PRESSURE CANNED MEATBALLS RECIPE
A simple and delicious recipe for making meatballs from scratch and canning them!
Categories Food Storage
Time 1h50m
Number Of Ingredients 7
Steps:
- Whip your egg and add bread crumbs and seasonings.
- Add mixture to ground beef/turkey.
- Heat a skillet with oil over medium heat.
- While skillet is heating, form your ground beef or turkey into 3-4" diameter meatballs.
- Brown the meatballs on both sides and set them aside on a plate.
- Fill sterilized jars with 3 to 4 meatballs
- Fill jars with boiling liquid of your choice.
- Be sure to leave at least an inch of space between the meatballs and the rim of your jar.
- Wipe the rim of your jar and put the lids on, but don't screw them tight.
- Add about 2 inches of water in the bottom of your canner and place the jars of meatballs into the pressure cooker.
- Secure the lid on your pressure cooker and set it on medium heat. You are going to adjust so your gauge is at 10 lbs of pressure.
- At 10 lbs of pressure, cook the canned meatballs for 90 minutes.
MEATBALLS WITH MARINARA
Provided by Anne Burrell
Categories main-dish
Time 4h30m
Yield 18 to 20 meatballs
Number Of Ingredients 22
Steps:
- For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
- Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 500 degrees F.
- Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!
FAMOUS MEATBALLS
These meatballs are a favorite for any occasion. I made 14 pounds of meatballs for my sister's graduation party and I only had 1 medium container left over. My mother made sloppy joes and needless to say they had a lot left over because everyone loved these meatballs. Guaranteed favorite!
Provided by loves2bake
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Pour pineapple chunks with juice into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve.
- Bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
- Place meatballs into slow cooker crock; pour pineapple mixture over meatballs.
- Cook on Medium for 2 hours, stirring every 30 minutes.
Nutrition Facts : Calories 611 calories, Carbohydrate 46.4 g, Cholesterol 188.5 mg, Fat 29.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 10.4 g, Sodium 587.1 mg, Sugar 27.5 g
CANNED MEATBALLS
Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy!
Provided by Wilmom
Categories Meat
Time 2h30m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients, to combine well.
- Form into balls, packing ingredients together tightly.
- Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
- Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
- Wipe rim of jar to remove grease or food bits.
- Place lid on jar. Screw on band.
- Place filled jars in pressure canner.
- Add water to canner, to about 2" deep.
- Place lid on canner and make sure lid is securely fastened.
- Open petcock.
- Turn on Medium-high heat.
- When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
- When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
- Start timing: 90 minutes for quarts; 70 minutes for pints.
- When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
- Open petcock to release any remaining steam.
- Remove lid.
- Remove jars, and set in a draft-free place to cool.
- When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
- Label and place in pantry.
- TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
- NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.
Nutrition Facts : Calories 157.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 44.1, Sodium 260.1, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 12.5
PRESSURE CANNING GROUND BEEF MEATBALLS
Home pressured-canned beef meatballs, following USDA guidelines
Provided by Healthy Canning
Categories Main Course
Time 2h30m
Number Of Ingredients 3
Steps:
- Mix ground beef with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
- Form into meatballs anywhere up to 7 1/2 to 10 cm (3 to 4 inches) in size.
- Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
- Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
- Pack meatballs loosely into heated half- litre (1 US pint) OR heated 1 litre (1 US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.
Nutrition Facts : ServingSize 100 g, Calories 180 kcal, Protein 21 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 65 mg
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