your favorite meatball recipe wanted?

Answer 1

here it is..

Basic Meatball Recipe

1 1/2 lbs lean ground sirloin
1 whole egg
2/3 cup plain breadcrumbs, approx
1/4 cup milk
salt and pepper
3-5 dashes Worcestershire sauce

Mix the sirloin, egg, milk, salt/pepper,& the Worcestershire sauce.
Add as much of the bread crumbs as you need (mixture should be slightly moist).
Roll into desired sized balls.
Preheat oven to 375 degrees.
Place onto a cookie sheet or 13x9 baking dish.
Bake meatballs for 15-23 minutes depending on size of meatballs.
Drain onto paper towels if necessary.
Add to any sauce that you want to pair the meatballs with, example: Spaghetti sauce, Sweet& Sour sauce.
This is just a basic recipe, have a little fun and add italian spices or asian spices.
Make the meatballs small for a cocktail appetizer or larger for Spaghetti& Meatballs.
Some of you may disagree with using lean beef but I've tried this recipe with so many different types of ground beef and find the sirloin tastes much better and surprisingly does not dry out.
I hope this works for you and don't give up if it doesn't work the first time!

Answer 2

1

Answer 3

MEATBALLS 1 pound lean ground beef 1/2 cup Italian seasoned dry bread crumbs 1 egg 1/3 cup minced onion 1 clove garlic, crushed 1/4 teaspoon salt 1/4 teaspoon pepper In a large bowl, mix all ingredients by hand. Shape into 1 inch meatballs. Arrange on two baking pans. Bake at 400 degrees about 10 minutes, until juices run clear and there are no traces of pink in meat. Remove meatballs to a plate lined with paper towels to absorb excess grease. Use immediately or let cool to room temperature and freeze for later use. Yield: 36 meatballs

Answer 4

Here's my favorite along with the sauce.

Because you are combining ground meet with other moist ingredients, and then are cooking the meatballs in sauce, they are very tender and moist even if you use such lean meats as ground turkey or ground sirloin. .



Tomato Sauce:

1 28oz. Can Chopped Tomatoes
3 Tablespoons Olive Oil
1/4 Cup Finely Chopped Onion
3 Cloves Garlic, Peeled & Minced
4 Tablespoons Finely Chopped Fresh Basil
Salt & Pepper



Meatballs:

1 Pound Ground Meat Of Choice (Turkey, Beef, Pork, or Veal work well)
3 Tablespoons Olive Oil
3/4 Cup Finely Chopped Onions
3/4 Cup Pine Nuts
1 Cup Mushrooms, Finely Chopped (Button Or Baby Bella)
3 Garlic Cloves, Peeled & Minced
1/2 Cup Fresh Parsley, Finely Chopped
2/3 Cup Fresh Breadcrumbs
1 Cup Ricotta Cheese
1 Large Egg
1/4 Cup Grated Parmesan Cheese
1 Tablespoon Lemon Zest


Heat the oil in a large shallow saucepan, and add onions. Cook over medium heat until the onions are translucent. Add the garlic and cook for
another minute. Add the tomatoes, basil, salt and pepper and bring to a boil. Reduce heat to a simmer while you prepare the meat.

In a frying pan, heat the remaining olive oil. Add the onion, mushrooms, and pine nuts and cook until the pine nuts begin to turn brown. Add the garlic, stir well, and remove from heat. Combine the remaining ingredients with the onion mixture and mix until well blended.

Form the meatballs into 12 separate balls, and brown in the frying pan used to cook the onion mixture until the meatballs are browned well, turning carefully as needed. Gently place the meatballs into the saucepan holding the sauce and cover. Continue to cook the meatballs in the simmering sauce for 25 minutes more. Remove the meatballs and serve hot with a little sauce, using the remaining sauce to top your choice of pasta.

Answer 5

I don't measure, but I'll try...

Ground beef, depending on how many you want to feed.

Egg, depending on how much ground beef you use. I used an egg for each pound or pound and a half, or you could use some egg and a little milk for moisture. The egg holds the meatball together.

Italian flavored bread crumbs, about 1/4 cup for a lb. of meat, but you have to use trial and error, as I don't measure.

Parmesan cheese, grated. Again, depends on how much meat you use. I used about the same amount of cheese as I do breadcrumbs, or almost as much.

Black pepper

Sweet basil

Minced garlic, fresh or dried, but you could use a little garlic powder instead or in addition to, if you choose

Minced fresh or dried onion

Fresh or dried bell pepper

Fresh or dried parsley

Other seasonings to taste, if you have favorites.

No salt yet, as you have the cheese which is salty, but after the mixture is done, fry one meatball to test your spices. You can add more spices before you fry the rest. Always test one before you fry them all. Once the spices are right, then fry the rest of them.

Mix everything together. Toss gently, don't mix too vigorously or you might make the meatballs tough. Then add a little olive oil and gently mix again.

Gently make a few meatballs, and fry a couple to taste them, and adjust seasonings accordingly. You can always add more, so don't over-do the seasonings at first. You can't take seasonings out, you'd have to add more meat if you used too much seasoning.

Also, if they are too dry, add a little milk, or one more egg.

Once the seasoning is just right, fry the rest of your meatballs on low to medium heat so they'll cook all the way through. If you plan to put them in sauce, you can cook them most of the way, then finish cooking them in the sauce on low to medium heat.

Answer 6

BAKED meatballs

1 regular package of low low fat hamburger
1 regular package of italian sausage
2 eggs
1/2 - 1 cup grated parmasian cheese
2 garlic cloves finely chopped
1 small yellow onion finely chopped
(optional - 1 smaller green pepper finely chopped)
1/2 cup breadcrumbs
2 cups day old french bread chopped into 1" squares (use the crust too)
~ 1/2 cup ketchup
couple shots of worchestershire sauce
garlic salt, salt and pepper to taste - really you don't need much
gloves
2 cookie sheets


Put the whipped eggs into a large bowl with the bread squares - let the bread get all mushy, break it up with your fingers

Add all the other ingredients to this mix above and mix it up with your hands really really well...

Form into 1 1/2" balls and place on cookie sheet one inch apart and cook for about 20-30 minutes on 350...turn them over and cook another 20 minutes
Repeat process until done. This is a healthier way to cook them over frying them in a pan and its (in my mind) much less messy.
You can freeze the extra meatballs in a freezer bag and take them out as you need them.

Answer 7

Ok these are the way I make mine....

I use 1-2 pounds (dependin on how many people) of meatball mix (ground pork, veal, beef all in one)

Italian breadcrumbs (flavored)

Fresh parsley

Salt and Pepper

Grated Romano Cheese

1 egg

Just plop everything in one bowl and mix well with your hands or a spoon....flavor to your liking....then all I do is fry them in olive oil....they are yummy. If you are putting them in a pot of sauce, throw the cooking oil in the pot of sauce too so that it adds that extra meatball flavor...

here's my sauce too if you want

Onion
Garlic
Pepper
Oregano
4 cans tomato paste
4 lg cans of crushed tomatoes
1 lg can of tomato puree....

brown garlic and onion in olive oil and cook the paste with that...then just add everything else and keep stiring throught the cooking time....

Answer 8

I don't have it saved on this computer, and it's not committed to memory. Look on epicurious.com for Green Chile and Pine Nut Meatballs. My husband swears by them, and I even served them at a business dinner to rave reviews.

Answer 9

My favorite one is : Italian meat balls recipe

3 lbs. ground meat (mix of beef, pork, veal)
3 tsp. salt
1/4 tsp. pepper
2 cloves minced garlic
4 eggs
1 cup bread crumbs
1/2 cup grated romano cheese
1 tsp. parsley
1/2 cup water
3/4 cups olive oil

Answer 10

There was one in wiliams and sonoma where you put little chunks of white cheese inside them. I havnt tried it yet but im going to. It looked really good.