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Offlineuatora
Stranger

Registered: 10/14/08
Posts: 17
Loc: Upstate NY
Last seen: 9 months, 27 days
MEAT BALL
    #13786527 - 01/14/11 02:35 PM (13 years, 2 months ago)

makes approximately 80 fist sized meatballs

7 pounds ground beef
7 pounds ground pork
7 pounds ground veal
2-3 quarts beef broth
1 cup black pepper
1.5 cups kosher salt
2 cups granulated garlic (not garlic salt)
2 cups dry parsley
2 cups dry oregano
2 cups dry basil
1/2 cup crushed red pepper
1 or 2 cups freshly chopped garlic (optional)
25-30 egs, beaten
1 pound pecorino romano cheese
1 pound italian style breadcrumbs

mix all meat, beef broth, spices, herbs and chopped garlic until well mixed. add your beaten eggs, mix more until well mixed. add your romano cheese. mix. your meatball mixture should start to harden up. add your breadcrumbs, mix again. your meatballs should have a firm yet squishy texture, and should stay in form when rolled, not slump down. if they slump, add more breadcrumbs and/or romano cheese. you are now ready to roll. you can roll them whatever shape you want, i like to use a 20disher icecream scoop and make a good sized meatball that has varying levels of doneness throughout. you can cook them however you want, be it pan-sear or oven. i've always done the oven. i've always wanted to pan sear them but i don't have a cast iron pan at home. for the oven i would go 30 minutes at 375. warning, these balls are tasty.

also, i apoligize for the mass quantities this recipe makes. i got it from a restaurant i worked at. all the measurements are approximate but extremely close, you may want to alter it to taste. it is pretty easy to downsize this to 5 pounds of meat, you can also use just ground beef if you want, they're still great. the main rule of thumb is 1 egg per pound of meat, this has slightly less eggs because of the moisture the beef broth gives.

i hope someone enjoys these balls :smile:

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Invisiblelemmy
Stranger
Registered: 12/11/10
Posts: 52
Re: MEAT BALL [Re: uatora]
    #13787973 - 01/14/11 07:22 PM (13 years, 2 months ago)

Sounds like something I would like. 

I usually just wing it when I make mine.  Always turn out great, but next time I will use this.  I liked when I read 1/2 cup of pepper.

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Invisiblesoochi
Chef
 User Gallery

Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
Re: MEAT BALL [Re: uatora]
    #13788059 - 01/14/11 07:37 PM (13 years, 2 months ago)

instead of dry bread crumbs you should use fresh bread soaked in water or milk, squeezed dry then mashed between your fingers. Gives a much better moist texture to meatballs then dry crumbs.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

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