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Spaghetti and Meatballs BGE Style 7-28-12
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Doc_Eggerton
Posts: 5,321
There has been a lot of diet discussion today, and you can tell we're off the reservation. Been that way for a month dealing with my daughter's wedding. Monday starts a "reset" on our program which is a strict restart. Last time I did that I lost 5 pounds in a week, which should put me right back where I was a month ago.
OK, only two more nights of debauchery left.
Meatballs were 50/50 Italian sausage and ground round. Mixed finely diced sweet peppers, onion, and fresh garlic, with black pepper and sea salt, into the meat.
Cooked raised grid (next time lower grid) at close to 500 for about 5 minutes to a side. Store bought sauce, but the same diced mixture of veggies added. The bread was Alexia brand, which is the best prepared garlic bread I know.
I haven't had meatballs in I don't know how many decades. This was good. We are going to try the basket to make turkey balls, fish balls, crab balls......., with our usual veggies cooks.
Pics to follow.
OK, only two more nights of debauchery left.
Meatballs were 50/50 Italian sausage and ground round. Mixed finely diced sweet peppers, onion, and fresh garlic, with black pepper and sea salt, into the meat.
Cooked raised grid (next time lower grid) at close to 500 for about 5 minutes to a side. Store bought sauce, but the same diced mixture of veggies added. The bread was Alexia brand, which is the best prepared garlic bread I know.
I haven't had meatballs in I don't know how many decades. This was good. We are going to try the basket to make turkey balls, fish balls, crab balls......., with our usual veggies cooks.
Pics to follow.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Pics
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks good doc! I like the meatball rack
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Where did you buy the meatball rack?
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Williams Sonoma.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great! One thing I like to do is pan fry the meatballs first to get a nice caramelizationon them. Then I would finish in oven but now that I have an egg even better.The cooks you do always look like they turn out so taisty how do I get a reservation at the table Doc?
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With the rack closed, can you close the egg, does the handle stick out, or is that any problem if it does?
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With the rack closed, can you close the egg, does the handle stick out, or is that any problem if it does?
It has a detachable handle, that I don't use, I just grab the base. That was a Large, and it fit easily. MIght fit a Medium, but not sure.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Great idea and the results looks great. Thanks for sharing.-----------I feel a whole lot more like I do now than I did when I got here.
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I do the balls ( no rack) on the grid in reg lower then raise after setting the meat on all sides to raised. Also next time do sauce. It picks up a little smoke - wow.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I saw a your post on the BGE forum where you made meatballs from half ground beef and half Italian sausage. Looked great. So I looked around and found a simple Lugase Italian sausage recipe. I bought a 3 lb. pork shoulder. It turned out a bit less after removing the “skin” and bone. I got 3 lbs of chuck roast. Chilled and cubed everything and mixed up the cubes. Sprinkled the sausage seasoning over everything and mixed it up some more then ran it all through the grinder. 90 minutes in the freezer to firm up the meat balls and on they went at 400 dome temp. Actual operating dome temp was 350 more or less with all the tending but the smell of hair burning off my fingers and hands was a sure indication of sufficient fire. I did not add wood. Didn’t want it here. It was 55 minutes till the last one came off. The Thermopen really shined here. Lots of checking and moving from less hot to hot. Pork is “well” at 170. I went for 180 plus and it worked out well. Spaghetti tonight, Meatball sammies for a good while.My actuary says I'm dead.
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Wow, talk about knocking it up a notch! Looks great.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
The meat grinder is a great addition to the egg experience. Yup, it's time consuming. If time was my issue I'd still have the gasser.My actuary says I'm dead.
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That meatball rack is outstanding! Where did you get it, I want one.
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that looks great, doc. well played
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Bought the rack at Williams Sonoma. I suspect you can do beef just fine right on the grid, but we're going to do turkey, shrimp, fish balls which might need the support of the rack, and looking forward to (sort of) onigiiri rice balls.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Sounds great. I'm going to look the rack up. It's a great tool to have I'm sure.
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Doc the meatballs look great, tell me about cleaning the pan. Looks like it could pain.
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Soaked in dish water overnight and scrubbed with a yellow scrungie. No big deal, but all the SS stuff needs a soak after a cook.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Thanks Doc
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=D> Looks like both of you did a great job on dem meatballs. Suddenly I'm craving some sketti and meatballs.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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