Berthasmeatballs Recipes

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THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g

BEEF MEATBALLS



Beef Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield About 30 meatballs

Number Of Ingredients 9

Cooking spray
2 pounds ground beef
1/2 cup breadcrumbs
1/2 cup milk
2 large eggs, lightly beaten
1/2 small onion, grated
1 clove garlic, finely grated
1/3 cup chopped fresh parsley
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
  • Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
  • Bake the meatballs until browned and cooked through, 12 to 15 minutes.

EXCELLENT MEATBALLS



Excellent Meatballs image

Provided by Anne Burrell

Categories     main-dish

Time 1h23m

Yield 18 to 20 meatballs

Number Of Ingredients 20

Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
Marinara Sauce, recipe follows
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

  • Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 350 degrees F.
  • Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
  • Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
  • Yield: 2 quarts

BERTHAS MEATBALLS



Berthas Meatballs image

Make and share this Berthas Meatballs recipe from Food.com.

Provided by Denise in NH

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup breadcrumbs
1 lb lean ground beef
2 eggs
1/2 cup grated parmesan cheese
2 tablespoons parsley
1 tablespoon minced garlic (I use the minced in a jar)
1 teaspoon oregano
salt and pepper (to taste)

Steps:

  • Mix all ingredients together and shape into small meatballs.
  • Put meatballs in your favorite spaghetti sauce and simmer for two hours.

CLASSIC MEATBALLS



Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

EASY MEATBALLS



Easy Meatballs image

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

2 eggs
2 tablespoons Italian seasoning
2 teaspoons chopped fresh basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds ground beef
½ cup panko bread crumbs

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

GERMAN MEATBALLS



German Meatballs image

This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 large egg, beaten
1/2 cup 2% milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

Steps:

  • In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

LIGHT AND FLUFFY MEATBALLS



Light and Fluffy Meatballs image

Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 30 meatballs

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
5 slices white bread, crusts removed and torn into pieces (about 3 cups)
1 cup whole milk
1 pound ground chuck beef
1 pound ground pork
1 pound ground veal
1 pound whole-milk ricotta
1/2 cup grated Parmesan cheese, plus more for garnish
1/3 cup chopped flat leaf parsley
1 tablespoon chopped oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
2 quarts Basic Italian Tomato Sauce, or other Italian tomato sauce

Steps:

  • Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
  • Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
  • Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.

SAUERBRATEN MEATBALLS



Sauerbraten Meatballs image

Cooking for two? This hearty main dish has authentic sauerbraten flavor with less time and work required than the traditional recipe...and no leftovers!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 13

1/2 lb extra-lean (at least 90%) ground beef
2 tablespoons finely crushed gingersnap cookies
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg white
2 1/2 cups uncooked egg noodles (4 oz)
1/4 cup finely crushed gingersnap cookies
2 tablespoons raisins
1 tablespoon packed brown sugar
3/4 cup reduced-sodium beef broth
1 tablespoon red wine vinegar

Steps:

  • Heat oven to 400°F. In small bowl, mix all meatball ingredients. Shape mixture into 10 (1 1/2-inch) meatballs. Place in ungreased 13x9-inch pan. Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center; drain.
  • Meanwhile, cook and drain noodles as directed on package, omitting salt.
  • In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to medium. Cook 5 minutes, stirring occasionally, until thickened.
  • Stir drained meatballs into sauce. Serve over noodles.

Nutrition Facts : Calories 540, Carbohydrate 71 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 1 g

WEEKNIGHT SAUERBRATEN MEATBALLS



Weeknight Sauerbraten Meatballs image

Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.

Provided by lutzflcat

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 13

cooking spray
1 pound lean ground beef
½ cup minced onion
⅓ cup gingersnap cookie crumbs
¼ cup water
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups beef broth
½ cup gingersnap cookie crumbs
2 tablespoons gingersnap cookie crumbs, or more as needed
½ cup apple cider vinegar
1 tablespoon white sugar, or more to taste
3 tablespoons raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
  • Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
  • Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
  • While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
  • Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g

CLASSIC MEATBALLS



Classic Meatballs image

With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 18

Number Of Ingredients 11

8 ounces ground beef chuck (80 percent lean)
8 ounces ground pork
1 garlic clove, minced
1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
3 tablespoons finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1 1/2 slices white bread, torn into small pieces (1 cup packed)
1/4 cup whole milk
Basic Red Sauce
Extra-virgin olive oil, for frying (about 3 tablespoons)

Steps:

  • Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
  • Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese

Provided by Matthew Johnson

Categories     Appetizers

Yield 40 meatballs

Number Of Ingredients 28

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

Steps:

  • Preheat oven to 425°F (220°C).
  • In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
  • Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
  • Bake meatballs for 15 minutes, until golden brown. Set aside.
  • Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
  • Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
  • Stir the mixture and bring to a simmer for 5 minutes.
  • Add the meatballs and coat them with the sauce.
  • Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
  • Enjoy!

Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram

HOMEMADE MEATBALLS



Homemade Meatballs image

What comes to mind when you think of meatballs? Some might remember as far back as Lady and the Tramp and the romantic scene shared over a plate of meatballs. Or you might think of Subway's pretty decent meatball sub with marinara sauce. Some might even think of trips to Ikea and the inevitable plate of Swedish Meatballs that somehow go hand in hand with buying furniture.

Provided by The Cooking Jar

Categories     Meatballs

Time 30m

Yield 55 meatballs, 8 serving(s)

Number Of Ingredients 8

2 lbs ground beef
2 tablespoons garlic, minced
2 eggs, beaten
4 teaspoons Worcestershire sauce
1 cup Italian breadcrumbs
1 cup dry parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine all the ingredients in a large mixing bowl and mix them together throughly with your hands.
  • Scoop out about 1 tablespoon worth of meatball mixture and squeeze it several times to pack it tightly.
  • Roll the mixture between the palms of your hands to form a 1 1/2" meatball.
  • Arrange each meatball on a baking sheet.
  • Bake the meatballs at 425 degrees F for 10-12 minutes.
  • Once cooked, remove from oven and place on cooling rack.
  • Allow the meatballs to cool down before trying to pick them up or they will break apart.
  • Enjoy!

Nutrition Facts : Calories 378.5, Fat 22.6, SaturatedFat 9.4, Cholesterol 134.8, Sodium 721, Carbohydrate 12.2, Fiber 0.8, Sugar 1.3, Protein 29.7

CLASSIC BEEF MEATBALLS



Classic Beef Meatballs image

Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

Provided by Martha Stewart

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds 80 percent lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup dried breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 teaspoons coarse salt
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon ground fennel
4 cups Classic Tomato Sauce

Steps:

  • Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
  • In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
  • Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
  • Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
  • Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

QUICK AND SIMPLE MEATBALLS



Quick and Simple Meatballs image

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

2 large eggs
1/4 cup water
1 small onion, finely chopped
1-1/3 cups soft bread crumbs
2/3 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds ground beef

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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From cookiesandcups.com


I TRIED FOUR POPULAR MEATBALL RECIPES AND FOUND THE BEST ONE
2020-10-20 How long you should simmer the sauce is also up for debate. To determine which ingredients and steps really make for the best meatball, I cooked my way through four of the highest-rated meatball recipes on the internet — from Ina Garten, Smitten Kitchen, Rao’s, and Anne Burrell. They all take very different approaches to meatball-making.
From thekitchn.com


EASY MEATBALLS WITH HERBS RECIPE - THE SPRUCE EATS
2021-12-18 Preheat oven to 350 F. Line a large baking pan or roasting pan with foil and place a large cooling rack on foil. In a large bowl, combine ground beef with breadcrumbs, garlic, parsley, dried thyme, basil, and oregano, salt and pepper, beaten egg, …
From thespruceeats.com


50 MEATBALL RECIPES | EASY COMFORT FOOD RECIPES | FOOD …
Mix with 8 ounces each ground beef and pork, 1 egg, 1/4 grated onion and 3/4 teaspoon allspice; season with salt. Form into balls. Pan-fry in 3 tablespoons butter in a nonstick skillet; remove ...
From foodnetwork.com


GRANDMA'S TRICKS FOR MAKING MEATBALLS FROM SCRATCH - TASTE OF …
2019-02-07 Don’t be afraid to roll up your sleeves and use your hands. With clean hands, gently combine the ingredients, being careful not to overwork the meat. To prevent the mix from sticking as you form your meatballs, try lightly coating your hands with oil or water. 8 / 10. Elena Elisseeva/Shutterstock.
From tasteofhome.com


42 CRAZY-GOOD FROZEN MEATBALL RECIPES | TASTE OF HOME
2018-08-16 Frozen meatballs and a jar of sweet-and-sour sauce make this microwave meal a last-minute lifesaver when racing against the clock. The flavorful sauce is dressed up with a hint of garlic and nicely coats the colorful mixture of meatballs, carrots, green pepper and onion. —Ivy Eresmas, Dade City, Florida. Go to Recipe.
From tasteofhome.com


MEATBALLS RECIPES : FOOD NETWORK | FOOD NETWORK
2022-05-11 Discover new ways to prepare classic meatballs with recipes from Food Network. Served plain or dressed in tangy tomato sauce, comfort food never tasted so good.
From foodnetwork.com


5 AMAZING MEATBALL RECIPES - TASTY
Featuring Spinach Dip-stuffed Meatballs, Marinara Meatballs, Barbecue Onion Meatballs, Swedish Meatballs, Teriyaki Meatballs, Cheesy Garlic Bread Meatball Ring, One-Pot Swedish Meatball Pasta and Cheesy Meatball Bake
From tasty.co


5 MINUTE NACHO CHEESE SAUCE BEST RECIPES
Make and share this Burnt Orange Campari recipe from Food.com. Provided by Chuck Hughes. Green Beans & Rice... Provided by Jody Zavala @joboza. Vegetable Chow Mein. Super easy. Provided by Milliepoppins. Vegetable Chow Mein. From Time Life's Great Taste Low Fat. Use the Vegetable broth if a meatless dish is desired or use Chicken broth if you want meat. Provided …
From wiki-recipes.info


EASY HOMEMADE MEATBALLS RECIPE - THE SPRUCE EATS
2021-07-10 Steps to Make It. Gather the ingredients. The Spruce / Diana Chistruga. Heat the oven to 350 F. In a large bowl, combine the egg, water, breadcrumbs, onion, salt, and pepper and combine. Break the ground beef into chunks, then add it to the bowl. Mix gently, but thoroughly, with your hands to combine.
From thespruceeats.com


BAKED MEATBALLS - CAFE DELITES
2020-11-05 BAKED MEATBALLS. Preheat oven to 410°F (210°C). Line a large baking pan with parchment paper. Set aside. In a large bowl combine half of the sautéed onion and garlic mixture with the ground meats, Italian seasoning, salt, pepper, egg, cheese, breadcrumbs and basil (or …
From cafedelites.com


50+ BEST HOMEMADE MEATBALL RECIPES - HOW TO MAKE EASY …
2021-07-29 4 of 51. Sriracha Meatball Hoagies. This Asian riff on a classic Italian sub is on fire thanks to an easy homemade sriracha mayo. Get the recipe for Sriracha Meatball Hoagies ». Mike Garten. 5 of ...
From goodhousekeeping.com


MEATBALL RECIPES | BBC GOOD FOOD
Meatballs with fennel & balsamic beans & courgette noodles. A star rating of 4.3 out of 5. 18 ratings. Rich in potassium, we've swapped pasta for courgettes to make ultra-trendy courgetti. Potassium helps to lower blood pressure and maintain a healthy heart rate.
From bbcgoodfood.com


MEATBALLS RECIPES - BBC FOOD
You can make the meatball mixture the night before cooking or even freeze them, uncovered, on a baking tray before transferring to a sealed freezer bag for up to 3 months. Cook straight from ...
From bbc.co.uk


JUICY MEATBALL RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-08-09 How to Make Meatballs: Moisten Bread: Remove crusts and dice 3 slices of bread. Place in a large bowl and mix with 2/3 cup water. After 5 minutes, mash with a fork. Add Remaining Ingredients: Into the same bowl, add ground beef, ground pork, parmesan cheese, 1 egg, minced garlic, parsley, salt, and pepper.
From natashaskitchen.com


HOMEMADE MEATBALL RECIPES | BETTER HOMES & GARDENS
2021-01-19 The convection oven-like appliance crisps up these poppable air-fryer meatballs in a flash. Try them with a mix of beef and turkey sausage for delightful flavor and juicy texture, then serve with toothpicks and sauce or over noodles or zoodles. Buy It: GoWISE Air Fryer with Dehydrator ($117, Bed Bath & Beyond) 2 of 21.
From bhg.com


THE 20 BEST FROZEN MEATBALL RECIPES
2021-09-21 It's absolutely delicious and effortless because it's made in the crock pot. The recipe uses both Alfredo and pesto sauces from a jar. Season that with bell pepper, garlic, and onion, and add your frozen meatballs. It's best served over steaming hot rice . 06 of 20.
From thespruceeats.com


EASY BAKED MEATBALLS RECIPE & VIDEO - BAKER BY NATURE
2019-02-26 Instructions. For the Easy Baked Meatballs: Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside. In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black …
From bakerbynature.com


HOW TO MAKE MEATBALLS: THE EASIEST, SIMPLEST METHOD - KITCHN
2020-08-20 1 / 15. To make basic meatballs, you’ll need 1/2 cup milk, 1/2 cup fine breadcrumbs, 1 large egg, 1 teaspoon salt, freshly ground black pepper, 1/2 cup grated Parmesan cheese, 1/4 cup finely minced Italian parsley, 1 pound ground meat (such as beef, pork, turkey, chicken, or veal, or a mix), 1/2 cup finely chopped onion (or grated on a coarse ...
From thekitchn.com


46 BEST MEATBALL RECIPES | EASY MEATBALL RECIPE IDEAS
Rachael puts a new spin on the iconic American comfort food: meatloaf. This meatloaf tastes like one giant Italian meatball but it's easier to make since you don't need to roll individual balls ...
From foodnetwork.com


THE BEST BAKED ITALIAN MEATBALL RECIPE | A MIND "FULL" MOM
2021-09-12 Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with rimmed edges with nonstick spray. In a large mixing bowl, combine the bread crumbs, parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and ¼ cup of the beef broth. Mix until well combined.
From amindfullmom.com


MEATBALLS RECIPE - THE PERFECT EASY SPAGHETTI AND MEATBALLS!
2019-02-01 Fry for about 10 minutes until starting to soften. Add the tinned tomatoes, passata, tomato puree, and balsamic vinegar. Stir well and then add your meatballs back in. Pop a lid on and bubble away over a low heat for 25 minutes. Whilst …
From tamingtwins.com


THE BEST MEATBALL RECIPE! - GIMME SOME OVEN
2020-04-10 Prep oven and baking sheet. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper. Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet.
From gimmesomeoven.com


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