I need a meatball recipe please!

Ok, I'll admit it...I'm italian and I've never made meatballs in my sauce before

Anyone have a yummy and simple meatball recipe? I'm going to make meat parm heros tonight.

Re: I need a meatball recipe please!

I dice an onion, mix with 1 lb chopped meat, breadcrumbs, 2 eggs some Italian Dressing and grated parm. Mix it all together, I even used my kitchenaid mixer to do this and it worked great. Shape the balls and bake at 350 turning every so often. If I am putting them into the sauce to remain cooking, then they don't have to fully cook, but if just adding sauce on top, I fully cook them, about 20 minutes.

Re: I need a meatball recipe please!

I think I'm going to try these soon

Meatballs

Re: I need a meatball recipe please!

I am not so good at measuring... but here's what I do:

1 whole onion, chopped fine
5-7 cloves of garlic, minced (I like garlic)
About half a lb of ground beef and a half a lb of ground pork
About a quarter to 1/3 cup of fresh chopped parsley
A good sized handful of Locatelli Romano
A little smaller handful of Reggiano Parmesan
Add some crushed red pepper flakes
A little tiny bit of salt (the cheeses are fairly salty)
Some dried Italian Seasoning

Mix it all together. THEN.. take a couple of slices of slightly stale bread and wet them in milk. WRING OUT THE BREAD so you are left with what kind of feels like Play-Doh. Mix it into the meat mixture until it is the consistency you need. If it needs to be drier.. add another piece of bread.

Fry in olive oil in a Dutch oven on the stove top. Don't cook through.. just brown them. once browned you can remove them. DO NOT clean the pot.. use the browned bits and leftover olive oil as the base for your red sauce. Once the sauce is made and ready to simmer.. drop your meatballs back in the sauce and cook until done. If you decide that you don't want the meatballs in the sauce.. just bake them to finish them off.

Re: I need a meatball recipe please!

Preheat the oven to 400 and line a baking sheet with parchment paper.

Put one onion and handful of fresh italian parsley into your mini prep and chop (I do it this way because it's like grating the onion into mush basically... or you can just actually grate the onion and chop the parsley). Then I take a one-cup measure and fill it about 1/3 will breadcrumbs and 2/3 with freshly grated parm. Put the onion, parsley, breadcrumbs, and parm into a bowl, and add 1 egg, a big squirt of ketchup, a few cloves of chopped garlic, kosher salt, freshly ground pepper and a sprinkle of red pepper flakes and mix them all together until they're combined really well. Then add in 1/2 lb of ground beef and 1/2 lb of ground veal... and mix them until they're just combined (don't overwork the meat). Shape into meatballs and bake for about 15 minutes.

You can also take fresh mozzarella and cube it... then poke a hole into each meatball and stick a cube of mozz in there (reform the meatball after so it's completely covered) - and it's a good little surprise!

Re: I need a meatball recipe please!

i don't measure... i bake mine, then add them to the sauce:

meatload mix (ground beef, pork and veal)
1 egg
breadcrumbs
finely chopped onion
lots of chopped garlic
milk (keeps them nice an moist)
pecorino romano cheese
black pepper
italian seasoning
parsley

they are yummy!

Re: I need a meatball recipe please!

made this recently and it was very god!


Sauce
•2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
•1/2 cup (1 stick) unsalted butter
•2 medium onions, peeled, halved through root end
•1/2 teaspoon (or more) salt
Meatballs
•1 cup fresh breadcrumbs made from crustless French or country-style bread
•1/3 cup whole milk
•8 ounces ground beef (15% fat)
•8 ounces ground pork
•1 cup finely ground (not grated) Parmesan cheese
•1/3 cup finely chopped Italian parsley
•1 teaspoon salt
•1/4 teaspoon freshly ground black pepper
•2 large eggs
•2 large garlic cloves, pressed
•1 pound spaghetti
•Freshly grated Parmesan cheese (for serving)
•Special Equipment
Immersion blender
Preparation
Sauce
•Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.
Meatballs
•Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
•Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
•Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
•Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
•Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
•Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
•Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.