how to make the best meatballs for pasta?

I have a sort of recipe that makes good Italian meatballs, but if you want really easy; buy some frozen meatballs at the supermarket or a big box store like Costco. Just be sure they say Italian style.

My Meatballs (Note: I am guessing at the measurements because I never measure the amounts which is what I mean by "sort of" recipe.) These meatballs freeze well so if you make too many, just freeze the cooked meatballs in the sauce in plastic containers or in Ziploc bags. The meatballs and sauce can also be made up to 3 days in advance of your serving them, Just remember to refrigerate them.

Yield: about 30-40 meatballs

Ingredients

1 lb. ground chuck (85% lean)

1/2 lb. ground pork

1/2 lb. ground veal

Sometimes the butcher will grind all the meat together which is best or you may be able to find a package of ground meat that says meatloaf or meatball mix. The amount of each type of meat may vary, but that doesn't matter much.

3 slices white bread

3-4 garlic cloves minced (use less if you are not thrilled with garlic)

1/2 cup chopped fresh parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 cup grated parmesan cheese

Salt & Pepper to taste

Soup bowl of Ice Water

Seasoned or Plain Italian bread crumbs (optional)

Olive Oil (optional)

Directions

1. Put the ground meat in a large bowl

2. Soak the bread in the ice water for about 15 seconds, squeeze out the water, break it up and put in in the bowl with the meat. Discard the ice water.

3. Add the rest of the ingredients except for the bread crumbs and Oil.

4. Mix the meat and the rest of the ingredients together using your hands until it is well combined. Try not to over mix.

Two ways to cook these meatballs.

1. My preferred method is to coat the meat balls with the bread crumbs and fry them in large skillet in which you have heated about 1/8 inch of olive oil. The meatballs just need to brown on the outside and you can finish cooking them in your pasta sauce. I usually have to do this in 2-3 batches.

2. This second method takes much less time. Preheat your oven to 350 degrees F. Place all the meatballs in a large baking pan and cook them in the preheated oven for about 20-30 minutes until they are all browned on the outside. Thirty minutes should cook them through and cooking them for less time means you have to finish cooking them in the sauce.

1

I use about 1/3-1/2lb of meat (depending on how many I'm cooking for) and add 1 egg, 1/4c bread crumbs, Italian seasoning, black pepper, garlic, onion powder, and a pinch of salt. roll into balls about the size of a 1/2 dollar coin and cook in a skilled, covered until just browned on the outside, then remove lid and allow to cook until they are done all the way through.

soak about 4 slices of bread in milk. let soak a few minutes then squeeze out excess milk. add to your ground beef along with an egg or two, some onion, some wechestershire sauce, salt and pepper. You could add a TB or Italian seasoning and some garlic powder as well..

Ingredients

1 pound spaghetti

Salt, for pasta water

Meatballs:

1 1/4 pounds ground sirloin

2 teaspoons Worcestershire sauce, eyeball it

1 egg, beaten

1/2 cup Italian bread crumbs, a couple of handfuls

1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese

2 cloves garlic, chopped

Salt and pepper

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Ingredients

1 pound spaghetti

Salt, for pasta water

Meatballs:

1 1/4 pounds ground sirloin

2 teaspoons Worcestershire sauce, eyeball it

1 egg, beaten

1/2 cup Italian bread crumbs, a couple of handfuls

1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese

2 cloves garlic, chopped

Salt and pepper

Sauce:

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/2 teaspoon crushed red pepper flakes

4 cloves garlic, crushed or chopped

1 small onion, finely chopped

1 cup beef stock, available on soup aisle in market in small paper boxes

1 (28-ounce) can crushed tomatoes

A handful chopped flat-leaf parsley

10 leaves fresh basil leaves, torn or thinly sliced

Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table

Crusty bread or garlic bread, for passing at the table------------------------

directions

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

do you have a favorite meatloaf recipe? use the same seasonings, etc then make it into meat balls instead fo loaf form. Roll them in flour pan, and stir fry them then put in the sauce or on pasta and pour the sauce over all.