[Signguy]

Pork, Beef & VEAL
(Turkey WTF)
Seasoned Bread Crumbs
Fry (or bake) to brown
Finish in the simmering sauce all afternoon.

[Rzepecki]

Originally Posted by Rich Iwaszko

Hi,
I am looking for the best meatballs. Have tried straight burger, 80-20, 1/2 pork 1/2 burger,
100% ground chuck, and 100% rib eye.

What is your best recipe, spices, and what cooking method do you do. Have tried frying before baking or sauce baking.

Most meatball recipes produce mushy, soft, meatballs....trying to find a meatball not a mush ball or bread ball. Manja

I cook mine on the bbq - indirect heat method. They brown on all sides and excess grease drips off. My husband loves them cooked this way no matter what I put in them. Then use whatever sauce or gravy that you want.

[jacksonla]

Originally Posted by Ecuadog

I would like to know if there is a decent brand of frozen, cooked meatballs. The older I get, the lazier I get.

Trader Joe's and IKEA have nice tasting meatballs with recognizable ingredients listed.

[ChicagoNative]

Equal parts ground beef, pork, and Italian sausage, about half pound of each
1 to 1 1/2 cups of bread crumbs
1 to 1 1/2 containers of shredded parm/romano cheese
About 5 heavy shakes of garlic powder
About 5 heavy shakes of Italian seasoning
About 2 regular shakes of ground cloves
About 2 regular shakes of ground cinnamon
Mix well, form into golf ball size
Cook in the sauce in a crock pot for 2-3 hours on low. I’ve started using jarred tomato basil sauce (gasp!) from Aldi.

All this is to taste. Add eggs or don’t, increase or delete certain spices, make your own sauce/gravy or use a jarred. There is no ONE TRUE WAY to cook anything. To each their own.

I’ve also found that cooking the pasta in either beef or chicken broth adds a whole new flavor dimension to your meal. Buon apetito.

[Ele201]

Originally Posted by Blackbird45

When it comes to recipes be it meatball or sponge cake just go to YouTube, they'll have dozens and dozens of recipes on whatever food you want to make.

Yes, and also try Facebook. I found many groups on there with recipes for my crock pot. I would bet there are meatball recipes on FB as well.

To the OP: Thank you for your post. I’m sure I’ll learn something from the responses as well. And who doesn’t like a good meatball?

[JerseyGurl]

Rao makes meatballs. Frozen food section at Publix

[shueburruss]

I think the following makes all the difference:
2/3 beef, 1/3 pork
Fresh breadcrumbs from day old Italian bread.
Then whatever your favorite recipe calls for.
Don't over mix.
Brown the meatballs, drain most of the grease, deglaze the pan with red wine and add to sauce.

[ThirdOfFive]

Anyone ever try boiling meatballs before finishing them in the sauce, frying pan, grill or whatever? Seems to leave them juicier with no worries about them being undercooked.

[JRcorvette]

Originally Posted by Rich Iwaszko

Hi,
I am looking for the best meatballs. Have tried straight burger, 80-20, 1/2 pork 1/2 burger,
100% ground chuck, and 100% rib eye.

What is your best recipe, spices, and what cooking method do you do. Have tried frying before baking or sauce baking.

Most meatball recipes produce mushy, soft, meatballs....trying to find a meatball not a mush ball or bread ball. Manja

They need to have pork in them and seasoning. After browning them a little I let them cook in a crockpot in sauce for many hours. Tender and Delicious!

[PennyAnn]

Married to an Italian and my M-i-L makes the BEST meatballs you can imagine. She only uses veal. so much softer. And she only cooks them in her sauce. Sauce on for only 90 minutes. More Olive Oil than you normally add. Handle the meatballs very little and with a light touch.

[roamingelk]

Originally Posted by Ecuadog

I would like to know if there is a decent brand of frozen, cooked meatballs. The older I get, the lazier I get.

Costco!

[Stu from NYC]

Originally Posted by ThirdOfFive

Anyone ever try boiling meatballs before finishing them in the sauce, frying pan, grill or whatever? Seems to leave them juicier with no worries about them being undercooked.

I do to get rid of excess fat. Than heat them in tomato sauce.

[OrangeBlossomBaby]

Originally Posted by midiwiz

WTF??? Macaroni? oh yes that's why it's sauce not gravy. that's why you nuked what should be. can't call these perfect by any means.

I said the perfect meatballs are made along WITH the sauce.

BUT if you already have sauce, and just want to make meatballs, you can nuke them.

My sauce is always made with meatballs and sausage, I make 6 quarts at a time, and make lasagna the same day. Then, I portion control the rest of the sauce in containers and freeze it for later use. So when I want to make meatballs and macaroni or chicken parm, I just take a container out and thaw it in the fridge.

I also portion-control and freeze the leftover lasagna. A full lasagna tray will last for 4 meals for 2 people (8 meals total). The leftover sauce will last another 8 meals for each of us (16 meals total).

Total cost for the pot of sauce and the lasagna - around $50. Total yield on that $50 - 24 meals.

[Manza]

About how many does this make?

[Barkriver]

I usually can't stand commercially frozen meatballs, nut Aldi's is surprisingly palatable.