CHEF JOHN'S MEATLESS MEATBALLS
I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g
EASY MEATBALLS
My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).
Provided by Love2Cook
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
- Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
- Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g
ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES
My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!
Provided by QUEENGODDESSNANCE
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 38.5 g, Cholesterol 147.9 mg, Fat 25.5 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 591.5 mg, Sugar 2.1 g
AUNT JENNY'S SLOW COOKER MEATBALLS
This is an adaptation of a recipe created by the Johnson Family on the Baptist Church web site. Serving size is 3 meatballs with 2 tablespoons sauce.
Provided by James Craig
Categories Lunch/Snacks
Time 10h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients (ground beef through onion).
- In a large bowl; shape mixture into 30 1& 1/2" meatballs.
- Combine ketchup, brown sugar, lemon juice and sauces in an electric slow cooker; gently stir in meatballs.
- Cover with lid; cook on low setting 8-10 hours.
AUNT BECKY'S PORCUPINE MEATBALLS
My Aunt Becky gave my mother this recipe years ago when I was a little girl. She made it for us often. Now I make it for my family and they love it!
Provided by Kim D.
Categories White Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix first 8 ingredients together by hand in a large mixing bowl.
- Form meatballs into balls (1 tablespoon per meatball) and place in an ungreased 9X13-inch casserole dish.
- Mix together tomato sauce, 1 cup water and 2 teaspoons Worcestershire sauce.
- Pour over meatballs.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes.
- Serve on top of mashed potatoes or rice.
Nutrition Facts : Calories 331.2, Fat 17.4, SaturatedFat 6.7, Cholesterol 77.1, Sodium 1248.8, Carbohydrate 19.7, Fiber 2, Sugar 5.4, Protein 23.6
AUNT BARB'S SWEDISH MEAT BALLS
Make and share this Aunt Barb's Swedish Meat Balls recipe from Food.com.
Provided by jsentjens
Categories Meat
Time 1h10m
Yield 1 lb. meat balls, 24-32 serving(s)
Number Of Ingredients 8
Steps:
- The 1 lb ground beef is frozen prepackaged Swedish meatballs readily available at your local grocery store.
- Precook meatballs as per instructions on package.
- Combine chili sauce, grape jelly, onion, garlic and worcestershire into deep frying pan.
- Heat and mix until ingredients are blended.
- Salt and pepper to taste.
- Add cooked meatballs, partially cover and simmer on low for half an hour or longer, stirring frequently (the longer the better to infuse the flavours into the meatballs).
- Serve hot or cold.
Nutrition Facts : Calories 90.2, Fat 2.9, SaturatedFat 1.1, Cholesterol 12.8, Sodium 255.7, Carbohydrate 11.8, Fiber 1, Sugar 7.6, Protein 4
AUNT JOANN'S SUPER EASY MEATBALLS
My sister-in-law JoAnn told me her secret to yummy meatballs. Couldn't be easier! And they are delicious! Great for an appetizer, and you can make multiples of this recipe and freeze to have meatballs on hand for quick easy meals. Photos are not mine. Added for example.
Provided by Lauren Conforti @Hutt5asl
Categories Beef
Number Of Ingredients 5
Steps:
- Prepare stuffing mix according to package directions.
- In a large bowl, add ground beef & stuffing. Mix well.
- Mold mixture into small meatballs. (I've used a melon baller, or a smaller size ice cream scoop, depending on what I'm using the meatballs for)
- Bake in 350 degree oven until browned. (You can also brown them in a fry pan on the stove top if you prefer.)
- You can use these with whatever sauce you like... Italian, Sweet & Sour, use them in soups or just as little appetizer meatballs.
- FOR PINEAPPLE SAUCE: In a large non-stick skillet, blend the BBQ sauce with pineapple. Add the fully cooked meatballs. Stir to coat completely. Bring to a boil then simmer for 10 minutes, or until heated through. Serve on an appetizer plate.
- ** FOR FREEZING: You can make large batches of this and freeze for use in many recipes... flash freeze the meatballs on a cookie sheet for 1 hour before adding to a ziplock bag to keep them from sticking together.
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