Auntvernasmeatballs Recipes

INCREDIBLE BAKED MEATBALLS

Steps:

• Mix all ingredients with hands.
• Form into golfball sized meatballs.
• Bake at 350 degrees for 30 minutes.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

MEATBALL CURRY

Steps:

• For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
• For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
• When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
• Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
• To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

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

EXCELLENT CLASSIC 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 Kosher 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 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 cooled onion mixture, season generously with Kosher 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 a 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!

NONNA'S SPAGHETTI & MEATBALLS

Steps:

• To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
• To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
• Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
• 30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
• Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

EASY OVEN MEATBALLS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Combine milk, onion, eggs and salt.
• Stir in bread crumbs and let stand for 5 minutes.
• Crumble in the ground meat, and mix thoroughly with your hands.
• Threaten to touch someone with your gross meat-covered hands (optional).
• Shape into 8 dozen small meatballs 1 to 1 1/2 inches in diameter.
• Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check.
• If you don't have enough oven space or baking pans to bake all of this at once, please put the remaining raw meat mixture in the refrigerator until you can bake it.
• Let's be careful out there.
• Of course, using lean meat is the healthiest, but if the meat you're using is particularly fatty, I have found that baking the meatballs on a rack placed over a broiler pan or other shallow pan will allow most of the fat to drip away.
• If you do this, it's best to put a little water in the bottom of the pan or the fat may start to smoke.
• I do this in the oven, not the broiler.
• If you do try broiling meatballs, let me know how it turns out, for you are braver than I.
• MEATBALLS TO DIE FOR- This is an idea my husband came up with.
• Put your already baked meatballs in a baking dish.
• The more shallow the pan, the shorter time this will need to bake.
• Now, take a can of cream of mushroom soup, and a can of cream of shrimp soup.
• Mix them together, and add about 1/2 cup milk, just enough to let you mix it smoothly.
• Pour the soup mixture over the meatballs evenly.
• Bake this at 350 for about an hour.
• You want the sauce to get real thick and rich.
• We usually serve this over rice, but it can go over noodles or mashed potatoes, or on bread or a roll for a hot sandwich.
• I have also made it in a crockpot, cooking it on low for about 8 hours.
• Cooking on high turns this to mush.
• Still tastes good, but not pretty for serving to guests.
• This dish has been taken to many potlucks and served to guests numerous times, and there has never once been any leftovers-- so I can't say how it tastes re-heated!
• OTHER IDEAS Of course, it goes without saying (but I sometimes tend to state the obvious) that these are a perfectly easy way to make spaghetti and meatballs.
• Make your sauce (or open the jar) and gently heat the meatballs with the sauce.
• Using that same sauce, or using pizza sauce, or barbecue sauce, serve the meatballs on Hoagie/Submarine/Poorboy/Grinder8Ô (Insert Appropriate Regional Term Here) Rolls, with sauce and cheese of your choice.
• Heat in a sweet and sour sauce and serve on toothpicks as hors d'oerve (horse doovers?) or over steamed rice.
• A friend of mine used to make a simple barbecue sauce by mixing a jar of currant jelly with a bottle of chili sauce.
• Warm meatballs in this mixture, or use my Bobbie-Q Sauce recipe, and serve over in sandwich rolls, or over hot cooked rice, potatoes or noodles.
• On a hors d'oerve buffet, you can serve plain hot meatballs with an assortment of sauces for dipping.
• Provide toothpicks and small plates.
• As you can see, Easy Oven Meatballs in your freezer mean quick and easy meals!
• You'll come up with plenty more ideas to use these versatile, mildly seasoned morsels.

OATMEAL ENERGY BALLS

Steps:

• Mix oats, peanut butter, raisins, and honey together with a fork in a bowl. Knead mixture by hand until fully incorporated; roll into 1-inch balls. Refrigerate for at least 1 hour.