Grandma Ritas Meatballs Food

GRANDMA'S MEATBALLS

Steps:

• Combine beef, chopped onion, eggs, parsley, garlic powder, salt, and pepper in a large bowl. Mix until well blended.
• Form mixture into meatballs slightly larger than a golf ball.
• Spread flour onto a plate and dredge meatballs in flour to lightly coat, shaking off excess.
• Heat butter and oil in a large Dutch oven or deep-sided frying pan over medium heat. Add meatballs in batches and brown evenly, about 5 minutes per batch. Remove and drain on paper towels.
• Add onion slices to to the pot and brown lightly, 5 to 7 minutes. Return meatballs to the pot and add water to partially cover. Reduce heat to low, cover, and let simmer for about 1 1/2 hours, adding more water if necessary.

GRANDMA'S ITALIAN MEATBALLS

Steps:

• Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined. Do not overwork meatball mixture.
• Make golfball size meatballs with meatball mixture.
• Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through.
• Combine browned meatballs in a pot with sauce and raisins.
• Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly.
• If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it.
• Serve over spaghetti, on rolls, or however your heart desires.

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

GRANDMA'S ITALIAN MEATBALLS

Steps:

• 1. In large bowl, combine the meats,cheese, bread crumbs soaked in milk,onion, eggs, garlic, parsley.salt ,pepper,italian seasoning, and worchestershire sauce
• 2. Mix thoroughly, but don't over mix, will make the meatballs tough. The trick to moist meatballs is softening bread crumbs in the milk
• 3. Form into 2 inch balls..brown in skillet with small amount of oil, on med heat, or bake in the oven for 20 min at 375. I do the oven method,Grandma always browned hers in olive oil and a little vegetable oil combined.
• 4. Serve with your favorite spaghetti sauce, ENJOY! I make the balls bigger if using for meatballs subs. I slice them in half,flat side down on hoagie roll, add sauce, cheese, broil for about 10 min... I also smash them up and add them to my sauce for lasagna..

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

GRANDMA'S ITALIAN MEATBALL RECIPE

Steps:

• In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
• Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
• Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
• Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
• Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
• Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
• At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
• Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

GRANDMA ZANGRILLE'S MEATBALLS (WITH RICE KRISPIES)

Steps:

• Puree the garlic, onion, carrots and celery.
• Saute in a large frying pan with butter. (then set it aside and let it cool down).
• In a large bowl, mix the other ingredients by hand and mix in the sauteed vegetables too.
• Make billiard size meatballs (roughly 3 dozen) or as you like them.
• Bake at 350 degrees F. until golden brown. They can also be fried.

GRANDMA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees.

GRANDMA'S MEATBALLS

Steps:

• Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
• Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
• Bring 2 quarts of water to a boil, add some salt.
• Roll the meat mixture into golfball (or a bit smaller) sized balls.
• Drop the balls into the boiling water and cook covered for 15 minutes.
• Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
• Place the meatballs in a single layer in a 9X13 baking dish.
• Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
• Turn the meatballs a couple of times.

GRANDMA'S SWEDISH MEATBALLS

Steps:

• For the meatballs, tear bread into small pieces. Add the milk and let soak several minutes (stir around).
• Add eggs and beat until mixed.
• Add bread mixture to ground beef along with parmesan, parsley flakes, oregano, salt, and pepper.
• Roll mixture into small balls 1 to 1 ½ inches in diameter.
• Place 1/3 cup oil in a pan and sauté meatballs until brown.
• Remove the meatballs from pan, discard the oil.
• For the sauce, in the same pan over low heat, melt the butter and whisk in the flour and let cook for a few minutes but don't let it brown (should be glossy).
• Whisk in broth and cream and cook stirring constantly until thick and satiny.
• Add salt and pepper to taste. Stir in dill.
• Add meatballs to sauce and simmer about 10 minutes, turning several times.
• Serve over noodles.

NANA'S ITALIAN SALAD

Steps:

• Rub garlic halves on the inside of a large, wooden salad bowl, then discard clove. Arrange lettuce, vegetables, Parmesan cheese, tomatoes and olives in salad bowl. Cover bowl with a damp paper towel and place in refrigerator until ready to serve.
• Combine olive oil, red wine vinegar, crushed garlic, Italian seasoning, sugar, salt and pepper in a salad dressing shaker and shake to emulsify.
• Just before serving, remove salad from refrigerator, sprinkle croutons on top and drizzle with desired amount of dressing. Toss until dressing is evenly distributed and serve immediately.

GRANDMA'S ITALIAN MEATBALL

Steps:

• Heat Olive Oil (4 tablespoon) over medium low heat and sauté Yellow Onion (1/2 cup) and Garlic (4 clove) until onions are translucent, 3 minutes.
• Add Tomato Paste (6 ounce) and stir well. Add Canned Crushed Tomatoes (7 cup) and simmer 30 minutes.
• Season tomato sauce with Kosher Salt (2 teaspoon) to taste.
• Combine 80/20 Lean Ground Beef (2 pound), Large Egg (2), Garlic (2 clove), Yellow Onion (1/2 cup), Freshly Ground Black Pepper (1 teaspoon), Kosher Salt (2 teaspoon) and Italian-Style Breadcrumbs (1 cup) in a large bowl and mix using your hand.
• Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
• Roll meatballs to the size of a large egg, about 3 ounces in weight.
• Line a baking sheet with foil. Evenly space the meatballs on the sheet.
• Set the oven rack to the lower-middle position.
• Broil and cook the meatballs until browned, about 10 minutes, then turn over. Cook for an additional 2-3 minutes.
• Add meatballs to the tomato sauce. Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
• Remove the meatballs from the sauce into a separate bowl, cover to keep warm. Mix the sauce; adjust consistency with small amounts of water if too thick. Correct seasoning if needed.
• Garnish with Fresh Basil (to taste) and Parmesan Cheese (1/2 cup).

GRANDMA RITA'S MEATBALLS

Steps:

• Soften bread in milk and squeeze dry to break bread into pieces.
• Add to hamburger the bread, onion and salt/pepper to taste. Add a dash or two of worcestershire to the meat mixture as well-but not alot.
• Shape into large balls- (a little larger than golfballs- some say little softballs) Melt butter in large skillet.
• Add the worcestershire sauce to melted butter.
• Brown the meatballs in butter- until well browned.
• Remove meatballs to separate plate.
• Add a bit of water to deglaze pan-- add soup and stir well.
• Add the meatballs and cover and simmer for 20 minutes.