How To Cook Meatballs
The best way to cook meatballs is to shallow fry them, preferably in a non-stick pan with a little oil like vegetable oil or sunflower oil. Theyll take around 10-15 mins over a medium heat, depending on their size. Cook until they are no longer pink in the middle and any juices run clear. Youll need to turn them regularly to make sure they cook evenly and retain their round shape.
Meatballs can also be baked in the oven, for around 25 mins at 200C/fan 180C/gas 6. This can be easier and allows you to cook a bigger batch at once. However, if the meatballs have a high meat content they can easily become dry in the oven, so its best to try this with recipes that contain a higher proportion of other wetter ingredients such as finely chopped or grated vegetables.
Sauces For Cocktail Meatballs Weenies And Sausages
Rose Mary’s mother and all of her aunts are great Southern cooks. She likes to think she’s not so bad herself.
My mom and Aunt Blanche insist that my cocktail meatballs, weenies, and sausages are among the fastest-disappearing dishes at any gathering. Ironic, since there are so many other food items on the family feast table that take hours of preparation. Cocktail weenies are also great to have on hand for young kids. They can go for the weenies or Lit’l Smokies instead of grabbing a big piece of chicken that they won’t finish.
This article will share recipes for:
How Marcella Hazan Became A Legend Of Italian Cookingyour Browser Indicates If You’ve Visited This Link
When Marcella Hazan was seven years old, she fell on the beach and broke her right arm. It was 1931, and she and her family were living in the Egyptian city of Alexandria. At the hospital, her arm was placed in a cast that stretched from her shoulder to the tips of her knuckles.
The New Yorker
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Do You Put Raw Meatballs In Sauce To Cook
Although you can, I recommend browning the meatballs in a skillet with a little olive oil first.
This creates a nice texture on the outside of the meatball, while allowing the middle to remain tender and juicy as it finishes cooking in the tomato sauce.
Meatballs freeze well and can be frozen before or after theyve cooked in sauce.
If you freeze them before they are cooked in sauce:
- Place the uncooked rolled meatballs on a plate and flash freeze them 30 minutes. This will prevent them from sticking together.
- Store them in a freezer bag or airtight container in the freezer for 3-4 months.
- When youre ready to cook them, add the frozen meatballs to marinara sauce and let them simmer until theyre cooked through, about 80 minutes.
If you freeze the meatballs after cooking them in sauce:
- Place them in an airtight container along with some sauce. Let it cool completely.
- Freeze for 3-4 months.
- Defrost in the microwave and reheat on the stove until heated through.
Meatballs And Gravy Or Sauce
Italian Sunday gravy, Sunday sauce, gravysauce. Whatever name you call it, this is the epitome of Sunday dinner in my family.
And nope, there arent any short cuts with this Italian meatball recipe.
This is an old school, authentic recipe for sauce and meatballs that cooks low and slow pretty much all afternoon just like my Grandma used to do.
When we talk about our Grandma, we really mean a collective group of them. It was my Grandma, my Aunt and three great Aunts that all lived together in an apartment building.
They lived on separate floors but they were always together, cooking and eating.
Thats pretty much what they did. Cook and eat.
Can you imagine that life? Whats for dinner tonight guys? Ok lets throw together some homemade chicken and pastina soup, some meatballs and sauce and oh hey how about a pot roast on the side?
Those are my people. I was definitely born at the wrong time.
My dad used to take us downtown to visit them pretty often, Id say at least once a week or every couple of weeks a lot of times on Sundays.
Theyd make Sunday dinner that started in the early afternoon and it kept going until way after dinner time.
All of the above mentioned foods were on the dinner list too, so youre talking at least three different MAIN courses, not to mention all the side dishes that were served too.
Because I have lost my ability to sit down and eat for an entire afternoon.
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Breadcrumb & Milk Binder
One trick to making sure meatballs are totally tender once theyre cooked is to use a binder. Here, were soaking breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.
If you dont have breadcrumbs handy, you can use panko, a slice of torn-up bread, or even crumbled saltine crackers. A little yogurt or buttermilk thinned with water also makes a handy stand-in for the milk.
How To Make Swedish Meatball Sauce:
To make this homemade Swedish meatball sauce, simply
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How Long Do You Cook Meatballs In The Sauce
Bring to a boil. Cook, stirring until thickened and smooth. if gravy has lumps you can pour through a strainer but no need to. Add meatballs to sauce and heat to serving temp. which is about 8 min. or cool and reheat later. Psst.can be frozen for later too! Serve over noodles or rice. Makes 6 8 servings.
If you want to jazz up your Swedish Meatballs you can always add onions or fresh parsley or green onions sprinkled on top of your meatballs. Im all about color when I eat so I like to add little goodies. You dont have to though!
How To Make The Best Swedish Meatballs:
In terms of flavor were using onions and a few spices. Keepin it simple yet flavorful. To make sure the onions dont add too much additional moisture to the meatballs, were sautéing them in a little bit of butter to cook off some of that liquid. The spices used for my swedish meatballs are just a hint of nutmeg, allspice, salt and pepper. Nutmeg and all spice are the heart and soul of a good swedish meatball recipe.
Now for that texture and moisture. Im using an age-old trick to keep these meatballs nice and tender. This is something I learned from my mom and she from hers. You can never go wrong with a tip thats been passed for generations. All you need is a couple slices of bread soaked in a 3 tablespoons of milk for a few minutes and friends, im telling you, not a dry meatball in sight. The onions that we sautéed also add moisture but just enough.
Too much moisture in a meatball is a BAD thing.
I dont like to use too much binder in my meatball recipes because it takes away from the actual MEAT-ball. You know? Just enough to get the job done. A couple slices of bread soaked in milk, an egg, onions, and a few spices.
Once we mix up the meatballs, were going to sear them in a skillet until all the sides brown up nicely. This helps hold all the juices inside the meatball while gently browning up the outside. Dont worry if they dont cook all the way through, were going to simmer them in the sauce a little later.
Its kinda better.
It kinda does.
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Swedish Meatball Sauce Ingredients:
To make this Swedish meatball sauce recipe, you will need:
- Butter: Use unsalted butter because the beef broth is pretty salty
- Flour: Combines with the butter to make a roux that will thicken the sauce
- Beef broth: You can use low sodium if you wish
- Brown Sugar: Just a couple teaspoons
- Heavy cream: We like to use all heavy cream instead of sour cream
- Black pepper: Freshly cracked is best but use what you have
Swedish Meatball Sauce Variations:
There are quite a few ways you can doctor up this Swedish meatball sauce recipe.
- Add Worcestershire sauce: 2 teaspoons will make the sauce more flavorful
- Add soy sauce: 2 teaspoons will add more flavor
- Add dijon mustard: 1 teaspoon will spice up the sauce nicely
- Add coconut aminos: 2 teaspoons will enhance the sauce the way Worcestershire sauce does
- Add sour cream: Add 1/2 cup in addition to the heavy cream or use 1 cup of sour cream in place of the heavy cream.
- Add shallots: Sauté a minced shallot before making the roux.
- Add cream of mushroom soup: Whiskin in a can of cream of mushroom in step 3.
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Brown Sugar And Mustard Ham Glaze Sauce
This recipe is what my family uses for baked ham. We tried it for Lit’l Smokie sausages last night, and they turned out pretty well. The recipe covers one pound of meatballs or a 12-ounce package of smokies.
- ½ cup packed brown sugar
- ¼ cup mustard
- ¼ cup water
Meatballs simmered in a sauce made with balsamic vinegar, olive oil, soy sauce, garlic powder, and basil.
How Do You Serve This Meatball And Sauce Recipe
When we serve Grandmas Sunday Meatballs and Sauce, I like to put everything in its own bowl. So the meatballs go in one bowl, the pork bones in another bowl and the sausage in another bowl.
Then we serve a huge bowl of spaghetti tossed with the sauce and a bowl of extra sauce on the side. With the addition of a couple bowls of sliced Italian bread Im telling you it barely fits on our dining room table!
I do like serving a giant Caesar Salad with this dinner to balance out the heaviness of the meal. Not that a caesar salad is light in any way but at least youve got some crunchy greens going on.
Finally, if theres room you can fry up some homemade fried zeppoles for dessert. Even if youre full, throw them on the table anyway.
Italian people will probably eat them no matter how full they are.
Try this meatball recipe for your next family dinner and maybe youll start a new tradition of your own!
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Tips From The Betty Crocker Kitchens
- tip 1 For evenly-sized meatballs that will cook in the same amount of time, pat the meat mixture into a 6×4-inch square. Cut into 24 squares. Roll each square into a ball.
- tip 2 Mix things up by substituting 1 pound lean ground turkey or chicken for the ground beef. Bake until no longer pink in center and thermometer inserted in center reads 165°F.
- tip 3 Were always fans of a dinnertime shortcut and a jar of store-bought pasta sauce is one of our favorites. But, if you have some time to spare or youre looking for homemade Sunday gravy or sauce, we think you might like our Easy Make-Ahead Pasta Sauce, which can be ready in as little as 40 minutes. Or try utilizing our hands-off Slow-Cooker Meaty Spaghetti Sauce, made with Italian sausage and mushrooms for an added boost of flavor.
More Ways To Cook Meatballs
We use the following cooking methods less often in our own kitchen, but they are still excellent options. Keep in mind that different models of slow cookers, pressure cookers and air fryers might affect cook time so check doneness often.
Slow cooker meatballs You can absolutely use your slow cooker to make meatballs. Heres the method we turn to the most often when using our slow cooker. The sauce is cooked first. We throw everything into a crock pot and turn it on. The sauce gets better and better as it cooks. After a few hours on HIGH or 6 hours on LOW, its ready for the meatballs. Once your sauce is hot, the meatballs only need an hour on HIGH in the slow cooker this way, they cook just until done, guaranteeing their juiciness.
Pressure cooker meatballs Add sauce to your pressure cooker and bring it to a simmer . When the sauce is simmering, gently add the meatballs to the sauce, being careful not to smoosh them together as you stack them on top of each other. Close the lid and cook on HIGH for 8 minutes. Allow the cooker to naturally release for 5 minutes, and then manually release the pressure until it is safe to open the lid. If you are unfamiliar with how your pressure cooker works, we highly recommend reading through the manual that came with it before operating.
FAQ: How to tell when meatballs are cooked? Meatballs are done when they are cooked through, the outsides are browned , and they register 165°F in the middle on an instant-read thermometer.
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Italian Meatballs In Tomato Sauce
These meatballs in tomato sauce are the perfect quick and easy dinner. Juicy and tender homemade meatballs cooked in a simple rustic Italian style tomato sauce. They’re easy to make and only use ingredients from Aldi!
These meatballs are so easy and quick enough to make on a weeknight, but they’re special and cosy enough to make for a casual Sunday dinner too. Dry meatballs are a thing of the past with some simple tips and a gorgeous recipe. Cooking the meatballs in the sauce helps them stay moist and tender and infuses them with so much flavour.
A great meatball consists of 2 crucial elements:
So, for these meatballs, we’re using a mix of beef and pork. Pork brings so much flavour to the mix and some fat. The fat is crucial to keep the meatballs moist and for that rich flavour. The egg and some milk help to bind it all together.
Quick & Easy Pork MeatballsLike this recipe? Pin it to your Dinner pinboard!Follow SavvyBites on Pinterest
How To Make Swedish Meatballs
I use a mixture of ground beef and pork in my recipe, but you can use all beef if you dont have or like pork.
The breadcrumbs are mixed together with milk to make these meatballs extra juicy, keeping them moist while cooking. Let the milk absorb into the mixture before adding in the onion and parsley, then mix well with your hands, pressing the ingredients into the meat. You can roll the mixture into 24 small balls or 16 larger balls.
I like to use a combination of butter and oil to fry them in for added flavour. Fry in batches of two so they sear nicely, then transfer to a warm plate and cover with foil.
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How To Make This Recipe Step By Step
Ive always kind of avoided meatballs because they seem like so much work. Honestly though, theyre a lot easier than I thought!
Yes, you have to roll up your sleeves and roll them into shape, but its truly not that difficult. This easy recipe takes about 10 minutes more work than my recipes normally require, but since all the recipes on here are intentionally EASY, thats not saying much. Its so worth it, trust me.
You can do it, and your family and guests will thank you. These juicy meatballs simply cannot be beat.
Be sure to watch the video for a quick tutorial, and check the recipe card for the full detailed instructions.
How To Store Swedish Meatball Sauce:
Refrigerate Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat over low heat and add a little cream if the sauce is too thick.
Freeze Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat over low heat and add a little cream if the sauce is too thick.
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Swedish Meatballs In Sauce
This recipe is close to my heart because my Mom has been making them for years. She has so many great recipes , but this is one of my favorite recipes that she makes.
Its great because it can be a meal or an appetizer, and the meatball sauce that goes with it is second to none!
This classic meatball recipe is one that Ive needed to learn for YEARS and Im so glad I finally did. Theyre great for game day, but also amazing served over pasta for a full meal.
Just try not to pop them all in your mouth while cooking. Thats the biggest hurdle you have to overcome.
These easy Swedish Meatballs are so good on their own, but theyre just too delicious with that SAUCE! What to even call that sauce? I should just make a bunch and bottle it up because it is amaaaazing.
Dipping Sauce For Meatballs
This easy recipe will show you how to make a sweet and sour meatball dipping sauce. The sauce can be used to drizzle over your meatballs or as a dip.
Meatballs are always a great success at cocktail parties and not surprisingly, they tend to go quite quickly. This sauce will help them go even quicker!
It is a sweet and sour tasting sauce that really complements the meatball well.
This sauce is very easy to make and ready in less than 5 minutes. Most of the ingredients you should have in your kitchen anyway and you can make it upfront, so it is ready when you need it. Just warm it up in a saucepan.
Meatball dipping sauce
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