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A1 for worcestershire sauce sub?

Hello everyone! Greetings from snowy NYC. We're snowed in and I decided to try and clean out the freezer and I found some ground meat and thought Meatballs! The recipe calls for worcestershire sauce and we're out. We do have A1 sauce though. Could I substitute that for the worcestershire sauce since I only need 1/2 tsp of it?

Here's my meatball recipe:

1 lb ground beef (can also use turkey or chicken)
1/2-2/3 cup dry breadcrumbs (I used seasoned breadcrumbs)
1/4 cup milk
1/4-3/4 tsp salt (optional)
1/2 tsp worcestershire sauce
1 small onion, chopped - appx 1/4 cup (I sub 1/2 tsp onion powder)
1 egg

Combine all ingredients and shape into 20-24 meatballs 1-1 1/2 inches each. (I make mine big so it yeilds less.) Place on ungreased pan (I use a cookie sheet lined with foil for quick cleanup)and bake 20-25 mins at 350 degrees. Turn halfway through if desired.



( 12 comments — Leave a comment )
Feb. 10th, 2010 05:03 pm (UTC)
I don't see why not. They're not that dissimilar. It'll taste slightly different but not significantly. You might need to add a little more A1 to get the level of taste but not a lot more. If you add more than 1 tsp be prepared to cut back on the milk so they don't end up sloppy.
Feb. 10th, 2010 05:04 pm (UTC)
I would think that you could substitute A1 for worchestershire sauce...the flavors will be completely different, but I don't think it would taste bad at all.
Feb. 10th, 2010 05:12 pm (UTC)
Yeah, you'd end up with a tangier kind of meatball, but still a tasty one! It would probably be good with soy sauce too (although only if you're not planning on eating them with red sauce and pasta, because I don't think that combination would be thrilling), although if you did soy sauce I would definitely opt out of the optional salt.
Feb. 10th, 2010 05:07 pm (UTC)
I think that the A1 would be a great substitution.
Feb. 10th, 2010 06:34 pm (UTC)
Mmm, me too, I'd probably like it better. lol
Feb. 10th, 2010 05:20 pm (UTC)
I use A-1 or HP sauce all the time in my meatballs. It's very tasty. It will be a bit more flavorful and tangy, but that isn't always a bad thing :-)
Feb. 10th, 2010 05:28 pm (UTC)
I actually think that's a fabulous idea; may have to try it myself.
Feb. 10th, 2010 05:33 pm (UTC)
I would think A1 would be good. I always throw in more than they call for with the worcestershire. You have almost the same recipe I have in my older Betty Crocker cookbook. One thing I like to do is cooking them in a mini muffin pan, because they stay completely round and some of the grease will drip off and be trapped underneath the meatball.
Feb. 10th, 2010 05:52 pm (UTC)
This is a fabulous idea! Next time I make meatballs I will try this!! Thanks! :D
Feb. 10th, 2010 06:47 pm (UTC)
Should be fine.

You could also try soy sauce if you have some on-hand. That's what I usually do.
Feb. 10th, 2010 07:09 pm (UTC)
I've done it before. It has always come out fine.
Feb. 10th, 2010 07:33 pm (UTC)
It'll probably work.

Here's a few suggestions:

Use more onion powder or grate half a small onion finely, use the mush. It'll make the meatball jucier if you use the mush, so use 2/3 cups bread crumbs. Also, garlic powder or some finely diced garlic would work very nicely.

Also, it's not fair. You're getting way more snow than we are.
( 12 comments — Leave a comment )


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