Roasted Meatballs With Garlic Bread Recipes

MEATBALLS WITHOUT BREADCRUMBS

Steps:

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
• In a medium bowl, use your hands to mix together the meatball ingredients.
• Form the mixture into 20 meatballs. I find it easiest to shape the mixture into a log, slice it into five slices, then divide each slice into four.
• Place the shaped meatballs on the prepared baking sheet, not touching each other. Bake them until they are cooked through, about 15 minutes.
• Meanwhile, in a medium saucepan, whisk together the sauce ingredients. 5 minutes before meatballs should be done, heat the sauce gently over medium-low heat. If the sauce seems too thick, add a tablespoon or two of water.
• When the meatballs are done, use tongs to transfer them to the sauce. Gently toss to coat. Serve immediately.

MEATBALL-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium bowl, mix the ground beef, bread crumbs, parsley, egg, salt, and pepper.
• Pinch off a ball of the mixture, roll between your hands to make ping-pong ball-sized meatballs.
• Cook the meatballs over medium heat, turning to brown each side. Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of two meatballs).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1-inch (2 cm) overlap. Place two meatballs on the overlapping region, then fold the mozzarella tightly around the meatballs.
• Push the rolled meatballs and cheese into a baguette piece.
• Slice the stuffed baguette pieces into 1-inch (2 cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 15-20 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara.
• Enjoy!

ROASTED ITALIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
• Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
• Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
• Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
• To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

ITALIAN BAKED MEATBALLS

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.

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.

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

ROASTED MEATBALLS WITH GARLIC BREAD

Steps:

• Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper.
• For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb.
• Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes.
• For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed.
• For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove.
• Remove meatballs from oven, drop into sauce and let them roll!
• Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping.

ITALIAN BAKED MEATBALLS

Steps:

• Heat oil in a medium-sized pan over medium heat. Sauté onion until soft, (about 2 minutes). Add garlic and sauté for a further minute, until fragrant. Set aside.

ROASTED GARLIC MEATBALLS

Steps:

• In a large bowl combine ground veal, ground pork, and ground beef. Add eggs, parsley, garlic, cheese, bread crumbs, black pepper cayenne pepper, and salt; mix well.
• Shape into meatballs (golf ball size).
• Place meatballs on a baking sheet and bake in a 350 degree oven about 35 minutes until done, turning once.

BAKED MEATBALLS

Steps:

• In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients, being careful not to over-mix. If time allows, cover the bowl and chill for about 1 hour (this is optional, but will make the meatballs easier to shape).
• Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
• Use a scoop to shape the meat mixture into 1 ½-inch balls. Tip: rub your hands with a little bit of oil to prevent the meatballs from sticking. Arrange the meatballs in a single layer on the prepared baking sheet.
• Bake for 10-12 minutes, or until the meatballs reach an internal temperature of 160°F on an instant-read thermometer.
• While the meatballs bake in the oven, prepare the sauce. Heat olive oil in a Dutch oven or large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and tomato paste; cook and stir for 1 minute.
• Stir in the crushed tomatoes, tomato sauce, water, brown sugar, parsley, basil, salt, Italian seasoning and pepper. Bring to a boil. Reduce heat to low and simmer, uncovered, until slightly thickened, about 10-15 minutes. Taste and season with additional salt, pepper or sugar, if necessary.
• Add baked meatballs to the sauce. Cook, stirring occasionally, for about 2-3 more minutes so that the meatballs can absorb the flavors from the sauce.

MEATBALLS WITH PARSLEY AND PARMESAN

Steps:

• Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.
• Pour enough oil into heavy large skillet to coat bottom; heat over medium-low heat. Working in batches, add meatballs and fry until brown and cooked through, turning frequently and adding more oil as needed, about 15 minutes per batch. Transfer to plate.

DECONSTRUCTED MEATBALL SANDWICH CASSEROLE

Steps:

• Using a large dinner fork, combine the ground beef, eggs, breadcrumbs, onions, Parmesan cheese, parsley, milk, 1 tablespoon of the tomato paste (reserve the rest of the paste for the sauce), oregano, basil, garlic powder, salt and black pepper until thoroughly mixed.
• Form the mixture into meatballs about 1 1/2 inches in diameter.
• Place the meatballs on the prepared pan, not touching each other, and bake 15 to 20 minutes, until cooked through. Set aside. (Yield: About 54 meatballs.)
• Place a 2-quart saucepan over medium heat.
• Add the olive oil and minced onions. Cook until the onions begin to soften and turn translucent.
• Add the pressed garlic and cook, stirring constantly, for 30 more seconds. Do not let the garlic brown.
• Add the remaining tomato paste, the tomato sauce, water, oregano and basil.
• Whisk until the tomato paste is incorporated.
• Reduce the heat to low and let simmer for 10 minutes, stirring occasionally. This will be a rich, thick sauce. Adjust thickness to your personal tastes by adding water, a little at a time, until you reach the desired consistency. (Yield: About 4 cups of sauce.)
• Spread one side of each slice of bread with mayonnaise.
• Sprinkle with garlic powder, onion powder and salt and add diced tomatoes.
• Preheat the oven to 400 F.
• Spread the baked meatballs in the center of a 9- by 13-inch glass casserole dish, leaving space around the perimeter for the garlic bread.
• Top with the tomato sauce.
• Arrange the garlic bread standing upright on end around the edge of the casserole dish.
• Sprinkle the casserole evenly with the crushed red peppers (if desired), mozzarella, Italian-blend and Parmesan cheeses; and finish with chopped parsley. Make sure the cheeses and parsley cover the garlic bread as well as the meatballs.
• Bake for about 20 minutes or until the garlic bread is toasted.
• Serve the meatballs partially covering the garlic bread with extra tomato sauce on the side for dipping.
• Serve with a side salad to round out the meal.