nikked
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nikked said:Posted this kind of late last night, so thought I'd bump for the morning crew...found a really cool "spaghetti & meatball cake" that we're gonna make for dessert...still looking for a great meatball recipe!
Thanks!
yankfan24 said:MY meatballs are my favorite. Problem is...I don't use a recipe, so when people ask me about it, I have NO idea. I use 80/20 ground beef (has to have some fat), very LITTLE bread crumbs, couple of eggs (depending on amount of gb), finely chopped onions, fresh pressed garlic, garlic powder, onion powder, italian seasoning, salt and pepper. I throw in some ketchup, steak sauce, worchestshire and bbq sauce. Mix well, but don't mutilate the already ground beef!! Oh...some grated parmesan cheese. That's it, but don't really ask me the amounts because I wing it every time.
Yes, you can definitely use ground turkey as a substitute for ground beef in meatballs. The texture and flavor may be slightly different, but it is a healthier option and still delicious.
Panko bread crumbs are the most commonly used for meatballs as they provide a light and crispy texture. However, you can also use regular bread crumbs or even crushed crackers as a substitute.
Yes, you can make meatballs in advance and freeze them. Just make sure to fully cook them before freezing and allow them to cool completely before storing in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
To prevent meatballs from falling apart, make sure you are using the correct ratio of meat to binding ingredients such as bread crumbs and eggs. Also, avoid overmixing the meat mixture and gently roll the meatballs into shape using wet hands.
Yes, you can definitely experiment with different seasonings in your meatball recipe. Some popular options include adding Italian seasoning, garlic powder, or even a pinch of red pepper flakes for some heat. Just make sure to taste and adjust the seasoning before fully cooking the meatballs.