How do you make/cook meatballs?
Moms View Message Board: General Discussion: Archive December 2004:
How do you make/cook meatballs?
I've never done it but thought I would give it a try. I would like a SIMPLE recipe and instructions on how to cook them once they are big and round. How do you know you cook all the way to the center?
TIA!
I cheat! I buy the frozen ones and then make a sauce. I had the best meatballs recently. The sauce was 2 jars Heinz chili sauce and 2 cans cranberry sauce. She just tossed frozen meatballs into the crockpot. It was soooo good!!!
Mmm, Eve that does sound yummy. Kinda like "Purple meatballs" Not sure how they are made, but you use grape jelly in the sauce.
I'm making traditional sauce. I already have the ground beef. Just want to be different tonight w/ the balls.
Dana, this is how I make mine
1 lb ground beef
1 egg (mix it first)
cracker crumbs (I break up about 8 crackers)
spices (I don't really measure, I throw in some oregano, basil, thyme or sometimes I just add italian seasoning.
I just mix everything together. Then I put them on a cookie sheet. I bake them at 325 for about 25 minutes. It depends on how big you make them. I make them about the size of a golfball. I usually cut into one to tell if they are done. They should be brown all the way through.
1 lb ground beef
1 egg
1/2 cup ketchup
1 onion, minced (or 1 packet Lipton soup mix and 1/4 cup water)
1/2 - 3/4 cup bread crumbs
I mix everything together, make into balls and fry in a pan until cooked through. Then I put them in spaghetti sauce and simmer for a few hours on the stove top, or all day in the crockpot. I get about 20 meatballs with this recipe, so I freeze half for another time. (Do you know the trick to freezing so they don't stick together? Put the cooked meatballs on a plate or cookie sheet, separated, until they start to freeze, then put them all in a ziploc bag.)
It's funny you posted this because I was just talking to my SIL about meatballs! LOL
1. Open the freezer
2. Open the bag
3. Oops, forgot to preheat the oven....oh well, I'll just stick them in there for a few extra minutes.
4. Pour onto a cookie sheet.
5. Put in the oven
6. Forget to set the timer.
7. Half an hour later, smell something burning and call for pizza.
That's how I made them last time! 
I make mine the same way I would meatloaf, just rolling into balls.
For the sauce..I use Chili Sauce and Grape jelly. Just mix in a sauce pan over low heat. When it's mixed together I put the sauce and meatballs in the crockpot. Just let it cook all day.
Interested in this post.. it sounds good
question for those using jelly...how much jelly?
Fry them in olive oil for about 5-6 minutes for small/medium sized meatballs. I do that for my ground chicken meatballs recipe!
My meatball recipe is really simple! I just buy a bag from the Schwan's guy! lol Seriously, I tried to make meatballs once, and while they were good, they were kind of bland and a LOT of work. Good luck, Dana.
My mom microwaves them to brown the outside and then puts them into sauce to let them finish cooking.
Meatballs
1/2 c bread crumbs (I use cornflake crumbs)
1 lb. ground beef
2 eggs
2 T. chopped parsley (or 2 teaspoons dried parsley)
1 clove garlic minced
1 teaspoon crushed oregano
1/2 cup grated Romano cheese
Preheat oven to 375 degrees. Mix all ingredients together. Form into 1-inch balls. Place on broiler pan and bake for 20 minutes. These are the meatballs I use for spaghetti.
Sauce
3/4 cup chopped onion
3 T. oil
2 1-lb cans tomatoes (4 cups)
2 6-oz cans (1-1/2 cups) tomato paste
1 T. sugar
1/2 t. pepper
1 bay leaf
1-1/2 t. oregano
Cook chopped onion in hot oil until tender. Add next 7 ingredients and 1 cup water. Simmer 30 minutes. Remove bay leaf. After mixing and baking meatballs, add to sauce and simmer another 30 minutes.
I don't add any salt to this, since there is plenty of sodium in the tomato paste and canned tomatoes. We never miss it. 1-1/2 tsp to sauce and 1 t. salt to meatballs if you want it. I don't think I could eat it with all that added salt! LOL!
Oh, this is a recipe from the 60's. (an old cookbook of my mom's.) You can't even find 1-lb cans of tomatoes anymore. They are 14 ounces! I often use two big cans of tomatoes, since spaghetti doesn't go as far as it used to, now that my kids are bigger.
You can fry them in olive oil. Love putting them in the sauce. That is how you make italian gravy. Yummy. But alot of work....
Did you make them yet? How did they come out?
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