Big Jims Big Jims Meatballs Recipes

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BIG JIM'S MEATBALLS RECIPE - (5/5)



Big Jim's Meatballs Recipe - (5/5) image

Provided by á-347

Number Of Ingredients 10

2 pounds ground beef
2 eggs
1 cup Japanese (Panko) bread crumbs
1 tablespoon granulated garlic
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Romano
Preheat oven to 400 degrees F.

Steps:

  • Mix all the ingredients in a bowl and mix with hands until well blended. Form beef mixture into balls about 3 to 4 ounces each. Place in a greased baking dish, cover with foil and place in oven for 25 minutes. Remove from oven and check to make sure they have cooked completely through

BIG JOHN'S SOUTHERN BUTTERMILK MEATBALLS



Big John's Southern Buttermilk Meatballs image

Make and share this Big John's Southern Buttermilk Meatballs recipe from Food.com.

Provided by Big John

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
3/4 cup milk
3/4 cup breadcrumbs (Fine)
1/4 cup onion, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup butter
2 tablespoons flour
2 teaspoons sugar
2 cups buttermilk
2 tablespoons prepared mustard

Steps:

  • Combine the beef, milk, bread crumbs, onion, 1 teaspoons of salt, and the pepper.
  • Mix thoroughly then shape into 16 balls.
  • Melt 2 tablespoons of the butter in a skillet then brown the meat balls well on all sides.
  • Remove the meat balls from the pan and add the remaining butter.
  • Blend in the flour, sugar, and the other 1/2 teaspoons of salt.
  • Add the buttermilk and mustard and cook, stirring constantly until thickened.
  • Reduce the heat and return the meat balls to the sauce.
  • Cover and simmer for 25 minutes.

JIM HARRISON'S MEATBALLS



Jim Harrison's Meatballs image

This recipe is from "The Raw and the Cooked: Adventures of a Roving Gourmand" by Jim Harrison. Cook time is a guess.

Provided by Queen Dana

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground chuck or 1 lb veal
2 beaten eggs
5 garlic cloves
1/4 cup parsley
3 -4 anchovy fillets, preferably salt-packed
ample extra virgin olive oil
salt and pepper, to taste
1 cup freshly made breadcrumbs

Steps:

  • SAUCE:.
  • Pour a liberal amount of good olive oil in the bottom of the baking pan. Halve a dozen or so tomatoes and place them in the pan. Sprinkle them liberally with chopped garlic, fresh basil, and thyme. Cook for about an hour at 325°F Chop this roughly and you have your sauce.
  • MEATBALLS:.
  • Saute the garlic, finely chopped, in olive oil until translucent. Add the anchovies and let melt, then add the parsely and wilt; let cool. Mix the meat with the eggs. Add the cooked garlic, anchovies, parsley, salt and pepper, and bread crumbs. Form your meatballs, but not too large or they will crack. Brown in olive oil, then cook slowly. Mix in your roasted tomato sauce.".

Nutrition Facts : Calories 336.9, Fat 13.9, SaturatedFat 4.8, Cholesterol 182, Sodium 432.7, Carbohydrate 21.1, Fiber 1.4, Sugar 1.9, Protein 29.8

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