Does anyone have a really good meatball recipe?

I've never made homemade meatballs before. Hate frozen ones. Been looking for a good easy recipe.Does anyone have a really good meatball recipe?
Swedish Meatballs








2 lb very lean hamburger


1 Tbsp. minced onions (dried)


1 cup dry bread crumbs


1/2 cup WHOLE milk


2 tsp. salt %26amp; pepper to taste (I used less salt)


2 eggs slightly beaten


1 tsp. Worcerstershire sauce


1/4 cup flour


1 tsp Paprika


1 carton sour cream





Add milk to bread crumbs. Combine hamburger, onions, salt, pepper, eggs and Worcestershire sauce. Work in moistened bread crumbs. Shape into meatballs and brown in T-fal skillet or using very little oil. Remove grease (save) while browning meatballs. Try to keep meatballs as round as possible by constantly moving them.





After meat balls have been browned, return most of the fat to the skillet and re-heat. Stir flour and paprika into fat, add 2 cups boiling water. Add sour cream. Return meatballs to casserole, serve with gravy. Cook at moderate heat for one hour.





NOTE: Instead of water, beef broth can be used. The broth has more flavor, but also contains lots of salt, just FYI! You could make your own unsalted broth!





This recipe is wonderful- I made enough for the entire grade school's multi-cultural celebration! They could be done and put in the crock pot on warm to keep them hot, after cooking them at higher temp for one hour. I highly recommend them. I think I used about 1 tsp pepper and 1 added about 1/2 tsp allspice to the meat mixture to give it a more Swedish flavor! Good luck- let me know if you like them!Does anyone have a really good meatball recipe?
2 Parts ground beef


1 Part Ground Pork


Eggs


Italian Bread Crumbs


Garlic Powder


Finely choped or grated red onion


Add Eggs and bread crumbs until you like the consistancy.





Have fun and keep it simple
cooks.com has a lot of sent in recipes.
Go to Kraft.com they have a bunch of good ideas.
I make this recipe all the time and it's great and easy to make. (I usually use dried parsley, but fresh is good if you have it on hand.) There is a simple sauce recipe below the meatball recipe.


Meatballs:


1 (1-ounce) slice white bread


1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese


1/4 cup milk


1/4 cup chopped fresh flat-leaf parsley


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper


1 pound ground sirloin


2 garlic cloves, peeled and minced


1 large egg white


Cooking spray


Sauce:


5 (14.5-ounce) cans no salt-added whole tomatoes, undrained


1 tablespoon olive oil


1 cup chopped onion


1 teaspoon crushed red pepper


3/4 teaspoon salt


1/4 teaspoon freshly ground black pepper


2 bay leaves





Remaining ingredients:


1 pound uncooked spaghetti


1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese





To prepare sauce, place half of the tomatoes in a food processor, and process until smooth. Pour pureed tomatoes into a large bowl. Repeat procedure with remaining tomatoes.





Heat olive oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring constantly. Stir in pureed tomatoes, red pepper, salt, black pepper, and bay leaves; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat. Discard bay leaves. Keep warm.





To prepare meatballs, preheat oven to 400掳. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup cheese, and the next 7 ingredients (cheese through egg white). Shape mixture into 24 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 400掳 for 15 minutes or until done. Add meatballs to sauce; cook over low heat 15 minutes or until thoroughly heated.





Cook the pasta according to package directions, omitting salt and fat. Drain pasta; return to pot. Spoon about 2 cups tomato sauce (leaving meatballs in pan) into pasta, and toss well to coat. Transfer pasta mixture to a platter; top with remaining sauce and meatballs. Sprinkle with 1/3 cup cheese.








Yield: 8 servings (serving size: about 3/4 cup pasta mixture, 1/2 cup sauce, and 3 meatballs)





NUTRITION PER SERVING


CALORIES 449(25% from fat); FAT 12.5g (sat 4.9g,mono 5.1g,poly 0.6g); PROTEIN 27.4g; CHOLESTEROL 50mg; CALCIUM 239mg; SODIUM 633mg; FIBER 4.9g; IRON 4.8mg; CARBOHYDRATE 58.3g





Lidia Matticchio Bastianich


Cooking Light, OCTOBER 2003
Chuck Wagon meatballs


2 pounds lean ground beef


1/2 to 1 pound ground pork


1 cup fine dry bread crumbs


2 medium potatoes, cooked and mashed


1/2 cup grated onion


1 beaten egg


1 1/2 teaspoons ground ginger


2 teaspoons salt


dash pepper


1/4 cup vegetable oil


4 cups beef broth


2 tablespoons flour


1/2 to 1 cup tomato juice,optional





preparation:


Combine meat,bread crumbs,mashed potatoes,onion,egg


and seasoning in a large bowl,mixing well. form mixture


into small,walnut-sized balls. Heat oil in a deep heavy skillet over medium-high heat,brown meatballs on all


sides,turning gently as they cook.





Remove meatballs and drain off excess oil. Add beef


broth to the skillet,mix flour with a little cold water


to make a smooth thin paste, stir into broth.


Add meatballs back into gravy,cover,and simmer 45 minutes.


If desired heat tomato juice and add to gravy for more


flavor. Serve with mashed potatoes. Serves 6 to 8
This recipe is from a show on the food network. I've made these about three times - it makes a LOT - and they are the best meatballs EVER. My boyfriend is part Italian and he says they are just as good, if not better, than the ones his grandmother makes! I don't use veal though, I just use half beef %26amp; half pork - I'm sure you could use all beef but I think the pork gives them a good flavor.





2 slices white sandwich bread, stale


1/2 pound ground pork


1/2 pound ground veal


1/2 pound ground beef chuck


1/2 cup plus 2 tablespoons grated Parmesan


1/4 cup chopped flat-leaf parsley


2 teaspoons kosher salt


1/2 medium onion, grated (about 1/4 cup)


2 cloves garlic, minced


1 large egg, beaten


Freshly ground black pepper


1/3 cup olive oil, divided


Marinara Sauce


Serving suggestions: 1 pound cooked spaghetti or linguini





Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.


In a large bowl, combine the bread crumbs, pork, veal, beef, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.


Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.





Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.





Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with the Quick Marinara Sauce and spaghetti or on sandwiches. If serving with spaghetti, toss with 1/3 of the sauce.These meatballs can be stored, covered in the refrigerator for 3 days, or frozen for up to 6 weeks.
The best recipe that I have found is in the Betty Crocker cook book it is very easy and there is not much stuff you need to make them.
1 lb. ground beef


1 pc. sliced bread tore up in small pcs. (1/2 cup dry bread crumbs)


1 egg


salt, pepper, garlic powder, onion powder, A-1 steak sauce.





Mix altogether, make meatballs, put in microwave safe bowl, cook for 5 minutes on high, rotate meatballs, cook another 5 minutes on high.
This recipe is quick and easy. Its one of my favorite dishes. Serve with a side of rice and a great salad.


1 1/2-2 lbs ground beef or ground lamb or ground turkey


1 large onion


1/2-3/4 cup finely chopped fresh parsley


4 cloves garlic


seasoning salt or salt


allspice


black pepper


garlic powder


topping


3-4 tomatoes (any size)


3-4 potatoes





6-8 servings


Preparation: Mix well the meat with the chopped parsly and finly chopped onion and the spices and lay the mixture in small tray and cook in the oven for 45 minuts , you can make small balls and fry in frying pan with little oil till brown.