Christys Meatballs Or Meatloaf Recipes

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CHRISTY'S MEATBALLS OR MEATLOAF



Christy's Meatballs or Meatloaf image

My sister made these meatballs one night when we were in high school and she was learning to cook. The sauce is delicious and the meat can easily be made into a meatloaf for a great week-night dinner.

Provided by Redneck Epicurean

Categories     Meat

Time 50m

Yield 3 dozen meatballs

Number Of Ingredients 24

1 lb ground beef (use very lean beef)
1 egg, beaten
1/2 cup chopped onion
1/4 cup breadcrumbs
2 tablespoons parmesan cheese
2 tablespoons milk
2 teaspoons mustard
1 1/2 teaspoons garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon hot sauce (optional)
2 teaspoons oil
2 teaspoons butter
1 cup ketchup
1/2 cup chopped onion
1 teaspoon garlic, minced
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees.
  • Mix all the meatball ingredients in a large bowl and shape into 1-inch balls. Fry until brown in the oil and butter. Drain off the grease and place meatballs on paper towels.
  • Place meatballs in a 2-qt. baking dish.
  • In a small bowl, combine sauce ingredients. Pour over meatballs.
  • Bake for 20 minutes.
  • For a meatloaf, mix the meat and form into a loaf in a baking dish. Bake for 45 minutes. Remove from the oven and top with the sauce. Return to the oven for 15-20 minutes or until the sauce looks bubbly.

MEATBALL MEATLOAVES



Meatball Meatloaves image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 slices good-quality white bread or sliced peasant bread, torn
1 cup whole milk
1 1/2 pounds ground beef, pork and veal mix
1 egg
Salt and freshly ground black pepper
4 cloves garlic, minced
1/2 cup finely chopped flat-leaf parsley
1/2 to 2/3 cup grated Parmigiano-Reggiano, a couple generous handfuls
Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons
2 cubanelle peppers, chopped
1 red onion, chopped
3 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups beef stock
2 tablespoons Worcestershire sauce

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large bowl, add the bread and the milk and let soak for a few minutes then wring out the moisture. In another large mixing bowl add the meat and the soaked bread. Add the egg, salt and pepper, to taste, the garlic, parsley, cheese and a drizzle of extra-virgin olive oil. Mix to combine and form into 4 mini oval loaves, about 2-inches thick.
  • Arrange the loaves on a medium nonstick baking sheet and drizzle the tops with a little extra-virgin olive oil. Roast in oven for 20 minutes.
  • While meat is roasting, put a medium skillet or sauce pot on the stove over medium heat, and add 2 tablespoons olive oil. Add the peppers and the onions, season with salt and pepper, to taste, and saute for 10 minutes. Stir in the tomato paste, cook for 1 minute, then sprinkle in the flour and stir for 1 minute more. Whisk in the stock and Worcestershire, and season again with salt and pepper, to taste. Reduce the heat and let simmer until ready to serve.
  • Remove the meatloaves from the oven to a serving platter and serve with lots of chunky pepper and onion gravy on top.

OLD FASHIONED MEATLOAF MEATBALLS



Old Fashioned Meatloaf Meatballs image

Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.

Provided by Brandess

Categories     Meat

Time 50m

Yield 12 serving(s)

Number Of Ingredients 19

1 teaspoon olive oil
3 celery ribs, finely chopped
1/4 cup carrot, grated
1/2 large onion, finely chopped
1 lb lean ground beef
1 lb lean ground chicken (can substitute lean ground turkey)
1 tablespoon Worcestershire sauce, divided
1/2 cup Italian seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon all purpose Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large egg whites, lightly beaten
1 (8 ounce) can tomato sauce
2 tablespoons chili sauce, Heinz
1 tablespoon ketchup
1 tablespoon light brown sugar, packed
1 teaspoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
  • Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
  • Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

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