"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> I am quite a newby wrt meat balls and that is how I have been making
>> them.
>> Actually I learned about them here and am improving as I go along What
>> do
>> people use for binders?
>
> Now you're making me think about it, O. <grin> When I make Swedish
> meat-a-balls, I buy a prepared mix from a Scandinavian market
> (ingebretsens.com) in south Minneapolis. I add nothing. I don't think
> it has any fillers in it. When I make meat-a-balls for anything else,
> I season the meat with salt and pepper, minced onion. I use a meatball
> maker (not a disher or portioner) rinsed with cold water between every
> second and third meat-a-ball. This is it:
> <http://www.etsy.com/listing/75412530...all-maker-alum
> inum?ref=sr_gallery_10&ga_search_type=all&ga_inclu des%5B0%5D=tags&ga_sear
> ch_query=horderves&ga_facet=> Works a treat. I usually nuke my
> meatballs in a glass pie plate, putting the raw meatballs at the
> perimeter of the dish. Two or three minutes does the trick. I don't
> care if they brown or do not because they will always be served in a
> sauce.
>
> (And I don't much like meat-a-balls any more than I like meat loaf.)

Thanks for that, Barb I must say I haven't made a meat loaf I like, but
that is probably because I don't know how to make them properly. We are not
too wild on meat balls - but they are getting a bit better, which made me
wonder how others made them A good sauce hides all)))