Best meatballs ever?

Question

I would like the best meatball recipe from you if you make it all the time. No links please, If you are italian and make wedding soup, so much the better. Gratsi....no but really, I want your fav meatball recipe so who wants 10 points?

Answer 1

I AM AN ITALIAN and meatball are mostly simple.
I use 2lbs ground chuck or ground round
I salt and pepper the meat add one beaten egg
and 1/4 to 1/2 cup of bread crumbs
(Plain for meatball and gravy. or Italian style for meatballs in my spaghetti sauce)

.The secret to a good meatball is not to over work the meat. gently mix in eggs (with your hands) then the crumbs remember GENTLY

Next make into the size ball you want once again I can not stress enough GENTLE If I am adding them to spaghetti sauce i place them on a baking sheet and bake at 350 for about 20 minutes. Then add to the sauce and continue to cook with the sauce. For meat balls and gravy I place in a casserole dish pour gravy over and bake about an hour. You want to make Italian wedding soup I would say to make the small balls and bake about ten minutes and add to the soup. so their shape is set and cook about another 1/2 hour or more without mixing it . Hope it helps

Answer 2

These are my favorite meatballs. I like to serve them in as an appetizer but I think they would make an awesome meatball sandwich.

Pizza Meatballs

Ingredients
1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Sauce:
2 or 3 (15-ounce) cans tomato sauce
1 (15-ounce) can crushed tomatoes
Italian seasoning, to taste
1 chopped medium onion
1 1/2 teaspoons fresh chopped garlic

Directions
Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.

In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.

Answer 3

No cut and paste here, and no exact measurements....just what I like and how I make them.


Equal parts: ground beef, turkey and veal (I do about a pound each)

6 slices of white bread
1/2 c milk
3 eggs
1/2 c parsley
4 cloves (more or less) of peeled garlic
1/2 cup chopped onion

1 cup bread crumbs

Mix the meats together in a bowl. Then mix everything from the bread to the onion in a food processor to make a big slurry. Mix the slurry into the meat. Add enough bread crumbs to get the right consistency for your meatballs to hold together.

Brown them in a big skillet with some olive oil. Then put the skillet in the oven for 20 mins on 350. Take them out and drop them in a pot of soup or batch of sauce. I especially love them with brown gravy and mushrooms over wide egg noodles in the middle of the winter.

Answer 4

my husband cooks italian food all the time. but my favorite meatball soup is not italian, it's like back home cooking. you will need chinese vermicelli (white looking thin noodle that easily to break), white onion, chopped green onion, chicken broth and for the meatballs you need ground pork, ground beef, chopped onion, ground shrimp, chopped water chestnut , salt & pepper. you prepare the meatballs by mixing the ingredients and make a ball, then saute it with little oil until it is kind of brown. in the same pan, saute garlic, onion and add the broth, once it is boiling, put small quantity of the vermicelli, do not put a lot, it will thicken the soup.after 5 minutes put the green onion for decorations. that will be ready for serving...

ciao.. buono appetito signorina....

Answer 5

How to make your own meatballs:
Ingredients:
# 250gm minced beef
# 250gm minced pork
# 1 egg
# 200-300ml cream and water (or milk and water)
# 2.5 tbsp. finely-chopped onion
# 50ml unsweetened rusk flour
# 2 cold boiled potatoes
# 4-5 tbsps butter, margarine or oil
# Salt and pepper


Instructions:

1. Heat the onion till golden in a couple of tablespoons of lightly browned butter.
2. Mash the potatoes and moisten the rusk flour in a little water.
3. Mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice.
4. Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board.
5. Fry them slowly in plenty of butter.

How to make the cream sauce:
Ingredients:
# 100ml cream
# 200ml beef stock
# Chinese soya sauce
# 1 tbsp white flour
# Salt, white pepper

Instructions:

1. Swirl the boiling water or beef stock in a pan.
2. Add cream and thicken with white flour if preferred.
3. Season well with salt and pepper.
4. Serve the meatballs with the sauce, freshly boiled potatoes, uncooked lingonberry jam and salad. There you have the perfect Swedish meal!

Answer 6

2 lb 80/20 grnd round
1 lb grnd pork
1 cup seasoned bread crumbs
3 tbl sp italian seasoning
2 tbl sp kosher salt
2 tbl sp ground pepper
1/2 cup milk
4 lrg eggs
1/2 med onion diced fine
6 cloves garlic minced
thoroughly mix all
roll into 2 oz balls, and brown in med high skillet coated w/ olive oil. then bake at 350 for 30 min. Add to sauce and simmer for 30 min.

Answer 7

Italian Meatballs With Peppers

Chopped red and yellow bell peppers add color and texture to
meatballs seasoned with Italian herbs. Served with rice and a
crisp salad these meatballs are fabulous!

Prep: 15 min Ready in: 25 min

1 pound ground turkey(or beef)
1/4 cup finely chopped onion
1 teaspoon Italian herb seasoning
1/4 teaspoon salt
2 teaspoons olive oil
1 cup (1 large) chopped red bell pepper
1 cup (1 large) chopped yellow bell pepper
1 cup (3 ounces) sliced fresh mushrooms
1 clove garlic, finely chopped
1 teaspoon MAGGI Instant Chicken Bouillon
1 1/2 cups (12 fluid-ounce can) NESTLɮ CARNATION? Evaporated Fat
Free Milk, divided
4 teaspoons all-purpose flour
2 cups hot cooked rice
Chopped fresh parsley


COMBINE turkey, onion, herb seasoning and salt in large bowl;
form mixture into 24 one-inch meatballs. Heat olive oil in large
skillet over medium-high heat. Add meatballs; cook for 3 to 4
minutes or until browned. Reduce heat to low; cook, stirring
occasionally, for 15 minutes or until cooked through. Remove
meatballs from skillet; keep warm.

ADD bell peppers, mushrooms, garlic and bouillon to skillet;
cook, stirring occasionally, for 2 to 3 minutes. Combine 1
tablespoon evaporated milk and flour in small bowl; add to
skillet. Gradually stir in remaining evaporated milk; cook,
stirring frequently, for 5 to 8 minutes or until sauce is
slightly thickened. Add meatballs to skillet; stir to coat.
Serve over rice. Garnish with parsley.

Makes 6 servings