Need a good recipe for meatballs?

Question

I'm not too crazy about the one I'm using - thanks.

Answer 1

Try mixing 1/2 ground pork and 1/2 ground beef. Use breadcrumbs and Italian seasoning. Make sure these cook well since you're using the pork. I think you'll find that they're more tender than beef alone meatballs.

Answer 2

Meatball Mix
Categories: Master mix
Yield: 1 servings

4 lb Lean Ground Beef
2 c Dry Bread Crumbs
1 tb Salt
1/4 ts Pepper
4 ea Large Eggs, Slightly Beaten
1/2 c Onion, Finely Chopped
2 tb Cornstarch
2 ts Worcestershire Sauce

Preheat oven to 400 degrees F. (205 degrees C.). Combine all
ingredients in a large bowl. Shape mixture into 1-inch meatballs.
Place meatballs on ungreased baking sheets and bake 10 to 15 minutes
until browned. Remove immediately and drain on paper towels. When
cooled put about 30 meatballs each into five 1-quart containers
leaving 1/2-inch space at top. Seal and label containers. Freeze.
Use within 3 montshs. Makes about 144 meatballs

Answer 3

The biggest group of meatballs I've ever seen was at the last Democratic National Convention.

Answer 4

Simple Spicy One

1 packet of Mexican Taco Sauce
1 packet of Chilli
1 Bottle of Chilli Sauce
1 can of tomato sauce of paste.

Use the amount of ingredient according to how many meatballs your making, let your tounge and hand be the judgement of that...

Make meatball seperately, and let simmer.
Make sauce seperately, and then add to meatballs.

Total time 20 mins.

Done!

Answer 5

A good easy one (my moms), and as a chef, still my favorite...
Meatballs
1 lb ground beef (75% beef, 25% fat)
1 egg
1/4 cup Italian seasoned bread crumbs
1/2 onion, medium dice

Gravy
2 packs quick brown gravy
2 cups water
splash good Cabernet sauvignon

Mix all meatball ing's together. Roll into just under golf ball sized. place on microwave safe plate, and microwave on high for 5 minutes. (I sometimes transfer to oven now, and broil on high for some texture)

Meanwhile mix gravy packets with water, and bring to boil. add splash of wine (make sure to reserve some wine for yourself!!), and transfer to crockpot.

Add meatballs to crockpot, and allow to cook covered till tep reaches at least 165F (I eat them a little sooner than that, but people like to see anything with egg at 165F)

Serve with parsley buttered egg noodles, and vegetable of the season. Enjoy!!

Answer 6

If you need the meatballs quick, buy them in the bag from Sam's Club or Costco or BJs, whichever of those warehouse markets are in your area. As you cook them, simmer in barbecue sauce. I recommend bullseye. You can try all types of different sauces. It's a great finger food for parties, my friends love when I make it.

Answer 7

Italian-American Meatballs

2 slices white sandwich bread, stale
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf 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 olive oil, divided
Quick Marinara Sauce, recipe follows

Serving suggestions: 1 pound cooked spaghetti or linquini

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, veal, 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.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Quick Marinara Sauce
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Answer 8

Go to epicurious.com. There's a really great one that's green chile and pine nut meatballs. Just do a search for it. My husband loves them, and so did his bosses during a dinner party we held at our house! And this is from them saying they didn't like pasta!

Answer 9

go to kraftfoods.com or bettycrocker.com great recipes for anything your little heart desires

Answer 10

Try this recipe

http://www.franksrecipes.com/volume/meat/itastyfremeafor25to100.html