Meat Balls -how long do they take? (1 Viewer)

[whathappen?]

Hey just made some meatballs there
mince beef
onion
basil
chili
salt

mushed them into balls just a bit bigger than bite size.I put olive oil over them and put them into a tinfoil cocoon thing.They are in the oven at about 150 just wondering how long they will take

 

[Umfufu]

Once they're firm in the center, they should be fine.
Maybe 15 mins or so?

Take one out & cut it in half to make sure before you eat it.

 

[Anthony]

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[whathappen?]

yum eating them now.savage so they are

 

[Umfufu]

yum eating them now.savage so they are

Did you use egg or breadcrumbs to bind the mixture?
I've been on a homemade burger buzz for the last couple of weeks.

Gonna do them again this week with chillies, garlic & red onion.

Lum lum.

 

[whathappen?]

I put the mince into a bowl added a squeeze of Lime juice,some finely chopped onion and some crushed chili. I sprinkled some flour onto a board and used this to bind them together.I didnt need to use much though.I covered them in a tomato sauce added more lime and some oilive oil. They only took about 20 mins.They were very very yummy .I had them with homemade pizza .The pizza was 1/2 of a baguette ( you know the half cooked ones) I put some basil pesto mozzerela and fresh basil on it.A drizzle of olive oil and flung them into the oven.I also had some of the same tomato sauce and pasta filled with spinnack and ricotta (sp?)
Stuffed now but tasty out

 

[Umfufu]

Sounds like the tastiest thing anyone's ever eaten!

 

[GO]

Them meatballs sound tasty alright,but check this out....
Make them with beef mince and sausauge meat in a 3.1 ratio.
You'll never look back.

 

[Wobbler]

Made these little fuckers a while back. Gorgeous

Pork and lemon meatballs
Delectable little balls, these. You probably wouldn't mind a few wide and slithery Italian noodles on the side, or perhaps some rice. Or maybe just a plate of greens, such as sprout tops or purple sprouting. Serves 4.
70g fresh white breadcrumbs
500g pork
a lemon
a large handful of parsley leaves, chopped
about 6 bushy sprigs of thyme
2 tbsp grated Parmesan
8 anchovy fillets, chopped
to cook:
2 tbsp olive oil
40g butter
200ml chicken stock
Put the breadcrumbs and pork into a mixing bowl. Grate the lemon and add the zest to the pork, then halve and squeeze the lemon. Add the lemon juice to the pork with the parsley and the thyme leaves stripped from their stems. Tip in the Parmesan then the anchovy fillets. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly.
Make about 18 small balls of the mixture, using a generously heaped tablespoon of pork for each one. I shape them into a rough ball, flatten them slightly, then put each one on to a floured baking sheet.
Warm the oil and butter in a heavy-based non-stick pan. Roll the patties lightly in the flour then fry them, about eight at a time, for 4-5 minutes until they are crisply golden on each side. Lower the heat and leave to cook through to the middle - a matter of 6-8 minutes more. I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior.
Tip the fat, or at least most of it, from the pan, then pour in the chicken stock. Leave to bubble for a good 2 or 3 minutes, scraping up and stirring in any pan stickings. Let the stock bubble down a bit, then divide the patties between four plates and spoon over the juices from the pan.

http://www.guardian.co.uk/lifeandstyle/2008/apr/13/recipes.foodanddrink

 

[the strange guy]

For my meatballs I use a 1:1 beef to pork ratio,
a fresh egg, chopped fresh parsley, basil, oregano
and sage in a 2:2:2:1 ratio, a good lump parmesan
grated up, four minced garlic cloves, salt and pepper.

Then I fry them in olive oil and a little bit of butter,
just to brown them, and then plonk them in my
tomato sauce on a very, very low simmer for around
45 mins.

BALL HEAVEN

 

[jillface]

i can confirm that the strange guy's balls are delicious.

 

[Cormcolash]

Paging Catweasle, emergency, emergency

 

[jillface]

oh shit.

 

[GO]

For my meatballs I use a 1:1 beef to pork ratio,
a fresh egg, chopped fresh parsley, basil, oregano
and sage in a 2:2:2:1 ratio, a good lump parmesan
grated up, four minced garlic cloves, salt and pepper.

Then I fry them in olive oil and a little bit of butter,
just to brown them, and then plonk them in my
tomato sauce on a very, very low simmer for around
45 mins.

BALL HEAVEN

I'll have to have the little lady take a look at your balls.
They sound rad.

 

[the strange guy]

My balls need a lot of care and attention and
take quite a while to finish but it's worth
every second.

 

[shower another shower]

So full. Left-over, minestrone-meatball soup.