Perfectly Portioned Meatballs Recipes
PERFECTLY PORTIONED MEATBALLS
Change the game with these delicious and simple Perfectly Portioned Meatballs. Why serve up meatballs that are too big or too small when you can make meatballs that are just right? Read on to see how to make these perfectly portioned meatballs yourself.
Provided by My Food and Family
Categories Home
Time 27m
Yield 16 servings, 2 meatballs
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Add milk to bread in large bowl; stir to evenly moisten bread. Let stand 1 min. 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 min. or until done (160ºF).
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 15 g
THE JUICIEST MEAT BALLS EVER
Provided by George Duran
Categories appetizer
Time 35m
Yield about 20 meatballs
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in the milk while you prepare the other ingredients.
- Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
- Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
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
ITALIAN MEATBALL PERFECTION
This is one you'll be proud to present at parties! If you allow the meatballs to cool and then freeze, they make amazing, convenient meals!
Provided by Jennifer DeMent
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
- Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
- Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
- Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 503.6 calories, Carbohydrate 24.6 g, Cholesterol 151.4 mg, Fat 29.6 g, Fiber 1.1 g, Protein 32.9 g, SaturatedFat 11 g, Sodium 1384.6 mg, Sugar 2.6 g
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