ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES
My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!
Provided by QUEENGODDESSNANCE
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 38.5 g, Cholesterol 147.9 mg, Fat 25.5 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 591.5 mg, Sugar 2.1 g
MEATBALL NIRVANA
These meatballs are a compilation of many, many meatball recipes to finally achieve what I was looking for... Meatball Nirvana! Cover with your favorite red sauce and serve with pasta or in crusty garlic bread rolls.
Provided by lovestohost
Categories Main Dish Recipes Meatball Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
- Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 15.3 g, Cholesterol 94.8 mg, Fat 16.8 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 6.8 g, Sodium 939.9 mg, Sugar 3.4 g
POLPETTE ALLA NAPOLETANA (NEAPOLITAN MEATBALLS)
This is a recipe from Mario Batali, and is incorporated into 'Timpano Di Maccheroni' (the mythic pasta dome, recipe #85372). Fabulous meatballs. My husband has resigned his own recipe in lieu of this one.
Provided by skat5762
Categories Meat
Time 1h20m
Yield 12-15 meatballs
Number Of Ingredients 11
Steps:
- In a shallow bowl, soak the bread cubes in water to cover for a minute or two.
- Drain the bread cubes and squeeze with your fingers to press out the excess moisture (make sure you do this well).
- In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, parsley, toasted pine nuts, salt and pepper, and mix with your hands to incorporate.
- With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larer than a golf ball.
- In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
- Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
- Add the tomato sauce and reduce the heat to a simmer.
- Cook all the meatballs for 30 minutes.
- Set aside and allow to cool; save the sauce for another use.
MOM'S MEATBALLS WITH NEAPOLITAN MEAT SAUCE
Provided by Food Network
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.
- For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk.
- Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl.
- Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.
- Add meatballs to the sauce and braise until tender. Serve hot.
NEAPOLITAN MEATBALLS WITH RAGU
Categories Beef Casserole/Gratin Sauce Bake
Number Of Ingredients 11
Steps:
- Heat the oven to 475 degrees F with a rack in the middle position. Line a rimmed baking sheet with parchment and mist with cooking spray. In a large Dutch oven over medium-high, heat 2 T oil until shimmering. Add the onion and 1/2 t salt, then cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and 1 t pepper flakes, cook, stirring until fragrant, about 30 seconds. Remove the pot from the heat, then transfer half of the onion mixture to a large bowl.
- In a medium bowl, combine the panko and 1 1/4 C water; press the panko into the water and let stand until fully softened, about 5 minutes. Mash with your hands to a smooth paste, then add to the bowl with the onion mixture. Using a fork, mix until well combined and smooth. Stir in the grated cheese, beaten eggs, the remaining 2 T oil, 1 1/2 t salt and 2 t black pepper. Add the meat and mix with hands until completely homogenous.
- Using a 1/2-cup dry measuring cup, divide the mixture into 8 portions. Using your hands, shape each into a compact ball and place on the prepared baking sheet, spacing them evenly apart. Refrigerate uncovered for 20 minutes. Re-shape the meatballs if they have flattened slightly, then bake until lightly browned, about 20 minutes. Let cool on the baking sheet set on a wire rack for about 10 minutes.
- While the meatballs cook, in a food processor or blender, puree the tomatoes one can at a time with their juices until smooth, about 30 seconds, transferring the puree to the Dutch oven with the remaining onions. Add remaining 1/2 t pepper flakes, the basil and the chunk of cheese. Bring to a simmer over medium-high heat and cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste and season with salt and pepper.
- Using a large spoon, carefully transfer the meatballs to the sauce, then, using 2 spoons, turn each to coat. Bring to a gentle simmer, then reduce to medium-low, cover and cook for 5 minutes. Remove the pot from the heat and let stand, covered, for about 5 minutes to allow the meatballs to firm up slightly. Remove and discard the cheese chunk. Serve with additional grated cheese.
POLPETTE NAPOLETANE (NEAPOLITAN MEATBALLS)
Found this on the Food Network and they sound wonderful and very different. However, I did increase the amount of meat in this recipe. The meatball ingredients are mixed, then rolled into balls and a small piece of fresh mozzarella is tucked inside before frying. Great for adding to tomato sauce when making pasta.
Provided by Marie
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, place the bread; cover with milk and leave to soak.
- Chop parsley and garlic together.
- Squeeze milk out of the bread and add to meat along with parsley and garlic in a large mixing bowl.
- Mix ingredients together, then add eggs and mix again.
- Add Parmesan cheese and season with salt and pepper to taste.
- Shape meatballs, make a hole in the top and insert a small piece of mozarella.
- Cover over mozzarella, then roll meatballs in bread crumbs.
- Fry in heated olive oil for 5 minutes, then turn over.
- When golden brown and crusty on both sides, remove from pan and drain on paper towels.
- Add meatballs to your favorite tomato sauce and cook very slowly for 45 minutes on low heat.
Nutrition Facts : Calories 425.2, Fat 24.1, SaturatedFat 10.5, Cholesterol 140.2, Sodium 528.6, Carbohydrate 23.2, Fiber 1.7, Sugar 2.1, Protein 27.5
MARIO BATALI NEAPOLITAN MEATBALLS
Steps:
- 1. In a shallow bowl, soak the bread cubes in water to cover for a minute or two 2. Drain the bread cubes and squeeze with your fingers to press out the excess moisture 3. In a large bowl, combine the bread cubes, beef, eggs, garlic, pecorino, toasted pine nuts 4. With wet hands, form the mixture into 12-15 meatballs, each smaller than a tennis ball, but larger than a golf ball 5. In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking 6. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes 7. Add the tomato sauce and reduce the heat to a simmer 8. Cook all the meatballs for 20-30 minutes
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