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Meatballs

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Bkeach Jul 17, 2006 11:42 PM

Good evening my fellow chowhounds,

My friend made some meatballs last night that were pretty tasty, although I was not satisfied with them. But, it did get me interested in getting some good meatball recipes..suggestions?

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  1. NovoCuisine RE: Bkeach Jul 18, 2006 12:51 AM

    I haven't made them yet, but my very good friend (and her picky husband) swears by these meatballs she saw on David Rocco's Dolce Vita. I've snagged the recipe from FoodNetwork.ca:

    Polpette Di Peppe
    1/2 cup pinenuts
    1/2 cup raisins
    1.1 lb. ground beef (500g)
    1.1 lb. ground pork (500g)
    Bunch of Italian parsley, finely chopped
    4 x leaves basil, finely chopped
    2 x eggs
    2.8 oz Italian bread (80g), crust removed
    1 cup milk (240ml)
    1 cup freshly grated parmigiano cheese (240ml)
    salt an pepper to season
    1/2 cup extra virgin olive oil (120ml)
    1 x small onion, chopped
    4 cups tomato puree (950ml)
    1 cup wine (240ml)

    1. In a mixing bowl, add ground pork, ground beef, raisins, pine nuts, parsley, basil, parmigiano cheese, salt and pepper. Soak bread in a cup of milk and remove excess milk by squeezing the bread with your hands. Break up bread into small pieces and add to mixing bowl. Add eggs and mix until ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls.

    2. In a large pot, heat extra virgin olive oil and cook onions until they’re translucent. Add red wine, tomato puree and bring it to a boil. Add uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

    1 Reply
    1. re: NovoCuisine
      souschef RE: NovoCuisine Jul 18, 2006 01:04 AM

      Raisins in meatballs would make for sweet meatballs, so i suggest that you cut back on the tomato puree and add something like soy sauce or Worcester sauce to cut the sweetness a bit (I detest hot sauces, but if you like them you could always use some).

    2. s
      Sherri RE: Bkeach Jul 18, 2006 12:56 AM

      Question Bkeach, what kind of meatballs are you seeking? Swedish? Italian? German? Asian? Mexican????????? Could you give us more info, please.

      1. s
        SLO RE: Bkeach Jul 18, 2006 02:12 AM

        I always have some of these in the freezer ....

        Meatballs:
        1lb. Ground round
        1/2 lb Ground pork (turkey)
        1/2 lb Ground veal
        3 large eggs
        1 1/2 Cup Milk
        1 1/2 Cups bread crumbs
        2/3 cup parmesan
        1/4 cup Italian Parsley minced
        1/4 cup basil minced (or 1 tbsp. dried)
        1 large clove garlic minced
        1 tsp salt / 1 tsp pepper
        1/8 tsp cayenne

        Mix everything together; form into meatballs; let sit to develop a little crust (keeps them together when frying).
        Brown Meatballs in about 2-3 tbsp. of oil for about 7 minutes. Transfer to sauce to continue cooking.

        1 Reply
        1. re: SLO
          s
          sheiladeedee RE: SLO Jul 18, 2006 10:25 AM

          One trick with meatballs is to bake them on a pan with a rack, to cut some of the fat before they go into the sauce. I like this better than frying and they brown more evenly. When I fried them I always got a little brown spot on one side that was tough.

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