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.
JOE'S JUICY MEATBALLS RECIPE - (5/5)
Provided by Michinthekitch
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees and lighlty oil a rimmed baking sheet 2. In a large mixing bowl, combine ground beef, breadcrumbs, milk, grated cheese, egg, parsley, garlic, salt and pepper. Knead everything together with clean hands. Feel for the right texture - it should be soft but not sopping wet, so add a little more milk or breadcrumbs if needed. Form 12 egg sized balls by gently shaping the meat nixture in your hands. Do not crush and mold the meat between your palms. 3. Place the balls on the baking sheet. Bake until browned, about 30 minutes. 4. Bring the tomato sauce to a boil in a large saucepan. Add the meatballs and return to the boil. Reduce the heat to medium-low. Simmer, stirring occasionally, until the meatballs are cooked through, about 30 minutes. Serve hot.
5-INGREDIENT MEATBALLS
Very easy to make. Could be used as an appetizer with a dipping sauce. I know before I could get them into the sauce my husband was already eating them!
Provided by Rhonda O
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine ground beef, and other ingredients.
- Shape into 1 inch meatballs.
- Brown in skillet.
- Drain.
- Add to you favorite spaghetti sauce.
- Enjoy.
Nutrition Facts : Calories 279.2, Fat 18.4, SaturatedFat 7.1, Cholesterol 123.6, Sodium 121.8, Carbohydrate 3.5, Fiber 0.2, Sugar 0.3, Protein 23.2
JEAN'S SWEDISH FAUX MEATBALLS
This is a recipe that was handed down by my Mother-in-Law. It is a delicious twist on a 'comfort' food!
Provided by COURTNEYSUNSHINE
Categories 100+ Everyday Cooking Recipes Vegetarian Protein TVP
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2 balls.
- In a large skillet over medium heat, brown the 'meat' balls in butter. Remove with a slotted spoon and place in a 2 quart casserole dish.
- Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and cream and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over 'meat' balls .
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 560 calories, Carbohydrate 21.2 g, Cholesterol 35.9 mg, Fat 16.7 g, Fiber 6.9 g, Protein 94.2 g, SaturatedFat 8.4 g, Sodium 1374.9 mg, Sugar 3 g
CHEF JOHN'S MEATLESS MEATBALLS
I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 18
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
- Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
- Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
- Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
- Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
- Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 50.1 g, Cholesterol 110.4 mg, Fat 17.9 g, Fiber 8.4 g, Protein 16.9 g, SaturatedFat 6.2 g, Sodium 1695.2 mg, Sugar 20.5 g
DEEP-FRIED JUICY MEATBALLS
Make and share this Deep-Fried Juicy Meatballs recipe from Food.com.
Provided by ZekesDad40
Categories Meat
Time 30m
Yield 32 1oz. Meatballs, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat Deep fryer to 375 degrees. Put the mixed flour and cornmeal (dry) into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish. Mix all together thoroughly in a large bowl.
- Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching), deep fry for 5 minutes.
- The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.
Nutrition Facts : Calories 654, Fat 34.9, SaturatedFat 13.5, Cholesterol 154.2, Sodium 696.8, Carbohydrate 35.3, Fiber 3.4, Sugar 2.6, Protein 47
JOE'S B.B.Q BARBECUE MEATBALLS
Originally, I had created this as a meatloaf and then thought it would make a great game-day snack. It now goes with me to every party I'm invited to. -Joe Hendrick, Gabbs, Nevada
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large bowl, combine the first seven ingredients. Add sausage and beef; mix lightly but thoroughly. Shape into 1-1/4-in. balls. Place on a greased rack in a shallow baking pan. Bake 10-12 minutes or until cooked through., Meanwhile, for sauce, in a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomato sauce, brown sugar, barbecue sauce, Italian seasoning and mustard; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until slightly thickened, stirring occasionally., Add meatballs and stir gently to coat. If desired, sprinkle with cheese and let stand, covered, 5 minutes.
Nutrition Facts :
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