Hubby Will Inhale Them Meatballs Recipes

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HUBBY-WILL-INHALE-THEM MEATBALLS



Hubby-Will-Inhale-Them Meatballs image

I made these one night when I was craving some meatball subs. Unfortunately, I did not get to try any as my husband ate them ALL! They are nice and moist, and hold together even without the egg. They are 6 ww points for four meatballs.

Provided by Amanda Beth

Categories     Meat

Time 30m

Yield 24 meatballs, 6 serving(s)

Number Of Ingredients 10

1 lb lean ground beef
1/4 small onion
10 fat-free saltine crackers, crushed
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon Worcestershire sauce
cooking spray

Steps:

  • Finely grate onion into large bowl.
  • Make sure all the juices are in the bowl as well.
  • You may need to wipe the grater with your finger.
  • Add remaining ingredients except cooking spray, and mix well.
  • Shape into 24 meatballs.
  • Spray skillet with cooking spray.
  • Heat skillet over medium heat until hot.
  • Add 12 meatballs to skillet and cook about 8-10 minutes, turning to brown evenly.
  • Remove cooked meatballs, and drain skillet.
  • Cook remaining 12 meatballs.
  • Serve with your favorite marinara sauce.

Nutrition Facts : Calories 171.7, Fat 7.7, SaturatedFat 3.1, Cholesterol 49.1, Sodium 210.5, Carbohydrate 8.3, Fiber 0.4, Sugar 0.5, Protein 16.1

FAMILY FAVORITE BASIC MEATBALLS



Family Favorite Basic Meatballs image

I found this recipe in a cooking magazine that I pick up occasionally. My family loves these with pasta, and they're great in meatball subs with fresh tomato sauce (recipe posted separately). No frying required, either.

Provided by Muffin Goddess

Categories     Meat

Time 50m

Yield 30-33 meatballs

Number Of Ingredients 15

1 cup unseasoned breadcrumbs
3/4 cup parmesan cheese, finely grated (Romano may be substituted. For best flavor, splurge on a chunk of cheese rather than use the caniste)
1/2 cup whole milk
1/2 cup beef broth (the low sodium variety is recommended)
1/2 cup chopped parsley (fresh, not dried)
3 eggs, beaten
2 tablespoons dried oregano
1 tablespoon garlic, minced
1 tablespoon kosher salt
1 tablespoon ground pepper (I recommend fresh ground for better flavor)
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes (I usually cut this in half since most of my family is very spice-sensitive)
1 pinch nutmeg (fresh grated is best)
2 lbs ground chuck (80-85% is good. I don't recommend using very low fat beef for these, they won't have the right textu)
1 cup beef broth

Steps:

  • Preheat oven to 450 degrees F.
  • Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl.
  • Add the meat and mix thoroughly (I use a fork to mix, to prevent overhandling the meat). Shape meat mixture into 2-inch balls, approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out, then I roll them into balls by hand).
  • Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan, taking care not to crowd them or let them touch).
  • Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes, or until meatballs are cooked through.
  • Reserve the pan juices to make the tomato sauce (recipe posted separately).

Nutrition Facts : Calories 106.5, Fat 6.7, SaturatedFat 2.8, Cholesterol 42.1, Sodium 368.6, Carbohydrate 3.4, Fiber 0.4, Sugar 0.5, Protein 7.7

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