Best 5 Larys Juicy Meatballs Recipes

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Chicken larys juicy meatballs are a delightful and easy-to-make dish that can be enjoyed by people of all ages. This flavorful dish can be served as an appetizer, main course, or even a party snack. The combination of chicken, herbs, and spices create a taste that is sure to tantalize your taste buds. With just a few simple ingredients and a little bit of time, you can create this mouthwatering dish that is sure to be a hit at your next gathering.

Let's cook with our recipes!

THE JUICIEST MEAT BALLS EVER



The Juiciest Meat Balls Ever image

Provided by George Duran

Categories     appetizer

Time 35m

Yield about 20 meatballs

Number Of Ingredients 11

1/2 cup panko bread crumbs
1/4 cup whole milk
1 pound ground beef
1 pound ground pork
1 onion, finely chopped
1/2 stick butter, softened
2 large eggs
1/2 cup chopped parsley leaves
Kosher salt
Freshly ground black pepper
Olive oil, for frying

Steps:

  • Soak the bread crumbs in the milk while you prepare the other ingredients.
  • Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
  • Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

LARY'S JUICY MEATBALLS



Lary's Juicy Meatballs image

Make and share this Lary's Juicy Meatballs recipe from Food.com.

Provided by Marie 6

Categories     One Dish Meal

Time 30m

Yield 25 meatballs, 8-10 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 lb ground pork
6 eggs
1 cup minced onion
1 cup minced celery
1 1/2 teaspoons minced garlic
2 cups freshly ground breadcrumbs (Italian bread)
1 cup grated parmesan cheese
salt (11/2 tsp kosher)
pepper (approx. 10 grinds)

Steps:

  • Mix all ingredients together.
  • Form into balls and pan fry in olive oil.
  • Do not overcook.
  • Meatballs finish cooking in sauce.

SPAGHETTI AND JUICY LUCY MEATBALLS



Spaghetti and Juicy Lucy Meatballs image

Provided by Molly Yeh

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 22

1 teaspoon kosher salt, plus more for seasoning
3 tablespoons (40 grams) extra-virgin olive oil, plus more for drizzling
1/2 large onion (5 1/2 ounces/160 grams), sliced
5 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
One 28-ounce (794 grams) can whole plum or San Marzano tomatoes, crushed by hand
One 15-ounce (425 grams) can tomato sauce
1 pound (453 grams) spaghetti
1/4 cup (15 grams) fresh basil leaves, torn
1/2 cup (40 grams) grated Parmesan cheese, plus more for serving
Meatballs (recipe follows)
1 pound (453 grams) 80/20 ground beef
1 pound (453 grams) hot Italian sausage, removed from casings
1 1/2 teaspoons kosher salt
2 large eggs, beaten
1 cup (84 grams) plain dry breadcrumbs
1 cup (40 grams) grated Parmesan cheese
1/2 large onion (5 1/2 ounces/160 grams), grated on the coarse holes of a box grater
1/4 cup (15 grams) chopped fresh Italian parsley
2 garlic cloves, chopped
8 small mozzarella balls/ciliegine (about 15 grams each)

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat.
  • For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
  • Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
  • Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
  • Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
  • Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).

JOE'S JUICY MEATBALLS RECIPE - (5/5)



Joe's Juicy Meatballs Recipe - (5/5) image

Provided by Michinthekitch

Number Of Ingredients 10

1 pound ground beef (85% lean)
1/2 cup dry Italian breadcrumbs
1/2 cup milk (preferably 2%)
1/2 cup plus 1 teaspoon freshly grated pecorino cheese
1 large egg, beaten
3 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 and 1/2 cups Quickie Tomato Sauce

Steps:

  • 1. Preheat oven to 400 degrees and lighlty oil a rimmed baking sheet 2. In a large mixing bowl, combine ground beef, breadcrumbs, milk, grated cheese, egg, parsley, garlic, salt and pepper. Knead everything together with clean hands. Feel for the right texture - it should be soft but not sopping wet, so add a little more milk or breadcrumbs if needed. Form 12 egg sized balls by gently shaping the meat nixture in your hands. Do not crush and mold the meat between your palms. 3. Place the balls on the baking sheet. Bake until browned, about 30 minutes. 4. Bring the tomato sauce to a boil in a large saucepan. Add the meatballs and return to the boil. Reduce the heat to medium-low. Simmer, stirring occasionally, until the meatballs are cooked through, about 30 minutes. Serve hot.

JUICY ITALIAN MEATBALLS



Juicy Italian Meatballs image

These meat balls are made extra soft and juicy by using bread instead of breadcrumbs. Use your favorite homemade tomato sauce recipe or try the BASIL TOMATO SAUCE #447975 .

Provided by Chef Gorete

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup of diced sandwich white bread, lightly packed
1 small onion, grated
14 ounces ground beef
3 ounces ground pork
1 large egg
1/4 cup parsley, finely chopped
2 garlic cloves, minced
1/4 cup parmigiano-reggiano cheese or 1/4 cup parmesan cheese, grated
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
4 cups of your favorite tomato sauce

Steps:

  • Remove crust from bread and dice into small pieces.
  • In a large bowl, grate the onion using a standard box grater until you have about 1/2 cup of onion and juices.
  • Add the bread to the onions, mixing until the juices thoroughly soaks the bread. Set aside for several minutes.
  • Add the remaining ingredients (except for the oil and tomato sauce) and mix well.
  • Measure out a heaped tablespoon and roll lightly to form a ball.
  • Heat the oil in a large non stick frying pan over medium heat. Add the meatballs and brown all over, about 3-4 minutes. Carefully transfer the partially cooked meatballs onto a plate.
  • Add your favorite tomato sauce to the pan and heat. Add the meatballs and it's juices to the tomato sauce and cook for 10 minutes or until the meat balls are cooked through, turning and stirring occasionally.
  • Cook your pasta of choice while the meatballs are cooking.
  • NOTES:.
  • You can substitute other breads (no crusts) for the sandwich bread or if you prefer, 1/2 cup breadcrumbs.
  • Feel free to use 1 lb (500g) beef instead of the beef/pork mixture.

Nutrition Facts : Calories 452.4, Fat 27.9, SaturatedFat 9.6, Cholesterol 132.9, Sodium 1960.5, Carbohydrate 21.6, Fiber 4.4, Sugar 11.8, Protein 30

Tips:

  • To make sure your meatballs are moist and juicy, add some bread crumbs and milk to the meat mixture. This will help to absorb the juices and prevent the meatballs from drying out.
  • Don't overmix the meat mixture, as this will make the meatballs tough. Just mix until the ingredients are combined.
  • Use a large spoon or ice cream scoop to form the meatballs. This will help to ensure that they are all the same size and shape.
  • Brown the meatballs in a skillet before adding them to the sauce. This will help to seal in the juices and prevent them from falling apart.
  • Simmer the meatballs in the sauce for at least 30 minutes. This will help to tenderize the meatballs and allow the flavors to meld.

Conclusion:

These are just a few tips for making delicious and juicy meatballs. With a little practice, you'll be able to make meatballs that your family and friends will love. So next time you're looking for a hearty and flavorful meal, give these recipes a try.

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