ROSEMARY MEATBALLS
We did side-by-side tastings with meatballs: one included panko and the other, regular breadcrumbs. The ones with panko were much lighter -- and tastier!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and juice, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix just until combined (do not overmix). Using a level 1/4-cup measure for each, form mixture into 12 meatballs. Note: Use a 1/4-cup measure per meatball to ensure uniform size. For easy cleanup, place on a sheet of parchment or waxed paper.
- Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
- Tilt skillet away from you, and pour in tomato sauce. Bring sauce to a boil over medium-high; reduce heat to medium. Cover, and simmer until meatballs are cooked through, 8 to 10 minutes. Serve meatballs and sauce, garnished with more rosemary, if desired.
ROSEMARY VEAL MEATBALLS
These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering. -Rhonda Maiani, Chapel Hill, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3-1/2 dozen (1-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- In a small bowl, combine the yogurt, artichokes, salad dressing and garlic; cover and refrigerate until serving. , For the meatballs, in a large bowl, combine the eggs, bread crumbs, raisins, garlic, rosemary, salt and pepper. Crumble veal over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in small batches until no longer pink. Remove with a slotted spoon and keep warm. Serve with yogurt sauce.
Nutrition Facts : Calories 188 calories, Fat 13g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: Soak the bread in the milk in a small bowl.
- Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
- Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
- For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
- Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
- Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
- Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.
MEATBALLS
Provided by Geoffrey Zakarian
Time 2h10m
Yield 80 small meatballs
Number Of Ingredients 19
Steps:
- Soak the breadcrumbs in the heavy cream in a medium bowl.
- Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
- Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
- Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
- Form the meatballs with a medium scoop into small balls and chill for 1 hour.
- Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
- Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
- Garnish with cheese and parsley and serve.
- In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.
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
VEAL MEATBALLS
A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.
Provided by KelBel
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400.
- Combine all ingredients together.
- Form into one inch balls.
- Bake for 20-25 minutes.
- Serve with your favorite sauce.
ROSEMARY SAUSAGE MEATBALLS
This recipe was created as an hors d'oeuvre for a friend's wedding and became an instant hit and family treasure. Enjoy! -Steve Hansen, Redmond, Washington
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small skillet, heat oil over medium heat; sauté garlic with curry powder until tender, 1-2 minutes. Cool slightly., In a bowl, combine egg, pimentos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly., Shape into 1-1/4-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until cooked through, 25-30 minutes. If desired, serve with pretzels.
Nutrition Facts :
THREE-MEAT ITALIAN MEATBALLS
Turkey, beef, and Italian sausage meatballs that go perfectly with your favorite marinara sauce. Serve over pasta!
Provided by Steve
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground meat, onion, eggs, bread crumbs, oats, and seasoning in a large bowl. Shape into 2-inch diameter balls.
- Heat enough vegetable oil in a large saute pan to be 1/2 inch deep. Brown meatballs in hot oil for about 5 minutes. Transfer to a glass baking dish.
- Bake in preheated oven for 25 minutes.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 12.8 g, Cholesterol 145 mg, Fat 50.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 662.9 mg, Sugar 1.7 g
VEAL MEATBALLS
Steps:
- Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Heat the remaining 1 tablespoon olive oil in a large frying pan over high heat. Add the onions and salt. Cook, stirring frequently until the onions just start to turn translucent and begin to brown, about 3 minutes. Using a slotted spoon, transfer them to a plate and place in the refrigerator to cool.
- Combine the cooled onions with the ground veal, eggs, bread crumbs, Parmesan, carrots, celery, parsley, oregano, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
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