Looking for your best meat ball recipe. Anyone have a recipe that everyone says is the best?

Get some mince.


add anything you want to it. could be herbs, cheese anything


grab little bits of it and roll it into balls. and ta da. you have meatballs then do a simple tomatoe sauce xLooking for your best meat ball recipe. Anyone have a recipe that everyone says is the best?
Thanks for choosing me as a best answer but i dont really get it. You said ' I think I can do better than that' if you think that why did you choose me then. Report Abuse
Looking for your best meat ball recipe. Anyone have a recipe that everyone says is the best?
Ingredients





For the sauce:


3 tablespoons extra virgin olive oil


7 cloves garlic: 4 whole, 3 minced


1 28 ounce can peeled San Marzano tomatoes, crushed by hand


1 28 ounce can plum tomatoes, chopped coarse


sea salt, to taste


freshly ground black pepper, to taste


dried red pepper flakes, to taste





For the meatballs:


1/4 pound sweet Italian sausage, casing removed


1/2 pound ground beef [not lean]


1/2 pound ground pork [not lean]


2 whole eggs


1/2 cup freshly grated Pecorino Romano, plus additional for serving


1 tablespoon fresh oregano, chopped, or 1 teaspoon dried


1 clove garlic, minced fine [see Cook’s Note]


1 large shallot, minced fine [see Cook’s Note]


1 cup dry bread crumbs [Progresso “Italian Style” recommended]


1/4 cup milk





1 cup safflower or canola oil, for frying





1 pound spaghetti, cooked al dente





Fresh basil leaves, for garnish





Method





For the sauce:


Heat oil in a Dutch oven over medium heat until it shimmers. Add the 4 whole cloves garlic and sauté until just brown. Add the 3 minced cloves garlic and contents of both cans of tomatoes. Season with sea salt, freshly ground black pepper and red pepper flakes; let simmer while you prepare the meatballs.





For the meatballs:


Use your hands to form meatballs by mixing sausage meat with ground beef and pork, eggs, cheese, oregano, garlic and shallot. Add bread crumbs and incorporate fully. Add milk, drop by drop, until mixture is moist and holds together. Form into balls.





Heat oil in a large pot or 12 inch skillet and fry meatballs in batches, browning all sides. Remove to paper toweling to drain.





Arrange drained meatballs in sauce and simmer 20 minutes.





Put a little of the sauce on a large platter and plate the spaghetti in “nests”. Serve sauce and meatballs on top of hot spaghetti, garnish with basil and pass grated Pecorino Romano at the table.





Serves six.





Cook’s Note: On occasion I employ my rasp to grate the garlic and shallot for the meatballs. Grating quickly releases more of the essential oils and creates a finer-textured end product allowing even-distribution throughout the meatballs.
INGREDIENTS (Nutrition)


Tomato Sauce:


1/4 cup olive oil


3 cloves garlic, minced


1 large onion, sliced


2 (14 ounce) cans canned tomatoes


2 tablespoons chopped fresh basil


Meatballs:


8 ounces ground beef


1 cup graham cracker crumbs


2 eggs


2 tablespoons grated Parmesan cheese


1/4 cup chopped fresh parsley


3 tablespoons olive oil


1 (12 ounce) package spaghetti


salt and pepper to taste


chopped fresh basil


grated Parmesan cheese





DIRECTIONS


Combine 1/4 cup olive oil, garlic, onion, tomatoes, and 2 tablespoons chopped basil in a large saucepan; bring to a boil. Season with salt and pepper. Reduce heat, and simmer gently for at least 40 minutes.


While the sauce simmers, combine ground beef, graham cracker crumbs, eggs, 2 tablespoons Parmesan cheese, parsley, and 3 tablespoons olive oil in a large bowl. Mix well with clean hands, and shape into 20 walnut-size meatballs. Heat a large skillet over medium-high heat; fry meatballs until browned and cooked though, about 10 minutes. Add the meatballs to the tomato sauce, and simmer gently while boiling the pasta.


Bring a large pot of salted water to a boil; stir in spaghetti. Cook the pasta until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well. Carefully toss the spaghetti with the sauce and meatballs. Serve, sprinkling each plate with fresh basil and Parmesan cheese.
Reunion Meatballs --








.INGREDIENTS


1/2 cup milk


1 egg


1 medium onion, chopped


3 bacon strips, cooked and crumbled


1/2 cup crushed saltines


2 teaspoons salt


1 1/2 pounds lean ground beef


1/2 pound bulk pork sausage


SAUCE:


1 (14 ounce) bottle ketchup


1 1/4 cups water


1/2 cup white vinegar


1/2 cup packed brown sugar


1 medium onion, chopped


1 tablespoon chili powder


1 1/2 teaspoons Worcestershire sauce


Dash salt








..DIRECTIONS


1.In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 13-in. x 9-in. x 2-in. baking dish.





2.In a large saucepan, combine the sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes.





3.Pour over meatballs. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until meat is no longer pink.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…








Crispy Meatballs --








.INGREDIENTS


1 egg


1/4 cup ketchup


1 cup crisp rice cereal


1 tablespoon brown sugar


1 tablespoon finely chopped onion


1 teaspoon salt


1/2 teaspoon ground mustard


1/4 teaspoon pepper


1/8 teaspoon ground nutmeg


1 pound ground beef








..DIRECTIONS


1.In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls and place in a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 30 minutes or until the meat is no longer pink.
I have several meatball recipes but my favorite is the one that is most basic.





Ground beef, 1/2 tsp onion powder, 1/8 S %26amp; P, 2 eggs for 4 lbs ground beef (I have a lot of boys who eat heartily), 1/2 cup of bread crumbs. I mix everything by hand and then use an ice cream scooper to form the balls. Never mash the meatballs tightly as this will make a tough meatball. I bake them in the oven at 425 F for 20 minutes then I add them to a sauce that I have heating on the stove.





You can season any way that you want such as adding garlic powder or fresh onions etc...
New Standard Meatballs





1 pound ground chuck


¼ log of JC Potter Hot sausage


3 big cloves garlic, pressed


¼ tsp oregano


1 cup to 1 ½ cups cheese (Mozzerella)


¼ tsp paprika


1 ¼ tsp salt


3 TBS parsley


1 egg


Lemon zest from whole lemon and ½ the juice


¼ cup bread crumbs


Blend all ingredients well.


Form into balls.


Bake at 400 degrees, turning once. Bake for about 15 minutes on each side.


Cool and check for doneness.
to keep the meatballs moist use half beef and half pork.


finely dice onion


chop parlesy


basil


oregano


garlic


garlic salt


garlic powder


ground white pepper


mix all the ingredients


roll into balls


then roll in cornflour or potato starch


shallow fry just to seal the outsides


place in baking tray


pour some napolitana sauce over meatballs


cover with foil


bake


enjoy
I've used this one a few times and really like it.








http://www.foodnetwork.com/recipes/cooking-live/vita-grecos-gravy-recipe/index.html
Spaghetti Meatballs! yum yum!
try www.wasfasahla.com
I know if you put grape jam into the recipe its really good.
just include herbs and spices...add tomatoe sauce a little bit