Best 5 My Mothers Meatballs Recipes
**Mouthwatering Meatballs: A Culinary Journey of Flavors and Textures**
Prepare to embark on a tantalizing culinary journey with our collection of delectable meatball recipes. From the classic Italian meatballs simmering in a rich tomato sauce to the exotic fusion of Asian-inspired meatballs glazed in a sweet and tangy sauce, this article offers a symphony of flavors that will satisfy every palate.
Indulge in the comforting goodness of Swedish meatballs, perfectly paired with a creamy sauce and lingonberry jam. For a lighter option, try our turkey meatballs, packed with lean protein and bursting with herbs and spices. And for those seeking a vegetarian alternative, our lentil meatballs offer a hearty and flavorful option, packed with plant-based goodness.
Each recipe is meticulously crafted to guide you through the process of creating these culinary gems, ensuring perfect results every time. Whether you're a seasoned chef or a novice cook, our detailed instructions and helpful tips will empower you to create restaurant-quality meatballs in the comfort of your own kitchen.
So gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together. From classic comfort food to innovative flavor combinations, our meatball recipes promise an unforgettable dining experience that will leave you craving more.
MOM'S MEATBALLS
In El Dorado, Arkansas, Dorothy Smith bakes a large batch of moist meatballs that are tender and flavorful. Serve some for dinner and freeze the extras for the two tasty recipes that follow.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 7 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
"MY MOTHER'S MEATBALLS"
My husband and I once lived upstairs from his mother and father and family.As I started to learn how to cook, it became abundantly clear that Anthony, (my husband), would only eat his mothers meatballs.I spent countless Sundays by her side, trying to learn how she made them so magically.They were so good and such a Sunday staple...
Provided by Sandra McGrath
Categories Beef
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Soak the bread in milk(or water).Mix to a mush consistency.Add the beaten eggs and seasonings and mix well. Then add the ground beef.Incorporate the beef with the bread mixture and begin to form the meatballs to about a golf ball size or larger. I usually get about 24-30 meatballs using three pound of ground beef.
- 2. Baking method: Grease a long shallow pan with oil and place the meatballs on the pan taking care not to crowd them too much. Frying method: My mother-in -law would never think to do anything but fry them in a black cast iron pan with enough oil to come up to about 1/4 of an inch on the meatball.More work but they come out delicious! If you choose this method, fry just long enough to get a brown crust on the outside, turning them in the frypan. I gradually moved on to bake them to make them a bit more healthy, using less oil.Oven temp to 400 degrees for 20 minutes.
- 3. Now, this is another method I have changed as my mother in law would start her "Sunday Gravy" about an hour before the meatballs and then put the meatballs in the sauce to simmer and flavor the sauce.I like using the crockpot with a good quality jar sauce or simply a can of crushed tomatoes(or two if making extra gravy), and a small can of tomato paste,a few basil leaves and adding about 2 "paste cans" full of water.
- 4. Let them simmer for about 3 hours on low. That's the magic!
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
ULRIKA'S MOTHER'S MEATBALLS
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.
MY MOM'S SWEDISH MEATBALLS
My Mom was famous for her Swedish meatballs. I remember when she stood in her kitchen making thousands of them for a priest's anniversay party, he had requested them, back in the 70s. Then she drove them 200 miles to the rectory. Lordy, she had great faith. Or maybe she thought she'd go to hell if she had said, "No!" I would...
Provided by Bonnie Beck
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Soak the bread in the cream for about 2 hours in the refrig.
- 2. Grind the onions. Or use a food processor to make then very very fine. Almost a paste. Slighty brown the onions in the butter.
- 3. Mix the meat, onion, bread with cream, spice to taste, and eggs all together until well incorporated. Make small balls the size of walnuts and place them on baking sheets.
- 4. Bake in a oven set at 350 until slightly brown on top, bottom and sides. Turn off the heat. Remove from cookie sheets and place in a deep pan. Make a mushroom sauce and pour over the meatballs.
- 5. Serve hot. I have use barbeque sauce with these too when I am too lazy to make a homemade mushroom sauce. Or you can open a can of Campbells cream of mushroom soup with a tad of ground nutmeg. (Don't tell my Mom I told you that!)
Tips:
- Use a combination of ground beef and ground pork for the meatballs. This will give them a more flavorful and juicy texture.
- Soak the bread in milk before adding it to the meatball mixture. This will help to bind the meatballs together and prevent them from becoming dry.
- Add some grated Parmesan cheese to the meatball mixture. This will add a delicious cheesy flavor to the meatballs.
- Use a large skillet to cook the meatballs. This will help to prevent them from overcrowding and sticking together.
- Cook the meatballs over medium heat until they are browned on all sides. This will help to ensure that they are cooked through.
- Serve the meatballs with your favorite pasta sauce. Spaghetti, marinara, or alfredo sauce are all great options.
Conclusion:
These meatballs are a delicious and easy-to-make dish that is perfect for a weeknight dinner. They are also a great option for parties and potlucks. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that your family and friends will love.
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