how to make good meatballs?

Question

do i bake them before i put them in the sauce? do i use oil in the pain?

Answer 1

This is a recipe that I developed myself. I use it whenever I need meatballs of any kind.


Baked Meatballs

1.5 pounds (total) ground beef, pork, and/or veal
½ to ¾ cup FRESH chopped parsley
½ cup bread crumbs PLUS about ¼ cup extra, for coating
½ cup grated Parmesan cheese
1 egg
1 ½ teaspoons dried basil, OR 3 Tablespoons fresh chopped basil
1 teaspoon dried oregano, OR 2 Tablespoons fresh chopped oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes (or more, to taste)


Combine all the ingredients (except for the extra ¼ cup of bread crumbs) in a large mixing bowl. Using your hands, thoroughly combine everything together. Cover the bowl with plastic wrap, and put it into the refrigerator for one to two hours, to allow flavors to combine.

After the time is up, remove the bowl from the fridge. Preheat the oven to 400 F.

Have two identical-sized mini-muffin pans (the kind with 12 cavities) ready. Spray one of them with non-stick cooking spray; you may or may not need the other pan. Use a 1/4-cup sized measuring cup to “weigh out” the each meatball (so that they'll all be a uniform size). Roll each meatball gently between your palms, and when you have a nice, golfball shape, place one meatball into each of the cavities. There should be just enough to fill one muffin pan; if you have extra, use the second muffin pan (don't forget the cooking spray).

Bake the meatballs at 400 F for about 20 minutes.* When done, remove the muffin pans to a cooling rack (or to a folded towel on the counter top). At this point, the meatballs may be added to pasta sauce, etc. or, you could just eat them right away! If the meatballs are not going to be used immediately, allow them to cool, then store them in a plastic zipper bag (be careful not to break them up when storing). Keep them in the fridge or freezer until ready for use.

(*alternately, 350 degrees for about 35-40 minutes)

--These meatballs won't disintegrate when you put them in your pasta sauce, and they freeze really well, too. If you're making Swedish-style meatballs, just omit the basil, oregano, garlic, parmesan and red pepper (unless you want it to be in there). Add whatever herbs you like, in similar quantities.

Answer 2

I usually do mine in the pan with out any oil. The fat will fall off of the meat and make the grease for the pan.
I use:
1 lb 94/6 hamburger
3-4 slices of bread
1 egg
salt
pepper
garlic
Italian seasoning

Tear the bread and put in food processor or blender. Put the egg in. Add a dash of salt and pepper. Cover the top with garlic and Italian seasoning. Blend until the bread is fuller chopped. (small crumbs.
Add the bread mixture to the hamburger in a medium mixing bowl. Stir with fork or by hand until hamburger.
Shape the mixture into 1 to 1 1/2 inch balls and place in pan.
Fry rotating occasionally until browned. Take meatballs from the pan and add to sauce.

Answer 3

If you bake them before cooking with sauce, they will be healthier because a lot of fat will drip. I like them grilled. U gotta flatten them a bit but is good.

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

When finished, add to spaghetti sauce and simmer at least 20 minutes.

Answer 4

I like to use a meat loaf recipe, roll the meat balls, put them in a baking dish, cover them in a seaoned tomato sauce (like marinara) and bake them low so they cook on the inside. My mother likes to add cheese at the end but I don't. It's a matter of taste. If you get low fat hamburger or low fat other ground meat you should spray the pan or lightly grease it. Old fashioned fatty hamburger will provide it's own grease.
You can do this in a skillet or frying pan on very low heat, but I think it's more difficult to get them cooked on the inside and moistened by the sauce.

Answer 5

I don't use oil of any kind, I brown them in a skillet, and then let them finish cooking in the sauce. They alwasy turn out wonderful. Make sure to drain the grease from them before putting them into the sauce or else your sauce will taste greasy.

Answer 6

You can bake or fry. I fry in a pan without oil, as the meat usually has enough, then I let them finish in the sauce for the last 10 minutes or so. I like good spices, egg and cracker or bread crumbs in them to make them tender.

Answer 7

Here's my recipe. I think it tastes better if you cook it with a friend helping. The cheerfulness seeps into the meat...

4 full stems fresh marjoram
4 - 3 to 4 inch sprigs fresh rosemary
1/3 lb Italian sausage
2 lbs ground turkey
1 medium onion, chopped fine
1 T chopped garlic
1/2 to 2/3 cup uncooked polenta
2 carrots, peeled and grated
Worcestershire sauce
1/4 cup tomato sauce
Salt and pepper
2 large eggs

Remove leaves and discard stems and flowers of herbs. Chop herbs finely. Combine all ingredients in large bowl (mixing with clean hands works). Roll into balls and sauté over medium heat in about 2 tablespoons olive oil, turning occasionally so that all sides are fully cooked. Serve with spaghetti and a sauce of your choice.

Answer 8

Brown them in a frying pan 1st.

You can then Finnish them of in the sauce either in the oven or on a moderate heat in a sauce pan with a lid on.

Answer 9

heat oil in the pan and half cook them then put then in the over for about 20 minutes.

Answer 10

Baking is a less hassle way of doing it, lay them out on a cookie sheet and bake.