Aunt Chriss Meatballs Food

EXCELLENT MEATBALLS

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

GRAB A FORKFUL OF COMFORT WITH CHRISSY TEIGEN'S SPAGHETTI-AND-MEATBALLS RECIPE

Steps:

• For the Meatballs: Combine fresh breadcrumbs and milk in a large bowl. Allow crumbs to soak up milk. Add beef, pork, cheese, garlic, chili flakes, eggs, egg yolk, and salt to bowl. Gently mix, being careful not to overwork the meat. Form meat into 18 meatballs roughly the size of golfballs, and arrange on large baking sheet. Lightly sprinkle fine dry breadcrumbs on both sides. Chill for 1 hour and up to one day to help the meatballs keep their shape while cooked. Heat oil in large skillet over medium heat, and add meatballs. Brown on all sides, roughly eight minutes total. Lower temperature if needed to avoid burning. Transfer cooked meatballs to large plate and cover to keep warm. Drain skillet, saving 1/4 cup leftover fat and oil. For the Sauce: Heat leftover fat and oil from meatballs in sauce pot over medium heat. Add onions and cook until soft and translucent, about 10 minutes. Add garlic and cook additional one minute. Add tomato paste and stir while cooking until caramelized and absorbed, about two minutes. Stir in crushed tomatoes, oregano, thyme, parsley, rosemary, salt, sugar, chili flakes, and vinegar. Bring to a boil, reduce heat to low, and simmer until sauce thickens, about 25 to 30 minutes. Final Steps: Add meatballs to sauce, return to simmer, and cook until meatballs are fully cooked through and absorb sauce, about 20-25 minutes. Season with salt and pepper to taste. As meatballs simmer in sauce, cook spaghetti until al dente. Drain and add to pot with meatballs and sauce, or parcel out individual portions on plates. Garnish with cheese and basil, and dive in.

AUNT JEMIMA WAFFLE RECIPE

Steps:

• Grease and preheat your waffle maker.
• Prepare the batter by mixing the milk, eggs, oil, and aunt Jemima mix. Ensure to get a smooth and lump-free batter, then allow it to stand for 4 to5 minutes.
• Add the mixture to the bowl of your waffle maker, close the lid and cook until steaming stops.
• Lift the lid and take out your waffles. Repeat step2 and 3 until all the waffles are done.

LIDIA'S SPAGHETTI AND MEATBALLS

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
• Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
• Meanwhile, crumble the pork and beef into a mixing bowl.
• Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
• Shape the meat mixture into 1-1/2 inch balls.
• Dredge the meatballs in the flour until lightly but evenly coated.
• Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
• Remove the meatballs, and repeat if necessary with the remaining meatballs.
• Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
• Serve the pasta in warm bowls or piled high on a large warm platter.
• Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

MEATBALLS

Steps:

• In a large mixing bowl add the meats and blend together with your hands.
• Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until all the seasonings are well blended with the meat.
• In a bowl beat the eggs until well beaten. While mixing the egg into the meat mixture, add the bread crumbs 1/2 cup at a time until the meat begins to feel slightly firm.
• Form the meat into 1 1/2" balls with your hands.
• Gently place in cooking pan so that the meatballs are close but not touching.
• Cook in pre-heated oven at 450 degrees Fahrenheit for 10 minutes or until browned.
• The meatballs will not be fully cooked yet.
• Add meatballs to your favorite sauce and simmer for one hour. (I usually use my Grandmother's sauce recipe, since this was her meatball recipe. I posted it under Spaghetti Sauce #79000 for anyone who would like it.).

AUNT CHRIS'S MEATBALLS

Steps:

• mix chopmeat, eggs,pesto & grated cheese in large bowl. Put milk in sauce pan on the stove and bring to low boil,remove from stove and stir in bread crumbs.Breadcrumbs should be moist and milk fully absorbed. mix breadcrumbs into meat mixture and mix by hand until completly combined. heat oil in frying pan on stove pot. Start making balls out of meat mixture. When oil is hot, put meatballs in oil, turning occasionally. Makes about 16-20 meatballs depending on size. I then add what ever the kids don't eat to my sauce. But thats another receipe.

EASY CHEESY MEATBALLS

Steps:

• Mix bread crumbs and milk in medium bowl. Let stand 15 min.
• Heat oven to 350°F. Add meat, 1/4 cup cheese and pepper to bread crumb mixture; mix just until blended. Shape into 36 meatballs, each about 1 inch in diameter. Place in single layer on foil-covered rimmed baking sheet.
• Bake 20 min. or until done (160°F). Meanwhile, heat pasta sauce in small saucepan on medium heat.
• Transfer meatballs to platter; top with sauce. Sprinkle with remaining cheese.

AUNT BESSIE MEATBALLS

Steps:

• Preheat oven to 375 degrees.
• Mix meatball ingredients together.
• Roll into large meatballs and place in a lightly greased 9 x 13 baking dish or large casserole (you will have to put them pretty close together and that's ok).
• Bake for 25-30 minutes.
• Whisk sauce ingredients together in a medium sized mixing bowl until creamy.
• Remove meatballs from the oven. Pour sauce evenly over the meatballs.
• Return meatballs to the oven and bake for another 15-20 minutes (or until sides are hot and bubbly).
• Serve over rice or mashed potatoes.

AUNT LOIS'S MEATBALLS

Steps:

• Mix together in large bowl hamburger, bread crumbs, milk, onion, salt and pepper. Form into balls and place into 9x13-inch glass casserole dish that has been lightly sprayed with vegetable oil.
• Combine ketchup, mustard, vinegar and sugar in mixing bowl and pour over meatballs.
• Bake 1 hour at 350 degrees F.