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Photo by Lela

Cooking Level: Intermediate

Lela is looking for: (3 recommendations)
I am looking for a meatball recipe and tips on how to make meatballs. Please visit me at my blog -Lela's Cooking Journey or post your recipe if you like to share your meatball recipe and tips. See blog for more information. TIA-Here is the link. http://allrecipes.com/cook/11842212/blogentry.aspx?postid=259196

Recommend a recipe

Last updated: Dec. 3, 2011 9:40 am
Posted: Dec. 3, 2011 5:25 am
 
Commented by: Lela
Dec. 3, 2011 5:27 am
I forgot to mention-meatballs that go with spaghetti. Thanks!
 
Commented by: Don
Dec. 3, 2011 6:26 am
Hi, try these. cheers. My Albondigas (Meatball) Recipe Ingredients 450g/1lb Mixta (Mixture minced Beef and Pork - about 70/30 or 60/40) 1 clove Garlic - finely chopped 2 heaped tbsp fresh Oregano - finely chopped 1 heaped tbsp. fresh flat leaf Parsley - finely chopped (reserve a small amount for garnish at end) 120g/4oz fresh white bread crumbs or to taste Sprinkling of Worcestershire Sauce - to taste 1 Egg - beaten Salt and freshly ground Black Pepper Once formed, I always chill my meatballs on a tray, covered with cling film) in the fridge for a minimum of 30 minutes before cooking. To form, put all the ingredients and half the breadcrumbs in a bowl and mix well. Form in into round balls, dip them into the remaining bread crumbs to cover and place on tray.. cheers.
Comments:
Lela
Dec. 3, 2011 7:08 am
Thanks Don-I like the beef and pork combination. Dipping the meatballs in the bread crumbs sounds wonderful. Thanks so much for sharing-I greatly appreciate it.
 
Recommended Recipe:
Photo of: Italian Meatball Seasoning

Italian Meatball Seasoning

Submitted by: Kathy Nieratko 
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. 
Recommended by: PAMELA D. aPROpos of nothing
Dec. 3, 2011 7:51 am
I tweak, see review, mix them up and plop them in the sauce. Have tried baking first, won't bother again with that. Just be careful when stirring so you don't break them up. Key ingredient is the fennel IMO.
Comments:
Lela
Dec. 3, 2011 8:13 am
Thanks Pam! I appreciate you finding this recipe-when I searched for meatballs it didn't pop up. So, am I hearing you right no cooking-just plopping in the sauce?
 
PAMELA D. aPROpos of nothing
Dec. 3, 2011 9:40 am
Yep. Roll them up and plop into the simmering sauce. Put a lid on, stir every 15 mins or so, very gently so they don't break up. Freeze well too, just had some from the freezer on Wed and used the leftover meatball for a sammy yesterday. Heaven!
 
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