Carlas Basic Meatballs Recipe Foodcom

EASY BASIC MEATBALLS

Steps:

• Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each).
• To oven bake: preheat oven to 375 degrees F. Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up).
• Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape.
• To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min).
• To microwave: Place in micro-proof 12x7 pan and cover loosely.
• Micro on high for 3 minutes; rearrange meatballs.
• Cover again loosely and micro until brown inside, approx 5-7 min more.
• Let stand covered for 3 minutes.

MEATBALLS

Steps:

• Soak the breadcrumbs in the heavy cream in a medium bowl.
• Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
• Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
• Form the meatballs with a medium scoop into small balls and chill for 1 hour.
• Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
• Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
• Garnish with cheese and parsley and serve.
• In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

CARLA'S BASIC MEATBALLS

Steps:

• Mix ground beef, egg, onion, carrots, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together.
• Shape mixture by Tablespoonfuls into 1-1/2-inch balls.
• Place the meatballs in a lightly greased 13x9x2-inch or 15-1/2x9-1/2x1-inch baking dish.
• Bake, uncovered, in a 400 degree Fahrenheit oven until light brown, about 20 to 25 minutes.
• Drain off any excess fat.
• Use meatballs as desired.
• FREEZING:.
• Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Ziplock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.

MEATBALLS WITH JAMAICAN-STYLE CURRY

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

MEATBALLS DE CORAZON

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Grease 2 baking sheets with oil. Preheat a fryer or 3 inches oil to 300 degrees F.
• Double grind the heart, pork and fatback into a bowl set on top of an ice bath to ensure that the meat is cold throughout the meatball making process. Add the eggs, panko, chopped cilantro, garlic, kosher salt, cumin, ginger, smoked paprika, turmeric, cayenne and black pepper to taste. Portion the meatballs with a 1.25-ounce portion scoop, then smooth the meatballs out by tossing them between greased hands, creating a smooth round shape. Place on the greased baking sheets and bake for approximately 8 minutes.
• For the piri piri sauce: Pulse the chiles, garlic, peppers and onion in a food processor and set aside. In a heavy-bottom saucepot, heat the oil over medium-heat high. Add the tomato paste, stirring continuously to cook, about 1 minute. (The oil should turn a beautiful orange color.) Add the processed ingredients plus 1 tablespoon kosher salt. Cook down over medium heat until completely softened and cooked through, 5 to 7 minutes. Add the honey, cumin seeds and paprika and turn to medium heat; let cook another 6 to 8 minutes. Add the vinegar and remaining tablespoon kosher salt, then cook for about 15 minutes. Finish the sauce with the lime juice. Taste and adjust the seasoning as needed.
• Toss the meatballs and sauce together, then let simmer a couple of minutes to allow the flavors to marry.
• Meanwhile, toss the plantains into the fryer, and cook for about 2 minutes. Remove to a paper towel-lined plate and dust with fine salt.
• Pile the meatballs in the center of a plate. Garnish with the plantain chips, cilantro sprigs and a touch of lime zest.

BEST EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
• Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
• Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, 12 to 15 minutes.
• Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

CARLA'S SAUSAGE CHEESE BALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil.
• Mix mild sausage and hot sausage in a large bowl until evenly blended.
• Stir Cheddar cheese into sausage mixture.
• Mix biscuit baking mix into sausage mixture about 1/2 cup at a time until baking mix is moist.
• Roll meat mixture into 1 1/4- to 1 1/2-inch balls.
• Arrange meatballs on prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned, about 20 minutes.

YOUR BASIC MEATBALLS

Steps:

• Preheat oven to 400*.
• Mix all ingredients well.
• (Just use your hands*S*).
• Shape into balls, makes about 15- 20.
• (Depending on preference of size).
• Bake in an uncovered, ungreased pan for about 20- 25 minutes.
• (You will know when they are done by color of juices. When fully cooked, juice will go from pink to clear.).