Italian Cocktail Meatballs Recipes
COCKTAIL MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet.
- Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions.
ITALIAN COCKTAIL MEATBALLS
A favorite at all of our gatherings. They are usually the first thing on the table to disappear. If made ahead and placed in the fridge or freezer, you may want to thin the sauce out a bit. I find a tablespoon or two of water does the trick very nicely.
Provided by Bobbie
Categories Meat
Time 2h45m
Yield 36 piecres
Number Of Ingredients 21
Steps:
- Thoroughly mix all the meatball ingredients, except olive oil. Roll into ½" balls and fry in oil until well browned. Drain, set aside until sauce is ready.
- Combine all ingredients, except cheese in the skillet meatballs were cooked in (if there is a lot of fat, remove most of it - leaving any browned bits in the skillet). Bring to a boil, reduce heat and simmer 1 hour over very low heat. Add meatballs and simmer another hour, stirring several times very gently. Pour into chafing dish, crockpot or other serving dish and sprinkle with grated Parmesan cheese.
- These freeze well - just be careful when defrosting and breaking them up. Be gentle - so not to break up the meatballs.
- Note: I have indicated this makes about 36 meatballs -- but that's just a complete guess off the top of my head! I couldn't post the recipe without putting something in that field!
Nutrition Facts : Calories 97.8, Fat 6.8, SaturatedFat 2, Cholesterol 33.2, Sodium 176.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 6.4
ITALIAN COCKTAIL MEATBALLS WITH HERBS AND RICOTTA
Provided by Food Network Kitchen
Categories appetizer
Time 2h35m
Yield about 50 meatballs
Number Of Ingredients 18
Steps:
- Mix the ground meats, ricotta, parsley, panko crumbs, onion, pecorino, bacon, garlic, milk, thyme, egg, salt, Worcestershire, and black pepper, to taste, in a large bowl. Mix until just combined; don't overmix. The mixture will be pretty soft.
- Using your hands, gently form mixture into 1 tablespoon small meatballs (about the size of ping pong balls). Put them on a large plate or pan; cover and refrigerate at least an hour or up to 24 hours.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add about 1/3 the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate and repeat with the remaining meatballs.
- Drain off the oil and wipe out the skillet. Return the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
- Serve the meatballs, skewered on a platter with a dollop of the sauce and a fresh leaf of basil. They can be serve warm or at room temperature.
- The meatballs can be stored, covered, in the refrigerator for 3 days, or frozen for up to 6 weeks.
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
ITALIAN APPETIZER MEATBALLS
Store-bought spaghetti sauce speeds up the preparation of these homemade meatball appetizers. Leftovers make terrific sub sandwiches.-Rene McCrory, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 2h40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Crumble beef and sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake until no longer pink, 15-20 minutes., Transfer meatballs to a 4-qt. slow cooker; add spaghetti sauce. Cover and cook on high for 2-3 hours or until heated through. Garnish with parsley, if desired.
Nutrition Facts : Calories 67 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 264mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
ADDICTING ITALIAN MEATBALLS
Make and share this Addicting Italian Meatballs recipe from Food.com.
Provided by Christine Bettiga
Categories Pork
Time 1h10m
Yield 14 meatballs
Number Of Ingredients 14
Steps:
- Beat the egg in a small bowl.
- Blend in the wine and tomato paste and set aside.
- Place the ground beef and italian sausage in a large bowl and blend with your hands.
- Add the bread crumbs and dry ingredients.
- Slowly blend in the egg mixture with the hamburger mixture until it is mixed well.
- If it is too dry, add more tomato paste or wine.
- Shape into 2 to 3 inch meatballs.
- Place meatballs on a baking sheet.
- Bake in a preheated oven 400 degrees for 20 minutes, turn meatballs at 10 minutes.
- Add them to your tomato sauce (see Simple Tomato Sauce Recipe) and cook approximately 30 minutes or longer for more flavor.
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