Best Famous Meatballs Recipes

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)

Steps:

• Mix all ingredients gently in a large bowl until well combined.
• Roll meatballs 1 1/2- 1 3/4" in diameter.
• Heat about 1/4" of oil over medium heat in a large frying pan.
• Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
• Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
• Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
• Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.

FAMOUS HOMEMADE CHICKEN SOUP WITH MEATBALLS - ITALIAN STYLE

Steps:

• Rinse chicken and clean vegetables.
• Cut the tops off the carrots and remove onion skin but keep whole.
• Place chicken, vegetables, bullion, tomato sauce and enough water to cover in a large stock pot, covered, over high heat until it boils.
• Reduce heat and tilt lid to let soup simmer about 4 hours.
• Strain fat from top of broth.
• Carefully remove vegetables into a bowl to let cool.
• Carefully remove chicken, it's HOT! and let rest while you strain the broth through a metal strainer into a smaller pot.
• Mix all meatball ingredients together in a large bowl, being careful not to over-mix. In a large saucepan, add two or three generous ladles of chicken soup broth.
• Form small meatballs and cook in soup broth simmering until cooked, about 10 minutes. Add to strained broth.
• While meatballs are cooking, slice carrots and celery, and shred or slice chicken and add to strained broth.
• Now, I put some noodles into the bowl and add a ladle of soup on top and top it with grated cheese. (We're Italian. Cheese goes on everything.).
• I do not add the noodles to the soup directly because they tend to soak up all the broth , which make it difficult to eat as leftovers. This recipe makes enough for two nights for my family of 5. I freeze half for another time.

FRANKIE'S MEATBALLS (FROM THE FAMOUS RAO'S RESTAURANT IN NYC)

Steps:

• With your hands, combine the beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, minced garlic, and salt and pepper to taste and blend the ingredients together. Add the bread crumbs and blend into the meat mixture. Slowly add the water, 1 cup at a time, until the mixture is moist.
• Shape the meat mixture into 2 1/2 to 3-inch balls.
• Heat the oil in a large skillet. Sauté the whole garlic until lightly brown to flavor the oil, about 1 to 2 minutes.
• Remove the garlic with a slotted spoon and discard.
• Add the meatballs and fry in batches, being careful not to crowd the pan. When the bottom half of the meatball is well browned and slightly crisp, about 5 to 6 minutes, turn it and cook the other side for 5 minutes more.
• Remove the meatballs from the heat and drain them on paper towels.

SCHULER'S FAMOUS MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• In large bowl soak bread crumbs in milk for 10 minutes.
• Add onions, ground round, ground pork, egg, salt, pepper and parsley; blend together 'til thoroughly combined.
• Form mixture into walnut-sized balls and arrange on large trays or baking sheets.
• Bake about 20 minutes or 'til cooked through.
• To finish place meatballs in a Dutch oven, cover with Schuler's Barbecue Sauce, and heat over medium heat 'til sauce and meatballs are heated through.

MY DAD'S FAMOUS MEATBALLS

Steps:

• Place the ground beef ( 7% fat is best ) in a large mixing bowl.
• Preheat oven to 375°F.
• Then place eggs and bread crumbs in and mix well with your hands.
• Then put in all spices. The best thing to do is sprinkle them over the mixture evenly. I made the measurements the best I could, but I have never really measured before. I only went by my own judgment.
• Using a broiling pan so that the grease drips down inside of it, roll your meatballs according to size.
• Bake for about 20 minutes, turning the meatballs half way through.

CHELLE'S FAMOUS TURKEY MEATBALLS

Steps:

• 1. In a large mixing bowl, combine turkey and eggs until thoroughly mixed.
• 2. Add seasonings to suit your taste. I tend to be fairly heavy handed,especially with garlic and black pepper. ;) Mix completely.
• 3. Add cheese and bread crumbs. *If mixture is still too moist, feel free to add more bread crumbs until desired consistency is achieved.
• 4. Roll into large, walnut sized balls and set aside.
• 5. To fry: In a large skillet, warm 3 tablespoons oil over medium heat. Cook meatballs until golden brown, turning so that each side is browned. (Hint- a screen is helpful since the oil may pop and splatter like bacon).
• 6. To bake: Place meatballs on a foiled or lightly sprayed pan and bake in oven at 360 degrees for 30-35 min (oven times may vary).
• 7. Serving tip: My family likes these plain, with Contadina sweet and sour sauce (doctored up) on brown rice, in a marinara over your favorite pasta, slice in half on French rolls with marinara and cheese for a great meatball sandwich, in Swedish meatballs, in a BBQ sauce or anything for a party, you name it! They do freeze well too. Enjoy! ;).

ALMOST-FAMOUS SWEDISH MEATBALLS

Steps:

• Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoons white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
• Brush a baking sheet with vegetable oil. Roll the meat into 1" balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least one hour.
• Preheat the oven to 400 degrees. Bake the meatballs until cooked through, about 20 minutes.
• Make the gravy: Melt the butter in a large skillet over a medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley. Serve with Ligonberry ja, if desired.

FAMOUS IKEA SWEDISH MEATBALLS

Steps:

• Saute onions in first tablespoon of oil until translucent. Set aside and let cool.
• Combine breadcrumbs and milk, let soak for 10 minutes.
• In a large bowl, combine onions, breadcrumbs, milk egg, meat and seasonings. Mix thoroughly. Form tablespoon of the meat mixture into balls.
• Over medium heat, fry meatballs in second tablespoon of oil until brown on all sides.
• In a small saucepan, combine gravy and cream; heat through but do not boil.
• Serve meatballs with gravy, boiled potatoes and lingonberry preserves.

CHELLE'S FAMOUS SWEET AND SOUR MEATBALLS

Steps:

• Combine red and green pepper, if desired, in pan and cook for 3-4 minutes or until tender.
• Add meatballs (precooked, see recipe #196018), sauce, and all canned veggies to a large pot or in crockpot.
• Cook on medium high heat for 30 minutes stirring often, (high crockpot) or until meatballs have warmed through.
• Serve over steamed brown rice.
• Enjoy!

CHELLE'S FAMOUS TURKEY MEATBALLS

Steps:

• In a large mixing bowl, combine turkey and eggs until thoroughly mixed.
• Add seasonings to suit your taste. I tend to be fairly heavy handed,especially with garlic and black pepper. ;) Mix completely.
• Add cheese and bread crumbs. *If mixture is still too moist, feel free to add more bread crumbs until desired consistency is achieved.
• Roll into large, walnut sized balls and set aside.
• In a large skillet, warm 3 tablespoons oil over medium heat.
• Cook meatballs until golden brown, turning so that each side is browned. (Hint- a screen is helpful since the oil may pop and splatter like bacon).
• Serving tip: My family likes these plain, with Contadina sweet and sour sauce (doctored up) on brown rice, in a marinara over your favorite pasta, slice in half on French rolls with marinara and cheese for a great meatball sandwich, in Swedish meatballs, in a BBQ sauce or anything for a party, you name it! They do freeze well too. Enjoy! ;).

DANA'S FAMOUS SWEDISH MEATBALLS

Steps:

• Melt 2 tablespoons of butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Scrape into a bowl, and set aside until cool.
• Stir the sour cream together with the bread crumbs in a small bowl. In a large bowl, lightly combine the onion, eggs, ground beef, ground pork, cinnamon, cloves, nutmeg, salt, and pepper; stir in the sour cream-crumb mixture, and lightly but thoroughly mix until combined. Form the meat mixture into small balls about the size of a walnut.
• Melt another 2 tablespoons of butter in a large skillet over medium-high heat. Add the meatballs, and cook until browned on all sides and no longer pink in the center, about 10 minutes.

FAMOUS MEATBALLS

Steps:

• Pour pineapple chunks with juice into a saucepan. Stir green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice through the pineapple chunks until sugar and cornstarch dissolve.
• Bring the mixture to a boil; cook and stir until thickened, about 10 minutes.
• Place meatballs into slow cooker crock; pour pineapple mixture over meatballs.
• Cook on Medium for 2 hours, stirring every 30 minutes.

MY FAMOUS MEATBALLS

Steps:

• Combine all ingredients.
• Shape into balls (i use my Pampered Chef med scoop) Place in baking pan.
• Bake@ 325* deg.
• for 20-30 min, until done.

ALMOST FAMOUS SWEDISH MEATBALLS

Steps:

• 1. Melt the butter in a skillet over medium heat. Add the onion, garlic, salt, pepper and allspice. Cook until onions and garlic are soft, about 5 minutes. Add the milk and worcestershire sauce and bring to a simmer. Turn off the heat.
• 2. Put breadcrumbs in a large bowl. Pour the onion/garlic mixture over breadcrumbs and mix well. Add beef, pork and eggs to the bowl and mix until well combined.
• 3. Roll the meat into 1" balls and place on a greased baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
• 4. Preheat your oven to 400°. Bake the meatballs for about 20 minutes.
• 5. Meanwhile, make the gravy. Melt butter in a large skillet over medium heat. Add flour and cook, whisking until smooth, about 1 minute. Whisk in beef broth, worcestershire and allspice. Bring to a simmer. Add cream and stir. Add meatballs. Reduce heat and simmer until the gravy thickens, about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl and sprinkle with parsley. Serve over egg noodles.

MY FAMOUS MEATBALLS, ..GOLF BALL SIZE

Steps:

• 1. Pre-heat oven to 350F. In a large bowl combine the egg, milk, onion, cheese & cracker crumbs. Lightly mix.
• 2. Add ground beef to the same bowl, mix well with your clean washed hands & nails.. Remember to remove your rings... Thank you.
• 3. When the mixture feels right, smooth and well combined. Shape into golf ball size meat balls. Place on a baking pan, with a small raised edge. Bake turn once, gently. COOKED meatball temperature should be....160F.
• 4. Gently remove from pan..onto a wire rack to cool. Serve with your favorite pasta sauce,and spaghetti. Or freeze for a meal or a sandwich later. *** TIP : Next time you make themm you might want to make a double batch.. for freezing. They go......galloping away,.....FAST !

RAO'S FAMOUS MEATBALLS

Steps:

• In a large bowl, place the meat and rub the minced garlic into it.
• Press the meat in the bowl.
• Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese.
• Mix from the outside of the bowl to the middle, folding it inches Do not overmix!
• After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball.
• After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready.
• Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side.
• Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil.
• (If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying).
• Add the meatballs to your tomato sauce to finish cooking.
• Let simmer for at least 45-60 minutes.
• Serve with the sauce.

SANDWICH SHOP FAMOUS MEATBALLS

Steps:

• 1. Combine ground beef, bread crumbs, Romano cheese, eggs, 2 of the minced garlic cloves, milk and 1/4 cup chopped basil. Shape into 16 meatballs.
• 2. In non-stick skillet heat 1 tablespoon oil over medium heat. Add half of meatballs; cook, turning once, until browned, about 3 minutes each side. Just brown them, they will finish cooking in the sauce. Remove from pan; repeat with remaining oil and meatballs.
• 3. To skillet add garlic. Saute until lightly browned, about 1 minute. Stir in tomato paste. Fill paste can halfway with water; stir into mixture.
• 4. In pot over medium heat combine crushed tomatoes and paste mixture. Stir in sugar and the remaining 1/3 cup of basil. Bring to a simmer; add meatballs. Partially cover; cook until meatballs are no longer pink inside, about 45 minutes. Serve with spaghetti or as a meatball sandwich on crusty bread. Hope you enjoy!

ANGELA'S FAMOUS MEATBALLS

Steps:

• Preheat oven to 350.
• Combine all of the meatball ingredients in large bowl until well mixed. Shape into small balls and place on buttered casserole dish in single layer. Bake until lightly browned on bottom of balls then stir around and bake a few minutes longer until firm. Time will depend on the size of the balls. approximately 20 minutes to 1/2 hour.
• While the meat is baking, put all Sauce ingredients in large pot and simmer. When the meatballs are finished baking, carefully scoop them out with a slotted spoon and put into sauce. Gently stir until well coated and heated through. At this point you can serve immediately or put in Crockpot for a party and keep them warm on a low setting. Enjoy!

MOM'S FAMOUS MEATBALLS

Steps:

• Combine first 6 ingredients with 1/4 cup basil. Shape into 16 meatballs.
• In nonstick skillet, heat 1 T. oil over medium heat. Add half of meatballs; cook, turning once, until browned, 3 minutes per side. Remove from pan. Repeat with remaining oil and meatballs. (Stop at this point if you are making your own sauce, add meatballs to your sauce and cook for 45 minutes or so).
• To skillet add garlic. Cook until lightly browned,1 minute. Stir in tomato paste. Fill paste can halfway with water; stir into mixture.
• In pot over medium heat combine crushed tomatoes and paste mixture. Stir in sugar and remaining basil. Bring to simmer; add meatballs. Partially cover; cook until meatballs are no longer pink inside, 45 minutes.