Brandied Meatballs Recipes

THE JUICIEST MEAT BALLS EVER

The Juiciest Meat Balls Ever image

Provided by George Duran

Time 35m

Yield about 20 meatballs

Number Of Ingredients 11

Ingredients

1/2 cup panko bread crumbs
1/4 cup whole milk
1 pound ground beef
1 pound ground pork
1 onion, finely chopped
1/2 stick butter, softened
2 large eggs
1/2 cup chopped parsley leaves
Kosher salt
Freshly ground black pepper
Olive oil, for frying

Steps:

Soak the bread crumbs in the milk while you prepare the other ingredients.
Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

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

BRANDIED MEATBALLS

Brandied Meatballs image

Yield 40 meatballs

Number Of Ingredients 21

Ingredients

Brandied Peach Sauce:
1 (18-ounce) jar peach preserves
3/4 cup light brown sugar, firmly packed
1/2 cup brandy
1/2 cup peach brandy
1/4 teaspoon nutmeg
------------------------------
Meatballs:
2 pounds ground beef
3/4 cup milk
1/2 cup bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon pepper
2 drops hot sauce
2 tablespoons hot cooking oil
1 tablespoon cornstarch, mixed with 1 tablespoon cold water (optional)
1 (20-ounce) can sliced peaches, drained

Steps:

Brandied Peach Sauce: Combine ingredients in a bowl, blending well. Makes about 3 cups. Meatballs: Blend first 10 ingredients in a bowl. Shape mixture into 1- to 1 1/2-inch balls. In a large heavy skillet, brown meatballs in hot oil. Remove with slotted spoon, set aside; keep warm. Reduce heat, blend Brandied Peach Sauce into meat drippings, and simmer 10 minutes. Add meatballs to sauce and coat thoroughly. Cover and simmer 45 minutes to 1 hour. If necessary, add cornstarch mixture to sauce, stirring constantly, and cook on low heat until thickened. Transfer to a chafing dish for buffet service. Garnish with canned sliced peaches. Fun Fact: Although the first feast of thanksgiving took place at Plymouth Rock in 1622, a collective prayer of thanksgiving was held in the Virginia Colony on December 4, 1619, near the current site of Berkeley Plantation, marking the first Thanksgiving in North America. Thanksgiving Day is now an annual one-day holiday to give thanks, traditionally to God, for the things one has at the end of the harvest season. In 1939, President Roosevelt set the date for Thanksgiving to the fourth Thursday of November (approved by Congress in 1941).

Nutrition Facts : Nutritional Facts Serves

BRANDY MEATBALLS

Brandy Meatballs image

Make and share this Brandy Meatballs recipe from Food.com.

Provided by Audrey M

Categories Meat

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs lean ground beef
2 packages lipton dry onion soup mix
1 egg
1/4 cup cracker crumb
1/3 cup brandy
1/2 cup ketchup
1 tablespoon dry onion soup mix
1 cup barbecue sauce
1/2 cup water

Steps:

Mix together the lean ground beef, onion soup mix, egg and cracker crumbs.
Shape into meatballs and brown in a skillet with a little olive oil.
Place meatballs into slow cooker.
Mix together the last 5 ingredients and pour over meatballs.
Cook on Low for 5 to 6 hours.

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