Gourmet Meatballs Recipes

GOURMET SPICED CHICKEN MEATBALLS

Steps:

• Heat oil in a saucepan over a medium heat. Add the onion and cook 5 minutes until soft, add the garlic and cook for a further minute.
• Add the coriander, fennel seeds and chilli and cook a further minute. Remove from the heat and cool.
• Place the chicken in a bowl with the breadcrumbs, bacon and parsley. Add the onion mixture. Season with salt.
• Mix together until all ingredients are well combined. Roll the chicken mixture into small balls - you should have about 20 meatballs).
• Chill the balls for at least 30 minutes.
• Meanwhile, preheat the oven to 180 degrees Celsius. Place the tomatoes cut (flat) side down on a tray and drizzle with oil (or spray with oil). Roast them for about 5-8 minutes until skins are just starting to split.
• Place a fry pan over a high heat and add some more oil (or spray with oil).
• Sprinkle the flour over the meatballs and roll them through the flour until they are lightly dusted with flour all over.
• cook the meatballs in the frypan in two batches until browned all over - taking care when turning them. Remove all meatballs from the pan.
• Discard any oil from the pan and reduce heat to medium low.
• Return the meatballs to the pan with the stock and tomatoes. Simmer over a low heat for 10-15 minutes. During this time - cook the pasta as per packet instructions.
• Once cooked, the meatballs can be seasoned with salt and pepper if desired.
• If using the passata/tomato pasta sauce, add to the pan and stir through - cook a further 2-3 minutes.
• Spoon the meatballs over cooked pasta, and served with grated parmesan.

THE BEST MEATBALLS

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.)

GOURMET MEATBALLS

Steps:

• 1. In large mixing bowl, combine KELLOGG'S Stuffing Mix and milk. Let stand about 5 minutes or until stuffing mix is soft. Beat well. Add remaining ingredients, thoroughly combining. Portion and shape into 16 balls, about 1 3/4 inches in diameter. Place meat balls in single layer in shallow baking pan coated with cooking spray.2. Bake at 375°F about 40 minutes or until done. Serve hot with chili sauce or catsup, if desired. NOTE: Mixture may be shaped into 1-inch balls for hors d'ouvres. Reduce baking time to about 35 minutes.