No Fuss Meatballs Recipes
NO-FUSS MEATBALLS
I can always rely on these easy-to-make meatballs to feed my hungry family in a hurry. The simple yet savory sauce is made with just two ingredients I always have on hand, and it keeps the meatballs moist and tender.-Dr. L. M. Walton, Farmerville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients. Add beef; mix well. Shape into 1-1/4-in. balls. In a Dutch oven or large saucepan over medium heat, bring ketchup and ginger ale to a boil. Reduce heat. Add meatballs; cover and simmer for 30 minutes or until meat is no longer pink. Serve over rice.
Nutrition Facts :
MAURO'S MAGICAL NO-BREAD MEATBALLS
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the cashews and garlic in a small pot and cover with water. Boil for 15 minutes, then drain completely. Place the cooked cashews and garlic in a food processor with olive oil. Process until a paste forms, about 1 minute.
- Combine cashew paste with ground meats, Pecorino, parsley, eggs and some salt and pepper. Knead until well combined. Using a measuring cup, form into heaping 1/4-cup-sized meatballs.
- Heat enough canola oil to come 1/2-inch up the side of a low-sided Dutch oven or heavy bottomed skillet to 350 degrees F. Add meatballs in batches and brown the meatballs on all sides until dark brown and cooked through, about 5 minutes a side. Let drain on a wire rack and serve with your favorite spaghetti and tomato sauce.
NO-FUSS MEATBALLS
I found this recipe in Taste Of Home Quick Cooking magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Weeknight
Time 16m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, cook meatballs in soy sauce until heated through. Combine the chili sauce, jelly and mustard; pour over the meatballs.
- Cook and stir until jelly is melted and mixture comes to a boil. Reduce heat; cover and simmer for 1-2 minutes.
Nutrition Facts : Calories 26.7, Fat 0.1, Sodium 149.5, Carbohydrate 6.2, Fiber 0.5, Sugar 4.2, Protein 0.3
NO MESS BASIC MEATBALLS
Some recipes fry meatballs for extra flavor and firm texture, however you can retain plenty of flavor and texture by baking them at a high temperature. "Juicy, aromatic, packed with flavor homemade Italian meatballs." You can cook these meatballs ahead and then freeze them on a baking sheet. When frozen remove and store in a freezer bag. Submitted to www.recipezaar.com on Feb. 22, 2010.
Provided by Papa D 1946-2012
Categories Meat
Time 50m
Yield 30-33 meatballs
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- Stir together all ingredients (except the ground meat & 1 cup of beef broth for baking) in a large mixing bowl.
- Add the ground chuck and mix together thoroughly.
- Coat a baking sheet with nonstick spray.
- Shape the meat mixture into balls about 2" in diameter and place on baking sheet spaced so as they aren't touching.
- Cover bottom of baking sheet with the 1 cup of beef broth.
- Bake for 25 minutes or until the meatballs are just cooked through.
- Reserve pan juices for your favorite sauce.
NO-FUSS MEATBALLS
You'll be amazed that something so good takes so little time to prepare.
Provided by Allrecipes Member
Yield 24
Number Of Ingredients 5
Steps:
- In a skillet, cook meatballs in soy sauce until heated through.
- Combine the chili sauce, jelly and mustard; pour over the meatballs. Cook and stir until jelly is melted and mixture comes to a boil. Reduce heat; cover and simmer for 1-2 minutes.
Nutrition Facts : Calories 62 calories, Carbohydrate 7.6 g, Cholesterol 13.8 mg, Fat 2.1 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 196.5 mg, Sugar 4.9 g
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