Roaster Oven Meatballs Recipes

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BAKED MEATBALLS



Baked Meatballs image

For a no-fry, homemade dinner, try Alton Brown's Baked Meatballs recipe, made with a mixture of three different meats and spinach.

Provided by Alton Brown

Time 40m

Yield 20 meatballs, 4 to 5 servings

Number Of Ingredients 12

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground round
5 ounces frozen spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
  • Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

ROASTED MEATBALLS WITH GARLIC BREAD



Roasted Meatballs with Garlic Bread image

Meatballs in red sauce, just like grandma used to make. But now you can have it in 30 minutes. Served with crusty, buttery garlic bread. What could be better?

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 28

1 cup breadcrumbs
Nutmeg, for grating
1/2 to 2/3 cup whole milk, eyeball it
1 pound ground beef, 80/20
1/2 pound ground pork
Salt and pepper
A handful of flat-leaf parsley
4 fat cloves garlic
1 cup loosely packed grated Parm
1 cup loosely packed Pecorino Romano cheese
1 teaspoon fennel seed or pollen
1 teaspoon crushed red pepper flakes or ground pepperoncini
1 large egg
4 tablespoons EVOO, plus some for drizzling
EVOO
2 tablespoons butter
2 cloves garlic
One 14-ounce can whole or crushed Italian tomatoes
One 24-ounce jar, 3 cups, tomato passata or puree
A few leaves basil, torn
Salt
A sprinkle of superfine sugar, to taste (see Cook's Note)
EVOO
4 tablespoons butter
4 cloves garlic
A loaf of semolina sesame Italian bread or ciabatta
About 1 cup grated Parm
A handful flat-leaf parsley

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



Italian Baked Meatballs image

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Provided by Dawn Fronius

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 10

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef

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.

Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g

EASY OVEN MEATBALLS



Easy Oven Meatballs image

I never could get the hang of making spaghetti and meatballs without it becoming spaghetti with meat sauce. Every time I tried to cook meatballs in a frying pan they just crumbled into bits. It was embarrassing. I was so glad when my Dad showed me how to do this. This is a simple recipe for making meatballs in the oven, and a few ideas how to use them. Once baked, you can freeze the meatballs individually on a cookie sheet, then toss into freezer bags for later use. Just pull out whatever amount you'll need to feed the crew. Don't be scared about the lengthy instructions. The end bits are ideas for using the finished meatballs. And you know how I like to ramble ;-)

Provided by ThatBobbieGirl

Categories     Meat

Time 50m

Yield 96 meatballs

Number Of Ingredients 6

1 cup milk
1/2 cup finely chopped onion
4 eggs or 8 egg whites
2 teaspoons salt (optional)
6 slices bread, crumbled (white or wheat, its good with both)
3 lbs ground turkey or 3 lbs ground pork (or any combination)

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Combine milk, onion, eggs and salt.
  • Stir in bread crumbs and let stand for 5 minutes.
  • Crumble in the ground meat, and mix thoroughly with your hands.
  • Threaten to touch someone with your gross meat-covered hands (optional).
  • Shape into 8 dozen small meatballs 1 to 1 1/2 inches in diameter.
  • Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check.
  • If you don't have enough oven space or baking pans to bake all of this at once, please put the remaining raw meat mixture in the refrigerator until you can bake it.
  • Let's be careful out there.
  • Of course, using lean meat is the healthiest, but if the meat you're using is particularly fatty, I have found that baking the meatballs on a rack placed over a broiler pan or other shallow pan will allow most of the fat to drip away.
  • If you do this, it's best to put a little water in the bottom of the pan or the fat may start to smoke.
  • I do this in the oven, not the broiler.
  • If you do try broiling meatballs, let me know how it turns out, for you are braver than I.
  • MEATBALLS TO DIE FOR- This is an idea my husband came up with.
  • Put your already baked meatballs in a baking dish.
  • The more shallow the pan, the shorter time this will need to bake.
  • Now, take a can of cream of mushroom soup, and a can of cream of shrimp soup.
  • Mix them together, and add about 1/2 cup milk, just enough to let you mix it smoothly.
  • Pour the soup mixture over the meatballs evenly.
  • Bake this at 350 for about an hour.
  • You want the sauce to get real thick and rich.
  • We usually serve this over rice, but it can go over noodles or mashed potatoes, or on bread or a roll for a hot sandwich.
  • I have also made it in a crockpot, cooking it on low for about 8 hours.
  • Cooking on high turns this to mush.
  • Still tastes good, but not pretty for serving to guests.
  • This dish has been taken to many potlucks and served to guests numerous times, and there has never once been any leftovers-- so I can't say how it tastes re-heated!
  • OTHER IDEAS Of course, it goes without saying (but I sometimes tend to state the obvious) that these are a perfectly easy way to make spaghetti and meatballs.
  • Make your sauce (or open the jar) and gently heat the meatballs with the sauce.
  • Using that same sauce, or using pizza sauce, or barbecue sauce, serve the meatballs on Hoagie/Submarine/Poorboy/Grinder8Ô (Insert Appropriate Regional Term Here) Rolls, with sauce and cheese of your choice.
  • Heat in a sweet and sour sauce and serve on toothpicks as hors d'oerve (horse doovers?) or over steamed rice.
  • A friend of mine used to make a simple barbecue sauce by mixing a jar of currant jelly with a bottle of chili sauce.
  • Warm meatballs in this mixture, or use my Bobbie-Q Sauce recipe, and serve over in sandwich rolls, or over hot cooked rice, potatoes or noodles.
  • On a hors d'oerve buffet, you can serve plain hot meatballs with an assortment of sauces for dipping.
  • Provide toothpicks and small plates.
  • As you can see, Easy Oven Meatballs in your freezer mean quick and easy meals!
  • You'll come up with plenty more ideas to use these versatile, mildly seasoned morsels.

OVEN MEATBALLS



Oven Meatballs image

This sweet sauce is great any night of the week! My kids love it! Great served with rice or potatoes.

Provided by Melissa

Categories     Main Dish Recipes     Meatball Recipes

Time 55m

Yield 5

Number Of Ingredients 9

1 ½ pounds ground beef
½ cup ketchup
1 tablespoon cornstarch
¾ cup water
½ cup white sugar
1 teaspoon vinegar
1 teaspoon dry mustard powder
¾ teaspoon salt
3 tablespoons soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish and set aside.
  • Form ground beef into 20 meatballs. Brown them on all sides in a large skillet over medium heat, about 15 minutes.
  • Whisk together the ketchup, cornstarch, water, sugar, vinegar, dry mustard, salt, and soy sauce in a bowl until the sugar is dissolved and the cornstarch is smooth.
  • Place the browned meatballs in the prepared baking dish, and pour the sauce over them. Bake 30 to 40 minutes in the preheated oven, until the sauce is thickened and the meatballs are cooked through.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 28.3 g, Cholesterol 83.5 mg, Fat 21.5 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 8.3 g, Sodium 1237.4 mg, Sugar 25.6 g

ROASTED GARLIC MEATBALLS



Roasted Garlic Meatballs image

This recipe calls for a mix of ground pork and groound beef, but you can use all beef if you want. This can also be made into burgers or moatloaf. This is best if you mix it the night before cooking. Prep time does not include time to raost garlic.

Provided by MARIA MAC

Categories     Meat

Time 55m

Yield 14-20 meatballs

Number Of Ingredients 10

1 1/2 lbs ground pork
1 1/2 lbs lean ground beef
4 slightly beaten eggs
1 cup chopped fresh parsley
2 heads roasted garlic, mashed
1 1/2 cups grated pecorino romano cheese
1 cup Italian seasoned breadcrumbs
2 teaspoons black pepper
2 teaspoons cayenne pepper
1 teaspoon kosher salt

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.

Nutrition Facts : Calories 293.4, Fat 17, SaturatedFat 6.3, Cholesterol 137.8, Sodium 366.3, Carbohydrate 8, Fiber 0.8, Sugar 0.7, Protein 25.7

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