VEAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 24 meatballs; 6 to 12 servings
Number Of Ingredients 30
Steps:
- In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
- Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: Soak the bread in the milk in a small bowl.
- Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
- Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
- For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
- Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
- Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
- Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.
LION'S HEAD MEATBALLS
People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h15m
Yield 6
Number Of Ingredients 24
Steps:
- Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
- Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
- Form mixture into 6 large meatballs with wet hands.
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
- Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
- Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.
- Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.
- Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 18.5 g, Cholesterol 82.1 mg, Fat 18.1 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 5.2 g, Sodium 1607.8 mg, Sugar 7.4 g
VEAL MEATBALLS WITH BRAISED VEGETABLES
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.
Categories Food Processor Beef Olive Vegetable Braise Broil Passover Quick & Easy Dinner Veal Kosher Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
- While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.
- Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
- Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.
- Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
- While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.
- Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
- Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.
VEAL MEATBALLS
A local Italian restaurant makes an awesome veal meatball dinner served with a pesto sauce to allow the delicate flavors of the veal to shine through. This is my version.
Provided by KelBel
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400.
- Combine all ingredients together.
- Form into one inch balls.
- Bake for 20-25 minutes.
- Serve with your favorite sauce.
LEMON MEATBALLS
Make and share this Lemon Meatballs recipe from Food.com.
Provided by Barenakedchef
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat.
- Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally.
- Remove from heat and set aside.
- In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well.
- Form into 18 meatballs.
- In the same skillet, heat remaining 3 tablespoons oil over medium heat.
- Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally.
- While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter.
- Cover with aluminum foil to keep warm.
- When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti.
- Sprinkle meatballs with parsley and lemon peel in desired, and serve.
MEAT BALLS AVGOLEMONO (VEAL BALLS WITH LEMON AND EGG SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the veal in a mixing bowl.
- Heat one tablespoon of the butter in a skillet and add one-half cup of the onions. Cook, stirring, until wilted. Add this to the veal.
- Add the bread crumbs, half of the dill, the nutmeg, salt and pepper to taste. Blend well. Shape the mixture into 28 balls of equal size, each about two inches in diameter or slightly less.
- Heat two tablespoons of butter in a casserole and add the remaining onions. Cook briefly until wilted. Add the veal balls and cook, turning gently to brown lightly. Add the broth and bring to the boil. Cover and let simmer about 10 minutes.
- Meanwhile, beat the eggs with a wire whisk in a bowl until well blended. Add the cornstarch and continue beating until thoroughly smooth and blended. Beat in the lemon juice.
- Pour one cup of the liquid from the meatballs into the egg mixture. Beat to blend.
- Pour this blend into the meatballs with their liquid and stir. Cook over gentle heat until thickened. Sprinkle with the remaining dill and serve.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 21 grams, Carbohydrate 21 grams, Fat 46 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 21 grams, Sodium 796 milligrams, Sugar 5 grams, TransFat 0 grams
LEMONY LAMB MEATBALLS
These fragrant lamb meatballs are great for entertaining on a budget. Serve as part of a meze-style feast with flatbreads, a grain salad and dips
Provided by Cassie Best
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Put the breadcrumbs in a bowl and add the milk. Leave for 5 mins, or until the milk has been absorbed. Add the lamb, lemon zest, garlic, spices, coriander stalks and plenty of seasoning. Mix everything well with your hands, then shape into meatballs, it should make about 30. Cover and chill the meatballs for at least 30 mins, or up to 24 hrs.
- Heat the oil in a large frying pan, or two smaller ones. Cook the meatballs for 8-10 mins, rolling them around the pan until nicely browned on all sides and cooked through. To serve, arrange the meatballs on a platter. If the yogurt is quite thick, add a drop of water or lemon juice. Drizzle it over the meatballs, then scatter the pomegranate seeds and coriander leaves on top.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
LEMON CHICKEN DROP MEATBALLS RECIPE BY TASTY
Here's what you need: ground chicken, egg, fresh parsley, lemon juice, bread crumbs, olive oil, salt, pepper
Provided by Ashley Lord
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine and mix together all of the ingredients (except for 1 tbsp of olive oil)
- Heat remaining 1 tbsp olive oil in pan on medium heat.
- Scoop chicken mixture out with a teaspoon and carefully place in pan, making sure not to overcrowd.
- Once chicken meatballs are in the pan, sear well on all sides. (This should take approximately 2-3 mins on each side.)
- If needed, turn heat down and continue cooking until internal temperature reaches 165°F.
- Serve warm.
Nutrition Facts : Calories 330 calories, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 28 grams, Sugar 0 grams
VIETNAMESE LEMONGRASS MEATBALLS
We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.
Provided by lutzflcat
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g
LEMONY VEAL MEATBALLS
I got this recipe years ago from an Italian cookbook. These are best served with very little tomato sauce so the delicate flavor is not drowned out by a sauce. Prep time includes "resting" time.
Provided by Parsley
Categories Veal
Time 1h
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl (with clean hands), combine all ingredients (EXCEPT olive oil)and work mixture until well-combined. If mixture is too dry, add 1 tbsp of water or more lemon juice.
- For best results, allow to rest in refridgerator for 30 minutes to allow flavors to combine.
- Roll into 1 1/2" balls.
- In a large skillet, heat oil and fry meatballs until giolden-brown on all sides.
- Instead of frying, you can bake in a shallow baking dish at 375 for about 20 minutes.
- Best served without a sauce or just a little tomato sauce.
Nutrition Facts : Calories 326.4, Fat 20.3, SaturatedFat 6, Cholesterol 126.7, Sodium 578, Carbohydrate 9.9, Fiber 0.8, Sugar 1.2, Protein 25.5
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