HOW TO MAKE THE BEST TASTING MEATBALLS?

This is an original Sizilian Metaball recipe:

1 pound combined beef, veal, pork (must be fresh)

3 large eggs

1 cup grated Romano Locatelli Cheese

1 cup bread crumb

1 clove garlic - minced

1 teaspoon salt

In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little garlic, then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound.

Or these Italian Meatballs are delicious:

1 pound lean or extra-lean ground beef

1/2 pound bulk Italian sausage (or remove from casings)

1/3 cup fine dry bread crumbs

3 medium cloves garlic

1 scant teaspoon salt

1 teaspoon dried leaf basil

1 medium onion, finely chopped

1 large egg

1/3 cup grated Parmesan cheese

2 tablespoons water, or as needed

1/8 teaspoon ground black pepper

Line a large shallow baking pan with foil; oil lightly. Combine all ingredients, using just enough water to moisten. Shape into meatballs, about 1 1/2 to 2 inches in diameter.

Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer.

Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes.

1

Best Tasting Meatballs

If you don't want a cheese taste [and a lot of people don't] then, just place your ground beef into a bowl, add some finely chopped onions [you can use frozen from the supermarket if you like,,,,I find these very handy] finely chop some celery, add these to the mince. Add some worstershire sauce [brown sauce] some tomato sauce, salt and pepper, 1 egg [depending how much you are making, you may need more than 1 egg] add some mixed dried herbs, and mix by hand - if the mixture is too dry then add another egg, if it is too liquid then add some dried breadcumbs This also applies for hamburger patties. Shape as you would like and roll in flour, then shallow fry in good olive oil. Hope this helps Cheers Val

I like these real well

2 lb ground chuck

1 lb mild sausage

2 eggs

2 lg onions diced fine

2 cloves garlic

1 cup rice washed and drained well

1 tsp salt

1tsp pepper

mix well and make about 1 1/2 in meat balls

1 lg can v 8 juice

put into lg pot and start to simmer with 3 cups water

then add the following

celery diced into chunks about 3 stalks

1 lg onion

1 can stewed tomatoe chopped

and the meat balls one at a time lightly stur and simmer on low untill the meat balls are done about 2 hrs keep an eye and add water as needed meatballs will stick best if you can use a non stick pot or crock pot this overnight

1kg pork mince

1kg veal mince

1 egg

2 cloves garlic, crushed

1/2 handful parsley

1/2 cup parmesan

2 cups breadcrumbs

Olive oil

1 onion

1 carrot, grated

4 x 400g cans tomatoes, pureed

About 1 tsp salt

Handful each of parsley and basil

2 cloves garlic, crushed

Mix mince, egg, garlic, parsley, parmesan and breadcrumbs in a bowl, roll into balls and set aside. At this stage, select number of meatballs for serves required and freeze the remainder for future use. To make sauce, heat a thin layer of olive oil in a saucepan. Add the onion and carrot and cook for a few minutes then fry the meatballs for a few minutes. Add the tomatoes. Season with salt, add herbs and garlic. Bring to the boil. Turn down the heat and simmer for two hours. Serve on pasta with parmesan cheese. Sauce serves about six people.

REAL MEATBALLS & SPAGHETTI

For the meatballs:

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

1 cup fresh white bread crumbs (4 slices, crusts removed)

1/4 cup seasoned dry bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

1/2 cup freshly grated Parmesan cheese

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

1 extra-large egg, beaten

Vegetable oil

Olive oil

For the sauce:

1 tablespoon good olive oil

1 cup chopped yellow onion (1 onion)

1 1/2 teaspoons minced garlic

1/2 cup good red wine, such as Chianti

1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For serving:

1½ lbs. spaghetti, cooked according to package directions

Freshly grated Parmesan

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

--“Barefoot Contessa Family Style” cookbook

BEST EVER BAKED MEATBALLS

2 lbs. lean beef

1 egg

1/2 c. plain bread crumbs

2 tbsp. onion

2 tbsp. parsley

1 tbsp. garlic salt

1/2 tsp. pepper

Heat oven to 400 degrees. Line large cookie sheet with foil. Mix all ingredients and blend well. Using large tablespoon make balls and place 1/4 inch apart in pan. Bake 15 minutes until brown and no longer pink inside. Makes 32 balls.

Use in meat sauce, gravy, soups or add to stir fry vegetables or noodles. Freezes well.

I just watched something on TV about making meatballs and I'm making them myself!!! :P

Tip is instead of bread crumbs use bread soaked in milk... Then drain the milk and stir it in... Then use the rest of a basic recipe.... Keeps it WAY more moist...

Buy italian sausage. it comes spicy and mild.

make balls ans saute them in tomato sauce. Very easy and can not be better.