Posted on 03/03/2014 12:23:06 PM PST by nickcarraway
If you polled a large group of international eaters on what makes the perfect meatball, chances are you’d get more impassioned answers than you ever imagined.
Whatever meatball criteria you held sacred before posing this query will undoubtedly be called into question, as you’ll have hordes of enthusiasts riled up trying to convince you that their take on the savory morsels deserves permanent placement at the pinnacle of mythical Meatball Mountain.
(Excerpt) Read more at foxnews.com ...
I ask because I had something similar once (the sauce was different) at an Indian restaurant.
Don’t even start if I have to describe Chinese-style meatballs....
Spotted owl makes a tasty base for meatballs. Mix with bread crumbs or crackers and season with paprika, basil, a dash of thyme and sea salt and pepper. Bake low and slow on a cookie sheet with a bay leaf under each meatball, turning once after about 9 minutes.
I didn’t see one picture of Obama, Biden, Reid, Pelosi, etal in the article.
Dang...you beat me to the song. :)
I dunno. I prefer a mixture of whooping crane and bald eagle myself.
They must be made of meat. Hence the “meat”balls term.
All the rest of pork-balls, chicken-balls, turkey-balls, lamb-balls.
I could go on and on....
I found a good Italian meatball online and have been eating nothing but spaghetti and meatballs for the last week and a half. So tasty. It actually calls for some ground veal but I haven’t been able to find any locally so I’ve done 50/50 pork and beef. Crumbs, garlic, parsley, Romano cheese, eggs, and interestingly about a cup of water. I’ve been panfrying them in about a cup of oil but might give baking a shot. Now I just need to figure out making my own sauce.
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