CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
MARKS MEATBALLS
Make and share this Marks Meatballs recipe from Food.com.
Provided by Mark R.
Categories Meat
Time 1h30m
Yield 10 meatballs, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix egg, worcestershire sauce, onion salt, and pepper.
- Slowly add bread crumbs till paste forms.
- Mix paste into ground beef.
- Measure about 1 1/2 tablespoons of mix into palm of hand, roll into ball.
- Brown meatballs.
- Finish cooking in sauce.
Nutrition Facts : Calories 613.1, Fat 38, SaturatedFat 14.5, Cholesterol 277.1, Sodium 625.1, Carbohydrate 15.7, Fiber 1.1, Sugar 2.2, Protein 48.7
MARK'S SPAGHETTI AND MEATBALLS
Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.
- Roll the ground-meat mixture into golf ballâ??sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.
- Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.
MEATBALLS WITH ANY MEAT
Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat - any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That's all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.
Provided by Melissa Clark
Categories weeknight, meatballs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
- Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 1 gram
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
Provided by Mark Bittman
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
- Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
- To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram
More about "marks meatballs recipes"
CHEF MARK MCEWAN’S SPAGHETTI AND MEATBALLS | THE STAR
From thestar.com
- In a heavy-bottomed skillet, sweat the onions in 1 tbsp olive oil until translucent. Add the garlic, sweat a minute longer, and then cool the mixture in the refrigerator.
- In a large bowl, combine the veal, ricotta, egg whites, parmesan, parsley, chives, oregano, thyme and the cooled onion and garlic; season generously. Work it all together well with your hands for at least 5 minutes. Remove a small portion and fry it in hot oil. Taste and adjust seasonings if necessary.
- Rinse hands under cold running water and begin forming meatballs of desired size, rinsing hands again as necessary whenever the meat gets sticky. Collect meatballs on a baking sheet. Dust them with flour. Heat one or two large skillets on medium high. Heat the remaining oil and sear the meatballs in batches if necessary. Brown them nicely on all sides before setting them aside to drain on paper towels.
12 MOUTHWATERING MEATBALL RECIPES - FOOD NETWORK …
From foodnetwork.ca
THE BEST MEATBALL RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
ITALIAN SAUSAGE MEATBALLS WITH FRESH HERBS | MARK'S …
From marksdailyapple.com
HOW TO MAKE BAKED MEATBALLS - TASTE OF HOME
From tasteofhome.com
CLASSIC MEATBALLS RECIPE (EASIEST METHOD) | KITCHN
From thekitchn.com
HOW TO MAKE THE BEST MEATBALLS - ALLRECIPES
From allrecipes.com
EASY BAKED MEATBALLS (ALL BEEF) - BOWL OF DELICIOUS
From bowlofdelicious.com
HOMEMADE MARINARA SAUCE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
20 BEST MEATBALL APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
BUTTER CHICKEN MEATBALLS RECIPE - PINCH OF YUM
From pinchofyum.com
HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE
From inspiredtaste.net
MARK'S SLOW-COOKED MEATBALLS WITH GARLIC PASTA - RTE.IE
From rte.ie
WHAT TO MAKE WITH FROZEN MEATBALLS: 20 EASY RECIPE IDEAS
From whattomaketoeat.com
EASY HOMEMADE MEATBALLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MARIO CARBONE SHARES RECIPES FOR HIS FAMOUS MEATBALLS - TODAY
From today.com
42 CRAZY-GOOD FROZEN MEATBALL RECIPES | TASTE OF HOME
HOW TO MAKE MEATBALLS | BBC GOOD FOOD
From bbcgoodfood.com
MARIO CARBONE'S MEATBALLS RECIPE - NYC'S CARBONE'S MEATBALLS
From today.com
EASY MEATBALL RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
LAMB MEATBALLS WITH PEA PISTOU RECIPE - NYT COOKING
From cooking.nytimes.com
EASY GRAPE JELLY MEATBALLS RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
CHEF MARK MCEWAN SAYS HE MAKES THIS FAST AND EASY SPAGHETTI AND ...
From thestar.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