Manhattan Meatballs Recipes

MANHATTAN MEATBALLS

Steps:

• Preheat oven to 350°F. Mix meat, crumbs, onions, eggs, parsley and salt. Shape into 56 meatballs, each about 1 inch in diameter. Brown in margarine in large skillet; drain. Place in 2-qt. casserole dish.
• Mix preserves and barbecue sauce. Pour over meatballs; mix lightly.
• Bake 30 min. or until heated through, stirring occasionally.

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.)

MANHATTAN MEATBALLS

Steps:

• Combine meat, crumbs, onion, eggs, parsley and salt; mix lightly.
• Shape into approimately 18 meatballs.
• Brown in margarine; drain.
• Place in casserole dish.
• Combine preserves and barbecue sauce; pour over meatballs.
• Bake at 350 degrees for 45 minutes.

MANHATTAN MEATBALLS

Steps:

• PREHEAT oven to 350°F Mix meat, crumbs, onion, eggs, parsley and salt. Shape into 1-inch meatballs. Brown in margarine in large skillet; drain. Place in 2-quart casserole.
• MIX preserves and barbecue sauce. Pour over meatballs; mix lightly to coat.
• BAKE 30 minutes or until heated through, stirring occasionally.

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

MANHATTAN

Steps:

• Stir ingredients over ice until chilled, about 30 seconds. Strain into chilled coupe glass. Garnish with cherry.

FRANKIE'S MEATBALLS (FROM THE FAMOUS RAO'S RESTAURANT IN NYC)

Steps:

• With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist.
• Shape the meat mixture into 2 1/2 to 3-inch balls.
• Heat the oil in a large skillet. Sauté the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes.
• Remove the garlic with a slotted spoon and discard.
• Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more.
• Remove the meatballs from the heat and drain them on paper towels.