KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with 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 the 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 onion mixture and season generously with 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 your 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!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
DELICIOUS MEATBALLS
This delicious meatball recipe comes from my Italian grandfather. Serve with your favorite marinara sauce, freshly grated Parmesan cheese, and a side of veggies for a carb-conscious meal!
Provided by stefychefy
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Drizzle a large baking sheet with about 2 tablespoons olive oil.
- Heat remaining olive oil in a small saute pan over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and Italian seasoning; continue to saute until garlic is softened, 2 to 3 minutes. Remove from heat and allow to cool enough to handle.
- Combine beef, pork, bread crumbs, Parmesan cheese, milk, onion mixture, salt, and pepper in a large bowl. Mix together using your hands as quickly as possible as overmixing can produce a tough meatball.
- Form 1 1/2-inch meatballs and place on the prepared sheet.
- Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes, turning them over after 15 minutes.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 14 g, Cholesterol 130 mg, Fat 25.5 g, Fiber 1.2 g, Protein 28.2 g, SaturatedFat 9.1 g, Sodium 634.7 mg, Sugar 3.1 g
LIGHT AND FLUFFY MEATBALLS
Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 30 meatballs
Number Of Ingredients 14
Steps:
- Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
- Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
- Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.
EASY MEATBALLS
My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).
Provided by Love2Cook
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
- Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
- Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.
Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 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.
SUPER MOIST ITALIAN MEATBALLS
Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.
Provided by ItalianMan
Categories Meat
Time 1h5m
Yield 25-30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
- Shape mixture into 1-1/2" or 2" meatballs.
- In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
- Serve over pasta, or on hoagie buns for meatball subs.
THE JUICIEST MEAT BALLS EVER
Provided by George Duran
Categories appetizer
Time 35m
Yield about 20 meatballs
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in the milk while you prepare the other ingredients.
- Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
- Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
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
MOIST MEATBALLS
An excellent meatball, to accompany your spaghetti..The breadcrumb "mush" acts as both a "binder" and moisturiser, with the milk "adding fat" to the meat, and the crumbs retaining this and the moisture of the meat itself. Eliminating the white from the eggs, allows the yolk alone as a binder, and does not cloud the taste of the meatball with the eggwhite. This mixture of meat is my favourite, although the same could be done with "straight" ground beef, though its my thought that it wouldn't taste as good. The result will be "juicy", and the herb mixture will match well to any Italian cuisine. Again, I like mine a bit "hot" but you can adjust the cayenne to your own preference.
Provided by John DOH
Categories Meat
Time 55m
Yield 18-24 balls, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Allow meats to come to room temperature, and place in a mixing bowl.
- Separate the egg, discarding the white, add yolk to meat.
- In a separate bowl add milk to breadcrumbs and mix thoroughly to a loose but soaked slurry.
- Combine all ingredients with meat, and, using a fork, mix thoroughly until meats are fully mixed and seasonings evenly distributed in the mix.
- Allow to stand for 20 minutes, allowing herbs and seasonings to mix with the meats.
- Pluck the meat out gently, and gently roll into 1-1.25" balls of regular shape, smooth on the exterior, and place on a griddle pane.
- Insert in a 350* oven, and cook approximately 20 minutes, or until done.
Nutrition Facts : Calories 410.5, Fat 20.7, SaturatedFat 7.8, Cholesterol 189.6, Sodium 303.8, Carbohydrate 23.9, Fiber 2, Sugar 4, Protein 30.4
SO MOIST MEATBALLS
Make and share this So Moist Meatballs recipe from Food.com.
Provided by A la Carte
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove crusts from two slices of white bread, tear into pieces and soak in buttermilk for a few minutes. Mash with a fork to make a paste.
- Combine bread with ground pork and lean ground beef. Add grated Parmesan or Romano cheese, egg yolk, minced garlic, and parsley. Mix well.
- Divide into sixteen pieces and roll into balls. Add to your favorite marinara sauce and cook until they are done.
- Or bake at 350 degrees Fahrenheit for 20 minutes or until cooked through.
Nutrition Facts : Calories 419, Fat 28.3, SaturatedFat 11.2, Cholesterol 147, Sodium 282.6, Carbohydrate 8.6, Fiber 0.4, Sugar 2.1, Protein 30.5
MOIST & TASTY MEATBALLS
From Annabel Karmel, cordon bleu chef/author of First Meals (a baby to toddler cookbook). These yummy meatballs are easy to prepare and are deliciously moist (it's the apple). They are even pretty good on their own or served with sauces (mushroom, spaghetti/tomato). I always make a double batch and freeze half for later use. (My hubby likes the texture of beef, so when I double the recipe I use 1 lb beef, 1 lb turkey). They are slightly sweet but still savory.
Provided by JMigs0
Categories Apple
Time 30m
Yield 24 meatballs, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine all the ingredients except for the flour and oil.
- Use your hands to form the mixture into about 24 walnut-sized balls.
- Spread the flour on a plate and coat the meatballs.
- Heat the oil in a skillet, add the meatballs and cook over high heat for about 3 minutes, turning to brown all sides.
- Lower the heat a little and cook for about 12 minutes or until cooked through.
Nutrition Facts : Calories 116.6, Fat 5.8, SaturatedFat 2.3, Cholesterol 36.9, Sodium 138.2, Carbohydrate 4.1, Fiber 0.6, Sugar 2.9, Protein 11.6
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