How do I cook meatballs?

Question

Seriously, I dont know how to cook them!

Answer 1

The recipes listed sound pretty good. However, I put them on a cookie sheet, pour over a can of beef broth and bake them in a 375 deg. F oven for 30-35 minutes, then I add them to my sauce. They render out any fat in the oven rather than in your sauce, they don't get overcooked and they stay nice and tender and juicy.

Answer 2

Basic Meatballs:

35 min 15 min prep
6 servings
26-30 meatballs

1 lb beef, ground
1 large egg
1/4 cup onions, finely chopped
1/3 cup italian herbed breadcrumbs
1/4 cup milk
1 teaspoon worcestershire sauce
salt & freshly ground black pepper, to taste

1. Mix all the ingredients together.
2. Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
3. Place the meatballs in a lightly greased 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch baking dish and bake, uncovered, in a 400 degree oven until light brown, about 20-25 minutes.
4. Drain off any excess fat and use meatballs as desired.
5. ***Freezeing: Cover and allow meatballs to cool slightly before freezing - no special equipment is needed in the preparation for freezing - ziplock bags work fine for me - allow meatballs to thaw about 30 minutes at room temperature before using - use as desired with your favorite recipes.***.

Answer 3

Italian style- not Swedish
Some first timers might use
a pound of lean ground beef and a lb. of ground pork.
1 egg
a good sprinkle of grated parmesan/romano cheese
3/4 c warm water and
1 box of Tempo Italian meatball mix - you can't go wrong with this stuff. You can use it until you get a feel for the seasonings. It found in the strangest sections of the supermarket ( not where I would expect with all of the dried soup mixes, spices, or packaged gravies and I have never found it in the Italian section).
mix well, form into the size ball of choice, place on a cookie sheet and bake at 350 for 8 minutes per side. Cooking time varies with ovens- so you need to watch them. I like them slightly browned on both sides.
Add to simmering pot of tomato sauce to finish cooking and add flavor to the sauce. Slow cook for at least 1/2 hour.

Some like ground turkey meat and pretty much the same ingredients/directions but without the pork.

Some people brown them in the frying pan instead of the oven and others put the raw balls directly into the sauce to slow cook/simmer together with the sauce.
Get creative and good luck.

Answer 4

The Juiciest Meat Balls Ever

1/2 cup panko bread crumbs
1/4 cup whole milk
1 pound ground beef
1 pound ground pork
1 onion, finely chopped
1/2 stick butter, softened
2 large eggs
1/2 cup chopped parsley leaves
Kosher salt
Freshly ground black pepper
Olive oil, for frying

Soak the bread crumbs in the milk while you prepare the other ingredients.
Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.

Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

Answer 5

You will get plenty recipies here and prob have your own. A liitle tip- DONT fry them. Place them in a collander 8 or so at a time, put collander over a pan of boiling water with a lid over and STEAM for 8-10 mins in batches. They will stay bigger, Lighter and fluffier. Then add them to your favorite sauce for a min or two. PS always work a little parmesan cheese (grated) and chopped parsley into your mix.

Answer 6

I just mix the hamburger with chopped onion (some people add bread crumbs or crushed crackers too). Then I make them into balls and bake at 350 for 20-25 min.

Answer 7

I use 1 pound of ground beef to 1 pound of Italian sausage mixed together with egg and bread crumbs. Shape them into balls and bake for 30 minutes at 350º. Sometimes I use 2lbs ground beef and just 1 pound of Italian Sausage. I don't really have a recipe and never followed one. It was all an experiment and everyone loves them.

Answer 8

I bake mine. I think they hold their shape better than frying. Just make it according to the recipe and pop them in the oven. And somewhere in there give the pan a good shake or gently turn them over with tongs.

Answer 9

All the recipes are great. Just one little point...

If you are intolerant of eggs, you can omit them and bind the balls with yoghurt.

Its the same with DIY burgers, or, for an even tastier option, bind them with Boursin cheese.

Answer 10

I usually put them inside of a baking dish with a baking rack, so the fat drips off of them, in the oven. They come out crispy and juicy.