Any good meatball recipes?

Here's Racheal Ray's Recipe -- it is so good. My husband and I have it at least once a month:





Meatballs:


1 1/2 pounds ground beef


1 large egg, beaten


1 cup (3 handfuls), Italian bread crumbs


1/4 medium onion, chopped fine


3 cloves garlic, crushed and minced


1/2 teaspoon crushed red pepper flakes


4 shakes Worcestershire sauce,


1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped


2/3 pound provolone cheese cut into small cubes


Coarse salt and black pepper


You favorite marinara sauce





Preheat oven to 450 degrees F.


Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Put glob of meat in your hand, nestle a piece of cheese in the middle, and wrap the meatball around it. Place it on a cookie sheet. Place meatballs in oven and bake about 12 minutes.





Meanwhile, bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.





Combine meatballs and sauce and pile into sub rolls, 3-4 meatballs per sub.





OR use them as meatballs in your spaghetti.





Hope you love this as much as we do!Any good meatball recipes?
BBQ Meatballs Recipe





Ingredients:


16 ounces frozen meatballs


18 ounces barbecue sauce


1/4 cup ketchup








Directions:





Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on low heat for 4 hours, stirring occasionally.








porcupine meatballs





1 pound hamburger


1/2 cup rice


half an onion


2 small can can tomato sauce





pre heat oven to 350. combined all ingredients into a bowl except 1 can tomato sauce. Mix well then make into balls when finished top with tomato sauce. Cook 60 for minutesAny good meatball recipes?
this is the one i allway used


1 pound of ground beef


1 egg


1/2 cup of soft bread crumbs


1/4 cup of chopped onions


2 whole garlic minced


1 teaspoon dried oregano crushed


1/4 teaspoon of black pepper


and mix them together and roll them into ball in fry them or bake them at 350 for 30-40 mimutes they are really good
here is my fav meatball appetizer..it has a kick..but very popular!





INGREDIENTS


1 pound lean ground beef


1 1/2 teaspoons hot pepper sauce


2 tablespoons Cajun seasoning


1 tablespoon Worcestershire sauce


1 tablespoon dried parsley


1/4 cup finely chopped onion


1/4 cup fresh bread crumbs


1/4 cup milk


1 egg


1/2 cup barbeque sauce


1/2 cup peach preserves


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.


In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.


Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.


In a small bowl, combine the barbeque sauce and peach preserves.


When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.
hawaiian meatballs the best in the world!





1-1/2 lb. ground beef


1. T shortening


2/3 C. cracker crumbs


2T. cornstarch


1/3 C. minced onion


1/2 C. packed brown sugar


1 egg


1can 13.5 oz. pinneapple tidbits 1-1/2 t. salt


1/3 C. vinger


1/4 t. ginger


1T. soy sauce


1/4 C. milk


1/3 C. chopped green pepper





mix meat,crumbs,onion,egg,salt,ginger%26amp;milk. shape mixture by rounded tablespoonfulfs into balls.melt shorting in large skillet: brown%26amp;cook meatbnalls. remove meatballs:keep warm pour fat from skillet





mix cornstarch %26amp;sugar. stir in reserved pineapple juice syrup, vinger%26amp;soysauce till smooth. pour into skillet: cook over mrd. heat,stirring constantly,untill boiled and thicken. add meatball pineapple tidbits and green pepper,heat through meatballand sauce
go to allrecipes.com!
Try this one...It's soo good!





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


Quick Marinara Sauce, recipe follows


Serving suggestions: 1 pound cooked spaghetti or linquini








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.





Quick Marinara Sauce


1/4 cup extra-virgin olive oil


1/4 medium onion, diced (about 3 tablespoons)


4 cloves garlic, sliced


3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped


3 sprigs fresh thyme


1 small bunch fresh basil, leaves chopped


2 teaspoons kosher salt


Freshly ground black pepper


Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 15 minutes or until thickened





Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.