Joes Juicy Meatballs Recipe 5

THE JUICIEST MEAT BALLS EVER

The Juiciest Meat Balls Ever image

Provided by George Duran

Time 35m

Yield about 20 meatballs

Number Of Ingredients 11

Ingredients

1/2 cup panko bread crumbs
1/4 cup whole milk
1 pound ground beef
1 pound ground pork
1 onion, finely chopped
1/2 stick butter, softened
2 large eggs
1/2 cup chopped parsley leaves
Kosher salt
Freshly ground black pepper
Olive oil, for frying

Steps:

Soak the bread crumbs in the milk while you prepare the other ingredients.
Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

JUICY LUCY MEATBALL BURGER

Juicy Lucy Meatball Burger image

This Italian-style burger has all your favorite parts of a meatball, is stuffed with mozzarella AND topped with melty cheese. To round it out we serve it on a garlic bread bun with crispy pancetta and marinara sauce.

Provided by James Briscione

Categories main-dish

Time 40m

Yield 4 burgers

Number Of Ingredients 11

Ingredients

1 1/2 pounds meatball mix (beef, veal and pork)
1/2 cup flat-leaf parsley, chopped
1/3 cup grated Parmesan, plus more for topping
2 teaspoons ground fennel
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
12 slices mozzarella
8 thin slices pancetta (about 3 1/2 ounces)
4 tablespoons unsalted butter
4 sesame seed hamburger buns
1 cup marinara sauce, warmed

Steps:

Preheat the broiler.
Mix the meatball mix, parsley, Parmesan, fennel, 2 of the garlic cloves, 2 teaspoons salt and a generous amount of pepper in a large bowl. Divide the mixture into 4 equal balls. Working with one ball at a time, divide it in half and flatten to make 2 patties about 5 inches in diameter. Fold 2 slices of mozzarella into quarters and place into the center of the patty. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. Repeat with the remaining balls and 6 of the cheese slices. (At this point, you can freeze the burgers. Thaw in the refrigerator before cooking.)
Cook the pancetta in a large cast-iron skillet over medium-high heat, flipping once, until the fat has released and it's crispy, 3 to 4 minutes. Remove to a paper-towel-lined plate. Add the burgers to the pan and cook, flipping once and topping each patty with 1 slice of the remaining cheese with 1 minute of cooking time left. Cook until nicely golden brown and an instant-read thermometer registers 150 degrees F for medium, 4 to 5 minutes per side.
Meanwhile, melt the butter in a small saucepan or microwave-safe bowl and stir in the remaining garlic. Place the hamburger buns onto a baking sheet and brush both sides with the garlic butter. Broil until toasted, 1 to 2 minutes. Spread 1 to 2 tablespoons marinara sauce on each bottom half of the buns. Place a burger patty on top of the bottom half of the bun. Then top each burger with a spoonful of marinara, 2 pieces of pancetta, a sprinkle of Parmesan and the top half of the bun.

JOE'S B.B.Q BARBECUE MEATBALLS

Joe's B.B.Q Barbecue Meatballs image

Originally, I had created this as a meatloaf and then thought it would make a great game-day snack. It now goes with me to every party I'm invited to. -Joe Hendrick, Gabbs, Nevada

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 18

Ingredients

2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup barbecue sauce
2 tablespoons dried minced onion
1 tablespoon brown sugar
1 tablespoon ketchup
2 garlic cloves, minced
1 pound bulk Italian sausage
3/4 pound ground beef
SAUCE:
1 tablespoon canola oil
1 cup chopped sweet onion
1 can (15 ounces) tomato sauce
1/4 cup packed brown sugar
1/4 cup barbecue sauce
1 tablespoon Italian seasoning
1 tablespoon Dijon mustard
1 cup shredded part-skim mozzarella cheese, optional

Steps:

Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Add sausage and beef; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place on a greased rack in a shallow baking pan. Bake 10-12 minutes or until cooked through., Meanwhile, for sauce, in a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomato sauce, brown sugar, barbecue sauce, Italian seasoning and mustard; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until slightly thickened, stirring occasionally., Add meatballs and stir gently to coat. If desired, sprinkle with cheese and let stand, covered, 5 minutes.

Nutrition Facts :

LARY'S JUICY MEATBALLS

Lary's Juicy Meatballs image

Make and share this Lary's Juicy Meatballs recipe from Food.com.

Provided by Marie 6

Categories One Dish Meal

Time 30m

Yield 25 meatballs, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 lb ground pork
6 eggs
1 cup minced onion
1 cup minced celery
1 1/2 teaspoons minced garlic
2 cups freshly ground breadcrumbs (Italian bread)
1 cup grated parmesan cheese
salt (11/2 tsp kosher)
pepper (approx. 10 grinds)

Steps:

Mix all ingredients together.
Form into balls and pan fry in olive oil.
Do not overcook.
Meatballs finish cooking in sauce.

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