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GM's thread about nothing (27 Viewers)

Frostillicus said:
cosjobs said:
A variety of meat is good. Pork, veal, beef are pretty standard, but it's a good way to sneak in some more healthy mats that your family might not otherwise like, like venison, elk or bison. Add an egg or two per pound of meat, garlic powder,onion powder, salt and pepper. Most of the seasoning will be in the sauce so i don't go to crazy in the balls.

Most will also add 1/2 cup of bread crumbs per lb. of meat, but i don't eat floor so I'll put in some cooked rice or oatmeal or crumbled rice crackers. I'll also add about a 1/4 cup parm cheese per pound.

Mix it all up in a big bowl n roll into balls and bake in a 425 degree oven.
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There's not a lot of meat in this gym mat.
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Yes but they pair well with the floor.

 
cosjobs said:
A variety of meat is good. Pork, veal, beef are pretty standard, but it's a good way to sneak in some more healthy meats that your family might not otherwise like, like venison, elk or bison. Add an egg or two per pound of meat, garlic powder,onion powder, salt and pepper. Most of the seasoning will be in the sauce so i don't go to crazy in the balls.

Most will also add 1/2 cup of bread crumbs per lb. of meat, but i don't eat flour so I'll put in some cooked rice or oatmeal or crumbled rice crackers. I'll also add about a 1/4 cup parm cheese per pound.

Mix it all up in a big bowl n roll into balls and bake in a 425 degree oven.
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:yes: Mr. krista always uses a variety of meat in the balls.

:oldunsure:

 
cosjobs said:
A variety of meat is good. Pork, veal, beef are pretty standard, but it's a good way to sneak in some more healthy meats that your family might not otherwise like, like venison, elk or bison. Add an egg or two per pound of meat, garlic powder,onion powder, salt and pepper. Most of the seasoning will be in the sauce so i don't go to crazy in the balls.

Most will also add 1/2 cup of bread crumbs per lb. of meat, but i don't eat flour so I'll put in some cooked rice or oatmeal or crumbled rice crackers. I'll also add about a 1/4 cup parm cheese per pound.

Mix it all up in a big bowl n roll into balls and bake in a 425 degree oven.
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For the sauce, you can save a couple hours by using Ragu or something rather than scratch, but doctor the hell out of it. Cook a bunch of garlic n bell peppers and onions in a little oil. Cook them way down the add the sauce. If you want mushrooms throw them in the oil just before adding the sauce. Simmer an hour or do. Add red wine (chianti best) as needed to keep the right thickness. Once the meatballs are cooked n throw in a couple handfuls of fresh chopped basil, oregano, maybe a little thyme or chervil. Cook that 10 - 15 minutes. Then add your meatballs to the pot, turn up the heat to boiling, then shut it off and let it sit for an hour or so. Do not stir or be very careful or you'll break your balls.

before serving, drizzle with some high quality evoo.

 
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General Malaise said:
Really kind of surprised to learn somebody in this thread doesn't care for meatball subs. It's like I don't even recognize my own thread anymore.
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I'm anti-bland red sauce which means I find most meatball subs, meh. There's also a delicate balance in the amount of sauce, amount of bread, and size od the meatball which most places mess up. When done correctly, they are outstanding, but in general most places mess them up, so in general I find them to be a stayaway unless you know for sure it is good.

 
Limp Ditka said:
Homer J Simpson said:
Going to get a meatball sub for breakfast. Suck it, CQ. :thumbup:
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It's 2:00
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:lmao:

Speaking of veal, I was talking to a buddy recently who lives in the uber trendy hipster/hippie area of Sellwood and he was trying like hell to find veal. Searched high and low at all the upscale markets and struck out. I'm sure it's somewhere to be found, but it's not an easy get here in Portland. I've never cooked it and haven't had it in years, but have to admit, I'm intrigued.

 
General Malaise said:
Limp Ditka said:
Homer J Simpson said:
Going to get a meatball sub for breakfast. Suck it, CQ. :thumbup:
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It's 2:00
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:lmao:

Speaking of veal, I was talking to a buddy recently who lives in the uber trendy hipster/hippie area of Sellwood and he was trying like hell to find veal. Searched high and low at all the upscale markets and struck out. I'm sure it's somewhere to be found, but it's not an easy get here in Portland. I've never cooked it and haven't had it in years, but have to admit, I'm intrigued.
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They sell it in the supermarket in NYC. Don't know what's wrong with you West Coast heathens.

Serious answer is to try any German/Eastern European butcher. The euros almost decidedly prefer veal to beef.

 
Yes, I've looked over by the George Foreman grills AND by the Maybeline display! There's no ####### veal here! :throwspenniesandleaves:

 
Ignoramus said:
cosjobs said:
For the sauce, you can save a couple hours by using Ragu or something rather than scratch...
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Sorry, but you lost me here, GB. It takes minutes, not hours, to make a good sauce.
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meh, this is Gm we're talking about and with the mods I suggested you could use ketsup and it would be good.

And my mods take at least half an hour

Ideally I'd long simmer pork neck bones and veal bones in the gravy, but again, this is GM I was advising

 
Sammy3469 said:
General Malaise said:
Limp Ditka said:
Homer J Simpson said:
Going to get a meatball sub for breakfast. Suck it, CQ. :thumbup:
Click to expand...
It's 2:00
Click to expand...
:lmao:

Speaking of veal, I was talking to a buddy recently who lives in the uber trendy hipster/hippie area of Sellwood and he was trying like hell to find veal. Searched high and low at all the upscale markets and struck out. I'm sure it's somewhere to be found, but it's not an easy get here in Portland. I've never cooked it and haven't had it in years, but have to admit, I'm intrigued.
Click to expand...
They sell it in the supermarket in NYC. Don't know what's wrong with you West Coast heathens.

Serious answer is to try any German/Eastern European butcher. The euros almost decidedly prefer veal to beef.
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It's because they don't have room for full grown cows. We have lots of german visitors to my company and they'll eat a steak every night if they can

 
What are you using for rolls and cheese? These are critical decisions.

You want a nice roll. A crusty roll from a bakery, a mini baguetts or at the very least something from teh Safeway baker. Don't buy a mass produced, soft roll.

Second, I prefer provolone. I drape the slices over the top of the meatballs and the bread so as to completely seal the meatballs and sauce inside. Stick them under the broiler the bubble and brown the cheese. If the cheese is not over the bread (ie tucked into it), you'll burn the top of the bread under the broiler.

 
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General Malaise said:
My sons are pretty excited for meatball subs. Hard to believe we've never made them before. Hoping it becomes a regular in the meal rotation.
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Quadruple your recipe and freeze the leftovers balls. Leave them unsauced, put them on a plate in the freezer. When frozen taken them off the plate and into a plastic ziploc. That way you can take out as few or as many as you want in the future.

 
General Malaise said:
Limp Ditka said:
Homer J Simpson said:
Going to get a meatball sub for breakfast. Suck it, CQ. :thumbup:
Click to expand...
It's 2:00
Click to expand...
:lmao:

Speaking of veal, I was talking to a buddy recently who lives in the uber trendy hipster/hippie area of Sellwood and he was trying like hell to find veal. Searched high and low at all the upscale markets and struck out. I'm sure it's somewhere to be found, but it's not an easy get here in Portland. I've never cooked it and haven't had it in years, but have to admit, I'm intrigued.
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Don't worry about the veal. Its not really that flavorful. Its a nice addition, but ground pork will have more flavor impact. But keep the pork 40% or less so it doesn't dominate

 
Mr. krista has arrived home, but has the meatball issue already been fully addressed? I sent him immediately to type his response, but maybe everything has been covered.

Agree wholeheartedly with Drifter on the provolone, by the way, and I'm not much a fan of provolone generally.

BTW, veal is everywhere out here, and I'm sure we have more than our fair share of dirty hippie liberals, too.

 
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Limp Ditka said:
Stunned that nannymom is allowing this meat consuming frenzy to take place
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She's very very chill about it. She eats all kinds of fish and eggs, just does not consume poultry, beef, pork or other. But, she prepares chicken dishes for us all the time, packs the boys' lunch with sandwiches made with ham or turkey and never complains. It's just a personal choice she made long ago and isn't the least bit obnoxious about it. That's not always the case here in Oregon....

 
cosjobs said:
Ignoramus said:
cosjobs said:
For the sauce, you can save a couple hours by using Ragu or something rather than scratch...
Click to expand...
Sorry, but you lost me here, GB. It takes minutes, not hours, to make a good sauce.
Click to expand...
meh, this is Gm we're talking about and with the mods I suggested you could use ketsup and it would be good.

And my mods take at least half an hour

Ideally I'd long simmer pork neck bones and veal bones in the gravy, but again, this is GM I was advising
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You'll be surprised and I hope proud to learn that I've become a pretty decent kitchen chef since my wife and I started hanging out. I spend a lot of time reading recipes, experimenting and absolutely love the slow cook process. I'm getting there. I won't be asked to open up a food cart anytime soon, but I'd prefer low and slow for a sauce than anything out of a jar.

 
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