Do you make meatballs?

I make these for all large get togethers. I usually have to triple this recipe because they go so quickly! I hope you will give them a try and let me know what you think of them. Cocktail Meatballs Cook Time: 1 Hour 25 Minutes Ready In: 1 Hour 45 Minutes Yields: 10 servings INGREDIENTS: 1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion 1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. 3. Bake in preheated oven for 20 to 25 minutes, turning once. 4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

You should do is to prepare: Ground pork flour choppedgarlic chopped onion salt and pepper mix all the ingredient, then mold them in a ball shape. then deep fry it.

I love to eat them, but only my mom do it. so i dont know how to make it.

hi there i found a recipe for you try it if you like it Time/Life Swedish Meatballs According to the 1968 Time/Life book, Foods of the World: The Cooking of Scandinavia, this recipe makes true Swedish meatballs. The proper name is Sma Kottbullar. 2½ hours 1½ hours prep Change to: servings US Metric 1 tablespoon butter 4 tablespoons finely chopped onions 1 large boiled potato, , mashed to make 1 cup 3 tablespoons fine dry breadcrumbs 1 lb lean ground beef 1/3 cup heavy cream 1 teaspoon salt 1 egg 1 tablespoon finely chopped fresh parsley 2 tablespoons butter 2 tablespoons vegetable oil 1 tablespoon flour 3/4 cup light cream or heavy cream In a small frying pan, melt the tbsp of butter over med heat; when foam subsides, add onions and cook for about 5 minutes until they are soft and translucent but not brown. In a large bowl, combine the onions, mashed potato, bread crumbs, meat, cream, salt, egg and parsley; knead vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy. Shape into small balls about one inch in diameter. Arrange meatballs in one layer on a baking sheet or flat tray, cover with plastic wrap, and chill for at least 1 hour before cooking. Over high heat, in a large heavy skillet, melt the 2 tbsp butter and 2 tbsp oil; when the foam subsides, add the meatballs, 8 to 10 at a time. Reduce the heat to medium and fry balls on all sides, shaking pan almost constantly to roll the balls around in the hot fat to help keep their shape. In 8 to 10 minutes the meatballs should be brown outside and show no trace of pink inside when one is broken open with a knife. Add more butter and oil as needed to the skillet as you fry each batch, and transfer finished meatballs to a casserole dish and keep warm in a 200F oven. If you want to make a sauce, the book recommends making one with the pan juices; here's how. Remove pan from heat and pour off all fat; stir in 1 tbsp of flour. Quickly stir in 3/4 cup of light or heavy cream and boil the sauce over medium heat for 2 or 3 minutes, stirring constantly, until it is thick and smooth. Pour over meatballs and serve with noodles or potatoes. and here is another recipe Chicken Meatballs For Spaghetti and Meatballs Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy! 45 min 20 min prep Change to: servings US Metric 1 lb ground chicken 1 egg 1/2 cup parmesan cheese 1/2 cup breadcrumbs 2 cloves garlic, minced 2 teaspoons fresh oregano (or the equivalent dried) 1/2 teaspoon salt 2 tablespoons olive oil Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl. Knead mixture together with hand till evenly combined. Form mixture into 1-inch balls. In large non-stick skillet,warm olive oil over high heat. Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball. Remove with slotted spoon,and add to your favorite spaghetti sauce. Meatballs My Grandmother used to make these every Friday night with a big plate of spaghetti. 1½ hours 15 min prep Change to: meatballs US Metric 3/4 lb ground pork 3/4 lb ground turkey or hamburger 1 tablespoon onions, minced 1/2 teaspoon parsley 1 teaspoon ground black pepper 1 teaspoon garlic salt 2 eggs 1-1 1/2 cup Italian seasoned breadcrumbs In a large mixing bowl add the meats and blend together with your hands. Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until all the seasonings are well blended with the meat. In a bowl beat the eggs until well beaten. While mixing the egg into the meat mixture, add the bread crumbs 1/2 cup at a time until the meat begins to feel slightly firm. Form the meat into 1 1/2" balls with your hands. Gently place in cooking pan so that the meatballs are close but not touching. Cook in pre-heated oven at 450 degrees Fahrenheit for 10 minutes or until browned. The meatballs will not be fully cooked yet. Add meatballs to your favorite sauce and simmer for one hour. (I usually use my Grandmother's sauce recipe, since this was her meatball recipe. I posted it under Spaghetti Sauce #79000 for anyone who would like it.). these were the best recipes try any one