Meatballs And Beans Recipes

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
• Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
• For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
• Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
• Reheat the soup over medium heat and serve with crusty bread.

Steps:

• Combine bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, cook meatballs and onion until meatballs are browned; drain. Add beans, ketchup, brown sugar and mustard. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meatballs are no longer pink.

Steps:

• If using dried beans, soak the beans overnight in room-temperature water to cover. (If using fresh beans, shell the beans and skip to step 3.)
• To cook the beans, drain the beans and place in a medium sauce pot with 5 cups water, the salt, bay leaf, and bacon (if using). Simmer over low heat for 1 to 1 1/2 hours, or until the center of the beans reaches a creamy texture.
• Meanwhile, to prepare the meatballs, combine the lamb, marjoram, rosemary, onion, garlic, eggs, bread crumbs, salt, and pepper in a large bowl. Mix with clean hands until well combined. Heat 2 teaspoons of the olive oil in a 7- to 8-quart Dutch oven or sauce pot over medium heat. Form one small meatball and sauté until the meat is no longer pink, 4 to 5 minutes. Taste the meatball and adjust the seasoning of the meat mixture as needed.
• Use a 2-ounce ice cream scoop to form 24 meatballs and lay them on a rimmed baking sheet. (Or, divide the mixture into 4 parts and make 6 meatballs per part.) Add the remaining 2 tablespoons olive oil to the pot and heat over medium-high heat until hot but not smoking. Working in batches, brown the meatballs on all sides, 5 to 6 minutes per batch. Drain the fat from the pot, then return the meatballs to the pot. Add enough beef or lamb stock to cover. Bring to a simmer over medium heat, then reduce the heat to low and allow the meatballs to simmer gently until they are cooked through, about 1 hour.
• Remove the meatballs from the braising liquid with a slotted spoon and transfer to a large platter or baking sheet. Tent the platter with foil to keep the meatballs warm. Strain the braising liquid and reserve.
• To make the vegetables, heat a large saute pan over medium heat and add the olive oil. Add the cipollini onions, season with salt and pepper, and cook, stirring occasionally, until golden, about 10 minutes. Add the escarole, season with salt and pepper, and cook until just wilted, 2 or 3 minutes. Add the beans and 1/4 cup of the reserved meatball cooking liquid, stirring to combine.
• To serve, spoon the onions, escarole, and beans with the pan juices into bowls. Top with 3 or 4 meatballs per serving and garnish with Parmigiano-Reggiano and the parsley and celery leaves.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
• Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
• Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
• Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
• When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
• Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
• Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
• Serve meatballs and veggies with pita rounds and tzatziki sauce.

Steps:

• Mix ground beef, evaporated milk, bread crumbs, 1 teaspoon salt and pepper. With wet hands shape into 16 balls.
• Brown in skillet in butter with onions.
• Cover, cook over low heat 10 minutes. Drain off fat, if any.
• Add mixture of baked beans, 1/8 teaspoon salt, catsup, and dry mustard. Cover and heat.

Steps:

• Fry onion, add all the other ingredients and cook covered for 20 minutes.
• In the meanwhile mix all ingredients for the meatballs together and shape a dozen of balls.
• Cook your meatballs in a casserole with the grill of your oven until they are brown, but not black! This takes about 10 Minutes.
• Top your meatballs with your vegetables and continue to cook for half an hour covered at low temperature.
• Stir in lemon.
• Serve with preferably with flatbread or couscous.

Steps:

• Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
• Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.