Creamy Garlic Meatballs Recipes

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CREAMY ROASTED GARLIC AND ONION MEATBALLS



Creamy Roasted Garlic and Onion Meatballs image

Spice up the standard meatball appetizer with creamy roasted garlic sauce and onion slices. Serve with long skewers for serving and eating ease.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 26

Number Of Ingredients 8

2 tablespoons butter or margarine
1 large onion, cut in half, then cut into 1/4-inch wedges
2 tablespoons chopped roasted or regular garlic (from 4-oz jar)
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon pepper
2 cups half-and-half
1 package (16 oz) frozen meatballs
Chopped fresh parsley, if desired

Steps:

  • In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 10 to 12 minutes, stirring frequently, until golden brown.
  • Sprinkle flour and pepper over onion mixture. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in meatballs.
  • Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are hot. To serve, place in 1 1/2- to 2-quart slow cooker on Low heat setting. Meatballs will hold up to 2 hours in slow cooker. Garnish with chopped fresh parsley.

Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g

ROASTED MEATBALLS WITH GARLIC BREAD



Roasted Meatballs with Garlic Bread image

Meatballs in red sauce, just like grandma used to make. But now you can have it in 30 minutes. Served with crusty, buttery garlic bread. What could be better?

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 28

1 cup breadcrumbs
Nutmeg, for grating
1/2 to 2/3 cup whole milk, eyeball it
1 pound ground beef, 80/20
1/2 pound ground pork
Salt and pepper
A handful of flat-leaf parsley
4 fat cloves garlic
1 cup loosely packed grated Parm
1 cup loosely packed Pecorino Romano cheese
1 teaspoon fennel seed or pollen
1 teaspoon crushed red pepper flakes or ground pepperoncini
1 large egg
4 tablespoons EVOO, plus some for drizzling
EVOO
2 tablespoons butter
2 cloves garlic
One 14-ounce can whole or crushed Italian tomatoes
One 24-ounce jar, 3 cups, tomato passata or puree
A few leaves basil, torn
Salt
A sprinkle of superfine sugar, to taste (see Cook's Note)
EVOO
4 tablespoons butter
4 cloves garlic
A loaf of semolina sesame Italian bread or ciabatta
About 1 cup grated Parm
A handful flat-leaf parsley

Steps:

  • Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper.
  • For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb.
  • Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes.
  • For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed.
  • For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove.
  • Remove meatballs from oven, drop into sauce and let them roll!
  • Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping.

HONEY-GARLIC GLAZED MEATBALLS



Honey-Garlic Glazed Meatballs image

My husband and I raise cattle on our farm here in southwestern Ontario, so it's no surprise that we're fond of these saucy meatballs. I know your family will like them, too. -Marion Foster, Kirkton, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 11

2 large eggs
3/4 cup 2% milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
3/4 cup ketchup
1/2 cup honey
3 tablespoons soy sauce

Steps:

  • In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

JEN'S CREAMY GARLIC MASHED POTATOES



Jen's Creamy Garlic Mashed Potatoes image

These potatoes are full of creamy sour cream, cream cheese, and buttery goodness contrasted with rich roast garlic. The texture is as delightful as the flavor combination.

Provided by jenmannaz

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

2 whole heads garlic, top third sliced off and discarded
olive oil
1 tablespoon sea salt
5 pounds Yukon Gold potatoes, peeled and cubed
1 cup sour cream
1 (4 ounce) package cream cheese
1 cup butter
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.
  • Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.
  • Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.
  • Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.

Nutrition Facts : Calories 471.3 calories, Carbohydrate 45.8 g, Cholesterol 71.4 mg, Fat 30.2 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 17.6 g, Sodium 735.5 mg, Sugar 0.2 g

CREAMY MEATBALL SUB CASSEROLE



Creamy Meatball Sub Casserole image

This is an Italian casserole dish that the whole family will enjoy. It has a creamy and cheesy filling that will have the kids, and everyone else, asking for more.

Provided by myfoursonsks

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 12

Number Of Ingredients 13

1 pound ground beef
⅓ cup chopped green onion
¼ cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 loaf Italian bread, cut into 1-inch slices
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 cups shredded mozzarella cheese, divided
1 (28 ounce) jar spaghetti sauce
1 cup water
2 cloves garlic, minced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix ground beef, green onion, bread crumbs, and Parmesan cheese together in a bowl; form into 1-inch meatballs. Arrange meatballs in a baking sheet.
  • Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Arrange bread slices in a single layer in a 9x13-inch baking dish. Combine cream cheese, mayonnaise, Italian seasoning, and pepper in a bowl; spread over bread slices. Sprinkle 1/2 of the mozzarella cheese over the cream cheese mixture.
  • Combine spaghetti sauce, water, and garlic in a bowl; add meatballs. Pour spaghetti sauce mixture over bread. Sprinkle remaining mozzarella cheese over casserole.
  • Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Nutrition Facts : Calories 452.2 calories, Carbohydrate 42.6 g, Cholesterol 61 mg, Fat 22.4 g, Fiber 3.5 g, Protein 19.4 g, SaturatedFat 9.8 g, Sodium 922.3 mg, Sugar 7.3 g

CREAMY GARLIC MEATBALLS



Creamy Garlic Meatballs image

This hearty main course from our home economists relies on canned soup and frozen meatballs for swift preparation. The tender meatballs and comforting cream sauce are served over mashed potatoes for a savory meal.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3-1/2 cups water
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed
Hot mashed potatoes

Steps:

  • In a large saucepan, combine flour and soups. Stir in the water and seasonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add meatballs; return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve over mashed potatoes.

Nutrition Facts :

EASY CREAMY ROASTED GARLIC MEATBALLS



Easy Creamy Roasted Garlic Meatballs image

Provided by Layla

Time 25m

Number Of Ingredients 7

1 pound ground beef
1 egg
1/2 cup breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped cilantro
1 pouch of progresso creamy roasted garlic recipe starter

Steps:

  • In a medium bowl, combine the egg, ground meat, breadcrumbs, salt, pepper, and cilantro. You can use a wooden spoon or your hand, mix until well combined. Using an ice-cream scooper of your hands roll the meat into 1-2 inch balls. Arrange 1 inch apart in a 13x9 pan or cookie sheet. Bake for 20-5 minutes or until the meatballs are slightly browned. pour the entire progresso sauce on the meatballs and leave for another 2 minutes. Remove from oven and serve warm.

CREAMY GARLIC MEATBALLS



Creamy Garlic Meatballs image

I have not tried these meatballs. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2006.

Provided by internetnut

Categories     Lunch/Snacks

Time 42m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons all-purpose flour
10 ounces cream of mushroom soup, undiluted
10 ounces cream of chicken soup, undiluted
3 1/2 cups water
1 tablespoon italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces frozen fully cooked meatballs, thawed
hot mashed potatoes

Steps:

  • In a large saucepan, combine the flour and soups. Stir in the water and sesonings until blended. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until the sauce is thickend.
  • Add the meatballs and return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through. Serve the meatballs and sauce over mashed potatoes.

Nutrition Facts : Calories 73.2, Fat 4.2, SaturatedFat 1.1, Cholesterol 2.8, Sodium 608.5, Carbohydrate 7.4, Fiber 0.1, Sugar 0.8, Protein 1.8

MEATBALLS IN CREAMY MUSHROOM SAUCE



Meatballs in Creamy Mushroom Sauce image

I make this with my recipe#69173 but you can use your own favorite meatball for this ;-) this is great served up on cooked hot egg noodles, or cooked rice, prep time does not include making and cooking the meatballs.

Provided by Kittencalrecipezazz

Categories     Meat

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb meatballs, shaped and cooked
4 cups sliced fresh mushrooms
3 large garlic cloves, minced
3 tablespoons butter (can use more or less)
2 tablespoons cornstarch
2 cups half-and-half cream
2 cups frozen peas
2 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
salt & freshly ground black pepper
1 small orange, juice of
fresh grated parmesan cheese (optional)

Steps:

  • In a skillet fry mushrooms in butter over medium heat for 5-7 minutes or until well browned (adding in the garlic the last few minutes of cooking) remove from skillet, set aside.
  • In a bowl dissolve the cornstarch in a little of the half and half.
  • Add the cornstarch mixture to the skillet with the remaining light cream; whisk and cook, until mixture comes to a boil,and has thickened.
  • Add the remaining ingredients, meatballs and the mushrooms; return to a light boil, cover and simmer for 15-20 minutes.
  • Sprinkle to with Parmesan cheese if desired, or pass the cheese at the table.

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