[Sca-cooks] Meatball subs-OOP

[grizly]

-----Original Message-----
niccolo difrancesco mentioned:
  <<< The
premade/frozen meatballs I use for some catering type applications are
astounding like you describe.  They don't use the same dairy and
binder I
would, but the pork sweetness is right there with the tenderness.
i can get them in half ounce size as well as 1 oz, 2 oz, 4 oz and 6 oz.
Same price per pound, and all very good. >>>

1.2 oz, 1 oz, 2 oz, 4 oz and 6 oz. meatballs?  I assuming you are
saying each meatball is this size and this isn't a packaging of say
1/2 oz. meatballs in these size packages.

<<<SNIP>>> Although I guess if you boil it for
part of the time, either before or after grilling it and not just
grill it for the whole time, this might work better. > > > > >

The sizes area as you described . . . . the meatball size.  The larger ones
are for service as they are, like on spaghetti or in a dish with sauce and
cheese ala Parmesan.  The alrger balls are meaty and present a different
experience with the meatball.  More interior space means more juicy meat to
browner crusty outside.  Boiling is a bad idea, for these as they are
pre-cooked.  Just thaw and bake in 350 to 400F oven until serving temp.
Heating them through in the serving sauce is a different story, and is a
good way to get sauce flavor to permeate some of meat.  The principals are
the same as for the several meat ball or farcemeat recipes in perod
(obligatory nod to thistorical cookery).

As to the usefulness or size variations, consider a mazo ball soup.  Some
people have many little ones, and some orthodoxy demands one large ball that
the diner breaks up at his or her whim.


niccolo difrancesco
('abundanza' is the impression of abundance, which is the impressinon
garnered with large meatballs)