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AlwaysGrateful
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 Mon, Nov 22 2010, 12:06 pm
I've made meatballs on the stovetop before, but it was always from a recipe. This time I want to cheat and used jarred sauce. Do I just bring the sauce to a boil, add the meatballs, and then simmer for half an hour or so? Will it also work to bake the meatballs in the oven and then just add the sauce when warming them up? (I'm making them ahead of time.)
Does one method work better than the other?
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cookielady
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Mon, Nov 22 2010, 12:10 pm
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I don't see why it wouldn't work with jarred sauce. Baking first in the oven really helps get rid of some of the grease and fat. I find baked ones can be a bit heavier, so it is a taste issue. My kids hate them baked, so lately I do them in the pot with sauce.
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AlwaysGrateful
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Mon, Nov 22 2010, 12:11 pm
We like them moist. Is that the opposite of "heavy"?
And I bought lean ground meat, so I'm not quite as worried about the fat.
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AlwaysGrateful
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Mon, Nov 22 2010, 12:13 pm
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Addition: moist and soft. So it's better to do them on the stove?
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sa613
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Mon, Nov 22 2010, 12:13 pm
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I think when they're simmered on the stove without baking 1st they absorb more flavor and are softer. I usually cook meatballs that way and skim off the fat that rises at the end. Better yet, refrigerate and the fat hardens and is really easy to pick off.
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cookielady
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Mon, Nov 22 2010, 12:13 pm
| AlwaysGrateful wrote: | We like them moist. Is that the opposite of "heavy"?
And I bought lean ground meat, so I'm not quite as worried about the fat. | I don't know if it's the opposite, but I think they are moister on stove top.
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mha3484
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Mon, Nov 22 2010, 12:35 pm
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I usually brown them on all sides in a frying pan and then add them to a pot of sauce.
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chocolate moose
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Mon, Nov 22 2010, 2:16 pm
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I used to always burn them on the stove so now I bake. but the sauce shuldn't matter - enjoy them !!!
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zigi
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Mon, Nov 22 2010, 2:20 pm
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do you have any idea for a non tomato based sauce? I usually cook them in my mirco but it broke. thanks!
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Maya
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Mon, Nov 22 2010, 2:23 pm
| zigi wrote: | | do you have any idea for a non tomato based sauce? I usually cook them in my mirco but it broke. thanks! |
My mother used to slice onions, sautee them for a bit, add water, spices and peas and when the water would boil, she'd add the meatballs. I liked them as a kid but my husband doesn't so I rarely make them.
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yo'ma
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Mon, Nov 22 2010, 3:17 pm
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I've never even made it in the oven. only the stove. That's the way my mom makes them, that's the way I do!
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zigi
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Mon, Nov 22 2010, 3:18 pm
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maya, thanks I will try it! sounds good!
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sky
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Mon, Nov 22 2010, 3:21 pm
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saute 1 diced onion, 2 stalks celery and some mushrooms. Add 3 gloves minced garlic. salt, pepper, paprkia, 1 tsp sugar. 20 oz tomato sauce and 6 oz tomato paste. This would work for 1 lb of meat. It makes a very thick sauce.
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ra_mom
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Mon, Nov 22 2010, 9:50 pm
| zigi wrote: | | do you have any idea for a non tomato based sauce? I usually cook them in my mirco but it broke. thanks! | I make honey garlic meatballs, meatball and dumpling soup, baked meatballs over garlic spaghetti, brown sauce meatballs, tangy meatballs, Silan meatballs... all of which are non-tomato based.
I've been playing with butternut squash sauces as a sub.
There are also recipes for meatballs in caraway sauce (I think I will try them with another flavor instead of caraway - maybe cumin?) and beer battered meatballs with a mustard sauce in the S&S book.
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bonitag1
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Tue, Nov 23 2010, 12:13 am
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I always make meatballs on the stovetop and don't brown them first. They cook in the sauce and are tender and juicy. I use extra lean ground beef. It's very easy and fast. Take 1 10.5 oz can of Manishewitz chicken broth (don't add water) and 1 can Rokeach tomato mushroom sauce and put both in the pan. Simmer for 10 minutes or so. Meanwhile mix the ground beef with a beaten egg (I use 1 egg per pound of beef) and a chopped onion or two. Form into small meatballs, place in simmering liquid with a tablespoon so they don't get smashed (once the balls heat through they get solid and can be stirred around). Cover, reduce heat to a low simmer and cook for a half hour or so. You can leave them for longer, they will just get better. Stir once or twice while cooking to make sure the balls are covered with sauce and don't stick to the bottom or each other. Serve over noodles or rice.
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chilled
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Tue, Nov 23 2010, 6:32 am
| zigi wrote: | | do you have any idea for a non tomato based sauce? I usually cook them in my mirco but it broke. thanks! |
I use a can of jelled cranberry sauce, 1/2 cup brown sugar, a cup of ketchup, a tbsp of lemon juice, and 1/2 cup water.
Sweet and sour! Delicious!
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Sweet Valley Gal
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Tue, Nov 23 2010, 6:37 am
| ra_mom wrote: | | zigi wrote: | | do you have any idea for a non tomato based sauce? I usually cook them in my mirco but it broke. thanks! | I make honey garlic meatballs, meatball and dumpling soup, baked meatballs over garlic spaghetti, brown sauce meatballs, tangy meatballs, Silan meatballs... all of which are non-tomato based.
I've been playing with butternut squash sauces as a sub.
There are also recipes for meatballs in caraway sauce (I think I will try them with another flavor instead of caraway - maybe cumin?) and beer battered meatballs with a mustard sauce in the S&S book. | can you please post the recipe??
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NativeMom
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Tue, Nov 23 2010, 6:46 am
| yo'ma wrote: | | I've never even made it in the oven. only the stove. That's the way my mom makes them, that's the way I do! |
Same here, and I don't fry them first I just put them in a saucepan with tomato sauce (either can or a jar of spaghetti sauce), wait till it starts to boil a bit and lower the temp and let them simmer for a little while. Usually about an hour, it depends on the size of the meatballs.
Last edited by NativeMom on Tue, Nov 23 2010, 9:06 am; edited 1 time in total
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ra_mom
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Tue, Nov 23 2010, 8:55 am
| Sweet Valley Gal wrote: | | ra_mom wrote: | | zigi wrote: | | do you have any idea for a non tomato based sauce? I usually cook them in my mirco but it broke. thanks! | I make honey garlic meatballs, meatball and dumpling soup, baked meatballs over garlic spaghetti, brown sauce meatballs, tangy meatballs, Silan meatballs... all of which are non-tomato based.
I've been playing with butternut squash sauces as a sub.
There are also recipes for meatballs in caraway sauce (I think I will try them with another flavor instead of caraway - maybe cumin?) and beer battered meatballs with a mustard sauce in the S&S book. | can you please post the recipe?? | Here it is
http://imamother.com/forum/vie.....arlic
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sa613
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Tue, Nov 23 2010, 9:23 am
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ra-mom your honey-garlic meatball recipe looks great. Could you also post your silan one?
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