QuietSeductress said:
SCHWEDDY BALLS Meatball recipe
This is a slightly modified recipe that I came up with, partly inspired by the "turducken" concept and the need to find new things to do with leftovers (even if they didn't get cooked they still are leftover). Substitutions will happen, but this is put together from the Christmas day feast leftovers that we have as my family and my Baby do the best to handle all of the respected traditions (however no one is vegan or vegetarian though we did make some for some friends who are.. that modified recipe for later. These balls are best when made large and very tender and juicy. There really is not beating MY meatBALLS. No one can resist them at all.. and that is not just entendre, it's the truth. The ladies I know particularly cannot keep their hands away from my balls.
(I am including the recipe for 56 -70 good sized balls. For more, or larger balls, increase each ingredient measurement by one-fourth depending on the quantity and size you desire. I provide direction for the enlarging of the yield of balls alongside each ingredient, as well as for substitutions.)
1 pound of ground beef
1 pound of ground veal
1 pound of sweet or spicy Italian sausage (depending on if you want sweet or spicy balls)
1 pound venison/lamb grind blend (can be done at home or at a butcher's)
1 pound chicken/duck/turkey (can be modified without one depending on what you have) grind blend.
1 and 1/2 cup of Italian bread crumbs (add more if needed).
2 tablespoons garlic
2 tablespoons Italian parsley
2 teaspoons salt
2 teaspoons of pepper
2-3 eggs (add more if needed or desired).
3 cups of Parmigiano-Reggiano/Pecorino Romano grated
(dividing or multiplying of ingredients will give a higher yield of balls. Quadrupling the recipe fed the entire block two servings of my irresistible balls. Also, if you want to stick with just red meat in your balls, or go totally non-read meat, you can remove and replace by doubling up on another. We use alligator meat at times.. DELICIOUS!!!)
Instructions
Preheat oven to 375
Add all the above ingredients together. They are all friends. Work in the half cup of bread crumbs and one egg. If the mixture does not stick add another egg and more bread crumbs to absorb the moisture, alternately you can add cheese.
Once mixed form meatballs to about the size of a golf ball. the bigger they are the longer they will take to cook.
Place balls into a roasting pan (or two, depending on how many you make..) and then top with either home made sauce or canned sauce (do not worry your friends wont know the difference.. but I use my Baby's homemade sauce.... makes them so much more tasty) roast the meatballs from 45 minutes to an hour checking ever 30 minutes then 45 and finally and hour.
Once meat balls are cooked stir them up with the sauce as the juice from the meatballs will thin out your sauce you can add tomato paste starting with 1 table spoon adding more for a thicker sauce (stopping at your liking) and serving over any pasta you wish (we prefer Capelli d'angelo, Capellini, Spaghettini, Fettuccine, Taglierini, Penne rigate, Conchiglie (though, increasing the cheese amount with ricotta makes it a good stuffing for the larger shells as well as ravioli), and cheese stuffed Tortelloni.. but it is surprisingly good with couscous for a change of pace!).
As I said, this is a modified recipe.. but try.. just TRY.. to resist my balls...lol!!!
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