MINI TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 42 mini meatballs
Number Of Ingredients 23
Steps:
- Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
- Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts : Calories 48, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
MINI MEATBALLS WITH RASPBERRY-BALSAMIC BARBECUE SAUCE
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs).
- In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels.
- For the sauce: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl.
- Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.
MORTADELLA MEATBALL SLIDERS
Provided by Giada De Laurentiis
Time 50m
Yield 15 sliders
Number Of Ingredients 18
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined.
- Drizzle 2 tablespoons olive oil on a small rimmed baking sheet. Scoop the mixture into 12 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 15 minutes.
- For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and 1/4 cup cold water and puree until it's a relatively smooth paste. Add the cheese and pulse to combine.
- Remove the meatballs from the oven and spread a teaspoon of pesto on each meatball. Bake for an additional 5 minutes.
- For the sliders: Spread a little pesto on the top and bottom of each bun. Place a pinch of arugula on the bottom and a meatball on the arugula. Top with the top half of the buns and serve.
MINI MEATBALL HEROES BY GIADA
This recipe comes from Giada De Laurentiis. Mmmmmm....this is on the table in less than an hour! You can use any combination of meats to equal 1-1/2 pounds.
Provided by Charmie777
Categories Lunch/Snacks
Time 40m
Yield 12 mini sandwiches
Number Of Ingredients 17
Steps:
- To make the meatballs, whisk the first 7 ingredients in a large bowl to blend.
- Stir in the cheese and bread crumbs.
- Mix in the meats.
- Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
- Heat the oil in large frying pan over medium-high heat.
- Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
- Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
- Season to taste with salt and pepper.
- To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
- Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
- Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.
Nutrition Facts : Calories 291.1, Fat 19.2, SaturatedFat 6.7, Cholesterol 61.9, Sodium 784.4, Carbohydrate 13.6, Fiber 2.1, Sugar 7.5, Protein 15.6
MINI MEATBALL SANDIES
Provided by Giada De Laurentiis
Categories appetizer
Time 33m
Yield 12 sandies
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes.
- Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling.
- Arrange the sandies on a platter and serve.
MINI MEATBALLS
I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth.
Provided by Seedbeads
Categories Meat
Time 20m
Yield 40-48 meatballs
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix really well.
- Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
- Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
- Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).
MEATBALL HERO
Make and share this Meatball Hero recipe from Food.com.
Provided by LMillerRN
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees;.
- On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano.
- Bake 15 minutes.
- Sprinkle vegetables with vinegar, and season with salt; toss to coat.
- Push vegetables to one side of pan; place meatballs on other end.
- Bake until meatballs are cooked through and vegetables are tender, about 15 minutes.
- Serve in rolls.
Nutrition Facts : Calories 291.7, Fat 9.7, SaturatedFat 1.4, Sodium 323.6, Carbohydrate 45, Fiber 4.2, Sugar 5.1, Protein 8.3
MINI MEATBALL HERO SANDWICHES
You can of coarse use your favorite meatball recipe for these, but the ingredients listed here makes a great mini meatball with lot of flavor, or see my recipe #69173. Purchase the longer crusty rolls for this. You can prepare the meatballs and simmer in the sauce, then refrigerate until ready to use. Prep time does not include making the marinara sauce.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350°F.
- Prepare a baking sheet.
- In a large bowl combine the first 9 ingredients (up to the marinara sauce) mix well with clean hands to combine, if the mixture is too soft then add in a bit more cornflake crumbs.
- Shape into 1-1/2-inch balls, then place on prepared baking sheet.
- Bake the meatballs for about 20 minutes or until cooked and browned.
- Bring the marinara sauce to a simmer on top of the stove.
- Add in the cooked mini meatballs and simmer for about 20 minutes (you can refrigerate this and then use the following day, just rewarm over low heat before using).
- With your fingers press down the bottom part of each bun to create a depression in the middle.
- Spoon about 5-6 meatballs into the depression and then spoon the sauce over to coat.
- Sprinkle with grated Parmesan cheese or mozzarella cheese, if desired.
- Place the tops of buns over and enjoy!
Nutrition Facts : Calories 632.6, Fat 29.1, SaturatedFat 10.5, Cholesterol 160, Sodium 1424.5, Carbohydrate 53.1, Fiber 2.2, Sugar 16.3, Protein 37.6
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