meatballalongtechnique edition
First is you sear a little bit of the ground meat. This will add flavor to the sauce, but get tough over long cooking, so i only use a bit
While that’s going, i have a ton of minced carrots, onion and celeryYou mince these and most vegetables by slicing them to give them a flat side to sit on, then slicing them to a 3-4” length, then slicing them to wafers, the wafers into sticks, and then the sticks into tiny cubes. https://youtu.be/F0IV6fEvfEM?is=cy4q9LTSzlixQ89Q
And this is panade, which is milk mixed with breadcrumbs, salt and all the spices that i’m going to use (garlic powder and a little cayenne)This helps prevent the meatballs from getting tough
Once the meat is done, set it aside, and do the vegetables in batches with plenty of butter
deglaze with red wine, then chicken broth
You have my attention
Add 2 pans ground peeled tomatoes, some tomato paste, and enough chicken broth and wine to cover all of the vegetables and ground meat. This will simmer the rest of the night
This is a good time to start drinking and doing dishes. The meatballs won’t go into the sauce until it’s almost done, they get tough if they cook more than ~30 minutes. Its a very common mistake to think these should simmer all day. Italian sausage, or ribs should simmer all day but not meatballs.
>>22264027>some tomato pasteVAGUE
its important to share
>>22264038Like 2 tablespoons but anywhere between 1 tbsp and a quarter cup would probably work fine ergo, “some”
>>22263980What are the leaves for? Also are you the alcoholic anon with the poor sick kitty? And the panade is the move. So many people don't panade and wonder why they have dry ass mealy meatballs.
>>22264056This one is not sick, just blind, was like that when i got himUnless you mean my old cat Liam, he got cancer and died :’(People just don’t know the techniques, unless someone teaches them, that’s why i post, i learned to cook here and now i’m pretty good Anyway next important thing is to have some fresh tomato sauce to add at the endI’m out of cans of ground tomatoes, and i don’t want to use a whole can of peeled tomatoes, so i’m going to peel a couple regular tomatoes by blanching them. They go in boiling water for about 30 seconds.
Then into ice waterYes this is overdoing things but worth it if you enjoy the process and get to share the end result with the people you care about
the peels come right off after you blanch them. Then i process them in a food mill, but you could use a cheese grater
The result is basically the same stuff you get in a can of ground peeled tomatoes If you add this at the very end, it makes the whole sauce taste much brighter and more tomato-ey
>>22263980Meat mix?>>22263994Yum, savory cereal>>22264041Cute!
Its important to make your balls about the same size, and not to compress the ground meat too much >>22264108Meat mix is 50/50 top round, veal and pork
Brown the balls on high heat. Brown means brown, not gray. Common mistake evidenced in the other meatball thread
>>22264112How can you have 50/50 of three things, you stupid shit. Thread ruined.
>>22264147To clarify, it was 50/50 veal, beef, and pork, and about 15% panade.
this is an advanced technique, cooking in 3 dimensions. You shouldn’t try this unless you’re certified.
there are theoretical limits on how many meatballs can fit in one pan of sauce, but in practice it’s impossible. These simmer for 30 minutes.
>>22264089You can roughly chop tomatoes, cook them in a pot until they soften up, then pass through a fine mesh seive. You get the same exact thing with less than half of the work.
>>22264167>this is an advanced technique, cooking in 3 dimensionsOP confirmed professional baller. If they get much closer they start generating an electric field and you end up with ball lighting
>>22264174NTA but it's a lot easier to the score an X in the tomatoes for and boil them for 20 seconds than your method. The skins slip right off. The ice bath is unnecessary unless you have soft hands.
>>22264230I’ll try that, ty >>22264219jej>>22264174Sounds like more work than my method or otheranons method, chopping and then cooking them down, its not like ice water is some great feat Sort of a noisy picture here, what we have is meatballs in sauce over spaghetti, with parmesan and parsley on top; and the fresh tomato sauce drizzled over everything. It came out great, meatballs are very tender, if you take one thing away from the thread its to use panade with meatballs, meatloaf and the like. Good night anons
>>22264230>>22264271Usually when peeling you also deseed them, which takes a lot of time and is messy. Passing through a seive peels and deseeds them. You're kinda stupid if you really think scoring an X in each individual tomato, boiling them, dunking in ice water, hand peeling individually, then passing through a food mill is faster than halving/quartering the tomatos, simmering them for 5 minutes then pressing them through a seive. Those mills are also a fuckbitch to clean.You need more oil in your pan when you're searing them btw. You should aim for fully browned balls rather than 2 flat little shit stains like you got lol.
>>22264271I've been inspired to make meatballs and gnocchi for the next couple days, and will be using panade (I used breadcrumbs before, just not this combo)
nice balls haha but seriously good looking balls
>>22264282simmering for 5 minutes would ruin the fresh tomato flavor and leave me with cooked tomatoes. the sauce already has cooked tomatoes.also, a mill is just a sieve optimized for tomatoes, mine is easier to clean than a sieve, and my whole process takes about 5 minutes anyway. you're right about the oil
>>22263980God i fucking love meatballs in tomato sauce
>>22264282I said the ice bath is unnecessary unless you have soft hands. The rest is you being a fussy fuckman.
>>222643355 minute simmer does not kill the freshness or acidity of tomatoes. You just cook them enough to soften so they pass through a sieve easily.I have that exact food mill and it is objectively slower to wash than a mill. It is also slower to use than a spoon + china cap sieve. OP also used 3 seperate bowls along with his mill. With a sieve you just need 2.You just pass water through the sieve and it is clean.
>>22264172Your veggie dice was way too large, they are supposed to melt into the sauce not Be the sauce.
