Meatballs. Need the FDB's help.

I don't see it, Otis. I tried to search through that sticky thread and all the threads that were linked in the sticky thread, but I saw only one post from Gris that had anything to do with meatballs.

I'm a little stupid, though, so it's possible it's there and I completely missed it.

For my meatballs I'll finely dice onion, bell pepper, celery, garlic, green onions, parsley and add that to the meat.

I'll also do eggs, Italian bread crumbs, parmesan cheese, Worcestershire sauce and the following dried seasonings: Sweet Basil, Oregano and Thyme.

All this is done to taste as I don't measure anything.

Mix it well and form your meatballs, place them in a baking pan and brown them off just long enough to set the shape in a 400 degree oven. The outside will be slightly brown when I pull them out to put in my gravy. Then I let them cook for a few hours in the gravy.

This freezes very well to be used at a later date.

Schwegmann's Real Italian Meatballs And Spaghetti

Directly from the brown Schwegmann's bags:

SAUCE
1 stick butter
1 cup chopped green onions
2 jumbo onions, chopped
1 cup celery, chopped
2 cups bell pepper, chopped
½ cup parsley, chopped
5 toes garlic, chopped fine
2 Tbs Italian dry seasoning
5 fresh bay leaves
28 oz whole peeled Italian tomatoes
18 oz tomato paste
24 oz tomato sauce
1 tsp sugar
Salt and pepper to taste

MEATBALLS
2 lbs fresh ground beef (coarsely ground if desired)
1 cup chopped green onions
1 jumbo onion, chopped
2 cups chopped celery
½ cup chopped parsley
1 cup bell pepper, chopped
5 cloves garlic, chopped
6 whole eggs
1 cup Italian bread crumbs
Salt and pepper to taste

1. Saute vegetables and seasoning in butter for about 15 minutes in a large iron pot, then add whole tomatoes. Cook slowly for 1 hour then add tomato paste and sauce and salt and pepper to taste. Let simmer 2 hours. Add sugar, let simmer another 2 ½ hours.

2. Meanwhile, prepare meatballs by mixing all ingredients together. Roll into 1 ½- to 2-inch balls. Saute in 1 cup of olive oil until nicely brown. Set aside.

3. Add meatballs and continue simmering another 30 to 45 minutes. Serve over spaghetti (cooked al dente) and top with freshly grated Romano. For a complete meal, you only need to add a green salad, some crisp French bread, and your choice of a good red wine.

This is simply the best meatball recipe I have ever used. It is light years better than it seems on paper. It produces a flavorful, light meatball that adapts to any recipe pretty well. Really like it with The marinara from Scarpetta.

Remember meat was a luxury so a meatball (or any of its variants) was designed to stretch meat. A meat heavy meatball is all out of wack. Think of it as the opposite of a really good crab cake (which should be mostly crab with bare minimum of binder)

LINK

what he said panade

My recipe - sorry for no measurements - I tend to use my eye

Package of Breauxmart meatloaf mix - ground beef, ground pork, and ground veal - tends to be about 1.15 lbs to 1.8 lbs/package
Italian seasoning
chopped parsley
granulated garlic
Italian style bread crumbs
1 egg
some milk

Mix thoroughly by hand and then roll out the meatballs
Bake at 300-350 degrees for 15-20 minutes.

I've never frozen them but I imagine they would freeze well after cooking and then could be thawed and put in sauce.

Every time I make The Schwegmann’s recipe, my wife is happy for days.
This recipe freezes well.
True NO Creole/Italian