THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
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.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
THE BEST MEATBALLS EVER!
This is an old Italian recipe. There is no frying involved. I guarantee you'll love these melt in your mouth meatballs!
Provided by Dawn Michelle
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place tomato sauce in large pot on the stove on medium heat.
- Soak crustless bread in medium bowl with the two cups of water about 2 minutes until bread is totally moistened; squeeze out excess water.
- In a large bowl combine bread and all other ingredients except water, mix well with hands until all are combined. Add water if needed.
- Transfer onto plastic wrap and flatten meat to about 1/4 inch (this is an easy method to make meatballs eaqual in size, but optional of course; score meat mixture into 2 inch squares, (like a checker board).
- Roll'em up and place them in sauce.
- Stew in sauce for 20-25 minutes, stirring occasionally.
Nutrition Facts : Calories 401.3, Fat 24.3, SaturatedFat 9.3, Cholesterol 138.1, Sodium 236.3, Carbohydrate 12.1, Fiber 1, Sugar 1.3, Protein 31.3
THE BEST MEATBALLS EVER
I am posting my recipe so I won't lose it. I changed my recipe a while back and they are even better than ever. I have made these many times and my family says they are the best they have ever had. This makes a ton of meatballs, but when you're making, it's just as easy to make a lot as a little. You can freeze them.
Provided by Heartsong
Categories Meat
Time 55m
Yield 100 meatballs, 25 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients well.
- Shape into meatballs.(I make the meatballs a good handful. They are probably 1 1/2 inches in diameter or more).
- You may freeze for later use or refrigerate for 24 hours.
- Bake at 350 for 20 to 25 minutes. Test for doneness because it does depend on the size of your meatball.
- These may also be simmered in your sauce without baking. I bake them on a roasting rack to let the fat drip into the pan below, but you don't have to.
- To cook in sauce,drop gently into simmering sauce and don't stir for at least 25 minutes or the meatballs will break. Simmer for a total of about 45 for your meatballs to be done. Test one to be sure.
- Skim the fat off the top of the sauce if you simmer the meatballs.
Nutrition Facts : Calories 328.6, Fat 20.3, SaturatedFat 8.7, Cholesterol 114.4, Sodium 438.4, Carbohydrate 8.7, Fiber 0.8, Sugar 0.8, Protein 26.3
More about "the best meatballs youll ever have recipes"
THE BEST MEATBALL RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
4.9/5 (193)Total Time 45 mins
- In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
- Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
- To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you’re pressed for time, you can skip this step.
I TRIED FOUR POPULAR MEATBALL RECIPES AND FOUND THE BEST …
From thekitchn.com
Author Alexis deBoschnekEstimated Reading Time 7 mins
PERFECT MEATBALLS IN RED SAUCE - THE BEST MEATBALL …
From thenavagepatch.com
THE BEST MEATBALLS YOU'LL EVER HAVE - RECIPES A TO Z
From recipesaz.com
BEST MEATBALL RECIPE (BAKED OR FRIED) - COOKING CLASSY
From cookingclassy.com
THE BEST MEATBALLS YOU'LL EVER HAVE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
MISO GLAZED SALMON | THE RECIPE CRITIC
From therecipecritic.com
THE BEST PASTA SOUP RECIPES - GYPSYPLATE
From gypsyplate.com
THE VERY BEST ITALIAN MEATBALLS | KITCHN
From thekitchn.com
THE BEST MEATBALLS YOU’LL EVER HAVE RECIPE – RECIPESTABLE
From recipestable.com
THE BEST MEATBALL RECIPE EVER + 4 TIPS BEFORE YOU MAKE …
From bonappetit.com
17 BEST MEATBALLS RECIPES YOU’LL EVER NEED - EATWELL101
From eatwell101.com
ITALIAN MEATBALLS | RECIPETIN EATS
From recipetineats.com
THE BEST MEATBALLS YOU'LL EVER HAVE | KATHY | COPY ME THAT
From copymethat.com
BROCCOLI TATER TOTS, CASHEW CHICKEN AND MORE HEALTHY MEAL IDEAS …
From news.yahoo.com
THE BEST ITALIAN MEATBALLS YOU WILL EVER EAT - HOST THE TOAST
From hostthetoast.com
MINI CORN DOG MUFFINS RECIPE - EASY SNACK IDEA | HIP2SAVE
From hip2save.com
BEST SPAGHETTI AND MEATBALLS THERE EVER WAS - COOKING FOR KEEPS
From cookingforkeeps.com
ALL THE BOOK CLUB DINNER IDEAS YOU'LL EVER NEED - PEANUT BLOSSOM
From peanutblossom.com
THE BEST MEATBALLS YOU'LL EVER HAVE | CUP OF JO
From cupofjo.com
You'll also love