What is the recipe for meatball?

Question

I am not making it with pasta, just rice and bean. Can I fry them?

Answer 1

Most meatball recipes call for baking or cooking them in sauce.  If you want to fry them, you may want to flatten them like little hamburger patties so that you can cook them all the way through without overcooking the outside.  Fry them over medium heat and use as little oil as possible since the fat in the meat will render and grease the pan once you start them going.

Answer 2

Rice Mix Meatballs

INGREDIENTS

    * 1 (6.8 ounce) package beef flavored rice mix

    * 1 egg, beaten

    * 1 pound ground beef

    * 2 1/2 cups boiling water

    * 2 tablespoons cornstarch

    * 3 tablespoons cold water

DIRECTIONS

   1. Set contents of rice seasoning packet aside. In a bowl, combine the rice and egg. Add beef and mix well. Shape into 1-in. balls. In a large skillet over medium heat, brown the meatballs on all sides.

   2. Meanwhile, in a small bowl, combine reserved seasoning packet and boiling water. Add to skillet; cover and simmer for 30 minutes or until the rice is tender. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Answer 3

Either fry them or bake them in the oven

Answer 4

These meatballs are delicious simmered in purchased or homemade spaghetti sauce. Double the recipe and freeze some for another day. Serve meatballs with pasta and a tossed salad, and pass the Parmesan cheese.

Ingredients:

1 pound lean or extra-lean ground beef

1/2 pound bulk Italian sausage (or remove from casings)

1/3 cup fine dry bread crumbs

3 medium cloves garlic

1 scant teaspoon salt

1 teaspoon dried leaf basil

1 medium onion, finely chopped

1 large egg

1/3 cup grated Parmesan cheese

2 tablespoons water, or as needed

1/8 teaspoon ground black pepper

Preparation:

Line a large shallow baking pan with foil; oil lightly. Combine all ingredients, using just enough water to moisten. Shape into meatballs, about 1 1/2 to 2 inches in diameter.

Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer.

Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes.

Serves 6 (about 18 to 24 large meatballs).

Answer 5

Ingredients:

    * 1 lb lean ground beef

    * 1/2 cup Italian bread crumbs

    * 1/3 cup water (more or less)

    * 1/4 cup grated Parmesan cheese

    * 1 medium onion

    * garlic

    * salt

    * pepper

Preparation:

Mix all ingredients together. Don't add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart.

Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.  

Answer 6

My all time favorite recipe is from a famous Italian chef mother:

double ingredients for every pound ground round

1 stalk of fresh parsley leafs only (dice)

1/2 cup Parmesan cheese  

4-6 eggs depending on size (4 medium eggs are best)

season with salt and pepper

I like sweet basil add (1/2 the amount of parsley) but this is not part of the original recipe

(Best way is to mix with your hand) put all the ingredient in a bowl and mix until the eggs are completely absorbed. I usually let the mixture seat in the fridge for about 30 minutes (1 because the meat is cold and it hurt my hand 2 it allows the meat to solidify and easier to make meat ball).

Bake in a 350 degree over unit balls are golden on the outside, baking allows the meat to cook evenly. Do not over cook and add your meat balls to your sauce and let them cook over a low heat for a couple of hours. This way the meatballs don't get rubbery and the juice from the meatballs will marinade into your sauce.

If you can make these meatballs ahead of time by a day or two and let them sit in your fridge the flavors intensify.

You can fry them but it is a lot of work and you get hot.

Those few ingredient are for meatballs, if you want meatloaf add your bready ingredients.

  

Answer 7

cRANBERRY COCKTAIL MEATBALL

A flavorful appetizer meatballs, baked then kept warm in the slow cooker. If you need something quicker, combine your own favorite frozen meatballs with the sauce ingredients, then cook on HIGH in the slow cooker for about 2 hours.

INGREDIENTS:

    * 2 pounds ground beef

    * 1 cup corn flake crumbs

    * 2 eggs

    * 1/4 cup chopped, fresh parsley

    * 1/3 cup ketchup

    * 1/4 cup minced onions

    * 2 tablespoons soy sauce

    * 1/4 teaspoon garlic powder

    * 1/4 teaspoon pepper

    * 1 can (16 ounces) cranberry sauce, jellied or

    * whole cranberry sauce

    * 12 ounces chili sauce

    * 1 tablespoon brown sugar, firmly packed

    * 2 teaspoons lemon juice

PREPARATION:

In a large bowl, combine ground beef, corn flake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Blend ingredients well and form into small balls, about 3/4-inch in diameter. Place in a casserole or baking pan. Heat oven to 300°.

While meatballs are cooking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan. Cook, stirring, over medium heat until mixture is blended. Pour hot sauce over meatballs in casserole. Bake for about 45 minutes, depending on the size of the meatballs. Transfer to crockpot and keep on LOW for serving.

Makes 4 to 5 dozen meatballs, depending on size.

Answer 8

SWEET AND SOUR MEATBALLS

Batter Mixture:

2 eggs

3 tablespoons flour

salt and pepper

Meatballs and Sauce:

1 1/2 pounds ground beef

3/4 cup oil (for frying)

1 cup chicken bouillon

3 large green peppers, diced

1/2 large can pineapple chunks

1/2 cup Triple Sec or Cointreau

2 tablespoons cornstarch

2 tablespoons soy sauce

1 teaspoon Monosodium Glutamate

1/2 cup vinegar

1/2 cup pineapple juice

1/3 cup sugar

1/2 teaspoon salt

freshly ground black pepper

Shape ground beef into about 60 small meatballs.

Mix eggs, flour, salt and pepper together. Roll meatballs in batter mixture and fry in hot oil until nicely browned. Remove meatballs from skillet and set aside. Discard all but 1 1/2 Tbsp. of oil from skillet. Add bouillon, diced green pepper and pineapple chunks.

Cover skillet and cook at medium heat setting for 10 minutes. Combine remaining ingredients and add to skillet, stirring constantly until mixture comes to a boil and thickens.

Add meatballs and simmer for 15 minutes.

Season to taste and serve.

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SWEDISH MEATBALLS

Meatballs:

2 lbs ground chuck

1 1/2 teaspoon garlic powder

1 teaspoon seasoning salt

1/2 teaspoon pepper

1/4 cup plain bread crumbs

Sauce:

1 bottle chili sauce

1 jar grape jelly

Preheat oven to 350°F. Combine garlic powder, seasoning salt, pepper and bread crumbs with ground chuck. Mix well and make into meatballs. Cook in preheated oven 30-35 mins or until done.

While meatballs are baking, combine 1 bottle of chili sauce and grape jelly in a saucepan and heat until jelly has melted.

When meatballs are done, remove from oven. Drain and transfer meatballs to saucepan and coat well with sauce before serving.

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ZESTY COCKTAIL MEATBALLS

1 beaten egg

1 10 1/2 ounce can condensed French onion soup

2 cups herb-seasoned stuffing mix

2 pounds ground beef

1 15 ounce can tomato sauce

1/3 cup brown sugar, packed

2 tablespoons Worcestershire sauce

2 tablespoons vinegar

In a large bowl combine egg, condensed soup, and stuffing mix. Add ground beef; mix well. Shape into fifty 1 to 1 1/4 inch meatballs. Place meatballs in a 15x10x1 inch baking pan.

Bake in a 350°F oven for 15-18 minutes or until no longer pink.

Drain fat off meatballs and transfer meatballs to a slow cooker.

In a bowl, combine the remaining ingredients. Pour over meatballs; stir gently to coat.

Cover; cook on high heat setting for 2 hours.

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HOT TAMALE MEATBALLS

3/4 cup cornmeal

4 cups tomato juice, divided

2 tbs ground cumin, divided

3/4 tsp salt divided

2 - 3 cloves garlic, minced

1/4 - 1/2 tsp cayenne pepper

2 tbs chili powder

1/2 lb pork sausage

1/2 lb ground beef

In large bowl, combine 1/3 cup tomato juice, cornmeal, 1 Tbs cumin, 1 Tbs chili powder, 1/4 tsp salt, garlic and cayenne pepper. Add the beef and sausage; mix well. Let set 1/2 hour before shaping into meatballs to let flavors combine. Shape into 1 1/4 inch meatballs. In Dutch oven combine remaining tomato juice, cumin, chili powder, and salt. Bring to boil, add meatballs; cover and simmer for 45 minutes or until meat is no longer pink. Put in Crock-pot to keep warm. Tastes like the real thing.

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