Canned Meatballs Food

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.

PRESSURE CANNING GROUND BEEF MEATBALLS

Steps:

• Mix ground beef with dried herbs and seasonings of your choice such as oregano, marjoram, parsley, ground black pepper, onion powder, garlic powder, salt or salt sub, etc.
• Form into meatballs anywhere up to 7 1/2 to 10 cm (3 to 4 inches) in size.
• Spray a skillet with cooking spray or heat a small amount of fat or oil in it.
• Brown the meatballs in the skillet in batches; transfer the browned meatballs to a covered bowl or pot to keep hot.
• Pack meatballs loosely into heated half- litre (1 US pint) OR heated 1 litre (1 US quart) jars.
• Leave 3 cm (1 inch) headspace.
• Top jars up with a boiling liquid (water from a kettle, stock, or tomato juice) maintaining 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (US pint) jars for 75 minutes OR 1 litre (US quart) jars for 90 minutes.

CANNED MEATBALLS

Steps:

• Mix all ingredients, to combine well.
• Form into balls, packing ingredients together tightly.
• Hand-wash jars and jar lids and bands, then run them through dishwasher cycle to sterilize.
• Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.).
• Wipe rim of jar to remove grease or food bits.
• Place lid on jar. Screw on band.
• Place filled jars in pressure canner.
• Add water to canner, to about 2" deep.
• Place lid on canner and make sure lid is securely fastened.
• Open petcock.
• Turn on Medium-high heat.
• When steam is rapidly escaping through petcock, close petcock. Pressure will start to rise at this point.
• When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
• Start timing: 90 minutes for quarts; 70 minutes for pints.
• When timing is done, turn off heat, and leave the canner alone till pressure reaches zero.
• Open petcock to release any remaining steam.
• Remove lid.
• Remove jars, and set in a draft-free place to cool.
• When cool, remove bands, wipe down jars with a clean, damp-warm cloth.
• Label and place in pantry.
• TO USE: Remove lid, and Set jar in pan of hot water, to melt the grease, before removing meatballs, one at a time, with an iced-tea spoon; or place in microwave just long enough to melt the grease, then remove one at a time, using an iced tea spoon.
• NOTE: canned meatballs will always have a red center. They ARE cooked through, and you don't have to worry about the color. Now, they're ready to use in your favorite meatball recipe! ALSO, this recipe may make less or more than 7 quart jars full.

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

TUNA MEATBALLS

Steps:

• Open the cans of tuna and drain them completely.
• Put the tuna in a medium bowl and mix.
• Add 1/2 cup of breadcrumbs and mix.
• Add butter and salt, mix.
• Add egg, mix.
• Add the other 1/2 cup of breadcrumbs and mix well.
• Add milk little by little until moistened, not too sticky.
• Make the meatballs with your hands and fry in hot oil in medium heat until golden, not too brown.