My Mothers Meatballs Recipes

MOM'S SPAGHETTI AND MEATBALLS

Steps:

• Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
• Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
• Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
• Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

"MY MOTHER'S MEATBALLS"

Steps:

• 1. Soak the bread in milk(or water).Mix to a mush consistency.Add the beaten eggs and seasonings and mix well. Then add the ground beef.Incorporate the beef with the bread mixture and begin to form the meatballs to about a golf ball size or larger. I usually get about 24-30 meatballs using three pound of ground beef.
• 2. Baking method: Grease a long shallow pan with oil and place the meatballs on the pan taking care not to crowd them too much. Frying method: My mother-in -law would never think to do anything but fry them in a black cast iron pan with enough oil to come up to about 1/4 of an inch on the meatball.More work but they come out delicious! If you choose this method, fry just long enough to get a brown crust on the outside, turning them in the frypan. I gradually moved on to bake them to make them a bit more healthy, using less oil.Oven temp to 400 degrees for 20 minutes.
• 3. Now, this is another method I have changed as my mother in law would start her "Sunday Gravy" about an hour before the meatballs and then put the meatballs in the sauce to simmer and flavor the sauce.I like using the crockpot with a good quality jar sauce or simply a can of crushed tomatoes(or two if making extra gravy), and a small can of tomato paste,a few basil leaves and adding about 2 "paste cans" full of water.
• 4. Let them simmer for about 3 hours on low. That's the magic!

MOM'S MEATBALLS

Steps:

• Mix all ingredients together lightly.
• Add to Mom's Spaghetti Sauce (posted here).
• Simmer 40 minutes.

TRADITIONAL SICILIAN MEATBALLS (PRUPETTI)

Steps:

• Place the bread crumbs in a medium sized bowl, pour milk over them and toss to combine. Set aside.
• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl combine the ground meat, cheese, parsley, garlic, eggs, olive oil, salt and pepper.
• Squeeze excess milk from the bread crumbs and add to the meat mixture. Use your hands to gently combine all the ingredients.
• Shape into 24 meatballs and place on the prepared pan.
• Bake for 15 minutes.
• Meanwhile prepare the sauce. In a large sauce pan, heat olive oil on medium heat, add onion and cook for 5 minutes. Add garlic and and red pepper flakes. continue cooking for 2 minutes.
• Stir in tomato paste and cook for 2 minutes before pouring in the tomato purée. Pour about 2 cups of water in the jar to rinse out remaining sauce and add to the sauce pan.
• Add salt and pepper, to taste and basil leaves. Bring to a simmer and nestle the baked meatballs in the sauce. Let simmer partially covered for 2-21/2 hours, stirring occasionally.
• When ready to serve, transfer the meatballs to a large bowl. Boil your favorite pasta, toss with the tomato sauce and serve as a first course. Serve meatballs as a second course with tossed salad and/or side vegetable dishes.

MOM'S SWEDISH MEATBALLS

Steps:

• Pre-heat oven to 325 degrees.
• Melt 1 tablespoon of butter in a sauté pan. Add onion and cook for 2-3 minutes until onions are soft. Add to a large bowl.
• Add bread crumbs to a medium sized bowl. Add milk, starting with 1/4 cup - just enough to wet all of the bread.
• Add meats to large bowl with onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add.
• Add meat mixture to fridge for at least 15 minutes, this will help with shaping the meatballs.
• Shape meat into 2 - 3ish inch meatballs and add to a rimmed baking sheet. Don't worry about crowding.
• Bake for 30 minutes.
• Once meatballs are done, remove meatballs with tongs and add to a plate or bowl. Then use a spatula to scrape all of the drippings from the pan into a large pot or dutch oven.
• Heat pot to medium and add 2 tablespoons of butter to the meatball drippings. Add flour and mix flour and butter to create a roux.
• Slowly add beef broth, mixing roux with it as it's added until all the broth is incorporated.
• Add the meatballs back to pan and let simmer on medium low for 15-20 minutes.
• Serve over noodles, rice, or whatever you'd like!

ULRIKA'S MOTHER'S MEATBALLS

Steps:

• Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.