Working on some variations of meatballs

MasterC

Getting ready to cook at my first Eggfest in June so I'm working on a menu. Tried out a few versions of meatballs. First was a spicy bbq glazed cheese and jalapeno which was a take on my meat loaf recipe. This was a 50/50 mix of venison and pork. They were really good but the texture was a little soft my liking. Used breadcrumbs, eggs and milk to bring it together. 

My second try was a sweet and sour 100% venison meatball with ginger and a sweet and sour glaze. This time I omitted the milk using only breadcrumbs and eggs. Freaking awesome, texture had the bite I wanted.

Third attempt was a cream cheese stuffed version of my first mix the 50/50 minus the bbq glaze. Again this one was a winner in flavor and the creamy cheese really played well with the softer texture but I would prefer more bite. 

I guess I could omitted the milk but I'm wondering if the pork may have contributed to soft texture. 

Any thoughts? I'm so looking forward to participating in the fest.

JethroBodeen

I usually go with a mixture of ground beef and venison. I also use Ritz or Saltines instead of bread crumbs etc.

smittydog27

I found you generally can't go wrong with a meatball.  sometimes I wrap in bacon, or onion. 

MasterC

Jethro, thank you for your input got me thinking. I will try crackers in the next batch. I'm thinking Cheezits; add more cheesiness to the recipe as well.
Curious to your beef choice, 80/20?

MasterC

smittydog27 said:

I found you generally can't go wrong with a meatball.  sometimes I wrap in bacon, or onion 



How do you  prepare the onion for wrapping?

KiterTodd

Good fun, @MasterC.  I like doing test cooks like this.  As long as you have people to help you eat it! 

smittydog27

smittydog27

Went to fresh thyme market. Got 2 lb chuck roast, one pound pork shoulder ( cut by meat dept).  Picked up a few large sweet onions and some thin bacon. Went home, had a few beverages, got right to start the task. Used my kitchen aid to grind the chuck and pork. Mixed to make Italian meatballs with seasoning.  Sat aside and chilled. Had another drink. Took out onions, cut ends off and peeled brown skin off and wiped eyes. Rinsed and freshened drink. Sit onion on end and slice the center-edge with one cut. Peel the onion layers apart but don’t break. Got out some jalapeño jack cheese, cut into 1” squares. Again, freshen drink.  Go get the meatball mix, pull out enough mix to fill the onion husks (bulbs) press the cheese into the center of meatball, put meatball in onion husk.  Onion will completely cover meatball.  Wrap meatball with bacon-two strips and use toothpicks to secure. Dust with favorite tub. Again, keep beer handy. Take beer out to egg to verify temp. Been holding 425 for 40 minutes or so.  Yep, time to cook. Put on egg for 40 minutes I guess. But know a 6 pack and some Canadian club are missing. Went back to check temp and find more beer. 180 degrees and I pulled them out.  Found more beer. Life is good. And so was the onion bomb!

smittydog27

bacon wrapped...

smittydog27

MasterC

Those all look good. I need to try that onion looks delicious. Great job Smittydog

MasterC

KiterTodd said:

Good fun, @MasterC.  I like doing test cooks like this.  As long as you have people to help you eat it! 

Love trying new things. I think there's an ancient saying, If you cook it, they will come.

northGAcock

Try salsa for the liquid as opposed to the milk. 

JethroBodeen

@MasterC   yes 80/20 is what I use.

loco_engr

I admire your efforts!

MasterC

northGAcock said:

Try salsa for the liquid as opposed to the milk. 

That sounds good 

MasterC

Thanks for the all the ideas. 

Lit

I do ground brisket and sausage 70/30. Use heavy cream instead of milk. I use my meatloaf recipe also. Have been glazing them with pineapple teriyaki lately and it’s really good. 

Griffin

smittydog27 said:

Only thing wrong with that picture is the missing beverage....

smittydog27

Pic was taken during 'shift change'.  I was on my way back to the fridge!