BEST SEASONING FOR MEATBALLS RECIPES

Name: Italian Meatball Seasoning
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 dozen.
Cuisine: Europe, Italian
Ingredients: 8 slices day-old white bread, cut into thirds; 8 teaspoons dried oregano; 8 teaspoons dried parsley flakes; 4 teaspoons dried basil; 4 teaspoons dried marjoram; 3 teaspoons garlic powder; 2 teaspoons seasoned salt; ADDITIONAL INGREDIENTS (for each batch of meatballs):; 2 eggs; 1/2 cup milk; 1/2 cup grated Parmesan cheese; 1 garlic clove, minced; 1/8 teaspoon pepper; 1 pound ground beef; 2 tablespoons vegetable oil

ITALIAN MEATBALL SEASONING RECIPE: HOW TO MAKE IT

Italian Meatball Seasoning Recipe: How to Make It image

Kathy Nieratko serves these meatballs with spaghetti sauce over pasta or in Italian rolls. "I also use the seasoning mix for meat loaf and veal Parmesan," she writes from Fair Haven, Vermont.

Provided by Taste of Home

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

8 slices day-old white bread, cut into thirds
8 teaspoons dried oregano
8 teaspoons dried parsley flakes
4 teaspoons dried basil
4 teaspoons dried marjoram
3 teaspoons garlic powder
2 teaspoons seasoned salt
ADDITIONAL INGREDIENTS (for each batch of meatballs):
2 eggs
1/2 cup milk
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons vegetable oil

Steps:

Preheat oven to 200°. Place bread on an ungreased baking sheet. Bake for 20 minutes. Turn; bake until dried, 15-20 minutes loner. Place bread in a blender or food processor; cover and process until crumbly. Add seasonings. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (about 2 cups total)., To prepare meatballs: In a bowl, combine eggs, milk, 1 cup seasoned bread crumbs, Parmesan cheese, garlic and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Drain on paper towels.

Nutrition Facts : Calories 77 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

THE BEST MEATBALLS RECIPE | ALLRECIPES

The Best Meatballs Recipe | Allrecipes image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories World Cuisine European Italian

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1?½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1?½ cups lukewarm water
1 cup olive oil

Steps:

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, CarbohydrateContent 6.6 g, CholesterolContent 148.6 mg, FatContent 53.2 g, FiberContent 0.3 g, ProteinContent 26.6 g, SaturatedFatContent 15 g, SodiumContent 333.1 mg, SugarContent 0.3 g

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THE BEST MEATBALLS RECIPE | ALLRECIPES

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
From allrecipes.com
Reviews 4.6
Total Time 50 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 613.4 calories per serving

Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

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Reviews 4
Category Entree
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