Grandma's Meatballs

7
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"Good Olde' Fashioned tasty, easy and very good meatballs. These may be made as an appetizer - just make them into small balls follow the recipe cooking instructions just cut the time way back. and serve with a spicy sauce like Thai Chili. Reposted as requested by Shapeweaver-"

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (158.4 g)
  • Calories 287.3
  • Total Fat - 14.3 g
  • Saturated Fat - 6 g
  • Cholesterol - 103 mg
  • Sodium - 204.1 mg
  • Total Carbohydrate - 19.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 14.8 g
  • Protein - 20.4 g
  • Calcium - 48 mg
  • Iron - 2 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).

Step 2

Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.

Step 3

Bring 2 quarts of water to a boil, add some salt.

Step 4

Roll the meat mixture into golfball (or a bit smaller) sized balls.

Step 5

Drop the balls into the boiling water and cook covered for 15 minutes.

Step 6

Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.

Step 7

Place the meatballs in a single layer in a 9X13 baking dish.

Step 8

Spoon the glaze over the meatballs and bake uncovered for 30 minutes.

Step 9

Turn the meatballs a couple of times.

Tips & Variations


No special items needed.

Related

Chef shapeweaver

This recipe was originally made for a cooking event on another site back in 2008. And I just had to add part of my review here.I made this on 9/10/08 as part of our dinner.For the meat part of the meatballs I used ground beef and ground pork.The amount of breadcrumbs that this recipe called for were perfect, didn't make the meatballs too dry or too moist. Now to get to the glaze, I had some problems getting it to get thick enough so a little bit of cornstarch was added and that seemed to do the trick.I have to tell you I've never boiled a meatball before in my life. And if this is the way they turnout, I will keep doing it this way from now on.I didn't get exactly 36 meatballs, I think 28 were made. But I have a bit of trouble getting the exact amount of anything out of a recipe. I really enjoyed the taste and texture of the meatballs and the taste of the glaze just put them over the top.This recipe will be made again. Thank you for posting and,"Keep Smiling :)" P.S. Bergy, thank you so much for re posting the recipe to here. :)

review by:
(27 May 2014)