Meatballs Recipe?

Question

Anyone have any recipes to make meatballs.

Answer 1

I don't have exact measurements, so you'll have to go with trial and error. But when my mom makes meatballs she uses ground beef, breadcrumbs, chopped onion, and milk to make it stick together. Then she either puts them right into the crock pot to cook all day with the sauce(the best way in my opinion) or for a quicker way you can put them on a cookie sheet and throw them in the oven till their cooked all the way through.

Answer 2

No-Fuss

: Taste of HNo-Fuss Meatballsome


"You'll be amazed that something so good takes so little time to prepare."


Original recipe yield:
2 dozen


US METRIC


SERVINGS About scaling and conversions

INGREDIENTS
1 (14 ounce) package frozen cooked meatballs, thawed
1 tablespoon soy sauce
1/2 cup chili sauce
1/2 cup grape jelly
1/4 cup Dijon mustard
DIRECTIONS
In a skillet, cook meatballs in soy sauce until heated through.
Combine the chili sauce, jelly and mustard; pour over the meatballs. Cook and stir until jelly is melted and mixture comes to a boil. Reduce heat; cover and simmer for 1-2 minutes.
(C) 2002 Reiman Media Group, Inc.



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Answer 3

MEATBALL HERO SANDWICH

YOU WILL NEED
350 g ground pork or beef
3 cloves garlic, minced
1 pc small onion, chopped
1 pc small egg
1/3 cup breadcrumbs
1 tbsp chopped parsley
1 pouch (250 g) Sweet Style Spaghetti Sauce
7 pc hotdog buns, split into 2
7 slices quickmelt cheese

HERE'S HOW
1 COMBINE first 6 ingredients, 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well. Form every 1-1/2 tbsp of mixture into balls. Deep-fry until golden brown. Slice each meatball in half.


2 SIMMER Spaghetti Sauce for 5 minutes. Add meatballs, salt and pepper to taste. Allow to simmer. Set aside.


3 IN each hotdog bun, place 4 halves of meatballs and 2 tbsp sauce. Top with cheese and toast for 1 minute or until cheese melts.

Answer 4

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 5

Easy Greek Style Meatballs

I don't really measure out, so these measurements aren't 100 percent exact, so if you need a bit more, or less, tweak to adjust...that's what cooking is about ;-)

1 med size loaf of crusty bread
1lb top quality ground pork
3 small eggs, beaten (or 2 if large)
2 small onions, finely chopped
small handfuls of finely chopped fresh mint
2T. white wine vinegar
2T. Olive oil
salt and fresh ground black pepper
vegetable oil for frying

Method
1. Firstly, break up the loaf into large pieces and place them into a large bowl. Cover the bread with *cold water and leave to soak for 30 minutes. (*I have also soaked them in milk)

2. Place the meat, eggs, onion, salt, mint, white wine vinegar and olive oil in a separate bowl and season with salt and freshly ground black pepper.

3. Remove the bread from the water and squeeze out any excess liquid. Using your hands, crush the bread to a pulp, place into the bowl with the meat mixture and mix thoroughly.

4. Cover the mixture and refrigerate for several hours until firm.

5. Form the mixture into walnut sized balls.

6. Heat the oil in a frying pan over a medium heat and fry the meatballs until cooked through and golden brown. Serve immediately.

Answer 6

My best one is from epicurious.com. It's a green chile and pine nut meatball recipe. Try it and you'll never have ordinary meatballs again!

Answer 7

Meatballs aren't hard to make....get some good ground beef (Chuck) add some garlic powder (lots if you like garlic) salt, pepper...I don't use bread crumbs but you can. make the balls about an inch or so ..fry up enjoy!

Answer 8

I have an easy and yummy meatballs recipe, here is the link : http://www.baaiidu.com/lemon-olive-meatball-appetizers.php

Hope this help.

Answer 9

Ground beef, veal and pork, it will come in one package. Add 2 eggs, bread crumbs, salt, pepper, onion powder, garlic powder, oregano and Parmesan cheese

Answer 10

meatballs

1 lb hamburger
1 small onion, diced
1/2 cup milk
1 cup ketchup
2 T mustard
2 T white vinegar
1/2 cup sugar

Instructions:

Mix hamburger, onion and milk together.
Form into balls and brown.
Place in a casserole dish.
In a small bowl, mix ketchup, mustard, vinegar and sugar.
Spoon over meatballs.
Bake at 350 degrees for 30 minutes or until done
as desired.


Crisp German Meatballs

1/2 lb grd pork sausage
1/4 c onion,chopped
1 cn 16 0z saurkraut,drain &
-chopped
2 T breadcrumbs,dry & fine
1 pk cream cheese,soften
2 T parsley
1 t prepared mustard
1/4 t garlic salt
1/8 t pepper
1 c mayo
1/4 c prepared mustard
2 eggs
1/4 c milk
1/2 c flour
1 c breadcrumbs,fine
1 veg. oil

Combine sausage & onion in a lg pan; cook til sausage is browned, stirring for it to crumble. Drain well. Stir in kraut & 2 T breadcrumbs. Combine c. cheese & next 4 ingredients in lg bowl; add sausage mixture, stirring well. Cover & let stand for 2 hrs. Combine mayo & mustard; set aside. Combine eggs & milk in sm bowl; set
aside. Shape sausage mixture into 3/4" balls; roll in flour. Dip each ball in reserved egg mixture;roll balls in 1 c breadcrumbs. Pour oil to a depth os 2" into d, oven; heat to 375 deg. Fry, a few at a time, 2 min or til golden brown. Drain on paper towel. Serve with mayo mixture.

Yields 5 doz




Italian Meatballs

* ground white pepper; roughly ground black pepper
* 2 carrots, sliced as desired
* 1 whole egg; Italian seasonings
* 3-4 tbsp of ketchup
* garlic powder; cayenne pepper
* 2 tsps of sugar
* Hungarian Vegeta seasonings
* fresh chopped parsley
* 2 tbsp of bread crumbs
* 1 can of ready spiced diced tomato (I used Pastene, 796 ml, 28 oz)
* 1 can of tomato paste (original)
* 1 celery stalk, thinly sliced
* a dash of whole orregone (dried); a dash of dry tarragon
* 1 large onion, chopped
* 3/4 kg of medium ground beef
* water as needed

Meatballs:
- Mix ground beef, bread crumbs, a dash of garlic powder, Hungarian Vegeta seasoning, egg, cayenne pepper, and white ground pepper plus 1 tbsp chopped onion well and make meatballs. Place in a baking dish and oven in a preheat oven (350 F) for 10 minutes.

Soup:
- In a pan, place the sliced carrot, rest of chopped onion, celery stalk, tomato paste, half can of the diced tomato, and 1 glass of water, mixed well. (add more water if needed)

- Pour in the baked meatballs into the soup pan, bring to a boil in a medium heat.

- Add a dash of tarragon, orregano, cayenne pepper, ground black pepper, Italian seasonings, Hungarian Vegeta seasonings, parsley, sugar, ketchup, stir slowly.

- Serve with a sprikle of parsley and Frank's Red Hot Chili & Lime sauce