Meatballs – COLLECTION

by on December 29, 2015
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For best taste, use 1/2 LB ground beef, 1/2 LB ground pork and 1/2 LB ground veal.  All below recipe ingredients below are geared to 1-1/2 LB of meat unless otherwise specified.

Meatloaf Meatballs


2 TBL Worcestershire sauce
2 TBL Dijon
one handful Chopped parsley
1 egg plus an extra yolk
Sautee onion, celery, thyme, garlic
Mix by hand and bake at 400 degrees

Cook russet potatoes
Mash russet potatoes
Add 1/2 and 1/2 or cream
Add fresh chives

Melt 1/2 stick butter add 4 TBL flour
Add stock and egg yolk for gravy

Meat balls over top of mashed potatoes, topped with gravy

Mexcian Meatballs


1/2 pound ground beef
2 cloves garlic, minced
2 1/2 tablespoons dry bread crumbs
1 jalapeno pepper, seeds and ribs removed, chopped
1/2 teaspoon fresh-ground black pepper
1 egg, beaten to mix
1/4 teaspoon ground cumin
1 tablespoons chopped fresh oregano
1 teaspoons salt

In a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.

Meatloaf Meatballs Marinara


Prepare Meatball Flavorings

In cast iron ceramic casserole Dutch oven
2 onions
2/3 C tomato paste
6 cloves minced garlic
1 TBL dried oregano
1/2 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin

Cook in skillet about 8 minutes

Remove half and set aside in lg mixing bowl

Maranara Sauce

Add to the casserole 1/2 C red wine
Bring up to simmer
56 oz crushed tomatoes
Pour into slow cooker



In mixing bowl, to tomato/onions add
1/2 C grated Parmesan cheese
2 eggs
1/4 lb sweet Italian sausage removed from casings
2 cloves minced garlic
3/4 tsp salt
1/2 C mozzarella cheese
Mix together
Add 1 lb 85% ground beef
Add 1/4 lb ground pork
3 TBL heavy cream
Work with your hands and combine
Divide into 16 meatballs

Precook Meatballs . She says microwave 4-7 minutes
Sear in skillet, then reduce heat, cover and cook 20 more minutes
Drain fat and nestle in sauce
Cook in crock pot on high for 4 hours

1/2 C more parm
2 TBL fresh basil chiffonade
Stir gently
Spoon over pasta
Top with grated parm

Norwegian Meatballs



Triple grind lean meat . 1 pound
1/4 cup bacon pieces . Cook to render, and use pieces and fat
1 teaspoon salt
One small over-boiled potato
. Cut potato into small pieces
. Use small sauce pan with minimal water
Add all of the above to meat and stir to combine. If necessary to create a moist mass use a bit of milk.

Add ground ginger, fresh ginger, nutmeg, salt, pepper, mace.

Dredge meatballs in a bit of AP flour and put into hot skillet.
Brown on both sides, but do not cook through
In a corner of your skillet melt butter and add your dredging flour. Cook until it is browned and thickened
And 2 cups stock and a splash of port wine
Let simmer 30 minutes

Serve with boiled peeled carrots and peeled white potatoes.
Put a bit of the sauce over the meatballs
Serve lingonberries on the side

Dinner Meatball


1 /2 pound lean ground beef
Panko bread crumbs
Parm cheese
Asiago cheese
10 min 350° for small meatballs
30 minutes at 300° for large meatballs

Serve with pasta or just sauce

Easy Meatballs


1 cup beef
1 egg
1 cup bread crumbs
1 tbs garlic

1. Mix ingredients
2. Form into balls
3. Cook in skillet until brown
4. Add to spaghetti or whatever
5. Salt and pepper to taste

Swedish Meatballs

I love Swedish meatballs, but meatballs can be a lot of work. Here’s how you make them easy.


Start with good pork sausage, and squeeze it out of its casing. All the onion, garlic, and herbs you need are already in there. The only extra is a pinch of allspice. Then, just add some breadcrumbs and a splash of milk and roll the mixture into little balls. I brown them in a pan, steam them with some beef stock, and stir in a dash of sour cream. In less than fifteen minutes, you have cheated but delicious Swedish meatballs.

To round out the meal, I quickly boil up some new potatoes and smash them with the same milk and sour cream I have on hand for the meatballs. Done! The meatballs are soft and distinctly Scandinavian from the spice; the potatoes are hearty and tangy; and the gravy is like velvet.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family’s classic French recipes in a fresh, chic, modern way.
About This Recipe
Yield: 2 servings
Active time: 30 minutes
Total time: 30 minutes
This recipe appears in: Dinner for Two: IKEA-Inspired Swedish Meatballs and Smashed Potatoes

1 pound baby new potatoes
Kosher salt and freshly ground black pepper
14 ounces of sweet pork sausage, removed from its casing
1/4 cup breadcrumbs (preferably fresh)
1/4 cup milk, plus 6 tablespoons
1/2 teaspoon ground nutmeg or allspice (or a combination of the two), divided
2 teaspoons olive oil
1 cup low sodium canned or homemade chicken broth
1/4 cup plus 2 tablespoons crème fraîche or sour cream
2 tablespoons chopped flat leaf parsley
Lingonberry jam (optional)


1 Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes.

2 In a large bowl, gently mix together the sausage meat, breadcrumbs, 1/4 cup milk, 1/4 teaspoon of nutmeg or allspice, and 1/2 teaspoon pepper. Using wet hands or a scoop, divide mixture into 20 balls.

3 Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, about 5 minutes total. Add broth, cover the pot, and simmer until the meatballs are cooked through, about 10 minutes. Add the remaining nutmeg or allspice and 2 tablespoons crème fraîche or sour cream. Stir to combine and simmer until sauce thickens lightly. Season to taste with salt and pepper.

4 Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche or sour cream, and season with salt and pepper. Add half the parsley, if using, and smash the potatoes. Plate the potatoes, and pour the meatballs and sauce over the top. Top with the remaining parsley. Serve with lingonberry jam

Pig Skin Meatballs


2 lbs Slow cooked pork

Lager beer
Worchestershire sauce
Tamari soy
Apple cider
Cook gently 2.5 hours

Baked stuff potato
Dijon mustard
Sour cream
Sharp cheddar
Bacon bits

Bake 375° for 15 minutes

Chicken Meatball

2 skinless chicken breasts, boned and defatted
1 TBLSP raisins
1 tsp minced fresh garlic
Pinch red chili flakes
1 tsp fennel seed
1/4 large carrot, sliced
2 TBLSP chopped fresh parsley
1 TBLSP chopped pine nuts
1/2 tsp salt
1 TBLSP olive oil
1 whole egg, beaten

Tex-Mex Meatballs in Red Chile Sauce


Find more like this: COLLECTION INDEX, Lunches, Meals for Thomas, Meat to Eat RED

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