THREE-MEAT ITALIAN MEATBALLS
Turkey, beef, and Italian sausage meatballs that go perfectly with your favorite marinara sauce. Serve over pasta!
Provided by Steve
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground meat, onion, eggs, bread crumbs, oats, and seasoning in a large bowl. Shape into 2-inch diameter balls.
- Heat enough vegetable oil in a large saute pan to be 1/2 inch deep. Brown meatballs in hot oil for about 5 minutes. Transfer to a glass baking dish.
- Bake in preheated oven for 25 minutes.
Nutrition Facts : Calories 635.4 calories, Carbohydrate 12.8 g, Cholesterol 145 mg, Fat 50.9 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 662.9 mg, Sugar 1.7 g
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
MOUTH WATERING THREE MEAT MEATBALLS
Meatballs are an absolute must with just about any pasta meal, or any time I make my Delicious Italian sauce! I must admit, it took awhile to perfect my recipe. I tried several recipes through the years, but all seemed to be missing something. And we prefer a soft textured meatball, not chewy. And store bought meatballs just won't do. I start mine just by slightly browning them and finish the cooking process in my homemade sauce & allow them to cook all day. Feel free to cook in your favorite sauce or check out my homemade sauce in my recipe box!
Provided by Megan Todd @Megan213
Categories Beef
Number Of Ingredients 15
Steps:
- Prepare garlic & onions, mince well. Set aside. In a large bowl, mix together ground beef and mild turkey sausage. Mix thoroughly.
- In a separate bowl, combine all spices, and cheeses. Mix well. In a separate small bowl mix together beaten eggs and honey.
- Add spice & cheese mixture to meat & mix into meat mixture very well. Add egg/ honey mixture and mix thoroughly. Then add minced onion and minced garlic & mix in thoroughly.
- Shape meatballs into the size of about a golf ball. You can make smaller for wedding soup, or larger for meatball sandwiches. Whichever you prefer.
- Heat large skillet over medium heat, add olive oil to coat pan. gently cook meatballs on low-medium heat until slightly browned on all sides. Do not over-cook. Remove meatballs from skillet and add to prepared sauce. Allow to simmer in sauce for at least 2 hours to allow meatballs to cook thoroughly. I cook mine for about 5 hours in a simmer sauce, this allows nice tender soft meatballs and allows the juices of the meat to infuse in the sauce and vice-verse.
- Serve as meatball sandwiches or with your favorite pasta!
THREE MEAT MEATBALLS
Make and share this Three Meat Meatballs recipe from Food.com.
Provided by Charlotte J
Categories Meatballs
Time 1h
Yield 100 meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Coat 2 large rimmed baking sheets with cooking spray.
- In a large bowl, mix together all the ingredients until well incorporated but not over-mixed.
- Pinch off a teaspoon or so of meat mixture and roll into 1 inch balls.
- Repeat, arranging the balls 1/2 inch apart on baking sheets.
- Bake until lightly browned and cooked through, 20 - 25 minutes.
- Eat right away or place pan in freezer, when frozen transfer to zip-lock bag and keep up to 3 months.
Nutrition Facts : Calories 35.3, Fat 2.3, SaturatedFat 0.8, Cholesterol 16.6, Sodium 69.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 2.9
MEATBALLS WITH ANY MEAT
Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat - any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That's all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.
Provided by Melissa Clark
Categories weeknight, meatballs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
- Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 1 gram
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