MEXICAN MEATBALLS
I started making these meatballs years ago and brought them to every event imaginable. I never brought home leftovers and have been asked for the recipe so many times, I started bringing copies with me. Depending on the crowd you are going to feed, you can make these mild or spicy. Easy to make and they freeze well for pre-planning.
Provided by CaribbeanQueen
Categories Pork
Time 1h10m
Yield 40 meatballs, 20 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.
- Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside.
- Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
- Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
- For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro.
Nutrition Facts : Calories 232.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 66.3, Sodium 529.6, Carbohydrate 10.2, Fiber 1.4, Sugar 2.8, Protein 15.1
SESAME PORK MEATBALLS WITH CHILLI NOODLE BROTH
Transform pork mince into an Asian-inspired supper in just 40 minutes with this easy recipe - a true weeknight winner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
- Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.
Nutrition Facts : Calories 641 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 44 grams protein, Sodium 2.4 milligram of sodium
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
TINY MEATBALLS
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons olive oil in a medium saute pan or skillet over medium heat. Add the grated onion and a pinch of salt and cook until the onion begins to release some moisture and soften, about 2 minutes. Add the grated garlic and cook until softened. Remove from the heat and let cool.
- Soak the bread in the milk in a small bowl for 2 to 3 minutes.
- Combine the onion and garlic mixture with the ground meat in a large bowl. Add the egg. Squeeze out the bread, discarding the milk, and add the bread to the meat mixture along with the oregano, coriander, cumin, cinnamon and nutmeg. Sprinkle with salt and pepper. Mix the ingredients with your hands until they are evenly distributed. Form meatballs right away or cover and refrigerate until ready to use, up to 1 day.
- Put some flour in a bowl or pie plate. Form the meat mixture into balls a little bit smaller than golf balls. (This is easier to do with wet hands.) Roll them in the flour, shaking off any excess.
- Add enough canola oil to come up a third of the way in a large shallow saute pan or skillet and heat over medium-high heat. When the oil is hot, pan-fry the meatballs in batches, turning once, until cooked through but still moist inside, about 5 minutes. (Cut one open if you are unsure of doneness.) Remove to a plate lined with a paper towel to drain.
- Arrange the meatballs on a serving platter. Grind some fresh pepper over the top, then sprinkle on some torn mint leaves and the lemon zest. Drizzle with some olive oil and a sprinkle of salt. Serve the lemon wedges on the side.
MEATBALLS IN BROTH
Made this for entertaining, TRUE! Simple, EASY to do, Combination of ingredients are just THAT bit different as well, How long til someone tries this? Only time will tell!
Provided by mickeydownunder
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- COMBINE Ground Beef/Mince, Breadcrumbs, 1 TABLESPOON Chilli Sauce, Onion, Salt and Pepper; Mix WELL.
- ROLL into balls and place on tray; Refrigerate until ready to use.
- COMBINE Beef Stock, Brown Sugar, Lime Juice and remaining chilli sauce in a Saucepan; Bring to a BOIL.
- REDUCE heat to low, ADD Meatballs, until cooked through (About 8-10 minutes).
- Add Trimmed Spinich Leaves right before serving until spinich had wilted.
- ENJOY!
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.
PORK MEATBALLS IN HOISIN BROTH
Low in calories and cheap to make, these Asian-style meatballs are served in a clear and nourishing broth with plenty of veg
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
- Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.
Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium
TOASTED PASTA AND MEATBALLS IN PARMESAN BRODO
Provided by Justin Chapple
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, combine the Parmesan rind with the stock, garlic and a generous pinch of salt. Bring to a boil over high heat, then cover and let simmer over low heat.
- Meanwhile, in a large bowl, combine the pork with the breadcrumbs, egg, dill, 1/4 cup finely grated Parmesan, 1 1/2 teaspoons salt and 3/4 teaspoon pepper; mix well. Gradually mix in 1/4 cup of the Parmesan broth, then form the mixture into 16 meatballs.
- In a large skillet, melt the butter in 1 tablespoon of the olive oil over medium heat. Working over a bowl, break any long pasta into small pieces. Add all the pasta to the skillet and cook, stirring, until browned all over, about 5 minutes. Add the pasta to the Parmesan broth.
- Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add the meatballs to the Parmesan broth, cover and simmer until the meatballs are cooked through, 5 to 7 minutes. Stir in the spinach and peas and simmer until warm, 3 minutes. Serve in bowls, topped with grated Parmesan, dill sprigs and black pepper.
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