Patsys Meatballs Recipes

Steps:

• Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
• Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
• Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
• In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
• Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
• Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Steps:

• Mix thoroughly and form into 2½-inch meatballs.
• Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).
• Fry meatballs in olive oil, 2 minutes on each side.
• Take out of oil.
• Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.

Steps:

• Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
• Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.
• Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
• Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
• Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.

Steps:

• 1. In a large bowl mix: ground meat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread crumbs, ketchup/or sauce, green pepper, and 1 egg.
• 2. Mix the meat and other ingredients, by hand until well blended. Then roll into approximately 15 meatballs(2" in diameter) or for more meatballs make them smaller.
• 3. Then add directly into your sauce, make sure all meatballs are submerged under the sauce. Cook in sauce and stir ocassionally until they reach 165 degrees, approximately 2 hours.
• **Continue to next step if you prefer to fry them up a little first.
• 5. In a large frying pan, add the olive oil and heat. After heated about 1 minute drop in your meatballs and turn with a fork and cook till browned on all sides.
• 6. Add meatballs and brown on all sides. Then set them aside on a paper towel to drain off some of the fat. Repeat until all meatballs are browned.
• 7. Then add them into your sauce cooking them approximately 1 1/2 hours. Until they reach 165 degrees.

Steps:

• Beat the worcestershire sauce into the eggs.
• In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
• Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
• Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
• Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
• In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
• Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
• You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.

Steps:

• Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
• Preheat oven to 450 degrees.
• Pour 1 cup sauce into a shallow baking dish; set aside.
• Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
• Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
• Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
• Repeat with remaining 3 cut sheets and corners.
• Line edges of pan in the same manner using full-size sheets dipped lengthwise.
• Finish lining the bottom of the pan with 2 full sheets.
• In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
• Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
• Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
• Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
• Top with 1 cup sauce.
• Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
• Cover lasagna with a clean, damp kitchen towel.
• Double-wrap baking dish in aluminum foil.
• Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
• Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
• Remove from oven; let stand 15 minutes before serving.
• Garnish with remaining basil, and serve with remaining sauce, if desired.