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A16 meatballs

Rich02's picture

A16 meatballs (post #37821)

Rich02 on Mon, 08/24/2009 - 12:31
in

Thank you, thank you, thank you.  Finally tried the meatballs on Sunday.  Wow! Although I didjn't use riccotta, I used plain yogurt and they were super.  We have the second annual Pasta Sauce contest coming up in Sept. and they will be on my menu.  Rich

It's not what you say or what you do- it's how you make people feel

We did what we did when we knew what we knew, now that we know better, we should do the better thing.   Maya Angelou

-A +A
bjb0777's picture

(post #37821, reply #1 of 10)

by bjb0777 in reply to Rich02 [original] on Mon, 08/24/2009 - 21:14

Sounds intriguing..where is recipe found? Barb

Mrs. Who's picture

(post #37821, reply #2 of 10)

by Mrs. Who in reply to Anonymous [original] on Tue, 08/25/2009 - 11:34

I think this is it :)


 


http://forums.taunton.com/tp-cookstalk/messages?msg=29508.1


 

 

bjb0777's picture

(post #37821, reply #3 of 10)

by bjb0777 in reply to Anonymous [original] on Tue, 08/25/2009 - 11:56

Thanks so much..sounds great. Barb

Jean's picture

(post #37821, reply #4 of 10)

by Jean in reply to Anonymous [original] on Tue, 08/25/2009 - 11:57

I just re-read that recipe and noted that there is a whole day's supply of sodium in one serving.  They must really be good.


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Risottogirl's picture

(post #37821, reply #5 of 10)

by Risottogirl in reply to Anonymous [original] on Tue, 08/25/2009 - 16:28

They are really good :)

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

courgette's picture

(post #37821, reply #6 of 10)

by courgette in reply to Anonymous [original] on Tue, 08/25/2009 - 21:05

They are on my klist to try as soon as the weather cools off.


Mo

Pielove's picture

Here is the link for the (post #37821, reply #9 of 10)

by Pielove in reply to Anonymous [original] on Thu, 01/14/2010 - 18:29

Here is the link for the forum update:

http://forums.finecooking.com/node/32950

These meatballs sound great, I will be giving them a try!

pie

nutcakes's picture

(post #37821, reply #7 of 10)

by nutcakes in reply to Rich02 [original] on Sat, 08/29/2009 - 05:04

Cool, thanks for the report. Who woulda thought yogurt? Those are some insanely good meatballs, they are now legendary. I am due to make another batch sometime soon. When I don't want to bother with all those ingredients I make Rocco's Mama's Meatballs which are light, tender and juicy.


http://www.roccodispirito.com/recipes/mama_smeatballs

Flavourgirl's picture

I tried these meatballs the (post #37821, reply #8 of 10)

by Flavourgirl in reply to Rich02 [original] on Thu, 01/14/2010 - 12:06

I tried these meatballs the other day and all I can say is Fabulous. My girl's even liked them. These are replacing my T&T recipe.

Speaking of which, have these been entered into the Tried & True Folder? I did a search and only about 5 threads came up and they didn't seem to be from the T&T.

If they are not, I nominate them for the T&T Folder.....

nutcakes's picture

They should be put in T&T, (post #37821, reply #10 of 10)

by nutcakes in reply to Flavourgirl [original] on Fri, 03/12/2010 - 18:58

They should be put in T&T, there are enough poeple who are wow'd by them here. But this forum has kinda died, unfortunately, due to navigation and site problems. I don't want to lose recipes here any longer.

I will say that I have made my own faux microwave "ricotta" now, from whole milk and vinegar and it is good. Aside from that, I'm starting to agree with the Serious Eats bloggers that using cottage cheese is a fresher product than grocery store ricotta. You can puree it in a blender if you aren't whipping the cottage cheese with eggs for lasagne filler.