I want to make some good meatballs with what I have on hand...Italian style with spagetti?

Question

Here are the ingredients I have in my home currenty:
1 lb of low fat ground sirloin-
Italian bread crumbs-
Eggs-
Italian mix seasoning-
parmesian and romano grated cheese-
fresh onions and garlic-
garlic powder-
olive oil-
wheat bread (not sure how fresh)-
hot sauce-
red wine-
beer lol-
The last time I mixed a few of the listed ingredients and it was pretty good but they fell apart and became kinda square shaped when I browned them. Can I cook them in the sauce? I have Emerils jar sauce here. Any help is appreciated!!

Answer 1

Mix up your first 6 ingredients and add a little red wine - 1/4 shoudl do ya. I would use 2 eggs and just enough bread crumbs to absorb the liquid - 1/2 to 3/4 of a cup of crumbs. Too much breading will make them crumbly. Here is the trick - broil the meat balls. When you are frying them, moving them around makes them flatten and will also cause them to break apart. Broil on hi until nice and brown - 10 to 15 minutes will probably do it. Finish cooking them by adding them to the sauce simmering on the stove - cover and simmer on med-low heat for another 15 minutes. Do not stir too much or they will break up. Good Luck and I hope this helps!

Answer 2

Well,they probably fell apart because the mixture was too wet.For a pound of ground beef,use two eggs,1/2 cup Italian style bread crumbs 1/4 cup grated cheese,salt,pepper ,two minced garlic cloves and 1/4 onion minced.Heat oil in a pan on med.heat.While the pan is preheating roll the meatballs.Fry till golden on all sides.You need to go to the store and buy 2 cans of Tuttorusso brand crushed tomatoes.Add meatballs,crushed tomatoes,2 tablespoons basil,salt,pepper,1/cup parm cheese a tomato can of water.Give it a stir and bring to a boil.Reduce heat and let simmer at least 6 hours stirring often.It takes time,but is well worth the wait!By the way add two tablespoons of sugar to the sauce.

Answer 3

My grandmother used to first cook the meatballs in a frying pan with oil, then put them in with the sauce for about a half hour while the sauce was simmering on the stove.

I'm not sure about the meatballs falling apart though - whether that would be caused by mixing in too much or too little non-meat ingredients.

Answer 4

You need bread crumbs, not sliced bread.

Also the beef should not be so lean; and real Italian meatballs also contain ground pork.

Sorry, they will probably fall apart again if you try to brown them to render out some of the fat, so, yes, cook them (low simmer for at least 30 minutes) in the sauce and next time use a fattier ground beef (and bread crumbs). Also, if/when you choose to par-cook meatballs do not brown them; instead bake them.

Answer 5

first i would open the red wine and have a glass or 2 to get into italian mode......
then i'd mix the sirloin with 2 eggs, salt pepper, fresh galic a bunch of parmesan ( i like it cheese plus its a good dry ingeredient to help with the eggs...then a good handfull of crumbs.mix it all up..........i never get to crazy with the spices you wanna taste the cheese and meat....the i ussualy to see if the seasonning is rights do a test ball...i fry up a ball so i can see if they stay together well and taste good before i make a whole bunch....the trick is to as you fry the balls is not to get stir happy sinds that can cause them to fall apart...
then you get another glass of wine to drink...test taste your test ball ...and if all is well you get rollin...fry them up in olive oil....dont fry to many at the same time so the pan is overfull and they dont have to be fully cooked just browned nicely then when your all done with load number one put thos aside on a plate and do round 2 till those balls are done then you can get rid of the xtra fat...or if like greasy pasta sauce...then dont....and add the all the balls in the pan and add the sauce and simmer it for a while on low so all the flavors can .......do there thing i guess and the balls can cook all the way...trying to not over stir like a mad man/woman............and there ya have it!! it works for me...

Answer 6

I would do the sirloin...a drizzle of olive oil (if you have it), 2 hand-fulls of bread crumbs and parm, salt, pepper, you can do the whole garlic thing if you want, 1 egg, couple splashes of milk. Shape into balls...drop in your sauce. Put your pot on low and cook slow.

Answer 7

take you bread crumbs add them to the meat add parma cheese and the romano a toe or two of garlic ----to the sauce add the red wine tomado paste ---then add your italian mix and more garlic to the sauce let it cook couple hours or more till thick stir to keep from sticking

Answer 8

You can season them any way you want. but to keep them from falling apart, fill skillet with enough water to cover bottom add meatballs and simmer over medium heat turn couple times after water cooks off continue frying until golden brown. {The water help firm them.} Remove and add to sauce and heat

Answer 9

simmer your meatballs and then brown them in the frying pan. easy huh?