Sylvias Meatballs Recipes

SYLVIA'S MEATBALLS

This is a recipe that came from my own kitchen. These are the best...you can make a ton of balls, and form them and freeze them until needed. No messy frying,,just put them on a cooking sheet, and throw them in the oven. These are the balls that i use for sweet and sour meatballs, meatball stroganoff, hamburger soup, or spaghetti and meatballs. Great flavor.

Provided by CookingMonster

Categories Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Sylvia's Meatballs image

Steps:

Combine these ingredients well, adding more breadcrumbs if too moist.
Roll into balls, and place on a baking sheet.
Place into 350 degree oven for about 25 minutes or until meatballs are done.

Nutrition Facts : Calories 258.8, Fat 13.1, SaturatedFat 5.1, Cholesterol 126.6, Sodium 191.7, Carbohydrate 8, Fiber 0.8, Sugar 1.8, Protein 25.6

Ingredients

1 lb lean ground beef
1 medium onions, chopped very fine or 1 (1 1/4 ounce) package dry onion soup mix
1 teaspoon Oxo beef cube (only if you aren't using onion soup mix)
1 tablespoon prepared mustard
1 egg
6 soda crackers or 1/4 cup oats

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations are likely to involve vegetables, rice, a tomato-based broth and, inevitably, meatballs. Wesley Avila, the chef of Guerrilla Tacos in Los Angeles, learned this recipe from his mother, who learned it from her grandmother. His meatballs are hefty in size but light in density, and follow his family's tradition of adding uncooked white rice to the pork-beef mixture before shaping it into balls and cooking: "My mom always told me that when the rice is done, the soup is ready," Mr. Avila said. "She used it almost as a timer." The toppings - piled on as you would atop chili - skew cheffy, but they are entirely optional.

Provided by Alexa Weibel

Categories dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 26

Sopa de Albóndigas (Mexican Meatball Soup) image

Steps:

Prepare the meatballs: In a large bowl, combine the beef, pork, rice, mint, garlic, salt and pepper. Using your hands, gently mix until well combined. Pinch off 2-ounce portions and gently roll between your palms to form golf ball-size rounds, transferring rounds to a sheet pan. (You should have about 28 meatballs.)
In large pot, combine the olive oil, onion, carrots, celery and potato; season with salt and pepper. Cook over medium-high, stirring occasionally, until slightly softened, about 5 minutes. Add the tomato paste, garlic, bay leaves, oregano and cumin, and cook over medium, stirring frequently, until fragrant and tomato paste starts to caramelize, about 3 minutes. Add the chicken stock and tomato sauce and bring to a simmer over high.
Once the stock begins to bubble, reduce the heat to medium-low. Carefully add the meatballs, one by one, distributing them evenly in the pot until they're all submerged. If necessary, reduce the heat to reach a low simmer (this will keep the meatballs tender), and cook until the meatballs and rice are cooked through, about 40 minutes. (Resist the urge to stir for the first 20 minutes, otherwise you risk breaking the meatballs apart before they've firmed up.) Skim any impurities from the surface as the soup simmers.
Season to taste with salt. Divide the soup among bowls, about four or five meatballs per portion, and set out bowls of whatever garnishes you like.

Ingredients

2 pounds ground beef
1 pound ground pork
1/2 cup uncooked long-grain rice
1/3 cup chopped fresh mint
3 garlic cloves, minced
1 tablespoon kosher salt
1 1/2 teaspoons black pepper
2 tablespoons olive oil or vegetable oil
1 medium yellow onion, peeled and diced (about 1 1/2 cups)
4 medium carrots, peeled and cut on an angle into 1/2-inch slices
3 medium celery stalks, peeled and cut on an angle into 1/2-inch slices
1 large red potato, cut into 1-inch cubes
Kosher salt and black pepper
3 tablespoons tomato paste
3 garlic cloves, minced
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground cumin
8 cups chicken stock (2 quarts)
1 (8-ounce) can tomato sauce
Crumbled queso fresco, panela or cotija
2 avocados, halved lengthwise, pitted and thinly sliced crosswise or diced
Mini sweet peppers, thinly sliced into rounds
Serrano and habanero chiles, very thinly sliced
Small fresh cilantro sprigs or chopped fresh cilantro
Lime wedges, for squeezing

SYLVIA'S HOT AND SPICY MEATLOAF

Thought I would try something different for a meatloaf, and threw these ingredients together and it was a hit with my family.

Provided by CookingMonster

Categories Meat

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Sylvia's Hot and Spicy Meatloaf image

Steps:

Mix all ingredients together and combine well.
Place into a lightly sprayed loaf pan and bake at 350 degrees for about an hour, or until done.
Serve with green beans and mashed potatoes.

Nutrition Facts : Calories 250.9, Fat 8.2, SaturatedFat 3.1, Cholesterol 123.6, Sodium 1032, Carbohydrate 15.2, Fiber 2, Sugar 5.1, Protein 28.2

Ingredients

1 lb extra lean ground beef
1 large carrot, grated
1 (1 1/4 ounce) package dry onion soup mix
1 egg
1/4 cup dry breadcrumbs (may need a little more)
2 tablespoons prepared mustard
2 tablespoons ketchup
1 tablespoon red pepper flakes, to taste

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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Sylvias Meatballs Recipes

SYLVIA'S MEATBALLS

SOPA DE ALBóNDIGAS (MEXICAN MEATBALL SOUP)

SYLVIA'S HOT AND SPICY MEATLOAF

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