Best 17 Meat Balls Recipes

THE JUICIEST MEAT BALLS EVER

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.

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)

Steps:

• Mix all ingredients gently in a large bowl until well combined.
• Roll meatballs 1 1/2- 1 3/4" in diameter.
• Heat about 1/4" of oil over medium heat in a large frying pan.
• Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
• Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
• Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

MUSHROOM "MEAT"BALLS RECIPE BY TASTY

Steps:

• In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
• Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
• To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
• Add eggs and mix well.
• Cover and refrigerate for at least 2 hours, or overnight.
• Preheat oven to 375°F (190°C).
• When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
• Bake for 20 minutes, or until golden, flipping halfway.
• Enjoy!

POLISH MEAT BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Mix the onions and celery together in the bottom of a large roasting pan.
• In a large bowl, thoroughly mix together the veal and pork with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. Form the mixture into meat balls, dipping your hands in water between making the balls. Place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
• Bake in the preheated oven for 1 hour and remove foil. Carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

EMERIL'S MEAT BALLS AND RED GRAVY

Steps:

• Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.

MEAT BALLS AVGOLEMONO (VEAL BALLS WITH LEMON AND EGG SAUCE)

Steps:

• Put the veal in a mixing bowl.
• Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
• Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
• Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
• Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
• Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
• Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.

BLACK BEAN & TOFU "MEAT"BALLS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a blender or food processor, add tofu, black beans, onion, spinach, garlic, and tomato paste, and blend until smooth. Transfer to a large bowl.
• To the bowl, add the oregano, salt, pepper, paprika, breadcrumbs, and egg. Mix well until a dough forms.
• Use your hands to form 1-inch (2-cm) balls from the black bean and tofu mixture. Place in rows on a parchment paper-lined baking sheet.
• Bake for 20 minutes, or until golden, flipping halfway.
• Enjoy!

SPICY BLACK BEAN "MEAT"BALLS

Steps:

• Preheat your oven to 350 degrees.
• In a mixing bowl, combine red onion, jalapeno, bread crumbs, salt, chili powder, and pepper. Set aside.
• Drain black beans and rinse thoroughly in a colander.
• In a food processor, combine black beans and egg until completely pureed. Add this mixture to the remaining ingredients.
• Combine all ingredients together. The mixture should not be sticky and should be easily formed into balls.
• Form mixture into 1 1/2 inch balls, making 12. Place them on a nonstick cookie sheet (or spray with non-stick spray) and place in the preheated oven.
• Bake for 20-25 minutes or until lightly browned and firm. Enjoy!

DRINKA'S SARMA - MEAT BALLS IN SAUERKRAUT

Steps:

• Wash sauerkraut with water and cut off the thick wooden inner part of the leaves. Fill mass: Mix other ingredients except for smoke-dried meet in a bowl, until it gets the consistency of light dough. Take 2 spoonfulls of fill mass and roll into a sauerkraut leaf. staple all the rolls in a large pot. put the smoke-dried meet inbetween. cover with one or two spare leaves. Pour in hot water until all rolls are covered. Cover with a plate, so that rolls are always covered with water. Leave to cook slowly and on small fire for 30 mins. Additional instruction: Add mashed potatoes if you wish. Cook additional 10-15 mins.

ROSIE'S MEAT BALLS

Steps:

• Meatballs 1. Mix all ingredients in large bowl with hands (only real way to do it!) 2. Make balls in desired size 3. Bake at 400 degrees for ~15 minutes, until medium doneness (will cook more in sauce). Sauce: 1. Dice or use food processor to cut onion and carrot. Place in large pot with ¼ cup olive oil until the onion and carrot are soft. 2. Add in thyme and oregano and cook with onion and carrot for additional 2-3 minutes 3. Add in canned tomatoes 4. Add sugar, spices, and parm cheese 5. Bring to boil for 5 minutes 6. Add meatballs 7. Let simmer for at least 2 hours 8. Taste to judge salt/pepper/sugar to taste

KOOFTEH TABRIZI (HERBED MEAT & RICE BALLS)

Steps:

• Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.
• Refrigerate them for 1 hour.
• To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.
• Add the tomatoes and salt and stir-fry for 2 minutes more.
• Add the water and bring to a boil.
• Moisten your hands with cold water.
• Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.
• The water should just cover the balls.
• Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
• Add the green peas and cook for 10 minutes more.
• The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
• Serve warm-- with the meatballs in the broth.

MARDI GRAS GATOR MEAT BALLS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Put the alligator meat, onions, green onions, parsley, celery and potatoes through a meat grinder into a large bowl. Mix in the eggs, savory, salt and pepper until well blended. Shape into 1 ounce balls (golf ball sized) and roll in cracker meal.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry meat balls until golden and crisp. Drain on paper towels.

EASY TOFU NO-MEAT BALLS (VEGAN AND GLUTEN-FREE)

Steps:

• Combine first 6 ingredients in medium mixing bowl and use your hands to mix well. Shape into 1 1/2" balls, and roll in mixture of corn starch and nutritional yeast.
• Saute balls in oil until browned. Add to your favorite pasta dish!

SWEET AND SOUR FAUX MEAT BALLS

Steps:

• To make Sweet and Sour Sauce: In a medium bowl combine the oil, vinegar, jam, ketchup, grated onion, salt, oregano and hot pepper sauce. Stir until well combined.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the eggs, Cheddar cheese, cottage cheese, chopped onion, pecans, basil, salt, sage and bread crumbs. Mix well and form into 2 inch balls or patties. Place them in a 9x13 inch baking dish and cover them with sweet and sour sauce. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.

INDONESIAN MEAT BALLS (SEMUR DAGING BOLA)

Steps:

• How to make: 1. Season beef with ground pearl onion, garlic and salt and then ball the ground beef, size depends on however you wish, but for this one I like them to be large, I have big thumbs, so about 2/3 of the thumb is the diameter) 2. Boil the balled beef until the meat is cooked. Set aside the water used for boiling the meat for the broth 3. Ground together some pearl onion, garlic, coriander, and salt, stir fry it in the vegetable oil together with some coarsely chopped tomato 5. Put in the boiled balled beef stir fry together with the spices 6. Add the beef broth to the mix, bring everything to a boil, put in the kecap manis*. I like to add a half cube of beef consome to the mix just to ensure perfection in taste. 7. Let it simmer for 15 minutes. *Unlike other recipes, for this you REALLY need to have the kecap manis. This is one of the dish where this particular sauce cannot be substituted. In desperate alternative, you can use mollases.

MEAT BALLS

Steps:

• Combine, roll into balls, coat in combined cornflour and chicken stock powder.
• Spray with cooking spray, bake at 180 C for 15 mins or until cooked, turning once. Time will depend on size of meat balls. Can be panfried in olive oil but this will increase fat content.