How to make your own meatballs???

Question

i want ot make meatballs so bad anyone have a good recipe i'll keep it to myself =]

Answer 1

meatballs are super easy  . take an even  mix of meats , beef , pork and veal , say 1/3 pound each  , puree in a blender  about 1/2 an onion , few cloves of garlic .  and 1/4 cup of chicken stock . after you puree this add it to your meat mixture , add 1/4 cup of parm or romano  your choice . 1 egg and 1/4 cup or so of bread crumbs , 1/4  cup of minced parsley . i add a pinch   of crushed red peppers  for a bit of heat  , mix just enough to blend all ingredients.if the mix is too dry add some chicken stock  .  than  brown in a fry pan on all sides and add to sauce  . good luck

Answer 2

start off by making your meat loaf recipe then forming into meat balls and serving with gravy. then heres another recipe for you to try. I love these!

Sweet & Sour Pineapple Meatballs

David Herzog

1 lb. ground beef

4 oz. breakfast or Italian sausage

¼ c. fresh bread crumbs

2 large eggs

½ c. chicken flavored rice pilaf, cooked

1small can crushed pineapple, undrained

Salt and pepper to taste

Sauce:

1 c.  catsup

½ c. rice vinegar or cider vinegar

½ c. water

1 c. sugar

1 Tbs. corn starch + 2 Tbs. water

Combine and mix together the first 6 ingredients including

salt and pepper, with your hands. Mix well. Form into 2 inch meat

balls and bake in Dutch oven at 375o for 35 to 45 minutes, until

brown.

Combine in a small sauce pan, catsup, vinegar, water, and

sugar. Heat over medium heat and bring to a simmer. Mix corn-

starch and 2 Tbs. water to make a slurry. Stir into sauce to thicken,

remove from heat. Serve over meatballs.

Serves 4 to 6

Answer 3

Well, I'm a part-time chef myself...this is how I do meatballs:

* Ground Beef ( doesn't matter the fat ratio)

* One egg (beaten)

* garlic

* minsed onions ( also, onion powder is fine)

* minsed green peppers

* Salt & coarse ground black pepper

* And if you want to make 'em really tasty...blend up a whole bunch of preferably "fresh" herbs and spices or a mix of the two "fresh or powder" in a blender (you'll see a pasty green mash after you've blended these herbs and spices). These are the herbs and spices I'm talking about: Rosemary, basil, cilantro, Parsley and  oregano.

**************************************...

Make your ground beef balls and basically mix all these ingredients into it however the beaten egg I mentioned have to be mixed in the whole batch first though.  Bake 'em at 375, once they're dark brown and you've seen they sizzled (in other words, you saw most of the fat from the ground beef fallen off) then, they're done.  Hmmmm, TASTY MEATBALLS....Trust me!  Do 'em!!

Answer 4

meatballs are messy and a pain to make u should just buy them  frozen and make the sauce

Answer 5

My family enjoys my recipes I have for meatballs, I use turkey, beef, grounded duck, goose, chicken,  venison. Please choice whatever meat you want to use, and enjoy. Depends on how many meatballs you want to make:

1lb ground beef            1 cup minced onion

1 tsp garlic                  1 tsp season salt

1 egg                          1 tsp liquid smoke

1 tsp Worcestershire sauce

In a large mixing bowl put all ingredient's together and mix well. Then make into your meatballs, in a skillet at 300 degrees or in a frying pan over medium heat with little oil(keep from sticking to the bottom of pan) cook until nice and golden brown and meat is done onside. Please enjoy and happy eats.

Answer 6

Storebought meatballs are made of God-knows-what meat ground into a fine paste. (shudder) Here's my recipe-

I know this sounds like a lot of work but it makes about 16 meatballs and they have this complex, fantastic taste. These freeze and thaw beautifully, although they rarely stay in my freezer more than 2 weeks. If you like, add beef buillion cubes to the milk and skip the liquid beef broth.

½ cup unseasoned bread crumbs

½ cup Romano or Parmesan cheese, finely grated

¼ cup whole milk

¼ cup low-sodium beef broth

¼ cup chopped fresh parsley

2 eggs, beaten

1 teaspoon dried oregano

2 teaspoons garlic, minced

2 teaspoons kosher salt

2 teaspoons ground black pepper

1 teaspoon dried basil

½ teaspoon dried pepper flakes

Pinch nutmeg

1 LB ground turkey or ground meat of your choice

Combine all ingredients and stir thoroughly with a fork - not your hands. You don't want to compress the meat and make it tough.

Bake at 450F for 25 minutes or fry as desired.

Answer 7

I make meatloaf and meat balls out of the same basic recipe.  So here is how I do both:

Here is what I also add to my meat loaf sorry I don't have anything exact cuz I do it to feel. You want to end up with a nice frim feel to the meat loaf. And you want it to hold a shape nicely. I also use the same basic ingrediants to make meat balls but when I do meat balls I chop the veggies up smaller.

Green bell peppers (reds also if I have them)

Onions

Mushrooms

Green Onions

Eggs

Ketchup

Mustard

B-B-Q sauce-sometimes

terriyaki-more for meat balls

worcestershire sauce

Dry ingrediants of some kinds such as oatmeal, dried out bread, slightly crushed Plain cheerios etc..

Answer 8

When I make meatballs, I don't measure so I'll just explain what I do. Everyone loves them who tries them. I don't think they're as tasty as my Italian grandma's meatballs but she died without leaving the exact recipe to anyone

.

I use a pound of organic ground beef. Put it in a large bowl and drop in an egg, some bread crumbs(maybe a half cup), parmesan cheese(maybe a 1/4 cup). Set it aside while you make a slurry in a mini food processor or blender. In my processor bowl, I add washed fresh parsley(probably a 1/2 cup, garlic(to taste), onion, olive oil and warm water(about 2 tbl each) and salt and pepper. Whir it into a slurry. Mix everything into the meat. If it's too moist add more bread crumbs. I then form into meatballs(about 12), fry in an ungreased non stick pan until most of the outsides are browned. Then I finish cooking them in my sauce.

My grandmother always said the slurry is what makes them so tasty. The slurry ingredients are chopped so tiny and they are able to permeate into the meat better.

Answer 9

salsa turkey meatballs

1 pound ground turkey

1/2 cup Progresso® plain bread crumbs

3 tablespoons milk

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

1 small onion, chopped (1/4 cup)

1 egg

1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa

2 medium green onions, thinly sliced

1. Heat oven to 400ºF. Mix all ingredients except salsa and green onions. Shape mixture into twenty 1 1/2-inch meatballs.

2. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.

3. In 2-quart saucepan, place salsa and meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions.

Answer 10

Take a pack of chopmeat, add 1/4 cup of breadcrumbs 1teaspoon of garlic powder, 1 egg  and 1/4th cup of grated romano cheese. mix well . shape into meatballs and bake them in the oven at 350degrees for about 20 minutes put them in your favorite sauce and your good to go.(I don't like to fry them)