Jolly Giant Meatballs Recipes

GIANT MEATBALLS AND MARINARA

Steps:

• For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
• Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
• For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.

JOLLY GIANT MEATBALLS

Steps:

• Preheat the oven to 425ºF.
• In a large bowl, mix the beef, green beans, eggs, bread crumbs, Parmesan, salt, and pepper with your hands until well mixed. Form into 9 baseball-sized meatballs and place in a single layer in a 13-by-9-by-2-inch baking dish.
• Cover with foil and bake until browned and a meat thermometer inserted in the center registers 165ºF, about 35 minutes. Uncover, pour the sauce over the meatballs, and bake, uncovered, for 15 minutes longer. Transfer 3 meatballs to an airtight container and refrigerate for the Meatball Pizza.
• Meanwhile, cook the linguine according to the package's directions. Divide among serving dishes and top with the meatballs and sauce and Parmesan.
• Tip: The meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

CZECHOSLOVAKIAN MEATBALLS

Steps:

• Defrost 2.25 lbs of lean ground beef.
• add beef, salt, pepper, dried Oregano leaves, dried Parsley leaves and eggs into a bowl.
• Mix well.
• Cook 2 servings minute brown rice (about 1 cup uncooked.).
• Peel onion and grade with cheese grader on medium grade.
• Mix onion with beef, herbs and rice.
• Preheat oven to 350*f.
• Cover cookie sheet with foil, and spray with olive oil (i used the spray kind, but you can brush it on lightly if desired).
• Roll each meatball into golf ball size and place on cookie sheet (i could fit about 25-30 meatballs per sheet).
• Spray olive oil again over meatballs (you can lightly brush if desired).
• Salt moderately over meatballs.
• Place in oven for 20 minutes.
• Remove from oven, serve immediately.
• serve about 10 meatballs per serving.