To Boil, Fry, or Bake that is the question....

[David Raccah]

Hello Everyone,

I normally boil/braise my meatballs, but now I want to try frying or baking them. What do you all think? I have had a quick look around the internet and it seems to be a highly contented and religiously fought (not faith related) subject.

What do you all think?
David

[Shlomo R]

My personal motto is, "when in doubt, BROIL. And if you can't broil it, pick something you can broil." For meatballs, I would say flatten them out a bit and then broil.

I know, useless response. I couldn't help myself.

[Daniel Rogov]

Mix the chopped meat with a bit of dried breadcrumbs and an egg, season generously with salt and pepper, add a handful of pine nuts if you like, knead nicely, form into small balls and deep fry as you would felafel. Serve with whatever sauces you normally use or try a tchina sauce for dipping.

Best
Rogov

[Jo Ann Henderson]

I will either fry or bake in a very high oven 400+ degrees.

[David Raccah]

Yep I went with baking, as frying is a bit too much fat for me, but it was not crispy enough. I baked them for 20 minutes at 400 degrees. They had a somewhat hard outer shell, made by rolling them in ground almonds, but not enough crunch. I fear baking them longer or at a higher temperature. Any ideas other than frying? If the only idea is frying I guess I will live with baking.

David

[David Raccah]

Here is my write up on my dinner and the recipe http://kosherwinemusings.com/2010/07/28/baked-meatballs-tomato-sauce-brown-rice-and-binyamina-cabernet-sauvignon-reserve/. Any other ideas would be appreciated.

David

[Matilda L]

When I make meatballs for spaghetti sauce I usually simmer the meatballs in wine, strain, and then add to the tomato-based sauce.