ALL-PURPOSE MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 125 meatballs
Number Of Ingredients 11
Steps:
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.
DRIP BEEF MEATBALLS
Ree often serves drip beef on game days, but when she wants to change things up a little, this meatball version, slow-cooked in just the same way as the original, is delicious. It's a great dish for getting ahead, as it can be prepared the day before and reheated.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 4h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions with a large pinch of salt. Cook, stirring, until the onions are dark golden brown and caramelized, about 20 minutes. Remove from the heat and transfer to a storage container with a lid. Let cool, then refrigerate until ready to serve.
- For the meatballs: Meanwhile, in a large bowl, mix the ground beef, breadcrumbs, mozzarella, parsley, mustard, egg, 2 teaspoons salt and 1 teaspoon pepper. Using a tablespoon scoop, portion and roll the meatballs (there will be approximately 60) and place them on a baking sheet. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- When ready to cook, mix the cornstarch with 4 teaspoons of water and add to a 6-quart slow cooker. Add the stock, pepperoncini with the liquid from the jar, French onion soup mix and garlic, then add the meatballs. Cook on high until the meatballs are cooked through, about 2 hours.
- Just before serving, reheat the onions in a pan over medium heat. Serve the meatballs alongside the buns and caramelized onions.
Nutrition Facts : ServingSize 1 of 12 servings, Calories 430, Fat 31g, SaturatedFat 14g, Carbohydrate 14g, Fiber 2g, Sugar 2g, Protein 24g, Cholesterol 104mg, Sodium 1491mg
HOT AND CHEESY BAKED MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
- Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
- Serve with crusty bread and a dressed salad.
COMFORT MEATBALLS(THE PIONEER WOMAN)
Make a double batch and keep some in the freezer for busy cold nights. Make extra sauce for dipping! From Ree Drummond's episode Potluck Sunday, this has many excellent reviews!
Provided by Sharon123
Categories Meatballs
Time 1h15m
Yield 6-8
Number Of Ingredients 14
Steps:
- For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
- Preheat the oven to 350 degrees F.
- Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
- For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
- Bake until bubbly and hot, about 45 minutes.
POTLUCK MEATBALLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
- Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
- For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
- Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.
REE DRUMMOND'S COMFORT MEATBALLS RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 16
Steps:
- For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Bake until bubbly and hot, about 45 minutes.
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