THE JUICIEST MEAT BALLS EVER
Provided by George Duran
Categories appetizer
Time 35m
Yield about 20 meatballs
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in the milk while you prepare the other ingredients.
- Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
- Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
STUFFED MEATBALLS
Steps:
- Preheat the oven to 350 degrees F.
- Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.
PORCUPINE MEATBALLS
Beef, raw rice, onion and Italian seasoning come together in this simple weeknight dinner of porcupine meatballs. Where'd the name come from? While the meatballs bake, the grains of rice pop out and look incredibly similar to porcupine quills. Simmer the meatballs in a quick homemade tomato sauce for a delicious, family-friendly dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter).
- Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated.
- Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.
INCREDIBLE BAKED MEATBALLS
This recipe showed up on my FB newsfeed (shared from Just Recipes https://www.facebook.com/JustRecipes1?ref=stream). Doesn't seem to be submitted here yet. I am going to try this with buttermilk instead of milk.
Provided by YnkyGrlDwndr
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients with hands.
- Form into golfball sized meatballs.
- Bake at 350 degrees for 30 minutes.
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
THE BEST MEATBALLS
Discover The Best Meatballs from our collection! The secret ingredient-stuffing mix-adds body and all the seasoning while you take all the credit.
Provided by My Food and Family
Categories Home
Time 38m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Line 2 (15x10x1-inch) pans with aluminum foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
- Place in prepared pans. Bake 16 to 18 min. or until done (160ºF).
- Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See tips.) Cool remaining meatballs; freeze for later use.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.6357 g, Sugar 0 g, Protein 26 g
TASTY BAKED MEATBALLS
After tasting these little gems my husband said, 'These are tasty!' They're great as finger food, or pair with a sauce and serve over pasta for a meal.
Provided by Julie62
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil and lightly grease.
- Mix together the ground beef, bread crumbs, cream of mushroom soup, eggs, Parmesan cheese, and onion soup mix. Shape the mixture into balls about the size of a golf ball. Arrange on the prepared baking sheets.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 613.8 calories, Carbohydrate 26 g, Cholesterol 233.8 mg, Fat 34.5 g, Fiber 1.5 g, Protein 47.1 g, SaturatedFat 12.8 g, Sodium 1147.3 mg, Sugar 2.8 g
BATTER-DIPPED FONDUE MEATBALLS
Make and share this Batter-Dipped Fondue Meatballs recipe from Food.com.
Provided by kiwidutch
Categories Meat
Time 20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Mix the meat, egg, bread crumbs, beer and garlic salt.
- Shape the mixture into 3/4-inch balls.
- Prepare the frothy batter.
- Heat the oil and butter in a metal fondue pot to 375 degrees F.
- Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
- Serve with both sauces.
- NOTE: These meatballs can also be cooked without the batter.
- FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.
Nutrition Facts : Calories 479.8, Fat 48.2, SaturatedFat 11.7, Cholesterol 56.5, Sodium 245.7, Carbohydrate 9.7, Fiber 0.5, Sugar 1.9, Protein 2.7
GO-WITH-ANYTHING BAKED CHICKEN MEATBALLS
If you're looking for a simple chicken meatball that's quick to make and goes with a variety of dishes, look no further! We added one large egg and a touch of plain breadcrumbs for binding and structure, as well as ricotta cheese and whole milk for flavor and added moisture. Although you can use ground chicken breast (all white meat) for this recipe, we prefer regular ground chicken, as the extra bit of fattiness from dark meat prevents the meatballs from drying out in the oven. Serve them atop pasta tossed with tomato sauce, layered in a hoagie bun with melty provolone cheese, or on their own with lemony couscous and a simply dressed salad. The cooked meatballs freeze well, so you may want to make a double batch so you can enjoy them every which way.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings; 16 meatballs
Number Of Ingredients 10
Steps:
- Position the rack in the top third of the oven and preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment.
- Stir together the ground chicken, breadcrumbs, milk, Parmesan, parsley, ricotta, Italian seasoning, 1 1/4 teaspoons of salt and several grinds of pepper in a large bowl until evenly combined.
- Roll the mixture into 16 meatballs (about 3 tablespoons each). Transfer to the prepared baking sheet and lightly spray with cooking spray. Bake until the meatballs are golden brown and cooked through (the internal temperature should be 165 degrees F on an instant-read thermometer), 22 to 25 minutes.
HOT AND CHEESY BAKED MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
- Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
- Serve with crusty bread and a dressed salad.
WESTERN MEATBALLS
This is an absolute favourite of mine and the rest of my family. My aunt had made them the first time I tried them and I was hooked. Whenever our family gets together for potluck suppers (lots of excellent cooks!), we all hope that someone has made them. The recipe does make a lot.
Provided by Myrna B.
Categories Meat
Time 2h25m
Yield 24 serving(s)
Number Of Ingredients 20
Steps:
- MEATBALLS: Combine all ingredients, roll into 1 1/2-inch balls, place on cookie sheet and bake in 350 degree F oven for about 20 minutes or until cooked through. Transfer from cookie sheet to a casserole dish or small roaster. (Also works very well in a slow cooker.).
- SAUCE: Combine all ingredients. Boil to thicken. Pour over meatballs and bake at 325 degrees F for approximately one hour. (If using slow cooker, just pour sauce over meatballs without boiling and cook for 4-6 hours on low.).
- NOTE: Can also use moose burger, one pound ground beef and one pound ground pork, one pound moose burger and one pound ground pork -- you get the idea. Very versatile.
Nutrition Facts : Calories 187.6, Fat 8.5, SaturatedFat 3.6, Cholesterol 48.6, Sodium 398.3, Carbohydrate 18.1, Fiber 0.6, Sugar 9.3, Protein 9.4
THE BEST VEGETARIAN MEATBALLS EVER!
Seriously. I've made these twice within the span of about 10 days. My omnivore bf LOVED these too. The fennel really gives them that authentic italian meatball flavor, so don't omit. Served these with a cranberry glaze on them (Recipe #107450), mashed sweet potatoes, and some kale. Parmesan cheese occasionally contains rennet, so omit if you're a strict vegetarian. Could even keep these warm in a crockpot/slowcooker with the cranberry glaze on top for a fun party/finger food.
Provided by bliss336
Categories High Protein
Time 30m
Yield 24 mini muffins, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees fahrenheit.
- Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
- Remove from heat and combine all ingredients in a big bowl.
- Form mixture into 24 small meatballs
- Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
- (I use cooking oil spray to grease the pans for less fat.).
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
BATTER-DIPPED FONDUE MEATBALLS
Our son and his fiance enjoy making fondue for little get-togethers. This is one tasty recipe that's a little different from the traditional fondued meat.
Provided by shelbyrose
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the mustard sauce and horseradish sauce in separate bowls; set aside (or prepare ahead of time and refrigerate until ready to serve).
- Make meatballs by mixing the meat, beaten egg, bread crumbs, 2 tablespoons beer and garlic salt, combining well.
- Shape into 3/4 inch balls.
- Place on a serving plate.
- In a bowl, make frothy batter by combining beaten egg, biscuit mix and beer, mixing very well.
- Heat the oil and butter in a metal fondue pot to 375 degrees.
- Spear a meatball with a fondue fork.
- Dip into the batter and cook in hot oil to the desired doneness, approximately 2-3 minutes.
- Serve with both sauces.
Nutrition Facts : Calories 1820.8, Fat 169, SaturatedFat 42.2, Cholesterol 298.2, Sodium 1092.2, Carbohydrate 35, Fiber 1.3, Sugar 6.7, Protein 41.1
BATTER DIPPED FISH
Make and share this Batter Dipped Fish recipe from Food.com.
Provided by Gloria
Categories < 30 Mins
Time 25m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift together mustard and flour.
- Heat oil to 400°.
- Cut the fish into 7x2-inch pieces.
- With a mixer blend the flour mixture with the water, egg, sugar and salt.
- Dip fish into the batter, coating well.
- Drop into the hot oil.
- Fry fish until dark golden brown.
- Remove and drain on paper towels.
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