THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
MARINARA MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 40 meatballs
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
- Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
- Stir the mixture and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the sauce.
- Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
MEATBALL SUB BOATS RECIPE BY TASTY
Here's what you need: ground beef, eggs, breadcrumb, fresh parsley, garlic, salt, pepper, oil, soft rolls, mozzarella cheese, marinara sauce, butter, grated parmesan cheese
Provided by Alix Traeger
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the ground beef, eggs, bread crumbs, ¼ cup (10 g) parsley, 3 cloves garlic, salt, and pepper.
- Shape the ground beef mixture into golf ball-sized balls.
- Heat a cast-iron pan or skillet with oil over medium-high heat.
- Cook the meatballs until browned on all sides. Transfer meatballs to a plate then remove pan from heat.
- Preheat oven to 350°F (180°C).
- Place the soft rolls in a baking sheet.
- Cut the top of the rolls with a knife and press the inside down to create a boat.
- Mix together the melted butter, 3 cloves garlic, and 2 tablespoons of parsley.
- Brush the rolls with the garlic butter.
- Bake for 5 minutes, or until toasted.
- Place two slices of mozzarella in the rolls. Place a spoonful of marinara on top of the cheese.
- Place three meatballs in the boat and top with more marinara.
- Bake for 25 minutes, or until cheese is melted.
- Top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 1400 calories, Carbohydrate 64 grams, Fat 81 grams, Fiber 4 grams, Protein 97 grams, Sugar 8 grams
ABSOLUTE BEST ITALIAN MEATBALLS
This is by far the best Italian Meatball you'll ever taste. Flavor through the roof!!! They are a huge hit at all my family functions. I hope you enjoy them as much as we do. P.S. I use this same recipe to make my meatloaf. I just add about 3/4 cup of fresh grated mozzarella and 1/2 cup shredded provolone to the meat mixture....
Provided by Kyhara deGeneste
Categories Pork
Number Of Ingredients 14
Steps:
- 1. In a large bowl, add the pork, Italian sausage, pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, salt and half of the basil as well as half of the parmesean. Use your hands to mix until the ingredients are evenly distributed. Don't over-work.
- 2. Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix.
- 3. Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If they are too crowded they will steam and not brown.
- 4. Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.
- 5. Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil.Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.
- 6. Sprinkle the rest of the basil and the rest of the parmesean into the sauce and over meatballs before serving.
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5/5 (110)Calories 329 per servingCategory Main Course
- In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
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