THE ABSOLUTE BEST PORCUPINE MEATBALLS
Soft & tender well-seasoned meatballs baked in a rich tomato sauce make this the perfect classic comfort food for family dinners.
Provided by TKWAdmin
Categories Meatballs
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F. In a bowl, add all sauce ingredients and whisk to combine. Set aside.
- In a small bowl add the bread and milk and gently press down. Allow to soak for ~5 minutes.
- In a large bowl add the rest of the meatball ingredients. Add the panade mixture (milk and bread) to the bowl. Without overworking the mixture, gently mix just to combine. The mixture should be wet but hold a shape when you form it into a ball. Scoop enough meat mixture to form a 2" round ball (I use a large cookie scoop to measure out my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! *See post for freezing instructions.
- Place the meatballs in a 3-4 quart baking dish or 9×13" baking pan. They can touch. Repeat until all of the meatballs are shaped and in a pan. If necessary, use 2 pans if you do not have a large enough pan.
- Pour the mixture over top of the meatballs. Cover the meatballs with foil and bake for 30 minutes. Carefully remove the cover and bake for another 20-25 minutes or until the internal temperature reads 165F.
- Remove from the oven and allow to cool for a few minutes before plating.
- Store leftovers in a lidded container in the fridge for up to a week.
Nutrition Facts : ServingSize 2 meatballs, Calories 389 calories, Sugar 11.9 g, Sodium 821.7 mg, Fat 19.5 g, SaturatedFat 7.1 g, TransFat 1.1 g, Carbohydrate 32.2 g, Fiber 2.5 g, Protein 20.7 g, Cholesterol 85.1 mg
PORCUPINE MEATBALLS
These well-seasoned porcupine meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts : Calories 421 calories, Fat 21g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 1317mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
BEEF MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 30 meatballs
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
SWEDISH MEATBALLS
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.)
- Heat butter and oil in a large, deep skillet over medium-high heat. Add the meatballs, about 8 to 10 at a time, and gently brown on all sides, about 5 to 7 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm.
- To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper.
- To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Serve with boiled new potatoes, lingonberry sauce, and lefse.
PAULA DEEN'S LAYERED MEATBALL CASSEROLE
Another winner from Paula Deen! If your kids love meatballs, they should love this! Feel free to assemble ahead and then freeze. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed.
Provided by CookingONTheSide
Categories Cheese
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees; lightly grease a 2 1/2 quart baking dish.
- Spread 1 cup spaghetti sauce over bottom of baking dish.
- Place meatballs on top of sauce.
- Layer basil, mushrooms and tomatoes.
- In a medium bowl, whisk together ricotta, sour cream, eggs, remaining 1 1/2 cups spaghetti sauce.
- Stir in garlic, salt, oregano and prepared noodles.
- Pour mixture over layered ingredients in baking dish.
- Top with cheese.
- Bake for 55 minutes to 1 hour, or until bubbly.
- Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 467.1, Fat 25.3, SaturatedFat 13.3, Cholesterol 154.3, Sodium 1540, Carbohydrate 39.2, Fiber 2.5, Sugar 12, Protein 21.8
BEST SWEDISH MEATBALLS
Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.-Rev. Jim Thyren, West Pittston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.
Nutrition Facts : Calories 371 calories, Fat 24g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 878mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
PAULINE'S MEATBALLS
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Mix all ingedients (except olive oil and tomato sauce). Cover bottom of crock pot with olive oil, add jar of tomato sauce. Once the sauce is hot add meatballs. Cook for 3 hours.
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