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 Post subject: The Meatball Recipe
PostPosted: Fri May 9th, 2008, 18:55 GMT 
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Joined: Mon March 6th, 2006, 23:52 GMT
Posts: 896
On Jan. 2 on the “Number One” show Bob played a song by Josh White called One Meat Ball and gave us a recipe for The Perfect Meatball. Although I really can’t picture Bob in the kitchen following anybody’s directions, it sounded good to me so a few days ago I gave it a try. They are really great! My husband raved about them. The recipe makes about 20 golf-ball sized meatballs which take about 20 minutes to cook up. My butcher “doesn’t have a clean source for veal,” so I just used ½ lb. pork and ½ lb. beef. (Whatever long abandoned faith Bob is currently practicing, he’s sure not keeping kosher!) Since he gave no measurements for the spices, I used ¼ tsp pepper, and ½ tsp each of dried oregano and dried basil.

The Perfect Meatball
3 minced cloves garlic
¼ cup vegetable oil (for frying)
1 pound ground meat (equal parts beef, pork, veal)
¼ cup grated Parmesan cheese
9 Saltine crackers, finely crushed
½ teaspoon salt
black pepper
oregano
dried basil
1 tablespoon chopped fresh parsley
¼ cup water
1 egg
1 teaspoon tomato paste
“Heat the oil over a low heat in a large Dutch oven. In a big bowl, add the meat, garlic, cheese, crackers, and spices. Mix lightly with your fingers. Don’t be shy—get into it. In a small bowl, whisk the water, the egg, and the tomato paste. Add the egg mixture to the meat mixture. Mix it lightly with your fingers. Form it into drum shapes, or balls. Cook in batches, over medium high heat, until its browned on both sides. That will be about five minutes total. Serve ‘em up with some potatoes, or some spaghetti, or just make a sandwich out of them. You're gonna love 'em."


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 Post subject:
PostPosted: Sun May 11th, 2008, 13:36 GMT 
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Joined: Sat April 7th, 2007, 19:02 GMT
Posts: 1633
Location: At home.
I sincerely hope it's all ORGANIC at least! :cry:


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 Post subject:
PostPosted: Sun May 11th, 2008, 21:05 GMT 
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Joined: Thu May 24th, 2007, 11:23 GMT
Posts: 3712
Location: Just like you, I'm tangled up in blue
Are Saltine crackers the US equivalent of British cream crackers? What would that amount of crackers weigh? :?


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 Post subject:
PostPosted: Sun May 11th, 2008, 21:30 GMT 
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Joined: Thu November 15th, 2007, 21:23 GMT
Posts: 1952
Location: the North Country
Maybe this will help with the saltine cracker question. Maybe you know them as soda crackers.
http://en.wikipedia.org/wiki/Saltine

I have made these and they are very good.


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 Post subject:
PostPosted: Sun May 11th, 2008, 22:14 GMT 
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Joined: Thu May 24th, 2007, 11:23 GMT
Posts: 3712
Location: Just like you, I'm tangled up in blue
Thanks! They look like what I call cream crackers. I have seen those little restaurant packets of two - are those the regular size? The cream crackers I'm thinking of would be 2 or 3 times that size. I think I would have to experiment with the meatball mixture!


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 Post subject:
PostPosted: Sun May 11th, 2008, 22:34 GMT 
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Joined: Thu November 15th, 2007, 21:23 GMT
Posts: 1952
Location: the North Country
Those restaurant packets sound like they'd be saltines. They would be regular sized I'm guessing.


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