PUBLIC HOUSE MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h
Yield about 12 meatballs
Number Of Ingredients 26
Steps:
- For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture. Mix well into a paste. Add the beef, pork, veal, prosciutto, Romano and olive oil. Mix thoroughly.
- Preheat the oven to 350 degrees F. Grease a baking sheet.
- Form the mixture into twelve 4 1/2-ounce meatballs and place on the prepared baking sheet. Cook until the internal temperature reaches 155 degrees F.
- For the marinara sauce: Heat a large saucepan over medium-high heat. Add the oil, onions and garlic. Cook until softened. Remove from the heat and combine in large bowl with the tomatoes, basil and pepper. Crush the tomatoes by hand to the desired size.
- For the meatballs and sauce: Place the meatballs in baking pan and submerge with the finished marinara. Cover the pan and bake for 20 minutes.
- Remove the meatballs and place in a serving bowl. Top the meatballs with the marinara and garnish with the Parmesan, chopped pistachios and lime zest.
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
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
HOT AND CHEESY BAKED MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
- Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
- Serve with crusty bread and a dressed salad.
POPEYE'S FAVORITE SALAD
From the Richard Simmons Food Mover Cookbook. Very delicious for a Light lunch and a really good savory-sweet dish to satisfy a sweet tooth, but not too overpowered.
Provided by Chef Penn State
Categories Strawberry
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry the spinach, removing any tough stems.
- Wash strawberries, stem, slice and mix together in big bowl with spinach.
- For dressing, in an electric blender, blend onion, vinegar, oil, and honey until smooth.
- Stir in sesame and poppy seeds.
- Toss salad with dressing just before serving.
- Adding watercress would add some spice.
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