MEATBALLS WITH MARINARA
Provided by Anne Burrell
Categories main-dish
Time 4h30m
Yield 18 to 20 meatballs
Number Of Ingredients 22
Steps:
- For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
- Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 500 degrees F.
- Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!
MARINARA MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 40 meatballs
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
- Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
- Stir the mixture and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the sauce.
- Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
HEALTHY SPINACH MEATBALLS WITH SPICY SRIRACHA MARINARA
Found on the blog "One Couple's Kitchen." This is SPICY. So if you don't do well with heat, I would skip this one, or just leave out the sriracha. The meatballs are a healthy combo of turkey and pork with the added benefit of spinach. Feel free to use your own sauce, or use the marinara with normal spaghetti. I served over spaghetti squash to make it even healthier! Options are endless!
Provided by likethebird
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat broiler, with rack in top position.
- Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 tsps salt & 1/2 tsp pepper in a large bowl.
- With your hands, mix to combine. Roll into 1 - 1 1/2 inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil for 5 minutes. Turn meatballs and broil another 5 minutes, until golden brown.
- In a large heavy pot, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes.
- Add tomatoes and Sriracha and bring to a simmer.
- Add meatballs and simmer at least 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months).
- In a large pot of boiling salted water, cook pasta according to package directions. Drain pasta, add to pot with meatballs and gently toss to coat.
- Sprinkle with parsley and serve. Enjoy :).
Nutrition Facts : Calories 474.7, Fat 18.7, SaturatedFat 6, Cholesterol 80, Sodium 141.1, Carbohydrate 47.4, Fiber 1.9, Sugar 0.9, Protein 32.8
SRIRACHA MARINARA AND MEATBALLS
A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 40m
Number Of Ingredients 15
Steps:
- Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.
- In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)
- In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.
Nutrition Facts : Calories 520 g, Fat 13 g, Fiber 8 g, Protein 40 g
SPICY SRIRACHA MEATBALLS
This is a wonderfully flavorful meatball that is easy to make, requires little prep time, and is a sure hit for those looking for traditional Thai flavors like sriracha, lime, and ginger. Spice can be adjusted to taste.
Provided by artteacher21
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.
- Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.
- Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 17.1 g, Cholesterol 155.4 mg, Fat 22.5 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 6 g, Sodium 1903.4 mg, Sugar 1.6 g
BANG BANG SRIRACHA COCKTAIL MEATBALLS
Chicken and pork cocktail-sized meatballs coated in the perfect blend of sweet and heat are sure to be the 'bang' of the party. No game day should go without.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Pork
Time 31m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a baking sheet with nonstick cooking spray.
- Combine chicken, pork, bread crumbs, egg, egg, sriracha sauce, garlic powder, chives, salt, and pepper in a large bowl. Mix until evenly combined. Form into 20 meatballs and place on the baking sheet.
- Bake in the preheated oven for 8 minutes. Flip and cook until no longer pink in the centers, about 6 minutes more.
- In the meantime, make the sauce. Whisk mayonnaise, sweet chili sauce, sriracha sauce, and rice vinegar together in a large bowl. Remove meatballs from oven and let cool for 2 minutes.
- Gently toss meatballs with the sauce. Arrange on a serving plate and garnish with carrot and cilantro. Stick a toothpick into each meatball.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 6.4 g, Cholesterol 49.9 mg, Fat 10.5 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 2.5 g, Sodium 401.3 mg, Sugar 1.4 g
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