From: "Scott Ploof" <sploof@nybor.com>
To: "Jim Lawson" <jlawson@nybor.com>
Sent: Thursday, October 12, 2000 2:46 PM
Subject: Fw: Meatball Recipe


> 
> 
> > Bev's recipe for meatballs
> > 9/21/88
> >
> > Ingredients:
> >     1 lb ground beef
> >     3 slices of white bread
> >     1 egg
> >     parsley
> >     garlic salt/chopped garlic
> >     salt and pepper
> >     2-3 tablesppons of parmesian cheese
> >     breadcrumbs if it's too watery
> >
> > Instructions:
> >
> >     moisten bread; wring dry
> >
> >     mix the ingredients all together, adding breadcrumbs if necessary.
> >     form meatballs
> >
> >     cook in fry pan with a little olive oil (place in olive oil, then
> >     move to the side).
> >
> >     turn once after browning, then toss in sauce.  or, turn more
> frequently
> >     and serve on their own.
> >
> >     can use a similar recipe for meatloaf; add 2 slices of bacon on the
> >     top.  bake for 1 hour at 350 degrees in glass dish.
> >
> >     if glass is at room temperature, it can be placed in a hot oven.
> >
> >
> >
> > To: stef@PCC.COM (Stefanie Buttles)
> > Date: Sat, 4 Dec 1999 21:34:36 -0500 (EST)
> >
> > Hi Steph -
> >
> > I don't have good news about the meatballs...  90-95% lean makes very
> > tough meatballs.  85% works best, but is hardly healthy.  :)
> >
> > For 1 pound of meat, add 1 egg, 1/2 to 1 cup of bread crumbs (so that
> > the meatballs are dry and not soggy),  1/2 to 1 cup of parmesian
> > cheese, and, if you're really patient, wet soggy bread...  The bread is
> > best when soaked in tomato sauce (dip it in your sauce, wring it out,
> > and then shread it into little pieces).  I use italian bread crumbs, or
> > garlic bread crumbs.  My mom would tell you to add salt and pepper, but
> > I just add garlic powder instead.
> >
> > Pinch off 2 table spoons of meat, form it into something that looks
> > like a meatball, set it down, and make another one.
> >
> > Once you've filled up a plate,  you can start cooking them.  Heat up a
> > fry pan and add 1 tablespoon of olive oil.  Dip a meatball in the oil
> > and then push it off to the side.  Do the same thing with the next
> > meatball and continue until the pan is 80% full.
> >
> > Now start turning the meatballs; I use chopsticks.  My mom uses a
> > wooden spoon and my grandmother used a fork.  Then there's also the
> > debate about how much you should turn them.  I turn them over 180
> > degrees; my mom would do 90 degrees.  You know it's time to turn
> > a meatball when the side is rather brown (but not black).
> >
> > Once the meatballs have been browned on all sides, take them out and
> > place them on a plate covered with a paper towel.  The idea is to
> > remove some of the oil and fat from cooking.  A few minutes later
> > (after you've eaten the most well done meatball).  toss them into your
> > sauce.  Ideally, the meatballs will be cooked on the outside only (and
> > rather red inside).  Then, if you can leave them in the sauce (lightly
> > bubling) for 2 hours, they will finish cooking in the sauce.  When this
> > happens, the meatballs will have a much better flavor and the sauce
> > will be sweeter.  Oh, remember how I suggested dipping the bread in
> > your sauce?  Well, this is a trick I use to give the meatballs the
> > sauce flavor when I don't have at least two hours for them to cook in
> > the sauce.
> >
> > Best of luck!
> >
> > John
> >
> >
>