Drop Meatballs Recipes

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

LIGHT AND FLUFFY MEATBALLS

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.

QUICK AND SIMPLE MEATBALLS

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.

LEMON CHICKEN DROP MEATBALLS RECIPE BY TASTY

Steps:

• Combine and mix together all of the ingredients (except for 1 tbsp of olive oil)
• Heat remaining 1 tbsp olive oil in pan on medium heat.
• Scoop chicken mixture out with a teaspoon and carefully place in pan, making sure not to overcrowd.
• Once chicken meatballs are in the pan, sear well on all sides. (This should take approximately 2-3 mins on each side.)
• If needed, turn heat down and continue cooking until internal temperature reaches 165°F.
• Serve warm.

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Prep | Cook Bring a stockpot of water to a boil and salt it. Put 2 tablespoons olive oil in a large skillet over medium-high heat. Put the ground beef in a medium bowl. Grate 1 1/2 cups Parmesan cheese and add 1 cup to the bowl. Chop 1/4 cup parsley leaves and add to the bowl. Add 1/4 cup bread crumbs to the bowl, crack in the egg, and sprinkle with salt and pepper. Gently mix together until everything is just combined. When the oil is hot, use 2 spoons to drop rounds of the meatball mixture into the skillet (without touching if you can help it). Once you've used up all the mixture, let the meatballs cook, undisturbed, until they're nicely browned on the bottom, 5 or 6 minutes. Trim, peel, and chop the onion; scatter it around the meatballs. Peel and mince 3 garlic cloves; scatter them on the onions. When the meatballs are browned on the bottom, add the tomatoes and their juice to the skillet, along with 3 bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently, then cover the skillet and cook, undisturbed, until the meatballs cook through, 7 to 9 minutes. Remove the lid and let the sauce bubble to thicken it while the pasta cooks, 5 to 10 more minutes. When the water boils, add the pasta and stir occasionally. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot. Discard the bay leaves and spoon about half of the tomato sauce into the pasta pot, leaving the meatballs behind. Toss the pasta, adding a splash of cooking water if you want to make it saucier. Divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, sprinkle the remaining 1/2 cup Parmesan over the top, and serve.

BAKED CHICKEN MEATBALLS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.