How do you make MEATBALLS?

[Shafernakerd]

Pls explain it to me like a 5yr old.if you want to make pasta and meatballs. Also what else do you eat meat balls with?

I mix 1 500g pack of beef mince and 1 pack of sausage meat together with 2 chopped red onion and some chopped mushrooms and then roll into balls. Sometimes I add chunks of cheddar cheese into the mix for extra flavour. I then ovencook for 30 minutes

I then blend 1 can of chopped tomatoes to make them smooth and put that in the oven on top of the meatballs after they've been cooking for about 15/20 minutes.

I cook the spaghetti as normal and just put the meatballs and sauce on top when serving up.

I do them with mince, carrot grated in, onion breadcrumbs to bulk out as there is 5 of us and my boys can eat it’s probably my easiest best loved meal, making them tomorrow 😊 the cheese in sounds nice might need to try that!! I also make extra and freeze them am making myself hungry

Big bowl or food processor. Put in a tsp salt and half of pepper, tsp of paprika, half of oregano. Grate half and onion into it. Add a squeeze of tomato puree, one egg and then the mince. Mix mix mix but not to a paste. Make into balls about golf ball sized or smaller for children. Brown in a pan. Add a tin of blitzed plum tomatoes and a clove of grated garlic once they've browned and half a can of water. Cook with lid on for 15 mins. Cook without for 5. Sprinkle with torn basil and/parsley. If serving with rice, I like a bit of chilli in the sauce too.

500g pack of minced beef
100g Grated Parmesan
1 egg
Pepper and Oregano

Work ingredients together by hand until mixed. Roll even sized balls.
Brown in oil then transfer to an oven dish. (I generally get about 15-18 from 500g.)
Top with a large jar of sauce for speed - putanesca is nice - bake for 20 mins - take out and top with Cheddar (my dh's idea so I always do it now) back in oven for five mins to melt the cheese.

In Jamie Oliver's ministry of food book there's a lovely recipe for a tomato sauce that he makes with meatloaf. I make it to go with my meatballs.

goo.gl/images/wkUgx4

Jamie's 5 ingredient pesto meatballs are good too. Messy Meatballs, I think, is the recipe name.

John Torrode's meatballs are the best.

I skip the bacon because I prefer the smoother temperature. My kids are of the opinion my meatballs are the best they've ever tried.

goodfood.uktv.co.uk/recipe/meatball-pappardelle/

Mince, herbs, breadcrumbs (about 1/4 weight of meat) and an egg yolk, mix, form into balls and fry gently until brown all over then add chopped onions and garlic and fry until onions soft then add timed tomatoes and Italian seasoning plus salt and pepper to taste , cook until meatballs are not pink in the middle, around 15 mins

I have yet to do proper meatballs, but my daughter loves my 'cheat's meatballs'.
Sausages, skin removed, cut into 4, rolled into balls, and rolled in a little seasoned flour.
Make a quick pasta sauce (onions, tinned tomatoes and basil, blended to desired consistency).
Fry sausage balls until golden, add the pasta sauce, and simmer for 10-15 minutes. Serve with pasta and cheese.
It's a fair quick meal for when I don't know what else to do!

I do keep meaning to do proper meatballs though, so I am making notes from the previous posts!

www.bbc.com/food/recipes/meatballswithtomatos_74759

Pork mince
Grated apple
Finely chopped onion
Some tomato purée
Teaspoon grainy mustard
Tablespoon apple sauce
Mixed herbs
Salt and pepper

I bake mine in the oven, then finish in tomato and herb sauce

Thai Chicken Meatballs

Mince chicken breasts

Chop a red chili and garlic clove

Chuck slice of bread and handful of coriander in food processor .

Add all of above with an egg and 1/2 tablespoon of sesame oil.

Blitz in food processor.

Using wet hand roll into balls.

Cook in oven for 18 mins at 180 degrees.

Serve with rice/stir fry.

Absolutely loving all the different kinds of meatballs! I’m not very clearowyou cook the actual balls once you’ve rolled them. A few people have said, ‘then cook’, put in thrive. Do you mean put therolled meatballs in a dish a bung straight in the oven? Does it not need oil or flour sprinkled on the dish?

Brown them on the hob. So fry. Basically. Til they go dark brown all over. Then add whatever sauce and either oven or carry on on hob

You could oil the dish but I wouldn't put flour on it.

I brown mine in a frying pan, then add the tomatoes to the same pan.

Usually - You’re amazing!
You all are. My mouth is watering just thinking about these recipes. Sorry about all the typos, I’m on an iPad that’s slowly dying. Thanks all.

My thai chicken ones go in oven on a baking tray with baking parchment on. Then they don't stick. They go a golden brown colour

Erm, get a sausage, burst off the end and squeeze out meatballs

I sweat down an onion and a clove of garlic (both finely chopped). Add to 500g of minced pork/beef/lamb and add an egg and, sometimes, some packet breadcrumbs. Throw in salt, pepper and whatever herbs go with the meat. Mush it all around then roll into balls. Either bake straight into a ragout type sauce or brown in a pan and add to sauce.

Either as another poster has said, just use a sausage, or I buy Morrisons Best range - the beef brisket ones are amazing. Low effort here!

Imip -

Itssquid - What on earth is ‘sweating’ an onion? (I’m not English]

Do you know what's lovely in meatballs? Very finely chopped black olives. It doesn't make them taste of olives, it just makes gives a depth of flavour. Mince, finely chopped onion, grated parmesan. Works a treat.

in a food processor mix a couple of slices of bread, 1 onion, a few cubes of cheese.
spices to taste (oregano, stock powder paprika...)
add this to mince (we like turkey thigh mince) and form into small balls.
when doing pasta & meatballs put them into raw into the tomato sauce and cook for 20 min or so.
or you can put them on a baking sheet and bake at 200 for 20 min

sweating an onion means chopping the onion then cooking it gently in a little oil until it softens but does not brown.

I used to make fabulous lamb meatballs with minced lamb, onion, dried or fresh mint and a good handful of semolina (not cooked, the dry grain) season well, mix well, form into balls then fry in a frying pan until they are brown. Then bake in the oven in a sauce made from seasoned liquidised tinned tomatoes. Serve with tagliatelle.