Meatballs with Fresh Herbs

Sorce	nitroguntrooper
Ingridients
Instructions	In a large bowl combine beef, bread crumbs, garlic, basil, parsley, egg, salt and pepper. Mix gently but thoroughly. Shape into 1-inch balls. Heat oil in a large skillet. Brown meatballs lightly on all sides; drain. Add to desired spaghetti sauce and thoroughly heat before serving.

Mexican Meatballs in Tomato and Chipotle Sauce

Sorce	blockdallr
Ingridients
Instructions	Chop the zucchini very finely and add to the ground beef. In blender, blend eggs with the oregano, peppercorns, salt, cumin seeds and onion. Combine with the beef and mix well. Make 24 meatballs, about 1 1/2 inches in diameter. Cover the tomatoes with boiling water and cook for about 5 minutes. Drain and blend the cooked tomatoes with the chiles until smooth. In a sauce pan, heat the oil and add the sauce. When it starts boiling, cook over high heat for about 5 minutes. Add the broth and bring to a simmer. Add the meatballs and bring to a simmer once again. Cover and cook over low heat until the meatballs are done, about 50 minutes. Season and serve.

All-Star Pork Meatballs

Sorce	kauh
Ingridients
Instructions	Preheat oven to 375°F (190°C). In a large bowl, combine ground pork, onion, corn flakes, salt, pepper and egg. In a small bowl, stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of ketchup mixture into pork and mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat top of each meatball with a spoonful of remaining ketchup mixture. Bake for 30 minutes or until done.

Campfire Meatballs 'n Spaghetti Sauce

Sorce	alleyalley
Ingridients
Instructions	In medium bowl, combine ground beef, bread crumbs, egg, water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 16 meatballs. Tear of four 18 x 12-inch long sheets of heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/2 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. Place packets on grid over medium ash-covered coals. Grill 20 to 25 minute or until meatball centers are no longer pink and zucchini is tender, turning packets once. To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread.

Easy Spaghetti & Meatballs

Sorce	bonasr
Ingridients
Instructions	In large bowl, combine ground beef, bread crumbs, egg, onion, parsley, garlic, salt and pepper; mix lightly but thoroughly. Shape mixture into twelve meatballs. Spray large nonstick skillet with cooking spray. Brown meatballs 6 to 8 minutes or until no longer pink, turning occasionally. Add spaghetti sauce. Bring to a boil; reduce heat to medium-low. Cover and cook 10 minutes, stirring occasionally. Serve meatballs and sauce over cooked pasta.

Curried Meatballs and Rice

Sorce	Carl-NC
Ingridients
Instructions	Cut onion in half. Finely chop one half and slice remaining half. Combine chopped onion with beef, salt, pepper, egg, catsup and vinegar; mix well. Shape into 18 small meat balls. Brown in large skillet over medium heat. Add sliced onion; cook until tender crisp. Stir raisins, curry powder, cinnamon and water into skillet. Cover and simmer until meat is cooked, 20 to 25 minutes. Remove meat balls; keep warm. Combine flour with 1/4 cup water. Add to skillet and cook, stirring, until mixture is thickened. Serve over hot curried rice. Serve with chopped tomato, onions, and chutney, if desired.

Easy Meatballs, Vegetables & Pasta

Sorce	Garcia
Ingridients
Instructions	Heat oven to 375°F. In large bowl, combine ground beef, bread crumbs, egg, onion, salt and pepper; mix lightly but thoroughly. In 8-inch square baking dish, press beef mixture into 1/2-inch thickness. Bake at 375°F for approximately 20 minutes, until internal temperature reaches 160°F. Carefully pour off drippings. Cut beef mixture into 16 squares. Meanwhile cook pasta according to package directions. Approximately 6 minute before pasta is done, stir in vegetables. Drain; keep warm. In large saucepan, combine "meatballs" (squares) and spaghetti sauce. Cook, uncovered, over medium-low heat 6 to 8 minutes or until heated through; stir occasionally. Serve over pasta and vegetables. Sprinkle with Parmesan cheese.

Italian Meatballs in Tomato Sauce

Sorce	jeerk
Ingridients
Instructions	In a heavy saucepan, cook chopped onion and 2 crushed garlic cloves in 2 tablespoons olive oil over low heat, stirring, for 2 minutes. Add 1/3 cup chopped parsley, basil, chopped whole tomatoes, tomato paste, chicken broth, red wine, sugar, 2 tablespoons grated Romano cheese, 1/2 teaspoon salt, and 1/2 teaspoon oregano. Simmer the sauce, stirring occasionally, for 30 minutes. Meanwhile, in a bowl, combine diced slices of white bread, ground beef, eggs, 1/2 cup grated Romano cheese, 3 tablespoons chopped parsley, 1 crushed garlic clove, 1 teaspoon oregano, 1/2 teaspoon salt, and pepper; form into meatballs. In a large skillet, brown the meatballs in 1/4 cup olive oil over high heat, turning often. Transfer the meatballs to the sauce and simmer the mixture, stirring occasionally, for 30 minutes.

Meatball Lasagna

Sorce	gnoot
Ingridients
Instructions	Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside. Spread 1 cup pasta sauce in bottom of a lightly greased 13- x 9-inch baking dish. Cut egg roll wrappers in half lengthwise; arrange 10 halves over pasta sauce. (Wrappers will overlap.) Top with meatballs. Spoon 3 cups pasta sauce over meatballs; sprinkle with 3/4 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers; top with remaining wrappers and pasta sauce. Bake at 350*F (175*C) for 50 minutes. Top with remaining 3/4 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 10 more minutes. Let stand 15 minutes.

Italian Meatballs with Peppers

Sorce	wizzie
Ingridients
Instructions	COMBINE turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat olive oil in large skillet over medium-high heat. Add meatballs; cook for 3 to 4 minutes or until browned. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm. ADD bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.