What is the best way to prepare meatballs?

Answer 1

I made cheese stuffed meatballs today! I used ground turkey cause beef irritates my husbands stomach, what I did was add 1 cup of bread crumbs and two eggs to 3 lbs. of ground turkey(I made enough to put in the freezer for a different day).Then I made the meatballs and closed a cube of mozzarella cheese completely in the meatball. Once my pasta sauce was boiling I gently placed the meatballs in the sauce and brought to a boil again then simmered for about 20 minutes. They were great!

Answer 2

Assume you are talking about Italian versus Swedish meatballs here is the best never miss all round meatball of the Italian variety. They are very flavorful, tender and most important, if you want to have them with pasta they are the best, and if you want them for sandwiches, they are exceptional. Here's the recipe, traditional, authentic and true.

1 lb ground beef, chuck is best, ground round is OK too
1 small minced onion
3 Tb minced parsley
2 cloves of crushed garlic
2 Tb dried Oregano or basil - fresh is wonderful
4 Tb Parmesan cheese
1 roll, or slice of white bread, soaked in water and squeezed dry
1 egg, beaten
Combine ingredients in a bowl and mixing well until everything is incorporated - I use a food processor whirling for about 30-40 seconds.
Divide mixture into evenly shaped meatballs, about 10 to 12 per pound of meat - smaller if you like
Heat 3 Tb olive oil in a fry pan, and saute the meatballs all over until evenly brown. Set aside and add to your sauce when ready and simmer gently for a 15 minutes to let the flavors meld. Enjoy!
** Some cooks use equal amounts of sausage meat with the beef, some use equal amounts ground veal, sausage and ground meat. It is all good.

Answer 3

"Uncle Jeff's Meatballs"

I swear by them.... but then again, I am Uncle Jeff, so take that with a grain of salt.

For about 12-14 medium sized meatballs:

1/2 lb ground chuck
1/4 lb italian sausage (about 1 link)
1/4 lb ground veal
1 egg
Salt (not too much because the pecorino cheese is salty)
Pepper
Garlic to taste
~1/2 cup pecorino romano cheese, freshly grated
1 cup milk
1 cup breadcrumbs (I strongly urge you to make your own, from leftover Italian bread - store bought breadcrumbs pale in comparison, and it only takes about 10 seconds, literally, to make
Pinch Nutmeg (optional - freshly grated preferable)
1/3 cup chopped parsley
Olive oil for frying
Marinara sauce

Mix ingredients down through cheese, mix. Then add breadcrumbs, mix. Then milk, a half cup at a time, mix with hands.

Roll into balls, fry, in batches, in olive oil in a pan.
Turn meatballs periodically to ensure browned on all sides.
Drain on paper towels.

Cook in marinara sauce for 1 hour.

Answer 4

I've had a lot of compliments on my meatballs... here's an easy recipe. Just buy frozen meatballs and a bottle of your favorite BBQ sauce. Put the meatballs in your crockpot and use the whole bottle of BBQ sauce. Cook on low 8-10 hours, and those meatballs will be swimming in sauce, tender and delicious!

Answer 5

In a large bowl mix with spatula or large spoon
1 1/2 pounds ground beef
1/2 onion grated
1 clove garlic finely minced
1 egg and 1 Tbls milk beat together then added
1 Tbls Worcestershire
1 Tbls Italian dressing
1 toasted slice of bread
2 Tbls Parmesan cheese
1 tsp Italian seasoning
salt and pepper to taste

Heat oven to 350 degrees and rack in middle of oven.
Use a small scoop or form small round balls and place in large
flat baking pan and bake for 20-30 minutes depending on size of meatballs.

Use slotted spoon to pull from pan and place on platter with paper towels or directly into sauce.
I use the oven as there is less splatter and no flipping involved in the cooking versus stove top.

Answer 6

I am in the process of draging my lazy beer drinking self down stairs to make them right now, no joke. LOL! Anyway ground beef, italian sausage and pork mixture, 2 eggs, fresh basil, bread crumbs, spices, and tomato sauce, roll into balls, I like big because they look dramatic & kids think they are cool, broil med/low until just browned then put in the sauce w/lid on low for a while. I'm Italian, I know we like it good and hearty but yet not complicated, use fresh herbs, etc. Hope that helped.

Answer 7

I go for about 1 1/2 to 2 lbs of ground beef. You got to get the cheap stuff for the fat. (It will cook out but it leaves the meat moist) about a 1/2 cup or two good palm fulls of grated parm and breadcrumbs...1 egg and a splash of milk. You can do salt and pepper to taste as well as fresh or dried herbs if you like. Combine everything using a wooden spoon or fork. If you use your hands it tends to make the meat balls 'gummy'. I drop them in a pot full of my favorite sauce on low and let them slow cook till done. Essentially poaching them...the sauce infuses right into the meat balls. Delicious!

Answer 8

i like regular ground beef, about one and a half pounds, one beaten egg, bread crumbs, parsley, finely chopped onions, a dash of milk,(the milk and bread crumbs make the meatballs moist) a dash of garlic powder NOT garlic salt, a dash of tabasco sauce -for a lil' kick....salt, pepper.
Then wash your hands, take off your rings and FOLD the ingredients in together, don't squish the meat, the more you squish the meat together, the TOUGHER the meat balls will be, the same with hamburgers. Form into about one and half inch balls, they do NOT have to be compressed, the egg will hold the meat together, heat on med- high, get them brown on the outside, then turn your heat down to about med low, put a lid on them and let them simmer until done, put them in strainer and let drain thouroughly- add to your sauce and let simmer for about one hour........yum..... you got me hungry now......

Answer 9

I use ground chuck. I add my italian seasonings, ( Oregano, Basil, Little thyme and marjoram, rosemary and parsley.) and garlic, freshly chopped as well as onion, an egg, and one slice of bread that I crumble into bread crumbs. (or saltine cracker crumbs) I also add a little grated parmesano, salt and pepper to taste and no salt if you use the cracker crumbs! and fry in olive oil, just enough to coat pan, turning frequently or until they appear done. Break one open to see. Then I cook them for a while in my spaghetti sauce before serving.

Answer 10

I bake my meatballs!

Eggs, breadcrumbs, seasons, sherry, onions, and bell peppers. after I bake them for 20 minutes.. I simmer the meatballs in my sauce for an hour. yum!