I have two right at my fingertips!!

Lulu Style Meatballs

2 pounds of ground beef
3 garlic, chopped
1/2 onion, chopped
1 cup bread crumbs
1 Tablespoon olive oil
chopped parsley to taste
2 eggs
salt/pepper to taste
Ricotta, 1 tub from dairy case

Mix well
Shape with ice cream scoop
Bake 350 degrees for 25 to 30 minutes

Tuscan Meatballs

1 pound chuck roast (boiled, cooked, chopped very fine)
1/2 cup portino mushrooms, minced
flat leaf parsley, minced with mushooms
1/4 cup parmagano
1/2 teaspoon salt
2 eggs
1/2 cup milk or heavy cream

Mix well.
Shape into oval balls
Dredge in flour
Cook in extra virgin olive oil in skillet on medium heat, until done

Serving Suggestion:

Serve at room temp, on bed of lettuce with oil and vinegar dressing

Meat Ball Sub Casserole

1/3 c. chopped onions
1/4 c. seasoned bread crumbs
3 tbls. grated parmesean cheese
1 pound ground beef
1 loaf (1pound) italian bread cut into 1 inch slices
1 pkg. cream cheese (softened)
1/2 c. mayo. (real mayo, no light)
1 ts. Italian seasoning
1/4 ts. pepper
2 c. shredded mozzerella cheese (divided0
128oz jar of spaghetti sauce
2 garlic cloves, minced

In a bowl, combine onions,crumbs and parmesean cheese.
add beef and mix well. Shape into 1 inch balls.
Place on shallow baking pan. Bake at 400 degrees for 15 to 20 minutes,
or until no longer pink.
Meanwhile, arrange bread in a single layer in an ungreased 13X9x2 baking dish. Heat in oven until slightly toasted.
Combine cream cheese, mayo,italian seasoning and pepper,
spread over bread. Sprinkle 1/2c. of mozzerella.
Combine sauce and garlic, add meat balls,
pour over cheese mixture, sprinkle with remaining mozzerella.
bake in a 350 degree oven for 30 minutes or until heated thru.
.

They are good!! When you have the time and energy to cut up bread slices, etc.

Serves 4 to 6
The shaped meatballs can be covered with plastic wrap and refrigerated for several hours ahead of serving time, if you like. Fry the meatballs and make the sauce at the last minute.


meatballs
2 slices white sandwich bread (crusts discarded), torn into small pieces
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons whole milk
1 pound ground meat (preferably 3/4 pound ground chuck and 1/4 pound ground pork)
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely minced fresh parsley leaves
1 large egg yolk
1 teaspoon finely minced garlic
3/4 teaspoon salt
Ground black pepper
About 1 1/4 cups vegetable oil for pan-frying

smooth tomato sauce
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 (28-ounce) can crushed tomatoes
1 tablespoon minced fresh basil leaves
Salt and ground black pepper

1 pound spaghetti
Freshly grated Parmesan cheese

1. For the meatballs: Combine bread and buttermilk in small bowl and let stand, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2. Place ground meat, cheese, parsley, egg yolk, garlic, salt, and pepper to taste in medium bowl. Add bread-milk mixture and combine until evenly mixed. Shape 3 tablespoons of mixture into 1 1/2-inch-round meatball. (When forming meatballs use a light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs.

3. Pour vegetable oil into 10- or 11-inch sauté pan to depth of 1/4 inch. Turn flame to medium-high. After several minutes, test oil with edge of meatball. When oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes (see illustration below). Regulate heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to plate lined with paper towels and set aside.

4. Bring 4 quarts water to a boil in large pot for pasta.

5. For the sauce: Meanwhile, discard oil in pan but leave behind any browned bits. Add olive oil for tomato sauce along with garlic and sauté over medium heat, scraping up browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil and salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.

6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 or 3 meatballs. Serve immediately with grated cheese passed separately.

VARIATIONS:
SPAGHETTI AND CHICKEN MEATBALLS
If you want to trim some fat from this recipe, ground chicken is a decent alternative to ground beef and pork. We found that meatballs made from chicken are a tad soft, so they must be refrigerated for an hour before being fried to keep them from sticking to the pan or falling apart. Follow recipe for Spaghetti and Meatballs, replacing ground meat with 1 pound ground chicken. After shaping meatballs in step 2, place on platter, cover with plastic wrap, and refrigerate until firm, about 1 hour. Proceed as directed.

No measurements here.. I just play it by ear.

Ground beef
diced onion
salt
pepper
garlic
rice
eggs, beaten
cream of mushroom soup
heavy cream

Mix beef, onion, salt, pepper, garlic and rice. Form meatballs about 1 1/2 inches round. Place in slow cooker. Mix cream and soup together, thin with water if necessary. Pour over meatballs. Cook on high until hot, then turn down to low, simmer 4-6 hours. Add more water and cream during cooking if needed. Serve over rice.

Now, that is my kind of cooking!!!

Party meatballs
5-6 lbs burger (no higher than 85% otherwise they fall apart)
3 eggs
1 1/2 sleeves of saltine crackers crushed
1 1/2 - 2 pkgs onion soup mix
mix all of the above and form into balls, fry in pan just until firm. then top with gravy recipe below
1 family size can cream of mushroom soup
1 pk onion soup mix
3 sm cans mushrooms
1 large can beef gravy (I am not sure of the size, but the can is a bit smaller than the v-8 cans)

combine with the meatballs in large roaster. cookk for at least one hour at 350.

Great to make for a large meal with mashed potatoes for the gravy. These are super easy to make, especially if you have helpers to roll the meat balls out, as that takes the most time.
CJ kmeg

i dont use measurements or anything, i just mix it all up together LOL
these are meadow's italian meatballs!

ground beef
garlic powder
salt
pepper
breadcrumbs
piece of bread, wet it and crumble it up in there
chopped onion
parmesan cheese (i love cheese so i use alot)
oregano
and any other italian seasonings i have available to throw in there :)
mix it all up! make into balls and fry in olive oil!

Oh yum... now I am getting hungry..

1 pound Ground Chuck
2 eggs
Breadcrumbs (about 1 cup)
Parmesan Cheese (about 1 cup)
Salt
Pepper
Garlic Salt


Mix together and roll into balls. Bake at 350 for about 15 or 20 minutes.
Add to sauce and cook on low heat about 3 hours.

I don't measure anything.

ground beef
onion
bell pepper
salt
lemon pepper
worsteshire sauce(oops! don't know how to spell that)
egg
crumbled crackers
a small spoonful of a-1 sauce



my honey loves them!!!!
:thumbsup:

I a lova mya meataballs.....who hoo! getting hungry over here!

worsteshire sauce(oops! don't know how to spell that)
:thumbsup:

No one knows how to spell that... or pronounce it.... but we all know what you are talking about!!!

JJT

ok, so If Use one pound of meat, then I should use about a 1/4 cup of breadcrumbs, this part always messes me up!!!! grrrrrr :(

According the the recipes posted, that sounds about right.

That bread crumb thing still messes me up, because it depends on the amount of moisture in the meat, the added sauces, what size egg you are using, the humidity in the air and how you look when you close one eye and hop on one foot while praying for a good meat balls.

I usually go by how it feels in my hand. Does it feel too wet, too dry, is it heavy or light.

If I poke it with my finger, what am I supposed to be looking at??? Someone told me once to poke the meat with my finger. Still to this day, I poke it, but have no idea what for!!!

Overworking the meat will do more damage to the outcome of the meat balls than not enough, or too much bread crumbs.

JJT

this is my new Italian Meatball recipe!

1 lb sirloin
1/4 Parmesan Cheese
1/4 Breadcrumbs
1 egg
bit of Oregano, and Basil, and parsley 1/4 tsp.
1/4 cup of onion and peppers
bit of Worschestershire Sauce
3 cloves of Garlic

fried them up in some olive oil and and then dumped them in my tomatoe sauce for a bit...

YUMMY!

Thanks you guys, now I'm hungry for meatballs, and don't know how to make them, but all of your recipes sound sooooo yummy.
Kesha

It is not as hard as you think... ;) I thought it was and it turned out great!