Meatball Pancakes Recipes

MEATBALL PANCAKES

This is a family recipe from my husband's mother. They made these when food was rationed they are a family favorite for sure.

Provided by Brenda Hatfield-Lautenschlaeger

Categories Turkey

Time 1h15m

Number Of Ingredients 9

Meatball Pancakes image

Steps:

1. Drop spoonful on hot greased griddle when puffed and brown, turn and brown other side.
2. Serve immediately, with a mushroom gravy.
3. Can be served with potatoes or noodles.

Ingredients

beat until light: 3egg yolk (save egg whites)
1/2 lb blend in: ground beef, or ground turkey
1/4 tsp baking soda
1/2 Tbsp salt
dash(es) of pepper
1 tsp lemon juice
1 Tbsp parsley flakes
1 Tbsp grated, onion
fold in: 3 stiffly beaten egg whites

CLASSIC MEATBALLS

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Classic Meatballs image

Steps:

Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

Ingredients

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

MEATBALL PANCAKES

This is an all time favorite of my family and was passed down to my by my mother-in-law which she made for her family during the depression

Provided by blautenschlaeg4

Categories Meat

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Meatball Pancakes image

Steps:

Beat until light the 3 egg yolks. Then blend in the ground beef, baking poweder, salt, dash of pepper, lemon juice, parsley, and onion mix well; then fold in the 3 egg whites that have been stiffly beat.
Drop spoonfuls on hot greased griddle when puffed and brown, turn and brown on other side. Serve with mushroom gravy.

Nutrition Facts : Calories 57.9, Fat 3.9, SaturatedFat 1.5, Cholesterol 60, Sodium 132.7, Carbohydrate 0.4, Sugar 0.1, Protein 5

Ingredients

3 egg yolks
1/2 lb ground beef
1/4 teaspoon baking powder
1/2 teaspoon salt
1 dash pepper
1 teaspoon lemon juice
1 tablespoon parsley
1 tablespoon chopped onion
3 stiffly beaten egg whites

PANCAKE CANNELLONI

Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining.

Provided by Miriam Nice

Categories Dinner, Supper

Time 1h

Number Of Ingredients 11

Pancake cannelloni image

Steps:

Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.
Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.

Nutrition Facts : Calories 548 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium

Ingredients

420g pack free-range pork meatballs
400g bag fresh spinach
2 tbsp basil pesto
250g tub ricotta
1 egg , beaten
¼ tsp ground nutmeg
8 pre-made pancakes
500g carton passata
1 garlic clove , crushed
125g ball mozzarella , torn
1 bunch of basil , leaves only

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Meatball Pancakes Recipes

MEATBALL PANCAKES

This is a family recipe from my husband's mother. They made these when food was rationed they are a family favorite for sure.

CLASSIC MEATBALLS

MEATBALL PANCAKES

This is an all time favorite of my family and was passed down to my by my mother-in-law which she made for her family during the depression

PANCAKE CANNELLONI

Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining.

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