Meatballs Recipes

Does anyone want to share their best meatballs recipe with me?

I have autism and spaghetti and meatballs is my favorite food. I always make it with premade frozen meatballs from the grocery store, and I have this at least twice a day.
However yesterday I went to a restaurant in my town and had spaghetti and meatballs, and it was NIGHT AND DAY. I didn't know how much more I could love spaghetti and meatballs until then. It was so tender and extremely flavorful, and it ruined my freezer section meatballs forever.

Please grace me with your best (and preferably simple) meatball recipes. It was so good and I'm thinking I could put them in my freezer once I make them so it would be just as convenient.

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  1. 1 month ago
    Anonymous

    -ground beef
    -breadcrumbs
    -onion
    -italian seasoning from a little plastic shaker

    • 1 month ago
      Anonymous

      Most of the recipes I see include eggs and parmesan cheese. I'll try yours though. What are the recommended ratios?

      • 1 month ago
        Anonymous

        no need for that crap, I made perfect meet ballers with only meat, salt, pepper, bread crumbs and water.

  2. 1 month ago
    Anonymous

    Best recipe is to just keep going to that same restaurant every night so that the food autism makes the food, not your freezer section autism. If too expensive then 80/20 ground beef, bread crumbs, whole egg, parmesan, Italian herb mix, onion powder, garlic powder, salt, pepper. It's similar to meat loaf, mix all ingredients well then portion out the meat into balls on a parchment paper lined sheet pan. Bake in 375 oven for about 12 minutes, you want them to be barely cooked, 135F-140F internal temperature. To finish, heat/cook your spaghetti sauce with the meatballs in it so all the meaty saucey flavors mix.

    • 1 month ago
      Anonymous

      Is shelf stable plastic shaker parmesan okay? Also, I would but sadly can't eat at that restaurant every night. It's actually pretty cheap but I would need to go twice a day, which would be close to $16.

      no need for that crap, I made perfect meet ballers with only meat, salt, pepper, bread crumbs and water.

      Tell me more

      My family always made the Joy of Cooking recipe. I think this is it.
      https://www.food.com/recipe/italian-meatballs-joy-of-cooking-style-283416

      It looks good, I'm thinking of trying it.

      My meatballs recepie for 4 people
      INgridients
      >800g Mixed meat of cow and pork
      >Stale bread soaked in milk(make it more soft texture to the meatballs)
      >One egg
      >2 slices of ham finely cut/minced enough to put it in the mix
      >Finely chopped onion
      >Grated Parmigiano reggiano
      >Garlic powder or finely minced fresh garlic
      >Salt, pepper, a splash of nutmeg, Parsley
      Mix everything up and then I usually cook it with butter but even the good old classic olive oil can't beat it, then after all browned but not entirlely cooked i add the red sauce and let it cook for one hour with low fire and then eat it with pasta and the meatballs i put it on the side and eat it later or put it in a sandwich.

      Ham? I haven't heard of this, tell me more

      • 1 month ago
        Anonymous

        That's actually the preferred kind of parmesan. The finer the ingredients the better the consistency of the meatball. Chunks of stuff become structural weak points when the meatball is cooked increasing the likelihood of the meatball falling apart. Breadcrumbs and eggs are the binding agents in the mix, the more you have the denser the meatball will be when cooked. So moderate the two to adjust for a more dense or more meatball.

        Source: I'm a trained chef who's been doing this for over a decade.

        • 1 month ago
          Anonymous

          >Chunks of stuff become structural weak points when the meatball is cooked increasing the likelihood of the meatball falling apart
          Holy balls. Is this why my meatballs always fricking fall apart?

      • 1 month ago
        Anonymous

        Well i put two slices of ham/prosciutto cotto, inside it I cut/chop it really thin so it mix well with the minced meat, it gives more flavor and pork taste, it's a trick that many italian grandmas or Ig use here for not waste the Ham or if there's still some but not enough to make a sandwich.

        • 1 month ago
          Anonymous

          Anon I'm going to try this tomorrow and make a new thread
          I love you

          • 1 month ago
            Anonymous

            Hope it works for me there's a difference in taste and I can notice it it's like it give more "salty" taste. Well tell me how it works hope will be good. Have a nice day anon.

  3. 1 month ago
    Anonymous

    My family always made the Joy of Cooking recipe. I think this is it.
    https://www.food.com/recipe/italian-meatballs-joy-of-cooking-style-283416

  4. 1 month ago
    Anonymous

    My meatballs recepie for 4 people
    INgridients
    >800g Mixed meat of cow and pork
    >Stale bread soaked in milk(make it more soft texture to the meatballs)
    >One egg
    >2 slices of ham finely cut/minced enough to put it in the mix
    >Finely chopped onion
    >Grated Parmigiano reggiano
    >Garlic powder or finely minced fresh garlic
    >Salt, pepper, a splash of nutmeg, Parsley
    Mix everything up and then I usually cook it with butter but even the good old classic olive oil can't beat it, then after all browned but not entirlely cooked i add the red sauce and let it cook for one hour with low fire and then eat it with pasta and the meatballs i put it on the side and eat it later or put it in a sandwich.

  5. 1 month ago
    Anonymous

    https://www.thepioneerwoman.com/food-cooking/recipes/a9897/spaghetti-meatballs/

  6. 1 month ago
    Anonymous

    So go and ask them what they are dipshit.

  7. 1 month ago
    Anonymous

    This OP is probably the most obese of all. You don't need to be eating more fat and red meat you fat obese b***h. Get your ass on the treadmill and eat lean proteins, poultry has the best amount of collagen.

    • 1 month ago
      Anonymous

      rude

  8. 1 month ago
    Anonymous

    Much like stuffing, I'm confused how best to go about making bread crumbs. Obviously you don't want an entire loaf. Do you make a couple buns, do you toss the crusts, how big/dense/dried out is a crumb?

    • 1 month ago
      Anonymous

      Buy it at the store. Also known as panko.
      Its a consistent crumb, very affordable.
      Stuffing is best with bread chunks, think crountons

  9. 1 month ago
    Anonymous

    If you want a meatball recipe that fricks find one that acknowledges it used to be made with a mixture of meats which includes veal. The veal used to give meatballs an extra gelatinous quality that contributes to that soft meatloaf-life quality an anon described early in. Many recipes that acknowledge and go for that texture will call for gelatin in place of veal to fulfill the veal's function. Milky stale bread anon knows his shit too.

  10. 1 month ago
    Anonymous
  11. 1 month ago
    Anonymous

    4 eggs
    1/3 cup ricotta cheese
    1/4 cup milk
    2 pounds ground beef
    2 cups italian breadcrumbs
    1 cup diced calabrian chilis
    1/2 cup parmesan
    1/2 cup chopped parsley
    1/4 cup chopped basil
    1/4 cup chopped oregano
    bulb of minced garlic
    2 tablespoons of salt and black pepper
    2 teaspoons of red chili flakes

    Mix everything together well
    form into balls
    coat in a bit of flour
    fry

    I've doubled and tripled these before to fill the freezer and they hold up very well

    • 1 month ago
      Anonymous

      >(and preferably simple)

      • 1 month ago
        Anonymous

        That is simple

  12. 1 month ago
    Anonymous

    I but frozen meatballs and toss em in the jarred sauce.

  13. 1 month ago
    Anonymous

    I like to mix hot italian snausage meat with the hamburger because its spicy and most of my family just wants the meatballs and not the snausage.

    However here's a tip. Cut a pepperoni into 1/4 inch slices and crisp up both sides. Then make your sauce with the meatballs etc Crispy slightly thick pepperoni is AWESOME in sauce, especially it you've cooked your sauce all day. If you're making sauce why the hell not? It makes it so much better. Pepperoni like that works in chilli too ( so does andouille. I lazily cut them out of their package and then cut into slices. Where I slit them out of the package it makes a pacman mouth. Never tried it in spughettii snauce but it would probably bee gud

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