Weezies Meatballs Delight Recipes

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LIGHT AND FLUFFY MEATBALLS



Light and Fluffy Meatballs image

Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 30 meatballs

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
5 slices white bread, crusts removed and torn into pieces (about 3 cups)
1 cup whole milk
1 pound ground chuck beef
1 pound ground pork
1 pound ground veal
1 pound whole-milk ricotta
1/2 cup grated Parmesan cheese, plus more for garnish
1/3 cup chopped flat leaf parsley
1 tablespoon chopped oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
2 quarts Basic Italian Tomato Sauce, or other Italian tomato sauce

Steps:

  • Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
  • Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
  • Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.

WAIKIKI-STYLE MEATBALLS



Waikiki-Style Meatballs image

These sweet and sour meatballs are always a hit at parties. My mom sometimes takes shortcuts and uses pre-made meatballs from a bag, which, after spending a few hours in the slow cooker, taste fine. I like these best when they are made completely from scratch! Ground turkey works too, but doesn't hold its shape as well. To turn into a meal, heat rice to serve with the dish. The serving size refers to this dish as a main meal, but when served as an hors d'oeuvre, easily can feed 10 to 13 people. Sometimes I do not add the cornstarch into the sauce, and just allow it to boil for a bit longer, but the cornstarch really does yield the best result.

Provided by Sammie

Categories     Main Dish Recipes     Meatball Recipes

Time 3h45m

Yield 6

Number Of Ingredients 11

1 ½ pounds ground beef
⅔ cup plain breadcrumbs
⅓ cup minced onion
¼ cup milk
1 egg
1 ½ teaspoons salt
2 tablespoons cornstarch
½ cup brown sugar
1 (15 ounce) can pineapple chunks, juice reserved
⅓ cup vinegar
⅓ cup chopped green bell pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Thoroughly mix the ground beef, bread crumbs, onion, milk, egg, and salt together in a bowl. Roll the mixture into balls and arrange onto a baking sheet.
  • Bake in the preheated oven until the meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
  • Stir the cornstarch and brown sugar together in the bottom of a saucepan and place over low heat. Add the reserved pineapple juice and vinegar; stir until smooth. Bring the mixture to a boil for 1 full minute before removing from heat; pour over the meatballs in the slow cooker.
  • Add the pineapple chunks and green bell pepper to the slow cooker.
  • Cook the mixture in the slow cooker on Low until the flavors are thoroughly combined, 3 to 4 hours.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 41.8 g, Cholesterol 100.7 mg, Fat 15.1 g, Fiber 1.4 g, Protein 22.5 g, SaturatedFat 5.8 g, Sodium 757.1 mg, Sugar 29.8 g

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