Doris Meatballs Recipes

DORIS ROBERTS' MEAT SAUCE

Doris Roberts' Meat Sauce image

You need to use good olive oil, not that cheap stuff from the 99-cent store for this recipe! This goes with Doris Roberts' Lasagna and Doris Roberts' Meatballs' recipes also on this site! Enjoy! From our local newspaper.

Provided by Judith N.

Categories European

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion, chopped
4 garlic cloves, chopped
2 tablespoons basil
1 tablespoon parsley, chopped
1 pinch oregano (large)
salt and pepper, to taste
1 lb ground beef
2 (28 ounce) cans whole tomatoes with basil
1 (28 ounce) can tomato puree

Steps:

Cover the bottom of a large pan with good olive oil and turn heat under it to medium. When the oil becomes fragrant, it is warm enough to add the garlic. Add garlic, onion, basil, parsley, oregano, salt and pepper and saute until onion is golden.
Add meat and cook until brown, breaking it apart with a wooden spoon.
Add the tomatoes, crushing them by hand. Add puree. Cover and lower heat, stirring occasionally for 15 minutes. Uncover and continue cooking another 15 minutes. Serve over your favorite pasta or use in lasagna.

Nutrition Facts : Calories 226.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 88.4, Carbohydrate 15.2, Fiber 3, Sugar 7.5, Protein 16.6

DORIS ROBERTS' MEATBALLS

Doris Roberts' Meatballs image

Note: In the spirit of Marie, if you're giving this lasagana recipe to your daughter-in-law, leave out the peas, mushrooms and hard-boiled eggs. She will be unable to answer your son's question about why it doesn't taste as good as Mom's. If your looking at this you will need to check out her recipe for Doris Roberts' Lasagna on this site to "get" this comment. From our local newspaper.

Provided by Judith N.

Categories Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs ground sirloin
4 garlic cloves, minced
1 cup parmesan cheese
1 cup Italian parsley, chopped
2 eggs, hard-boiled
vegetable oil
salt and pepper

Steps:

Throughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
Heat 1- 1 1/2 inches of vegetable oil in fry pan. When oil sizzles as a drop of water is added, add meatballs and fry until golden brown.
Transfer to Doris Roberts' Meat Sauce (see recipe on this site).

Nutrition Facts : Calories 431, Fat 29.2, SaturatedFat 12.5, Cholesterol 186.5, Sodium 364.2, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 37.9

DORI'S MEATBALLS

Dori's Meatballs image

Hello friends..my name is Sue and this is one of my family's favorite recipes. A friend of mine made these for me years ago. She was a Pastor's wife and could do anything on a shoestring budget. She was an inspiration in every way.

Provided by Sue Cline @SueCline6

Categories Beef

Number Of Ingredients 6

Ingredients

1 pound(s) ground chuck
1 - roll of sage sausage
1 - onion, diced
1 cup(s) rice, uncooked
1 - egg
2 can(s) tomato soup

Steps:

In a large bowl, combine all ingredients and mix
Grease a 9 X 13 pan. Make meatballs the size of a half dollar and put in pan.
In same bowl, after meatballs are made, mix two cans of tomato soup with two cans of water. Pour over meatballs. Cover and bake at 350 for 1 hr and 15 min. Remove cover and bake another 15 min. Serve over mashed potatoes.

THE BEST MEATBALLS

The Best Meatballs image

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

Ingredients

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

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

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