MEATBALLS DIVINE
These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)
Provided by KARARNMI
Categories Italian Recipes
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.
- Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.
- Bake meatballs in preheated oven until cooked through, 15 minutes.
- Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 25.4 g, Cholesterol 105.9 mg, Fat 28.7 g, Fiber 3.9 g, Protein 26 g, SaturatedFat 10.5 g, Sodium 1348.7 mg, Sugar 12.8 g
MEATBALLS DIVINE
These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)
Provided by KARARNMI
Categories Italian Recipes
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.
- Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.
- Bake meatballs in preheated oven until cooked through, 15 minutes.
- Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 25.4 g, Cholesterol 105.9 mg, Fat 28.7 g, Fiber 3.9 g, Protein 26 g, SaturatedFat 10.5 g, Sodium 1348.7 mg, Sugar 12.8 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.
MEATBALLS DIVINE
These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)
Provided by KARARNMI
Categories Italian Recipes
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.
- Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.
- Bake meatballs in preheated oven until cooked through, 15 minutes.
- Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 25.4 g, Cholesterol 105.9 mg, Fat 28.7 g, Fiber 3.9 g, Protein 26 g, SaturatedFat 10.5 g, Sodium 1348.7 mg, Sugar 12.8 g
DIVINE MEATBALL SANDWICHES
The spread on these meatball sandwiches is what really sets them apart from others. You can experiment and customize by using your favorite meatballs, sauces and fresh bread. Good for a party finger food, or for lunch or dinner. I promise no meatball sandwich will be the same again! Cook time includes entire process.
Provided by Jamie Renee
Categories Spreads
Time 45m
Yield 2 footlong sandwiches
Number Of Ingredients 9
Steps:
- In a large pot combine frozen meatballs and spaghetti sauce.
- Heat over medium until meatballs are heated throughout.
- Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
- Slice Italian style bread loaves horizontally with serrated bread knife.
- Cut loaves into three- or four-inch sections to make small sandwiches.
- Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
- Preheat oven to 350°F.
- When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
- Put sandwich tops on and place on a foil-lined baking sheet.
- Bake about 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 1726.6, Fat 80.2, SaturatedFat 40.7, Cholesterol 217.7, Sodium 3700.8, Carbohydrate 187.1, Fiber 13.8, Sugar 26.3, Protein 61.9
MEATBALLS DIVINE
These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)
Provided by KARARNMI
Categories Italian Recipes
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.
- Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.
- Bake meatballs in preheated oven until cooked through, 15 minutes.
- Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 25.4 g, Cholesterol 105.9 mg, Fat 28.7 g, Fiber 3.9 g, Protein 26 g, SaturatedFat 10.5 g, Sodium 1348.7 mg, Sugar 12.8 g
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