Who has a meatball recipe they absolutely love?

[Rich G]

@Seth Boardman , THIS ONE is my favorite.....so far.

 

[Darryl - swazies]

So many recipes with ingredient lists longer than my grocery list......
Maybe I am the odd one here, but I keep it really simple when I make them and as far as I know they turn out great.
We use them on subs, pasta and sauce and sometime with an Asian kick with rice and sauce too.

 

[Rich G]

So many recipes with ingredient lists longer than my grocery list......
Maybe I am the odd one here, but I keep it really simple when I make them and as far as I know they turn out great.
We use them on subs, pasta and sauce and sometime with an Asian kick with rice and sauce too.

Darryl, I'm all for simple......don't keep your ingredients a secret!

R

 

[Brett-EDH]

@Seth Boardman , THIS ONE is my favorite.....so far.

svenska kottbullar really need to be made in a frying or saute pan. one needs to deglaze the pan after cooking the meatballs to make that amazing cream sauce to top the meatballs and potatoes with. baking them in the oven just doesn't do it, IMO. the pan juices are the mother for this sauce.

 

[timothy]

Best I've found is the Drop Meatballs recipe from Cooks Country. You don't fry or oven the meatballs. Just drop them in the sauce raw then everything goes in the oven. Best meatballs I have ever cooked. They are our goto meatballs now..

https://www.cookscountry.com/videos/4174-drop-meatballs

That's just like my Grandma did.
I still do that occasionally. Good tip on starting the EVO and garlic cold.

 

[Bob Bailey]

Made SF sourdough today!! I have genuine SF sourdough starter. My most favorite bread. Makes wonderful English muffins!
View attachment 34244
View attachment 34245

I Bake a lot of sourdough too, using my own starter. It's taken a couple of years to develop, but it's getting awful close to SF. (Here's a pic of a loaf) I also do biscuits, pancakes, cornbread and pizza crust out of starter discard.

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https://flic.kr/p/2mkx4FY

]

Back in my teenage years, we'd run past the cooling racks of one of the bakeries just off of Geary St. (can't remember the name) and snatch a couple of loaves. Nothing like a still warm loaf with a cube of butter smeared on it.

 

[Mark Foreman]

Lightly toasted, make an awesome burger bun too.

 

[Michael Richards]

I just used venison because I like to hunt and that's all we eat for red meat besides steaks. I can't remember the last time i have bought store ground beef.

Seth,
I am not a hunter, but family members and a lot of coworkers are and I have been very lucky to get deer meat ever so often. You probably know this, but with venison being so lean, any time I do burgers or meatballs, I make sure to go two parts venison to one part high quality local pork. That bring the fat content up more where I like it.