Aunt Loiss Meatballs Recipes

AUNT JOANN'S SUPER EASY MEATBALLS

Steps:

• 1. Prepare stuffing mix according to package directions.
• 2. In a large bowl, add ground beef & stuffing. Mix well.
• 3. Mold mixture into small meatballs. (I've used a melon baller, or a smaller size ice cream scoop, depending on what I'm using the meatballs for)
• 4. Bake in 350 degree oven until browned. (You can also brown them in a fry pan on the stove top if you prefer.)
• 5. You can use these with whatever sauce you like... Italian, Sweet & Sour, use them in soups or just as little appetizer meatballs.
• 6. FOR PINEAPPLE SAUCE: In a large non-stick skillet, blend the BBQ sauce with pineapple. Add the fully cooked meatballs. Stir to coat completely. Bring to a boil then simmer for 10 minutes, or until heated through. Serve on an appetizer plate.
• 7. ** FOR FREEZING: You can make large batches of this and freeze for use in many recipes... flash freeze the meatballs on a cookie sheet for 1 hour before adding to a ziplock bag to keep them from sticking together.

AUNTIE LORI'S SWEDISH MEATBALLS CASSEROLE

Steps:

• Mix the first 7 ingredients.
• Roll into 1" balls and brown, they seem to stick, so you need to watch them closely. Place in a greased 9x13 pan.
• Melt the butter in a saucepan, add flour and then the milk.
• When the flour has dissolved into the milk, add the can of soup, heat through. Pour over the meatballs and bake uncovered at 325°F for 30 minutes.
• Sprinkle with shredded cheese when removed from the oven.

AUNTIE'S MEATBALLS

Steps:

• Meatballs.
• mix all the ingredients .
• Take ice cream scooper or melon baller make balls out of mixed ingred.
• Place made balls in oven on 350 degrees for 30 minutes.
• Sauce.
• slow simmer these ingredients all day.
• When meatballs are done add to sauce.
• When ready to serve I use more grated parm. cheese, no more then half cup.

LIDIA'S SPAGHETTI AND MEATBALLS

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
• Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
• Meanwhile, crumble the pork and beef into a mixing bowl.
• Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
• Shape the meat mixture into 1-1/2 inch balls.
• Dredge the meatballs in the flour until lightly but evenly coated.
• Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
• Remove the meatballs, and repeat if necessary with the remaining meatballs.
• Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
• Serve the pasta in warm bowls or piled high on a large warm platter.
• Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

AUNT LOIS'S MEATLOAF

Steps:

• 1. Lightly mix meatloaf ingredients and form into a loaf.
• 2. Place in a shallow baking pan. Mix sauce ingredients and pour over meatloaf.
• 3. Bake 1 hour and 15 minutes. Baste occasionally

AUNT BECKY'S PORCUPINE MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• Mix first 8 ingredients together by hand in a large mixing bowl.
• Form meatballs into balls (1 tablespoon per meatball) and place in an ungreased 9X13-inch casserole dish.
• Mix together tomato sauce, 1 cup water and 2 teaspoons Worcestershire sauce.
• Pour over meatballs.
• Cover with foil and bake for 45 minutes.
• Remove foil and bake an additional 15 minutes.
• Serve on top of mashed potatoes or rice.

AUNT LOIS'S MEATBALLS

Steps:

• Mix together in large bowl hamburger, bread crumbs, milk, onion, salt and pepper. Form into balls and place into 9x13-inch glass casserole dish that has been lightly sprayed with vegetable oil.
• Combine ketchup, mustard, vinegar and sugar in mixing bowl and pour over meatballs.
• Bake 1 hour at 350 degrees F.