MEATBALLS WITH TOMATO SAUCE
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
- For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.
Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams
PARTY MEATBALLS WITH MAPLE GLAZE
These tasty meatballs are perfect for your next appetizer party or for game day snacks. A simple glaze and a crumbled bacon garnish will appeal to almost everyone!
Provided by Bibi
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 45m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
- Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened, about 2 minutes. Add garlic and cook until fragrant, 1 minute more. Remove from heat.
- Combine Italian sausage, ground beef, bread crumbs, cooked bacon, egg, salt, pepper, and the contents of the skillet in a bowl. Using your fingers, combine ingredients until they are well mixed. Form into about 14 meatballs, 2 inches in diameter, and place on the prepared sheet pan.
- Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
- While the meatballs are baking, make the glaze. Combine water, maple syrup, soup base, and cayenne pepper in a 10-inch, nonstick skillet over medium high heat. Bring to a boil and reduce heat slightly. Boil until reduced by half, 8 to 10 minutes.
- Remove glaze from heat and allow to cool. Use a rubber spatula to scrape down any syrup that clings to the sides of the skillet, and stir back into the glaze.
- Place meatballs in a serving dish and drizzle glaze over each meatball. Top with cooked, crumbled bacon and serve warm with toothpicks.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 11.5 g, Cholesterol 41.9 mg, Fat 10.7 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 3.5 g, Sodium 444 mg, Sugar 7.2 g
MAPLE MUSTARD-GLAZED MEATBALLS
Sweet and savory come together to form a decidedly fall-flavored meatball.
Provided by thedailygourmet
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground beef, oats, egg, onion, apple, cream, maple syrup, thyme, salt, pepper, and garlic in a bowl; mix until well combined. Roll beef mixture into 1-inch meatballs.
- Stir together 4 tablespoons maple syrup and mustard in a small bowl and brush meatballs with the glaze.
- Bake in the preheated oven for 20 minutes. Turn meatballs over and baste with glaze. Bake until cooked through, about 10 minutes more. Serve immediately.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 12.3 g, Cholesterol 68.2 mg, Fat 9.9 g, Fiber 0.6 g, Protein 12.1 g, SaturatedFat 4.1 g, Sodium 361.5 mg, Sugar 8.1 g
TANGY MAPLE MEATBALLS
Make and share this Tangy Maple Meatballs recipe from Food.com.
Provided by LAURIE
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine ground meats, egg, parsley, Worcestershire sauce, ½ teaspoons Salt and pepper.
- Form into 1 ½" balls.
- Place in 8" square pan. Bake at 350 for 20 minutes.
- Meanwhile, combine cornstarch, dry mustard and remaining salt in small saucepan. Gradually stir in vinegar, syrup and water. Cook and stir until thickened and bubbly.
- Drain fat from meatballs and pour sauce over them.
- Return to oven and bake 20 minutes longer.
Nutrition Facts : Calories 433.1, Fat 21.9, SaturatedFat 8.1, Cholesterol 144.8, Sodium 553.7, Carbohydrate 30.9, Fiber 0.5, Sugar 24.7, Protein 27.1
MEATBALLS WITH FRESH TOMATO SAUCE
Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 17
Steps:
- Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
- Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
- Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.
TOMATO AND MAPLE MEATBALLS
Make and share this Tomato and Maple Meatballs recipe from Food.com.
Provided by Boomette
Categories < 60 Mins
Time 50m
Yield 10 meatballs, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix veal, green onion and garlic.
- In a medium bowl, put milk and soak the bread then incorporate to the veal mixture.
- Shape in 10 large meatballs.
- At medium heat, in a small skillet, heat olive oil and brown the meatballs a few minutes. Add maple syrup, salt, pepper and let cook around 3 minutes more. Remove the skillet from the heat.
- In a saucepan, put tomato sauce and bring to boil. When it comes to boil, add meatballs, cover and simmer around 25 minutes.
- Serve on a bed of pasta.
Nutrition Facts : Calories 1037.2, Fat 47.7, SaturatedFat 14.1, Cholesterol 287.5, Sodium 2495.7, Carbohydrate 77.5, Fiber 6.7, Sugar 41.4, Protein 75.9
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