Meatballs Ala Kennykrocker Recipes

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

EXCELLENT MEATBALLS

Steps:

• 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 bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the 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 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven 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! YUM!
• 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 cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! 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.
• Yield: 2 quarts

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.)

MEATBALLS ALA ANGELA

Steps:

• Soak stale italian bread in water until soft and a bit mushy.
• Remove from water and squeeze water from bread.
• All excess water should be squeezed out.
• Place in a large bowl.
• Add all other ingredients to soaked bread and mix thoroghly with your hands.
• Ingredients should be well mixed throughout.
• Take mixture and form balls with your hands.
• If you make smaller balls (golf ball size) this recipe will yield more.
• In a large frying pan/skillet, place about a 1/4 cup of olive oil into pan and put flame/tempature to medium.
• When oil is hot add meatballs.
• Cook meatballs until browned evenly.
• Be sure to watch the tempature, you don't want to burn the meatballs.
• I prefer to set my flame low, it takes longer to cook but they won't burn.
• Please adjust your flame/tempature accordingly.
• Place meatballs into your favorite italian sauce.
• You may also add your meatballs raw into sauce and cook for several hours

PORCUPINE MEATBALLS ALA JOSIE

Steps:

• Mix soup with ground beef, rice, egg, onion, parsley and salt.
• Shape into balls about 1 1/2 inch diameter, about 16.
• Brown in shortening with garlic.
• Blend in rest of soup and 1 cup water.
• Cover.
• Simmer about 40 minutes or until rice is tender, stirring now and then.

POTATO CUPS ALA TURKEY MEATBALLS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spray jelly roll pan (with sides) with cooking spray.
• Place eight mounds of potato onto pan.
• Combine egg, onion, bread crumbs, cumin, salt, garlic, pepper, and cilantro; mix in ground turkey, shape into eight meatballs-a bit more than 1/3 cup of meat for each.
• Press one meatball halfway into each potato "cup".
• Bake for 40 minutes, or until meatballs reach 165 F degrees.
• Warm gravy and spoon over meatballs.

PORK MEATBALLS ALA ITALIAN

Steps:

• Make the homemade noodles (recipe #27344)earlier with parsley and have them ready before you begin. In mixing bowl combine Pork, egg, milk, Worcestershire, oats, garlic powder, Italian herbs, bullion and mix thoroughly. Cook in a 350ºF Oven for 35 to 40 minute.
• Cut Bell Pepper, Vadalia onion and zuccini into slices and set aside. Begin to boil a pot of water for noodles. When water for noodles is just simmering, take out large skillet and heat on medium high. Once the skillet is warm, put about 2 Tbl. Of butter in pan and add all the vegetables into it. As they sautee in pan, add noodles to now boiling water in pot.
• Once vegetables are done, turn off heat and add cooked meatballs to pan. Then add Sour Cream, bullion and milk to pan creating a savory sauce for the dish. Remove noodles from heat and water once al dante and mix in a little butter to stop them from sticking together.
• Serve hot with favorite fruit side dish.

MEATBALLS ALA KENNYKROCKER

Steps:

• Mix beef with all ingredients well in a large mixing bowl with hands. Shape balls into small inch round balls. Bake on cookie sheet in preheated 350F oven for 12 to 18 minutes until done. Place balls in your favorite sauce simmer for another hour or so.
• This recipe can be varied for oriental flavor or sweet and sour, or Swedish balls with rice, by changing the Italian seasoning and oregano to five spice for oriental, or soy sauce instead of Worcestershire sauce. Add cooked rice about a cup or so for Swedish balls.
• Makes about 40 balls.