Meatballs how much meat

Reviews Read More Reviews. Most helpful positive review PatsyK. Rating: 5 stars. They ARE the best meatballs, even though I use all beef most of the time. I scoop them out with a spoon, roll them in my hands, and bake on a cake rack in the oven over a foil-lined cookie sheet.

This way, they brown nicely, excess fat is drained off, and they can go right into sauce, or, in our family, meatball hoagies, along with sauteed onions and peppers. They also freeze very well when baked this way.

When I take these to parties, I always get requests for the recipe. Read More. Rating: 3 stars. There is nothing I hate more than to get a mediocre or worse review from people who do not follow the recipe as written, and then judge YOU on it. I followed this to a "T" even though my experience as a chef was telling me not to.

Too much cheese. Not enough garlic. And "salt and pepper to taste" is a personal pet peeve. If you are going to post a recipe, include all the measurements, or be prepared to take your lumps. They stick to the pan and melt away when you add them to the gravy tomato sauce. Instead, bake them for about 35 minutes at Then, put them in the gravy for the last hour or two. Replace half the cheese with more breadcrumbs. Less mess, healthier and easier. Reviews: Most Helpful.

This is soooo close to my Nonna's authentic Italian recipe! I am telling you, these meatballs ROCK! Uh oh, the word is out!!! How funny! You can also use fresh chopped spinach instead of parsley or 1 pkg frozen, thawed and all water squeezed out and pecorino romano cheese instead of parmesan.

Instead of frying, I par bake mine on a cookie sheet at for about 10 minutes, then set the tray if room allows into the freezer for an hour or so. Pop them off the tray, into a couple of large freezer bags. Meatballs on demand!! Drop them into a sauce or steam in a glass casserole dish for about 5 minutes, they will be medium-well on the inside. Absolute crowd pleaser if you are making a big Italian dinner!! I use beef, pork, and veal, as it is readily available in my supermarket.

As a rule, about 1 teaspoon per pound will make for perfectly salted meat. If you're using a salty cheese like Parmesan in the mix, cut back on the salt a little bit. You don't want your balls to be too salty. Who Needs Greens? They're an important part of your standard Italian-style meatball mix.

Without them, your meatballs will end up tasting like a burger. But don't feel like you have to be married to parsley or basil. Mix it up with herbs like mint, oregano, and marjoram. Add a pinch of nutmeg, too--it adds a subtle depth of flavor that will make guests ask, "What is that? They're in the meatball mix to bind the meat, breadcrumbs, cheese, and herbs. The eggs will cook and make the meatballs dense and spongy--you want light, airy meatballs.

For one to two pounds of meat, you usually won't need more than one or two eggs. And make sure not to add too much breadcrumbs, either--about a half cup per pound of meat will suffice. Watch Video. Prep 15 min Total 40 min Servings 4.

Ready to Make? This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them?