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February 26, 2014

How to Make the Perfect Meatball

meatballs-4-intro.cover-shot.jpg

everybody has an opinion or two when it comes to making the perfect meatball.
Much like a good slab of slow-smoked ribs or a steaming hot bowl of seafood gumbo, meatball recipes vary greatly from family to family. As such, creating the perfect meatball is often a subject of much debate. My meatball recipe relies on a combination of tradition, technique, and simplicity. | The Art of Manliness

Posted by gerardvanderleun at February 26, 2014 12:21 PM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

When I was married, my wife made the BEST meatballs from her Nonna's recipe. She made them once. For the rest of our marriage, I did a majority of the cooking, with pleasure, and much appreciated by her. My meatballs were fine, and she loved them, but they weren't up-to-par with hers.

Posted by: Don Rodrigo at February 26, 2014 12:59 PM

This is how I make mine, only I bake my meatballs and then braise them. It browns the meatballs more evenly and drains out the extra fat...some of which is then added to the sauce recipe. I also do this: I take the 80/20 beef, and add the same amount of sweet Italian sausage to the mix. Makes for some fabulous perfectly seasoned meatballs. And when you make the sauce, if you have any good liquor, and no wine, use it. I often make sauce with brandy or even rum. You'd be surprised how well it goes with the sauce. And add some heavy cream to the sauce to finish it. Not a lot, maybe half a cup is all you need. It really ups the wowage.

Posted by: Jewel at February 26, 2014 1:14 PM

Maybe it's me, but at first I thought the picture was the villain in a horror movie - the noodles don't look much like a body, but that meatball looks a lot like a really scary head.

Posted by: Dr Weevil at February 27, 2014 5:35 AM

The photo was supplied by the White House, taken in the Awful Office of the President mulling over the brackets.

Posted by: Peccable at February 27, 2014 5:48 AM

I'm on a life long search for the ultimate NY style pizza crust recipe and after 100+ attempts am still no closer than day 1.

@Dr Weevil, come on over, and bring some of that *stuff* with ya. ;-)

Posted by: ghostsniper at February 27, 2014 7:05 AM

ghostsniper, I always enjoy a cold rise pizza dough. Takes five days but it is good. I have replaced a mixture of corn flour, rye flour and oat flour for one cup of regular/bread flour. This gives it a nice flavor.

Make your own oat flour by taking old fashion (not instant) oatmeal and grinding it up yourself.

Posted by: Potsie at February 27, 2014 8:30 AM

These are all great recipe ideas, I'd be willing to try any of them. Except whatever it is Dr. Weevil has on board;-).

Posted by: waltj at February 27, 2014 9:02 AM

Posted by: chasmatic at February 27, 2014 9:11 AM

Sounds good Jewel, but in the style of "The Art of Manliness" one should always mention Bacon even if it is not in the recipe

Posted by: Kelvin at February 27, 2014 10:38 AM

I'm on a life long search for the ultimate NY style pizza crust recipe

You'll most likely find it in Jersey.

Posted by: Don Rodrigo at February 27, 2014 11:36 AM

Joysey....I spent a week there one night.....I hopped from Ft Dix all the way across the ocean...funny thing was it was same time when I left as when I got there...and I didn't see a hint of NY pizza dough.

Posted by: ghostsniper at February 27, 2014 2:42 PM

The only thing worse than bad luck is Jersey luck. When you have Jersey luck the blues can't even find you.

Posted by: chasmatic at February 27, 2014 7:43 PM

Isn't that a painting of Mooshelle by that new-rage artiste?

Posted by: iggy at February 27, 2014 8:28 PM

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Posted by: woolrich jakker at March 8, 2014 5:30 PM

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