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Post by cinnabar on Dec 10, 2015 12:41:53 GMT -5
On average this is what I use. May be divided or cut down.
3 lbs. meat. (1/3 pork, veal, beef) I usually use 1/2 pork to 1/2 beef or venison if I have it. Grind meats together. I grind my own pork as you never know what they put in the pre-ground meat.
Seasonings, grind together or leave chunky . You may add other herbage as well, sage, oregano etc.
Do not grind the pepper until the end, or a sneeze fest follow from the airborne pepper. salt 1 tsp. fennel seed 1/2 tsp. black pepper 1/2 tsp. basil 1/2 tsp. celery seed 1/2 tsp. garlic powder 1 tsp. parsley 1/2 tsp. cayenne opt 1 1/2 cups crushed soda crackers
Mix the spices in the ground meats with 1 1/2 cup crushed saltines.
Pack the meat in a shallow cake pan or jelly roll pan and Chill.
Cut the "meat cake" into squares and roll into balls.(They should all be close to the same size) Bake on a broiler pan (to collect excess fats) 325 until browned and done. The time will vary with the size of meat balls.
Freeze for later use, or eat right away. They go fast here.
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Post by karitx on Dec 13, 2015 12:07:03 GMT -5
Yum! I make meatloaf all the time, but I hardly ever make meatballs, mostly because I don't like rolling them. Maybe making the meat cake and chilling will make that easier for me.
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Post by vaporvac on Dec 13, 2015 15:20:07 GMT -5
You just need a little melon ball or ice cream scoop! Cinnabar's recipe looks really good. Using soda cracker must give a similar texture to crushed matzoh.
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Post by karitx on Dec 16, 2015 21:51:03 GMT -5
I do have a couple of those, so I will have to give that a try!
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