FIG AND GOAT CHEESE MEATBALLS
Around the holidays, saucy cocktail meatballs are always the first appetizer to go. In this dish, the sweet flavor of the fig glaze goes perfectly with the pork and tangy goat cheese. Serve hot from the skillet or gently reheat them for a make-ahead appetizer. -Kim Banick, Turner, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 36 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
PORK MEATBALLS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 20 to 25 meatballs, approximately
Number Of Ingredients 22
Steps:
- Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
- Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
GOAT AND PORK MEATBALLS
Provided by Henry Alford
Categories dinner, quick, appetizer
Time 30m
Yield 4 servings (about 56 meatballs)
Number Of Ingredients 15
Steps:
- In a small saucepan, combine milk and bread. Place over medium-low heat and bring to a boil. Mash bread with a fork, and remove from heat.
- Transfer to a mixing bowl and add goat, pork, onion, parsley, egg, nutmeg or marjoram, Parmesan cheese, 1 teaspoon vegetable oil, salt and pepper. Mix thoroughly but gently by hand.
- Gently, without squeezing, shape mixture into small balls about 1 inch in diameter. Roll in bread crumbs to coat.
- Place a large skillet over high heat, and add about 1/4 inch oil. When oil shimmers, gently add meatballs by sliding them onto a wide spatula and then into oil. Turn meatballs until browned on all sides. Transfer to a plate lined with paper towels, then immediately to a warm serving platter. If desired, serve with mustard or a sauce of equal parts mustard and sour cream.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams
PORK MEATBALLS
Steps:
- Put the meat in a large bowl and add the bread crumbs, Parmesan and sour cream and mix with your hands. Add the remaining ingredients, except the vegetable oil, and combine well. Roll into about 20 or so balls, about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering). Add the meatballs in a single layer and spread somewhat apart so they have a chance to "brown" instead of steaming. Put the skillet back on high heat and brown the meatballs, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to "rest" for a few additional minutes before serving.
PORK MEATBALLS IN RED PEPPER SAUCE
You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
- Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
- Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
- Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium
PORK MEATBALLS WITH GINGER AND FISH SAUCE
These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
PORK MEATBALLS
This big-batch recipe makes enough meatballs and sauce for two meals -- use the leftovers in our Meatball Pita Pizzas or Meatball Sandwiches.
Provided by Martha Stewart
Categories Ground Pork Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Shred zucchini and half the onion; squeeze out liquid and, in a large bowl, mix with bulgur, pork, eggs, 1/4 cup oregano, and half the garlic. Season with salt and pepper and form into 2-inch meatballs (22 to 24 total).
- In a heavy pot, heat vegetable oil over medium-high. In batches, cook meatballs until browned, 5 to 7 minutes, turning occasionally. Drain on paper towels. Discard oil; wipe out pot.
- Add olive oil to pot. Chop remaining onion and add, along with remaining garlic; cook until fragrant, 2 minutes. Add tomatoes, 1/2 cup oregano, and meatballs; cook until meatballs are cooked through and tomatoes have cooked down, 15 to 20 minutes; season with salt and pepper. Transfer 10 to 12 meatballs and 1 cup sauce to an airtight container and refrigerate, up to 3 days.
- Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Serve with remaining meatballs, sauce, and Parmesan.
Nutrition Facts : Calories 716 g, Fat 25 g, Fiber 9 g, Protein 35 g, SaturatedFat 7 g
PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
More about "goat and pork meatballs recipes"
POLPETTE ALLA MAMMOLESE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category MainTotal Time 1 hr 10 minsEstimated Reading Time 1 min
HOMEMADE CREAMY MEATBALLS WITH GOAT CHEESE (KETO …
From ditchthecarbs.com
Ratings 5Calories 523 per servingCategory Appetiser, Dinner, Snacks
GOAT CHEESE STUFFED BAKED CHICKEN MEATBALLS
From inspiredtaste.net
JUICY PORK MEATBALLS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
VEAL OR GOAT MEATBALLS - ROSSOTTI RANCH
From rossottiranch.com
GOAT CHEESE STUFFED MEATBALLS WITH RUSTIC TOMATO …
From withsaltandwit.com
JUICY PORK MEATBALLS RECIPE (KOTLETY) - NATASHA'S KITCHEN
From natashaskitchen.com
BAKED MEATBALLS WITH GOAT'S CHEESE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
12 MOUTHWATERING MEATBALL RECIPES - FOOD NETWORK …
From foodnetwork.ca
GOAT PEPPER JACK STUFFED PORK MEATBALLS RECIPE - LACLARE CREAMERY
From recipes.laclarefamilycreamery.com
EXTRA-TENDER PORK MEATBALLS | RICARDO
From ricardocuisine.com
PORK MEATBALL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LAMB AND PORK MEATBALLS STUFFED WITH GOAT CHEESE
From ahealthylifeforme.com
GINGERY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
BEST MEATBALLS RECIPE - HOW TO MAKE CLASSIC ITALIAN …
From delish.com
MEATBALLS AND TOMATO SAUCE RECIPE, HOLD THE SPAGHETTI - THE …
From nytimes.com
30 MEATBALL APPETIZERS PERFECT FOR YOUR NEXT PARTY | TASTE OF HOME
From tasteofhome.com
GARLIC MEATBALL BUCATINI RECIPE - THE SYDNEY MORNING HERALD
From smh.com.au
MEATBALLS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love