Posted: 6/3/2016 7:54:57 PM EDT
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I'm going to make your awesome spaghetti sauce for my old man for Father's Day. I was thinking of doing some meatballs with the recipe this time, any idea how to fold those into your recipe?
Meaning, would I cook the meatballs separately and then let them simmer in the Dutch oven for a period of time while the sauce finishes cooking? Just cook them separately and combine when serving? Cook the meatballs totally in the sauce? I've never done meatballs before, so I'm a newby. |
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Assuming you've got a meatball recipe you really like (do you?), the idea is to not overcook them. They'll be dry, crumbly and shitty if you do. You'll want to make them after the sauce is done.
After forming them (I like mine about golf ball sized, or a little bigger), you want to brown them (Maillard Reaction FTW). You can do this right in the skillet by pan frying them in some oil, if you're super careful about handling. You don't want them to come apart while you're fucking with them. That's kind of a pain though (you have to turn them all the fuckin' time and they're...round), so a trick I picked up a while ago is to just put them all on a baking sheet and shove them under the broiler for a few minutes until they're nice and brown. Couldn't be easier. Between 5 and 10 minutes. Keep a close eye on them, so you don't burn 'em. Everyone's broiler is a little different (mine is wicked hot). This doesn't really cook them, it just makes them taste awesome. To actually finish cooking them, bring your sauce up to a simmer on the stove top, then toss the meatballs in. 10 minutes should be fine. If you want to get super scientific about it, poke the center of a few meatballs with a Thermapen until they hit Medium (145 F). You want them juuuuust cooked through until they're done. If you leave them in there for an hour or longer, they're going to suck. |
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Thank you Subnet! Very much appreciated!
I'll make the sauce Saturday so the flavors can melt and make the meatballs Sunday with them ending up done right before serving. And no I do not have a good recipe, as just going to try one off the net. If you have one, it would be much appreciated! |