How To Make Home Made Ground Meat Recipes
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
Steps:
- Mix all ingredients gently in a large bowl until well combined.
- Roll meatballs 1 1/2- 1 3/4" in diameter.
- Heat about 1/4" of oil over medium heat in a large frying pan.
- Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
- Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
- Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
GROUND MEAT! "MAKING YOUR OWN"
Grind Your Own Beef to Control the fat and fillers that is in your in ground beef. This so easy and done in no time. No cooking time because this recipe is to show how to ground your own meat using a food processor. Cooking time depends on what you make from burgers to meatloaf, sloppy Joe's, or just a meat sauce. http://www.recipezaar.com/bb/viewtopic.zsp?t=273368
Provided by Rita1652
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Place in a food processor the meat with a metal blade, taking care to process in small (no more than 1/2-pound depending on the size of your processor) batches.
- Pulse in short 1- to 2-held second bursts until the desired consistency is achieved, about 10 pulses. (Count one one thousand two one thousand).
- Pulsing is key do not let it run.
- Pulsing distributes the pieces for more even chopping and avoids excess heat from friction that could turn your ground beef into mass of mush.
- Add any seasoning (like garlic, herbs, onions) for a recipe, right in before beginning to process.
- For burgers, a coarse grind is the way to go.
- For meatloaf and meatballs, a finer grind helps the meat compact, blend with other ingredients, and hold its shape.
- Ground beef usually comes from one of three cuts: chuck, round or sirloin.
- Chuck is my favorite choice; it's a little fattier than the others, but gives great flavor.
- Ground beef from the round or sirloin tends to be leaner, a good thing if you're counting calories but a bad thing if you want the juiciest, most dynamic burger possible.
- If meats are lean add olive oil, tomato juice, egg so it is moist. For best results your ground meat should have at least 10 percent fat to meat ratio.
- My favorite is 85 percent lean ground chuck. The fat is where the flavor is, and it also adds moisture for a juicier end result.
- Yes turkey, chicken, pork, veal, lamb can be ground as well.
Nutrition Facts : Calories 158.8, Fat 6.9, SaturatedFat 3.1, Cholesterol 74.8, Sodium 91.8, Carbohydrate 0.3, Protein 24
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