Who has a meatball recipe they absolutely love?


 
Seth Boardman said:
I made a bunch of meatballs a few weeks ago and don't get me wrong they are good but I feel like they are missing something. I didn't measure anything but I put in Italian seasoning, garlic, salt, pepper, Worcestershire sauce, cheese, oregano, and maybe a few other things that I can't think of at the moment. Just wondering what everyone else is putting in theirs. Also is fresh garlic stronger than the minced garlic in water? I put a lot of that in and didn't really taste it at all. Thanks in advance!
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This one is pretty close to what I do.
 
The SF sourdough is made from a unique starter. It cannot be found anywhere else… thus the famous SF sourdough bread.
The yeasts in the starter are unique to the bat area they are from. If you go to SF, you’ll encounter Lombardi’s bread.
long story short, I get my starter from a very nice lady in SF.
 
Easy and good IMO. We use them for meatball subs. Split top buns, marinara sauce or spaghetti, provolone cheese and lettuce.

READY IN: 30 mins
SERVES: 8
YIELDS: 55 meatballs

INGREDIENTS​

  • 2 lbs ground beef
  • 2 tablespoons garlic, minced
  • 2 eggs, beaten
  • 4 teaspoons Worcestershire sauce
  • 1 cup Italian breadcrumbs
  • 1 cup dry parmesan cheese
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper

    DIRECTIONS​

    1. Combine all the ingredients in a large mixing bowl and mix them together throughly with your hands.
    2. Scoop out about 1 tablespoon worth of meatball mixture and squeeze it several times to pack it tightly.
    3. Roll the mixture between the palms of your hands to form a 1 1/2" meatball.
    4. Arrange each meatball on a baking sheet.
    5. Bake the meatballs at 425 degrees F for 10-12 minutes.
    6. Once cooked, remove from oven and place on cooling rack.
    7. Allow the meatballs to cool down before trying to pick them up or they will break apart.
    8. Enjoy!
 
Mark Foreman said:
The SF sourdough is made from a unique starter. It cannot be found anywhere else… thus the famous SF sourdough bread.
The yeasts in the starter are unique to the bat area they are from. If you go to SF, you’ll encounter Lombardi’s bread.
long story short, I get my starter from a very nice lady in SF.
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Got it. I wasn't sure what SF was.
 
The two things I DID prefer when I was in a meatball experimental phase were:

1) Pre-cook/soften the garlic and onion before adding to the meat. IMO, onion (and to some degree garlic) does not cook down enough in the meatball unless they are tiny, tiny bits. I preferred the softer flavor and texture when they were pre-cooked. They should compliment, not override the ball.

2) Beef/pork mix. Veal did not do much for me (again, IMO) and was harder to find. I found pork really loosed the meatballs up and gave them a softer texture we preferred.
 
I use 'meatloaf mix', which is a combo of beef, veal and pork. Process a couple day old baguette in the food processor to make breadcrumbs (or use store bought in an emergency). Soak them in a good amount milk. Combine with the meat, salt and pepper, egg, lots of parsley and good parmesan. I will often break up a link (or two) of mild Italian sausage and mix that in too. Bake in the oven until just barely done, then simmer in tomato sauce for a couple hours. I'll also sometimes add some well reduced/softened sautéed onion.
 
timothy said:
What kinda meat did you use, straight up ground beef or did you add some ground pork and veal?
I go half and half on the beef/pork and a quarter on the veal. If you want to omit the veal soak a few slices of bread (cubed) in milk.
That replaces the moisture that the veal offers.
I also mix everything in a bowl and let it sit in the fridge for at least an hour. That lets the flavors meld, and then fry up a small chunk and taste and adjust seasonings if needed.
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I just used venison because I like to hunt and that's all we eat for red meat besides steaks. I can't remember the last time i have bought store ground beef.
 
Joan said:
OK Seth, I got out my meatball recipes binder and here is what I found out. I have meatball recipes coming out the ying yang. LOL Here is what I have. Meatball recipes from 17 different countries, meatball soup, stews, sandwich, stroganoff, sweet and sour, and recipes using store bought. Any of these appeal to you?

Opps, one more type, CURRY - one with curry in the meatballs, one with curry just in the sauce, and one with curry both in the meatballs and the sauce. ;)
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sweet and sour sounds pretty good. I also like them in grape jelly and chili sauce or heinz 57
 
Seth - the only mango bbq sauce I found at our local grocery store was called something like ‘Grandma’s’ and had mild heat. Would buy it again but would also look for one with more heat or add some heat ourselves.
 
These make great sandwiches.

1 large egg, lightly beaten
5 ounces 1/2 and 1/2
1 cup fresh bread crumbs
1/2 cup finely chopped onion
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon finely chopped fresh parsley
1-1/2 pounds mix of ground beef and pork

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is cooked thru.
 
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