Meatballs that is. His method makes the best looking, best tasting
meatballs I have ever had. They come out perfectly round, juicy and tender.
A perfect main course and sauce is not required. Cooking them in a muffin
tin! I never would have thought of that either.

Paul

"Paul M. Cook" > wrote in message
news:eDebf.2954$vC6.1158@trnddc05...
> Meatballs that is. His method makes the best looking, best tasting
> meatballs I have ever had. They come out perfectly round, juicy and
> tender.
> A perfect main course and sauce is not required. Cooking them in a muffin
> tin! I never would have thought of that either.
>
> Paul
>
>

OK. Post the recipe please.

Jen

"Jen" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> news:eDebf.2954$vC6.1158@trnddc05...
> > Meatballs that is. His method makes the best looking, best tasting
> > meatballs I have ever had. They come out perfectly round, juicy and
> > tender.
> > A perfect main course and sauce is not required. Cooking them in a
muffin
> > tin! I never would have thought of that either.
> >
> > Paul
> >
> >
>
> OK. Post the recipe please.


How about a link to a recipe site?

http://www.briansbelly.com/featured/...onbrown3.shtml

The soft breadcrumbs you make yourself make for the nicest meatballs. I
tried it with Progresso crumbs and while good it did not have the delightful
texture that they do using fresh crumbs. I like to moisten the crumbs with
a little milk before using them.

Alton prefers a #70 scoop and mini tins, none of which I have. I use a
standard tin and a 1/2 cup measure to make larger balls. I think they turn
out very nice just the same.

Paul