Best I Miss The Blue Parrot Meatballs Recipes

I MISS THE BLUE PARROT MEATBALLS

Steps:

• Combine all ingredients together in a mixing bowl. Shape mixture into 8 large balls (about the size of a baseball). Place on a baking sheet and bake for 60 minutes at 350 degrees. Add to your favorite marinara sauce and serve with pasta.
• Or make 12 tennis ball sized meatballs and bake for 45 minutes.
• Or make 24 golf ball sized meatballs and bake for 30 minutes.
• Or make 48 gumball sized meatballs and bake for 20 minutes.
• Random Advice: If your raw meatballs are ugly and not perfectly round - they will NOT look any better after you cook them. I was hoping they would magically look perfect after baking - but they don't -- Still ugly. Shape your meatballs with care. Don't worry - the sauce will cover them!
• Line your baking sheet with foil for easy clean up.
• I don't like to touch raw meat - so I wear two sandwich baggies on my hands when rolling balls since I don't have plastic kitchen gloves. We also use a potato masher to mix up everything. I know hands work better - but I just won't touch it. I don't like other people touching my food either -- just sayin!
• You can cry a little about your delicious meatballs -- now go and enjoy!

BLUE CHEESE MEATBALLS

Steps:

• Add all the ingredients to a large mixing bowl; mix well to combine.
• Form mixture into 1/2-inch balls.
• Put the balls on a baking sheet with a rim.
• Bake in a 375° oven for about 10 minutes or until browned.
• Serve immediately with toothpicks for spearing.

MOZZARELLA MEATBALLS

Steps:

• Stir together egg, milk, garlic powder, onion and bread crumbs.
• Mix in ground beef.
• Divide meat mixture into 20 equal sized pieces.
• Cut cheese into 20 equal sized pieces.
• Roll each piece meat around a piece of cheese, making sure to completely seal the cheese inside of the ball.
• Preheat oil in skillet.
• Add meatballs to pan.
• Brown lightly on all sides.
• When meatballs are browned cover with spaghetti sauce and bring to a boil.
• Reduce heat to a simmer, cover and cook 10 more minutes.
• Serve over you favorite pasta, or make a sub sandwich.

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

TURKEY AND BLUE CHEESE MEATBALLS

Steps:

• Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and set aside.
• Pulse garlic cloves in a food processor until minced. Add onion and jalapeno, and pulse until minced again. Scrape the onion mixture into a large bowl along with the turkey, blue cheese, bread crumbs, egg whites, and olive oil. Season with soy sauce, parsley, Italian seasoning, pepper, and chili powder. Mix well.
• Roll the mixture loosely into 2 inch balls, and place onto prepared baking sheet. Bake in preheated oven until golden brown, and no longer pink in the center, about 25 minutes.

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.