CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
SCALLOPED MEATBALLS
Make and share this Scalloped Meatballs recipe from Food.com.
Provided by Barb in WNY
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Parboil potatoes with carrots, onions, and 1 teaspoon salt in a small amount of boiling water for 5 minutes; drain.
- Mix ground beef with egg, breadcrumbs, milk, thyme and remaining 1 teaspoon sat.
- Shape into 16 meatballs.
- Brown in butter in a large frying pan.
- Remove meatballs with a slotted spoon and set aside.
- Pour off drippings.
- Stir soup, sour cream, and paprika into frying pan; heat stirring constantly, just until hot.
- Layer each half of the cooked vegetablemeat balls, and soup mixture into an 8-cup baking dish; repeat layer; cover.
- Bake at 375F about 30 minutes. or until bubbly hot in the center.
Nutrition Facts : Calories 620.5, Fat 41.7, SaturatedFat 19.8, Cholesterol 173.4, Sodium 1890.6, Carbohydrate 32, Fiber 3.2, Sugar 4.7, Protein 29.4
SCALLOP MEATBALLS
If you've ever seen Scottish eggs, this is the seafood version of it. Eat with a nice dry cider - either main course for two or starters for four. The recipe is from the London fish restaurant called Livebait.
Provided by kolibri
Categories European
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 C/ 400°F.
- Chop the onion, parsley and garlic finely, seed and chop the chilies. Soften everything in a frying pan with 10 ml of the olive oil.
- Rinse the sausages and you find that the skins will come off easily. Mix the sausage meat with the onion mixture, add some nutmeg and 20 ml cream.
- Strip the corals from the scallops and save them. Dry the scallops carefully and encase inside balls of sausagemeat. Brown in a frying pan to seal - this might require some practice to keep the ball-shaped and shut.
- Transfer to the oven and finish cooking for 5-7 minutes.
- For the sauce, finely chop the shallors and soften them in the remaining 10 ml olive oil, add corals and paprika and cook ubntil everything is beginning to colour.
- Add the stock and reduce by half.
- Add the wine and reduce by two thirds.
- Liquidise with a blender, and return to the pan.
- Thin the sauce with the remaining cream, adjust the seasoning and serve with the scallops.
Nutrition Facts : Calories 1017.8, Fat 76.6, SaturatedFat 27.1, Cholesterol 212.3, Sodium 1548.1, Carbohydrate 18.5, Fiber 1.6, Sugar 5.8, Protein 45.2
KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE
Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,
Provided by Kittencalrecipezazz
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
- Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
- For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
- In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
- Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
- Bake covered with foil for about 1 hour at 350 degrees F.
- Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
- Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
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- Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
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