Carlas Basic Meatballs Recipes

Steps:

• Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each).
• To oven bake: preheat oven to 375 degrees F. Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up).
• Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape.
• To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min).
• To microwave: Place in micro-proof 12x7 pan and cover loosely.
• Micro on high for 3 minutes; rearrange meatballs.
• Cover again loosely and micro until brown inside, approx 5-7 min more.
• Let stand covered for 3 minutes.

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

Steps:

• Preheat oven to 450 degrees F.
• Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl.
• Add the meat and mix thoroughly (I use a fork to mix, to prevent overhandling the meat). Shape meat mixture into 2-inch balls, approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out, then I roll them into balls by hand).
• Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan, taking care not to crowd them or let them touch).
• Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes, or until meatballs are cooked through.
• Reserve the pan juices to make the tomato sauce (recipe posted separately).

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil.
• Mix mild sausage and hot sausage in a large bowl until evenly blended.
• Stir Cheddar cheese into sausage mixture.
• Mix biscuit baking mix into sausage mixture about 1/2 cup at a time until baking mix is moist.
• Roll meat mixture into 1 1/4- to 1 1/2-inch balls.
• Arrange meatballs on prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned, about 20 minutes.

Steps:

• Mix ground beef, egg, onion, carrots, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together.
• Shape mixture by Tablespoonfuls into 1-1/2-inch balls.
• Place the meatballs in a lightly greased 13x9x2-inch or 15-1/2x9-1/2x1-inch baking dish.
• Bake, uncovered, in a 400 degree Fahrenheit oven until light brown, about 20 to 25 minutes.
• Drain off any excess fat.
• Use meatballs as desired.
• FREEZING:.
• Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Ziplock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.

Steps:

• Combine all ingredients, except olive oil in bowl.
• Roll mixture into 1 1/2" balls.
• Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil.
• Bake meatballs in 400°F oven for 15-20 minutes, until golden brown, but not cooked completely through.
• Remove meatballs from oil, drain on paper towels, and stir into your favorite pasta sauce.

Steps:

• Preheat oven to 400*.
• Mix all ingredients well.
• (Just use your hands*S*).
• Shape into balls, makes about 15- 20.
• (Depending on preference of size).
• Bake in an uncovered, ungreased pan for about 20- 25 minutes.
• (You will know when they are done by color of juices. When fully cooked, juice will go from pink to clear.).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
• Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
• Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, 12 to 15 minutes.
• Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.