Bergiesbestmeatballs Recipes

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.

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.)

BERGIE'S BEST MEATBALLS

Steps:

• Mix together the ground meat, potatoes,onion, salt and Allspice.
• Mix well, use your hands.
• Shape the mixture into Ping Pong sized meatballs.
• Put the Broth and water in a saucepan and bring to a boil.
• Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
• Using a slotted spoon remove meatballs and drain on a paper towel.
• Reserve the broth.
• At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
• When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
• Add the reserved broth to the pan and simmer until the meatballs are cooked through.
• If you wish you may add a little flour to thicken the broth.