LIGHT AND FLUFFY MEATBALLS
Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 30 meatballs
Number Of Ingredients 14
Steps:
- Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
- Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
- Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
LENTIL "MEATBALLS" RECIPE BY TASTY
Here's what you need: olive oil, garlic, shallot, green lentil, egg, tomato paste, fresh italian parsley, grated parmesan cheese, whole wheat breadcrumbs, italian seasoning, salt, pepper
Provided by Kahnita Wilkerson
Categories Dinner
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375˚F (190˚C).
- Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
- To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
- Transfer the mixture to a medium-sized bowl.
- Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
- Arrange on a parchment paper-lined baking sheet.
- Bake for 10-15 minutes.
- Remove meatballs from oven and allow to cool for 5-10 minutes.
- Serve with spaghetti.
- Enjoy!
Nutrition Facts : Calories 97 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 0 grams
MAMA MANCINI'S MEATBALLS
This classic Italian recipe from chef Daniel Mancini is sure to become a favorite in your home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 17
Steps:
- Make the sauce: Heat olive oil in large saucepan over medium heat. Add onion and garlic and cook, stirring, until translucent. Using your hands, crush tomatoes and add to saucepan, along with their juices; stir to combine. Add bay leaves, salt, and pepper. Cover, bring to a boil, and immediately reduce to a simmer.
- Make the meatballs: Place beef, cheese, breadcrumbs, parsley, onion, eggs, salt, and pepper in a large bowl. Gently mix together by hand to combine. Wet hands with cold water and roll meat mixture into 1 3/4-inch balls.
- Heat olive oil in a large nonstick skillet over medium heat. Working in batches if necessary, place meatballs in skillet. Cook until browned on all sides, but not cooked through. Transfer meatballs to a paper towel-lined baking sheet to drain.
- Transfer meatballs to sauce and gently stir from the bottom up to coat with sauce. Cover and let simmer for 30 minutes. Uncover and reduce heat. Continue cooking, stirring every 15 minutes, for 3 hours more. Serve with spaghetti, sprinkled with more cheese, if desired.
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
More about "light and fluffy meatballs recipes"
FLUFFY HOMEMADE MEATBALLS - RECIPE | TASTYCRAZE.COM
From tastycraze.com
4/5 (1)Category MinceCuisine Greek CuisineTotal Time 35 mins
- Mix the mince with the eggs, finely chopped onion and spices. In a separate container, extinguish the baking soda in the yoghurt, which youve mixed with the breadcrumbs .
- Let it bubble and add it to the mince. Knead once again and put it away for 30 min. in the fridge.
TENDER AND FLUFFY MEATBALLS WITH TOMATO SAUCE - HEALTHY …
From healthyrecipesblogs.com
4.9/5 (76)Calories 412 per servingCategory Main Course
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil and lightly spray it with olive oil spray.
- In a large bowl, use your hands to mix the ground beef, sour cream, egg, Parmesan cheese, kosher salt and black pepper. Wet your hands and shape into 12 meatballs, each weighing about 2oz. Arrange the meatballs on the prepared baking sheet and bake for 10 minutes.
- Meanwhile, in a large, wide pot, heat the olive oil over medium heat, about 3 minutes. Add the garlic and cook, stirring, about 1 minute, just until golden. Add the tomato sauce, kosher salt, black pepper, onion powder, oregano and cayenne and bring to a boil.
- Add the meatballs, spooning the sauce over them. Cover, reduce heat to medium-low, and simmer for 20 minutes.
MY MOM'S LIGHT FLUFFY MEATBALLS - RECIPES - SUR LE PLAT
From surleplat.com
Servings 10-12Total Time 30 mins
LIGHT AND FLUFFY MEATBALLS | RECIPE | MEATBALLS, CREAMY RICOTTA …
From pinterest.com
DYLAN DREYER'S MOTHER-IN-LAW'S MEATBALLS RECIPE
From today.com
STELLA RECIPES: LIGHT AND FLUFFY MEATBALLS
From stellarecipes.blogspot.com
LIGHT AND FLUFFY MEATBALLS - MEALPLANNERPRO.COM
From mealplannerpro.com
LIGHT AND FLUFFY MEATBALLS RECIPE & VIDEO - KEEPRECIPES
From keeprecipes.com
RECIPETHING - LIGHT AND FLUFFY MEATBALLS
From recipething.com
EASY AND FLAVORFUL TURKEY MEATBALLS RECIPE - MINCERECIPES.INFO
From mincerecipes.info
MEATBALL RECIPES | COOKING LIGHT
From cookinglight.com
LIGHT AND FLUFFY MEATBALLS : MAD HUNGRY
From madhungry.com
42 CRAZY-GOOD FROZEN MEATBALL RECIPES | TASTE OF HOME
From tasteofhome.com
LIGHT ITALIAN MEATBALLS RECIPE - 5 POINTS | LAALOOSH
From laaloosh.com
ITALIAN MEATBALLS | RECIPETIN EATS
From recipetineats.com
GIADA’S PORK MEATBALLS OVER ARUGULA | GIADZY
From giadzy.com
GRANDMA'S MEATBALLS - JAMIE GELLER
From jamiegeller.com
LIGHT AND FLUFFY MEATBALLS - MAD HUNGRY WITH LUCINDA SCALA QUINN
From pinterest.ca
9 EASY AND TASTY FLUFFY MEATBALLS RECIPES BY HOME COOKS
From cookpad.com
LIGHT AND FLUFFY MEATBALLS | BEST MEATBALLS
From bestmeatballs.com
TIPS FOR FLUFFY MEATBALLS - FOOD52
From food52.com
LIGHT AND FLUFFY MEATBALLS | RECIPE | RECIPES, MEATBALL RECIPES, BEEF
From pinterest.com
JUICY MEATBALL RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST ITALIAN-AMERICAN MEATBALLS RECIPE - SERIOUS EATS
From seriouseats.com
FLUFFY RICOTTA MEATBALLS - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
HOW TO MAKE HEALTHY MEATBALLS WITHOUT BREADCRUMBS OR EGGS
From cheatdaydesign.com
BAKED CHICKEN MEATBALLS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
JUICY HOMEMADE MEATBALLS RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
LIGHT AND FLUFFY MEATBALLS RECIPE BY COOKPAD.JAPAN - COOKPAD
From cookpad.com
LIGHT AND FLUFFY MEATBALLS RECIPES - TUTDEMY.COM
From tutdemy.com
LIGHT AND FLUFFY MEATBALLS - MAD HUNGRY WITH LUCINDA SCALA QUINN
From pinterest.ca
LIGHT & FLUFFY MEATBALLS (LUCINDA) - BIGOVEN.COM
From bigoven.com
LIGHT AND FLUFFY MEATBALLS RECIPE BY COOKPAD.JAPAN
From billingsbulletin.com
LIGHT AND FLUFFY MEATBALLS - ANTIPASTI RECIPES
From fooddiez.com
LIGHT TURKEY MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
LIGHT AND FLUFFY MEATBALLS - MAD HUNGRY WITH LUCINDA SCALA QUINN
From youtube.com
FLUFFY HOMEMADE MEATBALLS - THERESCIPES.INFO
From therecipes.info
LIGHT AND FLUFFY MEATBALLS - MASTERCOOK
From mastercook.com
LIGHT AND FLUFFY MEATBALLS | RECIPE | MEATBALL RECIPES, RECIPES, FOOD
From pinterest.com.au
LIGHT AND FLUFFY MEATBALLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.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