MEATBALLS
This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce...and beyond!
Provided by Ali
Time 45m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
- 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.
- To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
- Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
- Serve meatballs immediately and enjoy!
BAKED MEATBALLS
For a no-fry, homemade dinner, try Alton Brown's Baked Meatballs recipe, made with a mixture of three different meats and spinach.
Provided by Alton Brown
Time 40m
Yield 20 meatballs, 4 to 5 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
- Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
DORIS ROBERTS' MEAT SAUCE
You need to use good olive oil, not that cheap stuff from the 99-cent store for this recipe! This goes with Doris Roberts' Lasagna and Doris Roberts' Meatballs' recipes also on this site! Enjoy! From our local newspaper.
Provided by Judith N.
Categories European
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the bottom of a large pan with good olive oil and turn heat under it to medium. When the oil becomes fragrant, it is warm enough to add the garlic. Add garlic, onion, basil, parsley, oregano, salt and pepper and saute until onion is golden.
- Add meat and cook until brown, breaking it apart with a wooden spoon.
- Add the tomatoes, crushing them by hand. Add puree. Cover and lower heat, stirring occasionally for 15 minutes. Uncover and continue cooking another 15 minutes. Serve over your favorite pasta or use in lasagna.
Nutrition Facts : Calories 226.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 88.4, Carbohydrate 15.2, Fiber 3, Sugar 7.5, Protein 16.6
DORIS ROBERTS' MEATBALLS
Note: In the spirit of Marie, if you're giving this lasagana recipe to your daughter-in-law, leave out the peas, mushrooms and hard-boiled eggs. She will be unable to answer your son's question about why it doesn't taste as good as Mom's. If your looking at this you will need to check out her recipe for Doris Roberts' Lasagna on this site to "get" this comment. From our local newspaper.
Provided by Judith N.
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Throughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
- Heat 1- 1 1/2 inches of vegetable oil in fry pan. When oil sizzles as a drop of water is added, add meatballs and fry until golden brown.
- Transfer to Doris Roberts' Meat Sauce (see recipe on this site).
Nutrition Facts : Calories 431, Fat 29.2, SaturatedFat 12.5, Cholesterol 186.5, Sodium 364.2, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 37.9
MEATBALLS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 20 meatballs
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Heat a saute pan to medium heat. Add the oil and saute the onions, garlic and oregano until the onions are slightly caramelized. Set aside to cool.
- In large bowl, mix the chilled tomato sauce with the bread. Add the ground beef, sausage, Parmesan, parsley, provolone, tomato paste, ham, mortadella, salami, raw eggs, hard-boiled eggs and the onion mixture and mix well.
- Form 3-ounce meatballs and place them on a nonstick baking sheet, or a baking sheet lined with parchment paper or a baking mat. Bake until the meatballs are cooked through, 18 to 20 minutes.
ITALIAN MEATBALLS
This recipe was passed to me from my late mother-in-law...the VERY first time I met her AND my soon to be husband's extended family. She told me if I was going to marry her son I better learn how to make this recipe real quick...good thing I love to cook huh! It's ALL about the food!
Provided by Lorrie in Montreal
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Shape into meatballs a little bigger than a golf ball -- for some reason, Italian meatballs are always huge but they taste so great!
- Brown in oil or bake in a 350° oven until browned then add to a basil - tomato sauce (your own recipe) or mine when I post it.
- For a few good variations add: Italian sausage, ribs (mmm).
- This is not for the calorie-counting/cholesterol-watching crowd!
Nutrition Facts : Calories 127.2, Fat 7.4, SaturatedFat 3.1, Cholesterol 193.4, Sodium 282.2, Carbohydrate 4.3, Fiber 0.5, Sugar 0.5, Protein 10.3
DORIS ROBERTS' LASAGNA
Everybody will love Doris' lasagna recipe. Actress Doris Roberts, whose 73 years have been filled with exotic travel and exciting jobs, may have little in common with smothering mother Marie Barone, the character she plays on "Everybody Loves Raymond". But they both know the restorative value of comfort food like lasagna. This recipe (and staging directions) are from Roberts' autobiography, "Are You Hungry, Dear?" The recipe call for her Doris Roberts' Meatballs and her Doris' Roberts Meat Sauce. These are also posted on this site. This was in our local paper. This recipe is best served with passive-aggressive questioning and subtle innuendo!
Provided by Judith N.
Categories European
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saute pan, fry sausages until cooked through. When cool, slice and set aside. Saute mushrooms and peas in butter, salt and pepper until soft and mushrooms are starting to brown. Set aside.
- Cook noodles according to package. Drain, separate and set aside.
- Slice eggs and set aside.
- In a fairly deep baking dish, ladle a thin layer of sauce on the bottom (only enough to keep the first layer of noodles from sticking to the dish). Line the dish horizontally with noodles allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically (as if your were making a lattice pie crust). You'll use the noodles that hang over the sides of the dish to wrap the lasagna when you're finished building the layers. Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as to much sauce will make the dish runny and unable to maintain its shape on the dinner plate).
- Add sliced sausage, egg slices, mushrooms and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and sprinkling of parmesan cheese. Repeat layers until the dish is full; this should give you three substantial layers. When construction is complete, fold the overhanging noodles over the top of the dish. Finish with a layer of sauce and some more parmesan.
- Beat one egg vigorously and pour it over the finished lasagna to keep your masterpiece together. Tap dish on counter top to settle layers.
- Bake at 325°F for 30 to 40 minutes.
Nutrition Facts : Calories 1314.8, Fat 55.8, SaturatedFat 27, Cholesterol 393.3, Sodium 1574.8, Carbohydrate 127, Fiber 6.7, Sugar 7.5, Protein 73.4
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