Meat-a-ball recipe

[pumba]

Meatballs:

1 lb. Ground Beef

1/2 lb. Ground Pork or Veal

Salt & Pepper

1 or 2 Cloves Garlic, Minced

2 Tablespoons Fresh Chopped Parsley

2 Tablespoons Grated Parmesan Cheese

1 Egg

1 Cup Soft Bread Crumbs

1/2 Cup Water


Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.

 

[Disneyaholic]

I use a very similar recipe for meatballs. The recipe calls for browning the meatballs in olive oil before adding to the sauce. I bake them on the broiler pan (so the fat can drip out) instead. Yummy!!!

 

[TheGottis]

Definately cook them before adding to the sauce - much better flavor!!!

 

[pumba]

but use either venison or moose ......I like the taste the meatballs come out with by cooking all day in my sauce. I know of two italian restaurants that do this in our area. they also add a pork roast in one of the establishments and that is something else to savor.......

 

[piratesmate]

I prefer my meatballs cooked in the sauce too.

Well, I do have one sauce recipe that's more of a BBQ flavor & you put sausage links & meatballs into it. For that recipe I usually nuke the meatballs for a few seconds on HIGH - but that's because they fall apart when I stir otherwise. They get made with a melon baller & I think they're just too small.

 

[TheGottis]

they also add a pork roast in one of the establishments and that is something else to savor.......

We add boneless pork ribs, sausage and sometimes chunks of beef to the sauce also... YUM!

Okay, guess I am going to have to breakdown this weekend and make a BIG pot, now!

 

[pumba]

ME TOO.....sounds like a good thing to make tomorrow as we are in for a snow and sleet and freezing day

 

[Disneyaholic]

OK, anyone want to share those sauce recipes? For me, it's so hard to get a sauce that really tastes good, but isn't too acidic.

We're having unseasonably warm weather here right now (Atlanta), but this is the time of year I usually make a huge batch of sauce and meatballs to put in the freezer...

 

[pumba]

to cut down the acidity of your sauce.......works like a charm. I just do a few cans of tomato sauce or whole tomatoes that are blended......one large can of tomato paste with one can of water.......my spices that I love .......I also. if I am doing the sauce with meatballs........to add a half pound of meat sauteed already in the bottom of the pan to get the right flavor....I add onions chopped fine ....celery chopped fine and green bell peppers chopped fine too if I feel like that type of sauce on that day.........what ever the mood hits
when the sauce is simmering and the paste is incorporated into the rest of the sauce.......I add a golf size meatball ...one at a time in areas around the pot and wait for ten minutes or so to move them slowly thru the sauce.....that way they won't break apart..........I do love to cook this.......and if I have plenty of meatballs left over after the pasta meal.........we make meatball subs later in the week or freeze for another day

 

[piratesmate]

Well if you mean spaghetti sauce, I generally use Ragu if I haven't canned any over them summer. (Which I haven't done for a while now.) But this is what I use when I'm canning it myself.

Spaghetti Sauce

1 basket paste tomatoes (I think it's a peck basket.)
1 onion
1 celery plant
2 Tbl garlic powder or 1 whole garlic root
10 bays leaves
3 Tbl sugar
¼ c oregano
1 Tbl marjoram
1 Tbl thyme
48 oz tomato paste
½ c Worcestershire sauce
3 Tbl salt
1 Tbl black pepper

Cook 4 hours or until thick.

If you are canning this, use tomatoes without spots & process 20 min. Also, you don’t really need to use paste tomatoes – they just take less time to cook down. The same with the tomato paste – you don’t really need it, but it will take much longer to get thick enough.

This is the sauce I mentioned that is more of a BBQ flavor.
Company Sausage & Meatballs
2 lb hamburger
½ c Parmesan cheese
¼ c bread crumbs
½ tsp garlic powder
dash pepper
1 c oatmeal
2 eggs
1 tsp salt
½ tsp oregano
30 Jimmy Dean links, skinless
32 oz catsup
¼ c brown sugar
1 tsp oregano
1 tsp mustard
¾ c BBQ sauce
½ c cider vinegar
1½ tsp garlic powder
2 tsp Worcestershire sauce
garlic, minced (opt)
onion, chopped (opt)
Combine hamburger, cheese, crumbs, garlic powder, pepper, oatmeal, eggs, salt & ½ tsp oregano to make meatballs. Use a melon baller to make meatballs. Microwave meatballs on HIGH ~ 20 at a time – cover with wax paper. Repeat with sausages ~10 at a time. Combine remaining ingredients & simmer with sausage & meatballs 6 hours. Serve with noodles, rice or good bread. Yield: 60+ meatballs & 30 sausages

 

[Zandy595]

I use Ragu Chunky Style with some added sugar. I've tried many times to make sauce and have never liked it so I gave up.