Merry Meatballs Recipes

MERRY MEATBALLS

Steps:

• Heat oven to 400°F. In medium bowl, mix all ingredients except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased 13x9-inch pan.
• Bake uncovered about 15 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
• In 2-quart saucepan, heat salsa and meatballs to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions. Serve hot.

MEATBALLS

Steps:

• Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each.
• Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain.
• To serve: Place on a platter and garnish with lemon wedges and torn mint leaves.

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.)

ROSEMARY MEATBALLS

Steps:

• In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and juice, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix just until combined (do not overmix). Using a level 1/4-cup measure for each, form mixture into 12 meatballs. Note: Use a 1/4-cup measure per meatball to ensure uniform size. For easy cleanup, place on a sheet of parchment or waxed paper.
• Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
• Tilt skillet away from you, and pour in tomato sauce. Bring sauce to a boil over medium-high; reduce heat to medium. Cover, and simmer until meatballs are cooked through, 8 to 10 minutes. Serve meatballs and sauce, garnished with more rosemary, if desired.

MARY'S BAKED ITALIAN MEATBALLS

Steps:

• In a food processor, mince garlic.
• Add onion, and pulse to chop.
• Add bread slices, crumbled, and pulse to shred.
• Add buttermilk, pulse, and let stand until liquid is absorbed.
• Add red pepper flakes, salt, Parmesan cheese, egg, parlsey and pepper, and pulse to mix.
• Add ground beef, pulse till thoroughly mixed.
• Form into meatballs 1-1/2 to 2 inches in diameter.
• They will be soft (it makes about 20 meatballs or so).
• Place on a foil-lined 10 x 15 jelly roll pan.
• Bake at 400 degrees for about 20 minutes.

MERRY MEATBALLS

Steps:

• 2-inch diameter meat balls work well.
• Place in a 13 x 9 x 2-inch baking pan
• combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes.
• Pour sauerkraut mixture over meatballs and bake, uncovered, at 350*F (175*C) for 1 to 1 1/2 hours.