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Doggman's picture

Meatballs (post #25379)

Does anyone have a good meatball recipes? My wife is an italian and she likes my sauce but, hates my meatballs.

Jean_'s picture

(post #25379, reply #1 of 32)

There are several here. But as MC says, DBMNMR :-)

Rebecca's picture

(post #25379, reply #2 of 32)

How are you making yours? Our favorite recipe is so basic but really good. They are definitely the best I've had so far.

* Exported from MasterCook *


2 lbs ground beef chuck

1/2 lb ground pork

2 c Italian-flavored breadcrumbs

4 eggs

1 c milk

1 c chopped fresh parsley

1/2 c grated Parmesan cheese

1 tbsp olive oil

2 clove garlic -- minced

1 onion -- minced

1/2 c pignoi (opt - never tried)

1. Place all ingredients in a large bowl & mix thoroughly. Let stand 1/2 hour.

2. Preheat oven to 350º.

3. Shape into meatballs (any size you ice cream scoop for large, 1/2 scoop for small...large are generally preferred). Place on one or two foil-lined baking sheets.

4. Bake for 30 minutes.

5. Gently place in about 4 quarts of your favorited marinara sauce (we use one that has garlic, basil, & oregano for flavoring, no onion). Cook on medium-low for 1 hour.

Cuisine: "Italian-American"
Yield: "20 large meatballs"

NOTES : The meatballs can be fried gently in olive oil instead of baked.

Advance Preparation: Can be frozen: after the meatballs have baked, don't add to sauce. Place them on wax paper-lined baking sheets & freeze. When frozen solid, transfer to a freezer bag.

Chiffonade_'s picture

(post #25379, reply #3 of 32)

I am Italian. Take that information and apply as you wish.

c Meatballs

c 1 1/2 lbs. Ground Beef
c 2-3 slices bread (or a stale roll if you have one)
c 2 Eggs
c 1/2 cup Grated Parmesan, Romano or other "grating" cheese
c 1 tsp. Parsley Flakes
c 1 tsp. Basil Flakes
c 1 tsp. Dry Onion Flakes (NOT powder)
c 1/2 tsp. Salt
c 1/2 tsp. Pepper
c (chopped garlic optional)
c Oil for frying

I used to do this by hand but began using my food processor and after that, there was no turning back.

In a large bowl, or food processor bowl, place the meat. Run the bread under the tap and squeeze out most of the water.
b Do not use breadcrumbs or you will be able to bounce meatballs off the wall. Dry breadcrumbs create dry meatballs.
Add remaining ingredients and either squeeze mixture together until almost uniform in color, or pulse till blended. Roll into meatballs of desired size.

Fry meatballs till browned on the outside but don't cook all the way through - they will cook the rest of the way in the gravy. After meatballs are browned, add to the gravy. At this point, I fry one large chopped onion in the oil where the meatballs (and any other meats) have been fried. I add this oil, scrapings and onion to the gravy.

I had a friend whose mother would scoop the chop meat out of the package, fry it, and that was a meatball. YECHH! No flavor. You could still see the grinds in the interior of the meatball when you bit into it!

Your wife will love these meatballs. Enjoy.

Joan_Russell's picture

(post #25379, reply #4 of 32)

Here is another meatball recipe. It is meatballs that can
be used with an Italian Meat Sauce or whatever type of
sauce you make.

c 1 pound of top round steak ground
c 1/2 pound of ground lean pork
c 1/2 pound of ground veal
c 2 cloves of garlic, finely chopped
c 1 teaspoon of freshly ground black pepper
c 1 teaspoon of salt
c Dash of red pepper
c 1/4 cup of chopped parsley
c 1 teaspoon of dried or 1 tablespoon of fresh basil
c 2 eggs
c Butter and olive oil

Mix the ground meats together with all the seasonings and
blend in two lightly beaten eggs. Form into small balls and
brown them quickly in hot olive oil and butter mixed. Shake
the meatballs around in the pan to cook them evenly and keep
them round. When they are browned on the outside but not
cooked through, add them to the sauce and let them simmer
in the sauce for 1/2 hour. Adjust the seasoning as needed.

Rebecca's picture

(post #25379, reply #5 of 32)

Hi Chiff, I'd like to try your meatball recipes...esp. since they use bread vs dry breadcrumbs. This recipe is a little different from the one that goes w/your gravy recipe. I think that my meatballs are not dry because of the pork & your gravy recipe also had pork. Do you use the the 2 different recipes for different things? Whenever I make a meal for parents just home w/a newborn I make meatballs in marinara so I'm hoping to achieve perfection here! TIA

Chiffonade_'s picture

(post #25379, reply #6 of 32)

Frankly, I do this by eyeball...LOL. That's probably why the other recipe is a bit different. Basically, though, the "formula" remains the same. Ground beef (the combo of beef/pork/veal if you can get's not crucial) + eggs + moistened bread + cheese + herbs & S&P. How much...depends on how many for dinner that day :)

Mary_Ann_Maglin's picture

(post #25379, reply #7 of 32)

Does anyone make the meatballs and then just
place them in a simmering sauce?

MEAN_CHEF's picture

(post #25379, reply #8 of 32)

You can, but they will be sort of grey. Better to brown them first.

Carolina's picture

(post #25379, reply #9 of 32)

Pan-frying the meatballs beforehand helps to:

(1) Give the meatballs a nice brown color and a better flavor.

(2) Seal them so they stay moist and don't fall apart while in the simmering sauce.

MEAN_CHEF's picture

(post #25379, reply #10 of 32)

>I am Italian. Take that information and apply as you wish.

Does that mean: "I know my meatballs, damn it."

One question. Do you mean "fry" or do you really saute them?

Jean_'s picture

(post #25379, reply #11 of 32)

You are so cute! Speaking of meanings.... what do you mean by
i Now you are ready to blind bake. I ALWAYS at least partially blind bake crust.
Do you mean pre-bake? Mary Ann and I want to know.

MEAN_CHEF's picture

(post #25379, reply #12 of 32)

Blind Bake: To bake a pie or tart crust without the filling. Metal weights or dried beans are typically utilized to keep the pastry from bubbling up. If you are partially blind baking, stop when the edges of the crust begin to brown. If you are fully blind baking, take out the weights when the crust begins to brown and continue baking without weights until crust is done completely.

aussiechef's picture

(post #25379, reply #13 of 32)

No-one has mentioned size. These monster meat balls that Americans are so fond of which look like disguised tennis balls are about as appetising as , hmm, tennis balls. If you form them in tiny balls the size of a hazelnut, brown them in oil over high heat in a saute pan and then simmer for a few minutes in a tomato sauce I promise you will be hugged and kissed and piled on a pedestal.

Jean_'s picture

(post #25379, reply #14 of 32)

Thanks, I don't bake much and it shows--had never heard of using the weights before. I love this forum!!

MEAN_CHEF's picture

(post #25379, reply #15 of 32)

Then it needs even further explanation. Use aluminimum foil or crumbled up parchment to line the dough before you add the beans (which you can save and use over and over again). Make sure the beans are to the top of the shell and into all of the sides snugly. Let your formed dough rest in the refrigerator for at least 30 minutes (or overnight even) before baking.

when I make dough I always make more and divide it up and wrap in plastic then foil and freeze. The night before you want to use it you can put in fridge to thaw. You ccan also freeze unbaked shells.

Mary_Ann_Maglin's picture

(post #25379, reply #16 of 32)

Mean Chef, I've tried browning them but they get that crispiness to them am I doing something wrong?

MEAN_CHEF's picture

(post #25379, reply #17 of 32)

Heat too high, maybe.

Jean_'s picture

(post #25379, reply #18 of 32)

Drat it--you're going to coax me into this pie baking thing yet. For years I've gotten out of it by having DH convince all my friends that they made the best pies in the world. (A different kind for every friend) But your recipe sounds like something even I could handle. :-)

Carolina's picture

(post #25379, reply #19 of 32)

Would you settle for
i very
small golf balls? That's the way we make ours. Not sure I've ever seen any meatballs the size of tennis balls.

Rebecca's picture

(post #25379, reply #20 of 32)

Thanks, Chiff. Makes sense, need fats & moisture for meatballs, eh?

Rebecca's picture

(post #25379, reply #21 of 32)

Try baking them & see how you like them. For me, it is easier & less messy & I use less oil.

Chiffonade_'s picture

(post #25379, reply #22 of 32)

I like to make dinner sized meatballs between 2-3 ounces. It is rare that I will make
i only
meatballs with my gravy and like people to sample as many of the meats as they can. If I serve big mutant meatballs, there will be little room for other meats.

I've eaten at (pseudo) Italian restaurants where they served huge "meat" balls - which turned out to be largely starchy ingredients. Nearly no recognizable meat at all!

When I make lasagna, I make teeny weeny meatballs to hide in the layers. They are the size of small gumballs.

Make whatever size meatballs you are comfortable serving and eating. If left in the gravy to finish cooking for an hour, nearly any size meatball will be cooked through.

Chiffonade_'s picture

(post #25379, reply #23 of 32)

Dad's wife also took to baking the meatballs for dietary concerns. (I guess she forgot they are made of BEEF...LOL.)

Keep the heat to medium while frying meatballs. If the oil starts to smoke, it's up too high and you will burn the bits at the bottom of the pan which enrich the gravy so.

Chiffonade_'s picture

(post #25379, reply #24 of 32)

I guess I hold out my heritage when it relates to Italian cooking because of all the wackos out there posting internet recipes that look like this:
"Tomato puree, bay leaf, sugar."
Yech. I figured if the guy was trying to please someone who actually
i is
Italian, it might make him more comfortable to try my recipe if he knew we ate it every Sunday at 2:00 p.m. :)

Fry in about 1/2" of oil...I guess I keep them in there too long to say "saute" and I generally use much less oil to saute.

MEAN_CHEF's picture

(post #25379, reply #25 of 32)

That would be pan fry instead of saute.

aussiechef's picture

(post #25379, reply #26 of 32)

An Italian visitor politely co-erced me into downsizing from very small golfballs. Now I can't go back. It seems that the flavour intensifies the smaller they are. Of course, it takes
i double
the time. :-)

Carolina's picture

(post #25379, reply #27 of 32)

Sounds interesting. And the size would be compared to?....a ping-pong ball?.....half the size of a golf ball?.....a large acorn?

Jean_'s picture

(post #25379, reply #28 of 32)

A walnut? a marble? a pea?

Wolverine's picture

(post #25379, reply #29 of 32)

I have always found that baking them first works quite well, especially for the beef/veal/pork mix. I let them bake until just pink in center, then put them into sauce to finish. No oil, no tough meatballs, no mess ( except to baking sheet)

aussiechef's picture

(post #25379, reply #30 of 32)

Oh, but .2cms x pi r to the third power of course!
(couldn't find the thingy for pi on the keyboard - what's up with these guys? Don't they realise we need it all the time?)