Best 4 Monster Meatballs Recipes

MONSTER MEATBALLS

Steps:

• 1. In a medium bowl, beat 1 large egg with a fork. Add 1/4 cup seasoned bread crumbs, 1/4 cup grated Parmesan cheese, 1/2 teaspoon dried minced onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.2. Add 1 pound lean ground beef. Mix carefully with clean hands. Use about 1/2 cup of the mixture at a time and shape into eight meatballs.Arrange meatballs around outer edges of a 12 x 8 x 2-inch glass dish with the same amount of space between them. Lay a piece of waxed paper over the top.3. Microwave at 100% power (700 watts) for 2 1/2 minutes. Turn dish one-half turn. Microwave at 100% power 2 1/2 minutes longer or until meatballs look cooked and are no longer pink in color. Remove from microwave oven.4. Tilt dish slightly, push meatballs away from edge and spoon off juices.5. If you wish, serve with hot spaghetti sauce (see instructions below) and cooked spaghetti or noodles.To Heat Spaghetti Sauce: Place 2 cups of store-bought spaghetti sauce in a medium microwavable bowl. Cover bowl with plastic wrap, folding one corner of wrap back so steam can escape while cooking. Microwave at 100% power for 2 1/2 to 3 minutes or until hot and bubbly. Pour over meatballs.

MONSTER MEATBALLS

Steps:

• Soak the Texas toast in the milk in a shallow bowl for 10 minutes.Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

MOUNTAIN MEATBALLS

Steps:

• Preheat the oven to it's highest setting ( or to moderately hot if making smaller balls). Put a large pan on a medium heat and add a slug of olive oil. Add the 2 diced onions and fry for about ten minutes or until softened, then remove from heat and leave to cool completely.
• Put the minced meat into a bowl with the mustard, oregano, cumin, coriander, breadcrumbs, eggs and a good pinch of salt and pepper and the cooled onions. Give it a good scrunch with your hands to combine everything evenly, then divide into eight rounds.
• Roll each round into a cricket ball sized ball ( baseball sized for you guys in the USA!), then stick your thumb into the middle of each ball and stuff in some grated cheddar. Cup and pack and pat the meat around the cheese, and mould it back into a ball. repeat with remaining rounds, then place the balls in a large oiled casserole dish or roasting try, drizzle over a slug of olive oil and stick it into the oven for 25 to 30 minutes until golden and sizzling.
• Using kitchen towel wipe out the pan that you cooked your onions in and put it back on the heat with a slug of olive oil in it.add the onion, peppers,garlic,fresh chillies and paprika and fry gently for about 15 minutes. Stir in the Worcestershire sauce, ketchup, vinegar, molasses or sugar, mustard, coffee and tomatoes and bring everything to the boil.
• Turn the heat down to medium-low and simmer for 20 minutes, until the sauce has thickened. If you like it thicker, turn the heat up and cook a little longer.
• Remove the meatballs from the oven and spoon away as much of the fat from the pan as you can. Pour over the chilli sauce and return pan to the oven for 5 minutes.
• Throw on your chopped parsley and serve with mash or rice and a green salad.

ZOMBIE EYES (HALLOWEEN MEATBALLS)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk Parmesan cheese, bread crumbs, egg, garlic, parley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
• Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
• Bake browned meatballs in the oven for 8 minutes.
• While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular 'pupil.' Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes.'
• Remove meatballs from oven and let cool until safe to handle.
• Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.