Mastering The Meatball Recipes

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MASTERING THE MEATBALL



Mastering the Meatball image

Whether you're making sub sandwiches or hot pasta family-pleasers, Mastering the Meatball is a must! Here's how.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 doz. or 12 servings, four meatballs each.

Number Of Ingredients 6

2 lb. extra lean ground beef
2 eggs, lightly beaten
1 cup dry bread crumbs
3/4 cup KRAFT Barbecue Sauce, any flavor
1/4 cup KRAFT Grated Parmesan Cheese
2 tsp. garlic powder

Steps:

  • Heat oven to 400°F.
  • Mix all ingredients just until blended.
  • Shape into 48 meatballs, each about 1 inch in diameter. Place in 15x10x1-inch baking pan.
  • Bake 20 min. or until cooked through.

Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 320 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 7 g, Protein 12 g

THE BEST MEATBALLS



The Best Meatballs image

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

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

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

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