h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Thnk I'll try using my blender thingy, to make the garlic paste, with three bulbs garlic, salt and a little oil and cold water... that oughta help- I may then also use regular sliced/diced garlic as well as this, to add to the spices and minced pork, or lamb, for the meatballs so about four or five bulbs of garlic in total per Kilo or 1.5 Kilo of meat

This is he 42nd post in this thread. By now you have found the answer to the question of life, the universe, and garlicy meatballs.

Or not. The universe is more random than any of us can imagine.

they are* more garlicy! - now they've matured in the fridge, they're proper garlicy! - next time I'll use the paste, plus garlic chopped, plus make garlic sauce to have them in! Its the only solution!

And a fine solution it is.

I'll report back... but the plan is, four bulbs of garlic in a mixer, with oil and some water and salt, to make a paste, plus two bulbs of garlic, chopped/minced, and then make a garlic sauce, using four bulbs of garlic, in the mixer, as the same as before, with the mayo thing and then some homemade pita breasds, to put the meatballs plus sauce in I think... it might just be garlicy enough if not... then there probably is no help

Maybe you need to recalibrate your garlic sensors by eating the stuff pure. Your balls will never exceed that, however much you try.

Have you tried reducing the 'taste' of the meat?

Using 50% ground pork and 50% beef/lamb (whatever is your choice) can tone down the dominating taste of that to allow other tastes to come through...

Oo... mixing the meats sound interesting... - I never got 100% lamb mince meatballs to work, as I figured there just wasn't enough fat to make them 'stick' together enough but some pork mixed with lamb would work... - so long as I don't tell my halal butcher that is what we're planning for their lamb mince

The balls were even more garlicy today, (just had some for lunch), we should finish off this batch tomorrow for lunch, and will probably leave it a week or so before making the next batch hmm... maybe chicken would work too, mixed with the pork...