Magic Meatballs Recipes

MAURO'S MAGICAL NO-BREAD MEATBALLS

Mauro's Magical No-Bread Meatballs image

Provided by Jeff Mauro, host of Sandwich King

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 cups raw cashews
4 cloves garlic
2 to 3 tablespoons extra-virgin olive oil
2 pounds ground chuck
1 pound ground pork
1 pound ground veal
1 1/2 cups grated Pecorino-Romano
1/2 cup finely chopped fresh parsley
4 large eggs
Kosher salt and freshly ground black pepper
Canola oil, for frying
Serving suggestions: spaghetti and tomato sauce

Steps:

Place the cashews and garlic in a small pot and cover with water. Boil for 15 minutes, then drain completely. Place the cooked cashews and garlic in a food processor with olive oil. Process until a paste forms, about 1 minute.
Combine cashew paste with ground meats, Pecorino, parsley, eggs and some salt and pepper. Knead until well combined. Using a measuring cup, form into heaping 1/4-cup-sized meatballs.
Heat enough canola oil to come 1/2-inch up the side of a low-sided Dutch oven or heavy bottomed skillet to 350 degrees F. Add meatballs in batches and brown the meatballs on all sides until dark brown and cooked through, about 5 minutes a side. Let drain on a wire rack and serve with your favorite spaghetti and tomato sauce.

MAGIC MEATBALLS

Magic Meatballs image

A few weeks ago, I decided I was tired of regular meat sauce with my pasta, and frozen meatballs just didn't seem to do the trick. These meatballs were a sort of experiment the first time, but my brother and I loved them so much, I make them with spaghetti once a week.

Provided by Chef Lucy Jo

Categories Meat

Time 1h25m

Yield 25-30 meatballs, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb ground beef
3/4 lb ground Italian sausage
1 cup oatmeal
1 egg, beaten
2 tablespoons oregano
2 tablespoons sweet basil
2 tablespoons white onions, finely chopped
1 garlic clove, minced
3 cups of your favorite tomato sauce
1/2 cup finely shredded mozzarella cheese (optional)

Steps:

Preheat oven to 350 degrees.
In a large, shallow bowl, mix, by hand, the ground beef and ground sausage.
Add the beaten egg and continue to mix thoroughly.
In a small bowl, combine quick-oats, oregano, basil, onion, and garlic.
Add the oat mixture to the meat and continue to mix.
When these ingredients are thoroughly mixed, knead the meat until it is soft and pliable.
Separate into amounts about the size of ping-pong balls. Roll each ball between your palms and place in rows in a 13x9-inch glass baking dish.
Cover dish with aluminum foil and bake at 350 for 45 minutes.
After 45 minutes, uncover dish, carefully drain grease from the dish, then pour sauce over meatballs. Sprinkle with mozzarella cheese if desired. Cover and return to oven.
Bake for an additional 30 minutes. After baking, let sit for 5 to 10 minutes. Serve over cooked spaghetti or other pasta of your choice, or serve on Italian bread.

Nutrition Facts : Calories 317.9, Fat 19.5, SaturatedFat 6.9, Cholesterol 79.6, Sodium 1032.6, Carbohydrate 16, Fiber 2.6, Sugar 4.6, Protein 19.8

MAGIC MEXICAN MEATBALL SOUP

Magic Mexican Meatball Soup image

Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.

Provided by Lorac

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 (14 1/2 ounce) cans reduced-sodium beef broth
1 (16 ounce) package frozen cooked meatballs
2 cups frozen corn
1 1/2 cups prepared chunky style salsa
1/2 cup finely shredded cheddar cheese
1/2 cup roughly crumbled tortillas or 1/2 cup corn chips

Steps:

Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
Remove cover, add corn and salsa and simmer until corn is tender.
Ladle into soup bowls, top with cheese and chips.

Nutrition Facts : Calories 155.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 672.9, Carbohydrate 23.4, Fiber 3.5, Sugar 3, Protein 7.5

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