Larys Juicy Meatballs Food

JUICY MEATBALL RECIPE

Steps:

• Combine diced bread in a large bowl with 2/3 cup water. Set aside 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
• Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
• Portion onto a lined baking sheet (about 2 Tbsp per meatball - an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
• To Sautee: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sautee turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.
• To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.

JUICY LUCY MEATBALL BURGER

Steps:

• Preheat the broiler.
• Mix the meatball mix, parsley, Parmesan, fennel, 2 of the garlic cloves, 2 teaspoons salt and a generous amount of pepper in a large bowl. Divide the mixture into 4 equal balls. Working with one ball at a time, divide it in half and flatten to make 2 patties about 5 inches in diameter. Fold 2 slices of mozzarella into quarters and place into the center of the patty. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. Repeat with the remaining balls and 6 of the cheese slices. (At this point, you can freeze the burgers. Thaw in the refrigerator before cooking.)
• Cook the pancetta in a large cast-iron skillet over medium-high heat, flipping once, until the fat has released and it's crispy, 3 to 4 minutes. Remove to a paper-towel-lined plate. Add the burgers to the pan and cook, flipping once and topping each patty with 1 slice of the remaining cheese with 1 minute of cooking time left. Cook until nicely golden brown and an instant-read thermometer registers 150 degrees F for medium, 4 to 5 minutes per side.
• Meanwhile, melt the butter in a small saucepan or microwave-safe bowl and stir in the remaining garlic. Place the hamburger buns onto a baking sheet and brush both sides with the garlic butter. Broil until toasted, 1 to 2 minutes. Spread 1 to 2 tablespoons marinara sauce on each bottom half of the buns. Place a burger patty on top of the bottom half of the bun. Then top each burger with a spoonful of marinara, 2 pieces of pancetta, a sprinkle of Parmesan and the top half of the bun.

SPAGHETTI AND JUICY LUCY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
• Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
• Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
• Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).

LARY'S JUICY MEATBALLS

Steps:

• Mix all ingredients together.
• Form into balls and pan fry in olive oil.
• Do not overcook.
• Meatballs finish cooking in sauce.

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.

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.