The 45 Best Meatballs Food

THE 45+ BEST MEATBALLS

Steps:

• Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs.
• Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.
• In the same pan, melt remaining 4 Tbsp butter. Gradually stir in flour to create a roux. Cook until flour starts to brown.
• Slowly stir in beef broth, mixing all those bits stuck to the pan into the sauce.
• Add in cream, Worcestershire sauce, mustard, salt and pepper. Cook for 4-5 minutes, until sauce starts to thicken up.
• Add in meatballs. Simmer for 10 minutes. Taste and adjust the seasonings to your liking.
• Serve it over bed of mashed potatoes. Garnish with chopped parsley and lingonberry jam.

BEST MEATBALLS

Steps:

• Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
• Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
• Mix up meatball ingredients until well combined, yet not over-mixed.
• Divide mix into 4 equal parts.
• Roll each part into 4 balls and space equally onto a nonstick baking sheet.
• Place meatballs in oven and roast about 12 minutes.
• Break a meatball open and make sure meat is cooked through before removing from the oven.

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.

THE BEST MEATBALLS EVER!

Steps:

• Place tomato sauce in large pot on the stove on medium heat.
• Soak crustless bread in medium bowl with the two cups of water about 2 minutes until bread is totally moistened; squeeze out excess water.
• In a large bowl combine bread and all other ingredients except water, mix well with hands until all are combined. Add water if needed.
• Transfer onto plastic wrap and flatten meat to about 1/4 inch (this is an easy method to make meatballs eaqual in size, but optional of course; score meat mixture into 2 inch squares, (like a checker board).
• Roll'em up and place them in sauce.
• Stew in sauce for 20-25 minutes, stirring occasionally.

THE BEST MEATBALLS EVER

Steps:

• Mix all ingredients well.
• Shape into meatballs.(I make the meatballs a good handful. They are probably 1 1/2 inches in diameter or more).
• You may freeze for later use or refrigerate for 24 hours.
• Bake at 350 for 20 to 25 minutes. Test for doneness because it does depend on the size of your meatball.
• These may also be simmered in your sauce without baking. I bake them on a roasting rack to let the fat drip into the pan below, but you don't have to.
• To cook in sauce,drop gently into simmering sauce and don't stir for at least 25 minutes or the meatballs will break. Simmer for a total of about 45 for your meatballs to be done. Test one to be sure.
• Skim the fat off the top of the sauce if you simmer the meatballs.

THE BEST MEATBALLS

Steps:

• Heat oven to 400ºF.
• Line 2 (15x10x1-inch) pans with aluminum foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
• Place in prepared pans. Bake 16 to 18 min. or until done (160ºF).
• Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See tips.) Cool remaining meatballs; freeze for later use.