Can anyone help me out, I have to make meatballs

for New Year's Eve and I lost the receipe I had used before.

The sauce is made with grape jelly and chili sauce.

Thanks in advance!!!!

See this thread ...... http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x15494

You came in at the tail end. I have a feeling this thread's gunna get some play, too.

:popcorn:

Now ..... to your question ...... I take it you're really interested in the way to make the sauce?

Receipe I found in my 1980 Pillsbury cookbook for the meatballs themselves, but I need some help on the sauce.

Meatballs:
1 lb ground beef
1/2 lb ground pork (I plan on using ground pork sausage)
1/4 cup dry bread or cracker crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion chopped
1 egg

I'm also going to bake these suckers to try and cut down on the fat. I figure 20-25 minutes in a 350 oven should do it.

I'm really mad at myself for losing this receipe. I've used before and everyone loves it.

I don't think it tastes the same with the sauce. I've always browned the meatballs (made with egg, ground beef, ground pork, Progresso Italian breadcrumbs and minced onion). Then dumped them into a crock pot with equal parts grape jelly and chili sauce.

ground pork instead of pork sausage and thanks for the heads up on the grape jelly and chili sauce.

I'll let you know how they turn out. I might just make a small batch tomorrow and try them out on Mr. Wonderful.

now I have to name my husband?
OK, how about Mr. PITA? ;)

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=6176

Mr. Ketchup, Jr. since I suspect he and Sr. have similar culinary tastes :P

for moist and tasty meatballs, if it's not too late for you...

ago--so that they are all the same basic size.

After mixing the ingredients, flatten the meat out to about an inch thick into a big square or rectangle and then take a knife and cut into uniform squares. Then take the little meat squares and roll them into balls--they all stay about the same size that way.

Been making meatballs for years and always have some size variations. Next time I'll press the mixture in a jelly roll pan and cut with a pizza cutter and lift out the squares with a wide ended knife. It may be a little messy but the meatballs will be uniform. Thanks!

Too much handling makes tough meatballs. You want the mix to be as fluffy as you can get it. I know ground meat and the word "fluffy" are a bit incongruous, but you get the idea, I'm sure. :)

Use a spoon or an ice cream scoop with with a release bale to size them. Like these:

They're available in a wide range of sizes. They're sized by number, with each number being the number of scoops you get from a quart (or gallon, I can't remember) of ice cream.

This is a great group, I just discovered it. Be seeing you all for great "how to's". Thanks

made and will be very shortly put in the crockpot.

I had thought about using a scoop for trying to get a uniform size, but I was too lazy yesterday to go to Bed, Bath and Beyond and look for one. I just made them by hand.

I've already told Mr. Wonderful he can only try one when he gets home from work. I'm making filet mignon, baked spuds, mushrooms and onions on the gas grill for dinner.

Again thanks so much and Happy New Year to everyone.

(You must be feeling better...)

I' bought scoops like these a number of times and tried to use them for things like cookie dough, muffin batter, etc... and I've never found one that lasts more than about 4 uses. More than 1 has broken on the 2nd use. I've even bought ones from a restaurant supply store and even they don't hold up.

So after a certain period of soul-searching, the thought dawned on me that perhaps I mis-handle them in some way, although they are such simple devices I'm not sure how.

Have you had an issues with these things breaking on you, or have you heard of anyone else so cursed? Do you have any ideas as to why they might break on me all the time?


Happy New Year to you! What sort of feast are you making to bid adieu to 2005 and welcome 2006?

:hi:

I've never had a problem with them. In fact, some are well over 30 years old. Mine are all commercial, so maybe that's the difference, although you said you bought some of yours a suply house.

The picture I posted is from fantes. They seem to have good stuff. You might try one from them. They're not that pricey.