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FJR's Rye Meatballs Recipe

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This recipe for FJR's Rye Meatballs, by , is from The REM Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fred Robinson

Category:
Category:

Ingredients:  
Ingredients:  
10 Ounces (or so) Each; Beef (Chuck Roast), Pork (Butt/Shoulder), Chicken (Boneless, Skinless Thighs) cut into small chunks that will easily pass through the meat grinder
1/4 Cup each of Parmesan, Romano and Asiago Cheeses
1 Cup Buttermilk (2 Eggs)
2 teaspoons Basil
2 teaspoons Parsley Flakes
2 teaspoons Garlic Powder
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
2 Tablespoons EVOO
1/2 Cup (AND more) Rye Bread, Breadcrumbs

Directions:
Directions:
1. In a large mixing bowl, combine the meat, cheese, wet and dry and 1/2 cup of the bread crumbs (add more breadcrumbs if mushy or too wet).
2. Using your hands, mix all ingredients until well incorporated.
3. Place in refrigerator over night (up to 24 hours) so the flavors meld.
4. Grind using just the sausage making plate with a 1 3/8" sausage tube attached remember to chill the mixture before grinding.
5. Extrude your meatball mixture into reasonable managable tubes on to a foil covered sheet pan you will cut them into equal sizes laater.
6. Place your meatball tubes in the refrigerator for about 30 minutes to let then firm up again they are easyer to work with that way.
7. Cut your tubes into about 1" lengths (that's a good size for snack/apatizer meatballs) before rolling.
8. Using your hands, shape the meatballs into balls.
9. Roll the meatballs in some more rye breadcrumbs and place the meatballs on a roasting wrack (cooling wrack) on a foil covered sheet pan.
10. In a 400 F oven, bake for 30 minutes or until golden and cooked through.
11. After your meatballs are cooked let them rest for 10 minutes before even touching them.
12. After the 10 minutes are up, flick each meatball to unstick it from the grate of the roasting wrack.

Number Of Servings:
Number Of Servings:
This recipe makes about three dozen meatballs.
Personal Notes:
Personal Notes:
The secret to these meatballs; the rye bread breadcrumbs I like the Jewish Rye, but any is good!

 

 

 

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