[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 52 KB, 667x1000, mozzarella-stuffed-meatballs-1-667x1000.jpg [View same] [iqdb] [saucenao] [google]
14550836 No.14550836 [Reply] [Original]

secret to the BEST spaghetti and meatballs?
this is a tough dish for me to make at home but I have ingredients to make it

>> No.14551030

>>14550836
Milk-soaked breadcrumbs belong in the meatballs. Egg does not. There, that's the secret. One makes them soft and springy, the other makes them rubbery. Grated hard cheese isn't necessary, but it sure helps with flavor and cohesion, especially if you track down Pecorino.

>> No.14551047

>>14551030
can I use sour raw cream instead?

>> No.14551147

>>14551047
So long as you throw some breadcrumbs in it, it should work. I don't like sour meat, but if you do, go ahead.

>> No.14551151

>>14550836
I've never heard of or had cheese stuffed meatballs. I'm apparently doing life all wrong.

>> No.14551176

>>14550836
>Pecorino
oh man that is one of my favourite cheeses

>> No.14551177

I would seriously think about doing multiple meats, not just ground beef. That's the important thing. Cooking it is a lot easier than making it

>> No.14551183

>>14551147
did a half cup of bread crumbs soaked in raw sour milk
plus a lb of beef, Italian seasoning and salt and a bit of olive oil
I'm going to slow cook them in the sauce

>> No.14551189

Slow-cook your sauce for an hour and bake your meatballs for fifteen minutes.

>> No.14551190

Half beef, half pork, breadcrumbs in milk, no egg.

Pork will add an extra bit of fat, flavour and will help keep the meatballs moist.

>> No.14551218
File: 9 KB, 259x194, paulie.jpg [View same] [iqdb] [saucenao] [google]
14551218

don't put too many onions in the sauce

>> No.14551245

>>14550836
>secret to the BEST spaghetti and meatballs?
Italians do not eat meatballs with spaghetti. Step up your pasta knowledge.

>> No.14551262

>>14551245
They do though, at least in the south.
https://www.youtube.com/watch?v=oWsk7IQnvg4

>> No.14551268

>>14551245

Literally who gives a single fuck what Italians do you retarded fucking nigger

>> No.14551277

>>14551245
Had an Italian cook it for me once. Kill yourself, pretend purist.

>> No.14551290

>>14550836
So the traditional mix is beef, pork, and veal. That's classic red sauce guido. But veal is expensive and half the time you can't fuckin' find ground veal at my grocery store. So what's the veal bringing to the table? Collagen. Veal makes your meataballs soft and moist and delicious. So, cheat. Add unflavored gelatin to your panade.
>>14551030 has it right, no eggs in meatballs. I normally do 2:1 beef:pork, panade, gelatin, oregano, pecorino or parmesan if that's what's in the fridge, ball 'em up, then fry in a good slug of olive oil until brown on all sides, then remove to a paper towel lined plate and build my red sauce in the meaty olive oil. Then balls back in and simmer.

>> No.14551523

>>14550836
Bolognese is better than S&M

>> No.14551551
File: 90 KB, 213x301, pighoole.png [View same] [iqdb] [saucenao] [google]
14551551

Today I will remind them
https://files.catbox.moe/6qax4w.webm

>> No.14551604
File: 136 KB, 960x960, 1597164521309.jpg [View same] [iqdb] [saucenao] [google]
14551604

this honestly might sound like i'm fucking with you but if you use high quality meat and grind it up yourself you can make medium rare meatballs. shit is so cash

>> No.14551612

>>14551523
Yeah, and it takes three times as long to make.

>> No.14551675

>>14551030
Last time I meatballs I was out of eggs and substituted bread crumbs instead. They turned out great so I'm on board with this.
How long do you soak them in milk?

>> No.14551686

>>14551245
Spaghetti and meatballs isn't Italian.

>> No.14551764
File: 192 KB, 2000x1130, front_en.3.full.jpg [View same] [iqdb] [saucenao] [google]
14551764

>>14551030
>track down Pecorino
You mean like at the supermarket?

>> No.14551773

>>14551686
Neither is your Mum's smelly pussy but she enjoyed my meatballs inside her just fine

>> No.14551776

>>14551151
>>>14550836 (OP)
>I've never heard of or had cheese stuffed meatballs. I'm apparently doing life all wrong.
They leak.

>> No.14551794

>>14551290
When you say panade, are you referring to the breadcrumbs soaked in milk?

>> No.14552711

>>14551245
We do though lmao, look up spaghetti alla chitarra

>> No.14552757

>>14551794
pls respond

>> No.14552789

Also do marcia hazan's sauce: garden/canned tomatoes, onion, butter, and salt (and baking soda if you want to cut the acidity)

>> No.14552813

>>14551794
not him, but panade is a preparation of stale bread soaked in milk. Not breadcrumbs, I don't know where on earth did people came up with that. You soak bread in milk, not breadcrumbs. Also, yes, eggs belong in meatballs. 1 egg per 500 grams, though.

>> No.14552917

>>14552813
Like, I just soak one or two slices of bread and then squish em together with the ground meat?

>> No.14552928

>>14552917
Basically. You soak the bread on milk, leave for a minute or two, and then squeeze the excess milk out with your hands or a strainer. You're looking for a paste-like consistency, not bread soup (I've done that once)

>> No.14552962

>>14552928
Cool. Thanks, anon

>> No.14552992

>>14552928
Good info. Thanks meatball man.

>> No.14553318

>>14551776
cream cheese or ricotta do not expand and melt busting open say stuffed jalapenos. Hmm Make balls of non melting cheese and freeze and then stuff in meatball. Maybe use egg in meat to help with it not cracking. I will try this for science!

>> No.14553377

>>14553318
Halloumi is probably also good for that.

>> No.14554824

>>14550836
bump

>> No.14554830

>>14550836
for the best meatballs, do half ground beef, half ground sausage.