What is the best recipie for meat balls?

Answer 1

Chef Rocco Dispirito's Mama's Meatballs
1/3 cup chicken stock
1/4 cup diced yellow onions
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3-6 cups of your favorite marinara sauce
Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
Combine with hands until mixture is uniform, do not overmix.
Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
This should take about 10-15 minutes.
While meatballs are browning, heat the marinara sauce in a large pot.
Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
Serve alone or over your favorite pasta.
http://www.recipezaar.com/102764

Answer 2

Basic Meatballs

Ingredients

(6 servings)

1 lb Ground Beef
1/4 c Onion; Chopped, 1 Sm.
1/4 c Milk
1/8 ts Pepper
1 ea Egg; Large
1/3 c Bread Crumbs; Dry
3/4 ts Salt
1 ts Worcestershire Sauce


Instructions

Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat.

Answer 3

INGREDIENTS:

* 1 pound lean ground beef
* 1/3 cup uncooked long-grain rice
* 1/4 cup chopped onion
* 1/4 cup water
* 1 teaspoon salt
* dash ground black pepper
* 1 can condensed tomato soup
* 1/2 teaspoon chili powder
* 1/2 cup water

PREPARATION:
Combine the ground beef, rice, onion, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil.
Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.
Serves 4.

Answer 4

Thai Meatballs with peanut sauce

600g minced lean beef
3 tbsp oyster sauce
2-3 tbsp plain flour
2 tbsp vegetable oil 5 cloves garlic, coarsely chopped
3 tbsp chili jam
1/2 cup thick coconut cream
2 tbsp chunky peanut butter
2 tbsp palm sugar, chopped
2 tbsp fish sauce (or to taste)
Fresh mint or basil leaves, chopped

1. Mix beef with oyster sauce
2. Roll into balls and coat with flour
3. Heat oil and fry garlic until golden
4. Brown meatballs 1 minute each and place on paper towels, together with the garlic
5. In remaining oil, heat chili jam, add coconut cream, peanut butter, sugar and fish sauce. Cook until thick
6. Pour over meatballs
7. Serve hot on toothpicks, garnished with mint leaves.

Answer 5

What type?

For italian put 2 eggs bread crumbs and italian spices'
bake for 30 hr at 350, serve with spaggie and toastie woastits
and yum.

for swedish type add small amount bread crumb 1 egg parsely and salt pepper to taste, and bake at 325 for 30 min.

Use gravey pack to top them.
ew


have at it chef boyardee...