Ou812 Meatballs Recipes

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

MEATBALLS

Steps:

• In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
• Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
• To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
• Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
• Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
• Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
• Serve meatballs immediately and enjoy!

OU812 MEATBALLS

Steps:

• Preheat the oven to 375 degrees F. Presoak 12 bamboo skewers in water for 30 minutes.
• For the glaze: Combine the butter, pineapple juice, rum, sugar, tomato paste and vinegar in a small saucepan and simmer until reduced and the glaze has a texture like maple syrup, 7 to 8 minutes. Season with salt and pepper. Set aside to cool slightly so it thickens up even more.
• For the meatballs: Set a small saute pan over high heat. Coat with a little olive oil and saute the garlic and shallots until caramelized, 4 to 5 minutes. Season with some salt and pepper. Set aside to cool.
• In a small bowl, combine the breadcrumbs and cream and set aside to soak.
• In a large mixing bowl, combine the beef, pork, cooled shallot and garlic mixture, currants, Parmesan, pine nuts and moistened breadcrumbs. Sprinkle with some salt and pepper and mix well. Form into 36 (about 1 1/2-inch) meatballs and thread 3 meatballs per skewer. Set a wire rack over a baking sheet lined with foil and spray with nonstick spray. Arrange the skewers on the rack and bake in the center of the oven until the meatballs are just barely cooked but will hold their shape on the grill, 6 to 7 minutes. Remove from the oven.
• Heat a grill to high and wipe down with an oil blotted paper towel to clean and create a nonstick surface. Place the skewers on the grill and char for about 30 seconds per side. Once they are browned, brush with the glaze and cook until the glaze is shiny and lightly coats the meatballs, 30 to 40 seconds more. Serve with any remaining glaze on the side for dipping.