Agree…I don’t order them outside. I’m always disappointed in their lack of flavor and/or mushiness. Evidently they don’t brown them in good olive oil (on the stove or in the oven), and perhaps they let them soak in the "gravy" (tomato sauce) so long that they get soft. You gotta put good stuff in for it to taste good!
I recall seeing the mother of my best friend drop the raw meat mixture into the sauce to cook (poach?) instead of browning them. Added insult to injury by serving them on top of grossly overcooked and sticky linguine.
I worked with a guy whose mother came from Calabria, Italy. Although "’bisghetti and meatbulbs" (how my daughter said it) isn’t Italian per se, this woman learned and made the most delicious meatballs I’ve ever tasted. Used lots of Pecorino-Romano, grated onion (so it blended in well), fresh garlic and an egg. Breadcrumbs and fresh parsley too. I think she used beef and pork. So good on a sangwich too.
Pat T Hat
Depends if I’m wanting to have a meatball hoagy(or two)later[;)]. If I make BIG ones I usually roll them in crumbs, brown and serve on the side. Nice looking and tasty. If I make them small, I finish them with wine before a little stewing in the sauce. Mama likes them about the size of a silver dollar and ain’t to fond of the crumb. I’m really not picky. Depends on my mood. When I go to Italian joints I rarely get meatballs. I love to try house sausages.
At home Golfball sized, more surface area for browning=more flavor all else being equal. Although for a resturaunt, you may have more luck with bigger ones since its harder to dry em out.
Two other suggestions for panko. Breading for fish filets to be panfried and instead of oatmeal in meatloaf.
I like panko crumbs in anything that calls for crumbs. You’re absolutely right, they really make a difference.
I use panko breadcrumbs in my meatballs. Makes them so light.
Thanks for the suggestions Jim! Sounds like kindof an art to making a great meat ball!
Dat’s a mighty meatballa!
I like mine about the 3 oz size….Size does matter to me.[8D]
Carrabbas (the one near me) serves a good sized meatball.
I hate getting little meatballs in a restaurant.. To me, they are usually tougher…
The variations are numerous, but the essentials are a good fresh bread crumb,try to refrain from that stuff in the round carboard can or tube. I generally use a combo of gr. beef,pork and lamb. I add grated Romano seasonings of your choice and I also add Lt. cream I used buttermilk once by accident turned out great. Fresh chopped parsley always. The real secret or hint is when rolling them, do quickley and gently if you over work the mixture you can use them as golf balls. Then pan fry in olive oil you don’t need the extra virgin for this, but thats a matter of choice. Low and slow gets the job done. Buon Mangiare ciao. Chow Jim
Man, yall are makin me hungry for a good meat ball. I will settle for any size. I have never had the monster size but I bet I could eat that 2 pounder Michael mentioned. So, what are the secrets to making a great meat ball?
I make the 3oz size, with plenty of gralic and parmesan, then fried and cooked in the gravy. Delish!
smaller than a baseball,larger than a golfball–but should be plenty moist and flavorful, that’s my 2 cents
I like them baseball size.
I prefer them golfball size, but it’s clearly easier to make them larger so sometimes I do that. You have 1/3 the meatball rolling to do making them 3 oz as making them 1 oz. and they are easier to fry as well. My suspicion is that these are the reasons you so often find the ones in restaurants larger.
You must be logged in to reply to this topic.