Meatball Recipes

JEN’S TRADITIONAL MEATBALLS

I’ve made many different meatball recipes, and this is by far my favorite. The combination of ground chuck and ground sausage is key. There are a lot of eggs in this recipe, which helps to make these meatballs very moist. I hope this becomes one of your favorite recipes too!

Ingredients:
2 lbs. Ground Chuck (85% Lean)
1 lb. Sweet Italian Sausage, casing removed
6 Eggs
1 Cup Pecorino Romano Cheese, Grated
2 ½ Cups Seasoned Breadcrumbs
1/3 Cup Garlic, Minced
¾ Cup Fresh Parsley, Minced

Directions:
Combine all ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. The meatballs can be added to your favorite tomato sauce, Sunday meat sauce (see recipe), or they can be cooled and frozen at this point.

meat1

MEATBALLS WITH BOCCONCINI MOZZARELLA STUFFING

Ingredients:
2 lbs. Ground Chuck (85% Lean)
1 lb. Sweet Italian Sausage, casing removed
6 Eggs
1 Cup Pecorino Romano Cheese, Grated
2 ½ Cups Seasoned Breadcrumbs
¾ Cup Garlic, Minced
¾ Cup Fresh Parsley, Minced
½” Piece of Bocconcini Mozzarella per Meatball

Directions:
Combine all ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the mozzarella in the middle of each meatball, making sure to enclose the filling with the meat. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. The meatballs can be added to your favorite tomato sauce, Sunday meat sauce (see recipe), or they can be cooled and frozen at this point.

bocc

GRANDMA’S MEATBALLS (OR MEATLOAF)

This is Grandma’s recipe, sent to me by Aunt Caroline and Uncle Doug in 2002. Aunt Caroline indicated that this can be made into meatballs or an “outstanding” meatloaf. Uncle Doug said he “dearly loves the cold meatloaf sandwiches”. He rarely misses the opportunity to add in his wonderful comments when food is concerned!

Ingredients:
2 lbs. Ground Beef & ¾ lb. Ground Pork
4 Cloves Garlic, Chopped
¾ Cup Parsley, Chopped
¾ Cup Raisins & ½ Cup Pignoli Nuts
½ Tsp. Pepper & 1 ½ Tsp. Salt
2 Cups White Bread, Torn into Pieces 1” or Less
2 Eggs
4 oz. Tomato Sauce
½ Cup Parmesan Cheese, Grated

Directions:
Mix all of the ingredients together. Shape into 2 meatloaves or into individual meatballs. Preheat the oven to 350 degrees. On a baking sheet, lined with aluminum foil and greased, place the meat mixture. If you are cooking meatballs, bake for approx. 15 minutes, turn the meatballs over, and bake an additional 15 minutes. If you are making meatloaf, bake for approx. 1 hour, or until cooked through, depending upon the size of the meatloaf. Serve warm….unless you are making this for Uncle Doug….then serve cold!

meat

CHICKEN MEATBALLS WITH RICOTTA & PESTO

The smell of meatballs cooking in the house is intoxicating! I have included many different meatball recipes, using a variety of ingredients. In this recipe, the ground chicken meat is softened with fresh ricotta, and given a burst of flavor with the fresh pesto.

Ingredients:
2 lbs. Ground Chicken
½ Cup Ricotta, Whole Milk
¼ Cup Pesto (See Recipe)
4 Eggs
½ Cup Pecorino Romano Cheese, Grated
1 ¾ Cups Seasoned Breadcrumbs
3 Tbsp. Garlic, Minced
3 Tbsp. Fresh Parsley, Minced
1 Tsp. Salt & 1 Tsp. Pepper

Directions:
Combine all ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. The meatballs can be added to your favorite tomato sauce, pesto cream sauce, or they can be cooled and frozen at this point.

chicx

VEAL MEATBALLS MARSALA

Ingredients:
Veal Meatballs:
2 lbs. Ground Veal, ½ Cup Mascarpone, 4 Eggs, 2 Tbsp. Worcestershire Sauce
½ Cup Pecorino Romano Cheese, Grated, 1 ¾ Cups Seasoned Breadcrumbs
3 Tbsp. Garlic, Minced, 3 Tbsp. Fresh Parsley, Minced, 1 Tsp. Salt & 1 Tsp. Pepper
Mushroom Marsala Wine Sauce:
4 Tbsp. Butter, 8 oz. Button Mushrooms, Sliced, 2 Tbsp. Flour
½ Cup Marsala Wine, ½ Cup Beef Broth, 1 Tbsp. Fresh Parsley, Chopped

Directions:
Veal Meatballs: Combine all meatball ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. Mushroom Marsala Wine Sauce: Melt butter in a sauté pan over medium heat. Add the sliced button mushrooms and sauté for 4 minutes. Sprinkle the flour over the mushrooms, stir and sauté for approx. 1 minute. Add the marsala wine and beef broth, and simmer for approx. 5 minutes. Add chopped parsley if desired. Add the wine sauce to the veal meatballs and simmer together for approx. 10 minutes, until flavors have combined. Serve warm.

mars

PORK & PROSCIUTTO MEATBALLS

This is another meatball recipe, highlighting the pork and prosciutto flavors. Ricotta and mascarpone cheese are added to create a creamy texture.

Ingredients:
2 lbs. Ground Pork
1 Cup Prosciutto, Diced
½ Cup Ricotta, Whole Milk
½ Cup Mascarpone
4 Eggs
½ Cup Pecorino Romano Cheese, Grated
1 ¾ Cups Seasoned Breadcrumbs
3 Tbsp. Garlic, Minced
3 Tbsp. Fresh Parsley, Minced
1 Tsp. Salt & 1 Tsp. Pepper

Directions:
Combine all ingredients in a large mixing bowl. Using an ice cream scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 15-20 minutes, or until meatballs are firm. The meatballs can be added to your favorite sauce, or they can be cooled and frozen at this point.

po

SAUSAGE MEATBALLS

Ingredients:
1 ½ lbs. Sweet Italian Sausage, Casing Removed
½ lb. Hot Italian Sausage, Casing Removed
½ Cup Ricotta, Whole Milk
½ Cup Mascarpone
4 Eggs
½ Cup Pecorino Romano Cheese, Grated
1 ¾ Cups Seasoned Breadcrumbs
3 Tbsp. Garlic, Minced
3 Tbsp. Fresh Parsley, Minced
1 Tsp. Salt & 1 Tsp. Pepper

Directions:
Combine all ingredients in a large mixing bowl. Using a melon scoop, measure out the meatballs, and hand roll each ball into a round shape. In a large pan, heat 2 Tbsp. of olive oil. Saute the meatballs in the pan until browned and cooked through, approx. 10 minutes. The meatballs can be added to your favorite sauce, or they can be cooled and frozen at this point.

sausage

GRILLED MEATBALL SKEWERS WITH PESTO SAUCE

I thoroughly enjoy the pure taste of a meatball without any sauce. This recipe lightly brushes on a pesto sauce to give another dimension of flavor. You will be sure to enjoy.

Ingredients:
2 lbs. Ground Chuck (85% Lean) & 1 lb. Sweet Italian Sausage, casing removed
6 Eggs
1 Cup Pecorino Romano Cheese, Grated
2 ½ Cups Seasoned Breadcrumbs
1/3 Cup Garlic, Minced
¾ Cup Fresh Parsley, Minced
Pesto Sauce (See Recipe)
Skewers (If wooden, let sit in water approx. ½ hr. before skewering meatballs & grilling)

Directions:
Combine all ingredients in a large mixing bowl. Using a small melon ball scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 10-12 minutes, or until meatballs are just firm. Remove the meatballs from the oven and let cool. Brush the meatballs lightly with prepared pesto sauce. Skewer the meatballs and place them on an outdoor grill over medium heat. Grill for approx. 2-3 minutes on one side, then flip over to create a nice crust on the meatball. Brush with additional pesto sauce if desired. Serve warm.

grilled

BUFFALO CHICKEN MEATBALLS (see Blog for detailed instructions)

We went to a restaurant recently for Nicholas’ birthday. We enjoyed the most delicious bowl of buffalo chicken meatballs, served with crumbled gorgonzola and a light blue cheese sauce. This is my take on that recipe.

Ingredients:
2 Tbsp. Olive Oil
1 Cup Diced Carrots, 1 Cup Diced Onions, 1 Cup Diced Celery
1 Cup Diced Scallions, 3 Tbsp. Sliced Garlic
1 Tsp. Kosher Salt
3 lbs. Ground Chicken
2 Cups Crumbled Gorgonzola Cheese (or Feta Cheese)
½ Cup Chipotle Hot Sauce
1 ½ Cups Seasoned Breadcrumbs
3 Eggs, 1 Cup Grated Parmesan Cheese
Hot Sauce Topping: 2 Cups Hot Sauce, 1 Stick Butter
Blue Cheese Drizzle: ½ Cup Blue Cheese Dressing, ¼ Cup Heavy Cream

Directions:
Heat the olive oil in a large sauté pan. Add the diced carrots, diced onions, diced celery, diced scallions and sliced garlic. Saute for approx. 30 minutes, until the vegetables have become tender and begin to caramelize. When ready, set the cooked vegetables aside and let cool. Meanwhile, in a large bowl, combine the ground chicken and crumbled gorgonzola cheese. Add the chipotle hot sauce to the mixture and stir to combine. Add the seasoned breadcrumbs, eggs and parmesan cheese, and stir to combine. Add the cooled vegetables to the mixture. Use an ice cream scoop to form perfectly sized meatballs. Place the meatballs on an aluminum foil lined baking sheet. Place in a preheated 350 degree oven and cook for approx. 25 minutes (until lightly browned and cooked through). Meanwhile in a saute pan, prepare the hot sauce topping. Roll the meatballs in the hot sauce topping. Serve the warm meatballs with blue cheese drizzle and crumbled gorgonzola cheese. Garnish with celery leaves, if desired.

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