Billy Goat Meatballs Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 36 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Steps:

• Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9-by-13 inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat.
• Add the onions, 1-teaspoon salt and the thyme. Lower the heat to medium and cook, stirring frequently, until the onions are soft and nicely browned, 10 to 15 minutes.
• Transfer to a bowl and place in refrigerator to cool completely.
• Combine cooled onion mixture with remaining ingredients in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, gold ball-sized meatballs (about 1.5 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of the meatballs should read 165 degrees.
• Allow meatballs to cool for 5 minutes in the baking dish before serving.

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.)