My Moms Meatballs Recipes

Steps:

• For the applesauce: Preheat the oven to 375 degrees F.
• Peel the apples, then thinly slice around the core. Place in a microwave-safe bowl and cover with plastic wrap. Microwave until the apples are tender, about 5 minutes. Place in a blender with the butter and puree. Set aside.
• For the sausage balls: Grease a rimmed baking sheet with the oil. Combine the sausage, cheese, pancake mix, chives, a big pinch of salt and a few grinds of black pepper in a large bowl and mix well. Roll into 1 1/2-inch balls (about the size of a Ping-Pong ball). Place on the prepared baking sheet in an even layer, leaving 1 inch between balls. Bake until cooked through and browned, 20 to 25 minutes. Serve with the applesauce.

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.

Steps:

• Mix all ingredients together lightly.
• Add to Mom's Spaghetti Sauce (posted here).
• Simmer 40 minutes.

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.

Steps:

• 1. Soak the bread in milk(or water).Mix to a mush consistency.Add the beaten eggs and seasonings and mix well. Then add the ground beef.Incorporate the beef with the bread mixture and begin to form the meatballs to about a golf ball size or larger. I usually get about 24-30 meatballs using three pound of ground beef.
• 2. Baking method: Grease a long shallow pan with oil and place the meatballs on the pan taking care not to crowd them too much. Frying method: My mother-in -law would never think to do anything but fry them in a black cast iron pan with enough oil to come up to about 1/4 of an inch on the meatball.More work but they come out delicious! If you choose this method, fry just long enough to get a brown crust on the outside, turning them in the frypan. I gradually moved on to bake them to make them a bit more healthy, using less oil.Oven temp to 400 degrees for 20 minutes.
• 3. Now, this is another method I have changed as my mother in law would start her "Sunday Gravy" about an hour before the meatballs and then put the meatballs in the sauce to simmer and flavor the sauce.I like using the crockpot with a good quality jar sauce or simply a can of crushed tomatoes(or two if making extra gravy), and a small can of tomato paste,a few basil leaves and adding about 2 "paste cans" full of water.
• 4. Let them simmer for about 3 hours on low. That's the magic!

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.