Recipes for meatballs, made with ground beef, chicken, turkey, sausage, etc. I will start with a recipe from Taste of Home that my family enjoys.

Honey-Mustard Turkey Meatballs

Recipe From Taste of Home

I serve this appetizer often during the holidays. It's nice to have a turkey meatball that doesn't taste like you should have used beef. These tangy meatballs can be prepared ahead and frozen, so even drop-in guests can be treated to a hot snack. -Bonnie Durkin, Nescopeck, Pennsylvania

Ingredients:

• 1 pound ground turkey
• 1 egg, lightly beaten
• 3/4 cup crushed butter-flavored crackers
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped onion
• 1/2 teaspoon ground ginger
• 6 tablespoon Dijon mustard, divided
• 1 tablespoon cornstarch
• 1/4 teaspoon onion powder
• 1-1/4 cups unsweetened pineapple juice
• 1/4 cup chopped green pepper
• 2 tablespoons honey

Directions:

In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Shape into 30 (1-in.) balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear; drain.
    In a saucepan, combine the cornstarch and onion powder. Stir in the pineapple juice until smooth. Add the pepper and honey. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in remaining mustard until smooth.
    Brush meatballs with about 1/4 cup sauce and bake 10 minutes longer. Serve remaining sauce as a dip for meatballs. Yield: 2-1/2 dozen.

This sounds so good and different - can't wait to try it.   Thanks!

Have I got a recipe for you,

it's really yummy

Hawaiian Meatballs 

1 1/2 lbs ground beef                                                                                                          2/3 cup bread crumbs                                                                                                         1/3 cup minced onions                                                                                                          1 egg                                                                                                                                   1 1/2 tsp salt                                                                                                                     1/4 tsp ginger                                                                                                                    1/4 cup milk                                                                                                                         2 tbsp cornstarch                                                                                                               1/2 cup brown sugar                                                                                                              1 can pineapple tidbits                                                                                                       1/3 cup white vinegar    

Mix together the beef, bread crumbs, onions, egg, salt, ginger, and milk. Form the mix into balls and fry in a large frying pan. Flip with fork gently to keep from breaking apart. Remove the meatballs from the pan, but keep them warm. Rinse out the pan them mix together the brown sugar and 1 Tbsp of the cornstarch. add the pineapple and vinegar then mix in the rest of the cornstarch. Cook over medium heat until the sauce thickens. Bring to a boil and stir for one minute then add the meatballs to the pan and heat through make sure the meat gets well coated with the sauce. Serve as a side dish or over a bed of white rice. 

This is a recipe I still ask my mom to make me for my birthday dinner, as well as make myself, it's one of my favorite dishes.

I don't know where I originally got this recipe, but it is very good.  A nice change from the usual meatball.

SWEDISH MEATBALLS

3 Tbls onion, finely chopped

3 Tbls butter

1 egg, beaten

½ cup milk

½ cup bread crumbs

¾  tsp salt

dash white pepper

½ lb ground pork

½ lb ground beef

In small skillet, cook onion in 1 tablespoon butter until softened.

Combine egg, milk, bread crumbs, salt, pepper, and cooked onion.

Add meat and mix well.

Form meat mixture into balls using 2 tablespoons per ball.

In large skillet, brown meatballs in the remaining 2 tablespoons butter.

Cover and cook over low heat for 10 minutes.

Makes about 18 meatballs.

1/2 cup chopped onion

1 clove minced garlic

3 tbsp olive oil

1-28 oz can whole tomatoes

1-8 oz tomato sauce

1-6 oz tomato paste

1/2 cup water

1 tsp basil

3 tbsp parsley

1/4 tsp pepper

In large pot heat oil and add onion and garlic, cooking until onion is transparent. Add whole tomatoes, sauce and paste, stir and simmer for 15 minutes. Add the rest of the ingredients and simmer while you make and cook the meatballs, stirring occasionally.

3/4 lb ground beef

1/4 lb ground pork

1/2 cup Parmesan cheese

1 tbsp parsley

1/4 tsp garlic salt

1 1/2 tsp salt

1/4 tsp pepper

2 eggs

1/2 cup milk

oil to brown

Mix all ingredients together in a large bowl. Form into balls and bake at 350F for 1 hour or until done. Add to sauce.

I do meatballs the lazy way. I roll them and put them into the simmering sauce raw. They cook up nice and tender and there is no extra pan to clean. I use lean meat but if there is a bit of extra grease, I just skim it off.

I also make meatballs, freeze them on a cookie sheet, and freeze to add to things later. Sure beats those frozen ones in the store.

This is another favoourite that I makae every December for us as well as making to take to potlucks.  There's never any left.

 All these recipes sure look good thanks Wattle.

Italian Meatball Subs - Freezer 

I created this recipe and it won recipe of the month on the web site www.30daygourmet. I has also been published in the Gooseberry Patch cookbook Slowcooked meals that came out in February 2007.

Italian meatballs

1 pound ground beef
1 cup italian breadcrumbs
1/2 cup parmesan cheese
1 tablespoon minced parsley
1 clove garlic (cut fine )or garlic powder
1/2 cup milk
1 egg
1 1/2 teaspoon salt
1/2 teaspoon pepper

Mix meatball ingredients all together and form into balls,according to the size you want.

Sauce
1 large can tomato puree
1 large can italian crushed tomatoes
salt & pepper to taste
1/2 cup parmesan cheese
italian seasonings, to taste (oregano,basil,etc ) ( I use 2 envelopes of Spagetii Sauce Seasoning)

Mix sauce ingredients together in a sauce pan and add meatballs, simmer 2 to 2 1/2 hours,stirring occasonally, the meatballs will cook through but remain soft.

For meatball sandwiches, place 3 to 4 meatballs and some sauce on a roll or hot dog bun

I always double the recipe and place in crockpot. Cook on high 4 to 6 hours or low 8 to 10 hours. I have also frozen the meatballs without cooking and put the sauce in the crockpot with the frozen meatballs and cooked on low and the meatballs are always fine. When I cook first and then freeze, I place it still frozen, in crockpot to reheat. This gets better the longer it's cooked.

      Cook bacon, onion and garlic until onion is soft.  Combine meats, bacon mixture, cream, crumbs, egg, dill, rind and salt and pepper to taste.  Form into 1-inch balls and chill, covered, for 1 hour. Sauté meatballs in butter and oil until browned.  Transfer to dish.  To pan, add flour, scraping up brown bits, and cook for 3 minutes.  Add combined broth, sour cream, tomato sauce, juice and salt and pepper to taste , stirring, and meatballs; cook, covered, over very low heat for 10 minutes, but do not let it boil.  Sprinkle with fresh dill and serve with steamed rice.

      Combine first 6 ingredients.  Shape into 1-inch balls.  Brown in shortening.  Add soup, bouillon, water and dill.  Cover and simmer 10 minutes.  Add garlic and chili sauce.  Cook 2 minutes.  Stir in sour cream, pepper and salt.  Heat only until hot.  Serve over rice.  Makes 36 balls.

I have used this recipe many times with my 30 day freezer cooking meals and my family and friends tell me this recipe is a keeper!  It also taste great with Spaghetti!