MARINARA MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 40 meatballs
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
- Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
- Stir the mixture and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the sauce.
- Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
CAST-IRON CHEESY BAKED MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, red onion, breadcrumb, fresh parsley, salt and pepper, egg, garlic, olive oil, tomatoes, tomato paste, onion, italian seasoning, shredded cheese
Provided by Katarina Filipov
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Chop red onion, garlic, and parsley. Mix the ground meat, egg, breadcrumbs, red onion, garlic, and parsley. Shape into balls (around the size of a golf ball).
- Heat olive oil on a cast-iron pan. Add meatballs and leave them on until they get crispy and brown on the outside. They do not have to be fully-cooked as they will bake in the oven.
- For the marinara sauce, add onions to the pot. Once translucent, add tomatoes.
- Add tomato paste and simmer for 10 minutes. Then, add Italian seasoning.
- Transfer the sauce into the cast-iron pan. Nestle the meatballs in the sauce and sprinkle the cheese over the meatballs.
- Bake for twenty minutes.
- Sprinkle with chopped parsley if desired.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 17 grams, Fat 19 grams, Fiber 2 grams, Protein 22 grams, Sugar 5 grams
GIANT MEATBALLS AND MARINARA
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
- Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
- For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.
MEATBALLS WITH MARINARA
Provided by Anne Burrell
Categories main-dish
Time 4h30m
Yield 18 to 20 meatballs
Number Of Ingredients 22
Steps:
- For the marinara sauce: 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 crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
- Pulse to combine the tomatoes in a food processor. 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.
- For the meatballs: 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 breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup 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 500 degrees F.
- Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them 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! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!
MEATBALLS MARINARA SAUCE RECIPE
Tender, juicy and made in a skillet, these turkey meatballs are made in 30 minutes!
Provided by Paige
Categories Main Course
Time 30m
Number Of Ingredients 25
Steps:
- Make the Marinara Sauce: Using a non-stick skillet or dutch oven, add the crushed tomatoes, the grated onion, salt, pepper, miso, water or broth, garlic powder and red pepper flakes and stir to combine everything. Add the bay leaf. Cook the marinara on medium to medium-low heat for 12-15 minutes and let it simmer while you make the meatballs.
- In a large bowl, add the ground turkey, grated onion, yogurt, egg, bread crumbs, Parmesan cheese, garlic, salt and pepper and combine. Using an ice cream scoop, drop the rounded balls of meat into the warm sauce, being careful not to crowd them. You should get 12-13 large balls. Gently and carefully scoop some of the tomato sauce up over the balls, then put the lid on and let the mixture simmer for 15-17 minutes until cooked all the way through (or 165 degrees internal temperature). Check the mixture part way through and if the sauce is evaporating too quickly, add a tablespoon or two of water or broth and let it continue to cook on medium-low heat.
- Remove the lid and gently stir from the bottom, lifting the meatballs to make sure they don't stick. Turn off the stove, and spoon a little sauce over each ball, then sprinkle the mozzarella cheese over the whole dish, followed by the Parmesan cheese and the parsley. Add the lid back on, and let the meatballs sit and rest for a few minutes on the warm stove to melt the cheese. Remove the lid, drizzle with a little olive oil and serve.
Nutrition Facts : Calories 483 kcal, Carbohydrate 16 g, Protein 52 g, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 160 mg, Sodium 1853 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 9 g, ServingSize 1 serving
MARINARA TURKEY MEATBALLS
Frozen spinach and a jar of spaghetti sauce speed up the prep time for these tender, nutritious turkey meatballs from our Test Kitchen. Freeze leftovers for another busy night.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the spinach, bread crumbs, onion, parsley, garlic, nutmeg, allspice and pepper. Crumble turkey over mixture and mix well., Shape into 24 meatballs. Place on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 8 minutes. Turn; broil 3-5 minutes longer or until meat is no longer pink., Transfer meatballs to a Dutch oven; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Meanwhile, cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
Nutrition Facts : Calories 405 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 812mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.
SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE
This recipe is based upon an Italian family recipe, modified for working or busy moms like me, who need something homemade but quick. While cooking the sauce, prepare a fresh salad and garlic bread to complete the meal. Serve hot over your favorite pasta.
Provided by darcy907
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
- Heat marinara sauce to a simmer in a 2-quart pot over low heat.
- Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 31.4 g, Cholesterol 86.9 mg, Fat 16.7 g, Fiber 5.1 g, Protein 21.2 g, SaturatedFat 5.8 g, Sodium 1018.5 mg, Sugar 18.8 g
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
MARINARA TURKEY MEATBALLS
I found this recipe in Taste of Home's Light and Tasty magazine. It was pretty easy to do and very tasty. You might want to add salt to the meatballs. I prefer more salt rather than less, but it's not necessary.
Provided by Reddyrat
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine spinach, bread crumbs, onion, parsley, garlic, nutmeg, allspice, and pepper. Crumble turkey over mixture.
- Mix well.
- Shape into 24 meatballs.
- Place on broiler pan coated with cooking spray.
- Broil 4-6 inches from heat for 8 minute.
- Turn; broil 3-5 minute longer or until meat is no longer pink.
- Transfer meatballs to a large saucepan or Dutch oven.
- Add spaghetti sauce and bring to a boil.
- Reduce heat and simmer until sauce is warm.
- Cook spaghetti and drain.
- Serve.
Nutrition Facts : Calories 418, Fat 9.9, SaturatedFat 2.4, Cholesterol 65.7, Sodium 995.2, Carbohydrate 53.2, Fiber 3.6, Sugar 8.3, Protein 29.1
MEATBALL SUB BOATS RECIPE BY TASTY
Here's what you need: ground beef, eggs, breadcrumb, fresh parsley, garlic, salt, pepper, oil, soft rolls, mozzarella cheese, marinara sauce, butter, grated parmesan cheese
Provided by Alix Traeger
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the ground beef, eggs, bread crumbs, ¼ cup (10 g) parsley, 3 cloves garlic, salt, and pepper.
- Shape the ground beef mixture into golf ball-sized balls.
- Heat a cast-iron pan or skillet with oil over medium-high heat.
- Cook the meatballs until browned on all sides. Transfer meatballs to a plate then remove pan from heat.
- Preheat oven to 350°F (180°C).
- Place the soft rolls in a baking sheet.
- Cut the top of the rolls with a knife and press the inside down to create a boat.
- Mix together the melted butter, 3 cloves garlic, and 2 tablespoons of parsley.
- Brush the rolls with the garlic butter.
- Bake for 5 minutes, or until toasted.
- Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
- Place three meatballs in the boat and top with more marinara.
- Bake for 25 minutes, or until cheese is melted.
- Top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 1400 calories, Carbohydrate 64 grams, Fat 81 grams, Fiber 4 grams, Protein 97 grams, Sugar 8 grams
MARINARA
My mother, who was Italian American, called marinara sauce "gravy." She made this marinara sauce recipe in big batches several times a month, so it was a staple on our dinner table. A mouthwatering aroma filled the house each time she cooked it. -James Grimes, Frenchtown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
MEATBALL BREAD BOAT RECIPE BY TASTY
Here's what you need: ground beef, Italian sausage, salt, garlic powder, pepper, dried basil, grated parmesan cheese, egg, breadcrumb, water, marinara sauce, italian bread loaf, shredded mozzarella cheese
Provided by Robert Broadfoot
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine beef, sausage, salt, garlic powder, pepper, basil, half of the parmesan, egg, bread crumbs, water. It works well to squish the mixture with your hands.
- Shape the meatballs into balls roughly larger than a golf ball, or desired size.
- Coat a large pan with olive oil and bring to a medium-high heat.
- Brown the meatballs on all sides.
- Set aside meatballs and remove excess grease.
- Return the meatballs to the hot pan, add marinara sauce and simmer for 15 minutes, or until meatballs are cooked through.
- Cut a long rectangle through the top of the bread loaf and partially unstuff the loaf.
- Layer the bottom of the loaf with half the mozzarella, cooked meatballs, sauce, then top with the rest of the mozzarella and parmesan.
- Bake for 25 minutes at 350˚F (180˚C).
- Enjoy!
Nutrition Facts : Calories 1149 calories, Carbohydrate 83 grams, Fat 57 grams, Fiber 6 grams, Protein 73 grams, Sugar 14 grams
MEATBALLS WITH MARINARA SAUCE
Pack on the flavor with just a few ingredients! These meatballs hit the spot. -Mary Poninski, Whittington, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- Prepare meatballs according to package directions. , Meanwhile, in a saucepan, combine marinara and olives; heat through. Add meatballs and basil; heat through.
Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 301mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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