Mama Mia Meatball Taquitos Recipes

Steps:

• 1. Place meatballs in a very large baking dish. Preheat oven to 350 degrees.
• 2. Combine jelly, worcestershire sauce, and brown sugar in a large saucepan over medium heat. Heat to boiling, stirring frequently to prevent sticking. Stir in ketchup and return to a boil. Lower heat and simmer about 10 minutes, stirring occasionally.
• 3. Pour sauce over meatballs; stir to coat well. Bake meatballs for 25-30 minutes, until sauce is somewhat reduced.
• 4. Place meatballs and sauce in a large slow cooker on low to keep warm while serving. Serve with toothpicks.
• 5. To make my meatballs: Beat egg and add to meat and cracker crumbs with seasonings in a large bowl. Mix well with hands until all combined. Form into 1-1/4" meatballs. Place on foil-covered baking sheet. Bake at 400° about 15 minutes.
• 6. Chris Langel gave me a recipe for potlatch seasoning! 2 tsp. salt, 3/4 tsp. ground cumin, 1/2 tsp. dried oregano, crushed, 1/4 tsp. garlic powder, 1/4 tsp. chili powder, 1/8 tsp. white pepper = about 4 tsp.

Steps:

• MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
• PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
• SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
• BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
• SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
• MIX meatball mixture thoroughly using hands.
• ROLL into 1 1/2 - 2 inch meatballs.
• FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
• STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
• SERVE and say, "MAMMA MIA!"!