THE MEATBALL SHOP'S CLASSIC BEEF MEATBALLS
The Meatball Shop's Classic Beef Meatballs
Provided by The Rachael Ray Staff
Number Of Ingredients 22
Steps:
- For the Meatballs: Preheat the oven to 450F
- Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface
- Set aside
- Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly
- Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid
- The meatballs should be touching one another
- Roast for 20 minutes, or until the meatballs are firm and cooked through
- A meat thermometer inserted into the center of a meatball should read 165F
- While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often
- When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan
- Pour the tomato sauce over them
- Return the meatballs to the oven and continue roasting for another 15 minutes
- For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat
- Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes
- Add the tomato paste and continue cooking for 5 minutes
- Add the tomatoes and stir constantly until the sauce begins to boil
- Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning
- Taste and season with additional salt, if desired
- Remove the bay leaf before serving
CLASSIC MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
- Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
- Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
- Transfer the meatballs and sauce to a slow cooker and keep on warm.
CLASSIC BEEF MEATBALLS
Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
Provided by Martha Stewart
Yield Makes about 2 dozen 1 1/2-inch meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
- In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
- Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
- Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
- Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.
CLASSIC BEEF MEATBALLS
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.
Provided by Daniel Holzman
Categories Cheese Egg Tomato Bake Super Bowl Father's Day Dinner Ground Beef Family Reunion Poker/Game Night Party Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
- When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
CLASSIC MEATBALLS
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
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.)
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
MEATBALL SHOP CLASSIC MEATBALL
Steps:
- For the Meatballs: Preheat the oven to 450F. Drizzle the olive oil into a 913-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F. While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often. When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes. For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving. - See more at: http://www.rachaelrayshow.com/recipe/13553_The_Meatball_Shop_s_Classic_Beef_Meatballs/#sthash.ZevcX4t8.dpuf
EXCELLENT CLASSIC MEATBALLS
These are the best meatballs I've ever tasted!! Add them to a simmering pot of sauce, have meatball subs or, as one blog suggested, serve them on top of polenta for a surprisingly tasty entree. The sauteed onions and garlic make this recipe special, but you can vary the meats or the size of the meatballs to suit your tastes. From chef Anne Burrell, Mario Batali's long time sous chef on Iron Chef America, who mixes crazy personality with excellent techniques. The recipe came with one for marinara sauce, but there are so many good ones posted here I didn't include it.
Provided by ninja
Categories Pork
Time 1h23m
Yield 18-20 golfball-sized meatballs
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with Kosher 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 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 bread crumbs. It works well to squish the mixture with your hands. Add the cooled onion mixture, season generously with Kosher salt and squish some more. Add the 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 350 degrees F.
- Shape the meat into desired size. Some people like 'em big; some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides.
- Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a 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! YUM!
CLASSIC COCKTAIL MEATBALLS
Make a timeless party favorite: Classic Cocktail Meatballs! Show off your cocktail meatballs on a platter or keep them at a low simmer in a slow cooker.
Provided by My Food and Family
Categories Home
Time 35m
Yield 50 servings, 1 meatball each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
- Bake 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
- Add meatballs to sauce; stir to evenly coat.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 5 g, Protein 4 g
More about "meatball shop classic meatballs recipes"
THE MEATBALL SHOP COOKBOOK'S CLASSIC BEEF MEATBALLS
From everydaycookingadventures.com
2.9/5 (7)Estimated Reading Time 2 mins
THE MEATBALL SHOP'S CLASSIC TOMATO SAUCE | RECIPE
From rachaelrayshow.com
CLASSIC MEATBALLS | THRIFTY FOODS RECIPES
From thriftyfoods.com
COPYCAT OLD SPAGHETTI FACTORY’S CLASSIC MEATBALLS RECIPE
From recipes.net
CLASSIC BEEF MEATBALLS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HOW TO MAKE CHICKEN MEATBALLS FROM NYC'S MEATBALL …
From spoonuniversity.com
THE MEATBALL SHOP'S CLASSIC BEEF MEATBALLS RECIPE
From mastercook.com
TRADITIONAL ITALIAN BEEF MEATBALLS RECIPE - SAUDER'S EGGS
From saudereggs.com
THE MEATBALL SHOP COOKBOOK HARDCOVER – NOV. 1 2011
From amazon.ca
Reviews 330Format HardcoverAuthor Daniel Holzman, Michael Chernow, Lauren Deen
20 HOMEMADE SAUCES FOR MEATBALLS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
11 MEATBALL RECIPES THAT BRING BIG FLAVOUR TO THE TABLE
From chatelaine.com
MELT IN YOUR MOUTH MEATBALL RECIPE - OH SWEET BASIL
From ohsweetbasil.com
CLASSIC SAUCE COLLECTION - THE MEATBALL SHOP
From themeatballshop.com
MEATBALL RECIPES - MEATBALL SHOP NYC - OPRAH WINFREY
From oprah.com
LEARN TO MAKE THE MEATBALL SHOP’S CLASSIC MEATBALLS
From amny.com
CLASSIC ITALIAN MEATBALLS - CANADIAN LIVING
From canadianliving.com
CLASSIC MEATBALL RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
CLASSIC MEATBALLS RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
MEATBALL IN APPEARANCE SPAGHETTI SEEN - DTR.SHOP.IS.IT
From dtr.shop.is.it
CLASSIC MARINARA MEATBALLS - MARINELLISAUCE.COM
From marinellisauce.com
LEARN TO MAKE THE MEATBALL SHOP'S CLASSIC MEATBALLS - PINTEREST
From pinterest.com
CLASSIC MEATBALLS - MEATBALL EMERGENCY
From meatballemergency.com
STOP AND SHOP MEATBALLS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
38 MEATBALL RECIPES ALL IN ONCE PLACE - KITCHN
From thekitchn.com
CLASSIC MEATBALLS RECIPE - CUISINART.COM
From cuisinart.com
THE MEATBALL SHOP'S CLASSIC BEEF MEATBALLS RECIPE | MEATBALL SHOP, …
From pinterest.co.uk
CLASSIC ITALIAN MEATBALLS RECIPE - FAMILYSTYLE FOOD
From familystylefood.com
CLASSIC HOMEMADE MEATBALLS - WELL SEASONED STUDIO
From wellseasonedstudio.com
CLASSIC MEATBALLS | SAVEUR
From saveur.com
CLASSIC MEATBALLS RECIPE | WOOLWORTHS
From woolworths.com.au
CLASSIC MEATBALLS RECIPE - MICHAEL POLLAN
From michaelpollan.com
CLASSIC MEATBALLS - DEBRUYCKER CHAROLAIS
From buydcmeat.com
MEATBALL SEEN APPEARANCE IN SPAGHETTI - GCN.SHOP.IS.IT
From gcn.shop.is.it
CLASSIC ITALIAN MEATBALLS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HOW TO MAKE THE MEATBALL SHOP'S TURKEY MEATBALLS - FORBES
From forbes.com
EASY CLASSIC BAKED MEATBALLS (EASY RECIPE) - THE BUSY BAKER
From thebusybaker.ca
CLASSIC MEATBALL RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
CLASSIC MEATBALLS - GRAB YOUR SPORK | GRABYOURSPORK.COM
From grabyourspork.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