My Version Of Meatballs. Mix beef, sausage, and eggs thoroughly by hand in large mixing bowl. Add remaining ingredients, mix by hand until fully incorporated. Mix ground turkey with seasonings and Worcestershire.
Arrange the meatballs on the prepared baking sheet.
Chop and grate the onions, the garlic, the flat parsley and the lemon peel.
Preferably the onions should be finely chopped since it will make it oh so much easier when frying the meatballs.
You can have My Version Of Meatballs using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of My Version Of Meatballs
- You need 5 lb of Ground beef.
- You need 2 large of Onion.
- It's 6 clove of Garlic.
- It's 1 large of Jalapeno.
- You need 2 of Eggs.
- Prepare 1 cup of Cheddar cheese Gold Fish ;).
- Prepare 1 bunch of Fresh cilantro and parsley.
- You need 1 of as needed Salt/Pepper.
Meatballs and spaghetti are actually served separately—spaghetti is considered a "primo piatto" (first plate) and meatballs are usually a "secondo piatto" (second plate). Italians typically serve meatballs, like this version from An Italian in My Kitchen, by themselves or in soup. This is my version of an old Greek recipe. The addition of dried mint flakes sets these meatballs apart from any others I've ever tried. - Joyce Acheson, Soldier Pond, Maine My own version,creamy meatballs and pasta!
My Version Of Meatballs step by step
- Add ground beef to large mixing bowl.
- In food processor, grind onion, garlic, and jalapeno until it's almost liquid. Add to your ground beef.
- Pulse gold fish in food processor until very fine. Add to your meat.
- Add the rest of your spices and eggs and mix all together (I like to do this with my hands)..
- When throughly combined cover with plastic and refrigerate overnight.
- Form meat into any size meatball you want and lay out onto a cookie sheet lined with plastic wrap. Cover in another layer of plastic wrap and freeze. Once your meatballs are frozen (6+ hours) stick them into zip lock bags and they're ready to be used in any dish..
Mix with your hands just until all of the ingredients are evenly distributed. Second, these are gluten-free meatballs — or at least my version is. I mix the meat with potato starch, which was a tip I picked up from Nilsson. Another tip, this one from me: Use cream, not milk, in the meatballs. My DH asked me to make Sweedish meatballs for dinner and I had no idea how to do so.