Spaghetti Question

[ShrekDawg]

We like this chicken meatball recipe: Baked Chicken Meatballs. It's more involved than the Italian one posted yesterday but it's really good (and the sauce is required, it's delicious).

Thank you!!! That looks delicious!!!!

 

[azurbanclucker]

Thanks!!! I’ll try that! I was going to ask about the meatball meat blends they sell but then I remembered that’s for meatloaf hahaha totally different

Eh. If you like the flavor, use it. My meatball and meatloaf recipes are only slightly different in terms of ingredients. Again, this is to taste, so if it's tasty to you, party on.

 

[ShrekDawg]

Eh. If you like the flavor, use it. My meatball and meatloaf recipes are only slightly different in terms of ingredients. Again, this is to taste, so if it's tasty to you, party on.

Thanks!!! Good to know!!!!

 

[tripletfeb]

+1 for the Make your own meatballs camp. You can get house brand bulk italian sausage from any grocery store or go with like jimmy dean or one of the big brands. Make sure it isn't breakfast sausage though, that's a different seasoning blend usually. You can bake a batch in the oven and then freeze (plastic wrap, then ziplock bag if you don't have a vacuum sealer), or you can just ball them up and freeze, then pan fry or oven bake when you make your 'sketti.

After you have it down, you may want to experiment. There's really no wrong recipe for meatballs, it's what tastes good to you.

But it's better than premade. Less crap in it.

I love freezing meatballs. I make them however I feel and bake them in the oven. Let them cool then throw them in a Ziploc and they stay good for months. Then you just put them in the sauce to heat them back up, as you cook the sauce

 

[ShrekDawg]

I love freezing meatballs. I make them however I feel and bake them in the oven. Let them cool then throw them in a Ziploc and they stay good for months. Then you just put them in the sauce to heat them back up, as you cook the sauce

Sounds perfect!!!

 

[MGG]

Cubed zucchini or squash is a great addition to spaghetti by the way. That's my favorite way to have it. We make our own meatballs here with ground beef or just add straight ground beef into the sauce. And lots of parmesan on top when it's done.

 

[ShrekDawg]

Cubed zucchini or squash is a great addition to spaghetti by the way. That's my favorite way to have it. We make our own meatballs here with ground beef or just add straight ground beef into the sauce. And lots of parmesan on top when it's done.

Thanks!!!! Sounds yummy!!!!

 

[SourRoses]

It really depends on your tastes. Spaghetti and Chicken Parm are my absolute favorites so my taste bugs are very developed around their flavors. I'm super picky.

I don't appreciate many sauces because of the added citric acid that throws everything off. And not all tomatoes are equal. I've never been able to source canned tomatoes (San Marzano) that are up to standard.

Currently, I really like the new jarred sauce brand Carbone. The Tomato & Basil. It's $8-9 /jar but it's better than many restaurant sauces, no citric acid and they use Italian tomatoes. To keep the delicate flavor balance I only warm it on low. High heat or cold is an enemy of tomato flavor.


Meatballs
I have not perfected my recipe. But in my efforts towards restaurant quality Meatballs I've made a little progress. It's not just right yet, though I've tried many variations.

Step 1 - BEEF. A good Meatball needs to be mainly beef. Sometimes I try adding some Italian sausage but I haven't found it to improve the meat portion, just the spice quotient.
My mom has a grinder and runs the (lean) ground beef through twice for me. If sausage, she does that too. It removes a lot of stringy stuff and fat.
A quality restaurant Meatball is very consistent in texture. Some people may hate that and want some lumps and bumps. Personally, I'm already experiencing a variety of textures with the pasta and tomato sauce, I don't want something else in the Meatball too.

I call mine Garlic Balls. I use a full bulb of purple / red hardneck Garlic. Not that wimpy softneck stuff. I have a chopper thingy that minces it up super fine.
Since I probably can't convince the world to use a proper amount of Garlic, I'll just say use your own judgement (but you're not allowed to call them Garlic Balls too if they happen to be wimpy Balls). Roasted Garlic might be nice for the more, err, delicate, taste bug people.

Using a Block of Parmesan (pre grated or shredded has cellulose added which prevents melting!!! and tastes bland, ewww wood pulp!), grate it up super fine.
I like to use at least a cup.
Honestly I just look at how much I have and save some to put on top of my finished dish, then toss the rest in the bowl.

For easier mixing I start with the dry ingredients... a cup of cheese, a cup of fine breadcrumbs, a bunch of finely chopped fresh Basil (don't be conservative). 2 tablespoons brown sugar. A teaspoon of salt. A sprinkle of fresh ground peppercorn. A teeny tiny dash of ground red pepper. Some mixed Italian herb seasoning if you've got it, not too much because Oregano can overwhelm the Basil and that's the worst crime ever.
Mix those dry things up well, otherwise you'll be mixing forever in the meat and it doesn't always come out well.
Now add 2-3 eggs and 1 tablespoon of olive oil. I like an olive oil that has roasted garlic in it...
Add the Garlic and blend it all up.
Only now do I add the meat.
Then go wash your hands really well. I mean it, 3 lathers and rinses or you'll get in big trouble.
Now come stick your hands in the meat.
Mix it all up really well. Meatballs fixings don't always cooperate. You may need to add a little more egg or breadcrumbs, depending how it's sticking together or feeling too dry.
Once it looks good, form your Balls and set them on a tray or plate.

Then I take 1-2 jars of cheap sauce, there's a good one called Michael Angelo's at wal mart, or you can use "tomato passata" from Cento or another brand.
Put the sauce in a nice deep pot and bring it to high heat. This is why you use a cheap one, it hurts the tomato flavor.
Once it's bubbling, drop your Balls in.
If the sauce is hot enough it helps sear the outside. After just a minute, or before the sauce starts spitting everywhere, turn the heat right down to low. (if it spits before you drop your Balls, you can stand there with a spoon and stir it until it's hot enough).
Anyway, you want them to finish on a nice lowest of the low heat. This helps keep your Balls tender. Everyone likes their Balls juicy! Turn them over a couple times in the cooking process, 30 minutes or more. You know they're done when you tap the top with the flat side of a spoon and your Balls feel bouncy, not squishy (deformable).

Some people prefer to sear their Balls in a pan first. Honestly, this is something I've tried and either I'm a terrible searer, or it just makes tough balls. They then put them in the sauce to finish on low.
On one cooking show, I saw they put their Balls in the deep fryer for a minute, and then in the sauce to finish on low.
I've considered trying that. I'm a bit concerned about making my Balls too greasy. But it may just float right up in the sauce.

Once my Balls are done, I take them out of that sauce (chickens love it!).
I pair them with a beautiful delicate sauce like the Carbone on my fresh pasta. Top with Fresh chopped Basil and a handful or Parmesan and/or some nice Mozzarella (Whole milk from a block for great melt).

 

[ShrekDawg]

It really depends on your tastes. Spaghetti and Chicken Parm are my absolute favorites so my taste bugs are very developed around their flavors. I'm super picky.

I don't appreciate many sauces because of the added citric acid that throws everything off. And not all tomatoes are equal. I've never been able to source canned tomatoes (San Marzano) that are up to standard.

Currently, I really like the new jarred sauce brand Carbone. The Tomato & Basil. It's $8-9 /jar but it's better than many restaurant sauces, no citric acid and they use Italian tomatoes. To keep the delicate flavor balance I only warm it on low. High heat or cold is an enemy of tomato flavor.


Meatballs
I have not perfected my recipe. But in my efforts towards restaurant quality Meatballs I've made a little progress. It's not just right yet, though I've tried many variations.

Step 1 - BEEF. A good Meatball needs to be mainly beef. Sometimes I try adding some Italian sausage but I haven't found it to improve the meat portion, just the spice quotient.
My mom has a grinder and runs the (lean) ground beef through twice for me. If sausage, she does that too. It removes a lot of stringy stuff and fat.
A quality restaurant Meatball is very consistent in texture. Some people may hate that and want some lumps and bumps. Personally, I'm already experiencing a variety of textures with the pasta and tomato sauce, I don't want something else in the Meatball too.

I call mine Garlic Balls. I use a full bulb of purple / red hardneck Garlic. Not that wimpy softneck stuff. I have a chopper thingy that minces it up super fine.
Since I probably can't convince the world to use a proper amount of Garlic, I'll just say use your own judgement (but you're not allowed to call them Garlic Balls too if they happen to be wimpy Balls). Roasted Garlic might be nice for the more, err, delicate, taste bug people.

Using a Block of Parmesan (pre grated or shredded has cellulose added which prevents melting!!! and tastes bland, ewww wood pulp!), grate it up super fine.
I like to use at least a cup.
Honestly I just look at how much I have and save some to put on top of my finished dish, then toss the rest in the bowl.

For easier mixing I start with the dry ingredients... a cup of cheese, a cup of fine breadcrumbs, a bunch of finely chopped fresh Basil (don't be conservative). 2 tablespoons brown sugar. A teaspoon of salt. A sprinkle of fresh ground peppercorn. A teeny tiny dash of ground red pepper. Some mixed Italian herb seasoning if you've got it, not too much because Oregano can overwhelm the Basil and that's the worst crime ever.
Mix those dry things up well, otherwise you'll be mixing forever in the meat and it doesn't always come out well.
Now add 2-3 eggs and 1 tablespoon of olive oil. I like an olive oil that has roasted garlic in it...
Add the Garlic and blend it all up.
Only now do I add the meat.
Then go wash your hands really well. I mean it, 3 lathers and rinses or you'll get in big trouble.
Now come stick your hands in the meat.
Mix it all up really well. Meatballs fixings don't always cooperate. You may need to add a little more egg or breadcrumbs, depending how it's sticking together or feeling too dry.
Once it looks good, form your Balls and set them on a tray or plate.

Then I take 1-2 jars of cheap sauce, there's a good one called Michael Angelo's at wal mart, or you can use "tomato passata" from Cento or another brand.
Put the sauce in a nice deep pot and bring it to high heat. This is why you use a cheap one, it hurts the tomato flavor.
Once it's bubbling, drop your Balls in.
If the sauce is hot enough it helps sear the outside. After just a minute, or before the sauce starts spitting everywhere, turn the heat right down to low. (if it spits before you drop your Balls, you can stand there with a spoon and stir it until it's hot enough).
Anyway, you want them to finish on a nice lowest of the low heat. This helps keep your Balls tender. Everyone likes their Balls juicy! Turn them over a couple times in the cooking process, 30 minutes or more. You know they're done when you tap the top with the flat side of a spoon and your Balls feel bouncy, not squishy (deformable).

Some people prefer to sear their Balls in a pan first. Honestly, this is something I've tried and either I'm a terrible searer, or it just makes tough balls. They then put them in the sauce to finish on low.
On one cooking show, I saw they put their Balls in the deep fryer for a minute, and then in the sauce to finish on low.
I've considered trying that. I'm a bit concerned about making my Balls too greasy. But it may just float right up in the sauce.

Once my Balls are done, I take them out of that sauce (chickens love it!).
I pair them with a beautiful delicate sauce like the Carbone on my fresh pasta. Top with Fresh chopped Basil and a handful or Parmesan and/or some nice Mozzarella (Whole milk from a block for great melt).

Thanks for taking the time to type all this out!!! This sounds delicious!!!

 

[SourRoses]

Thanks for taking the time to type all this out!!! This sounds delicious!!!

Of course! Sorry for making you read all my strong opinions hehe