Best Bevs Meatballs Recipes

GRANDMA BEV'S MEATLOAF/MEATBALLS

Steps:

• preheat oven to 350 degrees.
• I find it easiest and more to my taste to just toss the onion and green pepper in my little mini food processor(or chopper) because I don't like huge chunks of onion or green pepper.
• Mix everything together - except the ketchup.
• For the meatballs form into balls should make approximately 12 meatballs.
• Put into pan.
• Just before baking add the ketchup to the top, making sure to spread it all over.
• Bake for about an hour or until done. The ketchup turns a very dark red color, and doesn't look liquidy at all; that's when I usually know it's done.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

MEATBALLS AND BEANS

Steps:

• Combine bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, cook meatballs and onion until meatballs are browned; drain. Add beans, ketchup, brown sugar and mustard. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meatballs are no longer pink.

BEV'S MEATBALLS

Steps:

• 1. Mix ingredients in given order one by one.
• 2. After completely mixed by hand, let stand for at least 20 minutes.
• 3. Form into meatballs (golf ball size) and fry slowly until golden brown.
• 4. Do not turn until completely done on one side and do not crowd pan.
• 5. If not using non-stick pan, cook in 1/8 cup of oil.
• 6. Tomato Sauce: Saute onion and garlic in butter for 5 minutes.
• 7. Crush tomatoes into medium pieces.
• 8. Add all ingredients except baking soda, mushrooms, and meatballs.
• 9. Simmer in covered saucepan for 1 hour.
• 10. Stir sauce often and keep heat low.
• 11. Add browned meatballs and simmer 30 minutes.
• 12. During last 15 minutes add mushrooms.
• 13. During last 10 minutes add baking soda.
• 14. If sauce is too thick, add water.
• 15. If sauce is too thin, cook uncovered for 15 minutes.

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.)