MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
Steps:
- Mix all ingredients gently in a large bowl until well combined.
- Roll meatballs 1 1/2- 1 3/4" in diameter.
- Heat about 1/4" of oil over medium heat in a large frying pan.
- Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
- Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
- Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
ITALIAN MEATBALL HOAGIES
From a TOH Entertaining cook-book I received from a TOH party. The cook-book is full of fabulous recipes:-)
Provided by CoffeeB
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 7 ingredients.
- Crumble beef over mixture and sprinkle with cracker crumbs.
- Mix gently.
- Shape into 1 inch balls.
- Place in ungreased 15x10 inch baking pan.
- Bake at 350 degrees for 20-25 minutes or until meat is no longer pink.
- Drain on paper towels.
- For Sauce:.
- In a large sauce pan, combine the tomato sauce, parmesan cheese, oregano, basil, parsley and salt.
- Bring to a boil over medium heat.
- Add meatballs.
- Reduce heat, cover and simmer for 20 minutes or until heated through.
- serve meatballs and sauce on buns.
- Top with mozzarella cheese if desired.
Nutrition Facts : Calories 315, Fat 18.1, SaturatedFat 7.6, Cholesterol 125.8, Sodium 872.6, Carbohydrate 14, Fiber 1.6, Sugar 3.5, Protein 23.5
BAVARIAN STYLE MEATBALLS
These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.
Provided by Ter Denlinger
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 4h5m
Yield 7
Number Of Ingredients 6
Steps:
- In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
- Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 76.7 g, Cholesterol 49.5 mg, Fat 17.1 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 7.7 g, Sodium 1953.5 mg, Sugar 54.2 g
CONTEST-WINNING BAVARIAN MEATBALL HOAGIES
When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They're a guaranteed crowd-pleaser when I serve them as party appetizers, or spooned over crusty rolls and topped with cheese for irresistible sandwiches. -Peggy Rios, Mechanicsville, Virginia
Provided by Taste of Home
Time 3h15m
Yield 12 sandwiches.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 3-4 hours. , Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.
Nutrition Facts : Calories 643 calories, Fat 36g fat (18g saturated fat), Cholesterol 95mg cholesterol, Sodium 1302mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 29g protein.
SLOW COOKER BAVARIAN MEATBALL SANDWICH RECIPE
These slow cooker meatball sandwiches are so easy and delicious
Provided by Contributor
Categories Main Course
Time 4h5m
Number Of Ingredients 7
Steps:
- In a crockpot combine meatballs, onion, brown sugar, soup mix and Coke. Cover and cook on low for 3.5 to 4.5 hours or until heated through.
- Place meatballs on each bun bottom and sprinkle with 1/4 C shredded cheese. Place on baking sheets and broil for 2 minutes or until cheese is melted. Replace bun tops and serve!
Nutrition Facts : Calories 690 kcal, Carbohydrate 49 g, Protein 37 g, Fat 38 g, SaturatedFat 17 g, Cholesterol 119 mg, Sodium 866 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
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
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