eG Cook-Off 75: Meatballs

[BonVivant]

The end (probably) of my meatball-making lark.

 

Loosely based on the recipe on the maker of the pear-apple syrup's web site.

 

I used La Trappe bock beer and some Bovril in the sauce.

 

The syrup.

 

Leftover Liège meatballs in a roll.

 

 

 

With tea soba.

 

 

In the mince: harissa paste, kebab spice mix, minced onions and garlic.

In the sauce: Turkish red pepper paste, tomatoes, onions, seasoning.

 

Leftover lamb meatballs.

 

Even better with giant white beans and chard.

Edited April 19, 2017 by BonVivant (log)

[Okanagancook]

Oh my goodness.  What a great bunch of meatballs.  Very inspiring.

[Shelby]

After grinding up a bunch of venison I decided to leave some out to do various things with.  One was to restock the freezer with meatballs.

 

About 3 lbs of venison burger

2 1\2 cups bread crumbs (I whizzed up one of the French bread loaves I had made)

Milk

A lot of chopped fresh parsley

Lawry's Salt

Tons of black pepper

Generous amount of hot pepper flakes

2 eggs

A bunch of fresh grated parmesan

Oregano

 

Mix all together and using a scoop, portion out out on baking tray.  Bake at 350F for 25 mins (I did mine in the CSO).  Place on a new baking sheet and freeze overnight.  Portion out and vac pac.  

 

 

 

 

I have a couple more pounds in the fridge...may do another batch when I get home today.

 

[Darienne]

Seeing Shelby's delicious looking venison meatballs immediately had me thinking of Albondiguitas and time to make some more, and then Sopa de Albondigas, one soup which is really hard to keep in stock because it's so tempting and gets eaten far too quickly.  Makes a good breakfast meal also.  

[gfweb]

1 hour ago, Shelby said:

After grinding up a bunch of venison I decided to leave some out to do various things with.  One was to restock the freezer with meatballs.

 

About 3 lbs of venison burger

2 1\2 cups bread crumbs (I whizzed up one of the French bread loaves I had made)

Milk

A lot of chopped fresh parsley

Lawry's Salt

Tons of black pepper

Generous amount of hot pepper flakes

2 eggs

A bunch of fresh grated parmesan

Oregano

 

Mix all together and using a scoop, portion out out on baking tray.  Bake at 350F for 25 mins (I did mine in the CSO).  Place on a new baking sheet and freeze overnight.  Portion out and vac pac.  

 

 

 

 

I have a couple more pounds in the fridge...may do another batch when I get home today.

 

 

Are those 6-packs one serving or two?

[Shelby]

2 minutes ago, gfweb said:

 

Are those 6-packs one serving or two?

Two for us.......I usually eat 2, --Ronnie will eat the rest .....or I'll thaw two out if I'm starving lol.

[heidih]

@Shelby flat leaf or curly parsley? Also with venison being generally lean, does the amountof milk and breadcrumbs yield a fairly juicy ball?

[Shelby]

7 minutes ago, heidih said:

@Shelby flat leaf or curly parsley? Also with venison being generally lean, does the amountof milk and breadcrumbs yield a fairly juicy ball?

Flat leaf.

 

Yeah, that and the eggs.  I think these are my best meatballs ever.  Very moist, but they held their shape.

[heidih]

I was hoping you'd say flat. The only thing I like about the curly stuff is feeding it to a rabbit and watching it twirl as the bunny keeps chewing. Now I want a stash of balls in my freezer. I kinda like bouncy ones and for a singleton found Trader Joes turkey ones (frozen) to be perfect nuked as a snack with a sharp mustard. Or to plop into soup. Does nuking count for a cook-off