Spaghetti - Graybeard Outdoors
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post #1 of 18 (permalink) Old 04-19-2017, 05:36 PM Thread Starter
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I'm going to try something different for when the wife gets home. Meatballs, I hope I don't screw it up.
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post #2 of 18 (permalink) Old 04-19-2017, 06:12 PM
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The fact you care and tried will carry you far!
I am sure she will be appreciative.
Bon Apetit

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post #3 of 18 (permalink) Old 04-19-2017, 06:14 PM
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brown them first before adding to the red stuff?
Seems like everything needs a bay leaf or two, I don't know about spaghetti sauce.
Bean soup sure stands out with Bay Leaf.

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post #4 of 18 (permalink) Old 04-19-2017, 06:16 PM
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Stay away from angel hair pasta, it's tough to get right without overcooking.
from my experience.

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post #5 of 18 (permalink) Old 04-19-2017, 06:18 PM
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roll them in flour before you brown them, helps seal them.

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post #6 of 18 (permalink) Old 04-19-2017, 06:20 PM
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make extra so you can make her and yourself a yummy sandwich for work tomorrow.
anything to help
best wishes

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post #7 of 18 (permalink) Old 04-20-2017, 11:08 AM
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Restaurants usually oven bake their meatballs on cookie sheets. Saves time and hassle.

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post #8 of 18 (permalink) Old 04-20-2017, 11:49 AM
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Quote:
Originally Posted by Argent11 View Post
I'm going to try something different for when the wife gets home. Meatballs, I hope I don't screw it up.

Here's a bit about meatball theory that you might be able to use. First law of meatballs is that there's more than one way to control texture. Here are some options:
1) No filler. No seasonings. Just make little meat balls, and you get the texture of hamburger meat.
2) Use moistened Stove Top chicken flavored stuffing: Rubbery meatballs. (try to get the low sodium stove top)
3) Use cooked rice: Good texture
4) Use white bread crumbs wetted with whole milk. Classic Italian grandma meatball texture
5) Skip the meatballs and make meatloaf, then slice the meatloaf and use it instead of meatballs. Works good too.


(I do prefer angel hair, but as stated above, it does cook quick. 5 minutes of boiling tops.)


Another option you may want to look into is sauce Bolognese, I don't have a good recipe handy from the internet, but look for one that minces the vegetables fine, uses the imported Italian plum tomatoes (big difference), and uses heavy cream. It's a meat sauce, not a meatball sauce. Dang gooooood. I use the recipe from James Peterson's book on sauces.
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post #9 of 18 (permalink) Old 04-20-2017, 11:50 AM
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Another thing about meatballs and ground meats in general: If you're cooking for somebody else and you know what their favorite seasonings are, use those instead of what's in a recipe.
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post #10 of 18 (permalink) Old 04-20-2017, 11:52 AM
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I should also have mentioned that when I'm referring to fillers, I'm also implying the use of egg as a binder. About one egg per pound of meat. For filler, use about 1/4 filler by volume compared to the meat. I.e., if you have 4 cups of meat, add one cup of filler.
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