How do you make meat balls for spaghetti i tried sites and got no anything from them?!
Answers: I want to make spegetti and meat balls,you know instead of regular fried buger chopped up.
Cheese filled meatballs
1 ? pound lean ground beef
? to 1 cup Italian style bread crumbs (Progresso brand is good)
1 Tbs. minced cloves garlic
1 teaspoon salt
2 tsp. dried Italian seasoning
1 cup diced onions
1 cup finely diced bell (sweet peppers) use Green, red and yellow peppers for color
1 large egg
1/3 cup grated Parmesan cheese
? lb. Mozzarella cheese cut into small cubed (about ? inch)
Cooking Oil
PREPARATION:
Mix all ingredients EXCEPT mozzarella cheese. Shape into meatballs, 2 inches in diameter and carefully push one of the small cubes of mozzarella into meatball, covering over carefully with meat mixture to seal.
Coat large skillet with a little oil and place over high heat. Add meatballs and brown very quickly. When all sides are brown transfer meatballs to a baking sheet or large casserole dish. Bake in a 300 degree oven for 45 minutes, or until done through. A low oven heat is necessary to keep the cheese from escaping. When done add to your sauce and serve. Meatballs will be soft and juicy.
Serves 6 (about 24 meatballs).
These meatballs are delicious simmered in purchased or homemade spaghetti sauce. Double the recipe and freeze some for another day. Serve meatballs with pasta and a tossed salad, and pass the Parmesan cheese.
INGREDIENTS:
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
PREPARATION:
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.
Turn and broil 10minutes more.
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.
Serves 6 (about 18 to 24 large meatballs).
Good beef or pork mince mixed with breadcrumbs, 1 beaten egg and seasoning. Using hands roll into small balls then cook in with the sauce.
This is my favorite recipe for meatballs - I never make them any other way:
http://www.recipezaar.com/246112
I use ground chuck, salt and pepper, garlic, sauteed onions and garlic, I add a few pieces of torn bread that's been soaked in milk, squeeze out the extra milk and add an egg. Combine the ingredients with your hands and roll into balls. I bake in a 375 degree oven on a cookie sheet, I add beef broth to the cookie sheet which keeps them moist and adds lots of flavor. Then I add the finished meatballs to the sauce. Some people fry them or add them raw to the sauce to cook, I don't because it seems to make the sauce too greasy and I don't like burnt meatballs. Good luck.
start off with 1.5 pounds of 83 % lean burger,add 1 grade double AAextra large egg,a quarter cup of fine bread crumbs ,a third of a cup of grated parmesan,1 teaspoon each of Oregano
basil,1 teaspoon of thyme and about six minced garlic clovesand a quarter cup of any good chianti mix well with your gloved hands til it qiuts getting ,let stand for a couple hours ,then form into balls ,and sautee in extra virgin olive oil until well brown on all sides then dump them into your red sauce,and simmer for about 25,them spoon sauce and meat balls over pasta and add a sprinkling of crushed red pepper and and a generous load of grated parmesian,pour your self a large glass of dry red wine(chianti) and enjoy your self
This is an easy recipe from Tyler Florence on the Food Network, they have about 9 other recipes for Spaghetti and Meatballs if you have the time to check them out and see what looks good to you! Have Fun and Happy Cooking!
Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Pomodoro Sauce:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces
Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
Yield: 4 cups
For four servings I make mine with 1 pound ground pork, 1 egg, 1/4 cup bread crumbs, 1/4 teaspoon fennel seeds, 1/4 teaspoon oregano, 3 cloves garlic finely minced. I work all this together by hand for about 5 minutes. Then I form balls about the size of a golf ball. I heat my pan with olive oil covering the bottom. As they brown I keep turning them using a large flat edged spoon. After they are browned on all sides I put them in my sauce and simmer for at least 20 minutes. Because they are pork they have to be cooked all the way through. They can also after browning be put in a casserole dish and out covered in the oven for 30 -45 minutes. Many times besides spaghetti, I will serve them with sauteed green peppers and onions cooked in olive oil and then put on Italian bread buns.
Okay I don't have a recipe with exact measurements, cuz I never really make it the same twice but here is what I add.
Lean ground beef
Sausage...if you want
Bell pepper (red, green, or yellow)
Onion
Garlic
Celery
Mushrooms if you have them
Panko (japanese bread crumbs), cereal such as cheerios or rice krispies crunched up, crackers, or just left over bread crumb. (If you want ot really small...wich I reccomend lightly toast it then chop it up small
eggs
ketchup
mustard
steak sauce
salt
pepper
Seasonings such as granulated garlic, onion powder, celery salt, itallian seasoning etc
I chop the veggies realy small, and add everything else to feel. You want a kind of firm texture to the meat balls. You want them to hold shape and not sag when put them down.
You could bake them, fr them, or even just drop them into the sauce. I would recomend baking though. It helps them be able to hold their shape, and not break apart, and end up as basically just fried burger.
You can also just fry up burger and sausge mix and put it in the sauce for a really good flavor. You can just fry them like normal or mix and then roll into little balls, and fry. This won't make them meatballs, but you still get a kind of round shape and big chunks in your sauce.