Indulge in a culinary journey with Aunt Chris's Meatballs, a tantalizing dish that promises an explosion of flavors in every bite. Crafted with a combination of ground beef, pork, and a medley of aromatic herbs and spices, these meatballs are not just any ordinary dish; they're a masterpiece waiting to be savored. Accompanied by three delectable sauces - a classic tomato sauce, a creamy mushroom sauce, and a tangy sweet and sour sauce - these meatballs offer a trio of tastes that cater to every palate.
Aunt Chris's Meatballs in Tomato Sauce is a timeless classic, featuring tender meatballs simmered in a rich, savory tomato sauce. The natural sweetness of the tomatoes harmonizes perfectly with the savory nuances of the meatballs, creating a comforting and nostalgic dish that warms the soul.
For those who prefer a creamy, earthy flavor, Aunt Chris's Meatballs in Mushroom Sauce are an absolute delight. Fresh mushrooms sautéed in butter and cream create a luscious, velvety sauce that envelops the meatballs in a blanket of umami-rich goodness.
And for those craving a taste of something tangy and sweet, Aunt Chris's Meatballs in Sweet and Sour Sauce offer an exciting flavor adventure. A harmonious blend of sweet and sour notes, this sauce tantalizes the taste buds with its vibrant and refreshing flavors.
With three distinct sauces to choose from, Aunt Chris's Meatballs offer a delectable treat for every taste preference. Whether you're hosting a casual gathering or a special occasion, these meatballs are sure to be the star of the show. So, gather your ingredients, put on your apron, and embark on a culinary odyssey with Aunt Chris's Meatballs - a dish that will leave your taste buds dancing with joy.
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
AUNT JOANN'S SUPER EASY MEATBALLS
My sister-in-law JoAnn told me her secret to yummy meatballs. Couldn't be easier! And they are delicious! Great for an appetizer, and you can make multiples of this recipe and freeze to have meatballs on hand for quick easy meals. Photos are not mine. Added for example.
Provided by Lauren Conforti
Categories Other Soups
Number Of Ingredients 5
Steps:
- 1. Prepare stuffing mix according to package directions.
- 2. In a large bowl, add ground beef & stuffing. Mix well.
- 3. Mold mixture into small meatballs. (I've used a melon baller, or a smaller size ice cream scoop, depending on what I'm using the meatballs for)
- 4. Bake in 350 degree oven until browned. (You can also brown them in a fry pan on the stove top if you prefer.)
- 5. You can use these with whatever sauce you like... Italian, Sweet & Sour, use them in soups or just as little appetizer meatballs.
- 6. FOR PINEAPPLE SAUCE: In a large non-stick skillet, blend the BBQ sauce with pineapple. Add the fully cooked meatballs. Stir to coat completely. Bring to a boil then simmer for 10 minutes, or until heated through. Serve on an appetizer plate.
- 7. ** FOR FREEZING: You can make large batches of this and freeze for use in many recipes... flash freeze the meatballs on a cookie sheet for 1 hour before adding to a ziplock bag to keep them from sticking together.
BONE-CRUNCHING MEATBALLS
Water chestnuts are the secret ingredient in these unique meatballs. Kids will love the "bone-like" crunch the chestnuts add when they bite into each meatball!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- Cut enough water chestnut slices in half to make 60 pieces; set aside. Save remaining water chestnuts slices for another use., In a large bowl, combine the next 10 ingredients. Crumble turkey over mixture and mix well. Divide into 60 portions and shape each portion around a water chestnut piece., Preheat oven to 350°. In a large nonstick skillet, saute meatballs in oil in batches 5 minutes or until browned. Transfer to a 13x9-in. baking dish., Cover and bake 10-15 minutes or until meat is no longer pink; drain. Serve with plum sauce.
Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
AUNT JENNY'S SLOW COOKER MEATBALLS
This is an adaptation of a recipe created by the Johnson Family on the Baptist Church web site. Serving size is 3 meatballs with 2 tablespoons sauce.
Provided by James Craig
Categories Lunch/Snacks
Time 10h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients (ground beef through onion).
- In a large bowl; shape mixture into 30 1& 1/2" meatballs.
- Combine ketchup, brown sugar, lemon juice and sauces in an electric slow cooker; gently stir in meatballs.
- Cover with lid; cook on low setting 8-10 hours.
MAKE-AHEAD SHEET-PAN MEATBALLS
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.
Provided by Anna Stockwell
Categories Meatball Bread Milk/Cream Ground Beef Sausage Egg Parmesan Small Plates Sunday Stash Freezer Food Freeze/Chill Dinner Kid-Friendly Back to School Sheet Pan
Yield Makes about 75
Number Of Ingredients 8
Steps:
- Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
- Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
- To serve immediately:
- Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
- Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
- To freeze to serve later:
- Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
- To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.
AUNT BECKY'S PORCUPINE MEATBALLS
My Aunt Becky gave my mother this recipe years ago when I was a little girl. She made it for us often. Now I make it for my family and they love it!
Provided by Kim D.
Categories White Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix first 8 ingredients together by hand in a large mixing bowl.
- Form meatballs into balls (1 tablespoon per meatball) and place in an ungreased 9X13-inch casserole dish.
- Mix together tomato sauce, 1 cup water and 2 teaspoons Worcestershire sauce.
- Pour over meatballs.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes.
- Serve on top of mashed potatoes or rice.
Nutrition Facts : Calories 331.2, Fat 17.4, SaturatedFat 6.7, Cholesterol 77.1, Sodium 1248.8, Carbohydrate 19.7, Fiber 2, Sugar 5.4, Protein 23.6
Tips:
- Use fresh, high-quality ingredients for the best flavor. - Don't overmix the meatball mixture, or the meatballs will be tough. - Be gentle when shaping the meatballs, so they don't fall apart. - Use a large skillet or Dutch oven to brown the meatballs, so they have plenty of room to cook evenly. - Don't overcrowd the pan when browning the meatballs, or they will steam instead of brown. - Simmer the meatballs in sauce for at least 30 minutes, to allow the flavors to meld. - Serve the meatballs with your favorite pasta, rice, or vegetables.Conclusion:
Aunt Chris's meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. With their simple ingredients and easy-to-follow instructions, these meatballs are a great option for a weeknight meal or a special occasion. Whether you serve them with pasta, rice, or vegetables, these meatballs are sure to be a hit. So next time you're looking for a hearty and flavorful dish, give Aunt Chris's meatballs a try.
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