MELISSA'S MEATBALLS
This is my favorite meatball recipe. So easy to prepare and such great flavor.
Provided by Melissa Snow
Categories Meat Appetizers
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 450 degrees
- 2. In a large bowl, combine beef, bread crumbs, parmesan cheese, 1/2 C broth, milk, eggs, parsley, oregano, garlic, salt, pepper, basil, red pepper flakes, and nutmeg with a fork or very clean hands. Hint: It's easier and faster to use your hands!
- 3. Using 2 spoons shape meat into balls. Coat a baking sheet with cooking spray. Space meatballs on pan so that they are not touching. Cover bottom of pan with additional beef broth.
- 4. Bake for 25 minutes. Transfer meatballs onto paper towels.
NORTH AFRICAN MEATBALLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 30
Steps:
- To make the North African Sauce:
- In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
- To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
- In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.
- Couscous with Dried Dates:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.
- Transfer to a serving bowl and serve.
- Yield: 4 servings
MELISSA'S FAVORITE MEATBALLS
Steps:
- Combine all ingredients in a large bowl mixing well. I find it best to use your hands for this.
- Form the mixture into 1-2 inch balls.
- Bake on a foil lined baking sheet at 375 for approximately 30 minutes turning half way through cooking time. Drain well.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEATLESS MEATBALLS IN MARINARA SAUCE
These "meatballs" use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there's no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.
Provided by Melissa Clark
Categories weekday, meatballs, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It's easiest to form the meatballs when the mixture is very cold.)
- Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
- Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME
You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.
Provided by Melissa Clark
Categories dinner, weekday, meat, meatballs, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
- Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
- Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
- Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
- Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
- Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.
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TERIYAKI MEATBALLS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
4/5 (1)Total Time 45 minsCategory Appetizer, Beef, Main CourseCalories 45 per serving
- Preheat oven to 400°F. Spray a broiler pan or a large baking pan fitted with a rack with cooking spray. Set aside.
- To a medium size mixing bowl add ground beef and pork, panko, green onions, milk, teriyaki sauce, cilantro, lime juice, eggs, garlic, salt, pepper, ginger, red pepper flakes, clove and cinnamon.Using your hands, mix everything together thoroughly.
- Form into bite sized 1 inch meatballs and place onto the rack. Bake for 25-30 minutes, until no pink remains.
- Meanwhile, make sauce. In a medium saucepan, simmer together Thai chili sauce, teriyaki marinade and brown sugar until slightly thickened and reduced. Keep warm.
SPAGHETTI AND MEATBALLS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Cuisine American, Italian InspiredTotal Time 1 hr 20 minsCategory Main CourseCalories 761 per serving
- Preheat oven to 400°F. Spray a broiler pan or a large baking pan fitted with a rack with cooking spray. Set aside.
- To a medium size mixing bowl add ground beef and sausage, onion, panko, Parmesan cheese, Italian seasoning, salt, garlic and red pepper flakes. Beat milk and eggs together then, add to the bowl. Using your hands, mix everything together thoroughly.
- Form into 1 1/2 - 2 inch meatballs and place onto the rack without touching. (I use a 2 oz ice cream scoop to keep meatballs uniform in size) Bake for 25 minutes.
- While meatballs bake, in a large pot on the stovetop, heat a couple of drizzles of oil over medium-high heat. Add onion, and simmer for 1-2 minutes or just until translucent. Add garlic, saute for 1 minute longer.
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