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Unread 09-27-2012, 11:32 AM   #1
TastykakeWJ
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cooking ?... specifically meatballs in a crockpot

If any one has made meatballs in a crockpot ... How do you get them to stay together.... I put cheese in mine brown the outside in a pan then throw them in a crockpot with gravy.... But they always fall apart or break open....tips,comments suggestions???? I could google but i prefer my JF member opinions more

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Unread 09-27-2012, 11:37 AM   #2
Oldfrog
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More egg and bread crumbs ? Brown them longer ?
Other than that, I have no idea. Never tried it.
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Unread 09-27-2012, 02:01 PM   #3
TastykakeWJ
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hmmm i dont put egg in.....idk why...just dont
breadcrumbs.....might be

my recipie is

1 1/2 lbs ground beef ( 1lb 80/20 1/2 lb 95/5 )( i also use ground veal for the 1/2 if its on special)
1 1/2 cups bread crumbs
about half a shot glass to 3/4 Worcestershire sauce
1 tablespoon garlic and onion powder
1/2 tablespoon fresh ground sea salt
1/2 tablespoon fresh ground black pepper
1/2 tablespoon bbq seasoning ( mcormick)

mix by hand in large bowl
roll into golf ball sized ( or a lil bigger) balls
use your thumb to make depression in ball
then stuff with sharp cheddar cheese, cover hole ( with beef duh)

brown in pan
then i throw in crock pot with beef gravy



its excelent..but the balls fall apart before serving......tryng to prevent that ....but could the cheese cause this????


idk
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Unread 09-27-2012, 07:15 PM   #4
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You need to try egg. It is in there to hold it together.
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Unread 09-27-2012, 09:55 PM   #5
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viimag is right, the eggs and the crumbs will act as a binding agent from what I've read and seen.

you can kick it up a notch too if you make your meatballs 1/3 sasuage, 2/3 burger IMO.

I use hot sasuage and I like making hamburgers that way too.

Italian sasuage works well also .

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Unread 09-28-2012, 07:42 AM   #6
TastykakeWJ
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thanks guys ...im going to the store in a little bit to get some meat....im cooking these for dinner. it may be useless but i will update with triumph or defeat. i dont know why i never use egg, i guess im just stubborn and thinking im going to change the cooking world with my simpleton approach to cooking
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Unread 09-28-2012, 07:57 AM   #7
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I do this recipie with left over meatballs...so they're already cooked. Never tried it with raw meat.

I would suggest Browning and par cooking them (read: mostly cook), stick em in the fridge and then adding them to the gravy mix shortly before you intend to serve them... Probably in a skillet or a pot. Not sure how the best way to use the unpredictable but wonderful crock pot would really be for this dish.

Everything I put in the crockpot usually falls apart because I want it to
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Unread 09-28-2012, 08:05 AM   #8
TastykakeWJ
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you make a good point with the fridge. ive been using my crockpot more and more lately because my wife got on this pintrest **** and a lady made every meal for a year in a crockpot. so it reminded me that it is are perfectly good cooking utensils being neglected in my kitchen.
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Unread 09-28-2012, 08:17 AM   #9
ShaysXJnc
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Quote:
Originally Posted by TastykakeWJ
you make a good point with the fridge. ive been using my crockpot more and more lately because my wife got on this pintrest **** and a lady made every meal for a year in a crockpot. so it reminded me that it is are perfectly good cooking utensils being neglected in my kitchen.
I was trying to give you the same convenience that the crockpot affords. You can pre cook stuff and then just slap it all together shortly before you actually want to serve it. Whenever we use the crockpot around here its always a couple days before it gets washed, so every day use is out. One day when I get bored of the jeep (like that'll ever happen) maybe ill get to installing a dish washer haha
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Unread 09-28-2012, 10:01 AM   #10
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I have to guess that just due to the nature of crock pot cooking raw meatballs would fall apart. One thing I have noticed is the ready made ones stay together better; probably because the meat is ground up really small.

We have a pot luck at my office a couple times a year and I always bring the same thing. I get a bunch of ready made meatballs and toss them in the crock pot with a can of cream of celery soup and a bunch of chunked up onions and jalapenos. Adjust seasoning to taste. It's always the first dish empty.
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Unread 10-04-2012, 04:19 PM   #11
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Browing them longer should word. Ive always used eggs in meatballs and burgers. It makes them hold up very well.
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Unread 10-04-2012, 06:02 PM   #12
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yup, eggs. Won't stay together without 'em.

When I'm "cooking with love" I'll tend the meatballs in the frying pan, but otherwise I brown 'em in the oven. In either case, the egg sets and binds the meatball together.
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Unread 10-06-2012, 06:19 PM   #13
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Meatballs With Spinach

Salt and freshly ground black pepper
1 box frozen spinach, defrosted in the microwave
2 pounds ground beef
1 medium onion, grated or finely chopped
3 cloves garlic, grated or finely chopped
2 large eggs
3/4 cup bread crumbs
1/2 cup Parmesan cheese



Preparation:

Wring defrosted spinach dry in a clean kitchen towel.
Place ground beef in a bowl and make a well in the middle of it. Into the well, add the onion and garlic, egg, bread crumbs, grated parmesan cheese, spinach, salt and pepper.
Form into 20+ balls and arrange on a greased cookie sheet. Place in oven set to 350*, and roast for about 30 minutes, or until cooked through. Transfer to a marinara sauce, and serve on favorite pasta.



You could keep them warm in the crock pot with
some sauce???

IDK, most of the meals I used to cook in a slow
cooker, now get cooked in the pressure cooker.
Cook in minutes, not hours plus it seals in all the
goodness.
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Unread 10-07-2012, 04:46 PM   #14
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What? No finely chopped bell pepper?
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Unread 10-07-2012, 05:15 PM   #15
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I save the bell pepper for my meatloaf!
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