Marys Baked Italian Meatballs Recipes

ITALIAN BAKED MEATBALLS

Italian Baked Meatballs image

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Provided by Dawn Fronius

Categories World Cuisine Recipes European Italian

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
Bake in the preheated oven until browned, about 30 minutes.

Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g

MARY'S BAKED ITALIAN MEATBALLS

Mary's Baked Italian Meatballs image

Buttermilk is the surprising secret for these flavorful meatballs! This is an adaptation from Cook's Illustrated's Pasta book. These are juicy and tender but lean, and ready to plop into your favorite sauce.

Provided by Clare Bear

Categories Meat

Time 35m

Yield 20 meatballs, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 clove garlic
1/2 cup onion
3 slices bread
3/4 cup buttermilk
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup grated parmesan cheese
1 egg
1 tablespoon parsley
black pepper
1 1/4 lbs lean ground beef

Steps:

In a food processor, mince garlic.
Add onion, and pulse to chop.
Add bread slices, crumbled, and pulse to shred.
Add buttermilk, pulse, and let stand until liquid is absorbed.
Add red pepper flakes, salt, Parmesan cheese, egg, parlsey and pepper, and pulse to mix.
Add ground beef, pulse till thoroughly mixed.
Form into meatballs 1-1/2 to 2 inches in diameter.
They will be soft (it makes about 20 meatballs or so).
Place on a foil-lined 10 x 15 jelly roll pan.
Bake at 400 degrees for about 20 minutes.

GRANDMA MARONI'S MEATBALLS AND SAUCE

Grandma Maroni's Meatballs and Sauce image

Try chef Mike Maroni's family recipes when you're craving classic Italian fare.

Provided by Martha Stewart

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

Yield Makes 14 meatballs

Number Of Ingredients 15

Ingredients

Olive oil or nonstick cooking spray
1 pound ground beef chuck
1 1/2 cups finely grated Pecorino Romano cheese
1 1/2 cups fresh breadcrumbs
3 large eggs
1/4 cup milk
1/2 cup minced fresh flat-leaf parsley
1/4 cup chopped fresh basil
1/2 small onion, grated
3 tablespoons minced garlic
Coarse salt
1 pound spaghetti
Maroni's Tomato Sauce
1/2 cup fresh basil leaves, julienned
Freshly grated Pecorino Romano cheese, for serving

Steps:

Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.

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