Meatball recipes? Need one tonight!

[Rounder Wannabe]

So i forgot that i had ground beef defrosting all day... so i thought i'd make some meatballs with the little spaghetti sauce i have...

anyone have a recipe handy i could try?

[T]

google the recipe for Mamma's Meatballs. Mamma is the mother of that guy Rocco DiSpirito that had a reality show on tv and subsequent dancing with the stars appearance.

Lights Out good!!! Basically, its 1/2 pork, 1/2 beef. Throw in some egg, onion, bread crumbs and some red pepper flakes. I don't have the recipe on hand, but a google search should do you good.

T

[Rounder Wannabe]

thats the thing.. i've been looking at meatball recipes since i posted and all of them call for an egg - which i dont have. this is the only one that says it doesn't need an egg lol http://southernfood.about.com/od/meatballs/r/blbb628.htm

how vital is the egg in making a meatball?

[T]

this took all of about 20 seconds to find.

I just do 1/2 ground pork and 1/2 ground beef as opposed to adding the veal.

i also just add the Kraft parmesan cheese as opposed to the fancy ass stuff they want.

shit forgot the link:
http://www.recipezaar.com/Chef-Rocco-Dispiritos-Mamas-Meatballs-102764


T

[T]

thats the thing.. i've been looking at meatball recipes since i posted and all of them call for an egg - which i dont have. this is the only one that says it doesn't need an egg lol http://southernfood.about.com/od/meatballs/r/blbb628.htm

how vital is the egg in making a meatball?


No clue as to the vitality of the egg. Do you put egg in a meatloaf?? Meatballs are pretty much a smaller version of a meatloaf that is fried in some evoo.

T

[Rounder Wannabe]

egg in a meatloaf? hell if i know LOL. maybe i'll experiment with some of the ground beef lol

[T]

link added to the 2nd reply

T

[mackel46]

egg helps bind the meatballs if not they will fall apart.

my meatball recipe is the following

1 lb ground beef
1 small onion chopped
1 clove of garlic minced
1 cup bread crumbs
1 egg
1/2 cup grated parmasean cheese.
al ittle water to moisten.

mix all together form balls drop into sauce and cook for a few hours.

[PapaBear]

You really should have the egg. As Mackel said, it helps the meat bind.

Last time I made them I tried something a bit different. Instead of browning in a saute pan and dropping in the sauce, I tried baking them. They cam out awesome, and easier to do with a large batch. Basically, put down a large pan or cookie sheet with edges and on top of it lay a cooling rack. Put the meatballs on the rack and toss the whole thing in the oven. Cook at 350 ish for around 20 min. Then toss them in the sauce.

Mackel's recipe looks pretty much like what I do for the mixture itself. Maybe toss in a bit of oregano for extra flavor. Also, I like to drain the chopped onion before I add it to the meat (put it in a cheese cloth and wring out the extra moisture). Not too necessary if you cut the onion by hand, but if you do with a food processor, I think it helps.

[T]

I like the idea of baking them. The recipe for mama's meatballs said she always cooks them in hot olive oil, which is a total pain in the ass, stinks and pretty messy as a whole.

Looks like I'm going to bake the next batch.

I always make a huge batch, then I seperate it into serving sizes into small ziplocks. I think that works pretty well.


T

[RyGuy]

If you ever get a chance, try the meatball recipe used at Rao's Restaurant in NYC. Don't know if it's on the net or not, but it's worth finding.

[Irish]

Basically, put down a large pan or cookie sheet with edges and on top of it lay a cooling rack.

That's a great idea about the cooling rack, I'll have to try that. Eliminates some more of the grease and you don't get that flat little extra crispy spot on the meatball. Thanks +REP

[Rounder Wannabe]

thanks for the recipies... i tried it without the egg last night and while none of them broke, i can see why you need the egg... me and the gf are going to try out one of your recipes this weekend.

[mackel46]

while alot of people bake the meatballs first. I always just cook them in the sauce just drop them in raw. The meatballs help flavor the sauce while the sauce cooks.

[Zemo]

google the recipe for Mamma's Meatballs. Mamma is the mother of that guy Rocco DiSpirito that had a reality show on tv and subsequent dancing with the stars appearance.

Lights Out good!!! Basically, its 1/2 pork, 1/2 beef. Throw in some egg, onion, bread crumbs and some red pepper flakes. I don't have the recipe on hand, but a google search should do you good.

T

X2, Wifey made these after finding the recipe and they are effing awsome.

[PapaBear]

while alot of people bake the meatballs first. I always just cook them in the sauce just drop them in raw. The meatballs help flavor the sauce while the sauce cooks.

Thats a good point Mackel. One of the other tricks I like to do to flavor the sauce is I get some boneless country ribs. Cut them into small chunks, brown them and toss 'em in the sauce. Let it cook forever. The meat will pretty much just go to shreds. Adds some great flavor and cool consistency.

[Rounder Wannabe]

while alot of people bake the meatballs first. I always just cook them in the sauce just drop them in raw. The meatballs help flavor the sauce while the sauce cooks.

if you drop it in raw how long and at what heat setting would it take to cook them in the sauce?

[mackel46]

as long as the sauce is at a simmer you are looking at a couple of hours. only put the lid on the pot half way.

[BadAxe]

To me, these are the best meatballs in the WORLD.

I use the ground meat that contains veal,pork, and beef. For every pound of meat, add the following ingredieints.

1 lbs meat
1 cup Italian style bread crumbs
1/2 - 3/4 cup grated parmesian cheese (how much is up to you)
I then sprinkle with the following spices
Sea Salt
Fresh black pepper
Garlic powder
Onion salt
Hot red pepper flakes
and I add about 1 1/2 tblspns parsley flakes.
1 egg
add about 2 - 3 tblspns cold water.

Mix well. Roll into meat balls.

Prepare a pan with Olive oil. Heat under medium heat. Roll meatballs in the heated oil until lightly browned on the outside.

When lightly browned, add them to your sauce which should be simmering. Cook for at least one hour in the sauce.


Best meatballs EVER. I almost hate making them, because everytime I do, people want me to make them for everyone. lol.

Give it a try, they are fantastic.

[T]

^^^^^

Looks very similar to Mama's meatballs. Lights out good.

One of our former AD's is 100% Italian. I gave him a bunch of meatballs after I made a batch. He asked me a day later when the next time I was making meatballs. Best meatballs he had ever eaten.

T

[syklopz]

Taylor St./Barese Meatballs:
2 lbs ground beef
1 cup grated Romano Cheese
2 Tablespoons dried parsley
1/2 cup Italian Bread crumbs
1 teaspoon crushed reb pepper flakes (optional)
S/P to taste

mix by hand in a large mixing bowl until all ingredients are evenly distributed. Let rest for +/-15 minutes in the fridge. Roll into golf ball sized or smaller balls.

When making all day gravy, fry these first in olive oil in the bottom of the pot you are making gravy in (see my earlier posted recipe) then set aside, fry sausage/pork neck bones/bracciole in the same pot. Then start building your gravy. after the gravey is built, return all meat products and simmer for 3-5 hours.

Thank me later boys...

[j p frog]

^^^^^

Looks very similar to Mama's meatballs. Lights out good.

One of our former AD's is 100% Italian. I gave him a bunch of meatballs after I made a batch. He asked me a day later when the next time I was making meatballs. Best MANballs he had ever eaten.

T

:/fyp

[T]

I made up a batch of meatballs again today.

This is what I did:

1lb of ground beef
1lb of ground pork
1/4 cup parsley flakes
about 1/4 of a big ass sweet onion.
1/2 tsp of some garlic shit the wife has in the fridge. = 1 clove of garlic
1 tsp- red pepper flakes
1 tsp- salt
2 eggs
1/3 cup italian bread crumbs
1/3 cup chicken broth/stock

I didn't cook them in hot evoo this afternoon. I just threw them in a frying pan and kept turning them as they browned. The first ones I made were just too damn big. They didn't cook all the way through, so I ended up cutting the majority of them in 1/2 to get them cooked all the way through.

I think the perfect size for this method is about the size of a ping pong ball, possibly larger. I ended up making smaller meat balls out of the larger ones I had already made.

I had mentioned to the wife about the whole...use the cookie drying rack to cook the meatballs on, but she said I better not do it as she didn't know if the ones she has are oven safe. Anyone got a clue about that. They are made of metal, but they are coated with a black plastic/teflonish type coating. That oven safe or not??

T

[JCinPA]

Funny this got resurrected, just did some yesterday, as a matter of fact. Maybe not Mamma's but there are threads running through all of these that are similar.

Yes, it's a lot, but son was home from his military academy and daughter was home and we sent her back with some leftovers.

2# Ground Beef
1# Ground veal
1# Ground pork
1/2 large yellow onion, finely minced
1 cup fresh bread crumbs (I made some in the blender out of 2-day-old baguette)
2/3 cup milk
2 eggs
1 1/2 teaspoons italian seasoning
1 teaspoon dried parsley
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon red pepper flakes
1/2 cup parmesan cheese

Scramble the egg with a fork. Dump the milk on the fresh bread crumbs. Dump eggs and other stuff on meat in big steel bowl and just mash around with your hands until thoroughly mixed.

I made them into large meatballs (about 2 inches in diameter). Preheated oven to 400 while mixing and forming meatballs. Greased a sheet pan with some olive oil then baked them 20 mins, turned them, baked another 20 mins, then drained well on paper towels over newspaper on the counter.

Then into the sauce to simmer for an hour. Yum!