How do you make meatballs?

Bailey1806

I know I can just Google a recipe, and I am doing that...

But I am wondering if you have a tried and true one, or any tips, like do you actually form them the day before? I plan to serve them in a crockpot on Sunday, so I can def do some prep work on Saturday. TIA!

nezwee

Go to the grocery store and buy a bag.  But what kinda meatballs are you making like sweet and sour or that go with tomato sauce. I can't quite remember the kinda I've made before, but I know its chili sauce and jelly. Sounds odd but they are pretty awesome.

gracie2762

We love the mini frozen ones they sell at Target. They're great for the grape jelly/chili ones in the crockpot.

 

SarahKate31

nezwee:

Go to the grocery store and buy a bag.  But what kinda meatballs are you making like sweet and sour or that go with tomato sauce. I can't quite remember the kinda I've made before, but I know its chili sauce and jelly. Sounds odd but they are pretty awesome.

Haha, yeah I almost never make meatballs from scratch because it takes *way* too long! But if you do want to make them, definitely make them the day before.

The grape jelly and chili sauce meatballs are awesome and great in the crockpot for parties!! I don't know the exact recipe, but it's 1 jar of grape jelly + 1 jar of chili sauce + meatballs.

weezie825

Step 1: Beg my Mom to make them.  If no, proceed to Step 2

Step 2: Buy a bag at Sam's

:-)

Bailey1806

Haha, yeah I have ground beef to use so I am going to try and make them. I have used the pre-made ones before, and, while they are delicious, that's not what I'm going for this time. I am thinking of a flavor that can be eaten alone or served on a roll with provolone or mozzarella. I will look up the grape jelly ones!

weezie825

As for the process...  it is very similar to making meatloaf.  Ground beef, an egg, bread crumbs and whatever seasonings you like.  Roll them into whatever size balls you want.  In small batches brown the outsides in olive oil.  Transfer to sauce simmer several hours until cooked through.

Meatballs are always better the next way, so making ahead and reheating is optimal.

tspring82

weezie825:

As for the process...  it is very similar to making meatloaf.  Ground beef, an egg, bread crumbs and whatever seasonings you like.  Roll them into whatever size balls you want.  In small batches brown the outsides in olive oil.  Transfer to sauce simmer several hours until cooked through.

Meatballs are always better the next way, so making ahead and reheating is optimal.

Pretty much agree with Weezie's process although sometimes I just don't feel like browning them first so in to the meatball pan they go (we have this pan) . 

As far as making meatballs, for 1 lbs of ground beef, I use 1 egg, a clove or two of pressed garlic (depending on the size of the cloves), 1-2 tablespoons of italian seasoning (the kind that's already blended), 1 tablespoon of water, and about 1/2 to 3/4 cup of italian breadcrumbs.  If I have it, I'll also add about 1/2 cup of freshly grated parm.  I pretty much eyeball all my measurements though.  You want them "dry" enough to stick together but still moist.  

 

vjcjenn1

agree with trish's process...I think meatballs are so much better homemade and many of the frozen ones gross me out. I add one chopped onion. I estmate 16 meatballs per lb, aiming to make each one about an ounce. If you're missing bread crumbs or eggs, you can still make the meatballs without them. In fact, I've used even just one egg for like 3lbs of meat. It's definitely not a measurement thing.

KathrynMD

I do the old school ones  and make them w/ spaghetti.

I chop an onion, use about a 1lb of ground beef, worchestershire sauce, eggs, italian flavored bread crumbs, s & p, grated parmesan, 1-2 chopped cloves of garlic.

I bake them normally, but my mom used to fry them and they were good that way too.

Bailey1806

Thanks, everyone! Very helpful.