EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
FAMOUS MEATBALLS
These meatballs are a favorite for any occasion. I made 14 pounds of meatballs for my sister's graduation party and I only had 1 medium container left over. My mother made sloppy joes and needless to say they had a lot left over because everyone loved these meatballs. Guaranteed favorite!
Provided by loves2bake
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Pour pineapple chunks with juice into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve.
- Bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
- Place meatballs into slow cooker crock; pour pineapple mixture over meatballs.
- Cook on Medium for 2 hours, stirring every 30 minutes.
Nutrition Facts : Calories 611 calories, Carbohydrate 46.4 g, Cholesterol 188.5 mg, Fat 29.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 10.4 g, Sodium 587.1 mg, Sugar 27.5 g
AUNTIES QUICK AND EASY SWEDEISH MEATBALLS
My aunt usually makes her own meatballs and freezes them for later use, but I bought some already made meatballs and used her quick recipe for this.
Provided by sherry monfils @smonfils
Categories Beef
Number Of Ingredients 6
Steps:
- In lg skillet, over medium heat, combine meatballs, soup, milk and nutmeg.
- Heat to boiling. Reduce heat. Cover, simmer 15 mins. Stir in sour cream. Cover, cook 2 mins. Sprinkle w/ parsley.
AUNTIE LORI'S SWEDISH MEATBALLS CASSEROLE
These are so good. I love them and have been trying to get the recipe for awhile now. My aunt finally came through for me and dug it out.
Provided by Miss Erin C.
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 7 ingredients.
- Roll into 1" balls and brown, they seem to stick, so you need to watch them closely. Place in a greased 9x13 pan.
- Melt the butter in a saucepan, add flour and then the milk.
- When the flour has dissolved into the milk, add the can of soup, heat through. Pour over the meatballs and bake uncovered at 325°F for 30 minutes.
- Sprinkle with shredded cheese when removed from the oven.
AUNTIE'S FAMOUS MEATBALLS
Steps:
- First, add ground chuck, white bread - crumbled, dry bread crumbs, fresh parsley, fresh sweet basil, grated parmesan cheese, egg, and salt & pepper in large bowl. Mix.
- After you have done that, put wax paper over a large cookie sheet. Place molded meatballs on the wax paper. Brown in olive oil and butter for about 5 minutes, or until brown.
- Pour marinara sauce in a large sauce pan and heat. One by one, drop meatballs in heated sauce. When ready to serve, add cooked pasta. Let cook for a couple of minutes. Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
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