Gramsmeatballs Recipes

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
• Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
• Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
• Transfer the meatballs and sauce to a slow cooker and keep on warm.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

Steps:

• Soak the breadcrumbs in the heavy cream in a medium bowl.
• Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
• Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
• Form the meatballs with a medium scoop into small balls and chill for 1 hour.
• Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
• Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
• Garnish with cheese and parsley and serve.
• In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.

Steps:

• Preheat the oven to 400 degrees F.
• In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
• Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
• When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
• In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
• Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
• Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
• Preheat the oven to 350 degrees F.
• Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
• Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
• Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
• Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
• Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
• Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
• Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
• Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
• Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
• In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
• Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.

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.

Steps:

• Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined. Do not overwork meatball mixture.
• Make golfball size meatballs with meatball mixture.
• Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through.
• Combine browned meatballs in a pot with sauce and raisins.
• Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly.
• If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it.
• Serve over spaghetti, on rolls, or however your heart desires.

Steps:

• Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough.
• Shape into 1- to 2-inch balls.
• Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side.
• Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

Steps:

• Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
• Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
• Mix up meatball ingredients until well combined, yet not over-mixed.
• Divide mix into 4 equal parts.
• Roll each part into 4 balls and space equally onto a nonstick baking sheet.
• Place meatballs in oven and roast about 12 minutes.
• Break a meatball open and make sure meat is cooked through before removing from the oven.

Steps:

• Preheat the oven to 400 degrees. Mix all the ingredients in a bowl by hand.
• Spray a cookie sheet with nonstick cooking spray or oil. Form the meat into golf ball sized balls. Place on the prepared sheet.
• Cook for 20-25 minutes. Serve as desired.

Steps:

• Cover a baking sheet with foil and spray lightly with cooking spray.
• Soak bread crumbs in milk in a small bowl for 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
• Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
• Preheat an oven to 425 degrees F (220 degrees C).
• Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
• Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

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).

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Steps:

• Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
• Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

Steps:

• In a small bowl add buttermilk and bread crumbs stir until combine set a side for 5 minutes.
• In a large bowl add the meats and the rest of the ingredients.
• Combine the mixture with clean hands.
• Roll the meat mixture into 1 inch balls.
• Add the meatballs into a skillet on meduim heat.
• Brown on all sides.
• Cover and cook for about 10 to 15 minutes.
• Put meatballs in your favorite sauce cook for 20 to 30 minutes.

Steps:

• In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside.
• Wring the excess milk out of the soaked bread cubes.
• Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each).
• In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat.
• Place on platter and garnish with lemon wedges and torn mint leaves.

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.).

Steps:

• Mix first 4 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls; toss with 1/4 cup flour, coating lightly., In a large skillet, brown meatballs over medium-high heat. Add 2 cups broth; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, 5-6 minutes., Remove meatballs with a slotted spoon. Mix the remaining flour and broth until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return meatballs to pan; heat through. Serve with mashed potatoes. If desired, sprinkle with parsley.

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.