Perfectly Portioned Meatballs Recipes
MEATBALLS
This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce...and beyond!
Provided by Ali
Time 45m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
- Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
- To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
- Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
- Serve meatballs immediately and enjoy!
PERFECTLY PORTIONED MEATBALLS
From Kraft. Tip 1 Special Extra Add 1 tsp. dried basil leaves or dried oregano leaves to meat mixture before patting into rectangle on work surface. Tip 2 Make Ahead Bake meatballs as directed; cool completely. Place in freezer-weight resealable plastic bag; freeze up to 3 months. Thaw in refrigerator, then reheat before serving. Tip 3 How to Easily Shape Meat Mixture into 8x4-inch Rectangle Line 8x4-inch loaf pan with plastic wrap, with ends of wrap extending over sides. Prepare meat mixture as directed; press onto bottom of prepared pan. If you have a second 8x4-inch loaf pan, cover meat layer in pan with plastic wrap. Top with second pan, then press bottom of pan to flatten meat mixture. Remove second loaf pan. Use ends of plastic wrap to remove meat layer from pan. Cut into 32 cubes, then roll each cube into ball.
Provided by gailanng
Categories Meatballs
Time 31m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Add milk to bread in large bowl; stir to evenly moisten bread. Let stand 1 minute Add remaining ingredients; mix just until blended.
- Pat into 8x4-inch rectangle on work surface; cut into 32 cubes. Roll each into ball; place on foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 16 minute or until done.
Nutrition Facts : Calories 294.5, Fat 16.6, SaturatedFat 7.4, Cholesterol 132.3, Sodium 319.6, Carbohydrate 4.5, Fiber 0.2, Sugar 0.4, Protein 29.9
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