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Basic meatball recipe

BASIC MEATBALLS recipe
 
Ingredients
  • 1 lb Ground Beef
  • 1 Egg; Large
  • ¼ cup Onion; Chopped, 1 Small
  • ⅓ cup Bread Crumbs; Dry
  • ¼ cup Milk
  • ¾ teaspoon Salt
  • ⅛ teaspoon Pepper
  • 1 teaspoon Worcestershire Sauce
Instructions
  1. Combine all the ingredients together. Shape mixture by tablespoonfuls into 1½-inch balls. (keeping hands moist with water will help keep meat from sticking to hands.)
Skillet preparation:
  1. Heat 1 tbsp salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes.
  2. Drain off excess fat.
Oven preparation:
  1. Place the meatballs in a lightly greased baking pan 13x9x2 or 15½x9½x1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes.
  2. Drain off the excess fat.

 

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Italian Meatball Stew

Yield: 4 Servings

Ingredients

1/2 lb Ground beef; lean
2 Eggs; beaten
1/2 cup Bread crumbs; fine, dry
1/4 cup Milk
2 tablespoons Parmesan cheese; grated
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Garlic powder
6 Carrots; peeled, bite size
1 can Tomato paste (6 oz.)
1 cup -water
1/2 teaspoon Oregano
1/2 teaspoon Basil
1 cup Beef boullion
1 teaspoon Seasoned salt
16 oz Italian vegetables (frozen)

 

Instructions

Mix first 8 ingredients and form into firm meatballs, set aside. Place the bite size pieces of carrots into the bottom of the crockpot and place meatballs on top. Mix all the rest of the ingredients
(except Italian vegetables) together and pour on top of the meatballs.

Cover and cook on LOW for 4 to 6 hours. Add the thawed Italian vegetables and turn the crockpot to HIGH. Cover and continue to cook on HIGH for 1/2 hour, or until the vegetables are done.

Serve over or with, noodles or pasta.

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Meatball Mix

Ingredients

4 lb Lean Ground Beef
2 c Dry Bread Crumbs
1 T Salt
1/4 t Pepper
4 ea Large Eggs, Slightly Beaten
1/2 c Onion, Finely Chopped
2 T Cornstarch
2 t Worcestershire Sauce

 

Instructions

Preheat oven to 400 degrees F. (205 degrees C.). Combine all
ingredients in a large bowl. Shape mixture into 1-inch meatballs.
Place meatballs on ungreased baking sheets and bake 10 to 15 minutes
until browned. Remove immediately and drain on paper towels. When
cooled put about 30 meatballs each into five 1-quart containers
leaving 1/2-inch space at top. Seal and label containers. Freeze.
Use within 3 montshs. Makes about 144 meatballs.

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