Recommend your meatball recipe...Or Costco?

[Anonymous]

Pioneer woman -- this meatball recipe is very good

http://www.foodnetwork.com/recipes/ree-drummond/mini-meatball-sandwiches-recipe/index.html

[Anonymous]

I make this recipe into meatballs and brown on a cookie sheet at 350 for 15 minutes before throwing in crock. Delicious and not terrible for you. http://allrecipes.com/recipe/chriss-incredible-italian-turkey-meatloaf/

[Anonymous]

I cook directly in the sauce.

I generally make meatballs from ground turkey because DH doesn't eat red meat, but my recipe--which I basically wing, and rarely measure, since it is one of my frequent dishes--goes something like this

a package of ground meat (turkey, beef, whatever...)
half a cup or so of breadcrumbs (sometimes I just shred up bread in the food processor if I forgot to buy breadcrumbs)
a couple cloves of diced garlic
1 eggs (depending on how much meat)
salt, pepper, dried herbs (parsley, basil, and oregano works...sometimes if I have fresh herbs I substitute)
a sprinkle of parmesan cheese

mix up, form little balls, cook directly in sauce.

[Anonymous]

I brown them in a cast iron skillet, then slide the skillet into the oven to finish them.
You could skip the oven and finish them by cooking in the sauce. But I'd still brown them -- I think it adds nice extra texture and flavor.

[Anonymous]

If you are trying meatballs for the first time, try getting some meatloaf mix (combines ground beef, veal, and pork). The beef gives bite and flavor but is course by itself (tastes like burger), the veal is tender but bland, and the pork adds some fat. For a pound of meatloaf mix, soak a 1/2 cup of bread crumbs and 1/2 cup of water. Combine the meat mix, soaked crumbs, one egg, a 1/2 cup of parm. (too much parm and the meatballs will be really salty), a teaspoon of dried parsley, and some onion and garlic powder ( a quick shake). You can easily make double the recipe for more people. I like to mix by hand so everything is not packed but well mixed.

You need to cook the meatballs before putting them into sauce, or the meatballs with fall apart (and you get meat sauce). You can roast or fry (it does not matter). I like to make small meatballs about the size of a golf ball, and roast them in a tray because it is less work and you get better shape. Put in hot oven (450) for about 10 minutes, turn, and roast for another 10 minutes until the outside of the meatballs is nice and brown. Then, put them in sauce and simmer for a while (the centers may be uncooked after the roasting).

It sounds like work, but really, you are mixing, rolling, and baking for about 1/2 an hour.

[Anonymous]

Best meatballs. Secret is the water.

http://www.raos.com/raos-famous-meatballs.aspx#.UqiuVXdOlaQ

[Anonymous]

These are so good and easy to make. I bake them at 350 degrees for about 25 minutes rather than frying them, and kids love them: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-turkey-meatballs-recipe/index.html

[Anonymous]

Note: You could have the sauce done two days ahead. The making the meatballs a day ahead not only releases you from last minute angst, it works magic on how flavors are exchanged between the meat and sauce.

Ingredients

Good tasting extra-virgin olive
1 medium to large onion, cut into 1/4-inch dice
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 to 3/4 cup fresh bread crumbs (2 to 3 slices of white or whole grain Italian, French or artisan bread, cut up in the food processor)
1/3 cup red wine
3 tightly-packed tablespoons fresh basil leaves, or 1 heaping tablespoon dry basil
2 to 3 tight-packed tablespoons fresh Italian parsley leaves
3 large garlic cloves
1 large egg yolk
1 generous tablespoon tomato paste
1 pound ground beef chuck (85% lean)
1 cup freshly-grated Parmigiano-Reggiano cheese, or a mix of Parmigiano and Pecorino Toscano or good quality Pecorino Romano, or Grana Padano, or aged Asiago
A Simple Tomato Sauce
1 pound imported Italian spaghetti (De Cecco, Geraldo di Nola, Rusticella, Latini, cooked al dente and drained


Instructions

1. Lightly film the bottom of a 10-inch skillet with olive oil and set over medium high heat. Add the onion, salt, and pepper and saute, stirring often, until the onion is dark golden brown (about 5 minutes). Turn the onion into a large bowl. Add the breadcrumbs and wine to the bowl.

2. In a food processor mince together the basil (if using dry basil, just add it to the bowl), parsley and garlic with the yolk and tomato paste. Scrape the mix into the bowl. Blend in the beef and cheese with a spoon or your clean hands until everything is well mixed. Chill the mixture for an hour or so.

3. Preheat the oven to 450°F. Oil a shallow baking pan. Have the tomato sauce ready to be warmed up to finish cooking the meatballs.

4. Take the meatball mixture out of the fridge. Roll the meat into small balls about 1 1/2-inches in diameter and put them on the baking pan, 1 inch or more apart. Roast them about 10 minutes, or until they are browned. You are not cooking them through, you’re just browning them.

5. Remove the pan from the oven. Let the meatballs cool for 15 to 20 minutes while you bring the tomato sauce to a slow simmer. Use a pancake turner to slip under the fragile meatballs and lift them into the sauce. Cook them at a very gentle simmer about 10 to 15 minutes, or until an instant reading thermometer inserted in the center of a meatball reads 160°F.

6. Carefully transfer the sauce and meatballs to a storage container and refrigerate overnight.

http://www.splendidtable.org/recipes/meatballs-and-spaghetti-romance
This is the best!

[Anonymous]

If you want to buy them - Ikea is the best!

[Anonymous]

I second the Costco (Foster Farms) turkey frozen meatballs...they are pretty good. I also agree that Costco's brand Italian-style meatballs are aweful.

[Anonymous]

my own recipe:

2 lbs or so grounded beef
1 box of stuffing mix - usually use corn bread
1-2 eggs
ketchup (2 Tbsp)

cook it in the oven then put it in the sauce/simmer.