"Nick Cramer" > wrote in message
...
> "Julie Bove" > wrote:
>> If you've been following my posts over the years, you'll see that I
>> haven't had much luck making meatballs from scratch. The turkey ones
>> were like rubber and the ones with the coconut flour tasted good, but
>> broke into pieces.
>>
>> Now Angela will be taking back to back dance classes this year and on
>> those days I want something to make in the crockpot so our dinner will be
>> ready when I get home. I found this recipe:
>>
>> http://www.geocities.com/webcipes2/app/a106.html
>>
>> Now before you freak, I do not intend to make it with the chili sauce and
>> jelly. Not for me anyway... I would be more likely to do them in tomato
>> sauce.
>>
>> But... It looks like the only thing they put in those meatballs is the
>> meat and the seasonings. Could this be? I always assumed the crumbs and
>> eggs were used as a binder. But perhaps they are used as a way of
>> cheapening up the dish? Has anyone here ever made meatballs with just
>> meat? If so, were they good in texture? Did they fall apart?
>
> Sicilian Meatballs -- Baduzzi a Broru -- Meatballs in Broth.
>
> INGREDIENTS:
>
> For the meatballs:
>
> 1-1/4 pounds ground beef (not too lean, I'd suggest chuck)
> 2 eggs
> 3 ounces pecorino pepato (pecorino romano with peppercorns in it --
> substitute regular romano if need be), grated
> 2 ounces Italian bread dipped in milk
> 1/4 cup bread crumbs
> 1-2 cloves garlic and a small bunch of parsley, minced
> Salt & pepper to taste
>
> For the Broth (if you don't already have broth handy):
>
> A piece of bone with marrow
> 1/2 a chicken
> A small onion
> A small stick of celery and a carrot, tied together
> 2-3 plum tomatoes
>
> PREPARATION:
> Place your minced meat on your work surface and work into it the two eggs,
> the bread, which should be thoroughly soaked (this is the secret to making
> meatballs that are moist and tender, rather than dry and hard), the minced
> herbs, the grated cheese and a pinch each of salt and pepper. Form the
> mixture into meatballs (about an inch in diameter), rolling them between
> your palms, and roll them lightly in bread crumbs.
>
> They are at this point ready to be cooked in marinara sauce or broth,
> which
> you should make by simmering the ingredients listed above for an hour or
> slightly more (see instructions if need be) if you do not already have
> sauce or broth handy.
>
> **********************
>
> Sicilian Pizza Sauce
>
> 3 tablespoons olive oil
> 2 tablespoons tomato paste
> 1 medium onion, finely chopped
> 1 (28 ounce) can crushed tomatoes (San Marzano Romas)
> 2 teaspoons dried basil, crumbled with added puree
> 1 teaspoon dried oregano, crumbled
> salt & fresh ground pepper
> 3 large garlic cloves, minced
>
> 1. Heat oil in heavy medium saucepan over medium heat.
> 2. Add onion, basil and oregano; cook until onion softens slightly,
> stirring occasionally, about 6 minute
> 3. Mix in garlic and cook 2 minutes.
> 4. Add tomato paste and cook 3 minutes, stirring occasionally.
> 5. Add tomatoes and bring to a simmer; cook until sauce is of desired
> thickness.
> 6. Season with salt and pepper.
> 7. NOTE: Sauce can be prepared ahead. Cover and refrigerate 1 week or
> freeze up to 1 month.
>
> **************************************************
>
> Ottaviana's Meatballs
>
> Now, no sauce is complete without Meatballs. So here is my recipe for
> them.
> And the best part is you don't fry them first!
>
> 1½ Lbs. of Ground Sirloin
> 1 egg
> ¼ cup of Bread Crumbs (unseasoned style)
> 1 tsp. dried Parsley flakes
> 2 tbs. Pecorino Romano
> Salt to taste
> (another recommendation is to substitute the bread crumbs for French
> bread.
> A stale piece of French bread soaked in some water and excess water
> squeezed out. Then break up in little pieces).
>
> Mix everything together well, and roll into balls about the size of a golf
> ball, (or smaller if you prefer). Drop into sauce. That's right, just roll
> and drop! Let cook with the sauce for the same amount of time it takes
> sauce to cook.
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
> I've known US vets who served as far back as the Spanish American War.
> They are all my heroes! Thank a Veteran and Support Our Troops.
> You are not forgotten. Thanks ! ! ~Semper Fi~

Unfortunately those recipes are loaded with stuff we are allergic to. Can't
do bread, eggs, milk or cheese. But thanks!