Hubby Size Meatballs Food

HUBBY-WILL-INHALE-THEM MEATBALLS

Steps:

• Finely grate onion into large bowl.
• Make sure all the juices are in the bowl as well.
• You may need to wipe the grater with your finger.
• Add remaining ingredients except cooking spray, and mix well.
• Shape into 24 meatballs.
• Spray skillet with cooking spray.
• Heat skillet over medium heat until hot.
• Add 12 meatballs to skillet and cook about 8-10 minutes, turning to brown evenly.
• Remove cooked meatballs, and drain skillet.
• Cook remaining 12 meatballs.
• Serve with your favorite marinara sauce.

HUBBY SIZE MEATBALLS

Steps:

• 1. Add oil to pan on med heat. Add garlic and onion and saute until translucent. Set aside
• 2. In a bowl, combine all other ingredients.
• 3. Take half the onion and garlic mixture and add to mix. (Set aside remaining onions to start your spaghetti sauce.)
• 4. With clean, dry hands, thoroughly mix together all the ingredients. Rinse your hands with water, but do not dry them.
• 5. With wet hands roll ingredients into 2" balls and place on foil lined baking sheet. (you can use a broiler pan if you prefer)
• 6. Place oven rack 7 inches from broiler. Place pan on oven rack. Broil meatballs for 5 minutes. Turn meatballs over and broil 5 minutes longer.
• 7. Add your favorite spaghetti sauce and serve over pasta.

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.

JUMBO CHEESY ITALIAN MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
• Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
• Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
• You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.