Does anyone know the recipe for Gordon Ramsey's New Jersey's best meatball recipe?????

This appeared on last nights Kitchen Nightmares episode.Does anyone know the recipe for Gordon Ramsey's New Jersey's best meatball recipe?????
In one of his books he has this as a Meatball Best recipe.





*minced pork


*minced beef


*2 egg


*2 tbspns parmesan cheese


* 1 garlic cloveminced


* 1 tsp dried oregano or tyme


* 3 tbspns breadcrumbs


* black pepper


* 1 tspn salt


*pinch of sugar





NOTE: For Greek flavour use Orange zestDoes anyone know the recipe for Gordon Ramsey's New Jersey's best meatball recipe?????
I love that show. I will be checking back to see what you find out!
It wouldn't be in any of his cookbooks, seeing as it's actually the restaurant owner's recipe and, sadly, i don't think he's going to be telling any of us how to make them.





http://njmg.typepad.com/foodblog/2007/11/live-from-cam-8.html
heres a link http://www.channel4.com/food/recipes/che鈥?/a>
No.
I would like this recipe too!
I saw that episode too. lol i wanted to find out also. they looked good. he has cookbooks so they might be in there but im not sure you could look into that
know but let me know when you find out

tvs

Meatball recipe for a busy single parent?

Fast and simple please...it's game night!Meatball recipe for a busy single parent?
add three tablespoons of water to one pound of 80% lean chuck, roll into balls one inch or so, bake at 350 degrees for fifteen minutes.





The water keeps the meat tender and bakes off. No need for spices if you put them in sauce. If using them as snacks, have a dip handy or just Worcesterchire Sauce and ketchup.Meatball recipe for a busy single parent?
If you like, add beef bullion cubes to the milk and skip the liquid beef broth.





Delicious with cooked pasta or as a meatball sandwich.








1 LB ground beef or ground meat of your choice


陆 cup unseasoned dry bread crumbs


陆 cup Romano or Parmesan cheese, finely grated


录 cup whole milk


录 cup low-sodium beef broth


录 cup chopped fresh parsley


1 egg, beaten


1 teaspoon dried oregano


2 teaspoons garlic, minced


2 teaspoons kosher salt


2 teaspoons ground black pepper


1 teaspoon dried basil


陆 teaspoon dried pepper flakes


Pinch nutmeg





Yield: about 16 golf-ball sized meatballs





Combine all ingredients and stir thoroughly with a fork.


Bake at 425F for 25 minutes or fry as desired.





To freeze: place raw meatballs on cookie sheet, 1 inch apart and freeze one hour. Pop the frozen meatballs off the tray and place in a zipper-type baggie. Roll up and return to freezer. To use, bake from frozen at 425F for 30 minutes.
1 pound ground beef


1/3 cup fine dry bread crumbs


3 medium cloves garlic


1 teaspoon salt


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).
Doesn't get much easier than these, and the kids love 'em....





****Zesty Porcupine Meatballs****





1 egg


2 (10.75 ounce) cans condensed tomato soup


1/4 cup instant rice


1/4 cup chopped onion


1 tablespoon chopped fresh parsley


1 teaspoon onion salt


1/4 teaspoon ground black pepper


1 pound lean ground beef


1/4 cup Worcestershire sauce





DIRECTIONS


Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs.


Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides.


Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.
Make-Ahead Meatballs





Meatballs:


4 eggs


2 cups dry bread crumbs


1/2 cup finely chopped onions


1 tablespoon salt


2 teaspoons Worcestershire sauce


1/2 teaspoon white pepper


4 pounds lean ground beef





In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen.





Place in single layers in ungreased 15-in X 10-in X 1-in baking pans.





Bake at 400潞F for 10-15 mins or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.





Yield: 5 batches (about 30 meatballs per batch).
Easy Square Meatballs


http://www.recipelink.com/msgid/3148385





Three Easy Meatball Meals


http://www.recipelink.com/msgid/3147408





Easy Oven Meatballs or Spanish Meatballs


(using Manwich Sauce)


http://www.recipelink.com/msgid/3137257





Microwave Meatballs


http://www.recipelink.com/msgid/132021
Freezer meatballs taste horrible. Can you find time to buy 2 lb. gr. beef and a ';Meat Loaf'; seasoning packet (in the spices aisle). Follw the directions but instead of meat loaf, make meat balls. saves time in doing a meatball recipe. Have fun!
it's called.....in the freezer section at the store.





I like to put those mini hot dogs and meatballs in the crock pot with some Montgomery Inn bbq sauce. yum

Can someone tell me what the secret is to their own perfect meatball recipe?

Mine is using three kinds of meat..I never have left overs and even people who don't usually like meatballs love mine.


INGREDIENTS


1 pound ground beef


1/2 pound ground sausage(we use Owens or Jimmy Deans)


1/2 pound ground pork


2 cloves garlic, minced


2 eggs


1 cup freshly grated Romano cheese


1 1/2 tablespoons chopped Italian flat leaf parsley


salt and ground black pepper to taste


2 cups stale Italian bread, crumbled or boxed kind


1 1/2 cups lukewarm water


1 cup olive oil








DIRECTIONS


Combine beef, sausage, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.


Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it's shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.


Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)


Place cooked meatballs into Marinara Sauce and cook for 15 more minutes.


Can someone tell me what the secret is to their own perfect meatball recipe?
yes, i can, add lots of italian cheese, not Parmesan, but romano. here is my recipe:


Simply mix together 2lbs ground meat [minced]


2 eggs


1/2 cup bread crumbs


2 large cloves of garlic, chopped finely


1/3 cup of grated italian cheese like romano [add more to make them fantastic]


1/4 cup of water


tsp each salt, pepper and dried parsley


mix together well with hands. i fry the meat balls slowly in olive oil in a heavy skillet, or, add to tomato sauce and let them cook slowly. don't stir the sauce until the meatballs float or they will break apart.Can someone tell me what the secret is to their own perfect meatball recipe?
Adding onion powder is the first step. Second is adding a tiny bits of diced sweet red pepper. that gives it a little kick. And the most important thing is to make them very small. A bit larger than a quarter. This gives them a nicer flavor and keeps the meat moist not bulky.





Yum!
In my humble opinion, the secret to great meatballs is to bake them.





My own recipe:





http://240brick.blogspot.com/2006/08/bak鈥?/a>
The meat mixture is the main ingredient , I use veal , pork, beef mixture , the rest is my secret.
I crush some fennel seed and add to the mixture, and I wet the breadcrumbs with milk before mixing.
the ones i make r very good.


u cover them in applesauce and cook them in a crockpot for about 3-4 hours

Meatball recipe?

I am making spaghetti and meatballs tonight. Does anyone have a really good meatball recipe or know what I shoulld add to make them really good?? Thanks a lotMeatball recipe?
i use garlic peper seasoning,onion powder,salt, crackers crushed fine and egg.


just season until it smells right, mix it all in a bowl, roll the meatballs put them on 350 in a baking pan and bake them till they are done!i also add a little sugar or grape jelly in my sauce. put the meatballs in and simmer the sauce for a few hours! i sometimes make the sauce in the crock pot and cook it on low all day! i have to make tons of meatballs when i cook it because i have friends and relatives that come for leftovers!Meatball recipe?
EASY MOIST MEATBALLS





1 lb. ground beef


5 slices white bread


Garlic salt


Onion salt





Place beef in bowl. Saturate each slice of bread. Squeeze slightly and drop in bowl. Add garlic and onion salt. Amount personal preference. (I use approximately 1/4 teaspoon of each.) Mix thoroughly, roll into balls and simmer for approximately 30 minutes in spaghetti sauce or gravy.
Meatballs with sauerkraut


1 lb. ground beef


1 egg


1/4 cup coarse bread crumbs


1/2 t. salt


1/4 t. pepper


1 cup catsup


1 cup water


1/2 cup gingersnap crumbs


1/4 cup brown sugar. firmly packed


1/2 t. salt


1 8-oz can sauerkraut





Mix together meat, egg, bread crumbs, salt and pepper. Shape into 1 inch balls. Simmer catsup, water, and cookie crumbs for 5 minutes. Add brown sugar, salt and sauerkraut. Heat to boiling; add meatballs. Lower heat and simmer for 45 minutes. Serve 4 to 6.
The Best Meatball Recipe





Can be prepared in 45 minutes or less.





Ingredients





1 pound combined beef, veal, pork (must be fresh)


3 large eggs


1 cup grated Romano Locatelli Cheese


1 cup bread crumb


1 clove garlic - minced


1 tablespoon salt





Preparation





(All mixing is done be hand)


In a large bowl mix beef/veal/pork with eggs. Then add bread crumb, cheese, and salt. Finally add minced garlic in stages. Add a little then mix. Add some more, then mix. This way all the garlic does not end up in one meatball. Now, it's time to roll up the balls. Average size is roughly 2 inches in diameter. I usually get around 18 to 20 meatballs per pound.





IMPORTANT! Do not cook meatballs in your pasta sauce! Meatballs cooked in sauce loose their flavor. The real key to a tasty meatball is cooking the them in an oven. So, heat oven to 375. Place meatballs on a rack - then on a cookie tray.





Bake for 12 minutes on one side then 10 minutes for the other.
I am at this moment eating them. Turkey mince or ground Turkey, a stock cube, onion and basil or your favourite herb.


I have had mine with a tomatoey paprika sauce.
Use 2 parts ground beef and 1 part ground pork and add one egg, salt %26amp; pepper and bread crumbs. Form into balls and fry them up to brown them then bake them until cooked.
I love this recipe!





2 lbs lean ground beef


1/2 yellow onion, chopped fine


1 clove garlic, minced


2 eggs


1 cup Italian bread crumbs


3/4 cup milk


2 T Worcestershire Sauce


2 tsp kosher salt


1 tsp fresh ground pepper


1/2 cup grated Parmesan Cheese


1/2 cup chopped fresh Basil


2 T dried Italian Herbs





Soak the bread crumbs in the milk before adding to the rest of the mixture. Blend well and form into 1 1/2 inch balls. Heat olive oil in large skillet and brown the meatballs on all sides. Add to your sauce to finish cooking.
Chipotle chiles are jalape帽o peppers that have been smoked and dried. They are often served in an adobo sauce made with chiles, garlic, vinegar, onions and tomatoes. We came across this recipe for Chipotle Meatballs recently in the New York Times (a corrected version of the recipe) and it sounded so good we gave it a whirl. The verdict? Excellent! Particularly good served with plain rice or tortillas. Quite spicy, best accompanied by something cool - sour cream, salad. It has been added to our list of new favorites.





3 slices bacon in 1-inch pieces


3 garlic cloves, peeled


2 large eggs


1/2 cup bread crumbs


Salt


1 录 pounds ground pork


1/2 cup (loosely packed) coarsely chopped mint leaves, more for garnish


1 28-ounce can diced tomatoes (preferably fire-roasted), drained of all but 录 cup juice


1 or 2 canned chipotle chilies in adobo, stemmed, seeded and sauce reserved


1 teaspoon dried oregano


About 1陆 cups beef or chicken broth.


1 Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork and mint. Pulse a few more times until well combined but not a paste. Remove meat from processor.





2 With wet hands, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish. Bake until lightly browned, about 15 minutes.





3 While meatballs bake, combine tomatoes, 录 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 陆 teaspoon salt in a blender or food processor. Process to a smooth pur茅e.





4 When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes.





5 Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.





Serves four.
GREEK MEAT BALLS





1 1/2 lbs. ground beef


1/3 cup uncooked rice


1/2 cup canned tomatoes


1 large onion, finely chopped


3 tablespoons fresh parsley, minced


salt and pepper


2 eggs, beaten


6 cups bouillon





Combine all ingredients except bouillon, kneading after eggs are added. Roll lightly into 1 to 1 1/2 inch balls. Bring bouillon to a boil and drop in meatballs. Reduce heat to a simmer, then cover and cook for 20-30 minutes. Meatballs are cooked when they rise to the surface.





Sauce:





2 eggs, beaten


juice of one lemon





To make egg and lemon sauce, beat eggs well, stir in lemon juice and 1 tablespoon of broth (in which the meatballs were cooked).





Makes an unusual hors d'oeuvre.





Variation: Supply toothpicks and serve without the sauce.
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





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.


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.

Make your own SUBWAY Meatball Marinara Recipe?

anybody have a recipe to make your own meatball marinara just like subway?


any suggestions welcome


thanks


xxx





10 points best answer :)Make your own SUBWAY Meatball Marinara Recipe?
Meatball Hero Sandwiches





Ingredients





Nonstick vegetable oil spray


1 1/2 pounds lean ground beef


1/2 cup grated Parmesan cheese


2 large eggs


1/4 cup chopped fresh parsley (preferably Italian)


1/4 cup crushed cornflakes


3 large garlic cloves, minced


2 1/2 teaspoons dried oregano


1/2 teaspoons ground white pepper


1/2 teaspoon salt


3 cups purchased marinara sauce





6 long Italian or French rolls, split lengthwise, toasted








Preparation





Preheat oven to 350掳F. Spray heavy large baking sheet with nonstick vegetable oil spray. Combine ground beef, grated Parmesan cheese, eggs, chopped fresh parsley, crushed cornflakes, minced garlic, dried oregano, ground white pepper and salt in large bowl and blend thoroughly. Using moistened hands, shape meat mixture into 1 1/2-inch rounds and place on prepared sheet, spacing evenly. Bake meatballs until just firm to touch and cooked through, about 20 minutes


Bring marinara sauce to simmer in heavy large saucepan.





Add meatballs to sauce and simmer until sauce thickens slightly, about 15 minutes.Make your own SUBWAY Meatball Marinara Recipe?
Silly Americans. Marinara sauce is a SEAFOOD sauce.


And if you don't believe me, ask an Italian. No, not one of those people in NYC of 'Italian descent', I mean a real ITALIAN!





Anyway, Subway is JUNK FOOD disguised as 'fresh, healthy food'. You might as well eat at Burger King. Fools. Report Abuse

And SEAFOOD sauce doesn't go with MEATBALLS. ;-) Report Abuse

Ingredients


2 slices sourdough bread or white bread


1/2 tablespoon butter , softened


1-2 meatball , cooked (I recommend Meatballs Italiano)


2 ounces mozzarella cheese


2-3 tablespoons marinara sauce


Directions


1Pre-heat panini grill to medium-high.


2Slice meatballs into 1/4'; rounds. Warm meatballs and marinara sauce in the microwave.


3Butter 1 side of each slice of bread, lay butter-side down on your work surface.


4On one slice of bread, layer ingredients in the following order: 1oz cheese, marinara sauce, meatball slices, more marinara sauce, remaining cheese, top piece of bread, with buttered sides facing out.


5Place assembled sandwich on the hot grill, and close, pressing down for about a minute. Continue cooking for a few minutes, until golden brown.
subway marinara





Ingredients





olive oil spray





1 tablespoon dry bread crumbs





1 tablespoon fat-free milk





2陆 ounces 96 percent lean ground beef





1 tablespoon egg substitute





陆 teaspoon dried parsley leaves





录 teaspoon garlic powder





录 teaspoon onion powder





录 teaspoon salt





陆 cup Subway Marinara Sauce (see below)





1 submarine sandwich roll (about 6'; long)





1 slice (陆-ounce) 2 percent milk white American cheese, halved diagonally





Subway Marinara Sauce





olive oil spray





录 cup plus 2 tablespoons finely chopped onion





2 teaspoons minced garlic





1 1/3 cups canned crushed tomatoes





录 cup water





2 teaspoons sugar





2 teaspoons dried oregano





1 teaspoon extra virgin olive oil





Lightly mist a large nonstick skillet with oil spray. Set over medium heat. In the skillet, combine the onion and garlic. Cook, stirring occasionally with a wooden spoon, for 3 to 5 minutes, or until the onion starts to soften but not brown. Reduce the heat to low. Add the tomatoes, water, sugar, oregano and oil. Stir to blend well. Refrigerate up to 1 week until ready to use.





Makes 2 cups, enough for 4 sandwiches





If you're a true meatball lover, the key thing Subway's sandwich does is make you crave more of their yummy, yummy meatballs. Each 6-inch sandwich contains only 4 tiny (1录-inch, 3/4-ounce) meatballs. Being an East Coaster -- raised Italian, I take issue with that. We like meat. In fact, we expect meat. So I made my meatballs a bit bigger, while reducing the fat by more than 50 percent.





Another objection I have is that Subway puts American cheese on a Meatball Marinara sandwich. Do they even know what American cheese is in Italy? Though I've kept the recipe true to Subway, I always add mozzarella to mine, and I invite you to do the same. Plus, I've found some amazingly tasty low-fat mozzarella cheeses. If you disagree with me (I'm sure many of you will), feel free to stick with American. I promise not to take it personally.





* Subway said customers could choose from Swiss, cheddar, provolone, Pepper Jack or mozzarella for their meatball sub.
Just get any tomato and garlic sauce from a supermarket. Its almost identical, and then just put the meatballs in. Buy some bread and hey presto.
*********MEATBALL SANDWICHES


SAUCE:


1/4 c. onions, chopped, or to taste


1 tsp. crushed, bottled garlic OR 2 cloves garlic, minced


1 tbsp. olive oil


1 lb. canned tomatoes, broken up


1 lb. tomato sauce


2 tsp. parsley


2-2 1/2 tsp. salt, or to taste


1 1/2 tsp. oregano


1 tsp. basil


1 lb. ground beef


MEATBALLS:





Or preferred frozen meat balls





4 slices bread, whole wheat OR white


1 lb. ground beef


2 eggs


1/2 c. Romano cheese, grated


1 tsp. salt


2 tbsp. parsley, chopped


1/2 tsp. crushed, bottled garlic OR 1 minced clove garlic


1 tsp. oregano, crushed


Dash of pepper





4 submarine sandwich buns OR sm. loaves French or Italian bread


2 pkg. (4 oz. ea.) Mozzarella cheese


To make sauce, cook and stir onion and garlic in olive oil until tender. Stir in tomatoes, tomato sauce, parsley, salt, oregano and basil. Heat to boiling, stirring occasionally, reduce heat and simmer, uncovered 1-1 1/2 hours. when sauce is almost finished simmering, brown ground beef in separate skillet, drain off fat, and stir into sauce. Simmer another 20 minutes.


For meatballs, soak bread in water 3 minutes, then squeeze dry and add the ground beef, eggs, Romano cheese, salt, parsley, garlic, oregano and pepper. Form into 16 meatballs. Bake at 350 degrees for 30 minutes, or until done.


To assemble sandwiches, put 4 meatballs in each of the buns or loaves, add sauce, then cheese on top, dividing ingredients evenly. (Don't use too much sauce or sandwiches will be soggy.) Wrap each sandwich in foil and bake at 350 degrees until cheese melts.
Why would I want my homemade meatball sub to taste like it is from Subway?
unfortunately not. but pay 拢10000 and buy the franchise and they teach you how to make all the sandwiches on the menu.

Does anyone have a good, quick, Italian Meatball recipe?Thanks in Advance.?

take a half pound of italian sausage, a half pound ground round (or whatever you prefer) mix it with an egg some itialian seasoning(basil, oregano and little parsley) add some pepper and garlic and a half cup of bread crumbs(I usually use the itialian flavored ones) and shape them into balls preheat your oven for 350 and cook for a half hour if your not sure if theyre done cut them in half


the easy thing about this recipe is that you can quickly make your sauce while the meatballs are in the oven


good luck!Does anyone have a good, quick, Italian Meatball recipe?Thanks in Advance.?
Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.


INGREDIENTS:


2 1/4 pounds (1 k) boned veal or pork, ground.


5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra


1 cup bread crumbs, moistened in milk and then squeezed dry


3 eggs


2 tablespoons minced parsley


1 clove garlic, minced


Salt %26amp; pepper


Organically grown lemon or orange leaves, lightly oiled


Wooden toothpicks


PREPARATION:


Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick.





When you have finished making your meatballs, grill them to taste.





Some people also include grated lemon or orange zest or juice (or both) in the filling.Does anyone have a good, quick, Italian Meatball recipe?Thanks in Advance.?
allrecipes.com
ground beef or turkey mix in bread crumbs and seasonings like garlic parmesan parsley pepper etc. and mix with hands roll into little balls pan fry them and ur good let sit on paper towel to drain oil
Spaghetti Sauce and Meatballs





Serves 8





3 (23-ounce) cans good-quality tomato sauce


1 (5.5-ounce) cans tomato paste


1 onion, finely chopped


1 green pepper, finely chopped


1 clove garlic, minced


2 tablespoons Italian seasoning


1/2 teaspoon pepper


1/2 teaspoon salt


1/3 pound ground beef


1/3 pound ground veal


1/3 pound ground pork


1 egg


1/4 cup Italian-style bread crumbs


1/4 cup fresh-grated Parmesan cheese





Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker.





In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls.





Transfer the meatballs to the slow cooker.





Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Poll.....what is a good meatball recipe?

My personal meatball and sauce recipe... These stay moist and freeze well. My favorite use for these is meatball subs, but they work well for any recipe requiring meatballs or with spaghetti! I add extra flavor to premade sauce in this recipe, but when I have the time I like to make my own sauce. I also prefer making my own bread crumbs for the meatballs as opposed to using store bought bread crumbs. Moistening the bread crumbs with the water prior to mixing with the rest of the meat mixture and using freshly grated onion are both good tips to really moist, flavorful meatballs.





2 slices whole wheat bread, coarsely grated


2 tablespoons water


1 lb lean ground beef


1/4 cup parmesan cheese


1 egg white


1/2 teaspoon dried oregano


1-2 tablespoon fresh onions, grated


1/2 teaspoon garlic powder


1/2 teaspoon black pepper





Sauce:


13 ounces italian pasta sauce (1/2 of a large can)


1 teaspoon black pepper


1 pinch cayenne pepper


1/4 teaspoon salt


1/4 teaspoon thyme


Meatballs: Combine bread crumbs and water to moisten. Add beef, cheese, egg white, oregano, onion, garlic powder, and pepper. Mix by hand until just completely combined, but do not overmix. Shape into 26 meatballs and place in foil lined, greased baking dish. Bake at 425 degrees for 12 minutes or until completely cooked through. Sauce: While meatballs are cooking, combine sauce, black pepper, cayenne, salt, and thyme in saucepan. Heat over medium-low heat. As soon as meatballs are done cooking turn oven onto broil. Pat off extra grease from outside of each meatball and place into saucepan with sauce. Stir and cover each meatball completely with sauce. Let simmer for 10 minutes.





Enjoy!Poll.....what is a good meatball recipe?
I make this one to serve with spaghetti %26amp; sauce.


Italian meatballs:


1kg minced (or ground) beef


1tblspn chopped fresh basil.


2tblspns chopped sundried tomatoes.


1cup breadcrumbs.


1small chopped onion


combine all ingredients %26amp; shape into small balls(less than golf ball size). cook in small amount of oil, turning occassionally till brown on all sides.Serve with your favourite spaghetti sauce(I use a bottled one) on a bed of spaghetti.


Tasty Rissoles(meatballs)


1kg minced or ground beef


1cup breadcrumbs


1chopped onion


1tblspn mixed dried herbs(e.g. thyme, sage,rosemary etc)


combine all ingredients, shape into round balls %26amp; fry in a small amount of oil till brown all over. Serve with mashed potato, green beans, corn %26amp; brown gravy.Poll.....what is a good meatball recipe?
i mix diced onion and waterchestnuts in the meat with french onion soup mix and eggs. then I pan fry them and mix with either homemade bbq sauce or cream of mushroom soup with shredded cheddar.
Merlot Mushroom Meat Balls








Ingredients


1/2 cup Merlot Sauce


10.75 oz. can cream of mushroom soup


1 cup milk


8 oz. can drained, sliced mushrooms(optional)


1 lb. pkg. frozen meatballs





Directions


Place ingredients in slow cooker; stir. Cook on low 4-5 hours. Serve alone or over egg noodles.


for more great recipes go here


http://tastefullysimple.com/web/dgoodacr鈥?/a>
1 part meat 1 part ball
My favorite is this recipe:











Quick Spaghetti Meat Sauce





1 teaspoon dried basil leaves


1 teaspoon dried oregano leaves


1 bay leaf


1 to 1 1/2 pounds lean ground beef (or combination of ground beef and pork; or Italian sausage)


1 teaspoon salt


1/2 teaspoon granulated garlic or to taste


1 medium onion, chopped


1 (6-ounce) can tomato paste


1 (16-ounce) can tomato sauce


1 (28-ounce) can crushed tomatoes in juice, undrained


1 to 1 1/2 cups beef broth (depending how thick you want the sauce)


1 (4-ounce) can sliced mushrooms (optional)


1 teaspoon sugar


1 teaspoon Worcestershire sauce


1 teaspoon soy sauce


1 tablespoon dried parsley (1 tablespoon dried)


Freshly ground pepper to taste


1 (16-ounce) package spaghetti pasta, cooked according to package directions


Freshly grated Parmesan cheese for accompaniment








1)In a small bowl or cup, combine the basil, oregano and bay leaf; set aside.





2)In a large saucepan, brown ground beef over medium-high heat; drain fat. Season with salt and garlic; add the onion to saucepan and cook until softened, about 5 minutes. Stir in reserved spice mixture and cook, stirring, for 1 minute. Add remaining ingredients; bring to a boil; reduce heat and simmer, uncovered, for 15 to 30 minutes.





3:To serve, ladle sauce over pasta, which has been cooked al dente (cooked with a nice firm bite) and sprinkle with the Parmesan cheese.


Serves 6.

tvs