Moist Meatballs Recipes
THE JUICIEST MEAT BALLS EVER
Provided by George Duran
Categories appetizer
Time 35m
Yield about 20 meatballs
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in the milk while you prepare the other ingredients.
- Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
- Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
SO MOIST MEATBALLS
Make and share this So Moist Meatballs recipe from Food.com.
Provided by A la Carte
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove crusts from two slices of white bread, tear into pieces and soak in buttermilk for a few minutes. Mash with a fork to make a paste.
- Combine bread with ground pork and lean ground beef. Add grated Parmesan or Romano cheese, egg yolk, minced garlic, and parsley. Mix well.
- Divide into sixteen pieces and roll into balls. Add to your favorite marinara sauce and cook until they are done.
- Or bake at 350 degrees Fahrenheit for 20 minutes or until cooked through.
Nutrition Facts : Calories 419, Fat 28.3, SaturatedFat 11.2, Cholesterol 147, Sodium 282.6, Carbohydrate 8.6, Fiber 0.4, Sugar 2.1, Protein 30.5
SUPER MOIST ITALIAN MEATBALLS
Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.
Provided by ItalianMan
Categories Meat
Time 1h5m
Yield 25-30 meatballs, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
- Shape mixture into 1-1/2" or 2" meatballs.
- In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
- Serve over pasta, or on hoagie buns for meatball subs.
MOIST MEATBALLS
An excellent meatball, to accompany your spaghetti..The breadcrumb "mush" acts as both a "binder" and moisturiser, with the milk "adding fat" to the meat, and the crumbs retaining this and the moisture of the meat itself. Eliminating the white from the eggs, allows the yolk alone as a binder, and does not cloud the taste of the meatball with the eggwhite. This mixture of meat is my favourite, although the same could be done with "straight" ground beef, though its my thought that it wouldn't taste as good. The result will be "juicy", and the herb mixture will match well to any Italian cuisine. Again, I like mine a bit "hot" but you can adjust the cayenne to your own preference.
Provided by John DOH
Categories Meat
Time 55m
Yield 18-24 balls, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Allow meats to come to room temperature, and place in a mixing bowl.
- Separate the egg, discarding the white, add yolk to meat.
- In a separate bowl add milk to breadcrumbs and mix thoroughly to a loose but soaked slurry.
- Combine all ingredients with meat, and, using a fork, mix thoroughly until meats are fully mixed and seasonings evenly distributed in the mix.
- Allow to stand for 20 minutes, allowing herbs and seasonings to mix with the meats.
- Pluck the meat out gently, and gently roll into 1-1.25" balls of regular shape, smooth on the exterior, and place on a griddle pane.
- Insert in a 350* oven, and cook approximately 20 minutes, or until done.
Nutrition Facts : Calories 410.5, Fat 20.7, SaturatedFat 7.8, Cholesterol 189.6, Sodium 303.8, Carbohydrate 23.9, Fiber 2, Sugar 4, Protein 30.4
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
MOIST TURKEY MEATBALLS
This is an adaptation of Kittencal's recipe#69173. I wanted to be able to enjoy meatballs without the fat and had not, until now, found a good recipe for turkey meatballs. I made her delicious ones for the kids and hubby, but changed it up with turkey and extras for me(and my waistline). They are not dry and the flavor is slightly sweet from the basil. I usually have these with homemade pasta sauce and ww pasta.
Provided by Nancygirl
Categories Poultry
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- slightly beat egg, mix in breadcrumbs, parm, garlic, roasted peppers, s & p, liquids and herbs,and sour cream. blend well.
- mix in ground turkey, do not over mix.
- make meatballs.
- they can be baked on a cookie sheet at 425 for 30mins or so, or dropped into pasta sauce, which is my preferred method.
Nutrition Facts : Calories 203.1, Fat 3.4, SaturatedFat 1.4, Cholesterol 93.8, Sodium 890.3, Carbohydrate 12.8, Fiber 0.8, Sugar 2, Protein 28.5
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