what do you put in meatballs to make them tasty?

Answer 1

a little bit of salsa, garlic, and parmesan cheese. They turn out DELICIOUS!!!

Answer 2

1

Answer 3

1 (14 ounce) jar chili sauce (like Heinz)
1 (15 ounce) can tomato sauce
1 (32 ounce) jar grape jelly
1 (7 ounce) can chopped mild green chilies ((4 ounce can can be used too, but I like 7))
3 tablespoons dried onion flakes
1 tablespoon garlic powder
1 teaspoon of your favorite curry powder, to taste
1/2 teaspoon dried ancho chile powder
1/4 teaspoon dried chipotle powder, to taste (optional)
2 lbs pre-cooked frozen meatballs (I prefer the ones from Ikea)
Put all the ingredients but meatballs into the crockpot and mix well.
Add the meatballs and stir to coat well.
Put the crockpot on low and let cook for 4 hours on low (if you use thawed meatballs, it'll only take a couple of hours in the crockpot, instead).
Serve, standing back so you don't get trampled by the rush of the crowd.
Note: We've tried other preserves and jam than grape jelly, but the sauce simply didn't taste as good; we're sticking with plain, old grape jelly from now on and will be happy with it. Also, you can use Lil Smokies or sliced smoked sausage instead of the meatballs - a lot of folks use the same sauce for either and both ways are tasty! :)
Note 2: the above makes a lot of sauce, a good deal of which will be left over when the meatballs have been eaten. I've found that having a *lot* of sauce is of real benefit when making meatballs in the crockpot - the meat remains nice and moist.

Answer 4

Meatballs, like meatloaf, are made up of a binding agent - egg or sour cream or mayonaise. A filler agent - some kind of grain like rice, bread crumbs, croutons, etc. Seasonings. And then the ground meat.

Once you have that down, you can mix and match all kinds of combos. Just remember that too much dry ingredient will mean a dry meatball, and too much wet will mean they fall apart. One person here suggested salsa, which is great, but you'll need to balance that wetness with a dryness, so you could use for your filler cornmeal or crushed tortilla chips. Avoid adding cheese to meatballs, unless its an extra dry cheese like parmessean. Cheese will make it greasy, which will make it wetter, and make it fall apart. Parmesean won't do this, BUT it's salty, so don't use salt to season. Also, if you use packets of seasonings, like some people here are suggesting, only use half or a quarter, and don't use Parmesean. Too much salt is BAD meatballs! LOL

To make MINE tasty I use crushed Ritz crackers for the filler, egg yolks for the binder, and dried red pepper flakes, crushed garlic, dried onion flakes, and fresh ground black pepper for the seasonings.

Answer 5

yes I agree with Heath :)
You always need some sugar with tomatoes.

I like spicy hot meatballs so I add

minced meat
2 slices of bread made into breadcrumbs
1 egg
small can of tomato puree and the spoonful of sugar
teaspoon of chilli flakes, or a chopped fresh chilli, seeds and all.
a sprinkling of cumin

I put them in the oven to cook slowly for an hour or so
Cook well in advance to allow the flavour to develop, ideally the day before.

Answer 6

Depends on what kind you want to make:

Italian-style:
2 parts ground (minced) beef mixed with 1 part ground (minced pork) then bread soaked in milk, an egg, lots of fresh cracked pepper, chopped (or dried) oregano, kosher salt, finely minced garlic, chopped shallot &/or sweet onion.

Swedish-style;
100% ground (minced) beef then 1 ground dried skorpor [a dried swedish bread flavored with cardimom] - if skorpor isn't available use panko (japanese bread crumbs), 1/4 tsp ground cardamom, beaten egg, grated red onion, evaporated milk, white pepper, kosher salt.

Those are the two I most commonly make. Cheers

Answer 7

I put the basics in...plus some Worshershire sauce (sp?),
and/or a little BBQ sauce. We also save the bottoms of the bag of chips....like Doritos and Tim's Jallepeno Chips (Tim's are my favorite) Instead of throwing away the smashed little bits at the bottom, I add them to meat loaf and to our hamburgers when we BBQ ....Yummmy! Sometimes if I want to Spice it up a little I put in a spice called "Hot Salt" I think it's by Mortons.
It's got some zippy hot pepper (make yah do the chaa...chaa) when yah take a bite. My boyfriend even sprinkles it over my Speggetti! It's yummy.....Safeway carries it.

Enjoy your Meatloaf!!!!
(Now I want to make one!)

SmileyCat : )

Answer 8

VIOLETTE FAMILY SWEDISH MEATBALLS

Sauce:

1 onion, chopped
2-6 oz cans tomato paste
2 cups water
1 1/2 cups (20 oz) canned chopped tomatoes
1 tsp sugar
t tsp salt
1/2 tsp black pepper
1 bay leaf

Sauté chopped onions in margerine until tender. Remove from grease and place into 4 qt saucepan. Add remaining sauce ingredients. Simmer over low heat for about 45 minutes, stirring often being careful not to let stick to bottom.
While sauce is simmering, make meatballs.


Meatballs:

1 lb hamburger
1 cup bread crumbs, unseasoned
1/2 cup Kraft Parmesan cheese
1 tsp parsley flakes
1/2 cup milk
2 well-beaten eggs

Mix all meatball ingredients together. Form into bite-size meatballs. Place on nonstick cookie sheet. Bake at 350 degrees until cooked through, approximately 30-45 minutes. Once meatballs are cooked, add them to sauce mixture. Simmer all together for approximately another 30 minutes, stirring often.
Great recipe for hors d'oeuvres. To serve at cocktail parties, place cooked mixture into crock pot to keep warm -- serve with toothpicks. Pour over cooked thin spaghetti for spaghetti & meatballs. For fantastic meatball subs: Place into slightly toasted sub roll and top with provolone cheese. Place on foil-lined pan and broil until cheese melts.

Answer 9

Raw egg (mix it in the meat), breadcrumbs, pepper, little salt. Use virgin olive oil, brown your garlic in the oil then remove the garlic and fry your meatballs on medium heat. Serve in homemade sauce.

Answer 10

Try Italian Seasoning

Answer 11

If you are trying a tomato based recipe trust me on this!

About a teaspoon (level) of ordinary sugar per pound of meat.

Im not a nutter - put it in at the begining of mixing before the other ingredients - if you dont believe me try with then without.