MINI MEATBALL SANDIES
Provided by Giada De Laurentiis
Categories appetizer
Time 33m
Yield 12 sandies
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes.
- Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling.
- Arrange the sandies on a platter and serve.
MINI MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 30 medium meatballs or 70 small
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
- Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.
MINI MEATBALLS
Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Yield Makes 40
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
- Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
- To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
MINI MEXICAN MEATBALLS
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.
- Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.
- Drizzle the crema over the meatballs and sprinkle with the cilantro.
SWEET MINI MEATBALL APPETIZER #RAGU
Ragú® Recipe Contest Entry. Raisins and pine nuts in the mini meatballs are dipped in a warm Ragu Old World Style Marinara to create the perfect sweet and savory appetizer.
Provided by gmvolt
Categories Sauces
Time 45m
Yield 72 mini meatballs
Number Of Ingredients 15
Steps:
- Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
- Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
- Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
- Make one inch meatballs (a 1-inch scoop helps ) and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
- While meatballs are cooking, pour both jars of Ragu Old World Style Marinara into a large saucepan and heat over medium heat. When the meatballs are cooked, add to the Ragu sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place in a bowl for dipping the meatballs.
Nutrition Facts : Calories 49.5, Fat 3.1, SaturatedFat 1, Cholesterol 14.4, Sodium 114.2, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 3.2
MINI MEATBALLS - MEXICAN
Meatballs are always a hit. You can serve them as an appetizer with dip or as a main dish with pasta, rice or in soup! Naturally The grated carrot keeps these lean meatballs juicy and gets your kids (and picky adults!) to eat veggies without even knowing it. This is a recipe from the Canadian beef industry. Enjoy!
Provided by Nif_H
Categories Meat
Time 35m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil.
- Lightly combine all ingredients. Roll into approximately thirty 1" balls.
- Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.
Nutrition Facts : Calories 39, Fat 1.8, SaturatedFat 0.7, Cholesterol 16, Sodium 75.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.3, Protein 3.6
MINI MEATBALLS WITH RASPBERRY-BALSAMIC BARBECUE SAUCE
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, garlic, salt, pepper, egg, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a tablespoon measure, form the meat mixture into 1 to 1 1/4-inch balls (about 36 meatballs).
- In a large nonstick skillet, heat the olive oil over medium-high heat. Working in batches, add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, 10 to 12 minutes. Drain on paper towels.
- For the sauce: In a food processor or blender, blend together the raspberries, ketchup, jam, sugar, vinegar, Worcestershire sauce, paprika, salt, pepper and lemon zest until smooth. Pour the sauce into a heavy medium saucepan. Bring to a simmer over medium heat. Cook until slightly thickened, 6 to 7 minutes. Remove the pan from the heat and cool for 10 minutes. Pour into a small serving bowl.
- Thread 1 meatball, 1 mango cube and 1 piece of radicchio leaf onto each skewer. Arrange the meatballs on a platter and serve the barbecue sauce alongside for dipping.
BROKEN MEATBALL RAGù
Why choose between luscious meatballs and a rich ragù? This recipe, a specialty at Don Angie in New York City, offers the best of both worlds. Chef Rito crumbles her nonna's meatballs into Amatriciana sauce with plenty of cheese for a rich, soulful dish that sings with the true flavors of Italian-American home cooking.
Provided by Don Angie
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Roasted Garlic Purée: Preheat oven to 300 F. Slice off the top of the garlic bulb, just enough to expose the cloves. Place in a small baking dish, cut side down, and add enough vegetable oil to come halfway up the garlic. Roast in the oven until cloves are golden and soft, about 1 hour. Remove from oven and set aside until cool, 20 minutes. Fit a fine-mesh strainer over a bowl. Press the cloves through the mesh with your hands, a bench scraper, or spoon to catch any tough fibers or skin. Set aside. Makes about ¼ cup Roasted Garlic Purée. (Note: You can roast several heads of garlic at a time and store the purée in an airtight container in the refrigerator for up to 1 month.)
- Amatriciana Sauce: Cut guanciale into a small dice and place in a large heavy-bottomed pot over medium heat. Sauté until fat begins to render, 3-4 minutes; reduce heat to low. Meanwhile, dice the onion (the pieces should be the same size as the guanciale). When the guanciale has turned golden brown and rendered some fat, add the onions, along with the red pepper flakes and a pinch of salt. Continue to sauté until the fat is mostly rendered, the meat is browned, and the onions are soft and translucent, 3-4 more minutes. To the pot, add the puréed tomatoes and chicken stock. Bring to a boil, then reduce to a simmer and cook uncovered until slightly thickened, 25-30 minutes. Meanwhile, prepare the meatballs.
- Meatballs: Preheat oven to 450 F. Place bread in a bowl and add the milk; set aside to soak. Next, place puréed onion onto a clean kitchen towel. Wrap tightly, then wring the towel to squeeze out the liquid; set the onion aside. Finely chop the parsley leaves. Squeeze the milk out of the bread (with a towel, as with the onions, or using your hands); discard milk. Place bread in a large mixing bowl, along with veal, beef, Parmigiano, Pecorino, onions, parsley, Roasted Garlic Purée, and the egg. Mix with your hands until just combined. Season with several turns of black pepper and a pinch of salt. Prepare a rimmed baking sheet with nonstick spray or a bit of neutral oil. Use a large ice cream scoop to portion the meatball mixture. With lightly oiled hands, shape the mixture into balls and place them, evenly spaced, on the baking sheet; you should have about 12 meatballs. Bake for 12 minutes.
- Pasta assembly: Remove meatballs from the oven and let rest until cool enough to handle, 5-10 minutes. Remove sauce from heat. Break each meatball into 3 or 4 pieces and add to the sauce. Stir to combine. Bring a large pot of water to a boil. Add a generous amount of salt so the water tastes as salty as the ocean. Add the linguine to the boiling water and cook until the pasta is al dente, but still a bit firm in the center. (Keep in mind that the pasta will continue to cook in the sauce.) Meanwhile, bring the sauce to a gentle boil. Drain pasta and add to the boiling sauce. Stir until all of the noodles are coated; then add butter, Parmigiano, and Pecorino. Stir to melt the butter and both cheeses. Serve immediately, family-style, with additional Parmigiano and Pecorino at the table.
ITALIAN SAUSAGE RICE BALLS WITH MARINARA SAUCE #RAGU
Make and share this Italian Sausage Rice Balls With Marinara Sauce #Ragu recipe from Food.com.
Provided by Christine V.
Categories Sauces
Time 50m
Yield 20 rice balls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
- Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
- Place mixture in a large mixing bowl to let cool. When cool, add sausage, ¾ cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands.
- Preheat oven to 400 degrees F and lightly oil a baking sheet.
- With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
- Bake at 400 degrees F for 20 minutes.
- Warm marinara sauce and drizzle over rice balls.
- Garnish with grated parmesan cheese.
TINY TACO MEATBALLS
These meatballs may be tiny, but they're big on taste. Taco seasoning adds a tasty twist to these appetizers that my grandson gobbles up! -Joyce Markham, Belmond, Iowa
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first 5 ingredients. Add beef; mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 14-18 minutes or until meat is no longer pink. Serve with taco sauce if desired.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SWEET MINI MEATBALLS ALFREDO #RAGU
Ragú® Recipe Contest Entry. These raisin and pine nut meatballs are a sweet and savory appetizer like their counterparts with Ragu Marinara Sauce, but with another twist using the Ragu Classic Alfredo Sauce.
Provided by gmvolt
Categories Sauces
Time 45m
Yield 72 mini meataballs
Number Of Ingredients 15
Steps:
- Directions for Meatballs:.
- Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
- Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
- Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
- Make one inch meatballs (a 1-inch scoop helps ) and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
- While meatballs are cooking, pour all 3 jars of Ragu Classic Alfredo sauce into a large saucepan and heat over medium heat. Remove cooked meatballs from the sheet pans and add approximately the meatballs to the sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place into a bowl for dipping the meatballs.
Nutrition Facts : Calories 49.5, Fat 3.1, SaturatedFat 1, Cholesterol 14.4, Sodium 114.2, Carbohydrate 2.2, Fiber 0.2, Sugar 0.8, Protein 3.2
MINI MEXI MEATBALL BOWLS #RAGU
Ragú® Recipe Contest Entry. Delight everyone with these scrumptious mini Mexican meatballs atop spaghetti. The key to this recipe is the incredible simple Ragu pasta sauce deliciously smothering the dish. Mexican inspired ingredients like Mexican chili powder, cilantro and jalapenos give these Mini Mexi Meatball Bowls a subtle but distinctive flavor that's spicy, rich and comforting. Try this as an appetizer for your next party. I have been serving this for years at various gatherings and never take leftovers home.
Provided by Sandra D.
Categories Sauces
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat an oven to 350.
- In a bowl mix together chorizo and ground beef. Add chili powder, salt, black pepper, and Parmesan cheese. Then mix in the egg, olive oil, 1 chopped onion, cilantro, jalapeno and poblano pepper. Add in crushed tortilla chips and breadcrumbs. Form into 24 small meatballs and place on a lightly greased baking sheet.
- Bake for 30 minutes or until the meatballs have lightly browned. Turn the meatballs once after 15 minutes.
- Boil a large pot of salted water, and add the spaghetti. Cook for 10 minutes and drain.
- Meanwhile, in a saucepan over medium high heat stir together the diced tomatoes, remaining onion, chipotle chile, pasta sauce and taco seasoning. Bring to a simmer, then reduce the heat to medium low and simmer 10 minutes or until onion is soft. Add meatballs to sauce. Cook for 5 additional minutes.
- Place equal amounts of spaghetti in appetizer serving bowls. Spoon approximately two meatballs and sauce over spaghetti. Top each bowl with avocado slices and sprinkle with Parmesan cheese and chopped cilantro.
Nutrition Facts : Calories 330.3, Fat 13.2, SaturatedFat 4.5, Cholesterol 52, Sodium 334.4, Carbohydrate 35.5, Fiber 2.4, Sugar 3.2, Protein 16.6
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