Australian Meatballs Recipes

AUSTRALIAN BBQ MEATBALLS

Australian BBQ Meatballs image

These delicious meatballs get even better the next day my whole family loves them! The sauce is also great on ribs.

Provided by STEPH477

Categories Main Dish Recipes Meatball Recipes

Time 1h15m

Yield 4

Number Of Ingredients 20

Ingredients

1 pound ground beef
½ cup bread crumbs
2 small onions, chopped
1 tablespoon curry powder
1 tablespoon dried Italian seasoning
1 egg, beaten
1 clove garlic, minced
½ cup milk
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon margarine
2 small onions, chopped
¾ cup ketchup
½ cup beef stock
¼ cup steak sauce
½ cup Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons instant coffee granules
½ cup packed brown sugar
3 tablespoons lemon juice

Steps:

Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.
Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.
Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!

Nutrition Facts : Calories 546.2 calories, Carbohydrate 68.7 g, Cholesterol 120 mg, Fat 19.6 g, Fiber 3.3 g, Protein 26.3 g, SaturatedFat 6.9 g, Sodium 1688.6 mg, Sugar 46.1 g

THE BEST MEATBALLS

The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g