meatball recipe
  Re: (...)
I used to have a copy of Cuisine that had an awesome recipe for Italian meatballs, but we just moved and I cannot find it! Anyone have this recipe handy? I would be SO appreciative. It is one of my family's favorites.

  Re: meatball recipe by kimbrough72 (I used to have a cop...)
I wonder if these are the ones you want. I got this recipe on this forum and everyone was raving about them.
I made them right away, they were very good.

Here is the recipe from October 2002, issue 35, and the tomato sauce recipe that was with it.

Basic Meatballs

Stir together:
1 cup unseasoned bread crumbs
3/4 cup Parmesan cheese, finely grated
1/2 cup whole milk
1/2 cup low sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, beaten
2 T. dried oregano
1 T. garlic, minced
1 T. kosher salt
1 T. ground black pepper
2 t. dried basil--or a bunch of fresh!!!!
1 t. crushed red pepper flakes
Pinch nutmeg

Add; Shape:
2 lb. ground chuck

Cover bottom of pan with:
1 cup low sodium beef broth

1. Preheat oven to 450 degrees
2. Stir together all ingredients except ground meat in a large bowl.
3. Add the ground chuck and mix together thoroughly.
4. Shape the mixture into balls about 2"in diameter.
5. Coat a baking sheet or shallow roasting pan with nonstick cooking spray. Space the meatballs so that they are not crowded together.
6. Cover the bottom of the pan with beef broth.
7. Bake for 25 minutes or until the meatballs are just cooked through. Reserve pan juices for sauce.

Tomato sauce

Saute in 1/4 cup olive oil:
1 1/2 cups yellow onion, diced
Stir in:
2 t. garlic, minced
Add and simmer:
3 cans (14 1/2 oz each) whole plum tomatoes, crushed
1/2 cup reserved meatball pan drippings
1/2 cup minced fresh parsely
1 T. sugar
1 t. crushed red pepper flakes
Salt to taste


1. Prepare 4 6" hoagie buns, hollowed. Brush with 2 T. olive oil
2. Fill with, bake:
Mozzarella cheese--until melted and browned
Fill with tomato sauce and meatballs
3. Top with:
Tomato sauce and grated parmesan
"Time you enjoy wasting is not wasted time."
  Re: Re: meatball recipe by luvnit (I wonder if these ar...)
Thanks so much!!!
  Re: Re: meatball recipe by kimbrough72 (Thanks so much!!!...)
AND THEY ARE AWESOME!!!!!!! Welcome kim!!!!
"Never eat more than you can lift" Miss Piggy
  Re: Re: meatball recipe by Roxanne 21 (AND THEY ARE AWESOME...)
What Rox said!

Welcome. Kim!! Have a good time here!

  Re: Re: meatball recipe by pjcooks (What Rox said! [br]...)
Welcome Kim! Oh boy, someone else to share their recipes with us
Don't wait too long to tell someone you love them.

  Re: meatball recipe by kimbrough72 (I used to have a cop...)
Thanks for the welcome guys! I LOVE this recipe and so does my famliy.

  Re: Re: meatball recipe by luvnit (I wonder if these ar...)
does anyone have the italian wedding soup recipe that goes along with this?
  Re: Re: meatball recipe by kgeminder (does anyone have the...)
Welcome to CAH kgeminder! Here's your recipe:

Italian Wedding Soup
(Cuisine at home, October 2002, Issue 35, p. 25)

Makes: 12 Cups Total Time: 45 Minutes Rating: Intermediate

For the Meatballs—
Stir Together:
1/2 cup unseasoned bread crumbs
1/3 cup Romano or Parmesan cheese, finely grated
1/4 cup whole milk
1/4 cup low-sodium beef broth
1/4 cup chopped fresh parsley
2 eggs, beaten
1 T. dried oregano
1/2 T. garlic, minced
1/2 T. kosher salt
1/2 T. ground black pepper
1 t. dried basil
1/2 t. crushed red pepper flakes
Pinch nutmeg

Add; Shape:
1 lb. ground chuck

For the Soup—
Sweat in 2 T. Olive Oil:
1 cup yellow onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup ham, diced
1 T. garlic, minced

Add and Simmer:
6 cups low-sodium chicken broth
2 t. dried oregano
2 t. crushed red pepper flakes
1 bay leaf

Drop in:
30 uncooked marble-sized meatballs

Stir in:
1 can (15 oz.) white beans, drained and rinsed
2 cups whole spinach leaves
1/2 cup chopped fresh parsley

Combine; Off Heat, Add:
2 eggs, beaten
1/2 cup Parmesan, grated

Stir together all ingredients (except the ground meat) in a mixing bowl.

Add the ground chuck and mix together thoroughly with a fork. Using a portioning scoop, shape the meat mixture into balls (about marble sized).

Sweat vegetables, ham, and garlic for soup, in oil in a stockpot over medium heat until softened.

Add chicken broth and seasonings; simmer 15–20 minutes.

Drop meatballs into simmering soup with a small scoop or a melon baller. Cook until they float to the top, 3–4 minutes.

Stir in beans, spinach, and parsley. Cook just until spinach wilts, about 2 minutes.

Combine eggs and Parmesan with a whisk. Off heat, stir egg mixture into soup.
Don't wait too long to tell someone you love them.

  Re: Re: meatball recipe by bjcotton (Welcome to CAH kgemi...)
I made this one again last night. I like this because the meatballs are sooo tender. This makes a GREAT meatball sub as well! The raw meatballs will seem like they are too soft, but trust me! There is usually a LOT of hand smacking in the kitchen when I'm frying up the meatballs...they got 5 last night!

* Exported from MasterCook *

Mama's Meat Balls

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chicken stock
1/8 yellow onion -- I use about 1/2 a small onion
2/3 clove garlic -- I use at least one large one
1/8 cup fresh Italian parsley -- chopped fine
1/3 pound ground beef
1/3 pound ground pork
1/3 pound ground veal
1/4 cup bread crumbs
1 1/3 eggs -- I just used one large egg.
1/8 cup parmesan cheese -- grated (I used more like 1/4 cup)
2/3 teaspoon red pepper flakes
2/3 teaspoon salt
1/8 cup extra virgin olive oil
Simple Tomato Sauce

Place the chicken stock, onion, garlic and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt. Combine with both hands until mixture is uniform. Do not over mix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.

Pour about 1/2-inch of extra virgin olive oil into a straight-sided, 10-inch-wide sauté pan and heat over medium-high flame. Add the meatballs to the pan (working in batches if necessary) and brown meatballs, turning once. This will take about 10-15 minutes.

While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour. Serve with a little extra Parmigiano-Reggiano sprinkled on top.

"Great recipe for a sub or with pasta!"
"Good Morning America"
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Per Serving (excluding unknown items): 322 Calories; 26g Fat (72.8% calories from fat); 13g Protein; 9g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 506mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 Fat.

NOTES : Serve alone or over spaghetti (in which case, you will need 6 cups of marinara). Or make a meatball sub by splitting them in half, scoop out some of the bread in your bun, add meatballs and marinara, top with a few basil leaves and mozzerella and toast.

I usually double this recipe. Since veal is not usually available around here, I just use half and half pork and beef.

12/30/07 I used my homemade Italian sausage in place of the pork and they were very good.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Simple Tomato Sauce

Recipe By :Giada De Laurentiis
Serving Size : 4 Preparation Time :0:00
Categories : Sides and Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
1/2 small onion -- chopped
1 clove garlic -- chopped
1/2 stalk celery -- chopped
1/2 carrot -- chopped
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
32 ounces tomatoes -- crushed
1 bay leaves
2 tablespoons butter -- unsalted

In a large casserole pot or Dutch over, heat oil over medium high heat.

Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.

Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes.

Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.

Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

"This basic sauce is my favorite for many dishes. I'll never go back to jarred sauces again. This is too easy."
"Everyday Italian"
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Per Serving (excluding unknown items): 225 Calories; 20g Fat (75.8% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 320mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 4 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Keep your mind wide open.

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