MOM'S BEST SUNDAY MEATBALLS
Mom's Sunday Meatballs happens to be the BEST meatballs you will ever taste! Her meatballs are made with lean ground beef, a loaf of old bread, eggs, cheese, and seasonings. Then fried before they go into a tomato sauce. Every meatball is super moist, soft and delicious with every bite.
Provided by 2 sisters recipes
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- In a large bowl. Soak a loaf of Italian bread for about 3 minutes.
- Remove bread from the water. Remove the crust and discard, leaving only the inside dough.
- Use your hands and squeeze all liquid from the bread. Transfer bread to a large bowl.
- Combine bread with ground beef, eggs, cheese, garlic powder, pepper, and parsley.
- Mix with your hands to combine well, or use your food processor. Using a spoon to mix will not work. The mixture will be very sticky. Best to wash your hands before shaping them into meatballs.
- Scoop a small amount of meat mixture into your hand and roll into 2-inch balls. Transfer each meatball onto a sheet of wax paper. Set them aside.
- On the stovetop, using a deep medium-size skillet, pour oil.
- Heat oil on medium heat. When the oil is hot, carefully add a few meatballs and fry until the bottom is crispy brown. Gently turn meatballs over once and continue until crispy brown.
- Remove meatballs from the pan and drain onto a platter lined with paper towels.
- Repeat until all meatballs are fully cooked.
- Eat them alone, fried or place them into your Tomato Sauce and simmer for about 30 minutes to one hour. Using a spoon, gently remove the meatballs, transfer them onto a platter and serve.
- Yields: about 20 meatballs
- In a large heavy-bottomed pot, add the olive oil, onions, red pepper flakes, and basil, and simmer on medium-low heat for about 10 minutes.
- Then add only one can of tomatoes (blended) to the onions to prevent the onions from burning while cooking. (This is a trick my husband learned from his mom). Occasionally stirring. Continue to simmer the onions on low heat for another 15 minutes.
- Then add in the rest of the tomatoes and salt. Cover and raise the heat to bring to the sauce a boil. Lower the heat again, and continue to simmer the sauce on low heat.
- Add the meatballs to the sauce. Simmer for an additional hour, occasionally stirring the sauce. The total cooking time should be about 1 and ½ hours. Taste the sauce. Turn off the heat. Allow the sauce to cool down slightly.
- Yields: 3 quarts
Nutrition Facts : Calories 296 calories, Protein 12.5 grams protein, ServingSize 2 meatballs
MY MOM'S HOLIDAY SAUSAGE HOLIDAY BALLS
Provided by Food Network
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- For the applesauce: Preheat the oven to 375 degrees F.
- Peel the apples, then thinly slice around the core. Place in a microwave-safe bowl and cover with plastic wrap. Microwave until the apples are tender, about 5 minutes. Place in a blender with the butter and puree. Set aside.
- For the sausage balls: Grease a rimmed baking sheet with the oil. Combine the sausage, cheese, pancake mix, chives, a big pinch of salt and a few grinds of black pepper in a large bowl and mix well. Roll into 1 1/2-inch balls (about the size of a Ping-Pong ball). Place on the prepared baking sheet in an even layer, leaving 1 inch between balls. Bake until cooked through and browned, 20 to 25 minutes. Serve with the applesauce.
MOM'S SWEDISH MEATBALLS
Mom fixed this Swedish meatball recipe for all sorts of family dinners, potluck suppers and PTA meetings. The scent of browning meat is intoxicating. Add to that the sweet smell of onions caramelizing, and everyone's mouth starts watering. -Marybeth Mank, Mesquite, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 837 calories, Fat 33g fat (14g saturated fat), Cholesterol 256mg cholesterol, Sodium 1744mg sodium, Carbohydrate 82g carbohydrate (10g sugars, Fiber 4g fiber), Protein 50g protein.
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS
While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.
Provided by Crabzilla
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Serve alone or over your favorite pasta.
MOM'S MEATBALLS
In El Dorado, Arkansas, Dorothy Smith bakes a large batch of moist meatballs that are tender and flavorful. Serve some for dinner and freeze the extras for the two tasty recipes that follow.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 7 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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- In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( I form the meatballs into the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides.
- While meatballs are browning, in a separate, large deep pan add the olive oil, the tomato puree (or peeled tomatoes), spices and water, stir until well combined. Add the browned meatballs. Over medium heat, heat to boiling, then lower heat to medium low and simmer for approximately 20 minutes (covered), then raise the heat to medium, (leave pan slightly uncovered 1/3 uncovered) and cook an additional 20 minutes, until sauce has thickened and meatballs are cooked through. Serve immediately, top with freshly grated parmesan cheese if desired. Don't forget some crusty Italian bread to soak up the delicious sauce. Enjoy!
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