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Post by paquebot on Sept 25, 2019 0:07:28 GMT -5
Can't seem to find a good recipe for meatballs that does not need a binder such as bread or cracker crumbs or milk and eggs. I know what should go into them such as garlic and onion flavoring plus salt and pepper or Italian seasoning but how much? Can't remember what my mother used but was not a tangy Italian flavor. In fact, was almost sweet, perhaps from caraway? Such a recipe must be out there but I can't find it. The reason I want one with only basic ingredients is to can them. They would be canned in a spaghetti sauce.
Martin
The truth is more important than the facts.
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Post by pondgardener on Sept 25, 2019 8:48:44 GMT -5
paquebot, my wife mixes Italian sausage with hamburger to make her meatballs, as well as some basil, parsley and garlic salt. 2 parts hamburger to 1 part sausage. She also adds goat cheese as well as some of the other binders you listed. But you might try just the meat combination...
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Post by octave1 on Sept 25, 2019 8:59:47 GMT -5
Fennel seeds, oregano, pepper and garlic (possibly fresh--not powdered) are really good in meatballs. If you make meatballs without a binding agent they will turn really hard, but maybe that can be prevented by canning them in liquid, like gefilte fish which is canned fishballs that use matzo meal as binding agent.
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Post by paquebot on Sept 25, 2019 17:42:03 GMT -5
Figured out why my mother's were sweet. They were Swedish type and recipes call for allspice and nutmeg. Wife nixed the idea of having them canned but I can make some with conventional recipes for fresh eating. Next will be to get some Italian pork sausage to mix with the ground venison to try Pond's advice. Probably similar to what I've had at Italian restaurants.
Martin
The truth is more important than the facts.
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tallpines
Pro Member
Posts: 298
Zone:: 4a
Favorite Vegetable:: This week, it’s Rhubarb
Joined: February 2019
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Post by tallpines on Sept 25, 2019 17:50:26 GMT -5
My meatballs are just a mini version of my meatloaf ..... which includes oatmeal, a couple of eggs, a chopped onion, finely chopped green pepper, S&P, Garlic, maybe a squirt of catsup or BBQ sauce ..... (to rinse out an almost empty bottle).
But ..... To make small hors d'oeuvre sized meat balls I use just 3 ingredients! And .... I always get many compliments!
1 1/2 - 2 pounds of hamburger 1 package Lipton Dry Onion Soup 1 can of Campbell’s Onion Soup
Mix well ... the dry onion soup and Hamburger Shape into small round balls. Bake in a 9 x 13 pan at 350 until cooked ... about 20 minutes.
Mix the canned soup with an equal amount of water or milk ... add the meat balls.
The longer the meatballs set in the liquid soup mixture (overnight, or longer), the better the flavor.
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Tim Horton
Junior Member
Posts: 69
Zone:: 2
Joined: October 2019
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Post by Tim Horton on Nov 5, 2019 13:58:56 GMT -5
Canned beef, sausage, or combination patties or generic meat balls is an easy staple to have on hand.
Baked meatloaf is the place I enjoy including any spice or what not that I run across at the moment. Hence the reason it is known as "Never the Same Meatloaf"
Now I got to go check the freezer to see what is available.....
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