Four Happiness Meatballs Recipes

QUICK AND SIMPLE MEATBALLS

Quick and Simple Meatballs image

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

Ingredients

2 large eggs
1/4 cup water
1 small onion, finely chopped
1-1/3 cups soft bread crumbs
2/3 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds ground beef

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.

BON APPETIT'S MEATBALLS

Bon Appetit's Meatballs image

Fry the meatballs in oil and butter--they're great just like that. Or if you are going to add them to a pot of sauce, leave them slightly undercooked so as to not overcook them in the sauce. If you're adding them to the Meat Gravy, put them in about 1 hour before serving.

Provided by Buon Appetito

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 10

Number Of Ingredients 12

Ingredients

1 ½ pounds coarsely ground pork
1 ½ pounds sweet Italian sausage without fennel, casings removed
1 ½ pounds ground beef sirloin
1 ½ pounds ground beef chuck
½ loaf day-old (hard) Italian bread, torn into chunks
1 (32 ounce) carton low-sodium chicken broth
1 whole head garlic, minced
1 cup packed fresh Italian parsley leaves
4 large eggs, beaten
8 ounces Pecorino Romano cheese (such as Locatelli®), grated
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter

Steps:

Combine ground pork, Italian sausage, ground sirloin, and ground chuck in a large bowl. Mix them with your hands until thoroughly combined.
Soak bread chunks in chicken broth in a bowl until completely soft. Combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. Squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. Gently mix in beaten eggs and grated Pecorino Romano cheese with your hands until fully incorporated into the meat mixture. If the mixture seems dry, pour in some of the reserved chicken broth.
Pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. Depending on how big you make them, you should end up with about 30 meatballs.
Heat the olive oil and butter in a large skillet over medium-high heat. Working in two or three batches, brown the meatballs on all sides and drain on paper towels. If you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.

Nutrition Facts : Calories 710 calories, Carbohydrate 21.5 g, Cholesterol 211 mg, Fat 47.2 g, Fiber 1.3 g, Protein 47 g, SaturatedFat 16.9 g, Sodium 912.5 mg, Sugar 1.2 g

FOUR HAPPINESS PORK

Four Happiness Pork image

A Shanghai specialty! "You will not find this dish on restaurant menus because it is too time-consuming. However, it is as common to Chinese families as roast beef is to Western families. It is delicious with steamed buns and any vegetable dish." From Madame Wong's Long-Life Chinese Cookbook.

Provided by Cynna

Categories Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs lean pork
1 cup water
2 tablespoons sherry wine
6 tablespoons dark soy sauce
2 slices gingerroot
1 scallion
2 tablespoons sugar

Steps:

Put pork in boiling water.
Boil 1 minute; Drain. Rinse in cold water.
Cut pork in 2-inch cubes.
Put pork and 1 cup water in an earthenware or any other heavy pot.
Bring water to boil.
Add sherry, soy sauce, ginger, and scallions.
Cover pot tightly; Simmer over very low heat 2 hours.
Add sugar.
Bring to high heat.
Baste until gravy coats the meat.
May be prepared in advance. May be frozen.
Reheat before serving.

Nutrition Facts : Calories 317, Fat 9.7, SaturatedFat 3.3, Cholesterol 100.4, Sodium 1600.5, Carbohydrate 9.3, Fiber 0.3, Sugar 7.2, Protein 39.4

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