How do YOU make meatballs?

posted 2 years ago in Cooking
Post # 2
Member
823 posts
Busy bee
  • Wedding: December 2013

I am a terrible cook but I’ve tried making my grandmother’s meatball recipe several times.  Her recipe calls for ground beef and pork, bread crumbs (specifically the Italian ones) and milk.  I’m getting better but when my mom makes them they turn out awesome!

Post # 4
Member
4797 posts
Honey bee
  • Wedding: May 2014

GreenBayBee:  The only meatballs I’ve ever made are Ina’s for this soup. They are SO good you can eat ’em like candy. You have to be careful not to eat too many else they won’t make it into the soup!! My husband is Italian and has a more traditional recipe in his head (from his Italian grandpa) for his spaghetti sauce.

http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe.html

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

Post # 5
Member
613 posts
Busy bee

My specialty!! at least 2 meats depending on what I can get my hands on for a good price but usually beef and pork. now the fun part! Egg (1 per pound on average), Bread, crushed crackers seasonings (oregano, garlic salt, parsley, Italian seasoning, minced onion and as my grandma always said whatever tickles your fancy at the moment) and parmesan cheese. I always lightly brown them before throwing them in the sauce to finish cooking.

  • This reply was modified 2 years, 4 months ago by  .
Post # 7
Member
8419 posts
Bumble Beekeeper
  • Wedding: April 2013

GreenBayBee:  My husband makes meatballs with beef, pork, veal, breadcrumbs and parmesean cheese.  I’m not sure what the ratios are, but they’re always delicious.

Post # 8
Member
823 posts
Busy bee
  • Wedding: December 2013

GreenBayBee:  Her recipe calls for 1 egg per pound of meat.

The difficulties I find are that sometimes they come out kind of bland, but I follow her recipe to the letter.  My mom said that my grandmother only used that recipe as a guideline, that she would never measure her ingredients out.  She used the number of eggs the recipe called for, but for things like spices, she always added more.  She just knew how much to add and if you asked her she would always joke and say “a handful”.

My mom isn’t a great cook either but she has mastered those meatballs!  My dad is the one that used to cook for us all the time.  Unfortunately I did not get that gene!

Edited to add that the parmesan cheese really does make a difference!

  • This reply was modified 2 years, 4 months ago by  SnowInApril.
Post # 9
Member
613 posts
Busy bee

GreenBayBee:  I actually have no idea my Great grandma taught me how to make meatballs and she always put in parm. But she always said the sauce made the meatballs I cheated recently and used store bought sauce I have learned my lesson! I usually throw in my sauce to cook alongside of the meatballs bone in pork chops and sweet Italian sausage.

Post # 10
Member
4797 posts
Honey bee
  • Wedding: May 2014

GreenBayBee:  I don’t know for consistency, but definitely for flavor the parm (and pecorino in Ina’s meatballs) are freakin’ spectacular!!!!

Post # 12
Member
2061 posts
Buzzing bee
  • Wedding: September 2014

GreenBayBee:  The same way my Sicilian grandma did!!!

I mix lean ground beef with pork- no veal, since I refuse to ever eat it. I add 2-3 eggs depending on the amount of meat, Italian seasoned breadcrumbs, about 3/4c of good Parmesan cheese, about 1/2c or 3/4c of Ketchup, lots of garlic powder, more Italian seasoning, some salt, pepper, dried basil, and crushed red pepper flakes. I also make meatballs that are usually a tiny bit smaller than a baseball…I grew up eating them that size 🙂 then I bake them on a dark cookie sheet at 350-370 until they look crisp. Mmmmmmmmmmmmmmmmmm, now I want meatballs!!! I also use the same recipe to make turkey meatballs! But, when I make those, I scoop the top off, stuff some mozzarella in the middle, and put the top back on and reshape them to smooth them out..seriously so good. The turkey ones I normally top with brown gravy, I never use them in my sauce.

Post # 14
Member
2061 posts
Buzzing bee
  • Wedding: September 2014

GreenBayBee:  hahahahah….I guess she started adding it in the 50’s or so, bc she just always did, and now if I make meatballs without it, I can taste that something is missing! Maybe it’s the vinegar?

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