Delicious Easy Meatballs

 1/3 cup finely chopped onion

2 finely chopped garlic

1/4 cup Parmesan cheese

2 eggs + 1 yolk

1/3 cup half and half

1 Tbsp each fresh parsley and fresh basil

1/4 tsp dried oregano

1/3 cup breadcrumbs

1 1/4 lbs ground beef (85/15)

1/2 lb Italian sausage

1 tsp salt

1/2 tsp pepper

2 (24 oz) jars marinara sauce

In a large bowl combine onion, garlic, Parmesan cheese, eggs, half and half, parsley, basil, oregano and breadcrumbs.  Mix together.  Add the ground meat and salt/pepper; using hands mix well together.  Roll into balls (18) about golf ball size. 

Bake on a foiled baking sheet that was lightly sprayed with nonstick spray.  Bake in a 375 degree oven for 12-15 minutes, until browned.  They will finish cooking in the sauce.  

 

Recipe:  Nicole at Allrecipes

Put meatballs in sauce and cook for 2 hours and let simmer, low and slow.  Serve with spaghetti noodles and garnish with Parmesan cheese.

Best Ever Meatballs

 2/3 length of  French Bread or Italian Bread

2 small yellow onion, small diced

2 garlic cloves, minced

1 1/2 lb ground beef (90/10)

1 1/2 lb ground pork, regular (80/20)

4 eggs

1/4 cup parsley, chopped

1 1/2 Tbsp rosemary, chopped

3 Tbsp basil, chopped

1 cup Parmesan cheese, grated

sea salt and pepper

1.  Put 2/3 of the bread in a large pan and submerge it with cold water.  Put plates of top so it stays under the water for 3-4 minutes.

2.  In a large bowl, put in chopped onions and garlic.  Squeeze out the water from the bread and put in the bowl with the onions.  Add the ground meats, eggs and seasonings.  Use your hands and mix it all together. 

3.  Form meatballs about the size of a golf ball.  Set it on a sheet pan lined with parchment paper. Bake in a 425 degree oven for 25 to 30 minutes. 

Notes: 

* If making spaghetti cook the pasta noodles for 7-8 minutes.  

* Or you can pan fry the meatballs in olive oil in a skillet cooking 2-3 minutes on each side and then put in a marinara sauce for 30 minutes. Simmering. 

* Meatballs freeze well. 

Recipe: Chef Billy Parisi

Spaghetti and Meatballs

 Meatballs:

2 lbs ground beef

2 extra large eggs

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 cup plain breadcrumbs

1/2 cup Pecorino Romano cheese, grated

1/2 cup fresh parsley, chopped

oil for frying with 2 garlic cloves and 1/2 cup sliced onions 

 

In a large bowl mix with hands all ingredients except for garlic and onions.  Form into meatballs (around 2 dozen)  In a large skillet add oil garlic and onion slices.  Add half the meatballs and brown both sides. Fry the other meatballs.  When all browned add to the sauce pot and cook for an hour.

Sauce:

3 Tbsp olive oil

1/2 cup yellow onion, chopped

2 garlic cloves, minced

2 quarts tomato puree

1 tsp salt

1/2 tsp black pepper

1/4 cup fresh basil leaves

Add all ingredients beginning with the oil, onion and garlic cloves.  When tender, add 2 quarts of tomato puree, salt, pepper and whole fresh basil leaves. Boil and then simmer for an hour with the meatballs cooking. 

Serve with spaghetti noodles and sprinkle cheese on top.

Recipe:  Italian Grandma Gina

Meatloaf Balls

 1 lb ground beef, 93%

1 tsp salt

1 egg

1/2 cup onion, chopped

1/2 cup instant oats

3/4 cup milk

1 cup cheddar cheese, shredded

Topping:

2/3 cup ketchup

1/4 tsp mustard

1/4 cup brown sugar

In a large bowl mix ingredients. Mixing after each one to fully incorporate.  Mix with hands.  Form into balls, the size of golf balls.   Set in an 8x8 inch casserole dish. Will make about 14 meatloaf balls.  

Mix up topping ingredients in a small bowl and spread on top of meatloaf balls.  Bake in a 350 degree oven for 1 hour.  

 

* Serve it with mashed potatoes and a vegetable side. 

* You can make it into a meatloaf instead. Just put it in a loaf pan.

* Any leftovers can be used in a meatball sub

Recipe:  Mama Sue

Mushroom Meatballs

4 Tbsp olive oil, divided

1 lb cremini mushrooms, finely chopped

1 onion, chopped

2 cloves garlic, minced

½ cup walnuts, very finely chopped (by hand or food processor)

¾ cup breadcrumbs

1 oz romano cheese, finely grated

¼ cup (packed) chopped parsley

2 eggs, beaten

½ tsp salt

¼ tsp red pepper flakes

1. Heat 2 Tbsp oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook until mushrooms have given off liquid and browned, and onion is soft and translucent, about 12 minutes. Off heat, add garlic and walnuts. Cool to room temperature.
2. Add breadcrumbs, cheese, parsley, eggs, salt and red pepper flakes to mushroom mixture. Mix well. Cover bowl, and refrigerate 30 minutes.
3. Preheat oven to 450 degrees. Line rimmed baking sheet with parchment paper and brush with 1 Tbsp oil. Shape mixture into balls, about 2 Tbsp each (about 22 total). Brush balls with remaining 1 Tbsp oil. Bake until golden brown, 18-20 minutes, flipping halfway through. Serve, refrigerating any leftovers.

Slow Cooker Hawaiian Meatballs

Prep Time: 10 minutes Cook Time: 4 hours Total Time: 4 hours, 10 minutes

Serves: 6-8

1 (24 oz) package precooked frozen turkey meatballs

1 (20 oz) can pineapple chunks, (drain and reserve juice)

1 green bell pepper, diced

1 red bell pepper, diced

1 cup brown sugar

3 Tbsp cornstarch

2/3 cup white vinegar

2 Tbsp soy sauce

6 cups cooked rice

1. Spray a slow cooker with nonstick cooking spray
2. Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), green pepper and red pepper.
3. In a mixing bowl, whisk together reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
4. Pour sauce in slow cooker an mix everything to combine. Cover and cook on low for 3-4 hours or until heated through.
5. Serve over cooked rice.

Chicken Meatballs

1 to 1 1/2 lbs ground chicken
3/4 cup dried bread crumbs
1/2 cup Parmesan cheese
2 cloves garlic
2 tsp basil
1 tsp salt
1/4 tsp red pepper flakes
1 egg
1 tbsp extra virgin olive oil

Mix by hand and form into meatball circles, about 18.  Place on a baking sheet.  Bake at 400 degrees for 25 to 30 minutes.  Doneness at 165 degrees with an oven thermometer.

Sweet and Sour Meatballs

1 jar (12oz.) chili sauce
1 1/2 cups grape jelly
2 lb. (32 oz.) frozen meatballs

1.  Pour meatballs into crockpot. Combine jelly and chili sauce in small bowl. Pour over meatballs.
2.  Cook on low 3-5 hours or until meatballs are heated through
3.  Serve with toothpicks

Meatball Marinara Bake

1 bag frozen meatballs
1/2  lb. cooked whole-grain pasta, such as penne
3 cups low sodium pasta sauce
2 cups low-fat shredded mozzarella cheese


1.  Preheat oven to 350 degrees.  Spray a 9x13 inch casserole dish with cooking spray.
2.  Layer the meatballs, pasta, and sauce with half of the cheese.
3.  Cover with foil and bake for 45 minutes, until meatballs are heated through.
4.  Uncover, top with remaining cheese, and bake for 10 more minutes or until cheese is bubbly.

6 servings