recipie for a great tasting meatball?

Answer 1

Sweet and Sour Meatballs

2-3 pounds lean ground beef
1/2 cup water
1/2 cup vinegar
1/2 cup brown sugar
1/2 cup ketchup
1 tsp. dry mustard or 2 tbsp. of regular mustard

Take 2-3 pounds of lean ground beef and form into meatballs. Place in a
roaster pan or a casserole dish. Mix all the ingredients together and
pour over the meatballs. Cook uncovered for about 45 minutes at 325
degrees.

Hawaiian Meatballs

Meatball ingredients

1-1/2 lb. Lean ground beef
2/3 cup bread crumbs
1/2 cup minced onion
1 egg
1/4 tsp. Ginger
1/2 tsp. Salt
1/4 cup milk

Sauce

1 can (16 oz.) pineapple tidbits
1/2 cup brown sugar
1/2 cup vinegar
1 T. Worcestershire sauce
2 T. Cornstarch
1 medium green bell pepper, chopped
1 T. Canola oil

Preparation -

Combine all the meatball ingredients. Shape the mixture into small
Meatballs. Bake in a preheated oven at 325º for 15 to 20 minutes.
Drain and set aside. Drain the pineapple tidbits and reserve the
Juice. In a large skillet, combine the brown sugar and cornstarch.
Stir in the vinegar, reserved pineapple juice, and Worcestershire
Sauce. Bring to a boil, reduce heat to medium and cook until smooth
And thickened, stirring constantly. Remove from heat and set aside.
Pour the canola oil into a small skillet. Add the chopped bell pepper
And saute until barely tender; drain. Stir the green pepper,
Pineapple tidbits and meatballs into the prepared sauce. Cook for a
Minute or two to heat through. Serve as an appetizer or serve over
Rice for a meal.

Bavarian meatballs
1 (38 ounce) package frozen cooked Italian meatballs
1/2 cup chopped onion
1/4 up packed brown sugar
1 envelope onion soup mix
1 (12 ounce) can beer or nonalcoholic beer
12 hoagie buns, split
3 cups (12 ounces) shredded Swiss cheese

Recipe


In a 3-qt. slow cooker, combine the meatballs, onion, brown sugar,
soup mix and beer. Cover and cook on low for 3-1/2 to 4-1/2 hours or
until heated through. Serve with toothpicks for an appetizer. Or for
sandwiches, place six meatballs on each bun bottom. Sprinkle each
sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in.
from the heat for 2-3 minutes or until cheese is melted. Replace bun
tops.

Serving Size: 12


Meatballs

Ingredients:

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.


Swedish Meatballs

Note: Swedish crispbread can be substituted for the saltine crackers.


Servings: 6

Ingredients:
1 tablespoon margarine
1 onion, finely diced
1/2 cup crushed saltine crackers
1 1/2 pounds ground beef
1 egg
1/4 teaspoon ground nutmeg
1 pinch ground allspice
1/4 teaspoon minced garlic
1 packet dry white sauce mix
4 tablespoons chopped fresh dill
1 teaspoon sage
2 tablespoons all-purpose flour
1/4 cup whipping cream


Directions:
1. Melt margarine in a medium frying pan over medium heat. Cook onion in
margarine, stirring often, until tender. Transfer to a large bowl.
2. Mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion
until blended. Shape into 1 1/2 inch (4 centimeter) meatballs, and place in a
glass baking dish. Sprinkle with minced garlic, and cover with foil.
3. Bake in preheated 350 degrees F (175 degrees C) for 15 minutes, or until
cooked through.
4. Meanwhile, make white sauce, following the directions on the packet. Stir in
dill, sage, flour, and whipping cream.
5. Turn off oven, and remove foil cover from meatballs. Pour sauce over
meatballs, and leave in oven for 10 minutes.


CHINESE MEATBALL


1½ lb. Boned pork shoulder, chopped
Very fine
½ tsp. Salt
1 tsp. MSG (mono sodium glutamate)
1 tsp. Rice wine/dry sherry
1 tbsp. Sesame oil
½ tsp. Fresh, minced ginger root
2 tsps. Finely chopped green onion
1 egg, slightly beaten
2 tbsps. Corn starch
1 tbsp. Water
Oil for frying
Mix all ingredients well; knead
Thoroughly until smooth. Shape into
Small meatballs. Roll balls in
Additional cornstarch. Heat oil and
Fry balls until done. Serve with
Cabbage or rice.

Answer 2

Use 1 lb ground pork and 1 lb ground beef.
Add 3 eggs
Add 1/2 cup milk
Add 2/3 cup bread crumbs (plain or italian)
Add dash of salt & pepper
Add 1/2-1 cup of parmesean cheese
Add parsley and touch of oregano
Add 1 clove garlic minced
1/4 cup diced onion

Combine and shape into meatballs never pressing tightly as this will make a tough meatball. Fry in a small bit of olive oil. Drain on paper towels.
Heat sauce and add the meatballs to it or place in oven for with a little sauce over it and serve on a seperate dish from the sauce and spaghetti to be spooned on pasta as desired along w/sauce.

Answer 3

Easy Baked Parmesan Meatballs:

Prep: 15 minutes
Total: 35 minutes

1 lb. ground beef
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

PREHEAT oven to 375*F. Mix meat, cheese, parsley, egg and garlic.

SHAPE into 12 meatballs. Place in foil-lined 15*10*1-inch baking pan.

BAKE 25 minutes or until cooked through.

Makes 6 servings, 2 meatballs each.

Really tasty enjoy!

Answer 4

Swedish Meatballs, oven-baked

900 g ground meat
1 yellow onion, very finely chopped
4 teaspoons corn starch
1 dl milk (or water)
1 egg
2 teaspoons salt
1 teaspoon ground black pepper


Mix everything to an even batter, and form small, round balls. Put in a buttered large roasting (oven) pan, and bake for about 15 -20 minutes at 175°C. Shake the pan a few times to ensure an even surface on your meatballs. Of course they can be fried the ordinary way in a pan on the stove. But this is the most comfortable way I know about..

Answer 5

My favorite is Keftedes. These are great served with pita and cucumber yogurt sauce.

Keftedes (Greek Meatballs)

3 slices white bread with crust
1 cup milk
2 pounds ground beef
1 yellow onion, minced
4 cloves garlic, minced
1/3 cup finely chopped oregano
2 finely chopped tablespoons mint
2 teaspoon white wine vinegar
2 eggs lightly beaten
1/4 teaspoon grated nutmeg
1/2 cup olive oil
Flour, for dusting
Salt and freshly ground black pepper

Dunk bread quickly in milk and press the liquid out to dampen the bread.

Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well with your hands. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.

Put olive oil in a pan and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Remove from the pan and drain on paper towels.

Cucumber Sauce

2 cups plain yogurt
1 cup seeded and small-diced cucumber
3 cloves minced garlic
Salt
Combine all ingredients in a bowl and mix well.

Answer 6

I got this on food.com.
Swedish Meatballs Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Great Balls of Meat





2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Answer 7

Pork and Beef mince, with some fat
Bread crumbs
Egg, beaten
Tomato Puree
Onion finely diced
Garlic finely diced
Chilli flakes if you like them hot
Salt and Pepper

Mix all by hand really well and allow to cool. Form balls with your hands - same size if possible for even cooking.
Spread some more bread crumbs or something similar on a plate and roll the balls in them to coat.
Shallow fry until done on all sides, and cooked inside. Do this in batches to avoid touching each other. Cut one open to see if it done. Alternatively, shallow fry them until brown and finish off in the oven.

Serve with a sauce of your choice. I like mushroom.

Answer 8

hey, i love meat balls! heres a recipe that is easy and tastes great!

2 slices white sandwich bread, stale
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf 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 olive oil, divided
Quick Marinara Sauce, recipe follows
Serving suggestions: 1 pound cooked spaghetti or linquini


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, veal, 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.

Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


Quick Marinara Sauce
1/4 cup extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
4 cloves garlic, sliced
3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved

Answer 9

I use a mix of equal parts of hamburger 80%, veal, and pork....to total about 2 pounds, 1/4 cup of milk, 2 eggs, 1 1/2 cups bread crumbs, 1 onion finely diced, 1/4 cup finely chopped flat leaf parsley, salt, pepper, and 2 cloves of chopped garlic and 1/4 cup of parmesean cheese.....mix and then form into balls and fry in olive oil until browned...finish cooking in your sauce.....

Answer 10

Ground beef 1kg
1 lge onion finely , diced
5-6 cloves garlic , crushed
Handful of the following herbs then chop finely
Basil
Oregano
Thyme
Rosemary
1egg to bind
Good pinch salt and pepper. Roll , cook and enjoy!!!!