Moms Special Meatballs Recipes

MOM'S SWEDISH MEATBALLS

Steps:

• Pre-heat oven to 325 degrees.
• Melt 1 tablespoon of butter in a sauté pan. Add onion and cook for 2-3 minutes until onions are soft. Add to a large bowl.
• Add bread crumbs to a medium sized bowl. Add milk, starting with 1/4 cup - just enough to wet all of the bread.
• Add meats to large bowl with onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add.
• Add meat mixture to fridge for at least 15 minutes, this will help with shaping the meatballs.
• Shape meat into 2 - 3ish inch meatballs and add to a rimmed baking sheet. Don't worry about crowding.
• Bake for 30 minutes.
• Once meatballs are done, remove meatballs with tongs and add to a plate or bowl. Then use a spatula to scrape all of the drippings from the pan into a large pot or dutch oven.
• Heat pot to medium and add 2 tablespoons of butter to the meatball drippings. Add flour and mix flour and butter to create a roux.
• Slowly add beef broth, mixing roux with it as it's added until all the broth is incorporated.
• Add the meatballs back to pan and let simmer on medium low for 15-20 minutes.
• Serve over noodles, rice, or whatever you'd like!

MOM'S SPECIAL MEATBALLS

Steps:

• Put meat in a bowl. Add eggs, breadcrumbs, cheese, garlic and parsley.
• Mix all ingredients with your hands until well bended.
• Add olive oil to large skillet. Heat slightly before putting meatballs into pan.
• Roll the meat mixture into balls and lay them gently into the skillet. Let them cook about 4 minutes and turn them over. Cook another 4 minutes. Have your favorite tomato sauce cooking in another pot. Drop the partially cooked meatballs into the sauce. Cook at least 1 hour in sauce. Serve with your favorite pasta or as meatball sandwiches.

MOM'S MEATBALLS

Steps:

• In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes.

MOM'S SPAGHETTI AND MEATBALLS

Steps:

• Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
• Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
• Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
• Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

MOM'S SWEDISH MEATBALLS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

DOM'S MOM'S TENDER MEATBALLS

Steps:

• Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes.
• Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.

MOM'S MEATBALLS

Steps:

• Mix all ingredients together lightly.
• Add to Mom's Spaghetti Sauce (posted here).
• Simmer 40 minutes.