Grams Meatballs Recipes

GRAMS MEATBALLS

Steps:

• In a small bowl add buttermilk and bread crumbs stir until combine set a side for 5 minutes.
• In a large bowl add the meats and the rest of the ingredients.
• Combine the mixture with clean hands.
• Roll the meat mixture into 1 inch balls.
• Add the meatballs into a skillet on meduim heat.
• Brown on all sides.
• Cover and cook for about 10 to 15 minutes.
• Put meatballs in your favorite sauce cook for 20 to 30 minutes.

RAO'S MEATBALLS

Steps:

• Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist.
• Shape meat mixture into 6 oz. balls.
• In a large sauté pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain.
• Once meatballs have drained any excess oil, place meatballs into simmering Rao's Homemade® Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through.
• If serving a meatball sub, while meatballs are cooking in the Rao's Homemade® Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve.

MEATBALLS

Steps:

• Place 6 slices dried bread in a bowl and cover with warm water. Set aside until bread softens, about 5 minutes.
• In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients. Remove and discard crust from each slice of soaked bread. Squeeze water out of bread and, breaking it into small pieces, add it to meat. Work bread into meat until they are equally combined and mixture holds together like a soft dough. Moisten remaining slices of dried bread and add as needed.
• Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.) Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1 1/2 inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to pan as necessary. Serve when all the meatballs are cooked.

THE BEST MEATBALLS

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.)

GRANDMA'S MEATBALLS

Steps:

• In a large bowl mix together the ground beef, bell pepper, rice, salt and pepper.
• Form 6 equally sized meat balls. They will seem large.
• Place in a 3-4qt pot.
• Cover completely with tomato juice.
• Bring to a boil, cover and reduce to simmer.
• Simmer for 1 hour.
• Serve with mashed potatoes and garlic bread sticks.
• Use the tomato juice as gravy. You may add more juice as this will reduce as it cooks.
• Enjoy!

MEATBALLS AND GRAVY

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.