EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings (half a sandwich per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
- Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
- Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
- Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
VEGGIE (JUICE PULP) MEATBALLS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the vegetable pulp, Parmigiano-Reggiano, olive oil, Italian seasoning, salt, pepper, garlic and egg until well combined. Form meatballs using about 2 tablespoons of the mixture for each. Place the meatballs on the prepared baking sheet.
- Bake for 30 minutes, using a spatula to flip the meatballs halfway through baking. Serve immediately, or add them to a pot of marinara sauce and serve atop spaghetti if desired.
EAT-YOUR-VEGGIES ITALIAN MEATBALLS
Amp up spaghetti night with these clever veggie-packed meatballs. Convenient frozen collards and canned black beans are easy to sneak into the mix.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 18 meatballs (6 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly.
- Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper to the collard greens. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes.
- Serve the meatballs with warm pasta and sauce.
Nutrition Facts : Calories 510, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 80 milligrams, Sodium 550 milligrams, Carbohydrate 68 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams
HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY
Here's what you need: large carrot, zucchini, ground beef, ground pork, grated parmesan cheese, onion, fresh parsley, salt, pepper, garlic powder, eggs, bread crumbs, marinara sauce, spaghetti, parmesan cheese
Provided by Claire Nolan
Categories Sides
Yield 7 servings
Number Of Ingredients 15
Steps:
- Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
- Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
- Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
- Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
- Serve the meatballs with cooked spaghetti and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 70 grams, Fat 29 grams, Fiber 4 grams, Protein 50 grams, Sugar 4 grams
SCALLION MEATBALLS WITH SOY-GINGER GLAZE
Set these juicy turkey meatballs out on a platter, drizzle with a ginger-spiked sauce of soy, mirin and dark brown sugar and serve with toothpicks alongside wine or cocktails. They'll go quickly.
Provided by Julia Moskin
Categories dinner, sauces and gravies, appetizer
Time 1h
Yield About two dozen meatballs
Number Of Ingredients 14
Steps:
- Make sauce: Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes. Strain through a sieve. (Can be made up to 2 days ahead and refrigerated.)
- Make meatballs: mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.
- In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve. Garnish with sliced scallions, if desired.
PORK AND SCALLION DUMPLINGS
The filling is quick to assemble and packed with flavor, thanks to the abundance of garlic, ginger and scallions. Plus, the homemade wrapper dough is not only easy to work with, but incredibly tender and crisp once steamed. Serve with a spicy soy dipping sauce, and you'll have homemade dumplings that rival some of your favorite dim sum restaurants.
Provided by Zac Young
Categories main-dish
Time 45m
Yield 4 servings; makes 8 dumplings
Number Of Ingredients 17
Steps:
- For the wrappers: Stir together the flour and 1/2 teaspoon salt in a medium bowl. Pour in the hot water and stir vigorously with a rubber spatula until a shaggy dough begins to form. Use your hands to knead the dough in the bowl, while picking up flour and dough that sticks on the sides of the bowl, about 2 minutes. Turn out the dough onto a clean work surface (there's no need to dust the work surface with flour; the dough should be soft and elastic enough that kneading is very easy). Continue to knead your dough until it becomes smooth, 3 to 5 minutes. Place the dough ball in a medium bowl, cover loosely with a barely damp paper towel and then cover tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling.
- For the filling: Stir together the ground pork, scallions, garlic, ginger, oyster sauce, sesame oil, soy sauce and a few grinds of black pepper in a small bowl until well combined. Cover with plastic wrap and refrigerate until you're ready to assemble the dumplings.
- For the dipping sauce: Whisk together the soy sauce, honey, sesame seeds, sriracha and scallions in a liquid measuring cup until combined. Set aside until ready to serve.
- Turn out the wrapper dough onto a clean worksurface, then roll out into a log about 8 inches long and 1 1/4 inches in diameter. Use a chef's knife or bench scraper to cut the log into 8 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between your palms to form a ball, then flatten into a disk. Use a rolling pin to roll out the dough into a 3 3/4-to-4-inch-wide disk. Try to make the edges of the wrapper thinner than the center. Repeat with the remaining dough. Keep the wrappers covered (plastic wrap or a barely damp paper towel) to prevent them from drying out.
- Divide the filling among the 8 wrappers, about 2 teaspoons per dumpling. Fold the dough over the filling to create a half moon, then pleat the curved edge and pinch to seal. Set the dumplings aside on a parchment-paper-lined baking sheet (make sure the dumplings don't touch, as fresh wrapper dough can be sticky).
- Heat the oil in a medium nonstick skillet over medium heat. Once the oil is shimmering, add the dumplings, flat side down, then cook until golden brown, 2 to 3 minutes. Carefully pour in 1/4 cup water, cover immediately with a tight-fitting lid and then reduce the heat to low. Cook until almost all the water has evaporated, the dough is tender and shiny and the filling is cooked through, about 6 minutes. Remove the lid, then continue to cook until all the remaining water has evaporated, and the bottom of the dumplings crisp up again, 1 to 2 minutes more.
- Transfer the dumplings to a serving plate and serve with the sauce on the side for dipping.
GINGER-SCALLION MEATBALLS WITH GREEN CURRY SAUCE
Bright in color and flavor, the silky sauce for these meatballs is made from a purée of coconut cream, Thai green curry paste, and spinach. Form the (gluten-free!) meatballs in advance and dinner can be on the table in less than 20 minutes.
Provided by Anna Stockwell
Categories Pork Green Onion/Scallion Egg Ginger Spinach Lime Juice Wheat/Gluten-Free Dairy Free Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
- Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8-10 minutes.
- Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
- Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
- DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.
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