Anonymous wrote:These are dead easy and hit that eighties flavor https://smittenkitchen.com/2016/02/everyday-meatballs/

Yes you can omit the parm if it bothers your stomach. Agree with the pp who said just all beef.

I make these all the time and I’ve never put Parmesan in. it’s a very versatile recipe. I make them gluten-free with gluten-free Panko, I forgot to add the parsley most of the time, I’ve added chopped vegetables into the mix to - most often mushrooms and minced kale. It’s really first at all and you can change the spices up to whatever you have or are in the mood for.

The water is important because you need to mix your dry and wet ingredients separately.

But, before you combine they, you need to wet your dry ingredients. If you dont, your meatballs may come out feeling a little "sandy" when you take a bite

Anonymous wrote:

Anonymous wrote:These are dead easy and hit that eighties flavor https://smittenkitchen.com/2016/02/everyday-meatballs/

Yes you can omit the parm if it bothers your stomach. Agree with the pp who said just all beef.

These are the best. I bake them in the oven before putting into the tomato sauce. They are one of the most requested meals from my family

+2, I make this recipe about every 6 weeks, and usually double the recipe so we can freeze a bag of them for a very easy dinner in a couple weeks.

I agree with doing all beef instead -- I think the turkey can be drying. If you omit the parmesan, I'd consider adding a bit more panko and egg for texture and consistency, and extra salt to make up for what is lost in that department. But it's a flexible recipe and most of the time I don't even measure, I just eyeball.

I used to make my own turkey meatballs but nowadays just buy the Trader Joe's ones. They're basically just as good as homemade especially when they're covered in pasta sauce and parmesan.

1 1/2 pounds ground beef
3 cloves garlic, minced
dash hot red pepper flakes (optional)
1/2 cup grated carrot
1/3 cup finely chopped Italian parsley
2 eggs
1 1/4 cups unseasoned dry bread crumbs
1 teaspoon salt
1 cup water (this is the magic ingredient as it makes the meatballs very tender)

Mix all ingredients together until well combined. Form into about 16 meatballs. Roast in oven at 400 degrees for 25-30 minutes, or fry in oil until browned. I prefer the oven roasting method as it is less messy, especially if you line the baking sheet with foil. If you're making spaghetti and meatballs, add the cooked meatballs to your sauce and let simmer a while.

These are my favorites: https://www.culinaryhill.com/turkey-meatballs/

I make a big batch and then put individual baggies of them in the freezer for quick dinners. My kids love them. I put the onion, parsley, egg, garlic, worschetire sauce, and olive oil in a food processor to speed things up.

I make a variation of this recipe with all ground turkey and they are great: https://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-mini-chicken-meatballs-recipe-1939613

I brown them in the pan and then simmer with jarred tomato sauce, instead of the broth/tomatoes.

I'm sure you could leave out the cheese. You may need to add more breadcrumbs and salt in its place.

Anonymous wrote:I like these:
https://www.google.com/amp/s/food52.com/recipes/16408-mom-s-meatballs-and-tomato-sauce/amp

I think the key is the water for consistency. You can leave out the parm, but I would add more salt. Please don’t mix beef and turkey, that will yield an odd texture. Just go all beef.

Isn't sausage a type of pork?

Take one slice of regular sandwich bread and pour a little milk over it to just dampen it.

Add:

1 Lb of meat of your choice
1 tsp of salt
Few cracks of black pepper
One beaten egg
Half a cup of finely chopped parsley
One crushed garlic clove

I add parm like 1/4 to 1/2 a cup so leave that out.

Enjoy!

For those who like having a semi prepared meal in the freezer. Mix and bake a few extra pounds of meatballs and portion for your family in freezer bags. Jared marinara sauce or your own makes a fast meal once kids are back in school. Your own meatballs will be better tasting the the store bought meatballs.

Anonymous wrote:These are dead easy and hit that eighties flavor https://smittenkitchen.com/2016/02/everyday-meatballs/

Yes you can omit the parm if it bothers your stomach. Agree with the pp who said just all beef.

These are the best. I bake them in the oven before putting into the tomato sauce. They are one of the most requested meals from my family

These are dead easy and hit that eighties flavor https://smittenkitchen.com/2016/02/everyday-meatballs/

Yes you can omit the parm if it bothers your stomach. Agree with the pp who said just all beef.

I like these:
https://www.google.com/amp/s/food52.com/recipes/16408-mom-s-meatballs-and-tomato-sauce/amp

I think the key is the water for consistency. You can leave out the parm, but I would add more salt. Please don’t mix beef and turkey, that will yield an odd texture. Just go all beef.

I use a Betty Crocker recipe. All ground beef, no cheese, no club soda, and I bake them! It’s an easy recipe and my family loves it.

I haven't had meatballs since the 1980's but am craving them now.. I've looked up a few recipes and have a couple of questions:

1. I can leave out the parmesan cheese, right? It bothers my stomach for hours.
2. I vaguely recall my dad pouring in club soda? Could that be right? Maybe he did that with meatloaf and I'm confusing the two - I could barely see over the counter in those days.
3. I can do half a pound of beef and half pound of turkey and mix the two together, right? (we don't eat pork.)