The Supreme Meatball Recipes
BAKED ITALIAN MEATBALLS
This recipe for baked meatballs uses a few tricks and tips that result in the most tender, most flavorful meatballs you have ever had!
Provided by Kristen Chidsey
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with rimmed edges with nonstick spray.
- In a large mixing bowl, combine the bread crumbs, parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and 1/4 cup of the beef broth. Mix until well combined.
- Add the meat to the mixture and just combine. Do not over mix, but be sure seasonings are well dispersed.
- Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet.
- Pour the remaining 3/4 cup beef broth around meatballs, it is okay if the broth does not fully cover the pan.
- Bake the meatballs for 22-25 minutes, or until the broth is evaporated and the meatballs are browned.
Nutrition Facts : Calories 228 kcal, Carbohydrate 4 g, Protein 15 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 489 mg, ServingSize 1 serving
THE SUPREME MEATBALL
Honest...the supreme meatball! Even my Italian friends secretly beg me for the recipe as they don't want to offend their Nona's. The addition of the lemon zest creates this phenomenally rich flavour and you will find that you can't eat as many with your pasta as you usually would. Since these little wonders are bursting with flavour I add them to a simple "bath" (tomato sauce) so the ingredients don't play Gladiator with each other. I will be posting the "bath" recipe shortly. The recipe is from Canada Cooks Pasta but I've altered it to lower the carb and fat content.
Provided by Highland Lass
Categories Veal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, lightly mix together the ground meat, oat bran, lemon rind, eggs, cheese, parsley, onion, garlic, salt, pepper, allspice, oregano and basil.
- Refrigerate several hours or overnight.
- Heat oven to 375.
- Form mixture into 1 ¼" meatballs.
- Place meatballs on baking sheet and cook for 15 minutes.
- Add to tomato sauce and simmer, partially covered, 45 minutes.
- Cook pasta al dente, drain and toss with sauce. Pile pasta on a platter and top with extra sauce and meatballs.
Nutrition Facts : Calories 670.4, Fat 18.1, SaturatedFat 5.7, Cholesterol 146.4, Sodium 829.8, Carbohydrate 94, Fiber 5.5, Sugar 4.3, Protein 33.5
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
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