Give me your meatball recipes, please

Pretty please?

I've been craving spaghetti and meatballs for a while, so I'm making that tonight. I can't remember what I did last time I made them...hehe.

The only requirement: no Veal.

:hi:

Ground Beef and Ground Pork, Progresso Italian Bread Crumbs, an Egg, finely chopped onion, garlic, and parsley (I use the food processor here as I like the fact the juices can be added). Grated Parm. If you want softer balls you can wet the crumbs with some milk before adding to the Mix. Shape the meatballs to your desired size but try not to over handle. Then I Bake the Meatballs. You can fry them but we like the flavor that the roasting gives.


I'm sorry, I don't measure--If you like more garlic add more...

And, it sounds remarkably like what I did last time! Haha! As evidenced by the Progresso Italian Bread Crumbs in my cabinet. :D

Thank you!! :hi:

and a tiny bit of grated lemon rind, use three parts ground beef to one part Italian sausage (I like sweet for meatballs), and the usual bread crumbs, egg, salt, peper.

But the allspice and the lemon give it that really special kick.

Enjoy, honey ............

Whats the effect? Whats it taste/smell like???

:hi:

except not. Like nutmeg and cinnamon, sort of, except not quite.

Allspice just smells like allspice, but a quarter tsp. in meatballs makes a wonderful difference. The same way that nutmeg makes the big difference in a bechamel.

And the lemon peel is lovely.

Too bad I'm still so off Italian food. Tried eating some ziti tonight - couldn't do it...

:hi:

and don't like cinnamon in meat!

Do like lemon-peel idea.

Eating salad from giant salad bar, + mocha frapp w. coffee i.c. No good corn when I got there today.

Otherwise OK? see pm?

:hi:

The above recipes will produce perfect meatballs every time... I can only add 2 things.

treat the mix gently for more tender meatballs
and
slip a raisin into the middle of each ball - I use little golden raisins mmmmmmm
(no kidding... it doesn't make it sweet, it just brings out flavors like you wouldn't believe)

1lb ground beef; 2 slices bread, soaked in water, then squeeze water out; 1 egg; 1/4cup parmesan; parsley,garlic,salt & pepper
Mix together. I fry my meatballs in olive oil, browning on all sides. Put meatballs into the sauce and cook until everything is done.

Two pounds of ground beef, to which is added fresh bread crumbs (whirl french bread in processor), grated parm cheese, minced garlic, a good amount of minced flat-leaf parsley (I would guess about a cup for two pounds of beef), about a cup of the pasta sauce in which they will simmer, salt, pepper, Italian seasoning and a splash of olive oil.

Mix gently.

Form into meatballs using a little over half a cup of mixture for each. Brown in a non-stick skillet. Then pour your pasta sauce over the top and simmer away for an hour, turning the meatballs once, gently.

appetizer meatball recipe. It's easy to make and easy to transport (in a crock pot) and most importantly, very tasty. I use Italian seasoned breadcrumb in the meatballs.

Buffalo Chicken Meatballs
2 pounds ground chicken or turkey
1½ cups bread crumbs
2 eggs, whisked
¼ cup milk
¼ cup parsley
1/3 cup Romano cheese
salt to taste
pepper to taste
Hot-sauce dressing:
½ cup hot sauce (your choice)
1 teaspoon chili powder
1 teaspoon cajun seasoning
½ cup melted butter
salt to taste
pepper to taste

• In a bowl, mix together ground chicken, bread crumbs, egg, milk, parsley, cheese and seasoning. Form into small balls. Put balls on a sheet pan in an oven preheated to 350 degrees for 25 minutes. Once done, toss with hot-sauce dressing and serve. Garnish with celery and your choice of either bleu cheese or ranch dressing. Makes about 6 servings.

Meatballs

Ingredients:
1 cup breadcrumbs
6 tablespoons plain yogurt thinned with 2 tablespoons water
3/4 pound ground chuck mixed with 1/4 pound ground pork or 1 pound ground chuck
1 large egg
3/4 teaspoon salt
Freshly ground black pepper

Mix all ingredients except meat. Mix meat. Shape into meatballs and bake at 350F for 30 minutes.

I make them up in large quantities--recipe doubles or triples easily--and freeze them in lots for serving 2.

Italian meatball sauce

1 8 oz can tomato sauce
2 cloves minced garlic (or garlic powder equivalent)
3-4 green onions, sliced
½ green pepper, diced
½ cup sliced mushrooms
Olive oil for frying
Basil and oregano to taste
Splash of red wine

Fry onions, mushrooms and pepper until soft. Add tomato sauce, wine and garlic. Simmer until volume reduced slightly. Add 12-14 thawed meatballs and simmer to allow them to soak up the sauce flavor. Serve over pasta.

Or use your own favorite tomato sauce recipe. Or make up a Beef Stroganoff sauce and serve them over rice or noodles. Or make a sweet and sour sauce and serve over rice.

Sweet and sour meatballs (or chicken, or shrimp, or pork, or tofu or scallops)

1 can pineapple chunks, drained (reserve liquid)—4 oz
1/3 cup thinly sliced green onions
1 green pepper, seeded & cut in 1" squares
Neutral-tasting oil (peanut, canola, safflower)
12-14 thawed meatballs

¼ cup brown sugar
¼ cup vinegar
1 tbsp soy sauce
¼ cup catsup
1½ tbsp cornstarch
1 tbsp of Worcestershire sauce
½ tsp of garlic powder
¼ tsp of mustard powder
½ tsp of ground ginger

Put all but the first 5 ingredients plus the pineapple liquid into a saucepan and cook over a medium-high heat, stirring continuously, until the sauce comes together and thickens. Soften the onions and pepper in a little oil, and add the pineapple, meatballs and sauce. Simmer until they absorb sauce flavor, and serve over rice. Lots of other options for adding veggies if you like.

Ingredients: 1 large eggplant, peeled, diced and steamed
2 lbs. lean ground beef (I use 90%)
1/2 cup grated Parmesan (fresh, not the other stuff)
3 chopped garlic cloves (or a sprinkle of dried garlic)
1/2 cup seasoned bread crumbs
2 eggs
1/2 tsp. dried basil (I've also used fresh to taste)
salt and pepper

Combine and form meatballs. I broil/bake them instead of frying them, then throw them in the sauce to cook for a few hours. We've used this recipe for years and really love it.

1 lb. ground beef
1 lg. egg
sub in grated parm instead of breadcrumbs
salt, pepper, garlic

Mix all ingredients and drop raw into very hot sauce and allow to cook until done. It adds additional flavor to the sauce.

Sounds boring and it might be for some folks, but they are the ones I grew up on. My gran would brown the exterior of them and then drop them in the sauce if her kids didn't eat them all first.