BLUE CHEESE AND BEEF MEATBALLS
Juicy meatballs with tasty bursts of blue cheese and onion. My own recipe, and my husband absolutely loves them.Good enough to eat alone. I personally think they would also be good in hoagie sandwiches.
Provided by sandra
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
- Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
- Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 321.4 calories, Carbohydrate 5.7 g, Cholesterol 147.2 mg, Fat 21 g, Fiber 0.4 g, Protein 26 g, SaturatedFat 9.5 g, Sodium 404 mg, Sugar 1.1 g
AROMATIC LAMB MEATBALLS
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 1h25m
Yield approximately 78 lamb meatballs
Number Of Ingredients 9
Steps:
- Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
- Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
- When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
LAMB MEATBALLS AND SAUCE
These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
- Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
- Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
- Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
- Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g
BLUE CHEESE MEATBALLS
I am not a huge blue cheese fan but these meatballs were very good. My sister made them and didn't tell me what was in them so, she really got me.
Provided by ratherbeswimmin
Categories Cheese
Time 40m
Yield 40 balls
Number Of Ingredients 10
Steps:
- Add all the ingredients to a large mixing bowl; mix well to combine.
- Form mixture into 1/2-inch balls.
- Put the balls on a baking sheet with a rim.
- Bake in a 375° oven for about 10 minutes or until browned.
- Serve immediately with toothpicks for spearing.
Nutrition Facts : Calories 36, Fat 2.1, SaturatedFat 1.1, Cholesterol 9.9, Sodium 56.6, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 3.1
LAMB MEATBALLS WITH TOMATO SAUCE, SHEEP'S MILK CHEESE AND CUCUMBERS: ALBONDIGAS DE CORDERO
Provided by Seamus Mullen
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a large pot, over medium heat, sweat onion, then add garlic and tomato. Cook for 5 minutes. Add sugar, vinegar and remaining ingredients and cook down for 45 minutes. Remove the bay leaf and run through a food mill. Set aside.
- Meatballs: Dice the meat and mix with salt. Grind twice with 1/4-inch dice. Add all other ingredients except egg and paddle in standing mixer for 1 minute. Add the egg and mix to combine.
- Form into 1-inch round balls, dust with all-purpose flour. Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden. Cover with tomato sauce and simmer for 10 minutes over low heat. Sprinkle with ricotta and chopped cucumber and serve.
CURRIED LAMB MEATBALLS
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the lamb in a mixing bowl.
- Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic. Cook briefly, stirring, until wilted. Sprinkle with cumin and ground coriander and stir. Let cool briefly.
- Scrape the onion mixture onto the lamb. Add the fresh coriander, bread crumbs, egg, salt and pepper. Blend well with the fingers. Shape the mixture into 20 round balls.
- Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder. Cook, stirring, until the onions are wilted. Add the apples and banana and stir to blend.
- Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil. Let simmer 15 minutes. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender. Blend thoroughly. Return the mixture to a saucepan. Bring to a simmer.
- Meanwhile, heat the oil in a heavy skillet and add the meatballs. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time. Turn the meatballs so that they brown evenly, about 5 minutes.
- Add the meatballs to the sauce, cover and let simmer about 15 minutes.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 33 grams, Carbohydrate 20 grams, Fat 73 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 36 grams, Sodium 630 milligrams, Sugar 7 grams, TransFat 0 grams
LAMB MEATBALLS WITH TOMATO-MINT CREAM
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Bring tomato sauce to a simmer over medium heat.
- Place lamb, bread, onion, cheese, egg, parsley, mint, salt, oregano, and pepper in a large bowl; using your hand, mix until well combined. Roll lamb mixture into 2-inch meatballs. Place meatballs in a 9-by-13-inch baking dish and add 4 cups simmering tomato sauce; meatballs should be covered about three-quarters of the way with sauce.
- Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 20 minutes. Rotate baking dish and bake for 20 minutes more. Uncover and continue cooking for 10 minutes more.
- Meanwhile, add heavy cream, creme fraiche, and sugar to remaining tomato sauce; let cream sauce simmer for 5 minutes. Remove from heat.
- Transfer meatballs from baking dish to cream sauce; discard tomato sauce in baking dish. Gently warm meatballs in the cream sauce and serve garnished with remaining 1/4 cup mint.
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