Does anyone have an AWESOME meatball recipe they wouldl like to share?

I find it hard to find good meatballs. I feel they have to be JUST r ight and I have never tried to make them myself.


Do you have a wonderful savory meatball recipe? For meatballs with pasta sauce????Does anyone have an AWESOME meatball recipe they wouldl like to share?
Mama鈥檚 Spaghetti and Meatball Sauce


The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. Here is the recipe;





For The Sauce:


2 Tbsp. Olive Oil


2 Cloves of Garlic, Minced


1 Small Onion, Chopped Fine


1 Stalk of Celery, Finely Chopped


2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)


Salt %26amp; Pepper


1/4 Cup Chopped Basil


1/2 Tbsp. Dried Oregano


1/2 Tbsp. Dried Thyme


1/4 Cup Chopped Fresh Parsley


Dash of Red Pepper Flakes (Optional)


2 (6oz) Cans Tomato Paste


1 (26 oz. can/box) Pureed Tomatoes


About 5 Cups water


3 Tbsp. Grated Parmesan Cheese


1 Pound Of Spaghetti or Pasta of Choice





Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and saut茅 until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.





Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 Tbsp. of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.





Meatballs:


1 lb. Ground Beef


1/2 lb. Ground Pork or Veal


Salt %26amp; Pepper


1 or 2 Cloves Garlic, Minced


2 Tbsp. Fresh Chopped Parsley


2 Tbsp. Grated Parmesan Cheese


1 Egg


1 Cup Soft Bread Crumbs


1/2 Cup Water





Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.





Buon Appetito!





--ItalianFoodForever.comDoes anyone have an AWESOME meatball recipe they wouldl like to share?
They are incredibly simple. First of all make sure that you buy good quality mince meat with a low fat content. Make sure it is totally defrosted, then pour it all in a bowl. Mix in salt, cracked black pepper and basil to your liking, and around a handful of plain flour per pound of meat. Mix this all up. Lay out a plate or tray 1/2 inch deep in flour. Start rolling the meat into balls about 1-1/2 inch wide, then place them on the tray and roll them around in the flour. Fry them in a moderately hot pan of garlic and extra virgin olive oil. For the sauce, I would recommend a simple tomato, basil and garlic with perhaps a little cayene pepper or paprika.
This is a recipe that I actually use:





MEATBALLS





1 pound lean ground beef


1/2 cup Italian seasoned dry bread crumbs


1 egg


1/3 cup minced onion


1 clove garlic, crushed


1/4 teaspoon salt


1/4 teaspoon pepper





In a large bowl, mix all ingredients by hand. Shape into 1 inch meatballs. Arrange on two baking pans.





Bake at 400 degrees about 10 minutes, until juices run clear and there are no traces of pink in meat. Remove meatballs to a plate lined with paper towels to absorb excess grease. Use immediately or let cool to room temperature and freeze for later use.





Yield: 36 meatballs
I made meatballs last weekend I wont give you the recipe because mine is probably a lot more simple than what others have posted.





But I will offer you a tip:





Make up lots of meatballs from fresh mince meat and ingredients. Put them on a plastic tray, cover with cling wrap and freeze them.





So the next time you feel like meatballs take as many out of the freezer as you want and thaw them out and cook them.





Quite handy if you don't want to make them up all the time.
Meatballs


2 lbs ground beef


2 eggs beaten


1/2 cup breadcrumbs


1/2 cup grated cheese


salt pepper parsley to taste


3 cloves garlic crushed


1/2 onion diced


2 tbs milk





mix all. really well. make balls and fry them on all sides until, golden brown add to marinara sauce.
my favourite is swedish meatballs for pasta.. try allreceipes.com