JUICY JUMBO OVEN-BAKED MEATBALLS
Are you searching for an easy oven-baked meatball recipe the whole family will love? These jumbo meatballs are so moist and juicy, everyone will be begging for seconds! They pair perfectly with a delicious bowl of pasta, or fresh steamed veggies.
Provided by Amy Desrosiers
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees and line a large baking sheet with parchment paper. This will make clean up easy because the pan will be greasy.
- Add your meat and ingredients to a large bowl.
- Using clean hands, mix the meat and ingredients together until combined.
- Form jumbo balls that are about 1/4 lb each.
- Bake for 30 minutes.
- Add meatballs to sauce, or your preferred meal side.
Nutrition Facts : ServingSize 3 meatballs, Calories 371 kcal, Carbohydrate 10 g, Protein 24 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 102 mg, Sodium 623 mg, Fiber 1 g, Sugar 5 g
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
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.
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