BAKED ITALIAN MEATBALLS
This recipe for baked meatballs uses a few tricks and tips that result in the most tender, most flavorful meatballs you have ever had!
Provided by Kristen Chidsey
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with rimmed edges with nonstick spray.
- In a large mixing bowl, combine the bread crumbs, parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and 1/4 cup of the beef broth. Mix until well combined.
- Add the meat to the mixture and just combine. Do not over mix, but be sure seasonings are well dispersed.
- Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet.
- Pour the remaining 3/4 cup beef broth around meatballs, it is okay if the broth does not fully cover the pan.
- Bake the meatballs for 22-25 minutes, or until the broth is evaporated and the meatballs are browned.
Nutrition Facts : Calories 228 kcal, Carbohydrate 4 g, Protein 15 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 489 mg, ServingSize 1 serving
MOM'S BEST SUNDAY MEATBALLS
Mom's Sunday Meatballs happens to be the BEST meatballs you will ever taste! Her meatballs are made with lean ground beef, a loaf of old bread, eggs, cheese, and seasonings. Then fried before they go into a tomato sauce. Every meatball is super moist, soft and delicious with every bite.
Provided by 2 sisters recipes
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- In a large bowl. Soak a loaf of Italian bread for about 3 minutes.
- Remove bread from the water. Remove the crust and discard, leaving only the inside dough.
- Use your hands and squeeze all liquid from the bread. Transfer bread to a large bowl.
- Combine bread with ground beef, eggs, cheese, garlic powder, pepper, and parsley.
- Mix with your hands to combine well, or use your food processor. Using a spoon to mix will not work. The mixture will be very sticky. Best to wash your hands before shaping them into meatballs.
- Scoop a small amount of meat mixture into your hand and roll into 2-inch balls. Transfer each meatball onto a sheet of wax paper. Set them aside.
- On the stovetop, using a deep medium-size skillet, pour oil.
- Heat oil on medium heat. When the oil is hot, carefully add a few meatballs and fry until the bottom is crispy brown. Gently turn meatballs over once and continue until crispy brown.
- Remove meatballs from the pan and drain onto a platter lined with paper towels.
- Repeat until all meatballs are fully cooked.
- Eat them alone, fried or place them into your Tomato Sauce and simmer for about 30 minutes to one hour. Using a spoon, gently remove the meatballs, transfer them onto a platter and serve.
- Yields: about 20 meatballs
- In a large heavy-bottomed pot, add the olive oil, onions, red pepper flakes, and basil, and simmer on medium-low heat for about 10 minutes.
- Then add only one can of tomatoes (blended) to the onions to prevent the onions from burning while cooking. (This is a trick my husband learned from his mom). Occasionally stirring. Continue to simmer the onions on low heat for another 15 minutes.
- Then add in the rest of the tomatoes and salt. Cover and raise the heat to bring to the sauce a boil. Lower the heat again, and continue to simmer the sauce on low heat.
- Add the meatballs to the sauce. Simmer for an additional hour, occasionally stirring the sauce. The total cooking time should be about 1 and ½ hours. Taste the sauce. Turn off the heat. Allow the sauce to cool down slightly.
- Yields: 3 quarts
Nutrition Facts : Calories 296 calories, Protein 12.5 grams protein, ServingSize 2 meatballs
CHICKEN PARMESAN MEATBALLS WITH SOFT POLENTA
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. Do not overwork. Season with salt and pepper. Divide the mixture into 8 portions and roll into balls.
- Heat a cast-iron pan on the hot side of the grill until nice and hot. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons.
- Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Move the pan to the indirect-heat side of the grill and cover the grill. Cook for 5 minutes.
- For the sauce: Add the garlic, oregano and onion to the pan with the meatballs and saute until the onions begin to soften, 2 to 3 minutes. Flip the meatballs, then add the tomato puree and 1/2 cup water. Season with salt and pepper. Cover the grill and continue to cook until the chicken is cooked through and the sauce is reduced slightly, 10 to 15 minutes.
- For topping and serving: Top the meatballs with the mozzarella, cover the grill and cook until the cheese is melted, about 3 minutes. Discard the oregano sprig. Spoon the meatballs on top of the Soft Polenta. Spoon any remaining sauce over top and serve topped with the Parmesan and basil if using.
- (Alternatively, you can cook the meatballs and the sauce as directed in a cast-iron skillet on the stovetop over medium heat, then transfer the skillet to a 400 degrees F oven for 10 to 15 minutes before melting the cheese.)
- Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth. Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes. Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl.
MIKE'S MOM'S MEATBALLS
This is actually my mother in law's recipe but for the sake of alliteration, I used Mom. We use these in spaghetti, over rice with gravy, or as appetizers (see the recipe for Grape Dogs). Cooking time will vary depending on how big you make the meatballs.
Provided by TrinkDawg
Categories Meat
Time 40m
Yield 15 Meatballs
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees.
- Combine ingredients in a large bowl.
- Form into meatballs, about 1 1/2 to 2 inches in diameter (they will shrink a little while cooking).
- Place meatballs on a roasting pan.
- Add water to the roasting pan.
- Bake at 400 for 15 minutes (adjust cooking times according to size of meatballs).
- Turn meatballs over and bake additional 15 minutes or until done.
Nutrition Facts : Calories 73.7, Fat 4.7, SaturatedFat 1.8, Cholesterol 20.7, Sodium 239.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 5.8
THE BEST MEATBALLS
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
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
DOM'S MOM'S TENDER MEATBALLS
I got this recipe from my Cooking Light friends though this isn't exactly a light recipe! But it's oh so good!
Provided by greysangel
Categories One Dish Meal
Time 2h10m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Place all ingredients in a large bowl and mix thoroughly; let stand 1/2 hour. Shape into medium-sized meatballs. Fry gently in olive oil until lightly brown, or place on foil in a cookie sheet and bake in a 350 oven for 30 minutes.
- Gently place in your own hot spaghetti sauce and cook on medium-low heat for one hour.
MICHAEL SYMON'S MOTHER'S RICOTTA MEATBALLS
Make and share this Michael Symon's Mother's Ricotta Meatballs recipe from Food.com.
Provided by zeldaz51
Categories Meatballs
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
- Warm olive oil in sauté pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
- Heat more olive oil in sauté pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes). Deglaze pan by adding red wine, then cook until liquid is reduced by half. Add tomatoes and chile flakes, then bring to a simmer. Add salt to taste. Add meatballs, then simmer for 30 minutes.
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