meatball trix

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any advice on how to...spice up my meatballs? trix, gimmicks, shortcuts, notions, etc.? mine are pretty ho-hum, the only 'touches' i can think of are a good bit of worcestershire sauce (which is like par-for-the-course kindergarten meatballing anyhow right?) and bacon and parmesan mixed in (and breadcrumbs, onion, etc no duh stuff). what say you? also - i have leftover meatballs - anything crazier and quicker i can do with them than 'meatball sub'?

― j blount (papa la bas), Monday, 20 March 2006 23:08 (nineteen years ago)

Add some chopped herbs like rosemary and thyme. Maybe some paprika, or some chilli? I find the herbs at the least give my hamburger patties a good zing.

― Trayce (trayce), Tuesday, 21 March 2006 00:21 (nineteen years ago)

marinade teh mince in advance

― Matt (Matt), Tuesday, 21 March 2006 00:52 (nineteen years ago)

Add toasted pine nuts or almonds for texture. Mix it a small amount of chopped feta or cotija or paneer cheese.

Use leftover meatballs in albondigas soup: chicken and/or pork broth spiced with oregano and chilis and chopped, peeled and seeded tomato. Sprinkle with fresh chopped cilantro and onion and a squeeze of lime juice. Or break up the leftovers into a hash.

― Jaq (Jaq), Tuesday, 21 March 2006 01:40 (nineteen years ago)

A nugget of brie or blue cheese shoved into the middle of a large meatball or rissole is meant to be nice too - goes all melty.

― Trayce (trayce), Tuesday, 21 March 2006 03:32 (nineteen years ago)

Mmm, yes, that's good.

― Mädchen (Madchen), Tuesday, 21 March 2006 14:51 (nineteen years ago)

Put a secret prize in one.

― Paul Eater (eater), Tuesday, 21 March 2006 15:04 (nineteen years ago)

I make my meatballs with a mixture of ground chuck and ground pork plus sauteed onion and garlic and whatever herb I have on hand. Plus an egg and some breadcrumbs softened in milk or half-and-half. And a shit ton of salt and pepper. But the pork part makes the biggest difference!

― quincie, Tuesday, 21 March 2006 19:24 (nineteen years ago)

Oh wait you already have the meatballs! When I'm tired of the meatball + tomato-based whatever thing, I roast the meatballs in the oven until nice and crusty brown, then put them aside and drain some of the fat out of the pan (but save a tablespoon or two in there). Saute chopped shallot until soft, dump in a tablespoon or so of flour and toast for a minute or two, then deglaze with wine/stock/water/whatever and cook down until saucy. Then add a BIG hit of lemon! Serve meatballs + sauce over egg noodles with some chopped parsley. Lemony goodness!

― quincie, Tuesday, 21 March 2006 19:28 (nineteen years ago)

man that sounds good

― j blount (papa la bas), Tuesday, 21 March 2006 21:02 (nineteen years ago)

jb- try fennel, either whole or smashed up a bit. or supplement your ground meat with italian sausage. quincie otm; even ground veal! really depends how you're using the meatball. we used to make the chinese style meatball as app: mix up meat with lotsa soy sauce, fresh chopped ginger and garlic. always hated how the fat in the ground meat would get coated on my hands and i had to wash them like 6x to get it off. but when you have leftovers throw them at people from your window and try to get them to catch em in their mouths.

― jdchurchill (jdchurchill), Wednesday, 22 March 2006 20:24 (nineteen years ago)

"always hated how the fat in the ground meat would get coated on my hands and i had to wash them like 6x to get it off" - so otm

― j blount (papa la bas), Wednesday, 22 March 2006 21:03 (nineteen years ago)

These Chinese "lion's head" meatballs are great. I learned to make them with a blend of eight meats but I'm not finding a nice recipe for that approach.

― Paul Eater (eater), Wednesday, 22 March 2006 21:19 (nineteen years ago)

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