Baked Meatballs By Alton Brown Recipes

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SWEDISH MEATBALLS



Swedish Meatballs image

The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.

Provided by Alton Brown

Categories     appetizer

Time 55m

Yield approximately 30 meatballs, 4 to 6 servings

Number Of Ingredients 14

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Steps:

  • Preheat oven to 200 degrees F.
  • Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
  • In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
  • In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
  • Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
  • Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
  • Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

ITALIAN BAKED MEATBALLS



Italian Baked Meatballs image

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Provided by Dawn Fronius

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 10

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
  • Bake in the preheated oven until browned, about 30 minutes.

Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g

HOMEMADE BAKED MEATBALLS



Homemade Baked Meatballs image

A triple-meat blend is the secret to these always-moist, homemade, baked meatballs. These are the ultimate culinary multitaskers for carnivores.They can be small or big. They can be built upon beef, pork, chicken, turkey, lamb, or any combination thereof including fish. They can be stuffed or coated. They can be lavishly seasoned or simply salted. Then when it comes time to meet the heat, meatballs can be roasted, baked, simmered, sautéed, braised, fried, or grilled.I often make up big batches of these guys, bake 'em, cool and freeze 'em in muffin pans, then transfer to heavy-duty zip-top bags for storage. They'll keep for up to six months and you can revive them simply by simmering for a few minutes in a pot of sauce or soup.This recipe first appeared in Season 9 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 40m

Number Of Ingredients 12

8 ounces ground pork butt
8 ounces ground lamb shoulder
8 ounces ground beef round
5 ounces frozen spinach, thawed and drained
1/2 cup finely grated Parmesan cheese
1 large egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs

Steps:

  • Heat oven to 400ºF.
  • Combine the pork, lamb, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs in a large mixing bowl. Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  • Place the remaining 1/4 cup of bread crumbs into a small bowl. Cover a scale with plastic wrap, weigh meatballs into 1 1/2-ounce (43-gram) portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.

BAKED MEATBALLS



Baked Meatballs image

I LOVE this recipe! These are the most fantastic meatballs ever. They don't need sauce (but are great with it). From my hero, Alton Brown.

Provided by KathyP53

Categories     Pork

Time 40m

Yield 20 meatballs

Number Of Ingredients 12

1/2 lb ground pork
1/2 lb ground lamb
1/2 lb ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated fresh parmesan cheese
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup fresh breadcrumb, divided (I needed about 1 cup total)

Steps:

  • Preheat the oven to 400 degrees.
  • In a large mixing bowl, combine pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of bread crumbs. Using hands, mix all ingredients until well incorporated, but do not overmix or meatballs will be tough. Refrigerate overnite.
  • Place remaining 1/4 cup of bread (you'll need more than this)in a small bowl. Weigh meatballs into 1.5 oz. portions and place on a sheet pan. Using hands, shape meatballs into rounds, roll in bread crumbs and place balls in individual miniature muffin tin cups (I used disposable aluminum ones). Bake for 20 minutes or until golden and cooked through.

Nutrition Facts : Calories 118.4, Fat 8.5, SaturatedFat 3.5, Cholesterol 34.9, Sodium 175.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 7.7

BAKED MEATBALLS



Baked Meatballs image

For a no-fry, homemade dinner, try Alton Brown's Baked Meatballs recipe, made with a mixture of three different meats and spinach.

Provided by Alton Brown

Time 40m

Yield 20 meatballs, 4 to 5 servings

Number Of Ingredients 12

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  • Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

BAKED MEATBALLS BY ALTON BROWN



BAKED MEATBALLS BY ALTON BROWN image

Categories     Bake

Yield 20 Meatballs 4-5 Servings

Number Of Ingredients 12

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Steps:

  • Preheat the oven to 400 degrees F. In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

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