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Grandma’s Meatballs

Grandma’s Meatballs

To me, there is nothing more comforting and heart-warming than a homemade meatball. Eating meatballs reminds me of the days when we were pampered, a time when my grandmother force-fed me her home-cooked meals at holidays and family gatherings. Thanksgiving, Yom Kippur, a random Saturday night dinner — you name the day and it was pretty much guaranteed that meatballs would be involved. Most people are used to the traditional beef variety, but my grandmother’s recipe is another animal entirely — no really, it’s turkey. Flavorful and filling, these guys will give your local Italian joint a run for their money. They’re perfect for an afternoon snack, party appetizer or a hearty meal. And best of all, they can stay in your freezer for over a month so you won’t have to waste a bite!

My grandmother has been making this recipe since as long as I can remember. Although it seems almost sacrilegious to reveal a family secret on the Internet, I feel obligated to share this treasure with food lovers across the world. At least you made it on to the World Wide Web, right Grandma?

Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes

Servings: 2

Ingredients:
1 pound ground turkey
1 egg
1 jar marinara sauce
¼ cup ketchup
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons fresh minced garlic
1 tablespoon fresh minced onion
1/8 teaspoon pepper
¼ cup seasoned breadcrumbs (may vary based on looseness)
Olive oil spray or 1 tablespoon of olive oil
Parmesan for garnish (optional)

Directions:

1. In a large bowl, mix turkey, egg, breadcrumbs, ketchup, granulated garlic, onion powder, 1 tablespoon minced garlic, minced onion and pepper.

Photo by Kirby Barth

2. Shape seasoned turkey into meatballs approximately 1 inch in diameter.

Photo by Kirby Barth

3. Spray olive oil (or add 1 tablespoon of olive oil) in large skillet over medium heat. Add 1 tablespoon minced garlic to skillet and lightly sauté.

Photo by Kirby Barth

4. Add meatballs to skillet. Frequently overturn meatballs and remove as they brown.

Photo by Kirby Barth

5. In a soup pot, warm half a jar of marinara sauce on medium heat. Add enough meatballs to fill the bottom of the pot, and then add the remaining sauce.

Photo by Kirby Barth

6. Cook on medium heat until the sauce bubbles, and then lower the heat to a small flame. Cook for about 45 minutes, stirring frequently. If the sauce gets too thick, add water to thin it.

Photo by Kirby Barth

7. Garnish with Parmesan and enjoy!

Photo by Kirby Barth

Special thanks to Marilyn Greenfeld for this recipe.

The post Grandma’s Meatballs originally appeared on Spoon University. Please visit Spoon University to see more posts like this one.


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


Grandma's Meatballs

Meatballs just like grandma used to make seriously! You&aposll love &aposem. This recipe was given to me by my hubby&aposs Grandma Martha. It&aposs been in her recipe box so long that no one knows its exact origins. All we know is that it&aposs a surefire success. It gives you a light, fluffy meatball every time.

 Meatballs are a real crowd pleaser with children. They are also a great complement to Challah Kugel or Potato Kugel Cups, as both go well with a gravy or marinara sauce. For dinner during the week, just boil up a pot of spaghetti, toss on the meatballs and you&aposre done.  

Ingredients

  • 1 egg
  • 2 pounds ground beef
  • 3 (26-ounce) jars prepared marinara sauce, divided
  • ¼ cup seltzer
  • ¼ cup dried minced onion flakes
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon garlic powder
  • ⅛ teaspoon coarse, freshly ground black pepper

Preparation

  1. In a large bowl, beat egg for 30 seconds.
  2. Add ground beef, 2 tablespoons marinara sauce, seltzer, onion flakes, bread crumbs, garlic powder, and pepper. Using clean hands, mix well but lightly.
  3. Pour remaining marinara from first jar into a 6-quart pot.
  4. Shape meat mixture into 16 medium-sized meatballs. As you are shaping meatballs, place them in the pot with the marinara sauce make sure meatballs do not touch sides of pot.
  5. When you have a layer of meatballs, add another jar of sauce, and begin the next layer of meatballs.
  6. Cover with the remaining jar of sauce.
  7. Bring to boil, and then reduce heat and simmer, covered, for 1 hour 20 minutes. Occasionally stir the meatballs very carefully, so they don't fall apart and don't burn on the bottom layer.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


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