Cookaholics Bulletin Board

It's all about the balls...

It seems The Meatball Shop on the Lower East Side has sparked a comfort food trend that has captured the imagination...particularly of some food writers. I've read two articles in the past 24 hours about how meatballs are the perfect Super Bowl food. Really? Meatballs? What ever happened to wings? Or, nachos? Or, (bean) chili?

Meatballs have always been one of those foods I've not paid much attention to, as whenever I had them, they seemed singularly uninspired. Then I made them sous vide. (Because like pizza, Andy would eat them every day if he could, so I figured I should try it.) Delicate and divine they were...kind of like very fluffy mini veal and pork meatloafs. (Fuzzy, avert your eyes.)

So, okay, I'll bite. Maybe meatballs would be a good idea for the Superbowl. Anyone have favorites?

Amy

Sorry, you introduced your own derail. How did you wings SV? Especially the finish? I'm kinda addicted to wings....

Meatballs now, never had a good one. I'm not saying meatballs aren't good, I've just never been served them by someone who can cook.

Boy, you read wings, and just never left that word. I made meatballs SV.

Amy

I am fond of meatballs (and meatloaf), especially Swedish meatballs. Cardamom is awesome! Since you seem to have the biggest issue taken care of (texture), now you just need to work on flavor.

LOL, yup, right you are. I read wings, I get excited. Sheesh. Well, meatballs then, I'd be curious as to that recipe too, since it's clear no one is gonna serve me a good meatball in my near future.

Mind you, I do like the subway meatball sub. But that is a different pleasure.

I make the meatballs from the Soprano's Cookbook. They are EXCELLENT. Except I use a beef/pork/veal combo (Fuzzy don't look either) and the last few times have baked on a liberally oiled cookie sheet rather than fried.
http://www.thegailspot.com/?q=node/183

For mass gatherings here, people buy the italian meatballs at the grocery store, toss them in a crockpot with Diana Sauce (popular brand here) and call it a day. They are actually quite tasty done that way.

I made a BIG batch of sauce and meatballs last weekend, using 80% ground beef and veal and I'm happy to say they were one of the best batches I have ever made! I don't have a recipe, I just make a mixture that's based partly on my moms method and newer info. For example, I used ww bread soaked in buttermilk in place of bread crumbs. And I bake my meatballs in a 425 oven for about 12 minutes instead of browning in oil. But the big difference this time was the fat % in the beef. For health reasons I've been using 93% ground beef but the 80% was an obvious winner. And since I bake them instead of browning in oil I felt they were still on the healthier side. I don't know if the veal added that much.

You guys are making me hungry for Meatballs.

We do the CC Swedish meatballs here. Personally, I adore meatballs. I also love Italian wedding soup, and meatballs with marinara.

Darcie, I will definitely add some cardamom next time I make Swedish meatballs. I knew CC left something out.

Paul,

I didn't use a recipe per se, I just made them with a blend of beef (like Jean said, the fattier the better), veal and pork; seasoned them with garlic, parsley, oregano, S&P and probably something else...I don't remember; added a little yogurt, eggs to bind. I vac sealed them lightly--but with enough "oomph" so the bag wouldn't float--and SVed them (they were small) for about 35 minutes at 135 degrees. I then did a quick saute in a very hot pan to brown them.

In looking at The Meatball Cookbook on Amazon, one of the recipes they feature in photos is 'Mini Buffalo Chicken Balls.' I googled it and found a Rachael Ray (ugh) video of the authors demonstrating them on her show. I think I may actually try these on 'the BIG day.'

Amy

P.S. Cardamom is a brilliant addition to Swedish meatballs. Although, those are the one kind of meatballs Andy actually doesn't care for...