Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

what are some great from scratch meatball recipes?

just having a passion for cooking and a firm beliver of making everything from scratch..i am looking for some great meatball recipes..thank you kindly..

6 Answers

  • 1 decade ago
    Best Answer

    My DIL made these yesterday to take to a party last night and we tried them They are fantastic. A little different meatball for a party and delicious. Sue

    I believe she got the recipe from Taste Of Home she said.

    I've made all of these recipes at one time or another and they're all good.

    Apple Meatballs

    1 egg

    2 tablespoons butter or margarine, melted

    1/4 cup crushed seasoned stuffing

    1 envelope onion soup mix

    2-1/2 pounds lean ground beef


    2 bottles (18 ounces each) barbecue sauce (she uses sweet Baby Rays)

    1 jar (12 ounces) apple jelly

    1 can (8 ounces) tomato sauce

    In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown the meatballs; drain. Transfer to a greased 3-qt. baking dish. In a large saucepan, combine the sauce ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour over meatballs. Cover and bake at 325° for 30 minutes or until meat is no longer pink. Yield: 72 meatballs. Use pretzel sticks instead of toothpicks for serving appetizer meatballs. They taste great and reduce waste and mess.

    Ultimate Party Meatballs

    SUBMITTED BY: Ocean Spray® and Heinz®

    "Get the party started with this easy and mouthwatering recipe for

    cocktail meatballs! The perfect blend of Ocean Spray® Jellied

    Cranberry Sauce and Heinz® Chili Sauce is the ultimate sweet and

    savory party sensation."


    Read Reviews (22)

    Review/Rate This Recipe

    PREP TIME 5 Min COOK TIME 15 Min READY IN 20 Min





    INGREDIENTS (Nutrition)

    1 (16 ounce) can Ocean Spray® Jellied Cranberry Sauce

    1 (12 ounce) bottle Heinz® Chili Sauce

    1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs


    Combine sauces in a large saucepan. Cook over medium-low heat, stirring

    until smooth. Add meatballs. Cover and cook for 15 minutes or until

    meatballs are heated through, stirring occasionally.


    Slow cooker Preparation: Place meatballs in a slow cooker. Combine

    sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

    Turkey Meatballs with Lemon Sauce


    1 egg, beaten

    1/4 cup All-Bran

    1 tsp. Worcestershire sauce

    1 lb. lean ground turkey

    1/2 tsp. grated lemon peel

    2 cups chicken broth

    2 Tbsp. cornstarch

    1/2 cup fat free plain yogurt

    2 tsp. lemon juice

    1 small carrot, shredded

    1 green onion, sliced

    4 cups hot cooked noodles


    In a large bowl, combine egg, bran, Worcestershire sauce and lemon peel.

    Crumble turkey over mixture; mix well. Shape into 25 meatballs.

    In a large skillet coated with nonstick cooking spray, brown meatballs.

    Add broth; bring to a boil. Reduce heat; cover and simmer for 5-10

    minutes or until turkey is no longer pink. Remove meatballs and keep


    Combine the cornstarch, yogurt and lemon juice until smooth; gradually

    stir into cooking juices. Bring to a boil over medium heat; cook and

    stir for 2 minutes or until thickened. Stir in carrot and onion; heat

    through. Serve over meatballs and noodles.

    German Meat Balls



    Meat Balls

    1 bay leaf

    1 hard roll

    1 small onion, peeled and halved

    3/4 cup water

    6 peppercorns

    1 pound ground beef, lean


    1 bacon strip, diced

    1 1/2 tbsp butter or margarine

    4 anchovy fillets, diced

    1 1/2 tbsp unbleached flour

    1 small onion, chopped

    1 tbsp capers

    1 egg

    lemon juice of 1/2 lemon

    1/2 tbsp salt

    1/2 tsp mustard

    1/4 tsp white pepper

    1 egg yolk


    1/4 tsp salt

    6 cup water

    1/4 tsp white pepper

    1/2 tsp salt



    Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it

    dry; place in mixing bowl with the ground beef. Add the bacon, anchovy

    fillets, onion, egg, salt and pepper. Mix thoroughly.

    Prepare broth by boiling the water, seasoned with salt, bay leaf, onion,

    and peppercorns. Shape the meat mixture into balls about 2 inches in

    diameter. Add to the boiling broth and simmer over low heat for 20

    minutes. Remove meatballs with a slotted spoon, set aside, and keep


    Gravy: To prepare gravy, heat butter in a fry-pan and stir in flour.

    Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of

    reserved broth. Add the drained capers, lemon juice, and mustard. Simmer

    for 5 minutes. Remove a small amount of the sauce to blend with the egg

    yolk. Stir egg yolk back into the sauce. Season with salt and pepper.

    To Serve: Place reserved meatballs into the gravy and reheat if

    necessary. Serve on a preheated platter.

  • 4 years ago

    Spaghetti and Meatballs 1 tablespoon olive oil 1 pound spaghetti 1 pound extra-lean ground beef 1 teaspoon salt-free garlic and herb seasoning Salt and pepper 2 (28-ounce) cans diced tomatoes 6-ounce can tomato paste 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/4 cup torn fresh basil leaves 1/4 cup grated Parmesan Heat oil in a large stock pot or Dutch oven over medium heat. Cook spaghetti according to package directions. In a large bowl, combine beef and garlic and herb seasoning, 1 teaspoon each salt and pepper. Mix well and shape mixture into meatballs (about 16 meatballs). Add meatballs and cook 5 minutes, until golden brown on all sides. Add tomatoes, tomato paste, oregano, and red pepper flakes and bring to a simmer. Simmer 10 minutes, until meatballs are cooked through. Reserve 1 1/2 cups sauce for another meal. Remove from heat and stir in basil. Serve sauce over spaghetti. Top with Parmesan just before serving.

  • 1 decade ago


    1 1/2 lbs. ground beef

    1/3 cup uncooked rice

    1/2 cup canned tomatoes

    1 large onion, finely chopped

    3 tablespoons fresh parsley, minced

    salt and pepper

    2 eggs, beaten

    6 cups bouillon

    Combine all ingredients except bouillon, kneading after eggs are added. Roll lightly into 1 to 1 1/2 inch balls. Bring bouillon to a boil and drop in meatballs. Reduce heat to a simmer, then cover and cook for 20-30 minutes. Meatballs are cooked when they rise to the surface.


    2 eggs, beaten

    juice of one lemon

    To make egg and lemon sauce, beat eggs well, stir in lemon juice and 1 tablespoon of broth (in which the meatballs were cooked).

    Makes an unusual hors d'oeuvre.


  • 1 decade ago

    I use a mixture of ground beef and ground pork (not sausage). It gives the meatballs a little more flavor and keeps them moist. I add finely chopped onion, garlic, salt, pepper, dried Italian herb seasoning, a few red pepper flakes, dried unseasoned bread crumbs, parmesan cheese, and a couple of beaten eggs to bind everything together. You can saute these in a pan, or bake them in the oven to cut down on the fat. After cooking, you can serve them over pasta with marinara or meat sauce, or serve them as appetizers with a sweet and sour or barbecue sauce.

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  • 1 decade ago

    I love this variation! I put it in my cook book and people tell me how much they enjoy it.

    Sweet & Sour Pineapple Meatballs

    David Herzog

    1 lb. ground beef

    4 oz. breakfast or Italian sausage

    ¼ c. fresh bread crumbs

    2 large eggs

    ½ c. chicken flavored rice pilaf, cooked

    1small can crushed pineapple, undrained

    Salt and pepper to taste


    1 c. catsup

    ½ c. rice vinegar or cider vinegar

    ½ c. water

    1 c. sugar

    1 Tbs. corn starch + 2 Tbs. water

    Combine and mix together the first 6 ingredients including salt and pepper, with your hands. Mix well. Form into 2 inch meat balls and bake in Dutch oven at 375o for 35 to 45 minutes, until brown.

    Combine in a small sauce pan, catsup, vinegar, water, and sugar. Heat over medium heat and bring to a simmer. Mix cornstarch and 2 Tbs. water to make a slurry. Stir into sauce to thicken, remove from heat. Serve over meatballs.

    Serves 4 to 6

    Source(s): retired chef cook book author
  • Anonymous
    1 decade ago

    instead of using ground beef use ground chicken.

    add italian bread crumbs and Parmesan cheese.

    2 eggs.

    brown then in a pan on the stove and then put them in ur sauce.

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