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Post by speedrackin on Nov 14, 2015 5:07:06 GMT -5
Im lookin for a recipe for meatballs and a meatloaf , time to start grazin on all this elk meat steaks are almost gone . thks
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Post by deadeye on Nov 20, 2015 18:29:48 GMT -5
Im lookin for a recipe for meatballs and a meatloaf , time to start grazin on all this elk meat steaks are almost gone . thks hang in there speedrackin- I have one if you like spicy/just need a little time to look up &post! 
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Post by deadeye on Nov 21, 2015 11:32:44 GMT -5
spicy meatloaf...
1-1/2-2lbs venison burger or lean hamburger or elkburger 1 large onion chopped 1-1/2 cup italian bread crumbs or can substitute crackers 1/4 cup grated parmesan cheese 2 tablespoons minced garlic 2 eggs 1/2 cup tomato juice 1/4 cup taco seasoning mix 1/8 cup hot barbecue sauce-..see customizing bbq sauce thread or just use hot sauces like smack your a$$ sally etc. 1/8 cup red pepper light sprinkling of cayenne pepper powder
mix well the above in large plastic or glass bowl -put into buttered baking pan approx. 5"x10" approx. 4" in depth
separate small dish 1/2 cup of ketchup with 1/8 cup hot bbq sauce-mix well as this for top layer(I like a thick layer).> apply this & spread on top to the well mixed meatloaf that is in the buttered pan.
preheat oven to 375 degrees
cover with foil & bake for 1hr 20min...*uncover(take foil off) last 25min.
next batch you can alter & make any adjustments to your liking if needed. |
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Post by speedrackin on Nov 24, 2015 7:10:18 GMT -5
deadeye thks for the recipe , ill get it together as soon as deer season winds down thks again
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Post by Yankee Bill on Dec 15, 2015 22:22:35 GMT -5
Here ya go speed, this is my Grandmother's recipe. She was from Naples, It.
MEATBALLS
3 lb. 80/20 Hamburg
2 -2.5 lb. Ground Pork
6 - 8 Lg. Cloves Garlic minced
1 ½ - 2 Cups chopped Italian Parsley ( 2 lg. Bunches)
2 to 2 1/2 Cups graded Peccorino Romano, or, Parmigiano Reggiano Cheese A few shakes of crushed Red Pepper flakes if you like them spicy
4 Lg. Eggs lightly beaten
1 Loaf day old Italian Bread .... remove crust and cut white part of bread into 1" cubes
and soak w/ milk for 1 hr. or so, until soft, then squeeze out lquid.
In a large bowl add bread after liquid has been squeezed out, add eggs and incorporate w/ fingers. Add parsley, garlic, cheese and pepper to taste, mix thoroughly into a slurry .
Add mixture to meat a little at a time and mix by hand. Make your Meatballs.
We pan fry the meatballs in about 1/2" of canola oil on all sides until a crust forms and well browned. Remove and drain on paper towels.
Put in sauce and cook at a low simmer for 2 - 3 hrs. stirring every 15 min. or so.
If using ground Venison you can use a 70 /30 mixture of ground Venison / Pork, any less pork and your Meatballs may be too dry.
Mangiare Bene!
YB |
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Post by itneverends22 on Dec 15, 2015 22:41:09 GMT -5
Here ya go speed, this is my Grandmother's recipe. She was from Naples, It.
MEATBALLS
3 lb. 80/20 Hamburg
2 -2.5 lb. Ground Pork
6 - 8 Lg. Cloves Garlic minced
1 ½ - 2 Cups chopped Italian Parsley ( 2 lg. Bunches)
2 to 2 1/2 Cups graded Peccorino Romano, or, Parmigiano Reggiano Cheese A few shakes of crushed Red Pepper flakes if you like them spicy
4 Lg. Eggs lightly beaten
1 Loaf day old Italian Bread day old .... remove crust cut into 1" cubes
and soak w/ milk for 1 hr. or so, until soft, then squeeze out lquid.
In a large bowl add bread after liquid has been squeezed out, add eggs and incorporate w/ fingers. Add parsley, garlic, cheese and pepper to taste, mix thoroughly into a slurry .
Add mixture to meat a little at a time and mix by hand. Make your Meatballs.
We pan fry the meatballs in about 1/2" of canola oil on all sides until a crust forms and well browned. Remove and drain on paper towels.
Put in sauce and cook at a low simmer for 2 - 3 hrs.
If using ground Venison you can use a 70 /30 mixture of ground Venison / Pork, any less pork and your Meatballs may be dry.
Mangiare Bene!
YB Y B, Do you know about how many meatballs can you make with this recipe ? also could you freeze some? looks very good!! bet they taste even better!! Thanks, ( does your mom use home grown hot peppers from italy?) Charlie. |
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Post by Yankee Bill on Dec 15, 2015 23:01:57 GMT -5
Charlie, sadly my parents and grandparents are all long gone now. But no, no home grown hot peppers from Italy. I actually made that pot of (Gravy) as we call it that's in the pic. I don't recall exactly how many meatball's this amount makes, it really depends on how big you make them. We make them kinda big, about the size of a scoop of ice cream. Probably 30 or so that size in this recipe.
Yes, they freeze very well.
YB
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Post by itneverends22 on Dec 16, 2015 8:11:26 GMT -5
Y B, Thank you! I'LL try these after m l season, closes 12-22 here in N. Y.
Thanks.. Charlie.
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Post by Yankee Bill on Dec 25, 2015 14:10:36 GMT -5
Y B, Do you know about how many meatballs can you make with this recipe ? also could you freeze some? looks very good!! bet they taste even better!! Thanks, ( does your mom use home grown hot peppers from italy?) Charlie. Charlie, I just made some more of these and this recipe made 45 meatballs using an ice cream scoop with a release bail on it to measure them. I also used 12 links of Italian Sausage, two 109 oz. cans of tomato sauce & one 28 oz. can of crushed tomato's. It makes ALOT! You may want to 1/2 the recipe to try it first. Merry Christmas! YB. |
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Post by itneverends22 on Dec 26, 2015 15:34:19 GMT -5
Y B. thanks , yes thats way too much for myself, I wii cut that recipe in half, I figure I'll make half, freeze half, can't wait to try it! hope you and your family had a super christmas!
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