does anyone know a good recipie for meatballs?

Answer 1

3 lbs. ground meat (can be all beef, all pork or pork & beef combo)
Stale bread (not bread crumbs)
2 eggs
1/2 cup parsley (approx)
4 tbsp oregano (approx)
1 onion, diced
3 cloves garlic, minced
salt & pepper to taste (at least 2 tbsp salt and 1 tbsp pepper)

Put meat in a bowl. Wet bread with water or milk. Squeeze liquid out of bread. Break bread up over meat. Add all the rest of the ingredients. Mix together with your hands. Form into balls. We make the balls the size of baseballs. Either bake in oven at 350 degrees or fry in oil until done.

You can adjust the herbs to suit your taste. I had to guess at the herb portions as the family recipe calls for you to "eye" the ingredients

You can then drop them into your sauce or freeze them.

Answer 2

Tender Italian Meatballs

1 pound ground beef
2 cloves garlic minced
1 egg
1 cup milk
2 cups white inner part of a crusty Italian or French-style bread
1/3 cup grated parmesan cheese
1/4 fresh chopped or dried parsley
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
2 tablespoons olive oil


In a large bowl, soak bread in milk 10 minutes. Press out & discard excess milk from bread returning bread to bowl. Mix in all other ingredients except the oil. Hands work the mixture best (but it WILL be cold). Shape into balls, then gently brown on all sides over low flame in a pre-heated NON-stick skillet w/ the olive oil. Turning gently to brown is key, since these are very tender and moist. The meatballs will still be raw inside. 1) Add to a pot of your heated favorite sauce to continue cooking or 2) add 2 cups of water & 1-2 beef bullion cubes to cook through in the skillet with the cover on, either option low heat. For 2) you can make a light gravy by adding 1 Tablespoon cornstarch mixed w/ 1/2 cup water when you have removed the meatballs.

Answer 3

Authentic Italian Meatballs...

INGREDIENTS:
3 cups day-old bread, cut into 1-inch cubes
1 1⁄4 pounds ground chuck beef
3 eggs, beaten
3 garlic cloves, minced
3 ⁄4 cup grated Pecorino Romano cheese
1⁄4 cup fi nely chopped Italian parsley
1⁄4 cup pine nuts, baked for 3-4 min. in a 400° F oven
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
Basic tomato sauce:
1⁄4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1⁄4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves,
or 1 tablespoon dried
1⁄2 medium carrot, fi nely shredded
2 (28-ounce) cans peeled whole tomatoes,
crushed by hand and juices reserved

DIRECTIONS:
For the meatballs: In a shallow bowl, soak the bread
cubes in water to cover for a minute or two. Drain the
bread cubes and squeeze with your fi ngers to press out
the excess moisture.
In a large bowl, combine the bread cubes, beef, eggs,
garlic, Pecorino Romano, parsley, toasted pine nuts,
salt, and pepper and mix with your hands to incorporate.
With wet hands, form 12 to 15 meatballs, each about the
size of a golf ball.
In a large, heavy-bottomed skillet, heat 1 cup oil until
smoking. Cook the meatballs in the oil until golden brown
and cooked through, working in batches if necessary to
avoid overcrowding the pan. Remove the meatballs to a
plate lined with paper towels and keep warm.

Answer 4

Chicken Meatballs For Spaghetti and Meatballs:

45 min 20 min prep
4 servings

1 lb ground chicken
1 egg
1/2 cup parmesan cheese
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons fresh oregano (or the equivalent dried)
1/2 teaspoon salt
2 tablespoons olive oil

1. Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
2. Knead mixture together with hand till evenly combined.
3. Form mixture into 1-inch balls.
4. In large non-stick skillet,warm olive oil over high heat.
5. Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
6. Remove with slotted spoon,and add to your favorite spaghetti sauce.

Answer 5

Ground beef, egg, onion soup mix and salt pepper and garlic. Smush together and make small balls while a large skillet is heating with oil. Place meat in skillet and cook on medium till browned and turn often. Carefully. When browned add half cup of water and cover, simmer for an hour always making sure to add water as needed. They come out tender and tasty and fill your kitchen with a wonderful aroma.

Answer 6

MEAT BALLS IN SAUCE
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INGREDIENTS
5 pounds Italian meatballs
1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup water
2 cups sour cream
DIRECTIONS
Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.



MEAT BALL SOUP
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INGREDIENTS
1 (1 ounce) envelope dry onion soup mix
2 cups chopped carrot
4 cups water
1 (14.5 ounce) can stewed tomatoes, with juice
1 (14.5 ounce) can green beans, drained
3 (14.5 ounce) cans chicken broth
1 (16 ounce) package frozen mixed vegetables
1 pound ground beef
1 egg
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 pinch ground black pepper
1 cup uncooked alphabet pasta
DIRECTIONS
In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.