I am looking for a basic meatball recipe ?

does anyone have a easy and tasty meatball recipe , my daughter has gone crazy for these , I am looking for a basic meatball recipe ?
for appx 2 lbs of ground beef, I like to use...


appx 1/2 - 3/4 cup seasoned bread crumbs


appx 3 tbl of ketchup


appx 1/2 large onion, grated w/ juices (grating with a cheese grater helps it melt in to the meat better)


appx 1 tsp of salt, pepper garlic powder and cumin powder


1 whole egg to hold it all together...





Cumin powder really makes the meatball, but it can be over powering, so maybe only 1/2 tsp would be good.





I usually brown them on all sides in a skillet and then add a brown gravy sauce and let them simmer for appx 30 minutes or until they are cooked through...then serve with rice.I am looking for a basic meatball recipe ?
Basic Meatballs





1 large egg


1 pound lean ground beef


1/3 cup dry bread crumbs


1/4 cup chopped onion


1/4 cup milk


1 teaspoon Worcestershire sauce


3/4 teaspoon salt


1/8 teaspoon ground black pepper


2 tablespoons vegetable oil


In a large bowl, whisk egg. Add ground beef, bread crumbs, onion, milk, Worcestershire sauce, salt and pepper. Mix until combined. Gently shape mixture into 1 1/2 inch meatballs.


Heat oil in a large skillet over medium-high heat. When hot, but not smoking, add meatballs (do not crowd) and cook until browned and thoroughly cooked, about 15 to 18 minutes. Adjust heat as needed. Drain on paper towels. Add to spaghetti sauce or serve as an appetizer with desired sauce.


Makes 4 servings



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 potato, onion, egg, and seasonings 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 meat balls 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
Parsley, parsley, parsley.





The key to good meatballs is to add parsley.





Take about a pound of ground beef (make sure it is a good cut of beef with good fat and lean percentages, this is also rather important. If you need help with that, talk to someone in the meat department at your grocery store) and put in between a tablespoon and a quarter cup of parsley. Add an egg or two and a half a cup of bread crumbs (this helps the meatballs stick together when you put them in the crock pot.) Some say add onions, but I don't like the texture of onions in meatballs. If you want the flavor, add in a half to a whole tablespoon of minced onions. That way, you get the flavor without having whole chunks of onions in your meatballs. You add whatever spices you wish after that. Usually I'll add a dash of salt and pepper and a little Italian seasoning, but sometimes I'll get creative and grab some other spice out of the cupboard! Just remember: a little bit of spice goes a long way!





Mix well, then you take bits of the meat and roll them into balls with both hands. Make sure that you roll them for long enough, otherwise they'll fall apart!





Now you have two options; you can brown them in a pan, or you can just drop the raw meat into the sauce in a crock pot. My mother hates the taste of grease, so she usually browns them in a pan, then places them on a paper towel on a plate, and then puts them in the crock pot. If you choose not to brown them, then just drop the little balls of meat into the sauce and turn the crock pot on. Keep in mind, however, that if you DON'T brown the meat, then you will need to cook it for longer. I usually brown the meat (just to hasten the process) around 2:00 in the afternoon, and they're ready for eating around 5:30 to 6:00. If you don't brown them, you will probably want to put them in around noon or 1.





Also, just a little suggestion, cook up two Italian sausages and cut them up into 4-5 pieces each and throw them in the sauce with the meatballs; this adds a great flavor to the sauce and to the meatballs!
Ingredients


For the meatballs


2 tbsp olive oil


150g/5oz onion, finely chopped


1 clove garlic, crushed


900g/2lb freshly minced beef


2 tbsp freshly chopped herbs, such as marjoram, or 1 tbsp rosemary


1 free-range egg, beaten


salt and freshly ground black pepper


3 tbsp olive oil


For the tomato sauce


3 tbsp olive oil


110g/4oz onion, sliced


1 garlic clove, crushed


150g/5录oz fresh mozzarella, grated


1 tsp sugar


salt and freshly ground black pepper


2 x 400g/14oz cans tomatoes





Method


1. Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.


2. In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.


3. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.


4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.


5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.


6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.


7. Season the contents with sugar, salt and freshly ground pepper.


8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).


9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.


10. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.


11. Serve with spaghetti.
here is as simple as it gets. put ground meat in bowl add 2 eggs,garlic powder, pepper,lots of bread crumbs italian style,about 1/2 cup of parmesean cheese mix with hands roll into balls of your size, drop into a pot of sauce and let cook . do not fry first the meatballs cooking in the sauce will flavor your sauce.
I got this VERY EASY recipe from my Aunt...





1lb. of Hamburger


1 piece of white bread tore in tiny pieces


1 egg


Put any seasonings in you like and roll into balls.


I usually put salt, pepper, garlic powder, seasoning salt.


I fry mine up really quick and then throw them in a pot full of sauce.
1 pound of mince 2 eggs 1 big onion and a cup flour,mix mince with grated onion and the 2 eggs roll into balls and roll the balls in the flour and fry them on low gas for five minutes each side,then mix some beef stock up and cook them in the oven for 1 hour.
This is very basic and easy. Mix hamburger with salt, pepper, one egg per pound of meat, about a third of a cup of oatmeal and chopped onions. Mix well. Form into small balls and fry turning until all sides are done. Use med. heat and check for doneness.
ITALIAN MEAT BALLS





2 lbs ground chuck


1 to 1/1/2 cups Progresso Italian bread crumbs


2 eggs


1/2 cup milk


1/2 cup Romano cheese


salt and pepper


garlic powder


onion powder


oregano


basil





Mix all ingredients together. The spices just add to taste.


Make into balls and place in cooking spaghetti sauce






ok cut up some onions and peppers small and fry them, break up 2 pieces of bread into breadcrumbs in a bowl, add 2 eggs and mix, then mix in the onions, peppers and meat...make into balls and cook in the oven...scrummy
I absolutley love this recipe


instead of using all that meat i just use 1lb of sausage and one lb of beef





http://www.foodnetwork.com/recipes/alton鈥?/a>
might as well buy them.this week in lidl they have a tin of 100 korean meatballs for 拢2.99. we tried them and i can tell you they are the dogs bollocks!!!
ground beef and pork


fresh chopped parsley


1 egg


salt to taste


black pepper to taste


grated Romano or Parmesan Cheese


bread crumbs





mix this all together shape into balls, and cook .