Because of how much I loved the meatballs at the Weber event, I went ahead and grabbed some ground veal and Rao’s marinara sauce to make the meatballs! Both are way more expensive than pretty much any ingredient I ever buy!
I’m gonna self grind both the pork and the beef to try to save some money on this as I already have those in my freezer. What setting would I grind those on? More of a thick grind or more of a thin grind?
I wish. Haven’t been to a game in way too long. I live a stones throw from the Sox stadium and have avoided that disaster except when tickets are bought for me.
We need some major baseball change in this city to get me to really care again. Even that may not fix my apathy.
Okay, I have the oh so amazing plastic one for the kitchenaid that came with two. I’ll have to measure them. Do you prefer to do one pass, or grind twice?
I usually do one pass. If your grinder seems to struggle using a 4.5mm plate than I would grind with a bigger plate first before using the 4.5mm plate. When I made bratwurst the other day I did two passes: once at 6mm and once with the finest plate that I have - about 1/8" - maybe a little smaller. The bratwurst came out similar to an emulsified sausage.
I did it! Made my first batch today. I split the pound of veal into 4 quarter pounds packs so I can do 4 sets of half recipe meatballs.
This set was mixed by the youngest chef in the family who thought it was both really gross and really fun at the same time!
I served them on sourdough and everyone agreed that these were the best meatballs they had had! The younger one only struggled to eat because she didn’t like how messy it was.
Not sure why, but they did not stay together very well and kept breaking up on the grill. I ground the pork and beef using the smaller of the two grind plates that came with my KA grinder. I accidentally used two eggs instead of one, but I don’t think that would have changed much. I have had this issue with home ground burgers as well. Does anyone have any recommendations on what I could do differently?
Meatballs need enough fat and some binder to hold together. Egg with a little bit of breadcrumbs also help although you don't want to many breadcrumbs. Too fine a grind and overworking is another reason. You have to be gentle.
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