Larys Juicy Meatballs Recipes

THE JUICIEST MEAT BALLS EVER

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 JUMBO OVEN-BAKED MEATBALLS

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper. This will make clean up easy because the pan will be greasy.
• Add your meat and ingredients to a large bowl.
• Using clean hands, mix the meat and ingredients together until combined.
• Form jumbo balls that are about 1/4 lb each.
• Bake for 30 minutes.
• Add meatballs to sauce, or your preferred meal side.

JUICY LUCY MEATBALLS

Steps:

• Heat oven to 375°F.
• In large bowl, mix 2 lb ground beef, 2 eggs, 1/2 cup Progresso™ plain bread crumbs, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder.
• Cut 4 oz block Cheddar cheese into 1/2-inch cubes. To assemble each meatball, surround 1 cube of cheese in beef mixture. Place meatballs on ungreased rimmed pan.
• Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center. Serve immediately.

JUICY MEATBALL RECIPE

Steps:

• Combine diced bread in a large bowl with 2/3 cup water. Set aside 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
• Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
• Portion onto a lined baking sheet (about 2 Tbsp per meatball - an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
• To Sautee: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sautee turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.
• To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

MEATBALLS WITH MUSHROOM SAUCE

Steps:

• Combine the meatballs: Add all the meatball ingredients (excluding the vegetable oil) to a large bowl and mix well using your hands. Shape into 1 inch meatballs. You should get about 40 to 50 meatballs.
• Prep for cooking: Line a baking sheet with paper towels. Add some vegetable oil to a large skillet, about 1/4 cup and heat it over medium-high heat.
• Cook the meatballs: Add meatballs to the skillet and cook. If not all meatballs fit in the skillet you will have to do this in a couple batches. Cook the meatballs on all sides, adding more oil if needed in between batches. Remove meatballs from skillet to prepared baking sheet, to soak up the oil.
• Saute the mushrooms: Discard any leftover oil from the skillet and add the butter and melt. Add the mushrooms to the skillet and saute for about 5 minutes until they start to brown.
• Create the sauce: Sprinkle the flour over the mushrooms and stir, cook for about 1 minute to remove the raw taste of flour. Add the white wine, heavy cream and chicken broth. Cook for 10 minutes, stirring occasionally. The sauce should thicken and reduce a bit. If the sauce is too thick add a bit more heavy cream or chicken broth.
• Finish the dish: Add the meatballs to the mushroom sauce and toss them around making sure they're covered in the sauce. Cook for 2 more minutes until they heat through, then garnish with fresh parsley or dill. Serve over mashed potatoes, noodles or rice.

JUICY LUCY MEATBALLS

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil and spray with cooking spray.
• Cut cheese into 15 small squares, set aside.
• Combine onion, egg yolk, bread crumbs, Worcestershire sauce, Lingham's Hot Sauce and salt & pepper. Mix until well combined. Add in ground beef and mix just until combined.
• Divide beef mixture into 15 pieces. Flatten one piece, add a piece of cheese in the middle and wrap the beef around the cheese sealing it as best you can.
• Bake 15-18 minutes. (Don't worry if you see the cheese leaking out, there will be lots more inside)!
• Combine sauce ingredients in a saucepan and bring to a boil over medium heat. Allow to boil 2 minutes while stirring. Add in meatballs and toss to coat. Serve warm!

LARY'S JUICY MEATBALLS

Steps:

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

HOMEMADE MEATBALLS

Steps:

• Begin by combining your Bread, Milk, Worcestershire Sauce, Garlic and Onion in a suitably sized bowl and allow to soak for a few minutes.
• Add in your Parsley, Parmesan, Egg, Oregano, Salt and Pepper and stir until combined. Add in your Pork and Beef and combine with your hands. Don't overwork the meat, only combine until all the ingredients are evenly spread.
• Spray or lightly coat an oven tray with Oil, take a tbsp of each mixture and evenly distribute across the tray. Wet your hands and roll each dollop into balls.
• Broil under the grill on high for around 6-10 minutes or until golden brown on the outside. Flip once half way and shake a couple of times to ensure an even coverage.
• In a suitably sized pot or pan, brown of your Onions and Garlic in a drizzle of Olive Oil, then add your Wine and simmer for a few minutes to burn off some of the alcohol. Stir in your Chopped Tomatoes, Tomato Passata, Basil, Parsley, Salt & Pepper.
• Add in your Meatballs and allow to simmer until the sauce thickens and the Meatballs are piping hot through the centre. (15-20mins)
• Meanwhile, pop your Spaghetti in salted boiling water and cook according the packet instruction. Drain when finished.
• Serve by mixing in your Spaghetti or plonking the Meatballs on top. Either way, sprinkle some extra Parmesan and Basil to serve!

SPICY MEATBALLS

Steps:

• In a wide, heavy saucepan, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook for 1 minute.
• Add the spices and cook, stirring, for 30 seconds. Add the chopped tomatoes. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 10 minutes, while you're preparing the meatballs.
• In a medium bowl, use your hands to gently mix the meat and the spices. Divide the mixture into 24 equal portions (each weighs about 20 grams) and shape them into small, 1-inch meatballs.
• Add the meatballs to the sauce. Turn the heat to medium-high and bring to a boil, then lower the heat back to medium-low, cover, and simmer until the meatballs are cooked through, about 30 minutes. Sprinkle the dish with cilantro and serve.

CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°F.
• Combine all ingredients in a large bowl and mix just until combined.
• Line a baking pan with parchment paper. Divide and roll meat mixture into 1″ meatballs (24 meatballs) and place on baking pan.
• Bake for 20-22 minutes or just until cooked. (Do not overbake)