NONNA'S TRADITIONAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield about 25 meatballs
Number Of Ingredients 19
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.
MEATBALLS AL FORNO - TYLER FLORENCE
Make and share this Meatballs Al Forno - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Meat
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Tear the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft.
- In a second bowl, mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands.
- Squeeze the milk out of the bread and add it in small pieces. (Throw the milk away.).
- Add eggs, Parmesan, ground pine nuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
- In a large skillet, heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
- Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in half (quarters if large), and hand-crush them in a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes.
- Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
Nutrition Facts : Calories 683, Fat 49.3, SaturatedFat 16.6, Cholesterol 205.8, Sodium 491.2, Carbohydrate 20.1, Fiber 2.1, Sugar 3.3, Protein 39.5
MEATBALLS ALA BONANO
Steps:
- Make meatballs and cook meatballs in frying pan with olive oil, a piece of garlic and a dried bay leaf. Cook meatballs on high and a little longer than just browning them. (This way they don't break apart as easy)
BEEF MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 30 meatballs
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
PEANUT AND GINGER PORK MEATBALLS
This is a low glycemic index recipe, as far as I can tell, as that is how I eat. I think it should be suitable for diabetics, please someone let me know if it isn't. I didn't want to fry the meatballs as I wasn't feeling well, so I did something new for me and simmered them instead. They came out with a very nice texture, I hope it works for you as well. My so-particular husband took two helpings, which is a good sign.
Provided by HelloKiwi
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix pork mince, egg, kumera, soy sauce and rolled oats together in a bowl. Set aside.
- Heat oil in your largest, lidded, pot.
- Fry onion, garlic, ginger, and chili for about one minute.
- Add remaining ingredients except for the peanut butter and half of the salt so you can adjust later.
- Simmer this sauce for about 5 minutes.
- Use the pork mixture to make meatballs about the size of a small egg, and place them carefully on top of the simmering sauce. Use a spoon to make sure they all have some sauce poured over them.
- Simmer with the lid on for about 30 minutes while checking and stirring very gently once or twice.
- Add peanut butter by using some of the sauce to thin it down before pouring it into the pot.
- Taste and add remaining salt if needed.
- Serve with salad.
Nutrition Facts : Calories 440.2, Fat 28.5, SaturatedFat 9.3, Cholesterol 124.9, Sodium 2149.8, Carbohydrate 22.1, Fiber 4, Sugar 8.5, Protein 25.1
PORCUPINE MEATBALLS ALA SOOZ
These are delicious everyone in my family loves them. I either serve them over mashed potatoes or over noodles. Definitely a kid pleaser and adults will love this dish too!
Provided by Sooz Cooks
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine ground beef, rice, egg, onion powder, garlic powder, salt, pepper, and 1/4 cup of the tomato soup. Mix well.
- Shape mixture into about 20 small meatballs.
- Place meatballs in a large soup pan with a lid.
- Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs.
- Bring to a boil.
- Reduce heat; cover; and simmer 30 - 40 mintes or until meatballs are cooked and rice is soft, stirring often.
- Serve over rice, mashed potatoes, or even egg noodles.
Nutrition Facts : Calories 102.6, Fat 1.4, SaturatedFat 0.4, Cholesterol 31, Sodium 412.5, Carbohydrate 20.3, Fiber 1.3, Sugar 8.2, Protein 3.2
PORK MEATBALLS ALA ITALIAN
A delicious blend of Italian flavors with a homemade flair! I made this one night for my husband and mother (2 of my worste critics) and they loved it. A marriage of the sweet and savory, this recipe is sure to please!
Provided by Briar Rose
Categories One Dish Meal
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Make the homemade noodles (recipe #27344)earlier with parsley and have them ready before you begin. In mixing bowl combine Pork, egg, milk, Worcestershire, oats, garlic powder, Italian herbs, bullion and mix thoroughly. Cook in a 350ºF Oven for 35 to 40 minute.
- Cut Bell Pepper, Vadalia onion and zuccini into slices and set aside. Begin to boil a pot of water for noodles. When water for noodles is just simmering, take out large skillet and heat on medium high. Once the skillet is warm, put about 2 Tbl. Of butter in pan and add all the vegetables into it. As they sautee in pan, add noodles to now boiling water in pot.
- Once vegetables are done, turn off heat and add cooked meatballs to pan. Then add Sour Cream, bullion and milk to pan creating a savory sauce for the dish. Remove noodles from heat and water once al dante and mix in a little butter to stop them from sticking together.
- Serve hot with favorite fruit side dish.
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