ROASTED ITALIAN MEATBALLS
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 10 servings (30 to 32 meatballs)
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
- To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
GRILLED ITALIAN MEATBALLS
I started making these in the Spring of 2006 when we moved to a new house and I found a meat market with the best Italian sausage I have ever had. The sausage I use already has red and green bell peppers and diced onions in it. It is the only stuff I buy now. I cook on a charcoal grill, and it really adds to the overall flavor in a way gas just could not. Prep time does not include the time it takes for charcoal to ash over. The lid should be closed the whole time unless turning or moving the meatballs.
Provided by Morrison
Categories Pork
Time 50m
Yield 20-25 meatballs
Number Of Ingredients 10
Steps:
- Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
- If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
- Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
- Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
- When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
- When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
- Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
- Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
ITALIAN MEATBALL SUBS
This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. -Jean Glacken, Elkton, Maryland
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.
Nutrition Facts : Calories 501 calories, Fat 24g fat (8g saturated fat), Cholesterol 137mg cholesterol, Sodium 1410mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
BROILED ITALIAN MEATBALLS
I came across this when I was just sick of meat loaf and really wanted something else to make out of ground beef. (needless to say I have been making this for a few years) It is super easy, cheap and delicious!
Provided by christina obrien @Craftydragon
Categories Beef
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl, and mix until all ingredients are throughout. Roll the meat into golfball-sized or baseball-sized balls. (Which ever you prefer)
- Place meatballs on a broiler pan and broil in the oven for about 25 minutes (check to make sure middle is cooked through)
- Take the meatballs straight to you sauce pan and allow them to simmer in the sauce for about 5-10 minutes. It soaks up some of the sauce and adds flavor.
- I like to make bow tie pasta with this, but regular spaghetti is just as delicious. Everyone I have made this for agrees that bow tie pasta is a little more fun :)
QUICK AND EASY ITALIAN MEATBALLS
This recipe is a combination of my two favourite meatball recipes. One of them being Recipe #143735. Don't be fooled by the long list of ingredients, these are very easy to make!
Provided by Sweetness of Rose
Categories Meat
Time 30m
Yield 20-25 meatballs, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400F.
- Mix all ingredients together well using your hands.
- Shape into 15-20 balls.
- Place balls in an ungreased pan and bake for 20-25 minutes, until the juices run clear.
- Serve with your favourite pasta sauce, over spaghetti noodles, with a glass of red wine (optional)!
Nutrition Facts : Calories 464.9, Fat 28.9, SaturatedFat 10.9, Cholesterol 131.6, Sodium 1246.3, Carbohydrate 20.5, Fiber 1.5, Sugar 2.5, Protein 29.2
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