Pool Table Meatballs Recipes

Steps:

• Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned.
• Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt, coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop.
• Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. Drain on a paper towel, and pour excess grease out of the skillet.
• Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles.

Steps:

• In a small saucepan, combine juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted., Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. If desired, sprinkle with parsley.

Steps:

• In a bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 350° for 10-15 minutes; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes.

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.