PORK-POTATO MEATBALLS
"My family just loves these meatballs," writes Julaine Roach from her Mauston, Wisconsin home. Ground pork, shredded potato, green onion and mustard combine to create this savory sensation that's priced at just 48 cents per serving.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. Crumble pork over mixture; sprinkle with bread crumbs and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm., Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook for 20 minutes or until a thermometer reads 160°., Combine flour and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 341 calories, Fat 19g fat (7g saturated fat), Cholesterol 130mg cholesterol, Sodium 659mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
PORK MEATBALLS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 20 to 25 meatballs, approximately
Number Of Ingredients 22
Steps:
- Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
- Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
GREEK PORK MEATBALLS
Studded with feta cheese and seasoned with lemon pepper seasoning and oregano, these oven-baked meatballs are zesty and quick to make. For a perfect appetizer, serve with easy tzatziki dipping sauce, or try stuffing them into pita bread for an outstanding weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch) meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
- Meanwhile, add yoghurt to small bowl. Place cucumber in center of paper towel, and gently squeeze to remove water. Add cucumber, dill weed, lemon juice and salt to yoghurt; stir to combine. Refrigerate sauce until ready to serve with meatballs.
Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
CREAMY MEATBALLS AND POTATOES
This skillet supper has it all, with meatballs blended with a creamy sauce and potatoes, plus a healthy dose of broccoli. Save money on groceries and use Freezer-Friendly Turkey Meatballs in place of store-bought frozen ones!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
- Stir in sour cream; cook just until thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 435, Carbohydrate 30 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1290 mg, Sugar 9 g
PORK-MEATBALL SKILLET BAKE
Tender three-ingredient meatballs are the star of this quick and easy skillet bake. They're seared and simmered in a sweet pepper-studded tomato sauce, then slices of toasted Italian bread are nestled into the skillet and everything is topped with mozzarella. After a trip to the broiler for maximum cheese-stretch effect, all you have left to do is to set the whole thing on the table and dig in.
Provided by Lauryn Tyrell
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Mix together pork, fennel, Parmigiano, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Form into 1 1/2-inch balls. Heat oil in a large straight-sided skillet over medium-high. Add meatballs and cook, turning occasionally, until golden brown, 5 to 6 minutes; transfer to a plate.
- Add peppers, onion, and 1/4 cup water to skillet and cook, stirring occasionally, 4 to 6 minutes. Stir in tomato sauce and 3/4 cup water. Season with salt and pepper and return meatballs and any accumulated juices to pan. Bring to a boil, then reduce heat to low. Partially cover skillet and simmer until meatballs are cooked through, about 10 minutes.
- Preheat broiler, with rack 6 inches below element. On a baking sheet, drizzle both sides of bread with oil. Broil, flipping once, until toasted. Nestle into skillet and top everything with mozzarella. Broil until cheese melts, about 2 minutes. Sprinkle with basil and serve.
PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
GROUND PORK AND POTATO BALLS
I got this recipe from a Better Homes and Gardens cookbook that my mom bought in 1969. The recipe calls for 1/4 cup of chopped green onions, but I am not a big fan so I substituted with 1 tablespoon of onion flakes. This is great with mashed potatoes. I tried this for the first time tonight and my husband really surprised me not only did he go back for seconds....but thirds also!!!
Provided by Debbie in Florida
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
- Add pork; mix well.
- Make into 24 meatballs.
- Heat shortening in skillet, add meatballs and brown.
- Drain fat and remove meatballs from pan.
- Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
- Cover and cook on low for 20 minutes, turning occasionally.
- Remove meatballs from pan again; reserve drippings.
- Mix flour with 1/3 cup of water; stir into drippings.
- Cook until thickened.
- Serve with meatballs.
Nutrition Facts : Calories 455.3, Fat 32.6, SaturatedFat 11.2, Cholesterol 129.5, Sodium 828.5, Carbohydrate 16.1, Fiber 1.4, Sugar 1.4, Protein 23.4
GRILLED PORK MEATBALLS
Provided by Corinne Trang
Categories appetizer
Time 2h52m
Yield 20 meatballs
Number Of Ingredients 9
Steps:
- Whisk together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated, for 1 hour.
- Place pork between the palms of your hands and squeeze out excess liquid. Put drained meat in a container and place in freezer for 1 hour. Put partially frozen pork in a food processor and pulse to loosen the meat, about 2 minutes. Add potato starch and continue pulsing until mixture has firm paste-like consistency, about 5 minutes. Form into meatballs.
- Slide 3 to 5 meatballs onto each skewer. Grill over a barbecue or on a well oiled grill pan over medium high heat until the meatballs are cooked through, rolling them around in the pan, about 6 minutes.
ASIAN-INSPIRED PORK AND RICE MEATBALLS WITH APRICOT GLAZE
A little bit sweet, a little bit spicy, these meatballs and glaze make a great appetizer that is good warm or at room temperature.
Provided by Bibi
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper or aluminum foil.
- Combine pork, cooked rice, onion, apricots, vinegar, sesame oil, coriander, salt, pepper, and pepper flakes in a medium mixing bowl; mix until well blended. Form into 24 meatballs, each about 1 1/2 inch in diameter. Place meatballs on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Remove meatballs from the oven and allow to cool for 5 minutes.
- Meanwhile, melt apricot preserves in a small saucepan over medium heat, 2 to 3 minutes. Stir in hoisin sauce, ginger, chili-garlic sauce, and lime juice.
- Place meatballs in a serving dish and pour glaze over top. Garnish with cilantro.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 36.3 g, Cholesterol 30.8 mg, Fat 8.4 g, Fiber 1.1 g, Protein 9.5 g, SaturatedFat 2.7 g, Sodium 386.4 mg, Sugar 21.5 g
THE BEST SWEET AND SOUR PORK MEATBALLS
This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share.
Provided by Maureen Elenga
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h30m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
- While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 25 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 1056.4 mg, Sugar 12.9 g
GRANDMA'S INSTANT POTATO FLAKE MEATBALLS
I found this recipe in a calgary cook book. It turned out really good, simple to make and ingredients in most of our cupboards.
Provided by DotM7037
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together hamburger, instant potato, salt, pepper and garlic salt.
- Make into small meatballs and fry lightly.
- Add sliced onions and simmer to light brown.
- Then add ketchup and water and boil for a few minutes.
- Turn stove down and simmer for 10 mins.
Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 3.3, Cholesterol 50.7, Sodium 780.3, Carbohydrate 16.1, Fiber 1, Sugar 8.6, Protein 17
PATATAS BRAVAS MEATBALLS
Take inspiration from the classic tapas dish patatas bravas with this recipe. The addition of homemade pork meatballs makes it the ideal Friday night family treat
Provided by Esther Clark
Categories Dinner, Supper
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp olive oil in a saucepan and fry the onions with a pinch of salt for 10 mins until soft. Stir in two-thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins until thickened. Remove from the heat, stir through the olives and set aside.
- Heat the oven to 220C/200C fan/gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.
- Toss the potatoes in a roasting tin with 1½ tbsp of the remaining oil and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.
Nutrition Facts : Calories 626 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
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