Posted: 1/9/2008 5:25:18 PM EST
Anyone have a good homemade meatball recipe?
I have tried a couple cookbook recipes and they are not that good.
Plan on using it with spaghetti noodles.
Classic Italian Sauce and Meatballs
2 lbs. ground chuck
6 slices of day-old bread, grated
2 1/2 Tbsps. grated Romano cheese
1 tsp. salt
1 tsp. black pepper
1 large clove of garlic, grated
1/2 medium onion, grated
1/2 tsp. oregano
1/4 tsp. parsley
2 Tbsps. bacon drippings
2 Tbsps. finely chopped onion
2 large cans Hunts peeled whole tomatoes
1 12-oz. can Hunts tomato paste
1 tsp. salt
1 tsp. pepper
1 large bay leaf
Mix all ingredients thoroughly with hands. Roll into meatballs the size you want, dipping hands in water occasionally so balls will be easier to roll. Drop into sauce.
Put about 2 Tbsps. of bacon drippings in large pot and add the finely dice onion. Sauté on medium heat. Strain the whole tomatoes, extracting all the juice into a bowl (Set a colander over a bowl. Pour the tomatoes into the colander and cut them open with a knife. Press on the tomatoes with a flat glass and squeeze the juice, then discard the tomatoes). Pour juice into the pot. Add 1 1/2 large tomato cans of water to the sauce. Mix 1 can of tomato paste with 2 same size cans of water in another pan, then pour in with tomato sauce. Add salt and pepper (to taste – approximately 1 teaspoon of each) and the bay leaf. Bring sauce to a boil, then turn the heat down to half of the heat and let it slow boil or bubble for about 3 hours or more according to your taste, stirring sauce about every 15 minutes.
PASTA AND MEAT BALLS..
1 lb ground beef (see below for meatball ingredients)
1 6 oz can of tomato paste (italian flavor if possible)
1 6 oz can of water
2 8 oz cans tomato sauce
1/2 medium onion finely chopped
1 clove garlic minced
2 cups canned tomatoes (italian flavor if possible, or if you would like to make spicy 1 cup canned tomatoes, and 1 cup Rotel tomatoes)
1/4 tsp pepper
2 tsp salt
1 tbsp Worcestershire sauce
1 tbsp chili powder
1 tbsp brown sugar
1 tbsp lemon juice
1 tsp oregano
1 can mushrooms
1 tbsp parmesan cheese
Combine tomato paste, water, tomoato sauce, onion and garlic in large pot. Simmer 5-10 minutes, add remaining ingredients for sauce. Bring to simmering point, cover. Simmer for 30-45 minutes, stirring occasionally .
For meatballs take your ground beef, add 1 egg, 1/4 cup bread crumbs, 2 tbsp worcestershire sauce, 2 tbsp ketchup, 1/2 tsp season salt, 1/4 cup finely chopped onion, 1/4 package lipton onion soup mix. Add all ingredients in large mixing bowl, then form in balls and bake at 350 for 20 minutes. After baked, add to sauce immediately.
Took me many years to recreate this recipe
1 lb ground chuck
¾ lb not to fat ground pork 50/50
1 or more heaping tblspn minced garlic
¼ cup minced onion
¼ cup bell pepper ¼ inch pieces
Tspn Italian Seasoning
2 dashes onion powder or onion salt
2 dashes garlic powder or garlic salt
2 dashes mortons seasoning blend
2 dash franks or texas pete hot sauce
Or sprinkle of red pepper flakes
Or cupla dashes ground red pepper
Add More hot things if you like em hot
You can add hot peppers chopped into ¼ inch
Size pieces if you like – I don’t because I like the
Bell pepper flavor – it is not necessary to cook the onion,
Garlic and peppers before adding – you can if you want
The reason I don’t is I always add my meatballs to a simmering
Pot of spaghetti sauce for 45 min or longer
Eliminate the hot things if you want no heat
To make meatballs plump up and stay juicy
add handful or more already fresh cooked rice
2 eggs partially beaten
Cup progresso Italian bread crumbs
Some people add ½ cup parmesean cheese
But I find it kinda burns when you bake em
Mix all this up and make
Lots little meat balls
Or make big meat balls
Bake at 350 till done
Throw in your spaghetti sauce
Cook a while in sauce
Or eat em as is
If you want to get rid of the Italian flavor
Use plain bread crumbs
And eliminate the Italian seasoning
I hardly ever use black pepper
But when I do
I grind fresh peppercorns
If you lay everything out before you start
And put it away after adding an ingredient
You won’t make any mistakes that way
Shouldn’t take but 20 to 30 minutes from start
To finish and have em inserted in pre heated oven
Another way I have cooked em is
Roll em in flour and brown em up in a little olive oil before
Finishing them off in oven
I have found that if you do not tweak the recipe
Too much they will always be consistent
But most people have their own ideas on what
They want to add or not add – I just like the above recipe
Makes me happy while eating the meatballs with a huge plate of
Spaghetti and my meat sauce
I think you will always get a better flavor when you use mixed meats instead of just ground beef; ground veal, ground pork, or even ground turkey.
Mix with chuck 50/50 with veal or 60-70/40-30 with pork, or 33/33/34 if using three.
ETA- sometimes when I cook all beef meatballs they're fine and sometimes they come out like I got a hamburger in my spagetti sauce.
This is a great recipe that took some time to think!!!
2.5lb Ground Chuck
3lb Ground Veal
2lb Ground Pork
1/4 cup Minced Garlic
1/4 cup Grated Onions
1/4 cup Fresh Basil
1/4 cup Fresh Oregano
1/4 cup Fresh Marjoram
1/4 cup Fresh grated Parmesan Regiano
1/4 cup Fresh grated Pecorino Romano
Salt & Fresh pepper
1/4 cup Bread Crumbs
Saute the meat in olive oil until golden brown then put them into the sauce. I usually eye everything.
Sauce: I usually eye everything with the sauce as well
Fresh grated Parmesan regiano
Fresh grated pecarino romano
Salt & Fresh Pepper
I then simmer all day. Enjoy!!
Last night Good Eats (Alton Brown) re-ran meatball episode. I will deff be looking at foodnetwork website for that recipe.
I watched it also and they did look good. Here is the recipe.
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