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.
PORK MEATBALLS IN RED PEPPER SAUCE
You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
- Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
- Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
- Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium
PORK MEATBALLS
These juicy pork meatballs are a crowd pleaser. Baking them in the oven is so easy!
Provided by Vered DeLeeuw
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil.
- In a large bowl, use your clean hands to mix together all the ingredients.
- Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.
- Arrange the meatballs in a single layer on the prepared baking sheet.
- Bake them until browned and cooked through, for about 15 minutes.
Nutrition Facts : ServingSize 4 meatballs, Calories 298 kcal, Protein 19 g, Fat 24 g, Sodium 343 mg
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.
ROASTED PORK MEATBALLS WITH GARLIC MUSHROOMS
Everyone loves meatballs, and these roasted pork ones make a fast and fantastic midweek meal
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Tip the pork, onion, half the parsley and the lemon zest into a food processor with lots of pepper and some salt if you wish, then pulse until well mixed.
- Shape the meat into 25-30 balls and put in a large roasting tin. Arrange the mushrooms in a separate flame-proof roasting tin, sprinkle with garlic and drizzle with the oil, salt and pepper. Roast the meatballs for 25 mins, adding the mushrooms on the shelf below after 10 mins.
- Transfer mushroom tin to hob. Stir in sherry and crème fraîche and bring to a gentle simmer. Stir in the meatballs, then spoon it all onto a large warm dish. Serve sprinkled with the remaining parsley, roughly chopped.
Nutrition Facts : Calories 432 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.32 milligram of sodium
ASIAN PORK MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings (about 18 meatballs)
Number Of Ingredients 20
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
- Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
- Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.
ASIAN PORK MEATBALLS
Fresh, zingy meatballs served with an oriental dipping sauce - great party food for family or friends. Time does not include 30 mins chilling time.
Provided by English_Rose
Categories Pork
Time 25m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Make the meatballs:.
- Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
- Put pork in a bowl and fold in honey syrup, scallions, garlic, lemongrass, cornstarch, mint and cilantro.
- Mix and season with salt and lots of black pepper.
- Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 minutes
- To make the sauce, mix all the ingredients together, then set aside.
- Brush the balls with olive oil and fry for 3-4 mins each side.
- Serve with the sauce.
Nutrition Facts : Calories 80.9, Fat 5, SaturatedFat 1.8, Cholesterol 21.3, Sodium 326.7, Carbohydrate 2.7, Fiber 0.2, Sugar 2, Protein 6.3
TURKEY AND PORK MEATBALLS
Make and share this Turkey and Pork Meatballs recipe from Food.com.
Provided by Erika 3
Categories Pork
Time 18m
Yield 36 Meatballs, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except olive oil together and shape into 36 equally sized meatballs. They will be loose and sticky. Fry in olive oil over medium heat 5-8 minutes, browning on all sides, until done. Serve with your favorite sauce.
Nutrition Facts : Calories 373.7, Fat 22.2, SaturatedFat 7, Cholesterol 146.1, Sodium 263, Carbohydrate 12.6, Fiber 1.2, Sugar 2.3, Protein 30.2
THE MEATBALL SHOP'S SPICY PORK MEATBALLS
From the book, THE MEATBALL SHOP COOKBOOK by Daniel Holzman and Michael Chernow. To pickle your own cherry peppers see recipe #475540. Serve with your favorite sauce.
Provided by gailanng
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450°F Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground pork, salt, cherry peppers, pickling liquid, bread and eggs in a large mixing bowl and mix by hand just until incorporated. Don't over do it or the meatballs will become tough.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches).
- Place the meatballs 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.
Nutrition Facts : Calories 488.7, Fat 34.8, SaturatedFat 11, Cholesterol 200.3, Sodium 1384.5, Carbohydrate 11.3, Fiber 0.8, Sugar 2.4, Protein 30.9
THE SCHATTENKERK FAMILY'S PORK MEATBALLS
Make and share this The Schattenkerk Family's Pork Meatballs recipe from Food.com.
Provided by Food.com
Categories Meatballs
Time 2h
Yield 12 meatballs
Number Of Ingredients 12
Steps:
- Combine in a big bowl with hands, create a small test patty, fry in a little oil. Then taste for seasoning and adjust.
- Form meatballs into golf ball sized balls.
- Place in oiled casserole and bake for 30-40 minutes at 350 degrees F.
- Remove from oven, turn meatballs over, cover with red sauce, bake for another 40 minutes.
- Serve with buttered noodles, more sauce and fresh parmesan cheese.
Nutrition Facts : Calories 230.3, Fat 14, SaturatedFat 5, Cholesterol 71.2, Sodium 265, Carbohydrate 12.6, Fiber 0.6, Sugar 0.7, Protein 12.9
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