BBQ Meatball

Ingredients:
2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs

Sauce:
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

Procedures:
Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

Add all sauce ingredients to Crock Pot and stir well.

Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3). Serve from the Crock Pot.

Makes about 60 meatballs.

Source - Set It & Forget It Crock-pot Recipes

Asian Turkey Meatballs

Ingredients:
10 oz ground skinless turkey breast
1/2 green bell pepper, seeded and minced
4 scallions, thinly sliced
1/3 cup fine dried bread crumbs
2 Tbs minced water chestnuts
1 egg white
1 Tbs reduced-sodium soy sauce
1/4 cup sweet and sour sauce
1/2 cup unsweetened apple sauce

Procedures:
Preheat the oven to 375 degrees. Spray a nonstick jelly-roll pan with nonstick cooking spray.

In a medium bowl, lightly combine the turkey, pepper, scallions, bread crumbs, water chestnuts, egg white and soy sauce. Shape into 32 equal meatballs, about 1" each; place on the pan. Bake until cooked through and browned, about 15 minutes.

Meanwhile, in a 2-quart microwavable dish, combine the sweet and sour sauce and applesauce; microwave on High until hot and bubbling, 2 minutes. Stir in the meatballs and serve with toothpicks.

Servings: 8

Lavo NYC Meatballs

Ingredients:
1 lb. Kobe, ground beef or freshly ground high quality beef
1 lb. Italian Sausage
1 lb. Veal, ground
6 oz. Onion , diced finely , sautéed gently in extra-virgin olive oil
2 tablespoons Garlic, chopped fine, sautéed gently in extra-virgin olive oil
3 Whole. Eggs
4 oz. Progresso Bread Crumbs, Italian Style
6 oz. Pecorino Romano grated cheese
6 oz. Parmesan Reggiano grated cheese
1 bunch Italian Parsley, chopped fine
1 bunch Italian Basil, chopped
1 tablespoon Sea Salt or Kosher Salt
1 tablespoon Black pepper, table grind
1 cup Whole Milk
1 loaf Pepperidge farm white bread, remove crust
8 oz. extra-virgin olive oil
1 oz. extra-virgin olive oil
1 cup of cold water
32 oz. of your favorite marinara sauce

Procedures:
Remove all crust from the white bread and cut into small cubes and soak in the milk.

Set aside. In a sauté pan heat 1 oz. of olive oil and sauté gently and slowly garlic and onions, season with salt and pepper, set aside.

When onions are cool squeeze out excess liquid.

In a large bowl combine all ingredients except bread and milk mixture and olive oil.

Squeeze out milk from bread, discard milk, Add bread to all ingredients and gently fold and mix together.

Refrigerate meatball mix for one hour.

Line a sheet pan with cling film.  Form meatball mix into 3 oz. balls this recipe will yield 20 x 3 oz. meatballs. Place on sheet pan as you go.

Refrigerate until ready to cook to keep their round shape.

In a large sauté pan place the 8 oz. of extra-virgin olive oil and heat.

When oil is hot place meatballs in pan, side to side allow enough space so you can turn them easily and gently.

When all meatballs are evenly browned off remove from pan and set aside.

In a large clean pot arrange meatballs and cover with your favorite marinara sauce and one cup of cold water.

Slowly bring up to a boil and then allow to simmer covered for about 1 hour.

Meatballs should be removed from pot and cook the sauce to the consistency you enjoy.

Serve over your favorite pasta and season with Parmigiano Reggiano and Extra Virgin olive oil.

Mexican Meatball Soup

Ingredients:

1. 1 tablespoon cooking oil
2. 1 small red onion, chopped
3. 2 jalapeno peppers, seeds and ribs removed, chopped
4. 1 zucchini, cut into 1/2 inch dice
5. 2 1/4 teaspoons dried oregano
6. 1/2 teaspoon ground cumin
7. 1 quart canned low-sodium chicken broth or homemade stock
8. 2 cups water
9. 1 (15 ounce) can drained canned diced tomatoes
10. 1 3/4 teaspoons salt
11. 3/4 teaspoon fresh-ground black pepper
12. 1/2 pound ground beef
13. 2 cloves garlic, minced
14. 2 1/2 tablespoons dry bread crumbs
15. 1 egg, beaten to mix
16. 1 cup fresh or frozen corn kernels
17. 1 tablespoon lime juice

Procedure:

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapenos and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until the zucchini starts to soften, about 3 minutes.
2. Add the broth, water, tomatoes, 1 1/4teaspoons of the salt, and 1/2 teaspoon of the black pepper; bring to a simmer. Simmer for 15 minutes.
3. Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 teaspoon cumin, 3/4 teaspoon dried oregano or 1 tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
4. Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir in the lime juice and the remaining 1 tablespoon fresh oregano, if using.

Yield: 4 servings