Popeyes Favorite Meatballs Recipes

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PUBLIC HOUSE MEATBALLS



Public House Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h

Yield about 12 meatballs

Number Of Ingredients 26

3 slices white bread
3/4 cup buttermilk
1/3 cup chopped fresh parsley
5 cloves garlic, minced
2 large egg yolks
1/2 tablespoon cayenne pepper
1/2 tablespoon kosher salt
3/4 teaspoon crushed red chiles
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon gelatin mixed with 1/2 tablespoon water
8 ounces lean ground beef
8 ounces ground pork
8 ounces ground veal
3 ounces finely minced prosciutto
3/4 cup grated Romano
3/4 cup olive oil
15 ounces extra-virgin olive oil
15 ounces fine diced yellow onions
3 cloves garlic, minced
3/4 gallon whole cooked plum tomatoes with juice
3/4 ounce sliced fresh sweet basil
1/2 tablespoon fresh ground black pepper
8 ounces shredded Parmesan
4 tablespoons chopped pistachios
2 tablespoons freshly grated lime zest

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



The Best Meatballs You'll Ever Have image

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

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

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



The Best Meatballs image

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

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

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



Hot and Cheesy Baked Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 7

One 24-ounce jar arrabbiata pasta sauce
1/2 cup sliced hot cherry peppers
12 store-bought spicy Italian meatballs (from the meat counter)
1 tablespoon crushed red pepper flakes
One 8-ounce log fresh mozzarella, cut into 12 slices
8 to 12 fresh basil leaves, torn
Crusty bread, salad leaves and Italian salad dressing, for serving

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



Popeye's Favorite Salad image

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

10 ounces fresh spinach
2 pints fresh strawberries
2 pints mandarin oranges, alternate for strawberries
2 tablespoons onions, minced
4 tablespoons seasoned rice vinegar
2 tablespoons canola oil
1 tablespoon honey
2 tablespoons toasted sesame seeds
1 teaspoon poppy seed

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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