Meatballs Divine Recipes

THE BEST MEATBALLS

The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

CLASSIC MEATBALLS

Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

DIVINE MEATBALL SANDWICHES

Divine Meatball Sandwiches image

The spread on these meatball sandwiches is what really sets them apart from others. You can experiment and customize by using your favorite meatballs, sauces and fresh bread. Good for a party finger food, or for lunch or dinner. I promise no meatball sandwich will be the same again! Cook time includes entire process.

Provided by Jamie Renee

Categories Spreads

Time 45m

Yield 2 footlong sandwiches

Number Of Ingredients 9

Ingredients

2 (1 lb) packages frozen meatballs, Italian style
2 loaves bakery Italian bread
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon black pepper
1 tablespoon italian seasoning
1 dash garlic powder
2 cups shredded mozzarella cheese

Steps:

In a large pot combine frozen meatballs and spaghetti sauce.
Heat over medium until meatballs are heated throughout.
Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
Slice Italian style bread loaves horizontally with serrated bread knife.
Cut loaves into three- or four-inch sections to make small sandwiches.
Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
Preheat oven to 350°F.
When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
Put sandwich tops on and place on a foil-lined baking sheet.
Bake about 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 1726.6, Fat 80.2, SaturatedFat 40.7, Cholesterol 217.7, Sodium 3700.8, Carbohydrate 187.1, Fiber 13.8, Sugar 26.3, Protein 61.9

VENISON MEATBALLS

Venison Meatballs image

"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 medium onion, finely chopped
1/2 cup uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika

Steps:

In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.

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