/ck/ - Food & Cooking

[Anonymous No.18264510]

tips for the perfect meatball, I’ll start:
>equal parts ground pork, ground beef and ground veal
>use stale pieces of white bread dipped in milk instead of Italian bread crumbs
>add ricotta to make your balls extra moist
>fresh everything — parsley, garlic, onion, grated parm, etc.

[Anonymous No.18264533]

>>18264510
>veal in a meatball
Seems like a bit of a waste to me.

[Anonymous No.18264537]

>>18264510
>cooka da meatball

[Anonymous No.18264546]

>>18264537
This is important, folks

[Anonymous No.18264556]

>>18264510
>ricotta
The marshmallow of cheeses that never truly melts. Only thing worse is cottage cheese.

[Anonymous No.18264560]

>>18264510
My Frikadellen recipe.
500 g pork and beef mince mix
3 slices of blended toast
1 large egg
1 large finely diced onion
8 g salt
1.5 g pepper
2 g paprika
0.5 g mace
0.5 g dried ginger
0.25 g allspice
0.25 g cardamom
0.15 g coriander
A handfull of chopped parsley.
Knead (maybe add some water if the mass is too dry but this shouldn't be the case), form into large balls and fry them in clarified butter.

[Anonymous No.18264568]

>>18264510
That sounds bad and you should feel bad

[Anonymous No.18264623]

>>18264568
No meatball tips or anything? Thanks, pal

[Anonymous No.18264639]

>>18264560
Damn this sounds outta sight

[Anonymous No.18264653]

>>18264510
Vastly improve any existing full recipe:
>Use 100% pork
>add soy sauce instead of salt
Wah lah. The perfect, tender meatball.

[Anonymous No.18264674]

>>18264653
So for like 2 tsp of salt how much soy sauce?

[Anonymous No.18264697]

>>18264623
there should be no tips as they are balls

[Anonymous No.18264699]

>>18264674
The "real" conversion (salt for salt) is about 6 tbsp soy sauce = 2 tsp of salt. although every soy sauce has different amounts of salt. Realistically you just have to try it a few times until you feel it's what you like.

[Anonymous No.18264701]

>>18264510
Ah yes, only the freshest stale white bread

[Anonymous No.18264718]

>>18264701
you just want a lil cronch

[Anonymous No.18264720]

>>18264653
>>18264699
Jesus christ, why are the Chinese like this?

[Anonymous No.18264723]

>>18264560
You forgot the mustard

[Anonymous No.18264729]

>>18264720
Meatballs were invented in China

[Anonymous No.18264754]

>>18264723
No need for mustard as they're eaten with mustard anyways.

[Anonymous No.18265575]

>>18264729
yes, but they were MUCH smaller

[Anonymous No.18265621]

>>18264510
I lean on vegetables and bread crumbs for moisture. Mine are usually pure 85% ground beef, I dice up bell pepper, onion, garlic, and mushrooms - and cook it down into a mash, let it cool, then mix that in to the meat with maybe a cup of bread crumbs. Then I add salt, pepper, fresh or dry parsley, cayenne, some worcestershire or soy sauce, maybe some mustard. Mix till homogeneous and portion into small 1" balls. As I roll them I drop them right into a hot pan to sear around, then once happy with the sear I deglaze with broth then add my tomato sauce making products. Simmer and season the sauce till reduced to a level you're happy with, then serve on sketti or whatever - I like farfalle

[Anonymous No.18265740]

>>18264560
Spice blend tastes really good, gonna try these this week.

[Anonymous No.18265749]

>>18264556
What a stupid take

[Anonymous No.18265854]

>veal
I'm not spending $75 to make a dozen meatballs

[Anonymous No.18265881]

>>18264510
The best part about making meatballs is knowing that niggers don’t know how to. And it’s important to make meatballs, so that you can remind negroes that they aren't allowed to have anything good in life. They’re allowed to have malt liquor and Kool-Aid, and fast food fried chicken. And that's, you know pretty much it.

[Anonymous No.18265895]

when i was in elementary school, there was some sort of event where people shared food from their ethnicities. i had some swedish meatballs and i still reminisce over the amazing taste decades later

[Anonymous No.18265920]

>>18265881

[Anonymous No.18265995]

>>18264701
I normally toast fresh bread to mimic stale bread. It doesn't have to be stale, just dry.

[Anonymous No.18266319]

>>18264510
Niggers can’t make them

[Anonymous No.18266399]

>>18264560
>>18265740
I have to note that i meant untoasted toast slices though. They are pretty moist and fluffy in texture so the frikadellen end up fluffy too unlike the ones made with bread crumbs that will even if a liquid is added to them will act like concrete.

[Anonymous No.18266444]

It's to each their own when it comes to herbs and spices people like in their meatballs.
But the ultimate tip is grated onion. Grate about 1/3 onion to meat ratio. Mix it well into the meat "dough" with whatever you want. The flavor is one thing, and it's good for bulking up the balls. But the onion juice also tenderizes and moisturizes the meat. It's a must. You'll be ruined for it - any meatball with no grated onion will be good enough anymore.

[Anonymous No.18266459]

>>18266444
>tenderize minced meat
Just use a bowl cutter at this point.

[Anonymous No.18266689]

>>18265995
Bingo

[Anonymous No.18266849]

>>18266444
Never heard of grating the onion but I can see it working.
Might give it a try next time I'm making Frikadellen.

[Anonymous No.18266889]

>>18266319
Came here to post this, truly the very best thing about meatballs

[Anonymous No.18267139]

>not making meatballs with ground turkey thigh as the sole meat
shiggy. 3lb of meat, 2 eggs, and Italian breadcrumb is all you need.

[Anonymous No.18267440]

>>18267139
wypipo don season dey food

[Anonymous No.18267504]

>>18266889
Now I want to know what it is!

[Anonymous No.18267645]

>>18264546
i detect that you bought pre shredded parmesan, please tell me you didn't

[Anonymous No.18267735]

>>18264510
nice tips meatball bro.

anyone have any suggestions on how to make them super tight/compact like picrel?

[Anonymous No.18267767]

>>18267735
Basically just like you'd make a fine sausage: Run everything through a bowl cutter or food processor, fill them in some casing, scald them in 76°c water for 1 min per mm diameter. Get them out of their casing and fry them.
I don't know why you'd want to replicate convenient garbage though.

[Anonymous No.18267829]

>>18264510
Sautéed onions

[Anonymous No.18268315]

>>18267645
Ugh ok I did I’ll fucking admit it. After cooking a sauce for 6+ hours the last thing i wanted to do was grate. I’m a goddamn fraud

[Anonymous No.18268318]

>>18267829
Gordon Ramsay style. I’m gonna try this next time

[Anonymous No.18268333]

>>18264510
Don't roll them out.
Just pat the mix out into a rectangle and cut it into cubes.
Also, dust the outside with flour before frying.

[Anonymous No.18268596]

>>18264510
https://www.allrecipes.com/recipe/220854/chef-johns-italian-meatballs/

The undisputed best. And as always, enjoy~!