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Dec 22, 2008 02:41 PM

Oops, help! way too much parsley in meatballs???

Ok, so long story short this parsley i got from with tiny market in the twin cities is REALLY strong. My meatballs taste like parsley balls... help!
(i just quick cooked one to check for flavor). My younger brother is here for christmas, and he wants a 'carbo load' for christmas eve... so i am making spaghetts and meatballs. -odd i know.

Is there another herb which will combat that overwhelming flavor of parsley?
-rather than just adding more of every other ingredient... i was already making alot, doubling it would be crazy.

Here is the basic recipe (but it is approximate):

3/4 pound ground pork
3/4 pound ground beef
1/4 lb italian sausage
1/4 cup whole milk ricotta
1/3 cup minced flat-leaf parsley leaves
scant 1/4 cup fresh basil
1 teaspoon italian seaqsoning
1/3 cup fresh bread crumbs
3/4 medium onion, grated
1/3 cup grated pecorino
3 large cloves garlic, minced
2 tablespoons milk
1 large egg, beaten
3 teaspoons salt
Freshly ground black pepper
1 tablespoon steak seasoning
3 tablespoons marinara sauce
dash hot pepper

Just hoping someone knows a trick...???

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  1. I think it's a balance thing. Parsley lends an herbal counterpoint to the rich cheese, milk, egg, etc. Being a lover of Tabbouli, it's hard to think that something could have too much parsley, but if it did, I would counterbalance it with a rich ingredient. What if you dressed the pasta with olive oil, Pecorino, and lemon? Then simply add the meatballs, where the herb would balance it?

    1 Reply
    1. re: vickib

      I will do that... however i did already make 1 gallon of pasta sauce

    2. I was thinking of adding more cheese and some veal demiglace.
      I thought it might give it a rich flavor combating the parsley?
      I was also going to bump up the garlic a bit too.. you can never have too much garlic.

      Does that sound like a good idea?

      2 Replies
      1. re: ashii

        the demiglace sounds like a good idea. Garlic will also blunt the sharpness of parsley. Just don't let your garlic get burnt and acrid. What about braising it in the demiglace?

        1. re: vickib

          oh, good idea.. i braised in a bit of red wine,... turned out really good :)