Delicious Beef Pork Meatballs Food

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.)

BEEF AND PORK MEATBALLS

Steps:

• Add the ground beef and pork mince to a large bowl.
• Add the red onion, egg, breadcrumbs, and parsley. Season with oregano, salt, mint, and pepper.
• Mix with a tablespoon until you obtain a smooth mixture.
• Drizzle the olive oil in your hands and rub them.
• Use your hands and gently shape the mixture into 0.5 inches (1.2 cm) thick balls. Coat the meatballs with flour.
• Heat the vegetable oil in a skillet over medium-high heat.
• Cook the meatballs until well browned on all sides.
• You can serve them with tortilla and your favorite dip!

ITALIAN-STYLE BEEF & PORK MEATBALLS

Steps:

• Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with foil and coat with cooking spray.
• Combine eggs, onion, panko, parsley, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add beef and pork. Mix gently with your hands until just combined (do not overmix). Using a generous 2 tablespoons each, shape into 48 meatballs. Place 1 inch apart on the prepared baking sheets.
• Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

CHEF JOHN'S ITALIAN MEATBALLS

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

DELICIOUS BEEF & PORK MEATBALLS

Steps:

• 1. Combine the ground beef, pork, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes grated onion, garlic, and fennel in a large mixing bowl. Chef's Note: For the mixing, use the best tools a chef has... your hands. Mix with your hands until all the ingredients have been fully combined. Prep Tip: For the onions, use the large holes on a basic grater, and then use a few paper towels to squeeze out the extra water from the grated onion before adding to the mixture.
• 2. Grab a piece of the mixture, and roll into a round, golfball size meatball. Chef's Note: If you're like me and you measure EVERYTHING... then you are looking at about 2 ounces (55 grams) of mixture. Prep Tip: While I'm making the meatballs, I have a baking sheet covered with a piece of parchment paper, and I lay them on the parchment, and then move to the next. Tool Tip: If you have a #20 size ice cream scoop, it makes a perfect meatball.
• 3. Place a rack in the middle position of your oven, and then preheat to 430f (220c).
• 4. In a large baking dish, drizzle the 2 Tablespoons of olive oil, and evenly distribute with your fingers, then place the meatballs in neat rows until they are almost touching. Note: Since the recipe produces about 2 dozen meatballs, you may need to cook these in batches.
• 5. Chef's Note: Cooking these in a baking dish is excellent; however, I found an old unused Ebelskiver pan in the storage room of our restaurant, and I had an idea. I used the rounded depressions of the pan to place the meatballs, and then cook them in the oven, in the pan. That way they come out perfectly round. One other thing: If you use this type of non-stick pan, you won't need the 2 Tablespoons of olive oil. Cooking Tip: When that pan comes out of the oven, that handle will be very hot. A trick I use, so that I don't accidentally grab that hot handle is to drape a tea towel over the handle... that way I know that it's hot. I've burned my hand more than once, before I was showed that simple trick.
• 6. Roast for about thirty minutes, or until the meatballs are firm and cooked through. An instant-read thermometer inserted into the center should read 165f (74c).
• 7. Serving Suggestion: At the restaurant we used a white oval baking dish, added a good tomato sauce, placed three meatballs in a row, and then covered with a bit of mozzarella. Back in a 450f (230c) oven for about 12 minutes or until the cheese is bubbly and brown in places... then serve... heaven. Of course these meatballs go great with a bit of pasta and sauce, and a sprinkling of parmesan on top. Additional Serving Suggestion: If you cut the size in half, and add a good chili sauce they make brilliant appetizers for your guests to nosh on, before the big event. Note: I do have an excellent recipe for some tomato sauce, and another for some homemade pasta... both from Aunt Josephine. When I get a chance, I'll post them; however, I'll just bet there are some brilliant sauce and pasta recipes right here on this very site. Keep the faith, and keep cooking.

DELICIOUS THAI STYLE MEATBALLS

Steps:

• For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
• Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
• With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
• Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
• As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
• You can also freeze the meatballs raw and cook when needed. This works well.
• Happy chopping!