MetaChat - Meatballs!

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29 October 2008

Meatballs! Yep, it's spaghetti & meatballs day at casa elizard. So, how do you like your meatballs?→[More:]In a perfect world, I make mine with 1/2 pork & 1/2 beef, small (about 1 1/2" across), baked in the oven before going into the sauce. Slightly larger if going in a meatball sandwich. How 'bout you? What are other autumn food favourites?

post by: elizard at: 13:56 | 18 comments

I like 'em with plenty of breadcrumbs, oregano, and eggs. Also baked in the oven, preferably until they get a nice browned flattish side, and then put into the sauce with the pan drippings.

Yummmmmm.

posted by Miko 29 October | 13:59

oregano. tons of it. although I will admit, for quick weeknight dinners, we keep a bag of these in the freezer.

posted by kellydamnit 29 October | 14:06

Oh baby, I like YOUR meatballs! *waggles eyebrows*

posted by Specklet 29 October | 14:15

No shame in that, kellydamnit. They're a fair amount of work, which is why I'm making lots and freezing the extras.

I was going to bake mine on a rack on a sheet pan, but I like your idea, Miko--never occurred to me to put the pan drippings in the sauce. Mmmm, indeed. I think I'm going to add some grated parmesan and fresh parsley, too.

And Specklet, you are the spaghetti in my meatballs, baby. *has no idea what that means, waggles eyebrows back anyway*

posted by elizard 29 October | 14:26

Saucey.

posted by gomichild 29 October | 14:44

Spicy

posted by King of Prontopia 29 October | 15:16

One on each side.

posted by danf 29 October | 15:23

Speaking of meatballs, I've been wanting to make Italian Wedding Soup.

posted by taz 29 October | 15:42

With egg noodles, swimming in sour cream gravy.

posted by Wolfdog 29 October | 15:44

Ooh! Ooh! We have leftover mushroom gravy from Monday's chicken & dumplings. Dinner tomorrow: sorted. Thanks, Wolfdog! Also, mmmmmmm, Italian Wedding Soup. Mmmmmmmmmmmmmmm.

posted by elizard 29 October | 15:55

My grocery store has a soup/salad bar thingy. They make awesome Italian Wedding soup.

I don't know how y'all are managing to continue this thread over the sound of my stomach growling.

posted by mudpuppie 29 October | 15:57

In my mouth. Heeeeyooooo.

posted by kkokkodalk 29 October | 16:07

Pork, beef, and veal.

posted by StickyCarpet 29 October | 17:03

Lots and lots of garlic. Italian bread crumbs, an egg or two, a squeeze of ketchup, maybe a dash of worcetershire, basil, oregano, parsely, onion powder, black pepper, crushed red pepper, whatever looks good from the cabinet. Fried and dropped into sauce to simmer. Like mom's.

I have to try baking them, though. Sounds easier. My mom's friend Marie drops them raw into the sauce to cook. I've tried this and they do come out especially tender.

On top of spaghetti, all covered with cheeeeese, I lost my poor meatball, when somebody sneeeeeeeezed....!

posted by Pips 29 October | 17:31

More than one, hopefully.

posted by danf 29 October | 17:39

I LIKE MINE WITH TONS OF SALT! JUST PUT THE MEATBALL ON THE FLOOR AND CARRY OVER THAT TEN POUND BAG OF SALT! THAT ONE, YEAH! AND JUST POUUUUUUUUUUR IT ALL OVER THAT MEATBALL, WOMAN!

YEAH, TASTES FANTASTIC NOW!

(omigod, E - I miss you so much right now because of all this election stuff - where's your back porch when I need it??? IT'S COVERED IN SALT, THAT'S WHERE IT IS!)

posted by Lipstick Thespian 29 October | 20:45

I use a recipe modified from Anna del Conte's in her Gastronomy of Italy. I make them with mostly beef, but with some added salami or mortadella; flavoured with sage, basil & parsley, and with some parmesan in there too. Rather than breadcrumbs, I use stale bread that has been soaked in milk, then squeezed to get the excess milk out.

posted by misteraitch 30 October | 05:21

I did the bread soaked in milk thing, too. And yeah, Pips, baking them is so so so much easier and less messy than frying. 350F for about 1/2 hr worked well, then I scraped the brown bits into the red sauce.

(I miss you, too, LT. Dammatt!)

posted by elizard 30 October | 12:11

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