0 registered members (),
91
guests, and 31
spiders. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums21
Topics43,345
Posts1,086,176
Members10,381
|
Most Online1,254 Mar 13th, 2025
|
|
|
Frying meatballs
#756336
12/30/13 05:20 PM
12/30/13 05:20 PM
|
Joined: Jun 2012
Posts: 517 NJ
FrankMazola
OP
Underboss
|
OP
Underboss
Joined: Jun 2012
Posts: 517
NJ
|
My mom always baked and fried her meatballs. I'm a descent cook (no sauce from a jar from me) but I tried frying meatballs today and had an issue. Anyways, I followed the recipe she gave me. Browned the outsides of the raw meatballs, about the size of an ice cream scoop, then placed them in the sauce to cook. The recipe said to withdraw the meatballs from the sauce and set aside. Well about 75% of them stayed in tact (I had to be very delicate. Does anybody have any tips for keeping the rest of the meatballs from breaking apart?
F. Mazola, Esq.
|
|
|
Re: Frying meatballs
[Re: FrankMazola]
#756940
01/03/14 11:30 PM
01/03/14 11:30 PM
|
Joined: Jun 2004
Posts: 2,427 Bar Vitelli, Queens, NY
Signor Vitelli
Underboss
|
Underboss
Joined: Jun 2004
Posts: 2,427
Bar Vitelli, Queens, NY
|
Just a guess, mind you, but it might have to do with the proportion of non-meat ingredients in the meatballs.
I used to fry them, then only put into the sauce the amount I intended to eat (or serve others) at that time. The rest I would drain on paper towels, let cool to room temperature, then either refrigerate or freeze the remainders.
Perhaps size also has something to do with it; I don't know. I used to make my meatballs around the size of golf balls. But I can't say I know for certain. These are just guesses.
Signor V.
"For me, there's only my wife..."
"Sure I cook with wine - sometimes I even add it to the food!"
"When life itself seems lunatic, who knows where madness lies?"
"It was a grass harp... And we listened."
"Do any human beings ever realize life while they live it? Every, every minute?"
"No. Saints and poets, maybe... they do some."
|
|
|
Re: Frying meatballs
[Re: Signor Vitelli]
#756966
01/04/14 05:08 AM
01/04/14 05:08 AM
|
Joined: Dec 2013
Posts: 131 All Over
NinoSconza
ACTING BOSS
|
ACTING BOSS
Made Member
Joined: Dec 2013
Posts: 131
All Over
|
Just a guess, mind you, but it might have to do with the proportion of non-meat ingredients in the meatballs.
I used to fry them, then only put into the sauce the amount I intended to eat (or serve others) at that time. The rest I would drain on paper towels, let cool to room temperature, then either refrigerate or freeze the remainders.
Perhaps size also has something to do with it; I don't know. I used to make my meatballs around the size of golf balls. But I can't say I know for certain. These are just guesses.
Signor V. Are you a chef Signor V ? I like big meatballs. Just one big meatball if I'm really hungry I'll eat two or three. They have big meatballs as appetizers at one of favorite local restaurants those small meatballs remind me of that store bought shit what's it called a "MAMA LUCA". My ex-wife wasn't italian and couldn't cook one night she made those thinking she was a good cook I threw them on the floor and she started to cry. She had some emotional problems.
The Sconza Crime Family
UNDISPUTED DEFACTO CARETAKER "BOSS" - SKINNY !!! ACTING BOSS: NINO SCONZA (Awaiting Trial) UNDERBOSS : Alfonse "Madbull" Capuzzi Consigliere: Dellocroce Street Boss: CHEECH (Supervised Release) CAPO Joe "Search Function" Schmouzzi Solider : Nino Sconza Jr. Florida Faction Capo Dr. PB (BOCA) Associate: Jose LNU SICILIAN FACTION BOSS: CARMELA "Gravy" UNDERBOSS: SALVATORE "SNAKES" RUSSO Associates: A few guys from Harlem they ain't Italian but they get money!!!!
" Skinny he's a stand up guy". A man's man". They don't make guys like skinny no more."
|
|
|
Re: Frying meatballs
[Re: FrankMazola]
#757006
01/04/14 12:45 PM
01/04/14 12:45 PM
|
Joined: Dec 2006
Posts: 23,296 Throggs Neck
pizzaboy
The Fuckin Doctor
|
The Fuckin Doctor

Joined: Dec 2006
Posts: 23,296
Throggs Neck
|
My mom always baked and fried her meatballs. I'm a descent cook (no sauce from a jar from me) but I tried frying meatballs today and had an issue. Anyways, I followed the recipe she gave me. Browned the outsides of the raw meatballs, about the size of an ice cream scoop, then placed them in the sauce to cook. The recipe said to withdraw the meatballs from the sauce and set aside. Well about 75% of them stayed in tact (I had to be very delicate. Does anybody have any tips for keeping the rest of the meatballs from breaking apart? If they're falling apart on you, then you're not putting enough binder in. Try one more egg and a little more breadcrumbs. If the ratio is correct they shouldn't fall apart on you. There are quite a few grandmas from Italy who don't even fry the meatballs first. My grandmother on my Calabrese side just dropped them into the sauce raw and poached them, and they NEVER broke apart. It's tricky, but you'll never get a more tender meatball. I'm kinda torn on that method, though. Because half the fun of meatballs on a Sunday morning is eating a couple of fried ones while the sauce is cooking. I remember when I was kid. I grew up in an extremely Catholic/Italian-American neighborhood. We used to fast from midnight on Saturday until after Communion on Sunday morning. My brother and I used to RUN home from Mount Carmel to get a couple of fried meatballs because we were so hungry! 
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
|
|
|
Re: Frying meatballs
[Re: SgWaue86]
#757270
01/06/14 01:37 PM
01/06/14 01:37 PM
|
Joined: Feb 2005
Posts: 11,468 With Geary in Fredo's Brothel
dontomasso
Consigliere to the Stars
|
Consigliere to the Stars

Joined: Feb 2005
Posts: 11,468
With Geary in Fredo's Brothel
|
I use ground veal, eggs, uncooked oatmeal and seasoning, rol 'em up into balls, and bake them until they are golden brown, then put them into the tomato sauce.
"Io sono stanco, sono imbigliato, and I wan't everyone here to know, there ain't gonna be no trouble from me..Don Corleone..Cicc' a port!"
"I stood in the courtroom like a fool."
"I am Constanza: Lord of the idiots."
|
|
|
|