Bergies Best Meatballs Food

THE JUICIEST MEAT BALLS EVER

Steps:

• Soak the bread crumbs in the milk while you prepare the other ingredients.
• Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
• Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

THE BEST MEATBALLS EVER!

Steps:

• Place tomato sauce in large pot on the stove on medium heat.
• Soak crustless bread in medium bowl with the two cups of water about 2 minutes until bread is totally moistened; squeeze out excess water.
• In a large bowl combine bread and all other ingredients except water, mix well with hands until all are combined. Add water if needed.
• Transfer onto plastic wrap and flatten meat to about 1/4 inch (this is an easy method to make meatballs eaqual in size, but optional of course; score meat mixture into 2 inch squares, (like a checker board).
• Roll'em up and place them in sauce.
• Stew in sauce for 20-25 minutes, stirring occasionally.

THE BEST MEATBALLS

Steps:

• Mix all of the ingredients well.
• Shape into 12 dozen balls.
• Bake in single layers at 400 degrees for 10-15 minutes.

BEST MEATBALLS

Steps:

• Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
• Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
• Mix up meatball ingredients until well combined, yet not over-mixed.
• Divide mix into 4 equal parts.
• Roll each part into 4 balls and space equally onto a nonstick baking sheet.
• Place meatballs in oven and roast about 12 minutes.
• Break a meatball open and make sure meat is cooked through before removing from the oven.

THE BEST MEATBALLS YOU'LL EVER HAVE

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

BEST EVER ITALIAN MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs.
• Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
• Continue simmering until sauce reaches desired consistency and meatballs are cooked through.

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

BERGIE'S BEST MEATBALLS

Steps:

• Mix together the ground meat, potatoes,onion, salt and Allspice.
• Mix well, use your hands.
• Shape the mixture into Ping Pong sized meatballs.
• Put the Broth and water in a saucepan and bring to a boil.
• Drop in the meatballs and return to boil.Simmer lightly for 5 minutes.
• Using a slotted spoon remove meatballs and drain on a paper towel.
• Reserve the broth.
• At this point you may store the meatballs and the broth (separately) in your fridge for up to 2 days.
• When you are ready to serve the meatballs melt the butter with the oil in a frypan and brown the meatballs on all sides shaking the pan frequently for even browning.
• Add the reserved broth to the pan and simmer until the meatballs are cooked through.
• If you wish you may add a little flour to thicken the broth.

SWEDISH MEATBALL BURGERS

Steps:

• Tip the mince, onion, egg, breadcrumbs, nutmeg and garlic powder into a large bowl and generously season with black pepper. Mix everything together using your hands, then shape the mixture into six patties. Transfer to a plate, cover and chill for 1 hr or up to a day.
• Heat a barbecue to medium or until a thin layer of coals has turned grey. Cook the burgers for 10 mins, turning occasionally, until lightly charred and cooked through. Top with sliced cheese during the final 2 mins of cooking time, if you like.
• Serve the burgers in the buns topped with the lettuce, tomato and lingonberry sauce, if you like.

MAYBE THE BEST MEATBALLS IN THE WORLD

Steps:

• Finely chop the parley, allow it to dry for 30 minutes in the open air, and set aside. Slice your bread into ½ inch pieces, add water, and mash with your hands until it's smooth and the water is incorporated, 6 or 7 minutes. The bread should have a firm but doughy texture. Add your beef, veal, pork, salt, pepper and granulated garlic to the bread, knead well until all ingredients are thoroughly mixed. Add the egg, the Parmigiano, and parsley, kneading again until all ingredients are well combined. Finally, add your bread crumbs and knead well again. Resist the temptation to just throw all the ingredients into a bowl and mix at the same time. The order of procedure in this recipe is very important to the final product.
• Divide and weigh the mixture into balls of 5 ½ ounces, then roll them, using a circular motion between both hands, until your meatballs are round and firm. You will get roughly 18 balls.
• In a 14 inch frying pan, heat the vegetable oil to 324 degrees F. (Use a candy thermometer to gauge the correct temperature.) Once the oil is hot, gently place the meatballs in the oil and cook in batches. The pil should have a slow bubble to it. When the meatballs are light brown in color, flip them over with a pair of tongs, and cook until brown on the other side. The internal temperature of the meatballs should be 150 degrees F.

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

THE BEST ITALIAN MEATBALLS

Steps:

• Preheat oven to 350.
• Combine the ground beef, ground pork, egg, minced onion, pressed garlic, herbs, salt, and pepper in large mixing bowl. Squeeze out the slice of bread, break it up, and add it to the bowl. Mix everything very well.
• Preheat a large cooking pan that is also oven-safe over medium heat. Add a little oil for cooking meatballs.
• Grease your hands with some cooking spray. Scoop out some meat using a cookie scoop and roll meatballs. (You can make meatballs bigger or smaller according to your own preference. Just remember to adjust cooking time if making bigger or smaller meatballs.)
• Roll all the meatballs before adding them to the pan. Once all the meatballs are rolled, add them to the hot pan.
• Cover with a lid and cook for a few minutes, then flip.
• Pour marinara sauce over the meatballs and slowly stir.
• Bake meatballs for about 20 minutes.
• Add a little more minced basil over the top once the meatballs are done.