Best 3 Pats Standard Meatballs Recipes

**Discover a Culinary Journey into the World of Scrumptious Meatballs: A Symphony of Flavors Awaits**

Prepare to embark on a delectable voyage into the realm of meatballs, where tender and juicy orbs of seasoned ground meat harmoniously blend with aromatic herbs, spices, and succulent sauces. In this culinary odyssey, we present a diverse collection of meatball recipes that cater to every palate and preference. From classic Italian meatballs simmering in rich tomato sauce to tantalizing Swedish meatballs enveloped in a creamy gravy, these recipes promise an explosion of flavors that will leave you craving more.

For those with a penchant for bold and spicy flavors, the Harissa Meatballs offer a delightful fusion of North African and Middle Eastern influences. Infused with a vibrant harissa paste, these meatballs exude a fiery kick that is perfectly balanced by the cooling yogurt sauce. If you seek a hearty and comforting dish, the Slow-Cooker Turkey Meatballs provide a wholesome and flavorful option. Nestled in a savory broth, these tender turkey meatballs are infused with a medley of herbs and spices, resulting in a soul-satisfying meal that is perfect for a cozy family dinner.

For a taste of classic Italian fare, look no further than the Italian Meatballs with Spaghetti. Plump and succulent meatballs are lovingly crafted with a blend of ground beef, pork, and veal, then simmered in a robust tomato sauce. Served atop a bed of al dente spaghetti, this dish is a testament to the timeless appeal of Italian cuisine. And for a fun and creative twist, the Meatball Sub Sandwich offers a handheld delight. Toasted bread is piled high with tender meatballs, melted cheese, and a tangy sauce, creating a symphony of flavors and textures that will tantalize your taste buds.

So, embark on this culinary adventure and discover the boundless versatility of meatballs. With each recipe, you'll unveil a new layer of flavors and textures, leaving you with a newfound appreciation for this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN MEATBALLS PAT'S RECIEPE

Italian Meatballs Pat's Reciepe image

This is a reciepe my mother taught me. I have developed my reciepe, from the taste of her soft and tenderly juicy meatballs. .

Provided by krissweety

Categories Meatballs

Time 1h55m

Yield 15 meatballs, 7 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs ground meat
1 egg
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon italian seasoning
1 teaspoon parsley
1/2 cup onion, diced small
1/2 cup breadcrumbs, Seasoned
2 tablespoons ketchup, Low Sodium or 2 tablespoons Italian sauce, prepared
1/4 cup green pepper, diced small
1 garlic clove, minced
1/2 teaspoon olive oil, if Frying, for frying

Steps:

1. In a large bowl mix: ground meat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread crumbs, ketchup/or sauce, green pepper, and 1 egg.
2. Mix the meat and other ingredients, by hand until well blended. Then roll into approximately 15 meatballs(2" in diameter) or for more meatballs make them smaller.
3. Then add directly into your sauce, make sure all meatballs are submerged under the sauce. Cook in sauce and stir ocassionally until they reach 165 degrees, approximately 2 hours.
**Continue to next step if you prefer to fry them up a little first.
5. In a large frying pan, add the olive oil and heat. After heated about 1 minute drop in your meatballs and turn with a fork and cook till browned on all sides.
6. Add meatballs and brown on all sides. Then set them aside on a paper towel to drain off some of the fat. Repeat until all meatballs are browned.
7. Then add them into your sauce cooking them approximately 1 1/2 hours. Until they reach 165 degrees.

Nutrition Facts : Calories 55, Fat 1.4, SaturatedFat 0.4, Cholesterol 26.6, Sodium 115.3, Carbohydrate 8.4, Fiber 0.7, Sugar 2.1, Protein 2.2

PATSY'S MEATBALL LASAGNA

Patsy's Meatball Lasagna image

Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Number Of Ingredients 10

Ingredients

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Patsy's Meatball Lasagna
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Steps:

Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

PAT'S STANDARD MEATBALLS

Pat's Standard Meatballs image

Make and share this Pat's Standard Meatballs recipe from Food.com.

Provided by Bone Man

Categories Pork

Time 2h

Yield 50 meatballs

Number Of Ingredients 16

Ingredients

2 lbs lean ground chuck
1 lb ground sausage (I use Bob Evans or Jimmy Dean brands)
4 large eggs, beaten
1 tablespoon dried basil
3/4 teaspoon ground red pepper
1 tablespoon italian seasoning
3/4 teaspoon onion powder
1/2 teaspoon dried thyme
3/4 teaspoon ground allspice
1/2 teaspoon curry powder (make sure it's fairly fresh!)
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons sea salt or 1 1/2 teaspoons table salt
2 1/2 cups breadcrumbs (I make my own)
1 cup olive oil
60 ounces spaghetti sauce, canned (I use Hunt's brand)
15 ounces chicken broth

Steps:

Beat the worcestershire sauce into the eggs.
In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.

Nutrition Facts : Calories 194.1, Fat 14.1, SaturatedFat 3.9, Cholesterol 42.4, Sodium 448.3, Carbohydrate 8.2, Fiber 0.4, Sugar 3.7, Protein 8.2

Tips:

Use a combination of ground meats. This will give your meatballs a more complex flavor and texture. Pat's recipe calls for a mix of ground beef, pork, and veal, but you can use any combination of meats you like.
Soak the bread crumbs in milk. This will help to bind the meatballs together and make them more tender. You can use any type of bread crumbs, but fresh bread crumbs will give you the best results.
Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Just mix the ingredients until they are combined.
Cook the meatballs in a hot oven. This will help to seal in the juices and prevent the meatballs from drying out. Pat's recipe calls for baking the meatballs at 400 degrees Fahrenheit for 20 minutes.
Use a meat thermometer to make sure the meatballs are cooked through. The internal temperature of the meatballs should reach 165 degrees Fahrenheit.

Conclusion:

Pat's Standard Meatballs are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make perfect meatballs every time.