ITALIAN BAKED MEATBALLS
Italian Baked Meatballs in a rustic tomato sauce is what's for dinner! So soft and tender, you'll be hooked on meatballs when you try our easy recipe.It may be hard to get the texture and taste right out of a humble meatball, but I'm here to tell you it's super easy. Dry Baked Meatballs are a thing of the past with our baked meatball recipe. And that homemade Marinara sauce is crazy good!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 24
Steps:
- Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.
Nutrition Facts : Calories 70 kcal, Carbohydrate 4 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 176 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
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 MEATBALLS (HOW TO BAKE, FRY OR POACH)
We're about to get cozy here with a big bowl of comfort food. Juicy, plump and full of flavor, these Italian meatballs slowly simmer in a rich homemade tomato sauce until they're perfectly tender. For the ultimate convenience, you can make these meatballs in advance for easy entertaining and choose among three different cooking methods to suit your personal taste.
Provided by Amanda McGrory-Dixon
Categories Main Dishes
Time 3h
Number Of Ingredients 26
Steps:
- Before starting on our meatballs, we make our sauce, so it can get a head start simmering. Heat olive or canola oil in a large stockpot over medium heat. Add chopped onion and cook until soft, about five to eight minutes. Add the garlic cloves and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and chianti. Cook until the chianti is nearly fully reduced.
- Pour in the crushed tomatoes with the juice. Tie the thyme, rosemary and oregano together with kitchen twine. Add the bundled herbs with bay leaves and stir in salt and pepper. Mostly cover, leaving a crack open, and bring to a simmer. Stir occasionally and keep the heat as low as possible to maintain a simmer.
- Now we start on the meatballs. In a bowl, combine the bread crumbs and heavy cream or milk. Allow the bread crumbs to soak as you prepare the other ingredients.
- Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
- Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined.
- Lightly oil your hands and form into balls slightly larger than the size of a golf ball. Heat oil in a large skillet over medium heat. In batches, add meatballs without overcrowding the pan. Brown on one side and then roll over to the other side. Repeat until the meatballs are lightly browned on all sides.
- After frying, drop the fried meatballs directly into the simmering sauce. Simmer on low to medium-low heat about two hours, stirring occasionally. Try to be as gentle as possible when stirring. If you're in a hurry, you could simmer the meatballs for only 20 minutes, but two hours is best for optimal flavor and texture.
- After simmering for two hours, stir in the freshly chopped basil and turn off heat. Serve the meatballs with pasta or as a party appetizer. Enjoy!
- Before starting on our meatballs, we make our sauce, so it can get a head start simmering. Heat olive or canola oil in a large stockpot over medium heat. Add chopped onion and cook until soft, about five to eight minutes. Add the garlic cloves and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and chianti. Cook until the chianti is nearly fully reduced.
- Pour in the crushed tomatoes with the juice. Tie the thyme, rosemary and oregano together with kitchen twine. Add the bundled herbs with bay leaves and stir in salt and pepper. Mostly cover, leaving a crack open, and bring to a simmer. Stir occasionally and keep the heat as low as possible to maintain a simmer.
- Now we start on the meatballs. Heat oven to 450 degrees. In a bowl, combine the bread crumbs and heavy cream or milk. Allow the bread crumbs to soak as you prepare the other ingredients.
- Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
- Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined.
- Lightly oil your hands and form into balls slightly larger than the size of a golf ball. Place on a large parchment paper-lined baking sheet. Bake for 15 minutes. After baking, drop the baked meatballs directly into the simmering sauce. Simmer on low to medium-low heat about two hours, stirring occasionally. Try to be as gentle as possible when stirring. If you're in a hurry, you could simmer the meatballs for only 20 minutes, but two hours is best for optimal flavor and texture.
- After simmering for two hours, stir in the freshly chopped basil and turn off heat. Serve the meatballs with pasta or as a party appetizer. Enjoy!
- Before starting on our meatballs, we make our sauce, so it can get a head start simmering. Heat olive or canola oil in a large stockpot over medium heat. Add chopped onion and cook until soft, about five to eight minutes. Add the garlic cloves and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and chianti. Cook until the chianti is nearly fully reduced.
- Pour in the crushed tomatoes with the juice. Tie the thyme, rosemary and oregano together with kitchen twine. Add the bundled herbs with bay leaves and stir in salt and pepper. Mostly cover, leaving a crack open, and bring to a simmer. Stir occasionally and keep the heat as low as possible to maintain a simmer.
- Now we start on the meatballs. In a bowl, combine the bread crumbs and heavy cream or milk. Allow the bread crumbs to soak as you prepare the other ingredients.
- Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
- Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined.
- Lightly oil your hands and form into balls slightly larger than the size of a golf ball. Drop directly into the simmering sauce. Simmer on low to medium-low heat until cooked through, about two to three hours, stirring occasionally. Because they're going in without a crust, it's normal for a few meatballs to break up during the cooking process. Most meatballs will remain intact. Try to be as gentle as possible when stirring.
- After simmering for two hours, stir in the freshly chopped basil, remove the other herbs and turn off heat. Serve the meatballs with pasta or as a party appetizer. Enjoy!
Nutrition Facts : ServingSize 1 meatball, Calories 70 kcal, Sodium 249 mg, Fat 3 g, Carbohydrate 4 g, Protein 5 g, Cholesterol 28 mg
GREAT-GRANDMA'S ITALIAN MEATBALLS
My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.
Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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.
More about "italian meatballs how to bake fry or poach recipes"
ITALIAN MEATBALLS (SOFT AND JUICY FROM A REAL ITALIAN!)
From carlsbadcravings.com
Reviews 20Servings 6Cuisine ItalianEstimated Reading Time 5 mins
- Combine all of the Marinara Arrabbiata ingredients in a medium saucepan over medium-high heat and stir until the sauce is well mixed. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally.
- In a large mixing bowl, combine all of the meatball ingredients. Using clean hands, gently mix everything until well-blended. Be careful not to overmix or your meatballs will be tough.
- Add 2 tablespoon olive oil to a 12-inch oven safe skillet and heat over medium heat. Using a 2 tablespoon scoop, portion out a meatball and roll it into a ball. Place the meatball into the skillet. Continue scooping, rolling and placing the meatballs in the skillet.
BOBBY FLAY'S ITALIAN MEATBALL RECIPE - THE COZY COOK
From thecozycook.com
ITALIAN MEATBALLS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOW TO MAKE THE BEST MEATBALLS - ALLRECIPES
From allrecipes.com
RACHEL RODDY’S RECIPE FOR POACHED MEATBALLS | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE MEATBALLS (ITALIAN MEATBALL RECIPE)
From christinascucina.com
HOW TO MAKE THE BEST MEATBALLS | FOODIECRUSH.COM
From foodiecrush.com
BAKED ITALIAN MEATBALLS - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
THE BEST ITALIAN-AMERICAN MEATBALLS RECIPE - SERIOUS EATS
From seriouseats.com
BEST ITALIAN MEATBALLS RECIPE - HOW TO MAKE ITALIAN …
From delish.com
EASY FLAVORFUL ITALIAN CHICKEN RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CROCK POT SPAGHETTI AND MEATBALLS - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
ORECCHIETTE WITH MINI MEATBALLS RECIPE | KITCHN
From thekitchn.com
HOW TO MAKE IT: SUNDAY GRAVY, A TRADITIONAL ITALIAN-AMERICAN SAUCE
From tasteofhome.com
BAKED ZITI WITH MEATBALLS - SIP AND FEAST
From sipandfeast.com
BROILED ITALIAN MEATBALLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO PAN FRY MEATBALLS PROPERLY | RECIPE | KITCHEN STORIES
From kitchenstories.com
THE BEST ITALIAN MEATBALL RECIPE - BROWN EYED BAKER
From browneyedbaker.com
HOW TO COOK MEATBALLS IN WATER | LEAFTV
From leaf.tv
ITALIAN WEDDING SOUP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
OVEN BAKED ITALIAN MEATBALLS | RECIPETIN EATS
From recipetineats.com
HOW TO COOK PASTA PERFECTLY (EASY TUTORIAL!) - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE
From inspiredtaste.net
HOW TO COOK JASMINE RICE - IMMACULATE BITES
From africanbites.com
THE BEST ITALIAN MEATBALLS - WILL COOK FOR SMILES
From willcookforsmiles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love