CLASSIC MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
- Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
- Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
- Transfer the meatballs and sauce to a slow cooker and keep on warm.
PEPPERONI MEATBALLS
Provided by Chef Nate Appleman : Shows : Food Network
Time 2h15m
Yield 25 meatballs
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F. Grease 2 baking sheets with olive oil; set aside. Mix the beef short rib, chuck, brisket and fat in a large bowl. Add the bread, garlic, 1 tablespoon plus 1 teaspoon salt, chili powder, chili paste, fennel and anise seeds, and oregano; mix until combined. Grind the meat mixture in a meat grinder with a 1/4-inch grind die into a large bowl. Add the wine, ricotta and eggs and mix by hand until combined. (The mixture should be wet and tacky.)
- Form the mixture into 1 1/2-inch meatballs and put on the prepared baking sheets. Bake until the meatballs are brown, 15 to 20 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F.
- Transfer the meatballs to a roasting pan. Pour the crushed tomatoes and their juices over the meatballs, cover with foil and bake until the meatballs are tender and have absorbed some of the sauce, 1 hour to 1 hour, 30 minutes. Scatter the basil leaves over the sauce.
- Divide the meatballs and sauce among bowls. Top with grana padano and drizzle with olive oil. Serve with bread, if desired.
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.
CANADIAN MEATBALLS
Whenever we have a brunch at school, I always make these meatballs, and everyone looks forward to sampling them. They make about 5 dozen so they are ideal for potlucks. -Terry Skibiski, Barrington, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the eggs, milk, bread crumbs, cheese and onion. Crumble sausages over mixture and mix well. With wet hands, shape into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°. Drain onto paper towels., Meanwhile, in a large skillet, whisk the sauce ingredients until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add meatballs; stir to coat.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
EASY HOMEMADE MEATBALLS
This is the recipe for easy homemade meatballs that my mother used growing up. I now make them for my family, and my picky husband loves them. Serve with your choice of pasta.
Provided by Donelle
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough.
- Shape into 1- to 2-inch balls.
- Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side.
- Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.
Nutrition Facts : Calories 525.6 calories, Carbohydrate 44.8 g, Cholesterol 125.8 mg, Fat 25 g, Fiber 7.4 g, Protein 29.7 g, SaturatedFat 8.4 g, Sodium 1180.4 mg, Sugar 20.1 g
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
CHEF JOHN'S MEATLESS MEATBALLS
I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g
PECAN BALLS (CHRISTMAS COOKIES)
Make and share this Pecan Balls (Christmas Cookies) recipe from Food.com.
Provided by LiisaN
Categories Dessert
Time 30m
Yield 36-42 cookies
Number Of Ingredients 7
Steps:
- Mix ingredients together until well blended.
- Hand form into small balls.
- Bake at 300° up to 15 minutes. (These will not brown).
- While balls are still warm, roll into powdered sugar.
POLYNESIAN MEATBALLS
With pretty bits of pineapple, these meatballs are sure to attract attention-and the sweet-tart sauce brings people back for seconds. -Carol Wakley, North East, Pennsylvania
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield about 6 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet., Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through.
Nutrition Facts : Calories 37 calories, Fat 1g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
HOMEMADE MEATBALLS
What comes to mind when you think of meatballs? Some might remember as far back as Lady and the Tramp and the romantic scene shared over a plate of meatballs. Or you might think of Subway's pretty decent meatball sub with marinara sauce. Some might even think of trips to Ikea and the inevitable plate of Swedish Meatballs that somehow go hand in hand with buying furniture.
Provided by The Cooking Jar
Categories Meatballs
Time 30m
Yield 55 meatballs, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a large mixing bowl and mix them together throughly with your hands.
- Scoop out about 1 tablespoon worth of meatball mixture and squeeze it several times to pack it tightly.
- Roll the mixture between the palms of your hands to form a 1 1/2" meatball.
- Arrange each meatball on a baking sheet.
- Bake the meatballs at 425 degrees F for 10-12 minutes.
- Once cooked, remove from oven and place on cooling rack.
- Allow the meatballs to cool down before trying to pick them up or they will break apart.
- Enjoy!
Nutrition Facts : Calories 378.5, Fat 22.6, SaturatedFat 9.4, Cholesterol 134.8, Sodium 721, Carbohydrate 12.2, Fiber 0.8, Sugar 1.3, Protein 29.7
MEDITERRANEAN KOFTA MEATBALLS
For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
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