Meatball Recipe

[Bob_VT]

Just google it before you try it...... there are recipies out there.

[Treyz]

This is what I love about Yaris World .. we can ask all these random Q's and get answers without getting flamed.

Now for my famous homemade burgers, I put some A1 sauce, oregano, soy sauce, onions, adoboe, and pepper. Should be able to use that for the meatballs too. I improvise though so I can;t give you exact measurements. Basically the meat will be the consistancy of "between a regular old fashioned hamburger and meatloaf" so not too hard yet not too soft.

[Shroomster]

Originally Posted by Treyz

This is what I love about Yaris World .. we can ask all these random Q's and get answers without getting flamed.

Now for my famous homemade burgers, I put some A1 sauce, oregano, soy sauce, onions, adoboe, and pepper. Should be able to use that for the meatballs too. I improvise though so I can;t give you exact measurements. Basically the meat will be the consistancy of "between a regular old fashioned hamburger and meatloaf" so not too hard yet not too soft.

if you're putting the a-1 is there really any need for onions or adobo or pepper?

I see onions for crunchiness, maybe. but adobo can come with pepper and it is practically garlic seasoning and A-1 has garlic and pepper in it so I dunno?

not flaming (like ya said) I'm just inquisitive....

[ChinoCharles]

The only trick to meatballs is to get the ratio of meat to eggs and crumbs right. Past that, you can put anything in them... even grape jelly? LOL

What I would do is saute onions, green peppers, and garlic until you can bring some color out of 'em, hit it w/ a couple cups of decent red wine, then at the end add fresh oregano, basil, and thyme. S+P to taste, cool in the fridge for a bit, add to meat, throw in a couple eggs and add bread crumbs until it binds really well on you. Don't bother getting fancy and using panko crumbs or something crazy like that... those little tiny flavorless storebought toast shavings will do just fine. Par cook in oven @ 350-400 for 15-20 mins, then toss them in your pot of sauce to finish. OH MAN I love meatballs... I'm all hungry now.

[Treyz]

There's still a distinctive tase with the A1 and the adoboe is just for a bit more seasoning. For some weird reason, I tend to improvise things that give flavors in a row. I don't know how or why, but they do. My last concoction(sp) was a shrimp pasta where the shrimp literally had about 3 to 4 flavors back to back as you were eating it lol.

[Shroomster]

hrmmmm not to get off topic but going to try something off the back of a campbell's soup can for dinner tomorrow and I'll let you all know how it goes...P.S no grape jelly in it :P

[TLyttle]

Man, you guys are sure paranoid about this grape jelly thing: don't knock it until you try it!!! Life is more complicated than McBloaters and Jack in the Box; people in large cities should be trying EVERYTHING! In Vancouver, there were 3500 restaurants in the phone book, and we went everywhere, looking for the next culinary experience: Chinese, Greek, Indian, French, Dutch, German, Spanish, Korean, Italian, on and on and on... No better way to spend your money other than airline tickets to all those places.

Some people eat to live, I live to eat!

[dvlnblkdrs]

im food particular.. i like grape juice, but not grape jelly. .i like ketchup, but dont like tomatoes... i dont like my food touching, i like to eat my side dishes first then my entree.. have to eat all of one before going to the other(like eat all the carrots, then can move on to the mashed taters...) i hate mixing things and refuse to do it unless it comes premixed and even then sometimes i single it out....

yea, im weird, we have established this already.. lol

[goku87]

so, i tried the grape jelly thing.

not gonna lie, i wasnt too impressed...

[ddongbap]

Whats with this rolling stuff?

I'll have t-bone chunks.

[Shroomster]

update: tried the campbells soup can thing not too bad but I'll be damned if I don't now have high blood pressure from all that sodium....