Do you have a meatball recipe that everyone want's a copy of? Can I have one too? I'm looking for a meatball?

recipe for grinder (hoggies, subs, whatever). I have yet to find the perfect meatball and I'm hoping one of you out there have a tried and true version of this Italian classic.Do you have a meatball recipe that everyone want's a copy of? Can I have one too? I'm looking for a meatball?
well this is what i have used and got raves on and requests for on several occassions..family get togethers and when i was doing my catering....





it will all of course vary on how much you need at any given time now when i was doing it i was doing fairly large amts but wil try an break it down for smaller...i never measured anythign as my gram from italy used to say...pinch of this dash of that..its all to YOUR liking ...not what someone else tells you -you are supposed to use ...lol..





anyway here goes








per 1 pound of ground beef i used 1/2 pound hot italian sausage..





in a bowl mix the ground beef and sausage together with one egg





then add any of the following i just dashed a bit of each in a little extra on garlic since its my fave..





fennel seed ( this is actually optional since it is found in the sausage but i like the added flavor it gives..this one tho you do not want a lot of, just a dash)





italian seasonings ( mix of oregeno/basil/parsley)





garlic powder





onion powder





black pepper





bread crumbs ( not tooo much on this one either you dont want them to dry this along with the egg above helps holds it all together is all)





crushed red pepper ( optional--i like hot an spicey so i used it)





now just mix it all together really well....





i use an old ice cream scoop to form my meatballs sometimes, just dip it in and scoop...





from here you can bake them or fry them...if you are going to fry them its better to have the skillet preheated with just a touch of olive oil....let them fry well on each side before turning...





if you are going to bake them, just pop in oven dish and then in oven for about 25 min on 350..checking them to make sure they are done all the way thru...also draining the excess grease..





from there when all done add to your sauce or whatever you wish...





they make good sandwiches on garlic bread with sauce and mozzerella cheese too.





hope this helps some..





~et~Do you have a meatball recipe that everyone want's a copy of? Can I have one too? I'm looking for a meatball?
For the sauce:


3 tablespoons extra virgin olive oil


7 cloves garlic: 4 whole, 3 minced


1 28 ounce can peeled San Marzano tomatoes, crushed by hand


1 28 ounce can plum tomatoes, chopped coarse


sea salt, to taste


freshly ground black pepper, to taste


dried red pepper flakes, to taste





For the meatballs:


1/4 pound sweet Italian sausage, casing removed


1/2 pound ground beef [not lean]


1/2 pound ground pork [not lean]


2 whole eggs


1/2 cup freshly grated Pecorino Romano, plus additional for serving


1 tablespoon fresh oregano, chopped, or 1 teaspoon dried


1 clove garlic, minced fine [see Cook’s Note]


1 large shallot, minced fine [see Cook’s Note]


1 cup dry bread crumbs [Progresso “Italian Style” recommended]


1/4 cup milk





For the sauce:


Heat oil in a Dutch oven over medium heat until it shimmers. Add the 4 whole cloves garlic and sauté until just brown. Add the 3 minced cloves garlic and contents of both cans of tomatoes. Season with sea salt, freshly ground black pepper and red pepper flakes; let simmer while you prepare the meatballs.





For the meatballs:


Use your hands to form meatballs by mixing sausage meat with ground beef and pork, eggs, cheese, oregano, garlic and shallot. Add bread crumbs and incorporate fully. Add milk, drop by drop, until mixture is moist and holds together. Form into balls.





Heat oil in a large pot or 12 inch skillet and fry meatballs in batches, browning all sides. Remove to paper toweling to drain.





Arrange drained meatballs in sauce and simmer 20 minutes.
I do have a meatball recipe, which I have started in Word, I am not sure if your on my list, if your are I will certainly email it to you, via yahoo answers. The meatball in question professor is Italian, authentic, true and tried for many decades or centuries, handed down. The recipe is from the Southern (Calabrian) region of Italy. The Sicilian version is very similar.





Chris
Hubby loves these ... very basic and simple :)





MEATBALLS:





In large bowl, mix one pound hamburger with three eggs. Add 3/4 cup of bread crumbs and one cup of parmesan cheese. Mix in one teaspoon of salt. Mix in garlic powder to taste. Brown the balls at 375, 12 minutes each side.

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