Mother In Laws Meatballs Recipes

THE MOTHER-IN-LAW

The Mother-in-Law image

Provided by Jeff Mauro, host of Sandwich King

Time 1h50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 cups Chili Sans Beans, recipe follows, or your favorite prepared chili
4 Chicago-style hot tamales (or 4 prepared pork, chicken or beef tamales), usually found in the freezer section
12 sport peppers, chopped
1/4 white onion, chopped
4 hot dog buns
1 1/2 cups shredded Manchego
2 small bags corn chips, such as Fritos, crushed
1 teaspoon vegetable oil
1 1/2 pounds ground sirloin
1 pound Mexican-style chorizo,such as El Supremo brand
1 onion, diced
1 to 2 tablespoons chili powder
1 to 2 tablespoons ground cumin
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1 stout beer
1 tablespoon hot sauce
One 14.5-ounce can crushed tomatoes
1 cup chicken stock

Steps:

Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes.
Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes. (Or follow the package directions of the tamale you use.)
In a small bowl, combine the sport peppers and chopped onion.
For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns. Remove the husks of the tamales. Place the tamales in the buns and top with the Manchego. Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips. Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.
In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.

MOTHER-IN-LAW'S BARBECUED MEATBALLS

Mother-In-Law's Barbecued Meatballs image

My husband overwhelmingly prefers my cooking to his Mother's, but this is one recipe I got from her that is still a big favorite for both him and our son. I adjusted the amounts a bit to make a bit more sauce, but it's basically her original recipe. It's on the sweet side, but you can adjust flavorings to suit your family's tastes. I sometimes add a bit of crushed red pepper to add some kick. Don't let the amount of ketchup scare you! It does not taste ketchupy - just rich and flavorful. The meatballs still taste good even if you want to stretch them by adding a bit more oats or bread. Note: In response to reviews, I have posted an alternative method of browning the meatballs in the oven.

Provided by pattikay in L.A.

Categories Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
2 tablespoons onions, chopped
1 egg
2 slices bread, cubed
1/3 cup oatmeal
2/3 cup milk
salt and pepper
1 1/2 cups ketchup
1 cup brown sugar
3 tablespoons soy sauce
2 teaspoons mustard (I prefer spicy brown or dijon)
3/4 cup water
cooked rice

Steps:

Meatballs:.
Mix ground beef, onion, egg, bread, oatmeal, milk, salt and pepper in a large bowl.
Roll into balls.
Brown meatballs in a skillet; these are very moist meatballs, making them a bit tricky to brown in a skillet. I usually just push them around a bit and don't brown completely.
Alternatively, meatballs could be browned briefly in the oven in a nonstick pan at 400 degrees Fahrenheit for about 10 minutes. Tthey don't need to be cooked through since they will be cooked in the sauce. I've never done it this way, so just watch them so they just brown rather than cook all the way and get dried out.
Place browned meatballs in baking dish.
Sauce:.
Mix ketchup, brown sugar, soy sauce, mustard, water together.
Pour sauce over meatballs.
Bake uncovered at 350 degrees Fahrenheit until meatballs are cooked through, about 30 minutes.
Serve over rice.

Nutrition Facts : Calories 654.6, Fat 20.9, SaturatedFat 8.2, Cholesterol 129.3, Sodium 1978.8, Carbohydrate 90.8, Fiber 1.5, Sugar 75, Protein 29

ULRIKA'S MOTHER'S MEATBALLS

Ulrika's Mother's Meatballs image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 baking potato, like russet, boiled, peeled, and grated
1/2 cup minced onion
3/4 cup whole milk
Salt and freshly ground black pepper
Pinch ground allspice
1 pound ground beef chuck
4 ounces butter

Steps:

Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.