Magnificent Meatballs Recipes

Steps:

• In a large bowl, spread out the ground beef (doing this will distribute all the ingredients evenly).
• sprinkle, garlic powder, onion powder, salt, pepper, breadcrumbs, parmesan cheese and half of the parsley.
• add the beaten eggs along with the wine, combine everything and form meatballs ...makes about 20, line them in a baking dish and bake them about 15 mins at 350 (they will finish cooking in the sauce)
• transfer into a large pot with your favorite marinara sauce and simmer for another 30 mins.... Or you can make my homemade sauce....in my recipes quite magnificent.

Steps:

• Mix together the beef and 2 cups of tomatoes, bread crumbs, eggs, salt, pepper, oregano, and onion. Form into 24 good size meatballs. wrap each meatball with a bacon slice overlapping bacon carefully.
• Place the meatballs in a large flat baking dish so that the over lapping bacon is on bottom.
• Bake at 350°F for 45 minutes, or until the bacon is crisp.
• Remove from oven and pour off the fat.
• Combine the sour cream and the remaining 2 cups of tomatoes.
• Pour over the meatballs and return to the oven. Turn off the heat. Serve with rice once the sauce is hot.

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:

• Soak the breadcrumbs in the heavy cream in a medium bowl.
• Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
• Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
• Form the meatballs with a medium scoop into small balls and chill for 1 hour.
• Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
• Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
• Garnish with cheese and parsley and serve.
• In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.

Steps:

• In a large bowl, gently beat one egg. Then add meat and all ingredients.
• Cover the bottom of a skillet with olive oil and heat using medium to medium-high heat.
• With your hands, blend all ingredients together. With slightly damp hands, roll about 1 tablespoon of meat mixture into golf ball-sized balls between your hands.
• Place meatballs in hot skillet and brown on all sides.
• Once all sides are browned, add to homemade sauce in a slow-cooker and cook on low for about 4-5 hours.