Meat Balls Large Quantity Recipes

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JUMBO CHEESY ITALIAN MEATBALLS



Jumbo Cheesy Italian Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Extra-virgin olive oil, for brushing
3 1/2 cups torn stale Italian bread (about 1/4 loaf)
1 cup whole milk
2 large eggs
2 pounds ground beef chuck
1 small bunch parsley, chopped(about 1 cup)
1/2 cup grated parmesan cheese
1 clove garlic, grated
Kosher salt
1/2 teaspoon red pepper flakes
4 mini mozzarella balls (bocconcini)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 28-ounce can crushed tomatoes
3 to 4 sprigs basil, plus chopped leaves for topping
Kosher salt
Ricotta cheese, for topping

Steps:

  • Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
  • Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
  • Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
  • You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g

HINTS FOR MAKING LARGE QUANTITIES OF MEATBALLS.



Hints for making large quantities of meatballs. image

A method of mass producing meatballs for a wedding reception or any large meal. These may be cooked and frozen ahead for up to a month.

Provided by Aroostook

Categories     Meat

Time 35m

Yield 20 meatballs

Number Of Ingredients 7

1 lb ground beef
1 cup breadcrumbs or 1 cup cracker crumb
1/2 cup parmesan cheese
1 egg
1 teaspoon onion powder
1/4 teaspoon pepper
salt

Steps:

  • Using your favorite recipe for meatballs.
  • Decide on what size your meatballs will be.
  • Figure out how many meatballs per pound.
  • Make meatball mixture in 5 lbs batches.
  • Chill well.
  • Using a rolling pin, roll out 5 lbs of chilled meatball mixture into a large rectangle.
  • Use a pizza cutter to cut.
  • Example: Small meatballs= 20 per pound; 5 X 20= 100; Halve the mixture 2 x 50; 10 x 5 and so forth.
  • Form balls out of the square pieces of meat mixture.
  • Place on greased baking sheet.
  • Bake at 350 F until done.
  • These should be turned once during cooking.
  • Drain, cool and place in gallon ziplock bags until ready to heat.

Nutrition Facts : Calories 85, Fat 4.7, SaturatedFat 1.9, Cholesterol 28.2, Sodium 96.3, Carbohydrate 4.1, Fiber 0.3, Sugar 0.4, Protein 6.2

MEAT BALLS (LARGE QUANTITY)



Meat Balls (Large Quantity) image

Make and share this Meat Balls (Large Quantity) recipe from Food.com.

Provided by ChiSchoolCook

Categories     Meat

Time 1h30m

Yield 2 meat balls, 100 serving(s)

Number Of Ingredients 10

10 lbs ground beef
10 lbs ground turkey
2 tablespoons garlic
2 tablespoons pepper
2 tablespoons salt
2 tablespoons parsley
2 1/2 lbs breadcrumbs
8 eggs
2 cups ketchup
1/2 cup steak sauce

Steps:

  • Combine all ingredients. Mix well.
  • Scoop into 2 oz balls.
  • Bake at 350F for 30 minutes or until the internal temperature reaches 165°F.

Nutrition Facts : Calories 220.5, Fat 11.3, SaturatedFat 3.9, Cholesterol 77, Sodium 338.1, Carbohydrate 9.6, Fiber 0.6, Sugar 1.8, Protein 19.5

MEATBALLS FOR ENTERTAINING LARGE AMOUNT OF PEOPLE



Meatballs for Entertaining Large Amount of People image

This is another appetizer that I did for my sons' rehearsal dinners. These can be used at any type of gathering, party or holiday.

Provided by Dana Ramsey

Categories     Meat Appetizers

Time 3h10m

Number Of Ingredients 5

1 pkg 32 oz of frozen fully cooked homestyle meatballs, thawed
1 bottle 14 oz. ketchup
1/4 c a-1 steak sauce
1 Tbsp minced garlic
1 tsp dijon mustard

Steps:

  • 1. Place meatballs in a 3 quart slow cooker. In a small bowl, combine the ketchup, steak sauce, garlic and mustard. Mix well. Pour the mixture over meatballs. Cover and cook on low for 3 to 4 hours or until the meatballs are heated through. Enjoy

BIG JIM'S - BIG JIM'S MEATBALLS



Big Jim's - Big Jim's Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings; makes approximately 10 to 12 meatballs

Number Of Ingredients 9

2 pounds ground beef
2 eggs
1 cup Japanese bread crumbs
1 tablespoon granulated garlic
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup grated Romano

Steps:

  • Preheat oven to 400 degrees F.
  • Mix all the ingredients in a bowl and mix with hands until well blended. Form beef mixture into balls about 3 to 4 ounces each. Place in a greased baking dish, cover with foil and place in oven for 25 minutes. Remove from oven and check to make sure they have cooked completely through. Remove the foil and place back into oven for 10 minutes or until lightly browned. Remove from oven and let sit for 15 minutes to let some of the juices absorb back into the meatballs. Drain remaining grease and serve with your favorite pasta and sauce.

SLOW COOKER MEATBALLS



Slow Cooker Meatballs image

These barbecue meatballs in slow cooker are so easy and no one would ever know how simple it is to make.

Provided by Calleigh | TheForkBite.com

Categories     Appetizer

Time 3h28m

Yield 5

Number Of Ingredients 13

1 32 oz bag frozen fully cooked meatballs (about 50)
1 18 oz jar grape jelly
1 18 oz BBQ sauce
For Homemade Meatballs:
2 pounds ground beef
2 eggs
1 cup milk
2 tablespoons grated parmesan cheese
½ cup plain breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • Combine sauces in your crock-pot and stir until combined.
  • Add meatballs and stir until they are coated with the sauce.
  • Cook on high for 3 hours.
  • Serve as an appetizer or serve over rice for a main dish.
  • For Homemade Meatballs:
  • Preheat oven to 450 degrees F. Line 2 baking sheets with foil and set aside.
  • Place all ingredients into a large bowl and gently mix together with your hands, careful not to over-mix. Just squish it all together a few times to combine.
  • Using a cookie scoop or your hands, divide meat mixture into desired size meatballs. As long as they are uniform, they can be as large or small as you like.
  • Bake in the preheated oven for 10-14 minutes, depending on the size. Be sure to check for doneness. Serve hot with your favorite sauce.
  • TO FREEZE:
  • Allow meatballs to cool completely on the baking sheets. Once cool, scrape the fat away from the meatballs and seal tightly in a freezer safe bag or air tight container and place in the freezer.

Nutrition Facts : Calories 1152.18 kcal, Fat 65.2 g, TransFat 3.75 g, Cholesterol 258.03 mg, Carbohydrate 79.25 g, Protein 57.74 g, Fiber 1.95 g, Sugar 50.51 g, SaturatedFat 24.61 g, Sodium 1037.88 mg

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