PATSY'S SAVORY MEATBALLS
Looking for a delicious, easy-to-make dish? Chef Salvatore (Sal) Scognamillo, co-owner and third-generation executive chef of the world-renowned Patsy's restaurant, shares his tasty take on an Italian staple.
Provided by Cucina Casalingo
Categories European
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix thoroughly and form into 2½-inch meatballs.
- Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).
- Fry meatballs in olive oil, 2 minutes on each side.
- Take out of oil.
- Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.
SAMMY'S ITALIAN MEATBALLS
Provided by Food Network
Time 1h50m
Yield 80 to 100 meatballs
Number Of Ingredients 14
Steps:
- In a saute pan over medium-high heat, cook the diced onions and canola oil until the onions are translucent, about 5 minutes. Place the ground sausage, beef, breadcrumbs, cream, cheese, mustard, oregano, thyme, eggs and some salt and pepper in large mixing bowl. Add the sauteed onions to the bowl and mix the ingredients by hand, until completely incorporated.
- Preheat the oven to 375 degrees F.
- Form the meatball mixture by hand into balls slightly larger than a golf ball, repeat for the remaining meat. Place all the meatballs on a sheet pan and cook until fully cooked throughout, 45 minutes to 1 hour.
- Drain all excess grease and let the meatballs cool. Serve alone with some marinara sauce, with spaghetti and marinara or in a meatball sub sandwich.
PATSY'S MEATBALLS
Steps:
- 1. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside. 3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. 4. Using your hands, mix until just combined. 5. Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. 6. Line strips next to one another; sprinkle with breadcrumbs. 7. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture. 8. Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs. 9. Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. 10. Repeat with additional oil and remaining meatballs.
SAVORY MEATBALLS
A neighbor shared this recipe with me at a block party back in the '60s. It's been a favorite of my family's and is easy to fix for a large group.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 2-in. balls. In a large skillet, brown meatballs in batches in oil over medium-high heat. , Place in a 2-qt. baking dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in meatballs reads 160°.
Nutrition Facts :
SWEET & SAVORY MEATBALLS
This is a "usual" that I bring to the office potlucks...It's also a favorite of my kids that they now EXPECT to have every New Years' Eve! So easy for a Crockpot appetizer! Sometimes I make this for dinner -- I just whip up some old fashioned mashed potatoes and serve the meatballs & sauce over top (or to the side) of the mashed potatoes...And the kids just love me when I do that!!! :)
Provided by Stacky5
Categories Lunch/Snacks
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place meatballs in Crockpot (or slow cooker).
- Mix remaining ingredients very well, and add to Crockpot.
- Simmer on low for 2 hours. Stir after 2 hours.
Nutrition Facts : Calories 185.9, Fat 0.2, Sodium 772.9, Carbohydrate 44.7, Fiber 3.8, Sugar 30.3, Protein 1.5
PAT'S STANDARD MEATBALLS
Make and share this Pat's Standard Meatballs recipe from Food.com.
Provided by Bone Man
Categories Pork
Time 2h
Yield 50 meatballs
Number Of Ingredients 16
Steps:
- Beat the worcestershire sauce into the eggs.
- In a large mixing bowl, blend all ingredients well with your hands, EXCEPT for the olive oil, spaghetti sauce, and chicken broth.
- Make up the meatballs, about 1 1/2" in diameter each. Set them aside on cookie sheets covered with wax paper.
- Over medium heat in a large skillet (I use an electric skillet), heat the olive oil.
- Brown all the meatballs on all sides. This will be about 3 batches. As they are done, set them on a platter to allow oil to drain.
- In a roaster pan, pour in the spaghetti sauce and chicken broth and blend with a whisk. Put all the meatballs in the sauce and bake, covered, at 300-degrees F. for 90 minutes.
- Either serve over spaghetti (garnish with fresh parsley), or, store the cooled meatballs and sauce in freezer-type zip-lock bags and freeze for later use.
- You can add 1 cup freshly grated parmesan cheese to the meatball mix as an option if you wish. Also, for a more mellow sauce, add 1/2 cup dry red wine.
Nutrition Facts : Calories 194.1, Fat 14.1, SaturatedFat 3.9, Cholesterol 42.4, Sodium 448.3, Carbohydrate 8.2, Fiber 0.4, Sugar 3.7, Protein 8.2
MUSHROOM "MEAT"BALLS RECIPE BY TASTY
Here's what you need: cooking oil, white mushroom, medium onion, garlic, whole wheat breadcrumbs, quick-cook oats, fresh parsley, grated parmesan cheese, dried oregano, dried rosemary, dried thyme, salt, pepper, cayenne, eggs
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a skillet over medium heat, add cooking oil or water and mushrooms. Cook down until mushrooms begin to brown, stirring occasionally.
- Add the onion and cook until onions are translucent. Add the garlic and stir until fragrant. Transfer to a large bowl.
- To the mushroom mixture, add breadcrumbs, oats, parsley, Parmesan, oregano, rosemary, thyme, salt, pepper, and cayenne, and stir to combine.
- Add eggs and mix well.
- Cover and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C).
- When ready, use your hands to form 1-inch (2-cm) balls from the mushroom mixture. Place in rows on a parchment paper-lined baking sheet.
- Bake for 20 minutes, or until golden, flipping halfway.
- Enjoy!
Nutrition Facts : Calories 435 calories, Carbohydrate 60 grams, Fat 14 grams, Fiber 6 grams, Protein 18 grams, Sugar 8 grams
MEATBALLS FOR PATSY'S MEATBALL LASAGNA
An expert trick makes simple work of rolling these meatballs into shape. The meatballs are used in Patsy's Meatball Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
- Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.
- Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
- Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.
- Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.
SAVORY MEATBALLS OR GRAPE JELLY MEATBALLS
Make and share this Savory Meatballs or Grape Jelly Meatballs recipe from Food.com.
Provided by puh-leas-no-coconut
Categories Meatballs
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1.COMBINE first 8 ingredients, mixing well; shape into 36 one-inch meatballs.
- 2.COOK in oil over medium heat 10 to 15 minutes or until browned. Drain on paper towels.
- 3.COMBINE grape jelly and chili sauce in large skillet. Cook over medium heat, stirring until well combined, about 3 minutes.
- 4.PLACE cooked or thawed meatballs in a single layer in skillet coating each meatball evenly with sauce. Cover; simmer 10 minutes, stirring occasionally, until sauce is bubbly and meatballs are cooked through.
- 5.TRANSFER glazed meatballs to a chafing dish or slow cooker. Serve with frilly toothpicks.
Nutrition Facts : Calories 522.6, Fat 23.1, SaturatedFat 6.5, Cholesterol 114.8, Sodium 1312.7, Carbohydrate 58.9, Fiber 4.6, Sugar 35.9, Protein 19.3
PATSY'S MEATBALL LASAGNA
From the Chef at Patsy's on 56th Street, New York City. Patsy's Savory Meatballs #rz.137551 can be made ahead for use in this recipe.
Provided by Cucina Casalingo
Categories European
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
- Preheat oven to 450 degrees.
- Pour 1 cup sauce into a shallow baking dish; set aside.
- Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
- Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
- Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
- Repeat with remaining 3 cut sheets and corners.
- Line edges of pan in the same manner using full-size sheets dipped lengthwise.
- Finish lining the bottom of the pan with 2 full sheets.
- In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
- Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
- Top with 1 cup sauce.
- Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
- Cover lasagna with a clean, damp kitchen towel.
- Double-wrap baking dish in aluminum foil.
- Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
- Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
- Remove from oven; let stand 15 minutes before serving.
- Garnish with remaining basil, and serve with remaining sauce, if desired.
Nutrition Facts : Calories 1066.3, Fat 42.3, SaturatedFat 20.2, Cholesterol 145.2, Sodium 2342.4, Carbohydrate 110.3, Fiber 4.3, Sugar 25.1, Protein 59.2
EASY SAVORY RAVIOLI AND MEATBALLS
Starting with frozen spinach-cheese ravioli and mini meatballs makes this Italian favorite an easy weeknight dish.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Drain tomatoes, reserving 2 Tbsp. liquid. Cook pasta as directed on package, omitting salt.
- Meanwhile, cook mushrooms in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until tender, stirring occasionally. Add meatballs, tomatoes and reserved liquid; stir. Cook 4 to 5 min. or until heated through, stirring occasionally.
- Cook gravy in saucepan on medium heat 3 to 5 min. or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add meatball mixture; mix lightly. Drizzle with gravy.
Nutrition Facts : Calories 540, Fat 17 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1490 mg, Carbohydrate 69 g, Fiber 5 g, Sugar 8 g, Protein 25 g
STARR'S SAVORY MEATBALLS
This is my version of meatballs based on experimentation from several different recipes, including my mother's. I like to use these in spaghetti sauce, of course, but they're also delicious in my meatball subs. You can double or triple the recipe - sky's the limit! - and freeze.
Provided by Superstarr
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
- Mix together the ground beef, onion, bread crumbs, Parmesan cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt, and pepper in a large bowl until just combined. Divide the mixture into 4 equal portions, then roll each of those portions into 4 meatballs. Arrange the meatballs on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.1 g, Cholesterol 239.3 mg, Fat 31.8 g, Fiber 1.6 g, Protein 44.9 g, SaturatedFat 12.5 g, Sodium 916.5 mg, Sugar 1.9 g
PATSY'S MEATBALL LASAGNA
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
- Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
- Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
- In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
- Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
- Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.
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