Minty Meatballs Recipes

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MINI MEATBALLS



Mini Meatballs image

Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.

Provided by Martha Stewart

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

Time 20m

Yield Makes 40

Number Of Ingredients 9

1 pound lean ground beef
2 slices bacon (2 ounces), finely chopped
1/4 cup chopped fresh parsley
2 garlic cloves, minced
3 tablespoons grated Parmesan cheese
1 tablespoon plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
  • Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
  • To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

MINI MEATBALLS



Mini Meatballs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
  • Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINTY MEATBALLS



Minty Meatballs image

Provided by Liza Schoenfein

Categories     Beef     Bake     Low Fat     Dinner     Mint     Ground Beef     Quinoa     Healthy     Self     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 24 meatballs

Number Of Ingredients 11

1 1/2 pounds lean ground beef (85 percent lean)
1 cup cooked quinoa
1 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
1/2 cup fresh mint, finely chopped
1 egg, lightly beaten
2 cloves garlic, finely chopped
1/2 cup 1 percent milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon allspice
Parchment paper

Steps:

  • In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°F. Form meat mixture into 24 oval balls (about 3 tablespoons each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.

ITALIAN MINI MEATBALLS



Italian Mini Meatballs image

I make these up ahead of time and freeze. I can then use in recipes as needed. They are delicious and easy.

Provided by Chris from Kansas

Categories     Meat

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 lb bulk Italian sausage
1/2 lb ground beef
1/4 cup dry breadcrumbs
1/4 cup grated parmesan cheese
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 egg, beaten

Steps:

  • Heat oven to 350 degrees.
  • In medium bowl, combine all ingredients; shape into 3/4 inch balls.
  • Place meatballs in 15X10 inch jelly roll pan.
  • Bake 20 minutes or until brown.

MINTED MEATBALLS



Minted Meatballs image

This is my version of an old Greek recipe. The addition of dried mint flakes sets these meatballs apart from any others I've ever tried. - Joyce Acheson, Soldier Pond, Maine

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 40 meatballs.

Number Of Ingredients 12

4 slices bread
1/2 cup water
1 egg, beaten
1 medium onion, finely chopped
1/2 cup minced fresh parsley
1 garlic clove, minced
2 teaspoons dried mint flakes
1 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
1 cup all-purpose flour
1/2 cup vegetable oil

Steps:

  • Dip bread in water; squeeze out excess moisture. Crumble bread into a large bowl. Add the egg, onion, parsley, garlic, mint, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. Roll in flour. In a large skillet, cook meatballs in oil over medium heat for 15 minutes or until no longer pink.

Nutrition Facts :

MEATBALLS WITH OUZO AND MINT



Meatballs with Ouzo and Mint image

Plump meatballs, called keftedes in Greek, are flavored with mint and garnished with a shower of fresh lemon zest.

Provided by Martha Stewart

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

Yield Makes about 50

Number Of Ingredients 13

2 slices day-old white bread, crusts removed
3 tablespoons ouzo
1/2 medium onion, finely chopped
1/4 cup extra-virgin olive oil, plus more if needed
1 pound ground beef (85 percent lean)
1 large egg, plus 2 large egg yolks, lightly beaten
2 tablespoons capers, rinsed and finely chopped
1 small garlic clove, minced
3 tablespoons finely chopped fresh mint
1/2 teaspoon dried oregano
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 lemon

Steps:

  • Tear bread into bite-size pieces, and place in a small bowl. Add ouzo. Let stand for 10 minutes to soak. Squeeze excess liquid from bread. Transfer bread to a medium bowl. Cook onion in 2 tablespoons oil over medium heat, stirring frequently, until soft, about 6 minutes. Add onion to bowl with bread.
  • Add ground beef to bowl, and break up with your hands. Stir in egg and yolks, capers, garlic, mint, oregano, and salt. Season with pepper. Knead mixture until well combined, then use a spoon to stir until smooth. With moistened hands, shape mixture into 1-inch meatballs, and place on a tray. Cover, and refrigerate for 1 hour.
  • Heat remaining 2 tablespoons oil in a heavy skillet over medium-high heat, and cook meatballs in batches, about 12 at a time, turning until evenly browned, about 5 minutes. Add fresh oil as needed for each batch. (While you work, keep cooked meatballs warm on a rimmed baking sheet in a 200-degree oven.) Finely grate lemon over meatballs, and serve warm.

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Top Asked Questions

How to make lamb meatballs?
How to Make It. Step 1. In a bowl, mix the lamb with the egg, bread crumbs and 1 tablespoon of the mint. Season with salt and pepper. Form the mixture into 1-inch balls. Step 2. Heat the olive oil in a very large skillet. Add the meatballs and fry over moderately high heat until browned all over, about 4 minutes.
How do you make Italian meatballs?
Use your fingers to gently mix the onion, mint, and lamb together. Sprinkle the mixture with the paprika, cumin, salt, and cayenne, if using, and, again, use your fingers to gently but thoroughly mix the ingredients. Roll the mixture into meatballs, about 2 tablespoons at a time.
What are the ingredients in Meatballs?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Mint, cumin, paprika, grated onion, and tender ground lamb make easy and super flavorful meatballs.
How to cook Meatballs on the stove with sauce?
Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.

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