Looking for a great recipe for meatballs to serve with pasta. My old tried and true recipe just isn't as good as it once was. Eventhough I think I'm using all the same ingredients, it just doesn't taste the same, so I need to try something new. Can anyone help? Thanks.
This makes the best meatballs I ever ate!!! I have a wonderful spaghetti sauce recipe to go with them if you'd like to have it, too.
1 1/2 lbs ground beef 1 egg 1/4 c cold water 1/2 tsp salt 1/2 tsp basil 1/4 tsp pepper 1/2 c soft bread crumbs 1/4 c parmesan cheese
Mix all together, form into 1 inch balls and and bake till done...about 20 minutes at 350. Can also be added to spaghetti sauce to cook after just a few minutes under the broiler.
The Best Meatballs "I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference." Original recipe yield: 8 servings.
INGREDIENTS: 1 pound ground beef 1/2 pound ground veal 1/2 pound ground pork 2 cloves garlic, minced 2 eggs 1 cup freshly grated Romano cheese 1 1/2 tablespoons chopped Italian flat leaf parsley salt and ground black pepper to taste 2 cups stale Italian bread, crumbled 1 1/2 cups lukewarm water 1 cup olive oil
DIRECTIONS: Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.) Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.
Sweet and Sour Meatballs
5 star Recipe "A wonderful savory meatball and sweet sauce recipe that works as a main dish, or you can use just the meatball recipe part for parties. I recommend serving over white rice." Original recipe yield: 6 to 8 servings.
INGREDIENTS: 2 pounds lean ground beef 2 eggs 1 cup dry bread crumbs 1/2 cup finely chopped onion 1/2 teaspoon ground ginger 1 teaspoon seasoning salt 1/2 teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons granulated sugar
1 (20 ounce) can pineapple chunks, drained with juice reserved 1/3 cup water 3 tablespoons distilled white vinegar 1 tablespoon soy sauce 1/2 cup packed brown sugar 3 tablespoons cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon seasoning salt 1 large carrot, diced 1 large green bell pepper, cut into 1/2 inch pieces
DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
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