JEFF'S "ULTIMATE" MEATBALLS
Adaptation from Tyler's Ultimate Meat Balls. The secret to this recipe is the cheese in the middle. Better, but messy, is to grab some Mascarpone cheese and wrap that around the mozzarella. This can also be made into a meatloaf, but the cheese should be laid out in the middle.
Provided by franzcooks
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Throw all the Meatball mix stuff into a bowl and mix it with your hands. If you don't like using your hands, get over it.
- Cut the mozzarella cheese into small cubes.
- Wrap some meatball mix around the cheese and form a ball (see why it's in a hunk?).
- Roll the balls in the seasoned breadcrumbs until coated.
- Brown the meatballs in Olive Oil.
- Toss them into an ovenproof dish with the tomato sauce.
- Cover them with tin foil and bake at 350 for about 45 minutes.
Nutrition Facts : Calories 598.5, Fat 37.4, SaturatedFat 10.8, Cholesterol 161.5, Sodium 708.9, Carbohydrate 24.3, Fiber 1.4, Sugar 2.1, Protein 39.4
SPAGHETTI AND MEATBALLS
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
- Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
- Preheat the oven to 350 degrees F.
- Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
- Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
- Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
TYLER FLORENCE'S ULTIMATE SPAGHETTI AND MEATBALLS
Make and share this Tyler Florence's Ultimate Spaghetti and Meatballs recipe from Food.com.
Provided by Rljacdcjecl
Categories Spaghetti
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
- Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
- Preheat the oven to 350 degrees F.
- Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
- Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Nutrition Facts : Calories 1722.8, Fat 82.9, SaturatedFat 34.7, Cholesterol 389.1, Sodium 2271, Carbohydrate 123.8, Fiber 8.4, Sugar 15.4, Protein 115.7
ULTIMATE PARTY MEATBALLS
It doesn't get any easier than this. Three ingredients, fifteen minutes and tons of flavor that'll knock your socks off! This meal idea combines the spice of chili sauce, with the tart bite of cranberries. This sauce gives a great contrast to your favorite Johnsonville Meatballs. This dish is ready for all occasions, or whenever you feel the urge to party down!
Provided by Allrecipes Member
Time 22m
Yield 28
Number Of Ingredients 3
Steps:
- In a large saucepan, combine sauces and cook over medium-low heat, stirring until smooth. Add meatballs. Cover and simmer for 15 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 5.7 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 3 g, Sodium 211.9 mg, Sugar 4.7 g
CHEF JOHN'S SWEDISH MEATBALLS
Swedish meatballs, traditionally served with boiled potatoes and lingonberry preserves, are a hearty meal the whole family will love!
Provided by Chef John
Categories World Cuisine Recipes European Scandinavian
Time 2h5m
Yield 6
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
- Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
- Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
- Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
- Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
- Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Nutrition Facts : Calories 479 calories, Carbohydrate 10.1 g, Cholesterol 193.7 mg, Fat 35.8 g, Fiber 0.7 g, Protein 28.2 g, SaturatedFat 17.3 g, Sodium 1205.6 mg, Sugar 1.8 g
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