best meatball recipe.?

Answer 1

When I make meatballs, I use 1 pound of meatloaf/meatball mix (ground beef, pork & veal), 1 egg, about 1/4 cup ketchup, about 1 tsp seasoned salt, 1/2 tsp pepper, 1/2 cup grated parmesan cheese and 3/4 cup crushed Garlic & Parmesan crackers.
I either bake the meatballs or simmer them in sauce til done.

The flavored crackers add a wonderful extra layer of flavor!

Answer 2

1

Answer 3

Ciao! This is my way
Meatballs

2 slices Italian bread, torn into small pieces
1/2 cup milk
2 tablespoons finely chopped fresh Italian parsley
2 cloves finely chopped garlic
1 teaspoon salt
1 egg lightly beaten
1 pound beef chuck
1/2 pound mild Italian sausage removed from casing
6 tablespoons freshly grated Romano cheese
1 tablespoon olive oil
1/4 teaspoon garlic salt
freshly ground black pepper
1 tablespoon oregano

Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry an discard the milk. In a large mixing bowl, combine the soaked bread, then beaten egg, beef and sausage with the remaining ingredients. Knead the mixture vigorously with both hands or beat with a wooden spoon until all ingredients are well blended and the mixture is smooth and fluffy. Shape the mixture into small balls about 1 1/2 inches in diameter. Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour. Heat 1/4 cup of olive or vegetable oil in a heated, heavy 10 to 12 inch skillet until a light haze forms over it. Fry the meatballs 5 or 6 at a time over a moderately high heat, shaking the pan constantly to roll the balls and keep them round. In 8 to 10 minutes, the meatballs should be brown outside and show no trace of pink inside. Add more oil to the skillet as needed. Serve the meatballs hot with marinara sauce.


Un bacio dall'Italia

Answer 4

ITALIAN MEATBALL RECIPE

1/2 lb ground beef
1/2 lb ground veal, pork or turkey
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
1 egg
1 T parsley, finely chopped
1/2 clove garlic, minced (optional)
pinch of oregano or thyme (optional)
1/2 tsp paprika (optional)
1/2 tsp salt and pepper to taste

IN the mixing bowl, thoroughly mix all the ingredients (hands work well, here).

Sauté broil or roast, or put directly into soup or sauce (the large ones take up to 45 mins to cook in soup or sauce),

These meatballs are very easy to make and go great in soup or spaghetti sauce, or as appetizers with a dipping sauce and toothpicks.

Answer 5

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 6

I don't want to write a long recipe out, but on the box of Mueller's pasta is the recipe for spaghetti and meatballs. I use it all the time. For a healthier meatball, I no longer cook them in a pan with oil. I bake them in the oven. I actually made meatballs tonight when I made meatball subs.

Answer 7

Just do this:

1 pound ground round
1 small onion, minced
salt
pepper
garlic powder
1/2 can tomato paste
1.5 cups seasoned bread crumbs
2 tablespoons dried parsley
olive oil (for frying)
1 egg

Mix everything but the oil. Make balls, and add to a heated oil pan, and brown, the add to a sauce pot that has 2 large cans tomato sauce plus 2 cans water, the rest of the tomato paste and a good heaping layer of garlic powder. Bring to a boil and then to a simmer. Cook for 2 to 4 hours, stirring often.

Serve with noodles and salad and garlic bread.

Answer 8

Ground beef (1#)
Bulk Sausage (1/2#)
2 tsp garlic powder
1 tbsp onion powder
salt to taste
pepper to taste
1 tbsp oregano
1 tsp basil
2 tbsp parsley
1 cup breadcrumbs
1 egg
Mix well and form any size balls you want

DO NOT SAUTE!!! Trick to tender and moist meatballs is to parboil them about 5 mins until they firm up, drain and then add them to the sauce on a slow simmer for about 40 mins.

Answer 9

I go by the kiss method.

1 pb Ground round
salt and pepper,
cumin and chili powder or garlic and onion powder
1 egg for every lb of beef
water

Mix it all together. Pat out into a square about 9x9, and cut into smaller squares. I bake them like this, in a 350 oven for about 30 minutes. Or you can brown them in a skillet. The square shape makes them easier to brown, and they stay on bread better. You can slice these meatballs and put them on pizza, too.

Answer 10

my kids and guest love my meatballs so heres all i do
buy a best grade chop meat i only add salt and pepper and a slight bit of adobo and a small small amount of bread crumbs and tomatoe sauce mix very well make em up and brown in the fry pan then i cook in the sauce for 2 to 3 hours they are awesome dont overdue it wit seasonings