MOM'S BEST SUNDAY MEATBALLS
Mom's Sunday Meatballs happens to be the BEST meatballs you will ever taste! Her meatballs are made with lean ground beef, a loaf of old bread, eggs, cheese, and seasonings. Then fried before they go into a tomato sauce. Every meatball is super moist, soft and delicious with every bite.
Provided by 2 sisters recipes
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- In a large bowl. Soak a loaf of Italian bread for about 3 minutes.
- Remove bread from the water. Remove the crust and discard, leaving only the inside dough.
- Use your hands and squeeze all liquid from the bread. Transfer bread to a large bowl.
- Combine bread with ground beef, eggs, cheese, garlic powder, pepper, and parsley.
- Mix with your hands to combine well, or use your food processor. Using a spoon to mix will not work. The mixture will be very sticky. Best to wash your hands before shaping them into meatballs.
- Scoop a small amount of meat mixture into your hand and roll into 2-inch balls. Transfer each meatball onto a sheet of wax paper. Set them aside.
- On the stovetop, using a deep medium-size skillet, pour oil.
- Heat oil on medium heat. When the oil is hot, carefully add a few meatballs and fry until the bottom is crispy brown. Gently turn meatballs over once and continue until crispy brown.
- Remove meatballs from the pan and drain onto a platter lined with paper towels.
- Repeat until all meatballs are fully cooked.
- Eat them alone, fried or place them into your Tomato Sauce and simmer for about 30 minutes to one hour. Using a spoon, gently remove the meatballs, transfer them onto a platter and serve.
- Yields: about 20 meatballs
- In a large heavy-bottomed pot, add the olive oil, onions, red pepper flakes, and basil, and simmer on medium-low heat for about 10 minutes.
- Then add only one can of tomatoes (blended) to the onions to prevent the onions from burning while cooking. (This is a trick my husband learned from his mom). Occasionally stirring. Continue to simmer the onions on low heat for another 15 minutes.
- Then add in the rest of the tomatoes and salt. Cover and raise the heat to bring to the sauce a boil. Lower the heat again, and continue to simmer the sauce on low heat.
- Add the meatballs to the sauce. Simmer for an additional hour, occasionally stirring the sauce. The total cooking time should be about 1 and ½ hours. Taste the sauce. Turn off the heat. Allow the sauce to cool down slightly.
- Yields: 3 quarts
Nutrition Facts : Calories 296 calories, Protein 12.5 grams protein, ServingSize 2 meatballs
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
BEST EVER MEATBALLS (MOM'S)
This is a family favourite from generations back , This receipe freezes very well. It is a fabulous make ahead receipe. It is excellent for a potluck or just for a fabulous change. It is a must try. I have never come accross a sweet and sour meetball receipe as great as this one.
Provided by Kimberley Quinlan
Categories One Dish Meal
Time 1h30m
Yield 15 15, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients together. Make into meatballs and fry until brown on all sides.
- Put meatballs in casserole dish.
- Last 7 ingredients for sauce: Combine and pour over top.
- Bake in oven at 350°F for 1 hour.
- Taste the Wow.
- Serve with rice or potatoes.
BITE-SIZE SOUP MEATBALLS
Making these meatballs can be very time consuming but once you make and freeze them they are actually a time-saver. These are great to use in a quick Italian Wedding Soup. They're also great added to ramen noodle soup with some mixed frozen vegetables. Use in pasta or with finger rolls for 'mini' meatball sandwiches (for little mouths). The possibilities are endless :-)
Provided by afghanmom
Categories Meat
Time 2h20m
Yield 200 mini meatballs, 16-20 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl combine all ingredients and mix well.
- Shape into 3/4" balls.
- You will have about 200 meatballs.
- Place on foil lined cookie sheets.
- Bake in a 350' oven for 20 minutes.
- Keep meatballs on baking sheet and when they are slightly cooled, place sheets in freezer.
- When meatballs are frozen solid, place in large freezer bag.
- They will be individually frozen so you can take out and use as much or as little as you need.
Nutrition Facts : Calories 125.3, Fat 6.4, SaturatedFat 2.4, Cholesterol 67, Sodium 98, Carbohydrate 2.8, Fiber 0.2, Sugar 0.4, Protein 13.2
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