My Famous Meatballs Food

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)

Steps:

• Mix all ingredients gently in a large bowl until well combined.
• Roll meatballs 1 1/2- 1 3/4" in diameter.
• Heat about 1/4" of oil over medium heat in a large frying pan.
• Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
• Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
• Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

MOM'S FAMOUS MEATBALLS

Steps:

• Combine first 6 ingredients with 1/4 cup basil. Shape into 16 meatballs.
• In nonstick skillet, heat 1 T. oil over medium heat. Add half of meatballs; cook, turning once, until browned, 3 minutes per side. Remove from pan. Repeat with remaining oil and meatballs. (Stop at this point if you are making your own sauce, add meatballs to your sauce and cook for 45 minutes or so).
• To skillet add garlic. Cook until lightly browned,1 minute. Stir in tomato paste. Fill paste can halfway with water; stir into mixture.
• In pot over medium heat combine crushed tomatoes and paste mixture. Stir in sugar and remaining basil. Bring to simmer; add meatballs. Partially cover; cook until meatballs are no longer pink inside, 45 minutes.

EXCELLENT MEATBALLS

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
• Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
• Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
• Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
• Yield: 2 quarts

MY DAD'S FAMOUS MEATBALLS

Steps:

• Place the ground beef ( 7% fat is best ) in a large mixing bowl.
• Preheat oven to 375°F.
• Then place eggs and bread crumbs in and mix well with your hands.
• Then put in all spices. The best thing to do is sprinkle them over the mixture evenly. I made the measurements the best I could, but I have never really measured before. I only went by my own judgment.
• Using a broiling pan so that the grease drips down inside of it, roll your meatballs according to size.
• Bake for about 20 minutes, turning the meatballs half way through.

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.

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

RAO'S FAMOUS MEATBALLS

Steps:

• In a large bowl, place the meat and rub the minced garlic into it.
• Press the meat in the bowl.
• Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
• Mix from the outside of the bowl to the middle, folding it inches Do not overmix!
• After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
• After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready.
• Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
• Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
• (If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying).
• Add the meatballs to your tomato sauce to finish cooking.
• Let simmer for at least 45-60 minutes.
• Serve with the sauce.

FAMOUS MEATBALLS

Steps:

• Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
• Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
• Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
• Cook on Medium for 2 hours, stirring every 30 minutes.