I make meatballs often, but I am curious how others make them. Mine are nothing to brag about. *LOL*

Basically, mine are just italian bread crumbs and egg. Do you fry or bake yours?

Sara

My meatballs are pretty much the same as yours Sara

Breadcrumbs or crackers, egg, i do put a little chopped up onion in mine occasionally......i tried oatmeal once.....ugh! didn't turn out well for me.....LOL.....my kids called them blue rocks.....:D

Tamara

This is my recipe. I always bake them--I like the way they come out better that way.

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/3 cup dry bread crumbs
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cloves garlic, minced

Roll balls and add to 13 x 9" pan. Bake uncovered at 400º about 15 minutes or until no longer pink in center and juice is clear.

Basic recipe but yummy!

They sound yummy! :hungry:

I have never made meatballs myself. Not much of a cook, but I keep tryin'. LOL! Anyways, my mom makes meatballs in her crockpot. Does anybody else do this? Seems pretty easy and I should really try it as DH likes meatballs.

I have all those ingredients! I may make them tonight! Thanks :hungry:

I make mine with a mix of ground chuck and ground turkey and then add minced onion, a pinch of garlic, salt and pepper, an egg, a dash of milk and if I have it on hand minced bell pepper and toasted bread crumbs. I don't really have any specific amounts, when it comes to meatballs or meatloaf I am a pinch of this and dash of that girl. :D

I use either rice or oatmeal in mine along with an egg and a packet of onion soup mix. I brown them in a skillet first, then put them in the oven with some creamy soup over them.

We sometimes make bbq meatballs as well....pretty much the same ingredients that Michelle listed but the we slop bbq sauce over them and let it cook way down......YUM.

Sweet and Sour Meatballs :hungry:

I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they’re very surprised to learn it is made with gingersnaps.

3 eggs
1 medium onion, chopped
1-1/2 cups dry bread crumbs
1 teaspoon salt
2 pounds ground beef
2 tablespoons vegetable oil

SAUCE:
3-1/2 cups tomato juice
1 cup packed brown sugar
10 gingersnaps, finely crushed
1/4 cup white vinegar
1 teaspoon onion salt


In a bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches in oil. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

In a saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. Bake, uncovered, at 350° for 40-45 minutes or until meat is no longer pink.

Makes 8 servings

I like gingersnaps, that sounds good Brenda,

mine are similar to Michelles only lately I've been finding that adding between half to 1/3 of ground pork makes them sweet, tender and tastier than my usual all beef.

Michelle, I'm trying your recipe tonight!!! Smells great!

I'm going to make meatball sandwhiches tonight. MMMM I have never tried it but you all have inspired me!

Here's a different recipe.

Mexican Style Meatballs

They are easy to prepare and freeze well for pre-planning.
Makes 40 meatballs

1 1/2 pounds ground beef
1 1/2 pounds ground pork
2 eggs
1 1/2 cups plain dried bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup water
2 (28 ounce) cans diced
tomatoes with juice
3 chipotle peppers in adobo sauce
4 teaspoons vegetable oil
2 small onions, minced
4 cloves garlic, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup chopped fresh
cilantro, for garnish (optional)

In a large bowl, mix together the ground beef and pork,
eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of
minced garlic, and water using your hands. Form into 1 inch
meatballs, and set aside on a piece of waxed paper.

Pour the diced tomatoes into the container of a blender
along with the chipotle peppers. Blend until smooth, and set aside.

Heat the oil in a large Dutch oven over medium heat.
Add the onion; cook and stir until tender. Stir in the
remaining garlic and cumin, and cook for a few minutes to
release the aromas. Pour in the tomato mixture and chicken
broth. Season with the remaining teaspoon of salt, and mix
well. Bring to a boil, then simmer over low heat while you
brown the meatballs.

Heat a large skillet over medium-high heat. Spray with
cooking spray. Add meatballs, but do not crowd them. Fry them
in two batches if necessary. Cook, stirring occasionally
until browned on the outside. Remove from the skillet, and
place into the pot of simmering sauce. Let the meatballs
simmer in the sauce for about 30 minutes. Longer will not
hurt them.

For special occasions, serve the meatballs in a chafing
dish with the sauce, and garnish with cilantro.

Here's mine. My family LOVES these, and I will never buy premade meatballs again. They freeze well, and I bake them at about 350 until they are nice and brown. Drain on paper towels and add to your sauce.

1 pound ground beef
2 eggs
1 garlic clove, minced
2 teaspoons dried parsley ( I use fresh/frozen parsley, you can add to your liking)
1/2 cup grated parmesan cheese
1/2 cup italian bread crumbs

Enjoy! :chef: