A16 Meatballs Recipes
A16 MEATBALLS
Provided by A16: Food + Wine [A Cookbook] by Nate Appleman, Kate Leahy, and Shelley Lindgren
Number Of Ingredients 16
Steps:
- Preheat oven to 400F. Prepare large baking sheet with olive oil.
- Combine pork, beef, bread, pork fat, parsley, 1 tablespoon salt, oregano, fennel seeds, and chili flakes with your hands in a large bowl.
- In a separate bowl, just combine ricotta, eggs, and milk. Combine this mixture into the meat mixture until just incorporated. Do not overwork.
- Form 1½ inch balls and place on the baking sheet or a roasting pan. You should have about 30 meatballs.
- Bake for 15-20 minutes, or until the meatballs are browned. Rotate the pan if needed for even browning.
- Mix remaining salt with the tomatoes.
- Take the pan out and lower the temperature to 300F.
- You can use the same pan or put them into a roasting pan, cover tomatoes and a tight layer of foil.
- Braise for 1 to 1½ hours or until the meatballs are tender and have absorbed some of the sauce.
- Remove pan and distribute the basil leaves into the sauce.
- Serve topped with Grana Padang and olive oil to finish.
QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
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- Preheat the oven or grill to 400 degrees F. Line 2 rimmed baking sheets with parchment paper, or coat them with olive oil.
- In a large bowl, combine the pork, beef, bread, parsley, 2 Tbsp. of salt, oregano, fennel, and chile flakes. Mix with your hands just until all of the ingredients are evenly distributed. Set aside.
- In a separate (very large) bowl, whisk together the ricotta, eggs, and milk just enough to break up any large curds of ricotta. Add the ricotta mixture to the ground meat mixture and mix lightly with your hands just until incorporated. The mixture should feel wet and tacky. (It will be looser and tackier than you’d expect a meatball to be.) Pinch off a small piece of the mixture, flatten it into a disk, and cook it in a small saute pan. Taste it and adjust the seasoning of the mixture with salt if needed.
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