Meatballs

Give me your best meatball recipe! Thanks!

Re: Meatballs

I like my meatballs.. but I'll be honest that I make a lot of variations depending on my mood.

My staple is ground beef, ground pork, egg, Locatelli romano, Reggiano parmesan, fresh chopped parsley, grated onion, a LOT of freshly minced garlic, red pepper flakes, kosher salt, Italian bread soaked in milk and then 'wrung out' so it's kind of like 'glue'. I put it all together, adding bits of the wet bread if it seems too loose. Once it's a good consistency.. it shouldn't fall apart in 30 seconds when you make a little meatball man but it should NOT be so dense that it resembles clay.. I form my balls.

Lately I've been frying them lightly in oil so they get that nice brown exterior with a little crunch.. then I drop them in the sauce to finish cooking. Sometimes I'll just put them on a baking sheet and toss them in the oven for 15-20 minutes until they are cooked through. Either way they are delicious.

I also stole Hayley's idea and last time I cut string cheese into little bite sized pieces and stuffed them into the center of the meatballs. The kids LOVE that surprise.. and so does my husband.

Re: Meatballs

DISCLAIMER: I am not Italian!

1.5lbs ground beef
1 c. Italian breadcrumbs
1 egg, beaten
Garlic powder
Onion powder
Parsley
Red pepper flakes
Parmesan cheese
Salt/pepper
Milk (optional, if mixture needs it)

Combine thoroughly and shape into balls. I also bake my meatballs instead of frying them.

Re: Meatballs

Meatballs

1 pkg meatloaf mix (beef, pork, veal)
4 minced garlic cloves
2 eggs
1 cup grated parmesan cheese
1 tsp italian seasoning
2 cups Italian seasoned breadcrumbs
1 1/2 cups warm water

Mix that together. Don't bake them or fry them, drop them right ito your simmering sauce. They come out so unbelievablely tender.

Re: Meatballs

I use the Maroni recipes and they come out great. I use a bit less garlic and have used dried herbs. Fresh are way better though. I've also used only 3 eggs instead of 4.

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves
Directions
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

Re: Meatballs

Meatloaf mix
Eggs
Breadcrumbs
Romano cheese
Parsley

No measurements bc I go by the consistency of the meat itself but I will say I use a lot f cheese. I lightly fry them and finish cooking them in sauce.

Re: Meatballs

2 slices hearty white sandwich bread, crusts removed, bread torn into small pieces
1/2 buttermilk
12 ozs 85% lean ground beef
4 oz ground pork
1/4 cup parm cheese
2 tbls minced fresh parsley
1 lg egg yolk
1 garlic clove minced
3/4 tsp salt
1/8 pepper

Adjust oven racks to lower middle position and preheat to 450. Set wire rack on aluminum foil lined baking sheets. Spray racks with oil spray.

mash bread and buttermilk with fork and let stand 10 mins. Wring out most of the buttermilk. mix in meat, parm, parsley, egg yolk , garlic, salt, pepper and torn bread using hands. Pinch off and roll into 1 1/2-2 inch meat ball.

Arrange on oil coated rack and bake until well browned, about 30 minutes, rotating the pan halfway.


**we sometimes add in ground veal, we lessen the ground beef. I like my meatballs fried and crispy but these come out just like that with out the frying. **

The white bread keeps these more moist than bread crumbs. love it this way

Message edited 6/19/2012 8:53:21 AM.