Yummymeatballs Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drizzle a large baking sheet with about 2 tablespoons olive oil.
• Heat remaining olive oil in a small saute pan over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and Italian seasoning; continue to saute until garlic is softened, 2 to 3 minutes. Remove from heat and allow to cool enough to handle.
• Combine beef, pork, bread crumbs, Parmesan cheese, milk, onion mixture, salt, and pepper in a large bowl. Mix together using your hands as quickly as possible as overmixing can produce a tough meatball.
• Form 1 1/2-inch meatballs and place on the prepared sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes, turning them over after 15 minutes.

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with 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 the 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 onion mixture and season generously with 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 your 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!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

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:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

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.)

Steps:

• Mix all ingredients.
• shape into rounded balls, size depends on use (spaghetti, subs or appetizers)
• Cook in a large skillet on medium heat for about 20 minutes, or until completely done.
• The recipe calls for 1/4 salad oil to cook meatballs in, but depending on the "grade" of ground beef you may or may not need the oil. Also, I usually put a loose fitting lid on the skillet and I turn the meatballs so that they cook evenly.
• You can also make ahead and freeze -- that's the best part, less to do on "party" day.

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
• Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
• Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
• Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).

Steps:

• Put meatballs in crockpot and pour dressing over.
• Cook on high for 6-8 hours.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Steps:

• In a large bowl, combine the first six ingredients; crumble beef over top and mix well. Shape into 1-1/2-in. balls., In a skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat., For sauce, add the brown sugar and cornstarch to the skillet. Stir in the pineapple, vinegar and soy sauce until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper; reduce heat. Cover and simmer until tender. Return meatballs to skillet and heat through.

Steps:

• In a mixing bowl, combine all the ingredients except for the flour and oil.
• Use your hands to form the mixture into about 24 walnut-sized balls.
• Spread the flour on a plate and coat the meatballs.
• Heat the oil in a skillet, add the meatballs and cook over high heat for about 3 minutes, turning to brown all sides.
• Lower the heat a little and cook for about 12 minutes or until cooked through.

Steps:

• Put ground beef in large bowl,
• Add the egg and the bread crumbs.
• Sprinkle garlic powder, oregano, salt/pepper, there is no measuring for that, just sprinkle.
• Mix meat mixture with clean hands.
• Add about 1/4 cup water. The meat mixture will be soft.
• In a large cooking pot, put sauce, start heating up the sauce, have it set on medium.
• Now take about 2 tablespoons of meat and gently roll in ball, gently put each meatball in the sauce, (yes it will be raw) do not fry the meat balls before the sauce).
• Do this until all the meatballs are in the sauce, cook for 1- 3 hours max. The longer the better. Delish!