Berthas Meatballs Recipes

THE BEST MEATBALLS

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.)

BERTHAS MEATBALLS

Steps:

• Mix all ingredients together and shape into small meatballs.
• Put meatballs in your favorite spaghetti sauce and simmer for two hours.

RED SAUCE & MEATBALLS

Steps:

• Combine first 6 ingredients, half of monced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1 inch) balls.
• Place a rack coated with cooking spray in an aluminum foil lined broiler pan. Arrange meatballs on rack.Bake at 400F for 10 minutes or until meatbalss are browned.
• Saute chopped onion and reaming half of garlic in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add red wine, tomatoes, sugar, and reamining, basil, parsley, and oregano, salt and pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
• Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce & meatballs over linguine.