Pats Standard Meatballs Recipes

PAT'S STANDARD MEATBALLS

Steps:

• Beat the worcestershire sauce into the eggs.
• In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
• Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
• Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
• Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
• In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
• Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
• You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.

ITALIAN MEATBALLS PAT'S RECIEPE

Steps:

• 1. In a large bowl mix: ground meat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread crumbs, ketchup/or sauce, green pepper, and 1 egg.
• 2. Mix the meat and other ingredients, by hand until well blended. Then roll into approximately 15 meatballs(2" in diameter) or for more meatballs make them smaller.
• 3. Then add directly into your sauce, make sure all meatballs are submerged under the sauce. Cook in sauce and stir ocassionally until they reach 165 degrees, approximately 2 hours.
• **Continue to next step if you prefer to fry them up a little first.
• 5. In a large frying pan, add the olive oil and heat. After heated about 1 minute drop in your meatballs and turn with a fork and cook till browned on all sides.
• 6. Add meatballs and brown on all sides. Then set them aside on a paper towel to drain off some of the fat. Repeat until all meatballs are browned.
• 7. Then add them into your sauce cooking them approximately 1 1/2 hours. Until they reach 165 degrees.

PATSY'S SAVORY MEATBALLS

Steps:

• Mix thoroughly and form into 2½-inch meatballs.
• Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).
• Fry meatballs in olive oil, 2 minutes on each side.
• Take out of oil.
• Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.

CLASSIC MEATBALLS

Steps:

• Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
• Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

MY DAD'S FAMOUS MEATBALLS

Steps:

• Place the ground beef ( 7% fat is best ) in a large mixing bowl.
• Preheat oven to 375°F.
• Then place eggs and bread crumbs in and mix well with your hands.
• Then put in all spices. The best thing to do is sprinkle them over the mixture evenly. I made the measurements the best I could, but I have never really measured before. I only went by my own judgment.
• Using a broiling pan so that the grease drips down inside of it, roll your meatballs according to size.
• Bake for about 20 minutes, turning the meatballs half way through.

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.