MEATBALLS
This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce...and beyond!
Provided by Ali
Time 45m
Number Of Ingredients 14
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!
QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
THE BEST MEATBALLS
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
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
JUMBO CHEESY ITALIAN MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Pulse the bread in a food processor to make coarse crumbs. Transfer to a small bowl, add the milk and set aside to soak. Lightly beat the eggs in a large bowl, then add the beef, parsley, parmesan, garlic, 1 teaspoon salt and the red pepper flakes; mix with your hands to combine. Add the bread-milk mixture and mix until just combined (do not overmix).
- Dampen your hands and shape the meat mixture into 4 large balls. Make an indentation in the center of each with your thumb and stuff with a mini mozzarella ball, then mold the meat around the cheese. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a large deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomatoes, 1 cup water, the basil sprigs and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to low and simmer until thickened, about 30 minutes.
- Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Serve with ricotta and chopped basil.
- You can form all of these meatballs a day ahead; cover and refrigerate until ready to cook.
THE BIG MEATBALL
Can serve the whole meatball atop the pasta on a large platter OR you can cut the meatball into wedges and serve on spaghetti with sauce.
Provided by ratherbeswimmin
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preaheat oven to 350°.
- In a big mixing bowl, combine the beef, sausage, bread crumbs, parsley, cheese, basil, oregano, salt, pepper, and eggs (this works best if you use your hands).
- Place the meat in the center of a 13x9 inch baking dish; shape mixture into a smooth rounded dome 3-4 inches high.
- Bake in preheated oven for 35 minutes.
- Spoon or drain off any fat in the dish.
- Pour the marinara sauce over the loaf and bake 20 minutes; let stand 10 minutes.
- Serve meatloaf cut in wedges with about 2/3 cup sauce per serving.
- Left-overs: cut into chunks and reheat in additional marinara sauce; serve spooned into hero or grinder rolls; add a few slices of mozzarella cheese and sauteed green pepper, if you wish.
Nutrition Facts : Calories 507.9, Fat 25.6, SaturatedFat 8.3, Cholesterol 180.3, Sodium 2157.5, Carbohydrate 35, Fiber 2, Sugar 16.6, Protein 32.8
THE 45+ BEST MEATBALLS
This great collection of Meatball Recipes will give you plenty ideas when your meatball craving hits! One of my favorites is these Swedish Meatballs:
Provided by GypsyPlate
Categories Main Courses
Time 30m
Number Of Ingredients 20
Steps:
- Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs.
- Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.
- In the same pan, melt remaining 4 Tbsp butter. Gradually stir in flour to create a roux. Cook until flour starts to brown.
- Slowly stir in beef broth, mixing all those bits stuck to the pan into the sauce.
- Add in cream, Worcestershire sauce, mustard, salt and pepper. Cook for 4-5 minutes, until sauce starts to thicken up.
- Add in meatballs. Simmer for 10 minutes. Taste and adjust the seasonings to your liking.
- Serve it over bed of mashed potatoes. Garnish with chopped parsley and lingonberry jam.
BAKED ITALIAN MEATBALLS
This recipe for baked meatballs uses a few tricks and tips that result in the most tender, most flavorful meatballs you have ever had!
Provided by Kristen Chidsey
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit. Coat a baking sheet with rimmed edges with nonstick spray.
- In a large mixing bowl, combine the bread crumbs, parmesan cheese, milk, egg, parsley, oregano, salt, pepper, red pepper flakes, garlic, and 1/4 cup of the beef broth. Mix until well combined.
- Add the meat to the mixture and just combine. Do not over mix, but be sure seasonings are well dispersed.
- Scoop out about 1 tablespoon of the meat mixture, using a tablespoon measuring spoon or medium cookie scoop, and then gently shape into 1-inch meatballs. Place the meatballs onto the prepared baking sheet.
- Pour the remaining 3/4 cup beef broth around meatballs, it is okay if the broth does not fully cover the pan.
- Bake the meatballs for 22-25 minutes, or until the broth is evaporated and the meatballs are browned.
Nutrition Facts : Calories 228 kcal, Carbohydrate 4 g, Protein 15 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 489 mg, ServingSize 1 serving
BIG JIM'S - BIG JIM'S MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings; makes approximately 10 to 12 meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Mix all the ingredients in a bowl and mix with hands until well blended. Form beef mixture into balls about 3 to 4 ounces each. Place in a greased baking dish, cover with foil and place in oven for 25 minutes. Remove from oven and check to make sure they have cooked completely through. Remove the foil and place back into oven for 10 minutes or until lightly browned. Remove from oven and let sit for 15 minutes to let some of the juices absorb back into the meatballs. Drain remaining grease and serve with your favorite pasta and sauce.
More about "the big meatball recipes"
GIANT ITALIAN EASY MEATBALL RECIPE (+ VIDEO) - DON'T WASTE ...
From dontwastethecrumbs.com
Reviews 14Category Main MealsCuisine ItalianTotal Time 30 mins
- Add all the ingredients to the bowl of a stand mixer and using the paddle attachment, mix until all everything is evenly distributed and mixed well. Alternatively, combine the ingredients in a large bowl and mix using your hands or a wooden spoon.
- Either using a scale to weigh 4 oz of mixture OR eyeballing it, make 10 even-sized meatballs and place them inside a 9″x9″ baking dish OR a 9″x13″ baking dish.
BIG AND BOLD MEATBALL - PROUD ITALIAN COOK
From prouditaliancook.com
Estimated Reading Time 3 mins
I TRIED FOUR POPULAR MEATBALL RECIPES AND FOUND THE BEST ...
From thekitchn.com
Estimated Reading Time 7 mins
MEATBALL RECIPES - JAMIE OLIVER
From jamieoliver.com
GIANT MEATBALLS BAKED IN TOMATO SAUCE - SIMPLY WHISKED
From simplywhisked.com
4.4/5 (9)Total Time 1 hr 5 mins
- In a large saucepan, heat olive oil, garlic and crushed red pepper flakes over medium heat until sizzling.
THE BEST MEATBALL RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 7Calories 539 per servingCategory Dinner
- Start by making a “panade”. To do this, tear bread into approximately 1” sized pieces and place in a medium-sized bowl. Pour milk over bread and turn with a fork until completely coated with milk. Allow to sit for 10 minutes until milk is fully absorbed and then use your fork to mash bread until it forms a paste.
- Add onion to pot and cook until translucent. As the onion cooks, use your spatula to gently scrape the bottom of the pan, loosening any browned bits from the meat (don’t discard these).
THE BIG MEATBALL LASAGNE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (6)Total Time 1 hr 30 minsCategory Italian Vegetarian RecipesCalories 606 per serving
- For the tomato sauce, heat the olive oil in a large frying pan, then add the onions and garlic and cook gently for about 10 minutes until softened but not coloured. Add the tomatoes, season with salt and pepper and bubble over a high heat, uncovered, for 25-30 minutes until reduced, stirring occasionally. Add the basil, taste the sauce, then add the sugar if it needs it. Cook for 2 minutes, taste and season. Mix the cheeses in a bowl and set aside.
- Meanwhile, make the meatballs. Combine all the ingredients, except the oil and flour, in a mixing bowl and season. Shape into about 20 balls the size of walnuts. Heat a good glug of olive oil in a large frying pan over a medium-high heat. Dust the meatballs with flour, then fry (in batches if necessary) until golden all over. Drain on kitchen paper.
- Heat the oven to 200°C/180°C fan/ gas 6. Spread a layer of the tomato sauce over the base of a 3 litre baking dish. Top with a layer of lasagne sheets, then spoon over more sauce. Sprinkle with a third of the cheese mixture, half the meatballs and half the ham and salami. Top with pasta, more sauce, half the remaining cheese and the rest of the meat. Finish with a layer of pasta sheets, sauce and cheese.
- Cover with foil and bake for 30 minutes, then uncover and cook for a further 10 minutes until golden. Stand for 5 minutes, then serve.
100 BEST MEATBALL RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 9 mins
'THE BIG MEATBALL' MEATLOAF RECIPE - COOKEATSHARE
From cookeatshare.com
1/5 Calories 2814 per serving
KETO MEATBALLS (EXTRA SOFT AND JUICY!) - THE BIG MAN'S WORLD
From thebigmansworld.com
5/5 (16)Total Time 25 minsCategory Main CourseCalories 275 per serving
STANLEY TUCCI MEATBALLS RECIPES
From tfrecipes.com
HOW TO MAKE SMOKED BOURBON BBQ MEATBALLS ON THE BIG GREEN ...
From youtube.com
MEATBALL RECIPES | ALLRECIPES
From allrecipes.com
BEST BIG MEATBALL RECIPES
From tfrecipes.com
11 MEATBALL RECIPES THAT BRING BIG FLAVOUR TO THE TABLE ...
From chatelaine.com
BIG LARGE MEATBALL RECIPE - COOKEATSHARE
From cookeatshare.com
JAMIE OLIVER'S BIG BRITISH MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
MEATBALL RECIPE - THE BEST MEATBALL RECIPE
From meatball-recipe.com
HOW TO MAKE SICILIAN-STYLE ROASTED MEATBALLS | RACHAEL RAY ...
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #beef #oven #dietary #ground-beef #meat #equipment #4-hours-or-less
You'll also love
Related Search