MEATBALLS (MADE WITH OATMEAL)
Make and share this Meatballs (Made With Oatmeal) recipe from Food.com.
Provided by tori.zombie
Categories Meat
Time 27m
Yield 2-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350.
- In a medium or large bowl knead together all ingredients. Form into decent size balls and place on a greased cookie sheet or pizza pan.
- Bake for 20-25 minutes, or until browned on outside. (Baking time may vary for your oven!).
Nutrition Facts : Calories 639.1, Fat 40, SaturatedFat 15.7, Cholesterol 255.8, Sodium 216.3, Carbohydrate 16.7, Fiber 2, Sugar 0.3, Protein 50
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.
ITALIAN TOFU MEATBALLS
They're the same as Italian meatballs but with tofu. I had to go through many recipes and cobble pieces together to get something that tasted normal. Olive oil helps them crisp up in the oven. I ate these with basic marinara and they were delicious.
Provided by orb205
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 15 minutes to drain excess water. Break tofu into small pieces and squeeze again to remove as much water as possible.
- Place tofu in a large bowl. Add onion, egg, bread crumbs, Parmesan cheese, Worcestershire sauce, basil, marjoram, rosemary, oregano, thyme, red pepper flakes, salt, hot sauce, and garlic; mix well with your hands until thoroughly combined.
- Drizzle some olive oil on the lined baking sheet. Form tablespoonfuls of tofu mixture into balls and arrange in rows on the baking sheet. Drizzle remaining olive oil over meatballs.
- Bake in the preheated oven until browned and firm to the touch, 25 to 30 minutes.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 19 g, Cholesterol 55.3 mg, Fat 23.2 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 4.9 g, Sodium 917.4 mg, Sugar 4.3 g
MINT AND OUZO FLAVORED MEATBALLS: KEFTEDAKIA
Provided by Food Network
Categories main-dish
Time 1h45m
Yield about 3 dozen
Number Of Ingredients 35
Steps:
- In a bowl, soak the bread pieces in the ouzo until the ouzo is absorbed, about 5 minutes.
- In a skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove from the heat and let cool.
- In a large bowl, combine the meat and onions. Squeeze the bread dry and add to the mixture. Add the remaining ingredients except the flour and Essence, and mix well with your hands. With wet hands, shape the mixture into small balls about the size of a walnut.
- In a shallow dish, combine the flour and Essence. Roll the meatballs in the flour to lightly coat on all sides. Place on a baking sheet and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- In a large skillet, heat the remaining 1/4 cup of oil over high heat. Add the meatballs in batches, being careful not to overcrowd and cook until evenly browned and cooked through, shaking the pan from time to time, 8 to 10 minutes. Remove with a slotted spoon, drain on paper towels, and place in a baking dish in the oven to keep warm. Cook the remaining meatballs, adding more oil as needed to the pan.
- Make the sauce in a separate pan.
- In a separate pan, add the olive oil and heat. When the oil is hot, add the onion and saute for 2 minutes. Season with salt and pepper. Add the garlic and cook for 30 seconds. Remove from the heat and carefully add the ouzo. Return the mixture to the heat and flambe. Cook until the flames die down. When the flames go out, add the herbs and cook for 1 minute. Add the lemon juice and pour over the meatballs.
- Arrange on a platter, sprinkle with the chopped herbs and grated Kefalotyri, and serve hot with glasses of ouzo.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
OUZO MEATBALLS
I love meatballs and I love all kinds of them. This version with Greek spices can be used as appetizer, as "Hamburger" or cooked again in tomato sauce. Mint, Dill and Ouzo give them the special touch! If you dont' have ouzo feel free to usa any anised spirits (for example the french "pastis").
Provided by Artandkitchen
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Fry onions in olive oil until golden.
- Mix fried onion and all other ingredients together. For this step I use a food processor provided of a spiral dough hook.
- Grease a baking mold with olive oil.
- Grease your hands and shape small balls of about 2''.
- Bake under the grill for about 15 Minutes or until lightly browned und through.
- Serve warm or cold.
- Note: After cooking or just before finishing you can add to the mold the content of 1 tin canned tomatoes, fried onion, parsley, salt and pepper. Bake until boiling and serve.
Nutrition Facts : Calories 119.9, Fat 8.1, SaturatedFat 1.4, Cholesterol 46.5, Sodium 613.1, Carbohydrate 6.3, Fiber 0.8, Sugar 1.5, Protein 2.4
MEATBALLS WITH OUZO AND MINT
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
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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