Buddys Meatballs Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Steps:

• Chop and fry celery, onion and parsley together in oil.
• Mix together beef, veal, salt, egg, garlic and soaked bread. Add fried onion, celery, parsley mix.
• Roll 2 oz. balls and brown in a hot skillet then bake at 375°F for 1/2 hours.

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

Steps:

• Tear the bread into small pieces and put it in a small bowl. Add 1/2 cup water and soak for 5 minutes. Put the sirloin, veal and pork in a large bowl. Squeeze the excess water from the bread and add the bread pieces to the bowl with the meats. Add the garlic, eggs, parsley, Pecorino Romano, breadcrumbs, salt and pepper to the bowl, and knead the ingredients together. Form the mixture into about 15 meatballs, about 2 inches in diameter. Heat a wide, deep, heavy sauté pan over medium-high heat. Add the meatballs in batches without crowding and shallow fry them, turning them with a slotted spoon as they cook until golden-brown all over, 6-8 minutes total cooking time.