QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
SPEEDY MOROCCAN MEATBALLS
A great twist on meatballs for a quick and tasty supper
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
- Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium
SCANDINAVIAN MEATBALLS
These meatballs are a classic on smorgasbord table throughout Scandinavia. Assemble the dish ahead, then just bake before serving. From a December 1988 issue of Bon Appetit. The meatballs were part of a "Scandinavian Christmas Buffet for 20".
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- For Meatballs;.
- Soak breadcrumbs in milk in medium bowl for 10 minutes.
- Mix in onion, eggs and seasonings.
- Add meats and beat with an electric mixer or wooden spoon until light and fluffy.
- Handling gently,form mixture into 2-inch-diameter meatballs; smooth balls between moistened palms.
- Place in baking pan;refrigerate until firm.
- Melt butter in large heavy skillet over medium-high heat.
- Add meatballs in batches (do not crowd) and cook until browned on all sides, shaking pan occasionally, about 5 minutes.
- Drain on paper towels; reserve drippings in skillet.
- Layer meatballs in deep 4-quart oven-proof casserole or baking dish.
- For Gravy:.
- Measure pan drippings and return 3 tablespoons to skillet, adding some butter if necessary.
- Add onion and cook over medium-low heat until tender, about 8 minutes.
- Add flour and stir 2 minutes.
- Gradually mix in consomme and cream.
- Simmer until thickened, about 10 minutes, stirring occasionally;season with pepper.
- Strain over meatballs.
- (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
- Preheat oven to 275 degrees.
- Bake casserole until meatballs are heated through, about 45 minutes; serve hot.
SPEEDY MEATBALLS SCANDIA
This is an old recipe I copied out of somethings years ago... It is quick and tastes alot like the old swedish meatball recipes, just faster. I use LIpton Onion-Mushroom soup mix in the box.
Provided by CIndytc
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1 envelope of soup mix with ground beef, bread crumbs, milk and egg in a large bowl.
- Mix Well.
- Shap into 24 meatballs.
- Brown meatballs in a large skillet. Pour off fat from skillet. Return all meatballs into skillet.
- Blend remaining envelope soup mix with water & spices. Add meatballs.
- Simmer, scovered 20 minutes or until meatballs are cooked thru.
- Blend sour cream with flour; stire into skillet and heat through, do not allow the sauce to boil.
- Server over buttered parleyed egg noodles.
SPEEDY MEATBALLS SCANDIA - STEPH
I got this delicious Swedish Meatball recipe from a lady I met in a seed store last week. These are quite tasty!
Provided by Stephanie Dodd
Categories Beef
Time 20m
Number Of Ingredients 11
Steps:
- 1. Combine egg, 1/2 soup mix, milk, bread crumbs and ground beef. Form small 1" balls. Brown balls a few at a time in the hot cooking oil in skillet. Drain off any fat. Add remaining soup, spices, and water. Cover and simmer for 20 minutes.
- 2. In small bowl, stir together the sour cream and flour. Stir into the mixture in the skillet. Cook and stir until slightly thickened and bubbly. Cook and stir a minute more. Serve with hot noodles. You can put the thickened meatball mixture in the oven while preparing the rest of the meal to keep it warm. ENJOY!
EASY SWEET AND SPICY MEATBALLS
I had these at a graduation party and they were wonderful. I was shocked when they told me the ingredients. I've made them ever since and they always go like hot cakes! Either hand roll meatballs using your favorite meatball recipe or purchase frozen prepared meatballs. If you use frozen, allow for more simmering time.
Provided by Jeniflower
Categories Main Dish Recipes Meatball Recipes
Time 4h5m
Yield 10
Number Of Ingredients 3
Steps:
- Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
- Gently drop meatballs into the sauce.
- Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 56.2 g, Cholesterol 69.8 mg, Fat 10.8 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 708.3 mg, Sugar 40.8 g
SPEEDY SWEDISH MEATBALLS
This recipe is from a Sandra Dee cookbook---with a few of my own "tweeks". It is really fast and easy, using store bought frozen meatballs.
Provided by Robin in Kansas
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium high heat.
- Add meatballs and cook until brown, about 8 minute.
- Transfer meatballs to a bowl.
- Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
- Stir in broth and mil.
- Return meatballs to skillet.
- Simmer until liquid thickens enough to coat meatballs, about 5 minute.
- Remove skillet form heat.
- Stir in sour cream.
- Meanwhile, cook noodles according to package instructions.
- Drain noodles and transfer to a large bowl.
- Spoon meatballs and sauce over noodles.
- Serve immediately.
SCANDI-STYLE MEATBALLS WITH GRAVY
Serve meatballs Scandi-style with creamy gravy and sweet jam. Lingonberry jam can be hard to come by so we've made cranberry sauce here instead
Provided by Cassie Best
Categories Dinner
Time 45m
Number Of Ingredients 18
Steps:
- Soak the breadcrumbs in the milk for 10 mins, or until the milk has been absorbed.
- Combine the beef, pork, allspice, pepper, flour, Worcestershire sauce and 1 tsp salt in a large bowl, add the milk-soaked breadcrumbs and use your hands to squash everything together for a few minutes until well combined. Roll the mixture into meatballs about the size of a cherry tomato. Chill for at least 30 mins. Will keep covered and chilled for up to 24 hrs, or frozen for up to two months.
- Make the berry sauce by cooking the cranberries and sugar in a small saucepan over a medium heat with a splash of water for 5-8 mins until the berries have burst and the sauce looks syrupy and glossy. Add a little more water if it becomes too thick. Leave to cool.
- Heat the oven to 180C/160C fan/ gas 4 and have a baking tray to hand. Heat a drizzle of oil in a large frying pan over a medium heat. Cook the meatballs, in batches if needed, for 8-10 mins until nicely browned on all sides. Transfer to the baking tray and bake in the oven for another 10 mins while you make the gravy.
- Melt the butter in the same frying pan you fried the meatballs in (no need to wash it first) and stir in the flour. Sizzle for a minute or two, then slowly add the stock, whisking to make a smooth sauce. Bubble for 2-3 mins to allow the gravy to thicken, then add the cream and Worcestershire sauce and some seasoning. Tip the meatballs back into the sauce, scatter with the dill and serve with mash or chips, if you like, and the cranberry sauce.
Nutrition Facts : Calories 524 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.2 milligram of sodium
SPEEDY MEATBALL STEW
Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course
Time 20m
Yield Makes 4 lunches
Number Of Ingredients 9
Steps:
- Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
- Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.68 milligram of sodium
SCANDI MEATBALLS
Put mushroom soup to clever use in this Scandinavian-style beef meatball dish with dill sauce
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.
- Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.
Nutrition Facts : Calories 302 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.5 milligram of sodium
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- In a large bowl, combine ground beef and pork. Mix in all the other meatball ingredients by hand (except the olive oil) until well combined.
- Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.
- In a large non-stick skillet, warm the olive oil over medium-high heat. Working in two batches to avoid overcrowding, add the meatballs and cook, turning continuously until browned on all sides and cooked through, about 5-6 minutes. Repeat with the remaining meatballs. Transfer to a plate and cover with foil.
- Add the butter to the skillet and once melted, whisk in the flour; stir to combine and cook, stirring constantly for about 1 minute until no lumps remain and flour just begins to brown.
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