Irish Meatballs Recipes

RAO'S MEATBALLS

Steps:

• Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist.
• Shape meat mixture into 6 oz. balls.
• In a large sauté pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain.
• Once meatballs have drained any excess oil, place meatballs into simmering Rao's Homemade® Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through.
• If serving a meatball sub, while meatballs are cooking in the Rao's Homemade® Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve.

IRISH CABBAGE AND MEATBALL STEW

Steps:

• Mix Ground Beef, Parsley, 1 teaspoon Beef Bouillon, onion soup mix, bread crumbs, eggs, worcestershire. Mix and roll your meatballs to golf ball size.
• Bake at 375 degrees on sheet tray with wax paper liner, for 20 minutes to brown. Then set to side to cool a bit. (They will break apart in stew)
• While meatballs brown, Fill a 10 quart pot with four cups of water, the rest of the bouillion, the whole can or bottle of V-8, both cans of whole tomatoes and juice, and let it start heating up on med high.
• Peel and cut 3 lbs of potatoes, rinse and set to side.
• Cut up cabbage in large chucks. Set to side. (They will soften and spread out when they simmer).
• Open, rinse and drain carrots. Set to side with potatoes and cabbage.
• Turn the Tomato Broth up to high, allow to come to boil and begin to gradually add the cut vegetables into the pot starting with the Cabbage first, then the potatoes, and lastly the carrots. Fold the ingredients gently as they boil for 2 minutes. Then reduce the heat to medium and allow to simmer.
• After the mixture has simmered for about 20 minutes, add the meatballs and fold them into the stew. They will begin to break into chuck, but that's ok. Turn the heat to low.
• Allow the ingredients to simmer on low for 30 minutes. Remove from heat and let stand for 10 minutes. Then it's ready to serve.

IRISH MEATBALLS

Steps:

• Combine all ingredients, roll into balls, brown in frying pan.
• Remove balls & add 1 can cream of mushroom soup: (may use any cream soup, chicken, celery, etc.) to frying pan, bring to a boil.
• Pour over meatballs. May be used as appetizer or served with rice or noodles.
• Recipe may be doubled or tripled.
• Enjoy!