JUMBO CHEESY ITALIAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
- Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
- Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
HINTS FOR MAKING LARGE QUANTITIES OF MEATBALLS.
A method of mass producing meatballs for a wedding reception or any large meal. These may be cooked and frozen ahead for up to a month.
Provided by Aroostook
Categories Meat
Time 35m
Yield 20 meatballs
Number Of Ingredients 7
Steps:
- Using your favorite recipe for meatballs.
- Decide on what size your meatballs will be.
- Figure out how many meatballs per pound.
- Make meatball mixture in 5 lbs batches.
- Chill well.
- Using a rolling pin, roll out 5 lbs of chilled meatball mixture into a large rectangle.
- Use a pizza cutter to cut.
- Example: Small meatballs= 20 per pound; 5 X 20= 100; Halve the mixture 2 x 50; 10 x 5 and so forth.
- Form balls out of the square pieces of meat mixture.
- Place on greased baking sheet.
- Bake at 350 F until done.
- These should be turned once during cooking.
- Drain, cool and place in gallon ziplock bags until ready to heat.
Nutrition Facts : Calories 85, Fat 4.7, SaturatedFat 1.9, Cholesterol 28.2, Sodium 96.3, Carbohydrate 4.1, Fiber 0.3, Sugar 0.4, Protein 6.2
MEAT BALLS (LARGE QUANTITY)
Make and share this Meat Balls (Large Quantity) recipe from Food.com.
Provided by ChiSchoolCook
Categories Meat
Time 1h30m
Yield 2 meat balls, 100 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients. Mix well.
- Scoop into 2 oz balls.
- Bake at 350F for 30 minutes or until the internal temperature reaches 165°F.
Nutrition Facts : Calories 220.5, Fat 11.3, SaturatedFat 3.9, Cholesterol 77, Sodium 338.1, Carbohydrate 9.6, Fiber 0.6, Sugar 1.8, Protein 19.5
JUMBO HOMEMADE MEATBALLS
Are these truly Jumbo Homemade Meatballs? Or are they tiny, round meatloaves? Something to ponder as you dig in to these homemade meatballs.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Combine first 4 ingredients in large bowl. Add meat and cheese; mix well. Shape into 8 (2-inch) meatballs.
- Place on greased baking sheet; spread with ketchup.
- Bake 30 min. or until done (160ºF).
Nutrition Facts : Calories 540, Fat 27 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 155 mg, Sodium 1280 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 6 g, Protein 35 g
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- To make the meatballs, in a large bowl, mix together soaked Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper. With clean hands, mix the beef mixture until well combined.
- To shape the meatballs, using a medium cookie scoop, shape the meatballs and arrange them on 2 baking sheets, lined with foil, or a silicone mat. (I usually get about 125 1-inch meatballs.) If desired, roll the meatballs between your palms to smooth out the surface.
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