Do you have a meatball recipe?

Question

I'm talking about italian meatballs that could go with spaghetti or with italian bread. I need to know every detail because I don't even know how to ball the meat, cook it, what size, etc.

Answer 1

1 lb lean ground beef
1 lb meatloaf mix
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 eggs
1 medium onion
italian seasoning
garlic
salt
pepper

Mix all ingredients together. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size (I wet my hands before shaping each meatball and it helps make a nice meatball.) Pan Fry until outside is slightly brown on one side and then turn and brown the other side.

When they are all brown place in spaghetti sauce and simmer for an hour or so.

Answer 2

I know this is lame but every year at work I bring meatballs cooked in chili sauce and grape jelly. I used to make my own meatballs, we are talking about 300+ meatballs, but after the years I have used the frozen ones from our local Wal-Mart. You can get them in Italian or Homestyle. The guys at work could not tell the difference and so much easier. They are really great tasting! Try a bag with your spaghetti sauce and you will be surprised at how good they taste. I will never mix and roll my own meatballs again!

Answer 3

It's best not to over mix the meat mixture, or it will be dense. Enjoy :-)

Italian Meatballs
Serving Size : 16

The recipe for meatballs here can be used with a red sauce, eaten plain, or made marble size and added to soups.

1-1/2 pounds lean ground sirloin or chuck
3/4 cup seasoned Italian breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
2 tablespoons fresh chopped basil or 1 tablespoon dried
1 tablespoon garlic powder
2 eggs, beaten
2 tablespoons milk

In a large bowl, separate the meat with a fork and make a well. In another bowl, mix the breadcrumbs with the cheese, parsley, basil, and garlic; set aside.

Beat the eggs with the milk and pour into the well. Using wet hands, knead the meat to absorb the liquid and mix in the double-seasoned breadcrumbs. Knead well, keeping your hands moist, until the meat is well mixed.

Scoop the meat out and then roll with your hands to form a nice ball, about golfball size. Place about 1 inch apart or less, on a non-stick baking pan and bake at 400 degrees until golden brown.

Answer 4

Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
INGREDIENTS:
2 1/4 pounds (1 k) boned veal or pork, ground.
5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra
1 cup bread crumbs, moistened in milk and then squeezed dry
3 eggs
2 tablespoons minced parsley
1 clove garlic, minced
Salt & pepper
Organically grown lemon or orange leaves, lightly oiled
Wooden toothpicks
PREPARATION:
Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick.
When you have finished making your meatballs, grill them to taste.

Some people also include grated lemon or orange zest or juice (or both) in the filling.

Answer 5

ITALIAN MEATBALLS

1 lb. ground beef
1 egg
1 c. bread crumbs (Italian seasoned)
1/2 c. milk
2 tsp. grated Parmesan cheese (optional)
1/2 tsp. oregano
1 tsp. parsley flakes
1 tsp. onion flakes, powder or salt
1/2 tsp. garlic powder

Combine ingredients. Shape into 1 1/2 inch meatballs. Place in covered skillet (fry pan) in oven 15 minutes (325-350 degrees). Do not overcook. Turn meatballs over. Cook for another 15 minutes. Drain liquid. Place meatballs in desired spaghetti sauce. Heat until sauce is hot and serve.

Answer 6

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 7

1/2 lb ground beef
1/2 lb ground veal, pork or turkey
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
1 egg
1 T parsley, finely chopped
1/2 clove garlic, minced (optional)
pinch of oregano or thyme (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste

IN the mixing bowl, thoroughly mix all the ingredients (hands work well, here).

Sauté broil or roast, or put directly into soup or sauce (the large ones take up to 45 mins to cook in soup or sauce),

Answer 8

here's a veggy fake meat ball recipe
canned pumpkin, soya sauce, oatmeal, wheatgerm mix all together form into balls and cook in oil in frying pan to fool meat eaters add a little vanilla in frying pan while they are cooking! Of course U could add diced onions to the mixture.
Of course if U want the real thing just buy hamburger meat unthaw and add salt make
into balls and cook in ungreased unoiled pan
cause hamburger meat already has oil in it!

Answer 9

Meals.com is a great place for recipes. Each recipe is rated, too so you can pick ones that get good ratings. I do know that small broken up peices of bread are going to give you a moister meatball over recipes that use all breadcrumbs.

Answer 10

Look in the freezer section at the grocery store for a bag of meatballs. I believe the brand is Armour and they are excellent! Just have to put them in the oven frozen for 15 minutes. Or you can throw them right from the freezer into crock pot with some spaghetti sauce and let cook all day or on high for 4 hours.....ummmm great!