Cookaholics Bulletin Board

We make meatballs almost every week. The plain old Italian way - ground beef, sometimes ground pork, s&p, fresh white breadcrumbs, egg, milk, parmesan cheese, grated onion, garlic, chopped parsley, maybe thyme or oregano. I never use veal, probably because the women that taught me the recipe were too poor to buy it. I make them on the small side and bake in the oven.

If we don't put them in the ragu, I serve them with barbecue sauce, Chinese orange sauce, Thai chili sauce, the dreaded Chili saue with grape jelly, or various purchased sauces (Stonewall, etc.).
fitzie

Meatballs are like the state fair, once a year is enough! When I do make them, I prefer sweet & sour. What's nice about them is that they freeze well and can be reheated in no time.

Have an emergency? Need meatballs? I found this tip on the CI website:

Quote:

Need quick meatballs for that impromptu spaghetti dinner? Rich Hoxsey of Brooklyn, N.Y., shared his meatball shortcut, which uses sausages.

1. Remove all of the sausage filling from its casing.
2. Roll small sections of the filling into balls and fry them in a skillet. Make sure to cook thoroughly.

GREAT idea- which I will use!

Wow...we were hungry so made the Buffalo Chicken Meatballs during the pre-game show. Gotta say, they were really good!

Amy