Maestro Meatballs Recipes

MAESTRO MEATBALLS

I'm happy to supply the following recipe. I attended a party about 25 years ago and these meatballs were served. The hostess was gracious enough to give me the recipe. I've been enjoying them ever since. Maestro Meatballs Make the Heart Sing

Provided by Moe Martin

Categories Meat

Yield 18 meatballs

Number Of Ingredients 21

Maestro Meatballs image

Steps:

In a large bowl, combine beef, egg, garlic, onion, oregano, paprika, salt, breadcrumbs, mustard, and Worcestershire sauce. Mix very well and shape into balls about 1.5" (4mm) in diameter and dredge in flour.
Cook bacon in a large frying pan until crisp.
Remove, chop, and set aside. To the fat in the pan, add sufficient butter to be able to brown all the meatballs.
Brown and turn meatballs until all are seared and golden.
Now add coffee, wine or apple juice, water, salt, and sugar.
Cover and simmer 15 minutes.
Return bacon to the pan.
Mix flour and 1/4 cup water into a smooth paste and carefully stir in until thickened.
Reduce heat as low as possible for another five minutes.
Serve immediately with hot rice. Hope you enjoy them!

Nutrition Facts : Calories 205.5, Fat 12.2, SaturatedFat 5.7, Cholesterol 58.5, Sodium 536.1, Carbohydrate 6.8, Fiber 0.3, Sugar 1.4, Protein 11.5

Ingredients

2 teaspoons vegetable oil
2 lbs lean beef, ground
1 egg
1 clove garlic, minced
1/4 teaspoon paprika
1/2 teaspoon oregano
2 teaspoons salt
1 cup fine dry breadcrumb
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
4 strips bacon
3 tablespoons butter
1 cup strong coffee
1/2 cup Burgundy wine or 1/2 cup apple juice
1/2 cup water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons flour
1/4 cup water
1 cup sour cream
to taste flour (for dredging)

CLASSIC MEATBALLS

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Classic Meatballs image

Steps:

Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

Ingredients

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

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

The Best Meatballs image

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

Ingredients

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

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Maestro Meatballs Recipes

MAESTRO MEATBALLS

I'm happy to supply the following recipe. I attended a party about 25 years ago and these meatballs were served. The hostess was gracious enough to give me the recipe. I've been enjoying them ever since. Maestro Meatballs Make the Heart Sing

CLASSIC MEATBALLS

THE BEST MEATBALLS

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