- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Spinoff from meatball thread the other day
Posted on 8/21/19 at 3:27 pm
Posted on 8/21/19 at 3:27 pm
When mixing your ground beef, ground pork, Italian sausage, spices and whatever else do you just hand mix or do you put it back thru a meat grinder?
I always just hand mix, but I'm thinking of running it back thru the grinder next time. What say the board?
I always just hand mix, but I'm thinking of running it back thru the grinder next time. What say the board?
2
Posted on 8/21/19 at 3:30 pm to Geaux-2-L-O-Miss
I hand mix it. I use disposable gloves so it doesn't get under my fingernails and for easy cleanup. The meats don't stick to those as much either. I use those gloves a lot when handling meats.
Posted on 8/21/19 at 4:32 pm to Geaux-2-L-O-Miss
I just hand mix and form the meatballs with bare hands. When I do make meatballs, I usually make between 50-60 of them and cook that down in about 3+ gallons of red gravy.
Also added to the pot are small meatballs made from my homemade Italian sausage which are smaller than the ones I make with beef.
Also added to the pot are small meatballs made from my homemade Italian sausage which are smaller than the ones I make with beef.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News