Heartymeatballs Recipes

Steps:

• Place bread in a bowl and cover with milk. In another bowl, mix veal and pork. Add onion, garlic, lemon zest, Parmigiano-Reggiano, and parsley. Add salt and pepper. Mash bread mixture to form a paste and add to meat mixture. Mix together, adding egg, and combine well. Cover with plastic wrap and chill for 1 hour.
• Preheat oven to 350 degrees. Divide mixture in half and form into two equal balls. Heat oil in a large ovenproof skillet over medium heat. Saute meatballs until brown, a few minutes on each side. Place in oven to finish cooking, 25 to 30 minutes. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.
• Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
• Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

Steps:

• Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
• Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

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.

Steps:

• PREHEAT oven to 375ºF. Combine stuffing mix, water, egg and dressing until moistened. Add meat and cheese; mix well.
• Shape into eight 2-inch meatballs.
• PLACE on greased baking sheet; spread with ketchup.
• BAKE 30 minute Or until cooked through.

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

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.

Steps:

• In a large bowl, combine the milk, bread and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls; roll in flour. , In a large skillet, brown meatballs in oil, in batches; drain., In a small bowl, combine the sauce ingredients. Add to skillet with meatballs. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs:: Completely thaw in the refrigerator. In a large skillet, add meatballs; cover and cook for 10 minutes or until heated through.,

Steps:

• In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.

Steps:

• In a covered saucepan, heat onion with water until onion pieces are soft.
• Mix onion, beef, pork, allspice, cloves, salt and bread crumbs thoroughly.
• Form into 30 medium balls.
• In skillet (or in oven at 350 degrees), brown meat balls.
• Remove balls to casserole dish.
• Make gravy by mixing together flour, milk, bouillon granules and drippings in the same skillet.
• Cook until thickened.
• Pour gravy over meat balls.
• Bake at 350 degrees or simmer until ready.