C@H's Meatballs
#11
  Re: (...)
Finally made these little goodies after hearing for months how much Roxanne likes them - I do hope I made the correct ones.... Issue 35, Oct. '02?????

They are wonderful - Now have nice pkgs. of them in the freezer....

[Image: MEATBALLS.jpg]

had first pkg. as Spaghetti and meatballs, the next will probably be with my old catering Dill sauce.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#12
  Re: C@H's Meatballs by cjs (Finally made these l...)
Oh my, Jean......those look JUST LIKE MINE!!!! Will put these on the list to make again when Peter returns. They are also the bestest grinders you could ever make.

??? Did you use all of the pepper flakes? I found that a tad too spicey the first time I made them. I always add a
bit of chopped basil too.

They are so moist and flavorful. No matter how many I make they never seem to make it to the freezer--- Peter has me pack some of them up to take to the guys at the shooting range---a select few get them and they disappear before I place them on little plates--- I've since learned to just put the bowl out---forget the table ware!!!
"Never eat more than you can lift" Miss Piggy
Reply
#13
  Re: Re: C@H's Meatballs by Roxanne 21 (Oh my, Jean......tho...)
oh, I forgot grinders....that will be another pkg.

Yes, I used about that amount - we do like very spicy, as long as we can still 'get' the flavor. We stay away from heat with dire warnings, who could taste the foods??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#14
  Re: Re: C@H's Meatballs by cjs (oh, I forgot grinder...)
I loved these and made them with my grandbaby one evening. However, I made a note to lighten up on the pepper next time because they were way too hot for Katie. She was so excited about making them and couldn't wait for them to come out of the oven, but as soon as they were cool enough to handle, I let her have one, and she ended up spitting it out into my hand.

Maryann
Maryann

"Drink your tea slowly and reverently..."
Reply
#15
  Re: Re: C@H's Meatballs by Mare749 (I loved these and ma...)
That's why I asked Jean about the pepper----cut way back and add later if you wish---IMHO.
"Never eat more than you can lift" Miss Piggy
Reply
#16
  Re: C@H's Meatballs by cjs (Finally made these l...)
These look soooo good! I thought they were from Issue 65, Meatballs for the Soul. But sounds like they are from a much earlier issue. They look amazing!
"Time you enjoy wasting is not wasted time."
Laura
Reply
#17
  Re: Re: C@H's Meatballs by luvnit (These look soooo goo...)
They are from an earlier issue and they are AMAZING!!! If you try them---unless you like a lot of pepper---cut back!!
"Never eat more than you can lift" Miss Piggy
Reply
#18
  Re: Re: C@H's Meatballs by Roxanne 21 (They are from an ear...)
HI

I wasn't a subscriber back i 02 - could you or would you
please type up recipe / with dill sauce these look great. thanks
marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.
Reply
#19
  Re: Re: C@H's Meatballs by Roxanne 21 (They are from an ear...)
They are our favorite meatball. Love the subs. So good and always good on pasta. With home made roasted tomato sauce - YUMM! There is a version in the Perfect Pasta (Have not made yet) where you roast the meatballs and the tomatoes for the sauce all together. As soon as my tomatoes are plentiful, I will be trying that version too.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Reply
#20
  Re: C@H's Meatballs by cjs (Finally made these l...)
Here is the recipe from October 2002, issue 35, and the tomato sauce recipe that was with it.
____________________________________________________________

Basic Meatballs

Stir together:
1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
2 T. dried oregano
1 T. garlic, minced
1 T. kosher salt
1 T. ground black pepper
2 t. dried basil--or a bunch of fresh!!!!
1 t. crushed red pepper flakes
Pinch nutmeg

Add; Shape:
2 lb. ground chuck

Cover bottom of pan with:
1 cup low sodium beef broth

DIRECTIONS:
1. Preheat oven to 450 degrees
2. Stir together all ingredients except ground meat in a large bowl.
3. Add the ground chuck and mix together thoroughly.
4. Shape the mixture into balls about 2"in diameter.
5. Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs so that they are not crowded together.
6. Cover the bottom of the pan with beef broth.
7. Bake for 25 minutes or until the meatballs are just cooked through. Reserve pan juices for sauce.


************************
Tomato sauce

Saute in 1/4 cup olive oil:
1 1/2 cups yellow onion, diced
Stir in:
2 t. garlic, minced
Add and simmer:
3 cans (14 1/2 oz each) whole plum tomatoes, crushed
1/2 cup reserved meatball pan drippings
1/2 cup minced fresh parsely
1 T. sugar
1 t. crushed red pepper flakes
Salt to taste


Subs:

1. Prepare 4 6" hoagie buns, hollowed. Brush with 2 T. olive oil
2. Fill with, bake:
Mozzarella cheese--until melted and browned
Fill with tomato sauce and meatballs
3. Top with:
Tomato sauce and grated parmesan
Vive Bene! Spesso L'Amore! Di Risata Molto!

Buon Appetito!

Linda
Reply


Forum Jump:


Users browsing this thread: 1 Guest(s)