Martha Stewarts Cocktail Meatballs Recipes

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MARTHA STEWART MEATBALLS



Martha Stewart Meatballs image

Make and share this Martha Stewart Meatballs recipe from Food.com.

Provided by Mary 4

Categories     Meat

Time 30m

Yield 10 meatballs

Number Of Ingredients 15

3/4 cup fresh breadcrumb
6 tablespoons whole milk
2 tablespoons extra virgin olive oil
3/4 cup extra virgin olive oil
1 1/2 medium onions, finely chopped
6 garlic cloves, finely chopped
1 1/2 lbs ground beef, preferably chuck
1 1/2 lbs ground pork
3 large eggs
3 large egg yolks
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated parmesan cheese
coarse salt
fresh ground black pepper

Steps:

  • Preheat oven to 350°. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
  • Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs. Place on a baking sheet.
  • Heat 1/4 cup of oil in a large skillet over medium heat. Working in batches, add meatballs, and brown on all sides, about 5 minutes. Finish cooking in sauce, or transfer to a baking sheet fitted with a rack to drain. Bake until cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 667.1, Fat 51.2, SaturatedFat 15.7, Cholesterol 250.8, Sodium 412.1, Carbohydrate 9.7, Fiber 0.8, Sugar 2, Protein 40.3

CLASSIC MEATBALLS



Classic Meatballs image

With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 18

Number Of Ingredients 11

8 ounces ground beef chuck (80 percent lean)
8 ounces ground pork
1 garlic clove, minced
1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
3 tablespoons finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1 1/2 slices white bread, torn into small pieces (1 cup packed)
1/4 cup whole milk
Basic Red Sauce
Extra-virgin olive oil, for frying (about 3 tablespoons)

Steps:

  • Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
  • Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS



Sweet-and-Sour Korean Cocktail Meatballs image

Old-school Swedish meatballs get a Korean twist, courtesy of gochujang, a spicy, subtly sweet fermented chili paste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Yield Makes 50

Number Of Ingredients 13

2 tablespoons minced garlic (from about 6 cloves)
2 tablespoons minced ginger (from a 2-inch piece)
5 tablespoons gochujang paste (available at Asian markets and walmart.com)
1 pound ground chuck (80 percent lean)
1 pound ground pork
1 large egg
Kosher salt
1/4 cup safflower oil
3/4 cup ketchup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon packed light-brown sugar
Thinly sliced scallions and toasted sesame seeds, for serving

Steps:

  • In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
  • Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
  • Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

COCKTAIL MEATBALLS



Cocktail Meatballs image

To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h15m

Yield Makes about 48

Number Of Ingredients 11

2 slices white or other soft bread, torn into bite-size pieces
1/2 cup whole milk
1 pound ground beef chuck
1 pound ground pork
6 thin slices pancetta (2 1/2 ounces), finely diced
1/2 small onion, minced (1/3 cup)
2 large egg yolks, lightly beaten
Coarse salt and freshly ground pepper
1/2 teaspoon mild smoked paprika (also called pimenton)
2 teaspoons finely chopped fresh thyme
Extra-virgin olive oil, for frying

Steps:

  • Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.
  • Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.
  • Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
  • Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.

MARTHA STEWART'S SPAGHETTI AND MEATBALLS



Martha Stewart's Spaghetti and Meatballs image

From her Food magazine. If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.

Provided by Bren in LR

Categories     European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg
coarse salt and pepper
6 garlic cloves, minced
1/2 cup plain dried breadcrumbs
3/4 cup finely grated parmesan cheese, plus more for serving
8 ounces ground pork
8 ounces ground dark meat turkey
1 teaspoon italian seasoning
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3/4 lb spaghetti

Steps:

  • In a large bowl, whisk together egg, 1/4 cup water, 1 tsp salt, and 1/4 tsp pepper. Stir in half the onion and half the garlic. Add bread-crumbs, cheese, pork, turkey, and 1/2 tsp Italian seasoning. Mix gently. Form into 16 balls.
  • Heat 1 Tbs oil in a large non-stick skillet over med-high heat. Add the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining Tbs of oil; remove meatballs.
  • Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 tsp Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover and simmer until cooked through, about 20 minutes. Remove meatballs.
  • Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package directions until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Nutrition Facts : Calories 839.2, Fat 32.5, SaturatedFat 10.8, Cholesterol 142.4, Sodium 739.9, Carbohydrate 90.4, Fiber 7.2, Sugar 3.4, Protein 46.4

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Top Asked Questions

How to make meatballs with ground meat?
Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs.
How long do you cook meatballs in sauce?
Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes.
How do you serve meatballs at a party?
What starts as a humble hulk of ground meat is seasoned and rolled, then fried, baked, or braised into a flavorful one- to three-bite morsel. Nothing goes faster at a cocktail party than a tray of succulent spherical meatballs. Arrange on a platter, pass out the toothpicks, and watch as they disappear.
How to cook meatballs with safflower oil?
Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil. Wipe skillet clean.

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