MOM'S MEATBALLS
In El Dorado, Arkansas, Dorothy Smith bakes a large batch of moist meatballs that are tender and flavorful. Serve some for dinner and freeze the extras for the two tasty recipes that follow.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 7 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
DOM'S MOM'S TENDER MEATBALLS
I got this recipe from my Cooking Light friends though this isn't exactly a light recipe! But it's oh so good!
Provided by greysangel
Categories One Dish Meal
Time 2h10m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes.
- Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.
CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS
While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.
Provided by Crabzilla
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Serve alone or over your favorite pasta.
MOM'S SPAGHETTI AND MEATBALLS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
- Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
- Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
- Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.
BEST EVER MEATBALLS (MOM'S)
This is a family favourite from generations back , This receipe freezes very well. It is a fabulous make ahead receipe. It is excellent for a potluck or just for a fabulous change. It is a must try. I have never come accross a sweet and sour meetball receipe as great as this one.
Provided by Kimberley Quinlan
Categories One Dish Meal
Time 1h30m
Yield 15 15, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients together. Make into meatballs and fry until brown on all sides.
- Put meatballs in casserole dish.
- Last 7 ingredients for sauce: Combine and pour over top.
- Bake in oven at 350°F for 1 hour.
- Taste the Wow.
- Serve with rice or potatoes.
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
MOM'S SWEDISH MEATBALLS
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.
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