easy recipe for meatballs?

Question

how do u make meatballs i wanna make my own but i dunno how instead of getting the nasty ones from a can lol
im fussy eater so just want a basic recipe thanks

Answer 1

Basic recipe: (easy and delicious)

pound ground beef (sirloin preferred)
handful of bread crumbs (seasoned)
Fresh garlic very finely chopped (or powder, whatever)
dried Italian seasoning (fresh herbs work, chop them though)
sea salt, fresh gound pepper
GRATED CHEESE
AND 1 EGG

throw everything but bread crumbs into big mixing bowl, and then add them gradually until perfect consistency, and mix with your HANDS not a beater or anything lame like that

shape each into a good fistful, throw into pan with olive oil (don't be cheap-get the real, green, extra virgin) and keep turning and frying until gorgeously browned and crispy!

Answer 2

Recipe - Swedish Meatballs





Swedish meatballs are probably one of the best-known Swedish cooking specialties. Here you have the recipe.



For 4-5 portions you need:

400g (1 pound = 454 g = 16 oz) of mixed minced meat (50% pork, 50% beef)

¾ dl of bread crumbs (1 dl = 2/5 cup)

2 dl milk

1 – 1.5 teaspoon salt

½ teaspoon black pepper

2 tablespoon grated onion

1 egg

Preparing:
First of all mix the bread crumbs with the milk. Let it stand for 10 minutes, otherwise the meatballs may get a taste of bread. Meanwhile, mix the minced meat with the salt. Add pepper and the onion.
Add the milk and bread crumbs mixture, and the egg. The egg makes the whole mixture more porous and easier to fry. Mix the ingredients well, but don't overdo which could result in the fat escaping from the meat. Don't use a kitchen mixer; use a fork or your hands!

Frying:
Roll the mixture until they have the shape of a ball, use your hands and don’t make the balls too big (about 20 - 25 mm in diameter). Wash your hands in cold water; it will make the rolling easier. Place the balls on a cutting board that has been rinsed in water (prevents the balls from sticking). Heat butter in a hot frying pan. Place the balls in the pan, but not all at once. Shake the pan often so the meatballs can get fried on all sides. Once they have obtained a golden brown colour, reduce the heat and let them fry for another 3 - 5 minutes, depending on size. Do not cover the frying pan.
The gravy:
After each batch of fried meat balls, pour some water into the frying pan and stir. Pour the water into a pot. This is the base for the gravy. When finished frying, stir flour (mix with cold water before adding) into the gravy and add spice with soy sauce.
Suggestions for serving:
Swedes enjoy their meatballs with boiled potatoes and something we call lingonsylt, which taste almost like cranberries. Pour the gravy over the meatballs and potatoes when serving.

Answer 3

Yummy meatballs.

Pork mince
Chicken mince
Breadcrumbs
diced Garlic
Sage
salt and Pepper
eggs (depending on how much meat is used)
Dash of curry or more to your taste
cut up parsley
Mix all together.

Roll in flour

shallow fry

Remove and place in a plate

In same dish saute sliced onions and garlic

add salt and pepper

a good amount of wine that will be able to cover all your meatballs when returned to the dish.

A cup of frozen peas.

When peas are softened add the meatballs and simmer for half an hour or so.

A good crusty bread to dunk in the gravy and eat with the meatballs.

Answer 4

Meatballs as for tomato sauce? Here's one... 1/2 pound lean gound beef 1/2 pound ground pork (or just use total 1 lb of ground beef) 1 cup seasoned bread crumbs 1/2 cup Parmesan cheese small handful parsley 1 tsp garlic powder 1 egg Mix all together and form into golf balls. Add a 2 jar of tomato sauce, 1 tbsp Italian Seasoning, and raw meatballs to crockpot. Set timer to High for 6 hours.

Answer 5

The easiest way
400-500 grams ground meat
2 teaspoons corn starch or potato starch
½ dl milk
1 egg
1 teaspoon salt
½ teaspoon pepper
onion, finely grated (optional)


Mix everything to an even batter, and form small, round balls.

Oven-fried: Put in a large roasting pan, and bake for about 15 minutes at 175°C.
Shake the pan a few times to ensure an even surface on your meatballs.

Pan-fried: Heat a skillet with 2-3 tablespooons of cooking oil and butter to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10 depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.

Answer 6

INGREDIENTS
1 pound ground beef
1/2 pound ground pork
1/2 cup chopped onion
3/4 cup bread crumbs
1 egg
1/2 cup milk
1 tablespoon dried parsley
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 teaspoon paprika
1 tablespoon salt
1 teaspoon pepper
2 cups boiling water
3/4 cup sour cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine ground beef, ground pork, chopped onion, bread crumbs, egg, and milk. Season with parsley, Worcestershire sauce, 2 teaspoons salt, and 1 teaspoon pepper. Mix well with your hands. Shape into walnut-size balls, and place on baking dish.
Bake for 30 minutes in preheated oven. Turn frequently so they brown evenly on all sides.
To make the sauce: In a saucepan, combine oil, flour, paprika, 1 tablespoon salt, and 1 teaspoon pepper. Cook over medium heat until sizzling. Stir in hot water and sour cream until smooth and heated through.
When meatballs have cooked 30 minutes, pour sauce over the top, and return to the oven for 20 minutes, stirring occasionally.


Sams also has some great frozen ones that you just bake!

Answer 7

DAN'S BEST MEATBALLS EVER. INGREDENTS: 1/2k lean mince 1/2k sausage meat 2 eggs pkt knorr french onion soup 1 small diced onion 2 slices stale bread (grated) 1/4 pt milk bunch of parsley salt & pepper to taste.QUICK METHOD: put everything apart from meat into large bowl mix well then bit by bit add the mince & sausage meat, again mix really well, wet your hands form the meatballs to your ideal size place on baking tray & bake for 25 mins on gasmark 5, yummy!!

Answer 8

Try the following

Meatballs
8 oz (225 g) minced pork
1 level dessertspoon chopped sage leaves
3½ oz (95 g) mortadella or unsmoked bacon
2 level tablespoons freshly grated Parmesan
2 level tablespoons chopped fresh parsley leaves
3 oz (75 g) white bread without crusts, soaked in 2 tablespoons milk
1 large egg
a little nutmeg
salt and freshly milled black pepper

To make the meatballs, all you do is place all the ingredients into the bowl of a food processor and blend everything on a low speed until thoroughly blended. If you don't have a processor, chop everything as finely as possible with a sharp knife and blend it with a fork. Now take walnut-sized pieces of the mixture and shape them into rounds – you should end up with 24 meatballs. Then put them in a large dish or on a tray, cover with clingfilm and chill for about 30 minutes to firm up.

Meanwhile, pre-heat the oven to a low setting. Then, when you are ready to cook the meatballs, heat 1 tablespoon of the oil in a large frying pan and, over a fairly high heat, add 12 meatballs at a time and cook them until they are crispy and brown all over, adding a little more oil as necessary. This will take 4-5 minutes per batch, so as they are cooked, remove them to a plate and keep them warm, covered with foil, in the oven.

or 2 tbsp extra virgin olive oil
3 tbsp water
500g/1lb 2oz very lean minced beef
2 garlic cloves, very finely chopped
handful of fresh flatleaf parsley, very finely chopped
salt
freshly ground black pepper

Mix together the beef, garlic, parsley, the remaining olive oil and some salt and pepper. It is much easier to do this with your hands. When all the ingredients are well combined, shape into about 40 small balls.
2. To steam, half fill a pan with water and put it on the hob to boil.
3. Cover with a plate roughly the same size as the pan, or just a little larger, and put half the olive oil and the water on the plate.
4. When the water begins to boil, turn down the heat to medium, so the water is gently simmering.
5. Place the meatballs on the plate on top of the pan and cover with an upturned plate, or ideally, a glass bowl so that you can see through it.
6. Leave it to steam for 30 minutes, turning the meatballs over halfway through.
7. When the meatballs are cooked through, remove from the plate

or Meatballs with tomato sauce
For the meatballs
2 tbsp olive oil
150g/5oz onion, finely chopped
1 clove garlic, crushed
900g/2lb freshly minced beef
2 tbsp freshly chopped herbs, such as marjoram, or 1 tbsp rosemary
1 free-range egg, beaten
salt and freshly ground black pepper
3 tbsp olive oil
For the tomato sauce
3 tbsp olive oil
110g/4oz onion, sliced
1 garlic clove, crushed
150g/5¼oz fresh mozzarella, grated
1 tsp sugar
salt and freshly ground black pepper
2 x 400g/14oz cans tomatoes

Method
1. Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
2. In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
3. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.
7. Season the contents with sugar, salt and freshly ground pepper.
8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
10. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
11. Serve with spaghetti.

Answer 9

You need mince beef or you could be adventurous and do a mixture of mince beef and use sausage meat. Then add some dried herbs (up to you which ones), add some chopped onion and garlic if you like it and some chilli flakes to add some kick or leave it out if you don't like your food hot. Then season with salt and pepper. Don't forget to add breadcrumbs to keep the balls in one piece. When you have all your ingredients thrown in the bowl mix with your hand and form into balls, then fry till they're cooked.

Answer 10

HOPE YOU LIKE IT you put olive oil in a pan grab some bread crumbs then get out mince flour two eggs.pinch of salt ,parsley dip it into the egg then bread crumbs mix it all well and make a circular shapes and cook for10minutes on each side.yummy eating