2010 Cooking Club Week 8: Italian Meatballs

Dinkie

This is tonights dinner. I am using a slow cooker to cook them and already they smell sooo good. I only got 18 meatballs out of it - but only had 600g pork mince, and I made the balls bigger so they wouldn't disintegrate in the slow cooker.:D


Thanks o.p. Will put up a pic later if I can find my camera.

Dinkie

Dinkie wrote: »

This is tonights dinner. I am using a slow cooker to cook them and already they smell sooo good. I only got 18 meatballs out of it - but only had 600g pork mince, and I made the balls bigger so they wouldn't disintegrate in the slow cooker.:D


Thanks o.p. Will put up a pic later if I can find my camera.

If a way to a mans heart is through is stomach, then i'm well in. These were amazing. They didn't last long enough to take a photo (had gone out and was starving when we came in). I will next time though.

I added rosemary, sage, parsley and oregano to the pork (basically everything that was still growing in the garden), and like someone else I used the left over onion and added a courgette for extra veg into the sauce. We ate the left overs in a sandwich for lunch today.

The meatballs were so moist and yummy. Thanks a million Malari.

Loire

Dinkie wrote: »

If a way to a mans heart is through is stomach, then i'm well in. These were amazing.
...

The meatballs were so moist and yummy. Thanks a million Malari.

+1. Thanks Malari....had these tonight and they were delish.

The Black Oil

Finally got around to making these. Delicious!

Would like to try them in the slow cooker just to see.

kerash

I've not had meatballs for ages so decided to make these tonight, currently firming up in the fridge. this recipe.

To anyone who made these in the slow cooker - how did you go about that?

dRNk SAnTA

I just made these and they were delicious! Thank you!

I had no italian herbs to put in meatballs - just paprika and onion. I put fresh chilli in the sauce, and I browned meatballs then put them in sauce in oven.

Really nice!

opr

I've had a go at making Meatballs a few times before without really hitting on anything that I really liked until making these. They were delicious and will be making them a regular enough dish from now on. Thanks OP.

Opr

Mrs Fox

The meatballs are simmering away now (oh the smell!).
I used rib steak mince instead of pork. Managed to roll only 27 balls, which snuggly fitted my pan.
For the sauce, I added chilli flakes and anchovies, and omitted red wine.
Will put up photo in the dinner thread. Thanks Malari!

Mrs Fox

Ah sugar, can't upload photo for now. Will put it up at some stage.
These meatballs are seriously delicious! Such lovely flavour from the sage, oregano & basil, and anchovy. Was thinking of making a meatball sub for lunch but there was none left! A keeper this one is. Served with caprese salad (and pasta for Mr Fox).

Mrs Fox

So I see it's been 8 months since I first made these Had them again last night and tonight, kids loved them. To the sauce I added sofritto and omitted red wine. Also, I baked them balls rather than frying, which made them a tad drier. But all too delicious none the less.

BaZmO*

Mrs Fox wrote: »

So I see it's been 8 months since I first made these Had them again last night and tonight, kids loved them. To the sauce I added sofritto and omitted red wine. Also, I baked them balls rather than frying, which made them a tad drier. But all too delicious none the less.

Maybe bake them at a higher temperature, but for a shorter time, to get a colour on the outside, and then pop them into the sauce to finish off the cooking? I always do this when frying them, or when I'm frying off any meat that can then be finished off in a sauce. I also do this when making stirfrys.

Mrs Fox

BaZmO* wrote: »

Maybe bake them at a higher temperature, but for a shorter time, to get a colour on the outside, and then pop them into the sauce to finish off the cooking? I always do this when frying them, or when I'm frying off any meat that can then be finished off in a sauce. I also do this when making stirfrys.

You're dead right. *thumbs up wiggling*

BaZmO*

I think I'll bake them myself the next time I make them. I always make a huge batch of then and freeze them sauce in portions for two and the frying part is always the biggest pain.

rosie16

Sorry to drag up an old thread but I made these today. I've always wanted to make meatballs just never got around to it. Surprisingly they held together, I used beef mince and added some extras, cabbage and cumin powder. I'm already looking forward to dinner tomorrow 😂😊

Malari

rosie16 wrote: »

Sorry to drag up an old thread but I made these today. I've always wanted to make meatballs just never got around to it. Surprisingly they held together, I used beef mince and added some extras, cabbage and cumin powder. I'm already looking forward to dinner tomorrow ����

Cabbage and cumin not usual ingredients in Italian cuisine Will be interesting to hear how that turns out!

Mr Magnolia

I actually had these tonight myself. Didn't have the anchovies and they were missed. Lovely dish, my youngest child's favourite!

rosie16

Malari wrote: »

Cabbage and cumin not usual ingredients in Italian cuisine Will be interesting to hear how that turns out!

I live for curry :D Gotta get my fix in somehow. It was delicous but I currify most things. I refrained from using curry powder just cumin.

BaZmO*

Haven’t made these in ages. They used to be such a regular dinner in our house.

I decided to make a big batch today. Partly because I had some time to kill, and partly because my 6yo keeps going on about having meatballs for dinner lately for some reason (probably some cartoon he was watching!).

Took a while, due to the quantity, 109 meatballs! But absolutely gorgeous as usual. I’ll freeze most of them and have lots of dinners sorted for the next while.

niallo76

109 meatballs!!!!
That's some going fair play..
I always add some fennel seeds in the meat mixture...
Chopped fresh basil is a bit of a winner too...

BaZmO*

niallo76 wrote: »

109 meatballs!!!!
That's some going fair play..
I always add some fennel seeds in the meat mixture...
Chopped fresh basil is a bit of a winner too...

I know, it took ages!

I love fennel in meatballs but Mrs. B hates it.

I added basil to the sauce.

The Black Oil

That's some work. And bloody hell, the Cooking Club is 10 years old.