Meatballalong

[Anonymous No.16600772]

Hi /ck/, welcome to a meatballalong. I will be making meatballs. Feel free to contribute your own.
We are starting with about 11lbs of mixed sirloin, short rib, pork butt, and lamb leg. I have already ground it, salted it, and added garlic powder and parsley. I like to run the parsley thru the meat grinder after the meat, it helps to clear it out and not so much of the meat goes down the drain. My friends know me as Mrs. Meatball due to my skill with making these so hopefully you can pick up some tips!

[Anonymous No.16600778]

>>16600772
First things first - fry up a micromeatball to see how well the meat is seasoned.

[Anonymous No.16600787]

>>16600778
Forgot pic.

[Anonymous No.16600800]

>>16600787
Bellisimo! It's near perfect but needed a bit more salt. Tastes wonderful

[Anonymous No.16600805]

>>16600772
Please tell me you deep fry your balls for perfect even crust before finishing in the sauce or you are far from earning the title of >Mrs. Meatball

[Anonymous No.16600822]

>>16600772
>11lbs of mixed sirloin, short rib, pork butt, and lamb leg
this is gonna be good

[Anonymous No.16600859]

>>16600805
We're getting there anon. That is one of the tips I hoped to impart. Here is a bunch of meatballs made up but still raw. You can tell I tried to start smaller but they got bigger as I got bored. I'll try them up next.

[Anonymous No.16600867]

1kg of ground pork or half pork, half beef, 2 stale bread rolls or a few slices of toast soaked in water or milk then pressed, 2-3 eggs, 2 onions, 2 cloves of garlic, 16g of salt, 2g black pepper, 1g white pepper, 2g mace, 3g marjoram, 2g ginger, 1g allspice. Fried in clarified butter.

[Anonymous No.16600869]

>>16600859
*Fry
Sorry for the blurry pics, not sure what's up.

[Anonymous No.16600898]

Coming along nicely. The sauce isn't made yet so I'll just set these aside as I fry them

[Anonymous No.16600921]

>>16600898
half is burned
other half is raw
my fucking god what are you doing

[Anonymous No.16600945]

>>16600921
They're going in a sauce, anon, that will cook them through. They just need a little crust. If you cook them all the way thru on the stove they will crumble in the sauce. Bet you're like 5'10

[Anonymous No.16600968]

>>16600921
>burned

[Anonymous No.16600973]

>>16600867
Beautiful!

[Anonymous No.16601139]

>only adds salt, garlic powder, and parsley

OP confirmed incel
Nice mix of meat, though

[Anonymous No.16601168]

Almost done here. I think I'm gonna need a bigger bowl...

[Anonymous No.16601196]

>>16600787
Why did I never think of this?

[Anonymous No.16601238]

>>16601168
Damn almost didn't fit in the dutch oven.
Here we go /ck/ they're almost done. Sauce is 3 cans of San Marzanos with some olive oil and salt. These are just gonna be heated thru, no need to cook too much

[Anonymous No.16601241]

>>16601139
and what would you add?

[Anonymous No.16601256]

>>16601238

[Anonymous No.16601365]

>>16601241
not that anon but I add grated onion, grated garlic, grated parm, pepper and salt, oregano and basil, a touch of chili flake, and dash of Worcestershire typically.
I like a flavorful meatball, though usually I make subs instead of on pasta

[Anonymous No.16601382]

>>16601365
that's great, but I want to know what the retard anon puts in his. im half expecting sliced hotdogs and american cheese

[Anonymous No.16601446]

>>16601238
It's lunchtime ladies!