Fried And Baked Meatballs Food

FRIED BEEF MEATBALLS

Steps:

• Combine meat, onion, garlic, stock powder, breadcrumbs, egg, nutmeg and mint together and mix well in a bowl.
• Roll 2 level tsp of mixture into balls.
• Heat oil in a pan, add meatballs.
• Cook until brown and tender.
• Drain on absorbent paper.
• Serve with sauce.
• Can serve with the satay sauce that I have also posted.

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

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.

FRIED (AND BAKED) MEATBALLS

Steps:

• Heat oven to 450.
• Soak bread (without crust) in milk. Squeeze out. In large bowl mix the soaked bread with the ground beef, garlic, parsley, parmesan, 2 eggs and seasonings. Form balls (1.5 inches or so). Add cooking oil to the frying pan.
• Get the pan really hot before adding the meatballs. The oil should splatter when you pop a drop of water in it. Dip meatballs in 2 eggs beaten with 2-4 tbs water, let excess drain off, roll in bread crumbs and add to pan. Fry about 2 minutes on each side, until well browned. Move to rack on baking pan. Place in hot oven for 15 or 20 minutes until the fat drains from the meatballs.

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.

DEEP-FRIED JUICY MEATBALLS

Steps:

• Pre heat Deep fryer to 375 degrees. Put the mixed flour and cornmeal (dry) into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish. Mix all together thoroughly in a large bowl.
• Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching), deep fry for 5 minutes.
• The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.