QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
QUICK AND EASY MEATBALLS
Super, simple meatballs that are great alone or in spaghetti. Using lean ground beef will reduce the fat content, but the taste and texture just aren't quite the same.
Provided by snickerdoodle98
Categories Meat
Time 20m
Yield 16 meatballs, 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat the oven to 400 degrees.
- mix all ingredients together (get down and dirty, its easiest with your hands).
- roll into balls.
- bake for 10 minutes.
WORLD'S FASTEST MEATBALLS
These meatballs are significantly faster than a traditional recipe because there is no chopping or pan-frying for the base mixture and they are small, so they cook fast.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Pour tomato sauce into a large stockpot and bring to a simmer over medium heat. Reduce heat to low to keep sauce warm while preparing meatballs.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and brush lightly with oil.
- Whisk bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl to form a thick slurry. Set aside.
- Combine beef and veal in a large bowl. Season with salt, black pepper, and white pepper; sprinkle with Parmigiano-Reggiano cheese. Pour in slurry and mix until combined.
- Use a small portion scooper to form meat mixture into about 48 meatballs. Place on the prepared baking sheet.
- Bake meatballs under the preheated broiler until browned, about 4 to 5 minutes. Turn meatballs and broil until browned on both sides and no longer pink in the center, 3 to 4 additional minutes.
- Transfer meatballs to the stockpot with the simmering tomato sauce. Increase heat to medium and cook for 5 to 10 minutes, or longer if desired.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 21.1 g, Cholesterol 134.8 mg, Fat 19.7 g, Fiber 4.2 g, Protein 32.4 g, SaturatedFat 7.4 g, Sodium 2089.7 mg, Sugar 11 g
MINI MEATBALLS
Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Yield Makes 40
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
- Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
- To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
MINI MEATBALL APPETIZERS
From Everyday Food. Shape these tiny meatballs, then freeze for up to three months. There's no need to thaw before using; they will cook quickly right out of the freezer. Use these meatballs with Recipe #222364.
Provided by LMillerRN
Categories Meat
Time 40m
Yield 40 meatballs
Number Of Ingredients 10
Steps:
- In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls.).
- Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
- To use the meatballs straight from the freezer, preheat oven to 400°. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
- Note: Frozen mini-meatballs can also be used in soup or sauce: Simmer meatballs, covered, in liquid until cooked through, about 10 minutes.
Nutrition Facts : Calories 30.4, Fat 1.9, SaturatedFat 0.7, Cholesterol 13.8, Sodium 27.2, Carbohydrate 0.4, Protein 2.8
MEATBALLS
This fast recipe for meatballs came to The Times from the actor and director Stanley Tucci, who compiled his Italian-American family's recipes into "The Tucci Cookbook" in 2012. Make sure the bread for this is really dry -- it will improve the meatballs' texture. And if they are to be used in sauce, undercook them slightly before adding them to the sauce. (The New York Times)
Provided by Frank Bruni
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings (about 12 large meatballs)
Number Of Ingredients 8
Steps:
- Place 6 slices dried bread in a bowl and cover with warm water. Set aside until bread softens, about 5 minutes.
- In another bowl, combine meat, parsley, garlic, egg, cheese and salt and pepper to taste, using your hands to mix the ingredients. Remove and discard crust from each slice of soaked bread. Squeeze water out of bread and, breaking it into small pieces, add it to meat. Work bread into meat until they are equally combined and mixture holds together like a soft dough. Moisten remaining slices of dried bread and add as needed.
- Warm 2 tablespoons olive oil in a large frying pan set over medium- to medium-low heat. Scoop out a tablespoon of meat mixture. Roll between the palms of your hands to form a ball about 3/4 of an inch in diameter. Cook meatball until well browned on all sides, about 8 minutes. (A meatball that sticks to the pan is not ready to be turned.) Taste the meatball, and if needed, adjust seasoning of remaining mixture by adding more garlic, parsley, cheese and salt and pepper. Remaining meatballs should be 1 1/2 inches in diameter. Cook meatballs in small batches. As each batch is completed, remove to a warmed serving plate. Add oil to pan as necessary. Serve when all the meatballs are cooked.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 18 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 550 milligrams, Sugar 1 gram, TransFat 0 grams
ONE-POT MEATBALLS AND SAUCE
Made with equal parts ground beef (for flavor) and pork (for fat), these meatballs use a time-saving technique involving softening bread crumbs in an egg-ricotta mixture. This keeps them impossibly light and fluffy while forgoing the usual step of soaking bread in milk, which many meatball recipes require. Aside from leaving you one pot fewer to clean, making your tomato sauce in the same dish you've seared your meatballs in means you can take advantage of the flavorful bits left behind. Serve these however you see fit (this recipe makes enough sauce to dress four portions of spaghetti), but know that eating them out of the pot with a hunk of bread is also an option.
Provided by Alison Roman
Categories meatballs, main course
Time 1h15m
Yield 4 servings (about 12 meatballs)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggs, parsley, ricotta, Parmesan, bread crumbs, 2 of the chopped garlic cloves, 1 teaspoon kosher salt and ½ teaspoon crushed red pepper flakes. Mix well and let sit for a few minutes to soften the bread crumbs.
- Add the beef and pork and season with black pepper. Using your hands, gently mix well to evenly incorporate ricotta mixture into the meat, while taking care not to overmix (or meatballs will become dense). Form the meat mixture into rounds slightly larger than a golf ball, about 2 ounces each. Be careful not to pack them too tightly; roll them just so they barely hold together.
- Heat oil in a large Dutch oven over medium heat. Working in batches, add a few balls at a time, taking care not to crowd the pot. Using tongs, gently rotate the balls every so often to encourage them to keep their rounded shape. Cook until evenly browned on all sides, 6 to 8 minutes per batch. Transfer meatballs to a large plate and set aside. Repeat with remaining balls.
- Once all the meatballs are browned, drain all but 2 tablespoons of fat from the pot, leaving all the good browned bits behind. Return pot to medium heat and add onion and remaining 2 garlic cloves. Season with salt and pepper and cook, stirring frequently until onion is totally softened and translucent (but not browned), about 5 to 8 minutes.
- Add tomatoes and a pinch of crushed red pepper flakes, if you like. Fill tomato can with water, swirling to get all the remaining bits of tomato, and add to pot, using just enough to thin the sauce without making it overly watery. Season with salt and pepper. Use this tomato can to hold your spoon or spatula while you cook.
- Simmer the sauce for about 10 minutes, just until the flavors meld and sauce has thickened a bit. Using tongs, return meatballs to the pot, nestling them into the sauce. Scatter basil over and place a lid on the pot. Reduce heat to low and let simmer for 20 to 25 minutes, until meatballs are cooked through.
- Serve meatballs on their own, or over garlic bread or spaghetti.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 21 grams, Carbohydrate 25 grams, Fat 39 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 977 milligrams, Sugar 11 grams, TransFat 1 gram
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