Meatballs My Dads Recipes

Steps:

• 1. Well I have never written down the recipe for this so I will do the best I can. Start with cutting up half a pepper and half of a white onion and one egg and a little milk in your blender, blend til all is liquid.
• 2. Pour the egg and pepper mixture into a bowl and add the seasoned bread crumbs. Let sit ` now the mixture should be thickened but not to thick, this is how your meatballs will come out, if to runny the meatballs will fall apart, if to thick the meatballs will be dry so get it just right by adding more milk or an egg or if to wet more breadcrumbs.
• 3. Add your Italian seasoning to this mixture, I have shown what I add, but the amounts will be to your taste, add your hamburg. Put about a 1/2 cup of Parmesan cheese in the meatball mixture and put some in a bowl to roll your meatballs in when you brown them, makes them crispy on the outside.
• 4. In a large skillet (I use my cast iron one) saute' some peppers and onions in olive oil, and a little chopped garlic ( I use the jar in liquid) remove when soft but not to browned. Now add more olive oil and start adding your rolled up meatballs that have been dipped in the grated Parmesan and quickly brown them.
• 5. Now you can put them right in your sauce. Let all simmer for an hour at least or more. I also sprinkle some Parmesan in the sauce, a little sugar (to keep the acid down)

Steps:

• Put meatballs into crockpot and cover with barbecue sauce and jelly.
• Cook on high for 1-2 hours.
• Stir meatballs and top with drained pineapple. Cook on low for 4-6 hours longer before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
• Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
• Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
• Melt butter in a large skillet over medium-high heat. Saute onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
• Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.

Steps:

• Place the ground beef ( 7% fat is best ) in a large mixing bowl.
• Preheat oven to 375°F.
• Then place eggs and bread crumbs in and mix well with your hands.
• Then put in all spices. The best thing to do is sprinkle them over the mixture evenly. I made the measurements the best I could, but I have never really measured before. I only went by my own judgment.
• Using a broiling pan so that the grease drips down inside of it, roll your meatballs according to size.
• Bake for about 20 minutes, turning the meatballs half way through.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in butter in batches until a thermometer reads 160°. Remove and keep warm., In a small bowl, combine the sauce ingredients until blended. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meatballs.