I know, almost like asking for a recipe for boiling water! but does anyone have a recipe for meatbal

D

dawnnys

Well-known member
meatballs? Mine always seem to fall apart when I turn them over in the pan.

I using an egg, breadcrumbs (usually a 1/2 cup of breadcrumbs per pound of meat), and salt/spices; then pan-fry them until browned, then turn them, brown the other side and then finish off in sauce. Except I usually end up with a lot of loose, oily ground meat in the sauce!

We like them firm but not tough, tender but not falling apart! TIA

 
Here is a tried and true recipe for meatballs.

Hi D, this is my go to recipe for meatballs. I also like the one from Ron's Meatball Minestrone recipe. I bake mine instead of frying them. Then I add the drippings and meatballs to the sauce to let them finish cooking.
* Exported from MasterCook *

McCall's Italian Meatballs (1973) large batch

Recipe By :McCall's (1973) / Amy/CT
Serving Size : 2 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method

2 pounds ground beef
1/4 cup dry -- flavored bread
crumbs
2 cloves garlic -- crushed
2 teaspoons salt
1/2 teaspoon pepper
2 eggs -- slightly beaten
1/2 cup milk
1 teaspoon dried basil leaves
1/2 cup chopped parsley or chopped fresh spinach
1/4 cup olive oil

In large bowl, combine all ingredients, except oil. Mix well with hands to combine.
With moistened hands, shape into meatballs1-1/2 inches in diameter.Saute meatballs in skillet with oil until browned all over. Remove from skillet, add to simmering sauce for 30 minutes longer.

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Here's one that I like to make --Polpette alls Napoletana (meatballs)...

POLPETTE ALLA NAPOLETANA

Serving Size: 6

Ingredients:

3 cups day-old bread, cut into 1-inch cubes
1 1/4 lbs. ground beef
3 eggs, beaten
3 cloves garlic, minced
3/4 cup pecorino, grated
1/4 cup Italian parsley, finely chopped
1/4 cup pine nuts, toasted for 2 minutes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil

Directions:

In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture. In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball. In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes. Add tomato sauce and reduce the heat to a simmer. Add all meatballs, cook for 10 minutes.

 
This is not terribly helpful, but...

I use a 1:1:1 ratio of ground beef (not too lean), ground pork, and ground veal (if I can find it, and if it's not insanely expensive). Then I add an egg, one minced clove of garlic, very few breadcrumbs, some Parmesan, and about 1/8 cup of chopped Italian parsley. It's been a while since I've made any, though.
ETA: Sorry, I know you asked for a recipe, and this is categorically not one. smileys/frown.gif But the mixture of meats is a great trick!

 
I always bake them now - 375F for 45 min on parchment. Much less work & they turn out great smileys/smile.gif

 
My go to recipe; included bread soaked in milk. Can't find my cook book. But it was a soft

ball that worked when making my 6-7 hour gravy. I have not done that in a few years... BUT, it is good.. Need to track down that recipe.

 
Dawn, I also used a McCall's recipe for years, it uses the bread soaked in milk. It's a very old

recipe.
* Exported for MasterCook 4 by Living Cookbook *

Meatballs

Recipe By : old McCall's magazine
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish


Amount Measure Ingredient -- Preparation Method

4 slices white bread
1 lb ground beef
1 Tbs Parmesan, grated
1 egg
1 Tbs parsley, chopped
1/2 tsp grated onion
1/4 tsp crushed garlic
1 tsp salt
1/8 tsp black pepper

1. In small bowl, add enough water to bread slices to cover; let stand 2
minutes. Remove slices, and squeeze out excess water.

2. In medium bowl, combine bread with beef, cheese, egg, parsley, onion,
garlic, salt and pepper; toss lightly with fork to combine.

3. With moistened hands, shape meat mixture into balls, 3/4 inch in
diameter.

4. Slowly heat 3 tablespoon salad or olive oil in large skillet. Add
meatballs, over medium heat saute, turning occasionally, until browned all
over.

Comments: Meatballs from the Italian spaghetti and meatball recipe from a
recipe in an old McCall's magazine.



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Carmine's Meatballs are my go-to recipe--they're great, bonus sauce recipe too

Carmine's Meatballs and Sauce

Makes 12 meatballs and 6 cups of sauce

Adapted from "Carmine's Family-Style Cookbook."

1 1/2 pounds ground beef (chuck with 20% fat recommended)

1/2 pound ground veal

2 eggs, beaten

1/4 cup bread crumbs

3 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh basil

1 tablespoon salt

1 teaspoon finely chopped garlic

1/2 teaspoon freshly ground black pepper

4 slices firm white bread, crusts removed

1 cup milk

1 cup grated romano cheese

2 teaspoons olive oil

1 large Spanish onion, peeled and thinly sliced

1 tablespoon chopped garlic

In large mixing bowl, use your hands or a wooden spoon to mix together the beef, veal and eggs. Add the bread crumbs, parsley, basil, salt, finely chopped garlic and pepper and mix well.

Tear bread into pieces and transfer it to a mixing bowl. Add milk and let it sit for 5 to 7 minutes, or until the milk is nearly absorbed. Add bread to meat and use your hands or a wooden spoon to mix it well. Stir in grated cheese.

Cover bowl with plastic wrap and refrigerate it for 45 minutes or until the meat mixture is firm. Using an ice cream scoop, remove chunks of meat and roll them between dampened palms into meatballs, each weighing about 3 ounces. Refrigerate the meatballs for at least 10 minutes.

Heat 1 teaspoon of the olive oil in a large saute pan over medium-high heat. When pan is hot, add meatballs and cook for 10 minutes, turning to brown on all sides. Transfer them to a platter and set aside.

In same pan, heat remaining teaspoon of the olive oil over medium-high heat. Add sliced Spanish onion and tablespoon of chopped garlic, and saute them for 8 to 10 minutes, or until they are browned.

Meanwhile, in a pot large enough to hold the meatballs, heat the marinara sauce over medium-high heat for 6 to 8 minutes, or until the sauce starts to boil. Stir in the onions and garlic.

Add the browned meatballs and any accumulated juices and cook them over medium heat for about 45 minutes. Do not cover them while cooking. Remove them from the heat and set them aside for about 45 minutes, or until they have had ample time to mellow and the flavors of the sauce and meat intermingle.

To store the meatballs, let them cool in the sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month.
____________________________________________


Carmine's Marinara Sauce

Makes 10 cups

6 (26 to 28-ounce) cans Italian plum tomatoes

1/2 cup olive oil

1/2 cup coarsely chopped garlic

24 fresh basil leaves, sliced

4 teaspoons chopped fresh Italian parsley

2 teaspoons salt

Freshly ground black pepper

Drain tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.

In a large pot, heat oil over medium heat. When the oil is hot, add the garlic and cook, stirring, for 5 minutes or until golden brown. Reduce the heat a little if the garlic cooks too quickly.

Add basil, parsley, salt and pepper to taste. Cook the mixture for 30 seconds. Add tomatoes, increase heat to high and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up.

When the mixture boils, reduce the heat and simmer the sauce for 10 minutes or until tomatoes break down. Add reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for 12 minutes or until it starts to thicken, stirring occasionally and scraping the bottom of the pan to prevent the sauce from burning.

Transfer sauce to a bowl and set it aside for an hour to cool. The sauce will keep in the fridge for up to 1 week or in the freezer for up to 1 month.

 
my favorite method is baking too. I also have popped them into the sauce, raw, and let them poach.

works quite well.

 
Here you go, Traca. REC: Puttanesca Sauce, Fire-Roasted Marinara and Mine

* Exported from MasterCook *

Puttanesca Sauce (low fat)

Recipe By :Great Good Food/ Julie Rosso
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Sauces Sauces
Silver Palate

Amount Measure Ingredient -- Preparation Method

4 ounces anchovy filets -- undrained
12 garlic cloves -- crushed
70 ounces plum tomatoes
4 tablespoons sun-dried tomatoes -- chopped
5 ounces capers -- drained
1 cup pitted coarsely chopped black olives
1 cup dry red wine
crushed pepper flakes
2 pinches sugar
sage
4 tablespoons balsamic vinegar
fresh ground pepper

Place the anchovies and garlic in a heavy medium-sized saucepan. Mash thoroughly into a paste. Add the tomatoes, capers, and olives, and stir over medium heat. Reduce the heat to low and add the remaining ingredients; simmer uncovered, for an hour. Taste and adjust the seasonings. Serve over 8 ounces of thin spaghetti.

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I got this from someone on this board, but I didn't note who it was, but I think it might have been charlie.
* Exported from MasterCook *

Fire-Roasted Marinara (small)

Recipe By :Cooking Light
Serving Size : 1 Preparation Time :0:00
Categories : FarmersMarket Pasta Sauces

Amount Measure Ingredient -- Preparation Method1 tablespoon olive oil
3 cloves garlic -- minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano -- or 2 teaspoons
dried
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 can crushed fire-roasted tomatoes -- -- (28 ounce)
undrained (Muir-Glen)
1 can crushed tomatoes -- undrained (Muir Glen) -- (28 ounce)

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; saute 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

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I make this and freeze it.
You can use Italian sausage if you prefer.
* Exported from MasterCook *

My Meat Spaghetti Sauce

Recipe By :Dawn
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Formulating Recipes
Pasta Sauces Sauces

Amount Measure Ingredient -- Preparation Method2 pounds ground pork
2 large onion -- chopped
2 green peppers -- chopped
8 ounces mushrooms
#10 can crushed peeled tomatoes
29 ounces tomato sauce
#10 can whole tomatoes
1 bottle Cabernet
6 cloves garlic
2 teaspoons paprika sauteed with pork
1/2 tablespoon Italian seasoning -- sauteed with pork
1/2 tablespoon Italian seasoning -- in sauce
2 teaspoons fennel seed
1 tablespoon salt
1 tablespoon pepper

Saute pork, onions, garlic, paprika, fennel, and Italian seasoning. Add remaining ingredients and simmer for 2 hours or more.

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