Any good meatball recipes?

Question

I need a good meatball recipe. Can anyone help?

Answer 1

I've got lots. Serve them mostly as party food but at "normal" size they're delicious too.

http://www.jannekes.eu/ground-beef/index.html

From Italian to Thai and all in between.

Greetz and enjoy !


.

Answer 2

1

Answer 3

2

Answer 4

Meatballs as for tomato sauce? Here's one... 1/2 pound lean gound beef 1/2 pound ground pork (or just use total 1 lb of ground beef) 1 cup seasoned bread crumbs 1/2 cup Parmesan cheese small handful parsley 1 tsp garlic powder 1 egg Mix all together and form into golf balls. Add a 2 jar of tomato sauce, 1 tbsp Italian Seasoning, and raw meatballs to crockpot. Set timer to High for 6 hours.

Answer 5

Baked Meatballs:

Make these ahead, then freeze them for superfast meatballs anytime. They're also great as appetizers and in sandwiches.

1 1/2 pounds ground beef
1 large egg, lightly beaten
3/4 cup quick-cooking oats, uncooked
3/4 cup milk
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoon salt

Combine first 7 ingredients; shape into 1-inch balls.

Combine all-purpose flour, paprika, and salt. Gently roll meatballs in flour mixture, and place on a lightly greased rack in a foil-lined 13- x 9-inch pan.

Bake at 400° for 25 to 30 minutes. Drain on paper towels. Serve with your favorite sauce.

NOTE: To freeze, cool completely, and seal in an airtight container. To serve, place in a single layer on a baking sheet; bake at 400° for 10 to 15 minutes.

Yield: Makes 4 dozen

Answer 6

I love meatballs. The best recipe I have tried comes from Emerill Lagasse's Show. The inspiration comes from a Fire fighter's house recipe. You can find it on "food network.com". It is called,"Paul's Make the Whole Crew Happy Sausage Meatballs with Red Gravy". The cool thing is that it is made from parts of ground beef, sweet and hot Italian sausage and poached in the the gravy. My guess is the Paul, the fireman was making the sauce and meatballs. The "call" came in, he dumped the uncooked meatballs in the "gravy". Put the lid on and turned off the heat. Came back. turned on the heat again. Incredible.

Follow this recipe. The simmering for 2-3 hours is the key.

Answer 7

2 slices white sandwich bread, stale
1 pound ground pork
1/2 pound ground beef
1/2 cup grated Parmesan
1/4 cup chopped parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper
1/3 cup oil, divided



Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.

Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.

Answer 8

I don't exactly measure stuff, but this is what I use:
meatloaf (ground beef, veal, and pork)
a crusty loaf of bread, somewhat stale
fresh parsley
1 - 2 eggs (depending on how much meat I use)
grated Locatelli Pecorino Romano cheese (you can use Parmigiano Reggiano, but don't use that awful stuff out of the can)
salt (you don't need much since the cheese is salty) and pepper
In a food processor, I process the bread along with the parsley. I try to get an equal volume of bread crumbs to meat.
Combine the bread crumbs, meatloaf, egg(s), a handful or two of grated cheese, salt, and pepper without over mixing. Form into balls, and grill in a pan to brown the outside. I finish cooking in sauce for a couple of hours.

Answer 9

Wildfire Sausage Meatballs
Provided by: Bob Evans® and Owens®
"Served with barbecue sauce, these baked sausage balls are the perfect party treat. They're great served on a hoagie roll, too!"
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:25 MinutesReady In:40 MinutesServings:8 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
1 pound Bob Evans or Owens® Zesty Hot Sausage Roll
1 egg
1/4 cup bread crumbs
1/3 cup grated Parmesan cheese
1/4 cup milk
1 (18 ounce) bottle Bob Evans® Wildfire BBQ Sauce

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 400 degrees F.
In large bowl, place sausage, egg, bread crumbs, cheese and milk. Stir until well combined. Shape into small meatballs and place in single layer on baking sheet.
Bake for 20 to 25 minutes or until browned and cooked through.
In a small saucepan, warm BBQ sauce. Serve with meatballs.
Allrecipes' Cookbooks! Save 30% off

Answer 10

You can't go wrong with Alton Brown. Here are the recipes from his show on meatballs (which was just on this morning):

Answer 11

1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal (optional if you prefer)
2 eggs
day old bread (soak in water)
2 cloves garlic very finely chopped
a bunch of parsley finely chopped
salt
pepper
oregano
dash red pepper flakes
Romano Cheese about 6-8 generous handfulls


take meats, soaked day old bread (squeeze out bread
and break in to bits)

combine all other ingredients and mix
form in to meatballs
cook by frying/baking/ or you can just drop them into your sause and let them cook in there