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Our favorite meatballs are with beef,turkey or chicken ground meat.
I add in the meatballs egg,wholewheat bun,onion,lots of curly parsley and dill,salt/black pepper,garlic clove,mix it all well and than blend them smooth in the food processor,roll them up and throw them uncooked in a tomato goulash,in a curry or bake them in the oven.
Sometimes I add East Indian spices such as curry powder,garam masala,salt/green chilies,garlic cloves,ginger and fresh cilantro.
Or for sweet "Königsberger Klopse" (Kingberger Meatballs) meatballs bread crumbs soaked in milk,eggs, white onion,lemon zest and juice,capers,anchovy paste,melted butter,salt/black pepper and flour (for rolling).
Taco Meatballs (makes about 25)
1/2 cup onion, finely diced
1/3 cup sharp cheddar cheese, finely grated
Taco seasoning (below), or use a store-bought packet
1 tablespoon fresh cilantro, finely chopped
1 egg
1 pound lean ground beef
Oven at 350 degrees.
Mix the onion, cheese, salt, taco seasoning, cilantro, and egg.
Add the meat and mix.
Roll meatballs about 1” (about a heaping tablespoon)
I use parchment paper on my baking pan.
Bake for 20 minutes. Allow to sit for a few minutes if using as an appetizer.
Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
(Can be doubled, tripled, whatever – just keep in an airtight container)
Last edited by Gandalara; 05-21-2014 at 03:28 PM..
2 lbs. 80/20 ground beef
3 cloves garlic minced
2 tsp. Italian seasoning
1/3 cup grated Romano cheese or parmesan
2 beaten eggs
2/3 cup seasoned bread crumbs
1/4 cup milk
Mix altogether but don't over mix. I bake mine on 350 for 25-30 minutes or throw them in the sauce raw, stirring gently and let them cook in the sauce. I roll my meatballs slightly bigger than a golf ball.
I go simple. I just use locatelli, fresh torn basil, salt/pepper and breadcrumbs soaked in milk. Roll em and them cook them raw in a tomato sauce till done. I have also done a few tablespoons of pesto or added garlic etc for a change and that's tasty too.
To 1 lb ground beef, add 1/4 to 1/2 c of uncooked white rice, 1 Tbsp of instant minced onion and a dash of salt & pepper. Mix thoroughly by hand and roll into evenly-sized meatballs. Brown in a frying pan with a lid; when all the balls are browned pour over 1 can of Campbell's tomato-rice soup plus 1/2 can of water (not the full can of water you would use if you were just making soup). Add a bay leaf, bring to a boil, cover and simmer over low heat 25 minutes. Turn over the meatballs, re-cover and simmer another 20 minutes. Serve over rice.
Hamburger, crushed corn flakes, really microscopically finely chopped onion, some seasonings. Brown them well.
A friend who makes the best meatballs ever,, claims that hers are so moist and juicy because she doesn't put any egg in them. She claims the egg dries them out. I've got to say, she is the queen of meatball cooks.
To me, it is not so much about the meatballs as it is about having the most delicious sauce on them, whether it is a cream sauce or a tomato sauce.
Mine turn out well, but I have to add, I don't use store bought burger. I buy whole beef shoulders and grind my own, and a burger at my house is like eating steak and no relationship at all to pre-ground store bought hamburger.
Ground beef, Italian-flavored bread crumbs, applesauce, fresh ground pepper, garlic powder, & oregano. (Sorry I can't give measurements - I do it by looks & feel - but the key to them being light is using more bread crumbs & applesauce than you probably think you need.) Roll them up, layer in the crockpot, cover completely (but gently) with sauce. Cook on low approx. 8 hours, until meatballs are 160 degrees in the center.)
I've heard people say you have to use fattier ground beef, (80% or 85% lean) rather than 93% lean, but I haven't found that to be necessary. I prefer the 93% lean, but will use the other if it's on sale. The differences I've found is the fattier ground beef makes your sauce a bit greasier and when you're going to reheat the leftovers, there is more fat to skim off the top of the higher fat meatballs. The meatballs themselves come out great either way.
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