Boiling and frying? What the ****?
Bake them, you are supposed to BAKE meatballs. See, this is what happens when Asians try to make Italian food. :))
Boiling and frying? What the ****?
Bake them, you are supposed to BAKE meatballs. See, this is what happens when Asians try to make Italian food. :))
I pan-fry meatballs.
Boiling is dumb though.
Boiling and frying? What the ****?
Bake them, you are supposed to BAKE meatballs. See, this is what happens when Asians try to make Italian food. :))
I pan-fry meatballs.
Boiling is dumb though.
Yeah, pan-fried works too as long as you're careful. I usually brown them in a skillet then finish in the oven @ 400.
God, now I wan to make meatballs :-X
Ffffff.....
So EVERYONE here has achieved Meatball Greatness...Show Image(http://emoticoner.com/files/emoticons/onion-head/depressed1-onion-head-emoticon.gif?1292862499)
Ffffff.....
So EVERYONE here has achieved Meatball Greatness...Show Image(http://emoticoner.com/files/emoticons/onion-head/depressed1-onion-head-emoticon.gif?1292862499)
I'll mail you some if you like. Beware, the szechuan ones are spicy.
lol deep fry meatballs? :))youre from ikea right? u must be good at ballmeats :b
Yup sweden is just like a big IKEAlol deep fry meatballs? :))youre from ikea right? u must be good at ballmeats :b
How to make Magic Meatballs?
Ffffff.....
So EVERYONE here has achieved Meatball Greatness...Show Image(http://emoticoner.com/files/emoticons/onion-head/depressed1-onion-head-emoticon.gif?1292862499)
I'll mail you some if you like. Beware, the szechuan ones are spicy.
ppreciates, I don't wanna give ur mother more work.. my mother the princess can't be bothered to cook, oh she can boil water, that's about it....Show Image(http://emoticoner.com/files/emoticons/onion-head/hehe-onion-head-emoticon.gif?1292862507)
I will try stirfrying tonight..
so, I'm assuming the kind ya'll are making are more Solid to start ? what's ur trick to making them stick together in the beginning to retain the shape...
I've tried cornstarch/ flour, and they go flat and become misshapen even when boiled and many disintegrate all together and I end up with soup. .
Ffffff.....
So EVERYONE here has achieved Meatball Greatness...Show Image(http://emoticoner.com/files/emoticons/onion-head/depressed1-onion-head-emoticon.gif?1292862499)
I'll mail you some if you like. Beware, the szechuan ones are spicy.
ppreciates, I don't wanna give ur mother more work.. my mother the princess can't be bothered to cook, oh she can boil water, that's about it....Show Image(http://emoticoner.com/files/emoticons/onion-head/hehe-onion-head-emoticon.gif?1292862507)
I will try stirfrying tonight..
so, I'm assuming the kind ya'll are making are more Solid to start ? what's ur trick to making them stick together in the beginning to retain the shape...
I've tried cornstarch/ flour, and they go flat and become misshapen even when boiled and many disintegrate all together and I end up with soup. .
1. Are you using cold meat? Are you then putting the meatballs back into the fridge to set before cooking? Warm meat doesn't hold shape for ****.
2. Are you using an egg?
This has eluded me, primarily because I've only tried the boiling kind, and I've heard the greatest meatballs can't be made without deepfryer ?
You are rolling the meat mixture into balls. If you can keep them spherical, then fry them in hot oil, rolling around constantly to keep their spherical shape.
If the meat mixture is cold, then the fat in it will be relatively solid. If you can get them started cooking, at least the outer layer, then the egg in the mixture will solidify and they will keep their round shape. Once they are comfortably round and cooked over the surface, you are free to move them to the oven to finish cooking.
If they are relatively fatty, such as with ground chuck or ground pork, you may want to bake them on a wire mesh rack to allow the fat to render out.
You are rolling the meat mixture into balls. If you can keep them spherical, then fry them in hot oil, rolling around constantly to keep their spherical shape.
If the meat mixture is cold, then the fat in it will be relatively solid. If you can get them started cooking, at least the outer layer, then the egg in the mixture will solidify and they will keep their round shape. Once they are comfortably round and cooked over the surface, you are free to move them to the oven to finish cooking.
If they are relatively fatty, such as with ground chuck or ground pork, you may want to bake them on a wire mesh rack to allow the fat to render out.
Ok.. so.. the pan portion is only half way .. is this done Covered or uncovered.. because I'd imagine cold meat in hot oil would cause a great deal of ballistic oil..
Use a smoker, smoked meatballs are best meatballs.
I think I'm going to make smoked meatballs tomorrow.
Use a smoker, smoked meatballs are best meatballs.
I think I'm going to make smoked meatballs tomorrow.
wtf.. is everyone making meatballs all the time....
I've only ever succeed in creating misshapen meat spludges..
Use a smoker, smoked meatballs are best meatballs.
I think I'm going to make smoked meatballs tomorrow.
wtf.. is everyone making meatballs all the time....
I've only ever succeed in creating misshapen meat spludges..
Don't seek perfection in the meatball. Let the meatball be as it will. Find balance in the meatballery.
I'm from IKEA too, and this is my favourite recipe for more traditional IKEA ones:
http://daktarisdiner.blogspot.se/2012/09/cooks-illustrated-swedish-meatballs.html
but for something easier, I just like coarse ground chuck + fatty pork, cream-soaked toasted bread as a binder, all-spice, salt, pepper, roll into big balls (like 3 inches in diameter), sear in pan, put in oven 150c for 40min after.
serve with mashed lingonberries mixed with a pinch of sugar, pan sauce made from pan drippings + butter-flour roux + heavy cream + lemon juice. and riced potatoes with lots of butter melted on top of it.
and pickled grated cucumbers, just salt+sugar+lemon juice.
then there's the japanese meatballs which only recipe I really know is http://www.seriouseats.com/recipes/2014/10/tsukune-japanese-chicken-meatballs-recipe.html
they're amazing too.
and thai ones... similar but different flavourings, coriander lime garlic chili fish sauce etc. also amazing.
and... italian ones... those you bake in tomato sauce though, no other way that's as good IMO! then sprinkle dat parmigiano all over it.
Ffffff.....
So EVERYONE here has achieved Meatball Greatness...Show Image(http://emoticoner.com/files/emoticons/onion-head/depressed1-onion-head-emoticon.gif?1292862499)
Ffffff.....
So EVERYONE here has achieved Meatball Greatness...Show Image(http://emoticoner.com/files/emoticons/onion-head/depressed1-onion-head-emoticon.gif?1292862499)
Me, nope. The wife - yes. Mixes, shapes and pops in the fridge for a while. Then brown in a skillet and finish baking in the oven.