User Friendly Meatballs Recipes

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

FAST AND FRIENDLY MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
• In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
• Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.

USER FRIENDLY MEATBALLS

Steps:

• Mix ground beef, cracker crumbs, and half salad dressing until well blended. Roll into 32 one inch balls.
• Heat the rest of the dressing in a non stick skillet on medium high heat. Add meatballs to skillet. Cook, turning occasionally, about 8 minutes, or until brown. Add bouillon. Simmer about 5 minutes or until meatballs are cooked through.
• At this point, you can bag them and freeze, or add sauce. Pasta sauce of all kinds is good, so is a can of cream of mushroom soup, thinned out with milk.

USER FRIENDLY ONIGIRI

Steps:

• Combine beef, crackers, and 1 T. of the dressing in a bowl. Heat remaining dressing in a nonstick skillet over medium high heat.
• Roll the meat mixture into little meatballs, 1/2" to 3/4" in diameter.
• Cook meatballs in skillet for 8 minutes, turning occasionally.
• Drain any extra fat off. Add beef stock, and simmer uncovered on low for 5 minutes.
• When meatballs are done, put them in a bowl and pour the sauce over them. Refrigerate while you cook and season the rice.
• When you are ready to roll, have meatballs, rice, a bowl of salty water to dip your hands in to keep the rice from sticking, and a plate for the finished rice balls in front of you.
• Take about 1/4 cup of rice in your hand and shape it into a flat rectangular shape.
• Place a meatball on top of the rice, and then wrap the rice around it.
• Pat the rice into place, and then gently squeeze the ball together, not compressing the rice, just getting extra air and moisture out so the rice sticks to the meatball.
• Repeat about 19 times. This took me a while, but I imagine you can get faster with practice. (I include the time for cooking the sushi rice in the cook time).

USER FRIENDLY MEATBALL SOUP

Steps:

• Using a big soup pot on medium high heat, warm up the meatballs. If there is some fat still frozen to them, you will not need to add any oil, but if you froze them without fat or are using storebought, you will need to add some olive oil to get this started.
• Once the meatballs are good and warmed, add in the garlic and saute just until you start smelling it, about a minute. Don't burn the garlic! *grins*.
• Next add the cans, the stock, and the water, and bring to a boil.
• Drop the heat and keep your soup at a simmer for at least 5 minutes. At this point your soup can simmer for hours (and if you aren't using canned veggies, you will want to simmer it a while).
• About 10 minutes before you want to serve, add the pasta and season to taste. When you are ready to serve, turn off the heat and stir in the fresh herbs.