My Mothers Meatballs Food

MOM'S MEATBALLS

Mom's Meatballs image

Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.

Provided by Doozie

Categories Meat

Time 55m

Yield 25 meatballs

Number Of Ingredients 9

Ingredients

1 1/2 lbs hamburger
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 eggs
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1/4 teaspoon oregano

Steps:

Mix all ingredients together lightly.
Add to Mom's Spaghetti Sauce (posted here).
Simmer 40 minutes.

ULRIKA'S MOTHER'S MEATBALLS

Ulrika's Mother's Meatballs image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 baking potato, like russet, boiled, peeled, and grated
1/2 cup minced onion
3/4 cup whole milk
Salt and freshly ground black pepper
Pinch ground allspice
1 pound ground beef chuck
4 ounces butter

Steps:

Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.

MOM'S SPAGHETTI AND MEATBALLS

Mom's Spaghetti and Meatballs image

Provided by Valerie Bertinelli

Categories main-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 15

Ingredients

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti

Steps:

Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

MY MOM'S MEATBALLS

My Mom's Meatballs image

My Mom gave me the list of ingredients but she never measured, so I tested and tested and think I've finally duplicated her recipe. The proporation I use for salt is generally 1 teaspoon per lb; for pepper, 1/2 teaspoon per lb; for parsley, 1 teaspoon per lb. I find that meatballs, in general, will be softer if you complete the cooking in pasta sauce. Serving size is guess-timate. I've included the recipe # for my sister's sauce, and you won't be sorry you tried it.

Provided by dojemi

Categories Meat

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs ground chuck
3 eggs, beaten
1 tablespoon Italian cheese
salt and pepper, to taste
1 1/2 teaspoons parsley
1/2 teaspoon garlic powder
1/2 cup Italian style breadcrumbs
breadcrumbs, for rolling (optional)
olive oil (for frying)

Steps:

Break up the chuck in a large bowl.
Add the beaten egg and mix together.
Add the remaining ingredients and combine together.
Using an ice cream scoop -- make meatball.
Roll in bread crumbs (optional).
Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268) to finish the cooking.
Or, form into balls and drop into sauce to cook thoroughly.

Nutrition Facts : Calories 99.2, Fat 6.7, SaturatedFat 2.6, Cholesterol 51.4, Sodium 49.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.2, Protein 7.2

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