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Meat balls

Does anyone know of any good meat ball recipes they know of? Please give it to me. Thanks

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  1. Albóndigas Cubanos

    2 eggs
    1 cup cracker crumbs (Club crackers are good)
    1/4 cup milk
    1 1/2 pounds ground beef
    1 tsp dry yellow mustard
    2 tsp ground cumin
    1 tsp salt
    1/2 tsp pepper
    1/2 cup finely chopped onion
    flour for rolling
    olive oil for frying

    Using your hands, mix together the eggs, cracker crumbs, milk, ground beef, mustard, cumin, salt, pepper, and onions in a large bowl until completely blended. Form mixture into large balls. Roll in flour to lightly coat and fry in olive oil until cooked through.

    1. Has anyone tried Alton Brown's recipe for baked meatballs?

      1/2 pound ground pork
      1/2 pound ground lamb
      1/2 pound ground round
      5 ounces frozen spinach, thawed and drained thoroughly
      1/2 cup finely grated Parmesan
      1 whole egg
      1 1/2 teaspoons dried basil
      1 1/2 teaspoons dried parsley
      1 teaspoon garlic powder
      1 teaspoon kosher salt
      1/2 teaspoon red pepper flakes
      1/2 cup bread crumbs, divided

      Preheat the oven to 400 degrees F.

      In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

      Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

      1. I use a recipe from Cuisine at Home magazine for baked meatballs. Similar spicing to the Alton Brown recipe using only ground beef or ground turkey. Form walnut size meat balls and place in a 13x9 pan. Pour a can of beef broth into the pan and back 20 minutes at 350. Drippings can be used to make a sauce for the meatballs. Very tender and juicy when baked in the broth

        1. Two recipes. They are both Italian and similar but both worth posting.

          Anna and Frankie's meatballs (of Rao's Restaurant in NYC)
          1lb. ground lean beef
          1/2 lb. ground veal
          1/2 lb. ground pork
          2 large eggs
          1 cup freshly grated Pecorino Romano
          1 1/2 tablespoons chopped flat-leaf parsley
          1/2 small garlic clove, peeled and minced, optional
          Salt and pepper to taste
          2 cups breadcrumbs (homemade using two day old Italian bread, grated in the food processor. do not use store bought packaged dried bread crumbs)
          2 cups lukewarm water
          1 cup extra virgin olive oil

          Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt and pepper. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time until the mixture is quite moist. Shape the mixture into balls, (approximately 2 1/2 to 3 inches in diameter)

          Heat oil in a large saute pan. when oil is very hot but not smoking, fry meatballs in batches. when bottom 1/2 or meatball is very brown and slightly crisp, turn and cook top 1/2. Remove from heat and rain on paper towels.

          Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes.

          From and old italian cookbook. These come out great and are very easy. I usually double the recipe.

          1lb. ground beef (The recipe doesn't call for it but I usually use the 1/3, 1/3, 1/3 formula of beef, pork and veal)
          3 tbs. grated Romano (I've also used parm reg. and works great)
          2 tbs. chopped parsley
          6 tbs. oive oil
          3 eggs
          3 slices stale bread (use italian bread if you can)
          1 clove garlic chopped
          salt and pepper to taste

          Soak bread in water (or milk) five minutes, squeeze dry
          Mix bread with meat, slightly beaten eggs, grated cheese, garlic and parsley. Add salt and pepper. Shape into balls, roll in flour; fry in hot oil about 10 minutes or until golden brown.

          I know it seems like too much egg for the amount of meat and would make the meatballs tough but it doesn't. These are really moist and tender.

          3 Replies
          1. re: laylag

            I've made Rao's (Frankies) several times and they are the best texture of any meatball I have ever made. I also use store-bought bread crumbs and they come out fine so that should not deter anyone from making them. For a little zip, add a pinch or two of red pepper flakes.

            The key to this recipe is the water. Sounds crazy but 2-2.4 pounds of meat (i use the 1/3 * 3 variety of beef, veal, pork) will absorb this amount if you place in 1 cup batches. Just work it a little. I make the balls a little under 2" in diameter. They also freeze great.

            Good luck. :-)))

            1. re: jfood

              I agree, water improves the texture of almost any meatball. (It's my "secret" ingredient.) I always add some.

              1. re: missmasala

                Mine too! I saw a recipe once that called for it and have used it ever since - but somehow I "forget" to mention it when giving my recipe to others...

          2. i don't have a recipe because i never measure, but the best meatballs i've ever made contain the following:

            1/2 ground beef 1/2 ground pork
            grated parmesan cheese
            grated onion
            fresh french bread pulsed until coarse in food processor
            fresh garlic chopped
            fresh basil chopped
            fresh oregano chopped
            beaten eggs
            salt and pepper

            mix together. when making the balls use light hands - don't pack them too densely.

            fry the balls in hot olive oil until you have a nice brown crust on all sides. drop into tomato sauce to finish cooking - about 30 minutes.

            the grated onion and grated parmesan kind of melt as the meatballs cook so you they stay very juicy.