Doris Meatballs Recipes

Steps:

• Throughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
• Heat 1- 1 1/2 inches of vegetable oil in fry pan. When oil sizzles as a drop of water is added, add meatballs and fry until golden brown.
• Transfer to Doris Roberts' Meat Sauce (see recipe on this site).

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
• Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
• Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
• Place meatballs in a chafing dish and cover with the sauce to serve.

Steps:

• Cover the bottom of a large pan with good olive oil and turn heat under it to medium. When the oil becomes fragrant, it is warm enough to add the garlic. Add garlic, onion, basil, parsley, oregano, salt and pepper and saute until onion is golden.
• Add meat and cook until brown, breaking it apart with a wooden spoon.
• Add the tomatoes, crushing them by hand. Add puree. Cover and lower heat, stirring occasionally for 15 minutes. Uncover and continue cooking another 15 minutes. Serve over your favorite pasta or use in lasagna.

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:

• In a large bowl, combine all ingredients and mix
• Grease a 9 X 13 pan. Make meatballs the size of a half dollar and put in pan.
• In same bowl, after meatballs are made, mix two cans of tomato soup with two cans of water. Pour over meatballs. Cover and bake at 350 for 1 hr and 15 min. Remove cover and bake another 15 min. Serve over mashed potatoes.