meatballs

henapple · October 2014

I have some Italian sausage and need a recipe for meatballs and sauce. I should have about 3 hours to egg. @TigerTony‌ ...feel free to jump in here. Thanks

yzzi · October 2014

I had an unconventional recipe that turned out amazing and has since been my goto recipe: http://eggheadforum.com/discussion/1157724/meatballs-lots-of-pic#latest

blind99 · October 2014

I've used "grandma maronis meatballs" recipe from a bobby flay throwdown episode a few times. It turns out well and you don't have to sauté them. They only use beef but I've put in pork too.

thetrim · October 2014

Mama mancini's

SGH · October 2014

@henapple‌
Good day brother Apple. Let me say that the recipe that @yzzi‌ shared above is excellent. The only thing I modified on his recipe was I gave the meat balls a 1 hour indirect smoking with pecan at 150 degrees first and substituted the healthy stuff with tasty unhealthy stuff. This isn't necessary just something that I like to do. Smokey meatballs are awesome in my book. Also you should not smoke at 150 as it's not proper. I do it because I'm old and hard headed. Looking back, I didn't thank @yzzi‌ for sharing this fine recipe. I would like to rectify this now. @yzzi thank you for sharing and posting your meatball recipe and technique my friend. I really enjoy it sir.

lkapigian · October 2014

@yzzi did you preheat skillet first, any oil in skillet? or just cold meat balls, cold pan and on The Egg?

Thank You

ChokeOnSmoke · October 2014

I do meatballs quite often on the egg. I make them big, (size in between a golf ball and a baseball), get about 12 balls per 2 lbs of meat. Egg them indirect (placed directly on the grid) at 400 for about 15-20 minutes (about 160 internal temp). Fantastic!

yzzi · October 2014

@SGH thanks for the rectification, glad you enjoyed them, even though I'm convinced the "healthy" ingredients yield a very tender and moist meatball. But I"m with ya on substituting the unhealthy things since I do that all the time. Happy wife happy life, and in this case, in worked out well in my favor.

@lkapigian I usually heat the skillet and lightly oil the first batch that I do. There ends up being enough grease that the subsequent batches don't need any oil. I usually do my meatballs pretty small, but if you wanted larger I would probably sear them first and then let them go indirect until they come to temp. But yes, I heat the skillet then sear until they are well browned and cooked to an appropriate temp. I'm pretty sure though that I've thrown meatballs in a cold skillet and let it all come up to temp without any noticible differences. I recommend a hot pan though unless you wanted more smokey flavor then do what @SGH did.

shtgunal3 · October 2014

I normally do meatballs indirect @350 with a little pecan to get a little smoke.

TFols · October 2014

I don't have a meatball recipe but I do make a grilled meatball sandwich with meatballs I buy from the butcher counter at my local market. Grilled raised direct at about 450* until about 145*. Cut in half and put on sliced Italian bread, add sauce and cheese, back on the Egg until the cheese melts. Makes a fantastic sandwich.

Sixpack1 · October 2014

The secret to great meatballs is adding a little spagetti sauce and brown sugar to the mix. Make them how you want then add the sauce and brown sugar. Give it a try you can thank me later...

henapple · October 2014

On top, in the mix?

yzzi · October 2014

How about injecting them?

cazzy · October 2014

henapple said:
On top, in the mix?

Add them like they are ingredients, into the mix. It will help with moisture and with binding.

meatballs

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