/recipes/homemade_mango_chutney/) IMO is what makes or breaks the scotch eggs.

[Fire Me Boy!]

I cant't wait.
never heard of baking them before. Got me som Cascones Diablo sauce for them too. mmmmmm


What was the verdict, Dayze?

[Predarat]

Mix ground Italian Sausage with Ground Beef use some Italian Breadcrumbs soaked in milk, roll them up and it kicks some ass.

[Fire Me Boy!]

Mix ground Italian Sausage with Ground Beef use some Italian Breadcrumbs soaked in milk, roll them up and it kicks some ass.


See? This man uses a panade.

[mlyonsd]

Seriously Look at This

http://www.dierbergs.com/~/media/Images/Ordering/Prepared%20Foods/Side%20Dish/Gourmet%20Four%20Cheese%20Baked%20Penne.ashx

http://www.dierbergs.com/~/media/Images/Ordering/Prepared%20Foods/Meat%20Entrees/Mini%20Meat%20Loaf.ashx
JFC. Just wow.

[Dayze]

What was the verdict, Dayze?

my wife ended up wanted to grill hamburgers that night.

I currently have the oven pre-heating now, and the meatball mixture ready to go for dinner tonight! :rockon:
that mixture smells outstanding. JFC.

[sedated]

I cant't wait.
never heard of baking them before. Got me som Cascones Diablo sauce for them too. mmmmmm

That recipe looks almost exactly like mine, except I don't grate the onion or use gelatin.

IMO baking the meatballs is the only way to go. Cooks them consistently and higher heat will still give them a nice crust. Cooking in a pan is a pain in the ass. If I had a fryer I would probably try that to get a thicker crust, but I don't.

[Dayze]

i didnt use gelatin in this one; Mainly because I couldn't find it lol. Screw it, I'm sure it'll taste good.

[sedated]

See? This man uses a panade.

Is there really much gained by using bread crumbs if you are soaking them in milk? Why not just use bread? It will fall apart anyway once it gets wet.

Or is the dryness of the bread crumbs some sort of advantage? (I would think it would dry the meatballs out)

[Dayze]

first time I've made a 'real' meatball; but when i added the buttermilk to the crumbs, it made a hell of a paste.

[mikeyis4dcats.]

Is there really much gained by using bread crumbs if you are soaking them in milk? Why not just use bread? It will fall apart anyway once it gets wet.

panade! PANADE!

[Fire Me Boy!]

Is there really much gained by using bread crumbs if you are soaking them in milk? Why not just use bread? It will fall apart anyway once it gets wet.



Or is the dryness of the bread crumbs some sort of advantage? (I would think it would dry the meatballs out)


Flavor and texture. The dry breadcrumbs will absorb your liquid and help keep the interior moist. If you don't personal, the crumbs will leech moisture from the meat.

[Fire Me Boy!]

panade! PANADE!


Yes!!!

[Fire Me Boy!]

i didnt use gelatin in this one; Mainly because I couldn't find it lol. Screw it, I'm sure it'll taste good.


Noooooo!

The gelatin is there for mouthfeel and texture. Will also help them plump a bit.

I think you'll be fine without, but do it next time. Plain gelatin is normally near the Jello and/or canning items. You won't find it by brand name (plain Jell-O).

[Dayze]

Noooooo!

The gelatin is there for mouthfeel and texture. Will also help them plump a bit.

I think you'll be fine without, but do it next time. Plain gelatin is normally near the Jello and/or canning items. You won't find it by brand name (plain Jell-O).

:hmmm:
thanks. It's possible I just overlooked it in that section.

[Fire Me Boy!]

:hmmm:

thanks. It's possible I just overlooked it in that section.


Every time I've ever seen it, it's one of the top two shelves and they only have one row, so can easily be overlooked.

This is the only stuff I've ever seen.

http://img.tapatalk.com/d/14/06/04/8edaga4y.jpg

[Pepe Silvia]

My family has the best meatball recipe but it's a secret. We plan on making millions with it one day.

[Dayze]

Every time I've ever seen it, it's one of the top two shelves and they only have one row, so can easily be overlooked.

This is the only stuff I've ever seen.

http://img.tapatalk.com/d/14/06/04/8edaga4y.jpg

cool thanks.:thumb:

[Dayze]

My family has the best meatball recipe but it's a secret. We plan on making millions with it one day.

Can I be your advertising executive? I already have an idea or two
"This sauce is the ****ing shit"
"Made with fresh ingredients. AIDS free"

[Fire Me Boy!]

:hmmm:
thanks. It's possible I just overlooked it in that section.

And for realz, they make the best leftover meatball subs. Heat up the meatballs you're going to use, then get a nice sub bun, open it up, put down some provolone on each side of the bread, put down some meatballs, put s'more provolone on top, bake it at 350 until the cheese is all gooey and starting to brown... :drool:

Putting the provolone down on the bread is very important - otherwise, the bread will get soggy instead of crispy.

[Pepe Silvia]

Can I be your advertising executive? I already have an idea or two
"This sauce is the ****ing shit"
"Made with fresh ingredients. AIDS free"

We have a friend of the family that swears up and down that they got him laid. He used to ask my mom to make him 100 of them at a time to take home. ROFL

[Dayze]

god damn that sounds good.
best part is my wife (who is 100% Italian by like multiple generations) doesn't like meatballs, meatsauce, sugu etc.

Muuuwwwahahhahaha. all mine.

[Dayze]

We have a friend of the family that swears up and down that they got him laid. He used to ask my mom take make him 100 of them at a time to take home. ROFL

damn..lol. That must be a kick ass meatball lol.

I'd carry a few of those in my pocket to the bars on a Friday night.

[Fire Me Boy!]

god damn that sounds good.
best part is my wife (who is 100% Italian by like multiple generations) doesn't like meatballs, meatsauce, sugu etc.

Muuuwwwahahhahaha. all mine.

I never have leftover spaghetti when we make it. I have subs. The wife finishes the pasta, and I'll eat subs for three days.

[Pepe Silvia]

damn..lol. That must be a kick ass meatball lol.

I'd carry a few of those in my pocket to the bars on a Friday night.

I was wondering why that hot ass cuban chick banged me after I took her to my house for sunday pasta. ROFL

[Dayze]

slip her a meatball in her drink, instead of a roofie..
winning.

[Dayze]

I never have leftover spaghetti when we make it. I have subs. The wife finishes the pasta, and I'll eat subs for three days.

great minds think alike.

my wife also doesn't 'do' leftovers. more for me.

[Pepe Silvia]

Whenever we have a big family dinner we have to make sure nobody mentions it on facebook or about 200 people would come over, they're fricking awesome. My sisters friend almost drove from vegas just to have them.

[Dayze]

your friends are strung out on the meatballs.
gateway food.

[Dayze]

my father-in-law, who is not Italian (or a peckerwood as her grand dad would call him), didn't get my wife's grandmothers sauce recipe until after being married to her mom for 15 years.

it's amazing. I went up for seconds just for sauce. He won't give it to me either. says he needs to make sure I'm in his 'circle of trust" lol. worried it'll get out. I'm almost there I think lol. he and I are the foodies of the family. we'll do all the cooking etc at get togethers. sometimes if I find a killer recipe, I'll try to barter it into getting the sauce recipe. I have a killer stuffed jalepeno recipe he just loves and wants it. I offered a trade, but no dice lol. I'll get it someday though.

[Pepe Silvia]

my father-in-law, who is not Italian (or a peckerwood as her grand dad would call him), didn't get my wife's grandmothers sauce recipe until after being married to her mom for 15 years.

it's amazing. I went up for seconds just for sauce. He won't give it to me either. says he needs to make sure I'm in his 'circle of trust" lol. worried it'll get out. I'm almost there I think lol. he and I are the foodies of the family. we'll do all the cooking etc at get togethers. sometimes if I find a killer recipe, I'll try to barter it into getting the sauce recipe. I have a killer stuffed jalepeno recipe he just loves and wants it. I offered a trade, but no dice lol. I'll get it someday though.

Everyone whos not Italian is considered a peckerwood, lol.

Our sauce recipe goes back to my Great Great Grandmother, its probably a 90 year old recipe.

[Dayze]

yeah. her family grew up in the north end of KC.
hell, we were at Cascones last weekend with my parents, and this super old guy who has worked there for 40 years, named Vito, started shooting the shit with us. I told him how my wife is italian etc, and I gave him her maiden name, and he started listing off all her aunts, great aunts, uncles etc, and how they all relate to each other. shit, I've been with her for 12 years, and I'm just now starting to put everything together lol.

it was a trip hearing this dude talk about her family, like he was in it.

[sedated]

Flavor and texture. The dry breadcrumbs will absorb your liquid and help keep the interior moist. If you don't personal, the crumbs will leech moisture from the meat.

I get it about the milk. But dont see an advantage of wasting the money/effort on breadcrumbs instead of bread.

This website disagrees about using breadcrumbs:
"We make our meatball-bound panade with bread soaked in cream and eggs. This process can take anywhere from 20 minutes to 2 hours, but don’t be tempted to use shortcuts. Meatball-filler substitutes like the all-too-common breadcrumbs will cause serious textural issues. “Ditch the can of breadcrumbs,” says Leigh. “Breadcrumbs are dry, so they absorb all the fat and juice and leave the meatball dry and hard.”

https://rebeccajeancatering.wordpress.com/2012/09/11/kitchen-tip-make-your-meatballs-moist-with-panade/comment-page-1/

[Dayze]

I used crumbs this time; next time I might use bread to seee if there is a difference. my house smells kick ass right now lol

[Fire Me Boy!]

I get it about the milk. But dont see an advantage of wasting the money/effort on breadcrumbs instead of bread.



This website disagrees about using breadcrumbs:

"We make our meatball-bound panade with bread soaked in cream and eggs. This process can take anywhere from 20 minutes to 2 hours, but don’t be tempted to use shortcuts. Meatball-filler substitutes like the all-too-common breadcrumbs will cause serious textural issues. “Ditch the can of breadcrumbs,” says Leigh. “Breadcrumbs are dry, so they absorb all the fat and juice and leave the meatball dry and hard.”



https://rebeccajeancatering.wordpress.com/2012/09/11/kitchen-tip-make-your-meatballs-moist-with-panade/comment-page-1/


Panko are not the same as bread crumbs. I wouldn't suggest using plain bread crumbs.

[Fire Me Boy!]

Panko are not the same as bread crumbs. I wouldn't suggest using plain bread crumbs.


And if you don't soak them, anything will absorb the fat and flavor. That's why you soak in buttermilk.

[Fire Me Boy!]

I used crumbs this time; next time I might use bread to seee if there is a difference. my house smells kick ass right now lol


You used Panko, yes?

[Dayze]

I used italian crumbs.

[Just Passin' By]

I used italian crumbs.

Dayze is gonna get in trouble! Dayze is gonna get in trouble!

[salame]

http://upload.wikimedia.org/wikipedia/en/4/4e/Meatwad.png

[Fire Me Boy!]

I used italian crumbs.


No gelatine, Italian breadcrumbs instead of Panko.

Results are on you when you don't follow directions. :facepalm:

[Dayze]

Dayze is gonna get in trouble! Dayze is gonna get in trouble!

are they no bueno?

[Fire Me Boy!]

are they no bueno?


There's a pretty big difference between the two. Regular breadcrumbs are akin to sawdust. Panko are awesome.

[Dayze]

:hmmm:

well, I'll just have to make another batch soon. :)

next time I'll sore the panko and gelatin.

[Fire Me Boy!]

In all honesty, they'll probably be fine.

But sometime you need to do them with all the right ingredients. ;)

[Just Passin' By]

are they no bueno?

I meant that FMB was going to get you.

There really is a difference, though. Here's a Wiki explanation of the difference.

Panko (パン粉?) is a variety of flaky bread crumb used in Japanese cuisine as a crunchy coating for fried foods, such as tonkatsu. Panko is made from bread baked by passing an electric current through the dough,[1] yielding bread without crusts. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating.

https://startpage.com/do/metasearch.pl


I stock up any time they go on sale.

[Fire Me Boy!]

I meant that FMB was going to get you.

There really is a difference, though. Here's a Wiki explanation of the difference.



https://startpage.com/do/metasearch.pl


I stock up any time they go on sale.

Yep. This is why your panade was like "paste". Regular bread crumbs will get gummy.

[Dayze]

I can report ha the meatball recipe kicks major ass.

Next time I"ll use Panko and gelatin, but shit....it was bad ass. I can't imagine how much better it would taste. looking forward to it though lol. And, I have about 12 meatballs left for a sammich, and maybe another round of pasta.

Thanks for the recipe link.

[Fire Me Boy!]

I can report ha the meatball recipe kicks major ass.

Next time I"ll use Panko and gelatin, but shit....it was bad ass. I can't imagine how much better it would taste. looking forward to it though lol. And, I have about 12 meatballs left for a sammich, and maybe another round of pasta.

Thanks for the recipe link.


:rockon:

[Fire Me Boy!]

So how were the subs?

[ptlyon]

http://img.tapatalk.com/d/14/06/04/8edaga4y.jpg

Made right here

[Dayze]

So how were the subs?

haven't had them yet; those are on the docket for Friday night. :thumb:
Plus I have to score some bread and provolone or mozzarella
Can't wait.

something tells me the meatballs are even better the next day/leftovers.

[Fire Me Boy!]

haven't had them yet; those are on the docket for Friday night. :thumb:
Plus I have to score some bread and provolone or mozzarella
Can't wait.

something tells me the meatballs are even better the next day/leftovers.

They definitely are better after a day of the flavors marrying. And mozzarella is good, but the smokiness from the provolone is the real winner.

[Dayze]

I ate the pasta with Cascones Diablo sauce; even though that jar is gone, I still have 1/2 jar or their regular (which I like better anyway). use a little of that on the sammich......mmmmmm.

I'm going to keep that recipe under lock and key and hopefully try to use it for my wife's grandmothers' sauce recipe lol

[Fire Me Boy!]

I ate the pasta with Cascones Diablo sauce; even though that jar is gone, I still have 1/2 jar or their regular (which I like better anyway). use a little of that on the sammich......mmmmmm.



I'm going to keep that recipe under lock and key and hopefully try to use it for my wife's grandmothers' sauce recipe lol


ROFL

If it works, I want the recipe for not telling. I'll keep it on the DL.

[Dayze]

ROFL

If it works, I want the recipe for not telling. I'll keep it on the DL.

lol.
we can exchange the recipe via a CIA-like dead-drop.

[sedated]

There's a pretty big difference between the two. Regular breadcrumbs are akin to sawdust. Panko are awesome.

I can't think of a single use of regular breadcrumbs over panko. I assume when anyone says "breadcrumbs", they mean panko.

[Fire Me Boy!]

I can't think of a single use of regular breadcrumbs over panko. I assume when anyone says "breadcrumbs", they mean panko.


Yeah, I don't honestly remember the last time I used regular.