MAGNIFICENT MEATBALLS
Make and share this Magnificent Meatballs recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the beef and 2 cups of tomatoes, bread crumbs, eggs, salt, pepper, oregano, and onion. Form into 24 good size meatballs. wrap each meatball with a bacon slice overlapping bacon carefully.
- Place the meatballs in a large flat baking dish so that the over lapping bacon is on bottom.
- Bake at 350°F for 45 minutes, or until the bacon is crisp.
- Remove from oven and pour off the fat.
- Combine the sour cream and the remaining 2 cups of tomatoes.
- Pour over the meatballs and return to the oven. Turn off the heat. Serve with rice once the sauce is hot.
MONSTER MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Soak the Texas toast in the milk in a shallow bowl for 10 minutes.
- Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.
- Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.
- Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.
- To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.
MEATBALLS
Provided by Geoffrey Zakarian
Time 2h10m
Yield 80 small meatballs
Number Of Ingredients 19
Steps:
- Soak the breadcrumbs in the heavy cream in a medium bowl.
- Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
- Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
- Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
- Form the meatballs with a medium scoop into small balls and chill for 1 hour.
- Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
- Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
- Garnish with cheese and parsley and serve.
- In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.
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