Michelles Meatballs Recipes

MEATBALLS

Steps:

• In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
• Drain the juice out of the bottom of the pan. Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is.
• Slice the pork into roughly 1-inch cubes, season with salt and pepper.
• Heat a large soup pot over medium-high heat. Add the olive oil and heat. When the oil is hot, add the pork and saute. When slightly brown, turn over and stir with a wooden spoon. Allow to cook for another 2 minutes, until evenly browned on all sides. Remove the pork and allow to cool in bowl, set aside.
• In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and stir. Add the caramelized pork back to the vegetables in the pot and stir. Add chianti to pot, stir and bring to boil. Add the tomato paste and the chopped tomatoes. Stir and simmer for 2 hours, skimming the top occasionally of scum that forms.

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.

MELINDA'S PORCUPINE MEATBALLS

Steps:

• Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
• Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.

MICHELLE'S ULTIMATE BEEF STROGANOFF CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
• Season ground beef with salt, pepper, and garlic powder.
• Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
• Pour mixture over noodles. Add carrots; stir until evenly combined.

MICHELLE'S DAD'S PARTY MEATBALLS

Steps:

• Put meatballs into crockpot and cover with barbecue sauce and jelly.
• Cook on high for 1-2 hours.
• Stir meatballs and top with drained pineapple. Cook on low for 4-6 hours longer before serving.

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.

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.