My Moms Spinach Meatballs Recipes

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
• Mix all ingredients well and form into small meatballs.
• Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
• While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
• In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
• When meatballs are fully cooked, remove from oven and place in sauce.
• Simmer on medium heat 6-8 minutes.
• Serve meatballs and sauce over cooked pasta.
• Top with grated Parmesan cheese.

Steps:

• In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
• Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands). Mix well.
• Shape into 1 1/2" balls.
• Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.

Steps:

• Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
• Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
• Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
• Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

Steps:

• For the applesauce: Preheat the oven to 375 degrees F.
• Peel the apples, then thinly slice around the core. Place in a microwave-safe bowl and cover with plastic wrap. Microwave until the apples are tender, about 5 minutes. Place in a blender with the butter and puree. Set aside.
• For the sausage balls: Grease a rimmed baking sheet with the oil. Combine the sausage, cheese, pancake mix, chives, a big pinch of salt and a few grinds of black pepper in a large bowl and mix well. Roll into 1 1/2-inch balls (about the size of a Ping-Pong ball). Place on the prepared baking sheet in an even layer, leaving 1 inch between balls. Bake until cooked through and browned, 20 to 25 minutes. Serve with the applesauce.

Steps:

• Break up the chuck in a large bowl.
• Add the beaten egg and mix together.
• Add the remaining ingredients and combine together.
• Using an ice cream scoop -- make meatball.
• Roll in bread crumbs (optional).
• Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268) to finish the cooking.
• Or, form into balls and drop into sauce to cook thoroughly.

Steps:

• Blend soup with water and measure out about 1/4 cup. Combine meat, bread crumbs, egg, onion, parsley, salt, and pepper. Add the 1/4 cup of soup mixture previously measured out. Form meatballs and brown.
• Put meatballs in a 13 x 9 inch baking dish. Cover meatballs with remaining soup mixture.
• Cover with foil and bake at 350°F for 1 hour.

Steps:

• Saute onions in 3 T. butter. Let cool a bit and lightly mix the meat, onions, bread crumbs, eggs, 1 1/2 cups of the cream. salt, pepper, nutmeg and parsley. Form into meatballs, about the size of a small walnut, place on cookie trays, and bake at 375 for 20-25 mn.
• Put in two casseroles, and make the cream gravy.
• Melt the 1/4 cup butter in a large, heavy saucepan Add the 1/4 cup flour, a touch more salt and pepper, cook for at least one minute. Do not brown. Gradually add the remaining cream, stirring continuously, until thickened. I like to add some Kitchen Bouquet for more flavor and some color at this point.
• Pour over the meatballs.
• Note: At this point, we generally freeze them and then defrost and bake for an hour or so on Christmas, as this recipe makes a lot of meatballs, so it is time consuming and who wants to do all that on the day of, right?.
• Also, you can freeze the cooked meatballs alone, and make the gravy later and pour it over the meatballs right before you bake them.

Steps:

• Mix all ingredients together lightly.
• Add to Mom's Spaghetti Sauce (posted here).
• Simmer 40 minutes.

Steps:

• Heat oven to 400°F.
• Add hot water to stuffing mix in large bowl; stir just until moistened. Add meat, spinach, cheese and egg whites; mix well.
• Shape into 60 (1-1/2-inch) balls. Place in 2 rimmed pans sprayed with cooking spray.
• Bake 20 min. or until done (160°F), heating pasta sauce near end of baking time.