Auntvernasmeatballs Recipes

Steps:

• Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate.
• In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
• Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.
• Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
• Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Steps:

• Put the veal in a mixing bowl.
• Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
• Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
• Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
• Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
• Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
• Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.

Steps:

• In a large bowl, mix together the meats, white pepper, and soy sauce thoroughly. Set aside.
• In a small saucepan, brown the onion in the 1 tbsp butter. Set aside.
• in a med bowl, soak the bread crumbs in the cream. Set aside.
• Add egg to the cooled onion mixture, then add that and the bread mixture then add that to the meat mixture. Work the mixture until well blended and smooth. Add more milk if neccessary to give a smooth consistency.
• Roll the meat into bite-sized meatballs. Arrange meatballs on a baking sheet and cover with plastic wrap. Chill for at least 1 hour before cooking.
• Melt a 1 stick of butter and put meatballs into a large frying pan. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. Add more butter to the pan if needed.
• When all the meatballs are cooked, remove them from the pan. Strain juices from pan, keeping 1/4 cup of juices. wipe the pan clean.
• Stir juice back into the pan with 1 tbsp flour to create a roux. Season with more white pepper. Pour cream into the pan and stir until slightly thickened.
• Return meatballs to pan and coat with sauce. Let the meatballs bubble gently for a few minutes. Serve in a large party bowl with toothpicks inserted into a few meatballs.