Beef Meatballs With Marjoram Recipes

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

QUICK AND SIMPLE MEATBALLS

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.

BEEF MEATBALLS WITH MARJORAM

Steps:

• Put the beef in a mixing bowl.
• Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted.
• Add this to the meat. Add the rice, parsley, egg, pine nuts, marjoram, salt and pepper to taste. Blend well with the hands.
• Shape the mixture into 18 to 24 balls. Dredge the balls in flour and shake off excess.
• Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
• Serve with cooked spaghetti.

BEEF MEATBALLS WITH MARJORAM

Steps:

• 1. Put the beef in a mixing bowl. 2. Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted. 3. Add this to the meat. Add the rice, marjoram, parsley, egg, pine nuts, salt and pepper to taste. Blend well with the hands. 4. Shape the mixture into 18 to 24 balls. Dredge the balls in flour and shake off excess. 5. Heat enough oil in a skillet to reach a depth of about 1/8 inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes. 6. Serve with cooked spaghetti.