So Moist Meatballs Recipes

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MOIST & TASTY MEATBALLS



Moist & Tasty Meatballs image

From Annabel Karmel, cordon bleu chef/author of First Meals (a baby to toddler cookbook). These yummy meatballs are easy to prepare and are deliciously moist (it's the apple). They are even pretty good on their own or served with sauces (mushroom, spaghetti/tomato). I always make a double batch and freeze half for later use. (My hubby likes the texture of beef, so when I double the recipe I use 1 lb beef, 1 lb turkey). They are slightly sweet but still savory.

Provided by JMigs0

Categories     Apple

Time 30m

Yield 24 meatballs, 8 serving(s)

Number Of Ingredients 10

1 lb lean ground beef or 1 lb lean ground turkey
1 small onion, finely chopped and sauteed
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 chicken bouillon cube, dissolved in 2 tbs hot water (or equivalent)
1 medium apple, peeled and grated
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
salt and pepper
flour, for coating
vegetable oil cooking spray (for cooking)

Steps:

  • In a mixing bowl, combine all the ingredients except for the flour and oil.
  • Use your hands to form the mixture into about 24 walnut-sized balls.
  • Spread the flour on a plate and coat the meatballs.
  • Heat the oil in a skillet, add the meatballs and cook over high heat for about 3 minutes, turning to brown all sides.
  • Lower the heat a little and cook for about 12 minutes or until cooked through.

Nutrition Facts : Calories 116.6, Fat 5.8, SaturatedFat 2.3, Cholesterol 36.9, Sodium 138.2, Carbohydrate 4.1, Fiber 0.6, Sugar 2.9, Protein 11.6

SUPER MOIST ITALIAN MEATBALLS



Super Moist Italian Meatballs image

Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.

Provided by ItalianMan

Categories     Meat

Time 1h5m

Yield 25-30 meatballs, 6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
3/4 cup Italian style breadcrumbs
1/3 cup parmesan cheese or 1/3 cup romano cheese, grated
3 eggs
3 garlic cloves, minced
1/4 cup red wine
1/2 teaspoon black pepper
1 teaspoon salt
6 -8 cups tomato sauce or 6 -8 cups your favorite spaghetti sauce

Steps:

  • In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
  • Shape mixture into 1-1/2" or 2" meatballs.
  • In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
  • Serve over pasta, or on hoagie buns for meatball subs.

MOIST MEATBALLS



Moist Meatballs image

An excellent meatball, to accompany your spaghetti..The breadcrumb "mush" acts as both a "binder" and moisturiser, with the milk "adding fat" to the meat, and the crumbs retaining this and the moisture of the meat itself. Eliminating the white from the eggs, allows the yolk alone as a binder, and does not cloud the taste of the meatball with the eggwhite. This mixture of meat is my favourite, although the same could be done with "straight" ground beef, though its my thought that it wouldn't taste as good. The result will be "juicy", and the herb mixture will match well to any Italian cuisine. Again, I like mine a bit "hot" but you can adjust the cayenne to your own preference.

Provided by John DOH

Categories     Meat

Time 55m

Yield 18-24 balls, 4-6 serving(s)

Number Of Ingredients 13

1/3 lb ground beef
1/3 lb ground veal
1/3 lb ground pork
2 egg yolks
1 cup dried breadcrumbs
1/2 cup whole milk
2 garlic cloves, crushed and finely diced
1/2 Spanish onion, minced
1/2 cup asiago cheese, finely ground
1/4 cup fresh flat-leaf Italian parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/2 teaspoon fresh cayenne
salt and pepper, to taste

Steps:

  • Allow meats to come to room temperature, and place in a mixing bowl.
  • Separate the egg, discarding the white, add yolk to meat.
  • In a separate bowl add milk to breadcrumbs and mix thoroughly to a loose but soaked slurry.
  • Combine all ingredients with meat, and, using a fork, mix thoroughly until meats are fully mixed and seasonings evenly distributed in the mix.
  • Allow to stand for 20 minutes, allowing herbs and seasonings to mix with the meats.
  • Pluck the meat out gently, and gently roll into 1-1.25" balls of regular shape, smooth on the exterior, and place on a griddle pane.
  • Insert in a 350* oven, and cook approximately 20 minutes, or until done.

Nutrition Facts : Calories 410.5, Fat 20.7, SaturatedFat 7.8, Cholesterol 189.6, Sodium 303.8, Carbohydrate 23.9, Fiber 2, Sugar 4, Protein 30.4

SO MOIST MEATBALLS



So Moist Meatballs image

Make and share this So Moist Meatballs recipe from Food.com.

Provided by A la Carte

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 slices white bread
1/2 cup buttermilk
1/2 lb ground pork
3/4 lb 85% lean ground beef
1/4 cup parmesan cheese, grated or 1/4 cup romano cheese
1 egg yolk
1 garlic clove, minced
2 tablespoons fresh parsley, chopped

Steps:

  • Remove crusts from two slices of white bread, tear into pieces and soak in buttermilk for a few minutes. Mash with a fork to make a paste.
  • Combine bread with ground pork and lean ground beef. Add grated Parmesan or Romano cheese, egg yolk, minced garlic, and parsley. Mix well.
  • Divide into sixteen pieces and roll into balls. Add to your favorite marinara sauce and cook until they are done.
  • Or bake at 350 degrees Fahrenheit for 20 minutes or until cooked through.

Nutrition Facts : Calories 419, Fat 28.3, SaturatedFat 11.2, Cholesterol 147, Sodium 282.6, Carbohydrate 8.6, Fiber 0.4, Sugar 2.1, Protein 30.5

EASY MEATBALLS



Easy Meatballs image

My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).

Provided by Love2Cook

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 8

2 eggs
2 tablespoons Italian seasoning
2 teaspoons chopped fresh basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds ground beef
½ cup panko bread crumbs

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.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS



Kittencal's Italian Melt-In-Your-Mouth Meatballs image

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories     Meat

Time 50m

Yield 1 1/2 pounds

Number Of Ingredients 10

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Steps:

  • Mix all ingredients together in a large bowl.
  • Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
  • Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  • Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
  • After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
  • **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2

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