Meat Balls in Green Pepper Gravy

1 1/2 pounds lean ground beef
1 1/2 teaspoons salt
3/4 teaspoon celery salt
1 teaspoon oregano leaves
1/2 teaspoon ground black pepper
1/8 teaspoon garlic powder
3 tablespoons all-purpose flour
2 to 3 tablespoons shortening
4 cups sliced green bell peppers
1 1/2 cups onion rings
2 cups beef bouillon
1 tablespoon all-purpose flour
2 tablespoons water

Combine ground meat and spices, and shape into 1 1/2-inch balls. Roll in the 3 tablespoons flour. Brown in shortening, adding it as needed. Stir in green peppers and onions and brown lightly. Add bouillon. Cover and cook slowly 15 minutes or until meat is tender.

Mix remaining flour with water to a smooth paste. Add and cook until gravy is medium thick. Serve hot with potatoes or rice.

Yield: 6 servings

Shelly’s Personal Favorite Meatballs (T&T)

Posted by Shellbob at recipegoldmine.com 3:27:09pm 9/6/03

I am, believe it or not, half Italian, and have taken many of my family recipes and adjusted them over the years. Here is one that is tried and true.

1 pound lean ground beef
1 pound lean ground pork
2 large eggs
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup freshly grated Parmigiano-Reggiano cheese
1 cup Italian style breadcrumbs (or fresh breadcrumbs
    with Italian spices added)

Preheat oven to 425 degrees F.

Combine all ingredients in a bowl and mix together well using your hands. Form mixture into balls, 1 inch (or smaller or larger) in diameter (I use a mini cookie scoop or melon baller to get a uniform size). Place balls on cookie sheets and roast in oven for 10 to 15 minutes until browned. Add to your favorite pasta sauce and allow them to simmer, or just eat them by themselves or use in any recipe calling for meatballs.

If freezing for future use, allow to cool on pan and once pans are cool, place in freezer for 1/2 hour. Remove from freezer and place meatballs into zip-type bags for future use.

Yield: Approximately 7 dozen (84) 1-inch meatballs – enough to use plus enough to freeze.

Great Pretenders

Source: The Doo-Wop Diner – Home of the Doo-Wop Chef Frankie De

In Honor of The Platters

1 pound ground chicken
2 egg yolks
1 large clove garlic, chopped fine
1/3 cup grated parmesan cheese
1 tablespoon grated asiago cheese
2 slices bread soaked in milk and squeezed dry
1/2 tablespoon parsley
Salt and pepper to taste
1/3 cup unflavored breadcrumbs

Mix all ingredients except breadcrumbs. Form the mixture into 2-inch balls. Spread crumbs on wax paper. Roll balls in crumbs/cover all around.

In a large skillet, over medium heat, with enough oil to come up 1/4 inch, fry the balls on all sides until done, approximately 10 minutes. Use with your favorite sauce or pasta or as is.

And oh yes, they’re Great Pretenders

And Bon Apetit!

Pizza Meatballs

Posted by kdipaolo at recipegoldmine.com 6/12/01 3:36:57 pm

2 pounds ground beef
2 cups seasoned bread crumbs
1 cup milk
1/4 cup dried minced onion
2 teaspoons garlic salt
1/4 teaspoon pepper
1 block (8 ounce) mozzarella cheese
1/3 cup all-purpose flour
1/4 cup cooking oil
2 (28 ounce) jars pizza sauce

In a bowl, combine the first six ingredients just until mixed. Shape into 48 meatballs. Cut cheese into 48 cubes; push a cube into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour.

In a large skillet, cook meatballs in oil until browned; drain. Add pizza sauce; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink.

Serve over pasta or rice, in buns, or as an appetizer.

Norma’s Meatballs

Posted by kdipaolo at recipegoldmine.com 6/11/01 8:45:39 pm

This recipe is from an old friend of my mom’s. These are wonderful. ~ Kathy D.

1 1/2 pounds hamburger
1 1/2 pounds ground turkey
2 cups Quick Quaker Oats
2 eggs
1 teaspoon salt
1 tablespoon chopped onion
1/2 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon chili powder

Sauce
3 cups brown sugar
2 cups catsup
2 teaspoons mustard
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon Worcestershire sauce

Mix all ingredients for meatballs together and form into meatballs. Put meatballs in a baking dish.

Mix ingredients for sauce together and pour over meatballs. Bake uncovered at 350 degrees F for 40 minutes or until done.

Rusty’s Meatballs

Posted by LladyRusty at recipegoldmine.com 10/22/2001 9:12 pm

1 pound ground beef (or mix with ground sausage)
Bread crumbs, homemade is best but from a store is
    OK (sorry I don’t measure but it’s around a cup)
1 egg
A splash or two of milk to just moisten
Spices (basil and Italian seasoning, mostly, but feel free
    to add oregano or whatever you like)
1 small onion, chopped
1 clove garlic, smashed

Make meatballs by mixing beef, bread crumbs, egg, milk and spices. Roll into balls to just fit the palm of your hand (guys a little smaller). Brown on all sides in olive oil, a clove or 2 of smashed garlic and chopped onion. After all are browned, remove meatballs to a platter. Make your favorite sauce in the same pot. Add meatballs. Cook for a couple of hours (around 4). Enjoy.

Papa Vento’s Sugo and Meatballs

Posted by artsycook at recipegoldmine.com 6/11/01 3:53:19 pm

Sorry, I just couldn’t do one as there are several I get asked for a lot but this first one, my Dad’s sauce and meatballs is the one I’m always asked to bring/cater to everybody’s functions. Some have tried to make it themselves but say it never turns out the same as mine so I get to do the work. I’m sure any of you can make it!

3 to 6 cloves garlic, peeled and minced
1 onion, chopped
2 tablespoons light olive oil
4 small (6 ounce) cans tomato paste
2 small (8 ounce) cans tomato sauce
1 to 1 1/2 teaspoons regular or garlic salt
3 tablespoons sweet basil
1/2 to 1 teaspoon black pepper
2 to 4 tablespoons dry white wine or vermouth
1 teaspoon granulated sugar

Heat the olive oil in a large pot over medium heat. Add onion and saut? until tender. Add garlic and saut? until the onion just BEGINS to turn golden.

Add the paste (and 1 can of water for every can of paste) and the tomato sauce stirring until blended. Add the salt, pepper and bring to a boil. Reduce heat and simmer (low boil) for 20 minutes (scraping off any foam that develops on top.) Add basil and simmer for 3 hours.

Taste and add additional seasoning if needed. Add the wine and sugar and meatballs. Simmer and additional 2 to 3 hours to desired thickness. Serve over pasta.

Options: Use this sauce for eggplant Parmigiana, lasagna or and other dish that requires spaghetti sauce. Put browned meatballs or Italian sausage in to the sauce the last 3 hours of cooking. Put an uncooked chuck roast into it for the last 3 to 4 hours, shred and return to pot for a shredded beef sauce. Add browned ground beef the last 30 minutes for a beef sauce.

Meatballs
1/4 cup milk
1 slice white bread, crust trimmed
1 pound ground pork or beef
1 teaspoon chopped garlic
1 tablespoon chopped parsley
1/3 cup fresh parmesan
1 egg
Salt and black pepper
Flour and oil

Warm milk in a small saucepan. Add bread to absorb milk. Squeeze excess milk from bread.

In a medium bowl, with your hands, mix the next 5 ingredients with the bread until blended together. Form balls the size of golf balls. Put flour in a small bowl and roll balls into the flour. Shake excess.

In a large skillet, Heat oil 1/4- to 1/2-inch deep, over medium-high heat. Add meatballs and brown on all sides. Put the meatballs into your spaghetti sauce and simmer the last 2 to 4 hours. (They?ll be more tender the longer you cook them.) You can broil these meatballs, then simmer in the sauce for a meatball with less fat, but I like this recipe (fried) because its texture is outstanding and the flavor is…well…make them and see for yourself!