Grandmas Meatballs Recipes

GRANDMA'S SWEDISH MEATBALLS

Steps:

• Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

GRANDMA'S AUTHENTIC SWEDISH MEATBALLS

Steps:

• Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
• Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
• Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

GRANDMA'S ITALIAN MEATBALL RECIPE

Steps:

• In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
• Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
• Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
• Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
• Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
• At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
• Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

GRANDMA'S MEATBALLS

Steps:

• In a large bowl mix together the ground beef, bell pepper, rice, salt and pepper.
• Form 6 equally sized meat balls. They will seem large.
• Place in a 3-4qt pot.
• Cover completely with tomato juice.
• Bring to a boil, cover and reduce to simmer.
• Simmer for 1 hour.
• Serve with mashed potatoes and garlic bread sticks.
• Use the tomato juice as gravy. You may add more juice as this will reduce as it cooks.
• Enjoy!

GRANDMA'S ITALIAN MEATBALLS

Steps:

• Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined. Do not overwork meatball mixture.
• Make golfball size meatballs with meatball mixture.
• Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through.
• Combine browned meatballs in a pot with sauce and raisins.
• Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly.
• If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it.
• Serve over spaghetti, on rolls, or however your heart desires.

GRANDMA'S ITALIAN MEATBALLS

Steps:

• 1. In large bowl, combine the meats,cheese, bread crumbs soaked in milk,onion, eggs, garlic, parsley.salt ,pepper,italian seasoning, and worchestershire sauce
• 2. Mix thoroughly, but don't over mix, will make the meatballs tough. The trick to moist meatballs is softening bread crumbs in the milk
• 3. Form into 2 inch balls..brown in skillet with small amount of oil, on med heat, or bake in the oven for 20 min at 375. I do the oven method,Grandma always browned hers in olive oil and a little vegetable oil combined.
• 4. Serve with your favorite spaghetti sauce, ENJOY! I make the balls bigger if using for meatballs subs. I slice them in half,flat side down on hoagie roll, add sauce, cheese, broil for about 10 min... I also smash them up and add them to my sauce for lasagna..

GRANDMA'S MEATBALLS

Steps:

• Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
• Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
• Bring 2 quarts of water to a boil, add some salt.
• Roll the meat mixture into golfball (or a bit smaller) sized balls.
• Drop the balls into the boiling water and cook covered for 15 minutes.
• Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
• Place the meatballs in a single layer in a 9X13 baking dish.
• Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
• Turn the meatballs a couple of times.