/ck/ - Food & Cooking

>>15353804
>30 minutes

>>15353804
You need bread crumbs.

>>15353804
>what things can I change to improve my balls?
wash them
shave them

>>15353804
thats not meatballs you retard, thats just a burger

MEATBALLS HAVE A PANADE

>>15353804
add an old piece of bread and a shot of milk to the meat mixture. Done.

>>15353804
The best part about making meatballs is

>>15353804
make a slurry of small pieces of white bread, milk and parmesan cheese. you need a lot of it because the reason good meatballs are so tender is cause that mix absorbs moisture from the tomato sauce while it's simmering in it. you also don't need an egg. pan fry them just until there is a crust on all sides and then finish in tomato sauce for at least 30-45 minutes

>>15353804
also at 190 degrees celcius for 30 minutes, why even pan fry it to begin with? Put them inthe oven for half that temperature.

duck eggs
duck meat
duck milk
duck bread
duck cheese

>>15353849
duck soup

>>15353804
I do them only in the pan and I add breadcrumbs or oats with liquid added.
Usually mix 1 part crumbs/oats with 1.5 parts wine or stock and give it time to absorb.
Probably around 15% of the final meatball mix consists of this rusk but I have known people to go as far as 25%.
I do them in the pan at just high enough heat to get a sizzle and with plenty of fat.

>>15353804
Take the frikadelle pill.
Ground pork or pork/beef mix, toast soaked in water or milk, egg, onions, garlic if you like, lots of salt and pepper, mustard, maybe marjoram and chopped parsely.
Just fry in lots of clarified butter and/or oil.

>>15353829
>old piece of bread

Swedish meatballs is the only correct way

>>15353863
in germany, frikadellen are usually made from left overs like stale bread, some ground meat, etc.

>>15353862
this. no better way to make meatballs. itallians can suck it. Get yourself some nice bread and some mustard too.

>>15353892
why wouldnt you use fresh bread though? whats the difference? is it just because its a poorfag meal?

>>15353804
Fine oats instead of breadcrumb can be good. Try it out.

>>15353908
stale bread soaks up the milk better. And i guess because its a cheap meal.

>>15353908
Stale bread is drier than fresh, and that works to your advantage because the lost moisture will be replaced by the meat juices; the milk also has enzymes that help tenderizing the meat. If you’re out of stale bread, you can put some in the oven or even microwave, which is excellent for drying bread lol.

Also, yes, you can extend the meat a lot further by using bread, so many people during harsh times did that, but the use of bread has some other reasons.

There is even a bread polpette (meatball) in Italy, which is made only with bread, cheese and seasonings. It is then deep fried and served as an antipasto. It was more common in the past, though, but it’s very good.

>>15353804
I use sausage meat and pork minced blended together with finely chopped onions.
Italian herbs and spices.
Sometimes I add a teaspoon or two of chilli jam.

>>15353912
>>15353948
Interesting, thanks guys

>>15353804
1. minced meat with a higher fat content
2. Little bit of grated onion
3. Little bit of grated potato

>>15353908
I always use fresh bread in meatballs, the more moisture the better

i take pic related out of its package and leave it in open air for 2 days then crumble it into the meatball mixture. its amazing.

>>15353804
At first I thought it was shit on a plate

The true redpill is vegan meatballs

>>15354599
>>>/out/

>>15353843
My mom started doing this, would pulse stale french bread in the blender till crumbs and soak in milk and cheese. The meatballs come out really mild and tender, it was impressive

>>15353862
>toast soaked in water

>>15354886
You're just outing yourself as a cooklet, dumdum.
It's called a rusk and there's nothing wrong with it.

>>15353804
https://youtu.be/BsI7ws6i42k

I make meatballs pretty similarly to the recipe from this video (starts around 11:10)...i've used many different recipes, and this one is by far the best tasting. I think frying them and their relatively small size is what makes them so good, because I've always used a similar combination of ingredients, but it never tasted as good as it does like this.

>>15353804
If your balls are falling apart, you need to beat your meat well

>>15355658
makes sense

>>15354886
>actually being this stupid

>>15356965
sounds funny

1. sausage meat / pork mince, and beef mince in equal quantities

2. breadcrumbs and lots of seasoning mainly Basil and other herbs

3. good amount of grated parmesan

4. splash of olive oil and an egg

5. mix

6. roll into balls, I like squishing them into a disc and then slowly rolling them out in my hands into a ball, hard to explain but works well. Then dust with flour. Once all are rolled put them in the fridge to firm up while you make the sauce.

Then you sear balls on a high heat in black-garlic oil, drop it to finish cooking in the tomato sauce for 15min and you're done.

>>15357612
is there any other way to finish off the meatballs if you don't have tomato sauce or aren't going for that kind of finish? just finish it off in the oven by baking it?

I usually use some panko breadcrumbs and oil and it makes them moist. Or grated onion and white bread(no crust)/breadcrumbs as the moisture from the onion soaks the bread and then it puffs up when cooking making them moist as well.

>>15354597
interesting. i will try this.

>>15354597
Fuck that. I'd rather just make my meatball my way and then put them on this Honey Bun with a bit of mayo.

>>15357612
Kosher bro here. What could I replace the pork mince with? And parmesan as well?

>>15357965
You could do lamb, chicken, turkey or just all beef. Skip the parmesan. Honestly the pork is important because it is fatty and mild, ground poultry usually doesn't have enough fat but can still work fine.

>>15357988
I'll go with lamb then. I think that's how a lot of Middle-Eastern countries make their shishkebabs, 50% beef 50% lamb. Cheers for the tip.

>>15353804
Bread crumbs, dried white bread soaked in milk. If it's italian finely grate some pecorino.

>>15357965
Stupid jew

>>15353948
THIS

GUY

FUCKING

COOKS

>>15357965
Lamb, chicken, veal, anything you want so long as it has some fat. Try not to use ground chicken breast, for example; go for thighs, if possible.

As for the parmesan, you can use any hard cheese that is suitable for granting. Since you are kosher, you can use some hard sheep cheese, in case you don’t use lamb.

>>15353804
The minge
2/4th beef
1/4th veal
1/4th pork

>>15353804
Half pork , half beef
chop up some bacon
2 eggs
1 soaked bread, squeezed.
1 onion chop
3 garlic cloves chop
1 ts savoury
1ts oregano
1 ts paprika
salt pepper
yum yum

Lazy and good:

Mix in one bowl, egg, salt, pepper, bread crumbs, water and a bag of instant onion soup. Yes, sounds weird, but try it. Let the bread crumbs soak in the water. Mix with the meat. Form into balls with wet hands.

>>15359254
>instant onion soup
Normally I find instant soup to be way too salty, but I suppose if you spread it out over enough meat that's OK.

add peanut butter

>>15359254
>>15359491
That kinda sounds like what you'd do with meatloaf. Finely chop onion, let the breadcrumbs soak in the onion Juice. Then Mix.

mimced beef, herbs, breadcrumbs soaked in milk, parmesan, egg, pancetta(use bacon if you can't get it), onion, pepper(pancetta and parmesan are salty enough). mix and fry all that. if you want to bake it I see no reason why it would not work

>>15360087
mince the onion as finely as you can. Garlic works well too, so feel free to add that as well, I prefer using it in whatever sauce I add to that though

>>15353816
The first burgers were smashed meatballs

>>15354886
whats funny about that?

>>15353862
I can never get them done right. The pan is always a huge fucking mess, they don't get this rice brown colour but rather turn very dark all over. I'm too stupid to make them, idk.

All your balls are belong to us

>>15353810
Even better, you need a panade, which is breadcrumbs plus milk or cream.

>>15353804

falafels are objectively better anyway

>>15361469
Never had a good one, but none of them were freshly made probably.

Sorry, OP, but I am going to shit up your thread with my meatballs.
I had some carrots needed used up so these are kinda veggie heavy.

>>15362898
It was a kilo of ground pork and veal on manager's special. I.e. almost expired.
I always get that when I see it and make meatballs. Freeze them in fourpiece portions for easy snaking or packed lunch making.
Salt, pepper, a little sugar, paprika, garlic, ginger, bit of cinnamon, bit of cardamom.
And obviously grated carrot, diced onion, two eggs, and some breadcrumsies.

>>15362908

>>15362912
I admit that I used the electric handmixer for this. Mostly because I had chosen too small a bowl and it was getting everywhere otherwise.
After mixing I like to let it rest for an hour at least to let the breadcrumbs absorb some moisture and fat. I will spare you that wait.
Also, I wanted to add a lot of chopped parley as I normally do to almost anything chopped, but I was out and couldn't be bothered going out to buy some.

>>15362918
Testfrying a small nugget. It was good. If it weren't I would still have a chance to season the mix more before committing.

>>15362921
I should probably just have used the big pan. This one was already out of the cabinet, and I have plenty of time anyway.

>>15362928
I prefer doing them in the pan rather than the oven. Fairly low heat but still enough to get a consistent sizzle.
And don't skimp on the grease.

>>15353908
old bread is stale and absorbs moisture better.

>>15353804
OP, are you by any chance black?

>>15353804
https://youtu.be/eziEpANHbgo

As others have said, bread and milk, also don't bake them, use more oil if needed but they turn out way better in a skillet.

>>15353804
I like to toss them back and forth from hand to hand making loud smacking sounds in order to develop the glutens

>>15362936
Nice burgers

quick and easy meatball recipe coming through
step 1 buy these. i get two packs to feed a family of 3
step 2 chop up a bunch of garlic
step 3 cook meatballs in stainless steal so you can get a lil fond
step 4 remove meatballs and deglaze with white wine
step 5 add garlic and reduce a bit then add butter
step 6 add more butter because you didnt add enough in step 5
step 7 should prolly be step 4. Your water should be boiling and pasta added
step 8 drain pasta and mix everything together

>>15363310
That's fair. I make them bigger than what you'd want for Italian dishes because I'm used to having them with potatoes and gravy.
You can make them any size you want, I'd say.

>>15363350
I'm not knocking them down, they look delicious, anon.

>>15353967
This honestly. I do a beef/pork mince with spicy Italian sausage mixed in. Ratio is like 80/20 mince to sausage. Just enough to add flavor but not enough to be obvious that there's sausage. Also, grated Romano, cayenne, garlic and onion powder, dash of pepper, etc.

>>15363350
Looks good.