Meatballs

Powak

Lookin to make some killer meatballs tonight. Using a classic recipe with beef, pork and veal. Most recipes I’ve looked at talk about pan frying em first, then finishing em in the sauce. I’m kinda on the fence between doing it that way, or pan searing then roasting in the egg or just straight up roasting in the egg. Any recommendations?

lkapigian

Never done them on the egg,but baked them first in the oven VS going string in the sauce....Egged would be even better, but either way IMO baked/smoked VS poached .......Love to see the end product 

Powak

lkapigian said:

Never done them on the egg,but baked them first in the oven VS going string in the sauce....Egged would be even better, but either way IMO baked/smoked VS poached .......Love to see the end product 

Will definitely post pics. I’ve done turkey meatballs in the egg many times. 400 indirect for 25-30 minutes. come out outstanding. I’ve also done the pan fry first but I didn’t include shredded white bread in my recipe and they fell apart pretty good before even getting to the pot.

Gr_egger

We do chicken parmesan meatballs on the egg at least once a month.  Will never use the oven for this again!  I usually run them at 350-400 degrees direct to get a bit of a crust and it takes about 15 minutes.  Finish off baking in the sauce for another 20 minutes indirect.  Here is a couple pics.  Hope this helps.   

shtgunal3

I do them in the egg and then in the sauce

Powak

I definitely gotta try direct in the egg first and then finish in the sauce. Tonight I did em
at 400 in our oven then had to give em a quick sear in the skillet to give them a little extra crust on the bottom. I threw them in the sauce to keep warm. They did come out killer though. No after cooked shots but here’s them before the oven.

Powak

I HIGHLY recommend this sauce and the roasted garlic sauce by these guys 

Tekkamaki

Those look delicious.  I make meatballs often, though I have not tried them on my new egg.  My favorite type is actually Spanish meatballs.  I stew them for 30 minutes in stewed Tomatoes with pimento Basque red pepper,  served over rice

Boileregger

I smoke meatballs.  Details here

https://eggheadforum.com/discussion/1216689/spaghetti-and-meatballs

LDR

Gr_egger said:

We do chicken parmesan meatballs on the egg at least once a month.  Will never use the oven for this again!  I usually run them at 350-400 degrees direct to get a bit of a crust and it takes about 15 minutes.  Finish off baking in the sauce for another 20 minutes indirect.  Here is a couple pics.  Hope this helps.   

Got a recipe to share on those chicken Parmesan meatballs?  Thanks!

JohnEggGio

Powak said:

I HIGHLY recommend this sauce and the roasted garlic sauce by these guys 

Best jarred sauce I’ve had, but expensive.  To go against the flow, I wouldn’t add smoked meatballs to a good sauce that’s gonna be served over pasta.  The sauce will pick-up all that smoke. Just doesn’t appeal to me.

I cook my meatballs in a 300 degree convection oven - 20 minutes, rotate the pan, go another 20.

Carolina Q

Never seen Rao's sauces, but just found them on Amazon. Indeed they are a bit expensive. I have a Lidia Bastianich marinara recipe that is excellent. I found a pic of the Rao's ingredient label and it is similar. Lidia doesn't include onions or oregano, but it would probably be even better with those. I'll have to try that next time. Also, she uses red pepper flakes instead of black pepper. 

Rao's...

Lidia's recipe...
https://lidiasitaly.com/recipes/marinara-sauce/

Now I want some meatballs!

smokingal

I recommend trying them on the Egg.  It's been quite some time since I've made them, but back when I was rocking the CharGriller Pro, I made some smoked mozzarella stuffed beef and lamb meatballs.  Paired nicely with homemade spaghetti and in a meatball grinder.

Carolina Q

Was not familiar with Rau's restaurant. Apparently quite exclusive, no reservations, you gotta know somebody. Been around since 1896!

Here's Rau's meatball recipe, from their website.
https://www.raos.com/recipes/classic-meatballs/

Also, their marinara is much less expensive than it is on Amazon. Though I don't know their shipping cost.
$5.99 - 15.5oz
$8.99 - 24oz
$9.99 - 32oz
https://www.raos.com/product/marinara-sauce/

Botch

smokingal said:

Oh, ma-a-a-an!!  

HeavyG

Carolina Q said:

Was not familiar with Rau's restaurant. Apparently quite exclusive, no reservations, you gotta know somebody. Been around since 1896!

Here's Rau's meatball recipe, from their website.
https://www.raos.com/recipes/classic-meatballs/

Also, their marinara is much less expensive than it is on Amazon. Though I don't know their shipping cost.
$5.99 - 15.5oz
$8.99 - 24oz
$9.99 - 32oz
https://www.raos.com/product/marinara-sauce/

I had never tried the Rao's marinara before reading this thread. Bought a couple jars Friday from a local Kroger's which had the 24oz jars on sale for $5.99. Kroger's normal price per 24oz jar is $7.49.

A quick taste from the jar tastes ok. Nothing fabulous, but once it is heated and served with some meatballs (which I'll be making in about an hour) perhaps I'll find it more impressive.

marysvilleksegghead

Gr_egger said:

We do chicken parmesan meatballs on the egg at least once a month.  Will never use the oven for this again!  I usually run them at 350-400 degrees direct to get a bit of a crust and it takes about 15 minutes.  Finish off baking in the sauce for another 20 minutes indirect.  Here is a couple pics.  Hope this helps.   

Thanks for the tip . . . 1 more for "The List"! 

OshawaDave

I used to in the oven or frying pan camp until I cooked some on the Egg. They turned out great on the Egg. I cooked meatballs raised direct 375-400 for 20 minutes or so.

KGilma2018

I haven't tried roa's marinara but I use their pizza sauce on my pie's when I don't have any homemade sauce available.  It's really good.  I used it Friday actually. 

pgprescott

Botch said:

smokingal said:

Oh, ma-a-a-an!!  

That would be oh Ma-a-a-am!