Meatball recipe?!


Question: I am making spaghetti and meatballs tonight. Does anyone have a really good meatball recipe or know what I shoulld add to make them really good?? Thanks a lot


Answers: I am making spaghetti and meatballs tonight. Does anyone have a really good meatball recipe or know what I shoulld add to make them really good?? Thanks a lot

i use garlic peper seasoning,onion powder,salt, crackers crushed fine and egg.
just season until it smells right, mix it all in a bowl, roll the meatballs put them on 350 in a baking pan and bake them till they are done!i also add a little sugar or grape jelly in my sauce. put the meatballs in and simmer the sauce for a few hours! i sometimes make the sauce in the crock pot and cook it on low all day! i have to make tons of meatballs when i cook it because i have friends and relatives that come for leftovers!

EASY MOIST MEATBALLS

1 lb. ground beef
5 slices white bread
Garlic salt
Onion salt

Place beef in bowl. Saturate each slice of bread. Squeeze slightly and drop in bowl. Add garlic and onion salt. Amount personal preference. (I use approximately 1/4 teaspoon of each.) Mix thoroughly, roll into balls and simmer for approximately 30 minutes in spaghetti sauce or gravy.

GREEK MEAT BALLS

1 1/2 lbs. ground beef
1/3 cup uncooked rice
1/2 cup canned tomatoes
1 large onion, finely chopped
3 tablespoons fresh parsley, minced
salt and pepper
2 eggs, beaten
6 cups bouillon

Combine all ingredients except bouillon, kneading after eggs are added. Roll lightly into 1 to 1 1/2 inch balls. Bring bouillon to a boil and drop in meatballs. Reduce heat to a simmer, then cover and cook for 20-30 minutes. Meatballs are cooked when they rise to the surface.

Sauce:

2 eggs, beaten
juice of one lemon

To make egg and lemon sauce, beat eggs well, stir in lemon juice and 1 tablespoon of broth (in which the meatballs were cooked).

Makes an unusual hors d'oeuvre.

Variation: Supply toothpicks and serve without the sauce.

I love this recipe!

2 lbs lean ground beef
1/2 yellow onion, chopped fine
1 clove garlic, minced
2 eggs
1 cup Italian bread crumbs
3/4 cup milk
2 T Worcestershire Sauce
2 tsp kosher salt
1 tsp fresh ground pepper
1/2 cup grated Parmesan Cheese
1/2 cup chopped fresh Basil
2 T dried Italian Herbs

Soak the bread crumbs in the milk before adding to the rest of the mixture. Blend well and form into 1 1/2 inch balls. Heat olive oil in large skillet and brown the meatballs on all sides. Add to your sauce to finish cooking.

Chipotle chiles are jalape?o peppers that have been smoked and dried. They are often served in an adobo sauce made with chiles, garlic, vinegar, onions and tomatoes. We came across this recipe for Chipotle Meatballs recently in the New York Times (a corrected version of the recipe) and it sounded so good we gave it a whirl. The verdict? Excellent! Particularly good served with plain rice or tortillas. Quite spicy, best accompanied by something cool - sour cream, salad. It has been added to our list of new favorites.

3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
Salt
1 ? pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves, more for garnish
1 28-ounce can diced tomatoes (preferably fire-roasted), drained of all but ? cup juice
1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
About 1? cups beef or chicken broth.
1 Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor.

2 With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes.

3 While meatballs bake, combine tomatoes, ? cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and ? teaspoon salt in a blender or food processor. Process to a smooth purée.

4 When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes.

5 Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

Serves four.

Use 2 parts ground beef and 1 part ground pork and add one egg, salt & pepper and bread crumbs. Form into balls and fry them up to brown them then bake them until cooked.

I am at this moment eating them. Turkey mince or ground Turkey, a stock cube, onion and basil or your favourite herb.
I have had mine with a tomatoey paprika sauce.

1 pound lean or extra-lean ground beef
1/2 pound bulk Italian sausage (or remove from casings)
1/3 cup fine dry bread crumbs
3 medium cloves garlic
1 scant teaspoon salt
1 teaspoon dried leaf basil
1 medium onion, finely chopped
1 large egg
1/3 cup grated Parmesan cheese
2 tablespoons water, or as needed
1/8 teaspoon ground black pepper

Line a large shallow baking pan with foil; oil lightly. Combine all ingredients, using just enough water to moisten. Shape into meatballs, about 1 1/2 to 2 inches in diameter. Broil the meatballs about 8 inches from the heat source for about 10 minutes.
Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes.

The Best Meatball Recipe

Can be prepared in 45 minutes or less.

Ingredients

1 pound combined beef, veal, pork (must be fresh)
3 large eggs
1 cup grated Romano Locatelli Cheese
1 cup bread crumb
1 clove garlic - minced
1 tablespoon salt

Preparation

(All mixing is done be hand)
In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound.

IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.

Bake for 12 minutes on one side then 10 minutes for the other.

Meatballs with sauerkraut
1 lb. ground beef
1 egg
1/4 cup coarse bread crumbs
1/2 t. salt
1/4 t. pepper
1 cup catsup
1 cup water
1/2 cup gingersnap crumbs
1/4 cup brown sugar. firmly packed
1/2 t. salt
1 8-oz can sauerkraut

Mix together meat, egg, bread crumbs, salt and pepper. Shape into 1 inch balls. Simmer catsup, water, and cookie crumbs for 5 minutes. Add brown sugar, salt and sauerkraut. Heat to boiling; add meatballs. Lower heat and simmer for 45 minutes. Serve 4 to 6.





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