Excellent Meatballs Recipes

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with Kosher 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 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 cooled onion mixture, season generously with Kosher 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 a 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!

Steps:

• Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
• Add garlic, and sautee for 3 minute Take pan off of heat and cool.
• In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
• Add cooled onion/garlic mix, and squish some more.
• In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
• Bake for 25 minutes at 350.
• Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
• Serve with your favorite pasta/zoodle, or make into hoagies!

Steps:

• In a large mixing bowl add the meats and blend together with your hands.
• Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until all the seasonings are well blended with the meat.
• In a bowl beat the eggs until well beaten. While mixing the egg into the meat mixture, add the bread crumbs 1/2 cup at a time until the meat begins to feel slightly firm.
• Form the meat into 1 1/2" balls with your hands.
• Gently place in cooking pan so that the meatballs are close but not touching.
• Cook in pre-heated oven at 450 degrees Fahrenheit for 10 minutes or until browned.
• The meatballs will not be fully cooked yet.
• Add meatballs to your favorite sauce and simmer for one hour. (I usually use my Grandmother's sauce recipe, since this was her meatball recipe. I posted it under Spaghetti Sauce #79000 for anyone who would like it.).