Martha Stewart Meatballs Recipes

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MARTHA STEWART MEATBALLS



Martha Stewart Meatballs image

Make and share this Martha Stewart Meatballs recipe from Food.com.

Provided by Mary 4

Categories     Meat

Time 30m

Yield 10 meatballs

Number Of Ingredients 15

3/4 cup fresh breadcrumb
6 tablespoons whole milk
2 tablespoons extra virgin olive oil
3/4 cup extra virgin olive oil
1 1/2 medium onions, finely chopped
6 garlic cloves, finely chopped
1 1/2 lbs ground beef, preferably chuck
1 1/2 lbs ground pork
3 large eggs
3 large egg yolks
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated parmesan cheese
coarse salt
fresh ground black pepper

Steps:

  • Preheat oven to 350°. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
  • Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
  • Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs. Place on a baking sheet.
  • Heat 1/4 cup of oil in a large skillet over medium heat. Working in batches, add meatballs, and brown on all sides, about 5 minutes. Finish cooking in sauce, or transfer to a baking sheet fitted with a rack to drain. Bake until cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 667.1, Fat 51.2, SaturatedFat 15.7, Cholesterol 250.8, Sodium 412.1, Carbohydrate 9.7, Fiber 0.8, Sugar 2, Protein 40.3

CLASSIC BEEF MEATBALLS



Classic Beef Meatballs image

Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

Provided by Martha Stewart

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds 80 percent lean ground beef
1 cup ricotta cheese
2 large eggs
1/2 cup dried breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 teaspoons coarse salt
1/4 teaspoon crushed red-pepper flakes
1/2 teaspoon ground fennel
4 cups Classic Tomato Sauce

Steps:

  • Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
  • In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
  • Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
  • Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
  • Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

MEATBALL CASSEROLE



Meatball Casserole image

The ultimate; meatballs, made with ground pork and ground beef, are simmered in a quick tomato sauce, then topped with mozzarella and broiled.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h10m

Number Of Ingredients 14

1 pound ground pork
1 pound ground beef (85 percent lean)
1 cup fresh breadcrumbs
1/2 cup finely grated pecorino
1 1/2 teaspoons coarse salt
2 large eggs
1 clove garlic, minced
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
Pinch of red-pepper flakes
1 can (28 ounces) whole peeled tomatoes, pureed
4 leaves fresh basil (optional)
8 ounces fresh mozzarella, thinly sliced

Steps:

  • Using your hands, gently mix together pork, beef, breadcrumbs, pecorino, salt, eggs, garlic, and parsley in a large bowl. Form mixture into 2-inch balls.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs; cook, turning, until browned all over, about 10 minutes. Use a slotted spoon to transfer to a plate.
  • Reduce heat to medium. Add onion and pepper flakes; cook, stirring occasionally, until onion is tender, about 4 minutes. Add tomatoes and basil; simmer, stirring frequently, until sauce is slightly thickened, about 8 minutes. Return meatballs and any juices to pan. Simmer, turning meatballs once, until cooked through, about 20 minutes.
  • Heat broiler. Arrange mozzarella on top of meatballs. Broil until melted, 2 to 3 minutes; serve.

EASY SPAGHETTI AND MEATBALLS



Easy Spaghetti and Meatballs image

No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 10

Coarse salt and ground pepper
1/4 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 large egg
1 pound ground beef chuck
1/4 cup plain dried breadcrumbs
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
3/4 pound spaghetti

Steps:

  • Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
  • In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
  • Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

Nutrition Facts : Calories 678 g, Fat 20 g, Fiber 7 g, Protein 42 g

JESSICA ALBA'S TURKEY MEATBALLS



Jessica Alba's Turkey Meatballs image

Actress Jessica Alba likes to make a big batch of her tasty turkey meatballs, then serve them with different side dishes throughout the week. Try: Roasted Squash with Parmesan and Herbs

Provided by Martha Stewart

Number Of Ingredients 10

2 pounds lean ground turkey
1 cup panko (Japanese breadcrumbs)
1/4 cup finely chopped carrots
1/4 cup finely chopped zucchini
1/4 cup finely chopped onion
2 large eggs
2 tablespoons Italian seasoning
1 tablespoon coarse sea salt
2 tablespoons olive oil
3/4 cup homemade or store-bought low-sodium chicken broth

Steps:

  • In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls.
  • Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.
  • Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. Serve.

LIGHT AND FLUFFY MEATBALLS



Light and Fluffy Meatballs image

Creamy ricotta cheese is the secret to keeping these meatballs tender and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes 30 meatballs

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
5 slices white bread, crusts removed and torn into pieces (about 3 cups)
1 cup whole milk
1 pound ground chuck beef
1 pound ground pork
1 pound ground veal
1 pound whole-milk ricotta
1/2 cup grated Parmesan cheese, plus more for garnish
1/3 cup chopped flat leaf parsley
1 tablespoon chopped oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
2 quarts Basic Italian Tomato Sauce, or other Italian tomato sauce

Steps:

  • Heat olive oil in a skillet. Add onion, cooking until soft but not colored, about 5 minutes. Transfer to a large bowl and cool slightly.
  • Combine bread and milk in a bowl to soak for 5 minutes. Squeeze excess milk from bread and finely chop. Add chopped bread to the bowl with onions. Add all the remaining ingredients except the tomato sauce. Gently fold with hands to incorporate ingredients, but do not overmix or meatballs will be tough.
  • Bring tomato sauce to a simmer in a large deep-sided skillet. Pinch 1/4 cup of the meat mixture and gently form a ball with wet hands. Drop the meatballs, as they are formed, directly into the sauce. Cover and simmer, stirring carefully a few times until meatballs are cooked through, about 30 minutes. Serve meatballs with sauce and grated Parmesan cheese.

MARTHA STEWART'S SPAGHETTI AND MEATBALLS



Martha Stewart's Spaghetti and Meatballs image

From her Food magazine. If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.

Provided by Bren in LR

Categories     European

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 large egg
coarse salt and pepper
6 garlic cloves, minced
1/2 cup plain dried breadcrumbs
3/4 cup finely grated parmesan cheese, plus more for serving
8 ounces ground pork
8 ounces ground dark meat turkey
1 teaspoon italian seasoning
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3/4 lb spaghetti

Steps:

  • In a large bowl, whisk together egg, 1/4 cup water, 1 tsp salt, and 1/4 tsp pepper. Stir in half the onion and half the garlic. Add bread-crumbs, cheese, pork, turkey, and 1/2 tsp Italian seasoning. Mix gently. Form into 16 balls.
  • Heat 1 Tbs oil in a large non-stick skillet over med-high heat. Add the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining Tbs of oil; remove meatballs.
  • Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 tsp Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover and simmer until cooked through, about 20 minutes. Remove meatballs.
  • Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package directions until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Nutrition Facts : Calories 839.2, Fat 32.5, SaturatedFat 10.8, Cholesterol 142.4, Sodium 739.9, Carbohydrate 90.4, Fiber 7.2, Sugar 3.4, Protein 46.4

SWEDISH MEATBALLS



Swedish Meatballs image

Made from a combination of beef and pork, these meatballs are a Scandinavian favorite that goes from appetizer to main in a flash (just add noodles). It's a tradition to serve them with sweet-tart lingonberry jam; if you can't find it, grape or red-currant jelly is a good substitute.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 12

1 pound ground beef chuck
1 pound ground pork
3 cups panko (Japanese breadcrumbs)
1 1/2 cups whole milk
2 large eggs, lightly beaten
2 garlic cloves, minced
Coarse salt and ground pepper
1/4 teaspoon ground allspice
3 tablespoons butter
1/3 cup all-purpose flour
3 cups canned reduced-sodium beef broth
Grape or red-current jelly, cooked egg noodles, chopped parsley, for serving (optional)

Steps:

  • Preheat oven to 475 degrees. In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice. Mix just until combined.
  • Using a rounded 1-tablespoon measure for each, form mixture into meatballs (you should have about 48). Place meatballs onto two rimmed baking sheets; bake until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
  • Meanwhile, make sauce: In a medium saucepan, melt butter over medium-high. Add flour; cook, whisking, 1 minute (do not let darken). Gradually whisk in remaining cup milk and broth; bring to a boil. Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes. Transfer to a large bowl.
  • Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine. Serve as an appetizer, on toothpicks, with jelly on the side; or as a main, over noodles, garnished with parsley, with jelly on the side.

Nutrition Facts : Calories 461 g, Fat 23 g, Fiber 1 g, Protein 30 g

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