Grandma Louise Meatballs Recipes

GRANDMA'S MEATBALLS

Steps:

• Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
• Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
• Bring 2 quarts of water to a boil, add some salt.
• Roll the meat mixture into golfball (or a bit smaller) sized balls.
• Drop the balls into the boiling water and cook covered for 15 minutes.
• Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
• Place the meatballs in a single layer in a 9X13 baking dish.
• Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
• Turn the meatballs a couple of times.

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

GRANDMA LOUISE MEATBALLS

Steps:

• Mix egg, milk, salt and pepper Mix breadcrumbs with ground chuck with hands until well mixed Combine liquid ingredients with meat mixture with hands until well mixed. Method 1 - roll golf ball size balls and put raw meatballs in hot sauce and simmer until fully cooked. Method 2 - bake at 375 for 7 minutes then turn and bake for another 6 or 7 minutes on flat cookie sheet with sides. Let cool pour off grease either use immediately or cool individually and freeze.

GRANDMA MARONI'S MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
• In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
• Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
• Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.

GRANDMA'S SWEDISH MEATBALLS AND GRAVY

Steps:

• Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
• Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
• Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
• Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
• Add meatballs to the gravy. Toss gently to coat and serve.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

GRANDMA'S ITALIAN MEATBALLS: QUICK, EASY, DELIZIOSE!

Steps:

• Combine all ingredients (except the olive oil and wine) in a large mixing bowl. Mix well.
• To make the meatballs: With damp hands, take a portion of the ground beef mixture and roll between palms to form a 1-inch round ball that is firmly packed. Repeat. Cook's Tip: If the ground beef mixture becomes too dry for the meatballs to properly stick together, add a sprinkle of water to the mixture as needed.
• Cook the meatballs one of two (2) ways:.
• a. Grandma's way was to drop the hand rolled meatballs into boiling hot tomato sauce during the last 20-30 minutes of the sauce's cooking time.
• b. Another popular method in our family is to fry the meatballs. Heat the olive oil in a wide, heavy-bottomed skillet over a medium-high flame. Add the meatballs, but do not over-crowd the skillet - Cook in a single layer. Cook for 10 or so minutes. As meatballs are finishing, add a little bit of red wine to de-glazethe skillet. Cook's Tip: Brown well on bottoms before turning, or meatballs will break apart. DO NOT OVERCOOK.
• DELICIOUS VARIATION TO THIS RECIPE: Add one (1) chopped anchovie to the above-described ground beef mixture. Reduce your salt to a 1/4 teaspoon.

GRANDMA'S APPLESAUCE MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Whisk the egg and milk together in a large bowl, and stir in the croutons. Allow the croutons to soak up the milk mixture for about 2 minutes. Lightly stir in the applesauce, onion, garlic, Cheddar cheese, and salt and pepper, and mix in ground beef with your hands until thoroughly combined. Form the meat mixture into 1 1/2-inch balls, and place into the prepared baking dish. In the same bowl, whisk together the cream of celery soup with evaporated milk. Pour the sauce over the meatballs.
• Bake, uncovered, in the preheated oven until the sauce is bubbling and thickened and the meat is no longer pink in the middle, about 45 minutes. Sprinkle with Parmesan cheese 15 minutes before end of baking, and bake until the cheese is melted and beginning to brown. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (70 degrees C).