Grandma's Meatballs

"So Simple and so good. Add garlic if you wish."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
1hr 5mins
Ingredients:
12
Yields:
36 Meat balls
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ingredients

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directions

  • 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).
  • Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
  • Bring 2 quarts of water to a boil, add some salt.
  • Roll the meat mixture into golfball (or a bit smaller) sized balls.
  • Drop the balls into the boiling water and cook covered for 15 minutes.
  • 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.
  • Place the meatballs in a single layer in a 9X13 baking dish.
  • Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
  • Turn the meatballs a couple of times.

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Reviews

  1. ltdsaloon16r
    Thank goodness for 'Grandma!' I used beef and lamb for this recipe, very tasty and the sweet sauce drizzled over the top was very yummy. I only got 16 meatballs but this fed our family of 3 adults with another serving put on my husbands sandwiches for lunch. Thanks Bergy. =)rn
     
  2. Miraklegirl
    I used beef and veal, substituted soy milk, and left off the allspice. Turned out to be a very tasty dish- I served it with rice. Thanks!
     
  3. Chef shapeweaver
    I made this on 9/10/08 for the "Beyond Burgers Challenge "in the Cooking Photo Forum, and 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 :)"
     
  4. georgi
    Bergy, you've done it again. I made these as one of my grandmas make ahead dinners and well...she loved them! Thank you!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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