Conference turris::cooks

    Connie,
    
    As with most Italian cooks, I'm not good as measuring, but I'll
    try to estimate for you:
    
    1 lb hamburg                     1/2 lb. group pork
    1 C bread crumbs                 1 egg
    Italian seasonings:  garlic (fresh minced), basil, oregano, fresh
    parsley.
    
    Mix all of this up in a bowl, you can vary the amounts of the
    seasoningsaccording to your tastes.  If the mixture feels too
    loose add more bread crumbs.
    
    Wet your hands with water (this makes rolling into balls much easier)
    and quickly brown in a hot fry pan in a little oil.  What you want
    to do is seal in the juices.  Then put in your sauce and let simmer
    away.  
    
    Besure not to sample too soon, because of the pork.
    
    Ciao,
    
    	/bernadette

    I DO BASICALLY THE SAME AS IN -1, HOWEVER, ADD A HANDFUL OF RAISINS----
    THATS RIGHT----RAISINS.  COOK THE MEATBALLS OVER LOW THE SAME AS
    YOU NORMALLY WOULD....THEN I ADD THEM TO THE SAUCE WHEN THERE DONE
    AND THEY IMPART A UNIQUE FLAVOR TO THE SAUCE.   AND WHEN YOU BITE
    INTO IT, YOU WOULDNT KNOW WHAT THAT "GOOD" THING IN IT IS.
    
    WHEN I FIRST GOT THIS RECIPE FROM AN ITALIAN, I THOUGHT IT WAS
    CRAZY.......BUT NOT ANYMORE.
    
    
    TRY IT...YOULL LIKE IT

    That is a Northern Italian touch - we Sicilians, of course, know
    better and would never add them!!!
    
    	/bernadette

    I have had good luck with this one.
    
    1 lb ground beef
    1 sm onion diced
    1 egg beaten
    approx. 3 slices bread,soaked and squeezed out
    garlic powder
    parsley
    parmesian cheese
    salt and pepper
    seasoned bread crumbs if desired.
    
    mix all ingredients together
    Brown in oil until brown and then cook them in the sauce.
    
    Good luck, hope you like them
    

    MEAT BALL RECIPES
    
    HOW ABOUT BAKING THEM IN THE OVEN - THAT'S WHAT I DO.  BAKING REMOVES
    MOST OF THE GREASE AND THEY TASTE GREAT.  YOU CAN ALSO USE THEM
    FOR OTHER THINGS THEN OTHER THAN SAUCE LIKE IN SWEDISH MEATBALLS.
     

    When I make meatballs, I use 1 egg per pound of hamburg.  Then I
    add some bread crumbs, but I get the breadcrumbs wet first so that
    they are sticking together.  To this, I usually add some spices
    like garlic and oregano and throw in a handful of grated romano
    cheese.  Fry these til they are nice and crispy brown.  Then add
    to your gravy and simmer for about an hour.

    Ill second the previous reply.....only thing I do different is
    I put about 1/2 cup breadcrumbs in pan first....then add enough
    milk to absorb the crumbs....then on with the rest...
    
    

    I also use one egg per pound of ground beef, but I use two slices
    of bread, soaked in milk, instead of bread crumbs.  Also, I bake
    mine in the oven, rather than frying on the stove, because I could
    never keep them from sticking to the pan and crumbling!  I don't
    like to add extra fat to them, so I bake them on a rack over a drip
    pan for about 1/2 hour at 350. 
    P.S.
    I also add a hefty amount of Pecorino Romano to them before baking.
    Makes them great to eat just plain, without tomato sauce!
    

    Here's a great recipe:
    
    1 lb.  Ground beef             Salt,Pepper,Garlic & Onion  to taste
    1/4 c. Parsley		   3/4 c. Bread Crumbs
    3 Eggs
    
    Mix all togethe and form into small balls.  Bake at 350 for about
    30 min.
    
    They are very rich, but boy are they good.

    
    
    	The one thing that very important is rolling the meatballs.
    Keep rolling them between your palms until there aren't any little
    cracks.  This is where they fall apart.
    
    	Also when I make spaghetti and meatballs, I drop the meatballs
    into the boiling sauce.  I don't brown them.  They come out nice
    and soft.
    
    	Linda 

    
    re: .5
    
    I also do what Linda does but I use FRESH chopped sirloin.  I found
    that if they meat was frozen and thawed, they usually broke apart.
    
    -- Colleen

    re:.3
    
    What's Pecorino Romano? Cheese?
    
    Do you add it in the mixture or on top of the balls?
    
    Thanks,
    Pat

    Pecorino Romano is just romano cheese.  I buy the block (it's a
    very hard cheese) and grate it at home.  I just throw a handful
    or two in the meatball mixture while mixing it.  It gives the
    meatballs a nice flavor.  I also use romano cheese whenever a recipe
    calls for Parmesan cheese as I think it has more flavor.

    Another recipe similiar to .4
    
    1 lb. Ground beef
    1/4 c parsley
    1 egg
    Salt
    pepper
    Garlic powder
    Onion powder
    1 1/2 slices of few days old bread (rolled between palms to add
    to mixture) doesn't matter if pieces are not that small.
    2 TBLS romano cheese
    
    mix all together and form into balls.  I also do what .5 (Linda)
    does. 
    I use to fry the meatballs first, but now I just add directly
    to the sauce and cook until sauce is ready - about 2 to 2 1/2 hours.
    After adding to sauce be careful not to stir right away so the
    meatballs get a chance to keep their shape.
    They come out pretty tender this way.
    

    I use the same basic recipe as the others except I use fresh basis
    chopped into the mixture before rolling the meatballs.  Add enough
    fresh or dried basis to taste.
    
    		John
    

    My meatball mixture is actually 1/2 ground beef and 1/2 ground pork
    to which is added finely chopped onion, parsley, garlic powder,
    eggs and breadcrumbs
    
    Rick
    

    Re .10
    
    What's basis?

    Sorry,
    
    	Spelling error,   basis = basil
    
    		John
    

I use a mixture of half ground veal and half ground pork, which I get the
butcher to grind together for me.  To that I add enough eggs to hold the
stuff together, along with a little garlic powder, salt and pepper -- not a
lot of seasoning.  I then usually bake them in the oven instead of frying
them, and serve them in a sweet and sour sauce with chunks of green and red
pepper and pineapple in it.  The combination of pork and veal yields a very
light, delicious meatball. 

							Pat

    No one has sent in a recipe for quite a while, but I have one that
    works well for me.  I don't do much measuring, just instinct.
    
    Hamburg (I use ground sirloin)
    1-2 eggs (depending on how much meat you use)
    Corn flakes (use enough so it sticks together)
    Salt, Pepper, Onion Powder and Garlic Salt
    
    Mix ingredients together and make into meatballs and add them right
    to the sauce without precooking them.  I use my crockpot for cooking
    meatballs.  What I usually do is put them in a crockpot the night
    before and let them cook all night.  I have always had success with
    them.
    

    Try using crushed up cornflakes instead of bread crumbs.  It gives
    the meatbals a nice flavor.  After mixing I also add them directly
    to the sauce instead of frying them.
    
    Joan
    

    I used to add oats to mine; now I add oat bran!
    
    TW

    If you want to make guest ask "Boy, these meatballs are good, whats
    in them".....add a handful of raisins to them...
    
    Rick
    

    A family recipe that came to me:
    
    3/4 lbs. ground sirloin
    3/4 lbs. ground pork
    1/2 c. oatmeal
    3 T. chili powder
    2 T. Worcestershire sauce
    2 T. onion powder
    
    Brown vigorously and drain.  Mix a thick, pungent barbecue sauce
    (1 c.) and 12 oz. Pepsi Cola, cover meatballs in sauce in glass
    baking dish and cover loosely with aluminium foil, bake 35 minutes
    at 325. The Pepsi is the treat - it reduces into a sweet, tangy
    carmel-like barbecue sauce. Yee Hah.
    
    Mark
    

    My recipe consists of 1/2 fresh ground sirloin 1/2 fresh ground
    turkey (cuts down on the overall fat content).  To this I add Italian
    bread which I have soaked in a bit of cold water (drain whatever wasn't
    absorbed) and mash up with your hand.  Then I add garlic, fresh
    chopped parsley and some parmesean cheese.  
    
    What usuallys happens is when it comes time to serve these on
    the table what would have been 30 meatballs turns into ten.  I can't
    believe I ate the whole thing!  
    
    Burp.
    
    
    
    Diana
    

                       MOM/NONNA'S SAUCE & MEATBALLS
                       *****************************
                             THE BEST YOU'LL
                                EVER EAT!!!


              MEATBALLS
              ---------

1 LB. GROUND BEEF & VEAL

4 EGGS

2 HANDFULS BREADCRUMBS

1/2 HANDFUL GRATED CHEESE (OPTIONAL)

CHOPPED GARLIC (TO TASTE)

SALT & PEPPER

BASIL LEAFS

MIX WELL-- A LITTLE WATER OR OIL WILL MAKE THEM SOFTER



          SAUCE
          -----

APPROXIMATELY 1/4 LB. SALT PORK (NO MEAT RUNNING THRU IT)

1 GARLIC

SWEET BASIL 


CUT SALT PORK VERY FINE AND PLACE IN SAUCE PAN WITH SPICES. FRY IT
TILL IT IS COMPLETELY DISSOLVED. PLACE ALL THE MEATS IN THE PAN AND
FRY (NOT WELL DONE), YOU MAY USE MEATBALLS, SAUSAGES, PIECES OF PORK
PIECES OF BEEF. SEASON WITH SALT.   

NOW PUT IN THE PAN;  1 PT. TOMATOES (2LB. 3OZ. CAN), 2 CANS TOMATO
PASTE, 1 QUART OF WATER. PUT ON HIGH FLAME AND LET IT BOIL. AS SOON
AS IT STARTS TO BOIL, PUT IT ON LOW FLAME AND LET IT SIMMER OR BOIL
EASY FOR ABOUT 3 HOURS. STIR OCCASIONALLY. YOU CAN TELL WHEN IT'S 
DONE AS IT WILL GET A LITTLE THICKER.

YOU CAN MAKE A BIGGER BATCH JUST BY INCREASING THE AMOUNT OF TOMATOES 
AND PASTE APPROPRIATELY.
THIS CAN BE FROZEN IN QUART CONTAINERS.


ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    COULD BE EVEN BETTER IF YOU USE WINE INSTEAD OF WATER ----DRY WHITE
    
                                                              STUART

    This one is by instinct so the amounts are approximate.
    
    Mix together in large bowel
    
    	3 Lbs Hamburger
	2 Eggs scrambled
    	1 Green pepper chopped very fine
     	1 Lg Onion chopped very fine
    	1 Can soy beans chopped
    	2 Cups seasoned bread crumbs
    	4 Tbls Molasses
    	1/4 cup parmagian cheese 
        A few dashes of Italian seasoning
     
    Add a 1/4 of each of a large bottle of grape jelly and ketchup to the mix 
    and roll the mixture into 1-1/4 balls. Bake in single layer at 300 for 30 
    minutes. Mix the remaining jelly and ketchup together and add
    meatballs, simmer until sauce is hot and serve. This is better if
    cooled overnight and reheated.
    
    Optional for a hoter taste: add Cheyene pepper and hot oil 
    
                                                                      

 This is my grandfather's recipe, and is a family favorite (we go through an
entire batch at most every family function).

 Ingredients:

 3 lbs hamburger (don't waste your money on ground sirloin; 80% lean is fine)
 1� cups italian bread crumbs
 3 eggs
 1 medium onion, finely diced
 3 cups milk
 2 cloves garlic
 1 TBS salt
 pepper to taste
 3 TBS red pepper
 a couple shakes of italian seasoning

 Mix all ingredients in a large bowl. The mixture will be rather soupy as
meatball batter goes. This is good. Refrigerate overnight (or at least 4-6 
hours to solidify batter.) Fry in hot oil.

 I guarantee you will never have more tender meatballs.

 The Doctah

    
    Re: .10
    
    This sounds like a recipe I have that uses a similar sauce,
    but the sauce includes:
    
    1 12 oz. jar Heinz Chili Sauce
    1/2 cup grape jelly
    1/4 cup lemon juice
    2 T vinegar
    
    You make little meatballs using 2 pounds of hamburger, an onion,
    an egg, 2 slices of white bread, cubed, 2 tsp. salt, and some
    pepper.  Then you drop the little raw meatballs (it makes about
    80) into the hot sauce in a large saucepan, simmer covered for 20 
    minutes, remove the cover and simmer for another 10 minutes.
    They're better if they sit after that for at least several hours.
    This is a great recipe because you don't have to pan fry them first.
    
    

    
                            ITALIAN MEATBALLS
    
    
    
    2 Pounds Lean Ground Beef
    2 Eggs
    3/4 Cup Plain Bread Crumbs
    2 Cloves Garlic - Minced
    1 Teaspoon Basil
    1/2 Teaspoon Marjoram
    1 Teaspoon Red Pepper Flakes
    1/2 Teaspoon Oregano
    1/2 Cup Grated Romano Cheese
    
    Mix all ingredients together.  Form meatballs and put directly into
    Sauce.  Cook for 4-6 hours.
    
    Yields about 30-40 meatballs depending on the size.
    
    Marilyn .3
    

    
    Does anyone have a recipe for Spanish meatballs?  I know there is rice
    involved but have no idea how much or how to cook them.  Thanks in ad-
    vance.

			Meatballs


	1 1/2 lbs of Hamburger		1 1/2 lbs of Pork

	2 tbsp. parsley (finely sliced) 7 (yes 7) large eggs

	1 tsp. salt			1 tsp. pepper

	1/2 cup parmasen or romano      3/4 cups bread crumbs
            cheese


o Mix Hamburger and Pork (Most Italian Grocery stores will mix them for you
  if you request it).

o Add other ingredients and mix with hands, until fully mixed

o Add meatballs into sauce for one hour (do not stir) 

o Try one, they're delicious
	

    
    My husband loves these...I just threw together some indredients
    one day...and it came out wonderful!
    
    
    1 lb  Hamburger
    3 mushrooms finely diced
    2 eggs
    1 scallon
    1-2 piece(s) of bread (any kind) torn into little pieces
    (fresh or dried herbs):
    pinch of: parsley, oregano, basil, garlic powder, pepper,
              
    place it all in a bowl and mix with hands.... and shape
    into little balls.  If they are going ot be served on their
    own...without a sauce, then reserve some mixed herbs for
    rolling the balls in once formed and cook that way.  Makes
    for a pretty display.

    My husband loves these!
    
    1 lb hamburger
    1/2 lb hot Italian sausage
    1 medium sized onion- diced
    2 slices bread - I make them into bread crumbs in the food processor
    about 2/3 to 1 ts dried basil add to breadcrumbs in food processor
    about 1/2 whatever tomato sauce I'm making to serve with them
    1 egg
    1/2 c freshly shredded parmasean cheese
    
    I mix all of the ingredients together and cook them for about 10
    minutes in the microwave, then add them to the sauce to finish cooking.
    
    Steve's favorite red sauce:
    
    I don't measure, these are all approximations:
    
    1/2 c olive oil
    1 to 1 1/2 ts dried basil
    2 cloves garlic
    1/2 c whatever wine we have on hand (red or white)
    16 oz can of crushed tomatos
    1 medium sized onion, diced
    a little green pepper
    a few sliced mushrooms
    
    I put the olive oil in the sauce pan, heat it and add the basil and
    garlic, let it saute for a few minutes, I then add the rest of the
    ingredients (except the mushrooms, which I add just a few minutes
    before we serve the meal).  Sometimes I add a dab of brown sugar to
    make it less acidic.
    

    The ingredient list in .16 should say:
    
     about 1/2 c of whatever tomato sauce I'm making 

    My favorite meatball recipe is also very quick and simple.
    
    3 lbs. of lean ground beef or your favorite meat
    1 package of mrs. grass's veggie soup mix
    
    Mix well, make your balls, and stir fry w/ pure olive oil, or cannola oil 
    until slightly crispy all around.  Place meatballs in sauce and cook
    with sauce (if you've made your own) for 2 - 3 hours.  If your using
    can/jar sauce, simmer meatballs in frying pan w/cover on for 20
    minutes.  Then place in cold sauce and heat them up together.
    
    Enjoy!
    Wendy :>
    

    Anyone have any recipes for Meatball Sandwiches or Subs?   I've checked
    all the topics under Italian, Meatballs, Sandwiches and haven't seen
    any Meatball Sandwich recipes.    Just curious if something special
    needs to be done to make a good sandwich.
    
    Thanks,
    Sarah

 Cut your sub roll in half lengthwise, leaving a "hinge." Add a
few slices of provolone and put under the broiler to melt the cheese.
(The meatballs and sauce should be heated through already.) Once the
cheese is melted, add the meatballs and sauce. I find that cutting 
the meatballs in half so they don't slide out of the roll makes it 
easier to eat.

	I'm making spaghetti and meatballs this weekend.  One day we will
	have that for dinner, and the next night it will be meatball subs.
	So... just use your usual meatball recipe for spaghetti and you'll
	be all set.  You could also cook up chunks of italian sausage
	(if your not on a diet, that is) and make subs with meatballs and
	sausage or just sausage.  

	re: soggy rolls 

	I like them that way!  I usually don't have cheese with my subs
	and I drown the subs with sauce.  Of course, I need a fork, but
	who cares!  Its delicious!

�You could also cook up chunks of italian sausage
�	(if your not on a diet, that is) and make subs with meatballs and
�	sausage or just sausage.  
    
    There are some pretty tasty turkey based italian sausages out there
    with less fat and calories than traditional pork based sausages.