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Meatballs with ground beef, ground spicy pork, and ground sweet Italian pork - am I nuts?

The Oracle Mar 30, 2012 04:58 PM

I'm about to whip up a batch of meatballs (something I do not do often) and I thought it would be interesting to combine the above 3 meats - and now I'm wondering if I am just nuts.

I was planning to use a epicurious recipe for meatballs with parsley and parmesan and figured the addition of the pork would be an extra kick. I wasn't planning to use both kinds, but ended up picking both up at the store ... and now I'm wondering if that combo will be a little over the top (in a bad way)

Thoughts?

http://www.epicurious.com/recipes/foo...

  1. ipsedixit Mar 30, 2012 04:59 PM

    Why would that be nuts?

    I think it would be wonderful.

    1 Reply
    1. re: ipsedixit
      The Oracle Mar 30, 2012 05:07 PM

      I was second guessing it - wasn't sure if the sweet + hot combo would end up tasting gross and if I should just stick with one of the pork options vs. two....

    2. b
      Babette Mar 30, 2012 05:04 PM

      Go for it.

      1 Reply
      1. re: Babette
        The Oracle Mar 30, 2012 05:08 PM

        :) will mix away! :)

      2. f
        fourunder Mar 30, 2012 07:39 PM

        Based on a recommendation from a poster on an old thread....probably one on Sunday Gravy.....she suggested the inclusion sausage meat for a great meatball. I tried it and did not care for it myself....I found the mix to resemble more of a sausage taste and texture than a true meatball....where the ground meat is finer.

        When I combine three meats....it's veal, pork and beef....and I add my own seasonings and cheese.

        1. hotoynoodle Mar 30, 2012 10:30 PM

          my meatballs are almost always a mix of ground beef and ground pork. however, i have never purchased flavored ground pork? i prefer to season meatballs myself.

          are they the same texture as the ground beef, or more sausagey? if the latter, i wouldn't use them all together.

          1. TrishUntrapped Mar 31, 2012 02:46 AM

            So how did they come out?

            You're referring to pork right and not sausage? One time I combined ground beef and Italian sausage and found the meatballs came out overpoweringly like sausage, which wasn't what I was hoping for. I think the sausage would have been better on its own rather than made into a meatball. But yours might come out fine.

            That said, I love, love, love meatballs and still can't make great ones. I have tried countless recipes. If I could only watch someone's Italian Nonna make a batch.

            2 Replies
            1. re: TrishUntrapped
              The Oracle Apr 2, 2012 01:10 PM

              After all that thinking, I didn't end up making them! I announced my grand plan and the dear husband proclaimed he didn't want meatballs for dinner (say what?!) ;) I still have the ground pork - the package does say 'pork' - but the way it looks is more like the insides of sausage....

              1. re: The Oracle
                hotoynoodle Apr 2, 2012 01:16 PM

                the ground pork that i use for meatballs has the same appearance and texture as ground beef, just lighter in color.

                i'd make scotch eggs with your stuff.

            2. h
              Harters Mar 31, 2012 04:26 AM

              I don't think I've ever come across pre-seasoned meat in supermarkets or butchers where I am.

              1. alkapal Mar 31, 2012 05:22 AM

                i think it sounds like the best meatball combo ever!

                my mom's sauerkraut & meatballs recipe uses beef, pork & veal, but i always use just beef & pork sausage (lean, like jimmy dean). it has minced onions & bell peppers in it, which i love for that dish. http://www.chow.com/recipes/13527-geo...

                1. chowser Mar 31, 2012 07:55 AM

                  I used to make meatloaf with ground beef, pork and ground italian sausage and/or Jimmie Dean sausages. It was the ultimate comfort food. I've never seen spicy ground pork.

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