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#3179087 - 02/28/13 10:25 AM Meatballs
BamaProud
12 Point


Registered: 04/03/11
Posts: 5774
Loc: Shelby County, TN

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What are your favorite recipes? Both Swedish/Cocktail and Italian.

I think I want to make a bunch and freeze them. Does anyone do this?
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#3179102 - 02/28/13 10:33 AM Re: Meatballs [Re: BamaProud]
jb3
10 Point


Registered: 02/23/09
Posts: 3992
Loc: Burns, TN

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I like Italian as long as I can keep my wife from putting raisins in them.
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#3179121 - 02/28/13 10:47 AM Re: Meatballs [Re: jb3]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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My wife makes a straight, traditional Italian meatball and they are great. Something similar to this http://www.food.com/recipe/authentic-italian-meatballs-92095 , though her recipe uses pine nuts. The big thing is fresh, whole ingredients.

When I am making Italian sausages, I always freeze some ground for bolognese.
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#3179142 - 02/28/13 10:55 AM Re: Meatballs [Re: Poser]
jb3
10 Point


Registered: 02/23/09
Posts: 3992
Loc: Burns, TN

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Poser, I like that your recipe does not include raisins.
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#3179309 - 02/28/13 01:53 PM Re: Meatballs [Re: Poser]
Bayou Buck
10 Point


Registered: 05/11/09
Posts: 2684
Loc: Spring Hill / Perry Co

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 Originally Posted By: Poser
My wife makes a straight, traditional Italian meatball and they are great. Something similar to this http://www.food.com/recipe/authentic-italian-meatballs-92095 ,

When I am making Italian sausages, I always freeze some ground for bolognese.


I am really a meat sauce type of guy but when I do make meatballs I use something similar to this basic recipe.

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#3179346 - 02/28/13 02:30 PM Re: Meatballs [Re: jb3]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 8937
Loc: Memphis

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 Originally Posted By: jb3
Poser, I like that your recipe does not include raisins.


I can't think of a self-respecting Guido that would put raisins in his meata-ball
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#3179361 - 02/28/13 02:42 PM Re: Meatballs [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: TAFKAP
 Originally Posted By: jb3
Poser, I like that your recipe does not include raisins.


I can't think of a self-respecting Guido that would put raisins in his meata-ball


Its a Southern Italy thing, though doesn't sound so enticing to me.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3179451 - 02/28/13 04:06 PM Re: Meatballs [Re: Poser]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2570
Loc: Bartlett, TN

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My wife made some that were awesome last year. I need to find out how they were made. We put them in pasta and made meatball subs with them. My only regret was that the batch wasn't bigger for freezing.
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#3179945 - 03/01/13 06:18 AM Re: Meatballs [Re: jb3]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6490
Loc: west tenn.

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 Originally Posted By: jb3
I like Italian as long as I can keep my wife from putting raisins in them.

I think you mentioned Coco's Italian Market in the past and that place as better meatballs than most can make. In fact everything they serve is really good.
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#3180007 - 03/01/13 07:48 AM Re: Meatballs [Re: Hawk]
jb3
10 Point


Registered: 02/23/09
Posts: 3992
Loc: Burns, TN

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Haven't had Coco's (ask for Chuck Cinelli), but I've had them from Lazarolli. Thank's for the reminder about Coco's. I think I know where I'm going for lunch Sunday after Church. \:\)
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#3190932 - 03/12/13 04:47 PM Re: Meatballs [Re: jb3]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5774
Loc: Shelby County, TN

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Finally got around to making some meatballs. They turned out pretty darn tasty!
This is the recipe I (roughly) used:
http://www.foodnetwork.com/recipes/tyler-florence/spaghetti-and-meatballs-recipe2/index.html
I made them smaller and scaled down the recipe to 3/4 lb of each meat.







I didn't make enough to freeze since its the first time making the recipe, but I will double the batch next time.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3191421 - 03/13/13 08:23 AM Re: Meatballs [Re: jb3]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1384
Loc: Nashville, TN

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Meatballs are basically meatloaf rolled into balls. Take a basic meatloaf recipe for a 1 pound meatloaf and add a cup of parm cheese and maybe some fresh parsley. Roll into balls and drop into bubbling spaggetti sauce for an hour. I don't pre-cook mine before dropping in the sauce. I think it tastes better that way because the meatball flavors the sauce and the sauce flavors the meatball. Thats the way my mother always made them so I am biased.
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#3191660 - 03/13/13 12:33 PM Re: Meatballs [Re: JimFromTN]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2570
Loc: Bartlett, TN

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Bamaproud, I believe that's the same recipe my wife used last time.

I'm glad you reminded me of it, because that sounds pretty appealing for dinner \:\)
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I'm hungry and tired. Don't poke my belly.

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#3192929 - 03/14/13 07:35 PM Re: Meatballs [Re: Crosshairy]
BamaProud
12 Point


Registered: 04/03/11
Posts: 5774
Loc: Shelby County, TN

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I just finished off the meatballs I think I ate them 4 or 5 times. I swear they got better every meal.

I will be making them again soon. I highly recommend the recipe above. (meatball part only, I did not make that sauce)
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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#3193868 - 03/15/13 08:37 PM Re: Meatballs [Re: jb3]
inthedoghouse2
Spike


Registered: 03/15/13
Posts: 21
Loc: TN

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What is that exactly? Lol
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#3193870 - 03/15/13 08:38 PM Re: Meatballs [Re: inthedoghouse2]
inthedoghouse2
Spike


Registered: 03/15/13
Posts: 21
Loc: TN

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That looks good. Im gonna have to try that for sure.
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