SCHULER'S FAMOUS MEATBALLS
Shuler's is a very well known restaurant in Michigan with great food. It's nice to have a few of their recipes! Found in March 30, 2004, Detroit Free Press with this quote: "Schuler meatballs are tender, not chewy or crispy. To achieve this, use fresh bread crumbs. A couple slices of tender white bread processed in the food processor should do the trick." I've not made this yet.
Provided by ReeLani
Categories Lunch/Snacks
Time 1h10m
Yield 3 dozen, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In large bowl soak bread crumbs in milk for 10 minutes.
- Add onions, ground round, ground pork, egg, salt, pepper and parsley; blend together 'til thoroughly combined.
- Form mixture into walnut-sized balls and arrange on large trays or baking sheets.
- Bake about 20 minutes or 'til cooked through.
- To finish place meatballs in a Dutch oven, cover with Schuler's Barbecue Sauce, and heat over medium heat 'til sauce and meatballs are heated through.
Nutrition Facts : Calories 550.1, Fat 39.5, SaturatedFat 15.2, Cholesterol 153.3, Sodium 801.3, Carbohydrate 11.8, Fiber 0.9, Sugar 1.6, Protein 34.5
RAO'S FAMOUS MEATBALLS
I saw this on the Today Show. I made them one night and now my family asks for them at least once a week. They may seem labor intensive but they are most certainly worth the effort. You can serve them with spaghetti or on their own. Hope you enjoy them as much as we do!
Provided by fishywitch
Categories Meat
Time 1h30m
Yield 14-16 meatballs
Number Of Ingredients 12
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.
Nutrition Facts : Calories 488.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 88.2, Sodium 121.9, Carbohydrate 6, Fiber 0.4, Sugar 0.6, Protein 16.9
SCHULER'S BBQ SAUCE
Shuler's was a very well known restaurant in Michigan with great food. Now that they are no longer in business, it's nice to have a few of their recipes! Found in March 30, 2004, Detroit Free Press. Serve over Schuler's Famous Meatballs. I've not made this yet.
Provided by ReeLani
Categories Sauces
Time 2h5m
Yield 1 quart
Number Of Ingredients 9
Steps:
- In large, heavy pot combine all ingredients and simmer, uncovered, for 2 hours.
- Stir often.
Nutrition Facts : Calories 1064.7, Fat 6.4, SaturatedFat 1.1, Sodium 10118.2, Carbohydrate 251, Fiber 4.7, Sugar 225.1, Protein 17.3
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
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.
MY DAD'S FAMOUS MEATBALLS
I grew up on these meatballs. My dad use to make them all the time and now I do for my family and friends and everyone loves them. We make a lot so we can have spaghetti one night and the meatball subs the next! To be honest I made the measurements as best I could but it goes by your own judgment. Once the eggs and bread crumbs are mixed you just shake the spices over the meat to cover evenly.
Provided by kaliwags
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 580.8, Fat 30.5, SaturatedFat 11.4, Cholesterol 221.9, Sodium 1521.1, Carbohydrate 32.4, Fiber 2.5, Sugar 3.2, Protein 41.4
MICHIGAN MEATBALLS
You can make these large for dinner or smaller for appetizers. These are moist and tender and make their own gravy. Great with potatoes, noodles, or rice.
Provided by ElaineAnn
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together ground chuck, slightly beaten egg, sour cream, bread crumbs and dry onion soup mix.
- Mix flour and paprika well. Shape meatballs, then roll in flour and paprika mixture.
- Brown slowly in 1/2 cup butter in large deep skillet.
- After browning add soups and water.
- Cover skillet with tight-fitting lid and simmer for 30 minutes.
Nutrition Facts : Calories 547.7, Fat 33.6, SaturatedFat 16.2, Cholesterol 146.4, Sodium 1111.7, Carbohydrate 31.4, Fiber 1.6, Sugar 2.9, Protein 29.2
MOM'S FAMOUS MEATBALLS
Originally from Florence Fiorvante of Jackson Heights, NY. You can make this recipe complete with a tomato sauce, or just follow the instructions through the first step and then add to your own favorite sauce. The meatballs themselves are delicious. Woman's World Magazine, September 28, 2004.
Provided by JackieOhNo
Categories Meat
Time 1h15m
Yield 2 1/4 quarts of meatballs and sauce
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1623.9, Fat 87.6, SaturatedFat 35, Cholesterol 451.2, Sodium 3647.8, Carbohydrate 108.8, Fiber 19.4, Sugar 14.1, Protein 109.2
SCHULER'S HERITAGE CHEESE SPREAD
Shuler's is a very well known restaurant in Michigan with great food. It's nice to have a few of their recipes! Found in March 30, 2004, Detroit Free Press. I've not made this yet.
Provided by ReeLani
Categories Spreads
Time 17m
Yield 1 bowl, 12 serving(s)
Number Of Ingredients 13
Steps:
- In food processor with steel blade, grind cheddar cheese with garbanzo beans.
- Transfer to mixing bowl and mix in cream cheese, sour cream and butter and beat 'til smooth.
- Add vinegar, salt, sugar, paprika, mayonnaise, buttermilk, horseradish and ale. Beat 'til cheese has a well-mixed and spreadable consistency.
- Chill 'til serving time.
- 12 generous servings, according to the article.
- Great to serve with Schuler's Bar Schips if you can find them in the store.
Nutrition Facts : Calories 192.4, Fat 16.3, SaturatedFat 9.6, Cholesterol 47.6, Sodium 587.4, Carbohydrate 7.4, Fiber 1.1, Sugar 2.6, Protein 5
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