Mariosmeatballs Recipes

Steps:

• Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist.
• Shape meat mixture into 6 oz. balls.
• In a large sauté pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain.
• Once meatballs have drained any excess oil, place meatballs into simmering Rao's Homemade® Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through.
• If serving a meatball sub, while meatballs are cooking in the Rao's Homemade® Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve.

Steps:

• For the sauce: Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
• For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
• Meanwhile, gently cook the onions and garlic until translucent. Let cool, then transfer to a bowl. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
• Portion and shape the mixture into 3 1/2-ounce balls. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
• Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
• Let cool slightly, then serve.

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
• Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
• Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
• Enjoy!

Steps:

• Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
• Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
• Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

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:

• Cover bread crumbs with water and soak for 20 minutes. Drain the bread cubes and squeeze out extra moisture.
• In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, salt, and pepper and mix by hand just until mixed (do not over-work the meat!). With wet hands, form the mixture into 12 to 15 large meatballs, each of a size somewhere between a tennis ball and a golf ball. (I went ahead and made mine a bit smaller, so I wouldn't have to worry about them getting completely cooked through in a skillet.).
• In a large, heavy-bottomed skillet, heat the oil over high heat until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes per batch.

Steps:

• In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. , In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles.

Steps:

• In a food processor, mince garlic.
• Add onion, and pulse to chop.
• Add bread slices, crumbled, and pulse to shred.
• Add buttermilk, pulse, and let stand until liquid is absorbed.
• Add red pepper flakes, salt, Parmesan cheese, egg, parlsey and pepper, and pulse to mix.
• Add ground beef, pulse till thoroughly mixed.
• Form into meatballs 1-1/2 to 2 inches in diameter.
• They will be soft (it makes about 20 meatballs or so).
• Place on a foil-lined 10 x 15 jelly roll pan.
• Bake at 400 degrees for about 20 minutes.