Pats Standard Meatballs Recipes

PATSY'S SAVORY MEATBALLS

Steps:

• Mix thoroughly and form into 2½-inch meatballs.
• Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).
• Fry meatballs in olive oil, 2 minutes on each side.
• Take out of oil.
• Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.

PAT'S STANDARD MEATBALLS

Steps:

• Beat the worcestershire sauce into the eggs.
• In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
• Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
• Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
• Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
• In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
• Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
• You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.

GO PATRIOTS MEATBALLS

Steps:

• Combine cocktail sauce, jelly and minced onion in a large pot over medium heat, stirring until the jelly melts and everything is smooth and combined well.
• Add the meatballs, lower the heat, and let simmer, stirring occasionally, until meatballs are heated through and nicely coated with sauce (about 30-40 minutes).
• You can pop this into a small crockpot on low to keep warm during your party.

PATSY'S MEATBALL LASAGNA

Steps:

• Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
• Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
• Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
• In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
• In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
• Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
• Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

ITALIAN MEATBALLS PAT'S RECIEPE

Steps:

• 1. In a large bowl mix: ground meat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread crumbs, ketchup/or sauce, green pepper, and 1 egg.
• 2. Mix the meat and other ingredients, by hand until well blended. Then roll into approximately 15 meatballs(2" in diameter) or for more meatballs make them smaller.
• 3. Then add directly into your sauce, make sure all meatballs are submerged under the sauce. Cook in sauce and stir ocassionally until they reach 165 degrees, approximately 2 hours.
• **Continue to next step if you prefer to fry them up a little first.
• 5. In a large frying pan, add the olive oil and heat. After heated about 1 minute drop in your meatballs and turn with a fork and cook till browned on all sides.
• 6. Add meatballs and brown on all sides. Then set them aside on a paper towel to drain off some of the fat. Repeat until all meatballs are browned.
• 7. Then add them into your sauce cooking them approximately 1 1/2 hours. Until they reach 165 degrees.