Carlas Basic Meatballs Recipe Foodcom

Steps:

• Preheat oven to 450 degrees F.
• Stir together first 13 ingredients (bread crumbs to nutmeg) in a large bowl.
• Add the meat and mix thoroughly (I use a fork to mix, to prevent overhandling the meat). Shape meat mixture into 2-inch balls, approximately 1 1/2 oz each by weight (I like to use a #30 scoop to portion them out, then I roll them into balls by hand).
• Spray a shallow pan (such as a baking sheet with an edge all around) with nonstick cooking spray. Place meatballs on the prepared pan, taking care not to crowd them or let them touch).
• Pour the 1 cup of beef broth into the bottom of the pan (make sure bottom of pan is covered). Bake for 25 minutes, or until meatballs are cooked through.
• Reserve the pan juices to make the tomato sauce (recipe posted separately).

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

Steps:

• Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each).
• To oven bake: preheat oven to 375 degrees F. Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up).
• Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape.
• To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min).
• To microwave: Place in micro-proof 12x7 pan and cover loosely.
• Micro on high for 3 minutes; rearrange meatballs.
• Cover again loosely and micro until brown inside, approx 5-7 min more.
• Let stand covered for 3 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil.
• Mix mild sausage and hot sausage in a large bowl until evenly blended.
• Stir Cheddar cheese into sausage mixture.
• Mix biscuit baking mix into sausage mixture about 1/2 cup at a time until baking mix is moist.
• Roll meat mixture into 1 1/4- to 1 1/2-inch balls.
• Arrange meatballs on prepared baking sheet.
• Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned, about 20 minutes.

Steps:

• Preheat oven to 425 degrees.
• Stir all ingredients (except the ground meat) in a large mixing bowl.
• Add the ground chuck and mix together thoroughly. Use a 1/4 cup measure and scoop out mixture and shape into balls.
• Use baking spray or parchment paper on a baking sheet ans space the meatballs on the pan so they are not touching or crowded together.
• Bake for 25 minutes or until the meatballs are just cooked through.

Steps:

• Combine all ingredients, except olive oil in bowl.
• Roll mixture into 1 1/2" balls.
• Pour olive oil on a 2" x 13" x 9" baking pan and place meatballs on top; swirl pan around to coat meatballs in oil.
• Bake meatballs in 400°F oven for 15-20 minutes, until golden brown, but not cooked completely through.
• Remove meatballs from oil, drain on paper towels, and stir into your favorite pasta sauce.

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.

Steps:

• Preheat oven to 350 degrees.
• In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine.
• Form into meatballs about 1" in diameter and place on a broiler pan.
• Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center.
• Cool and use or freeze.

Steps:

• Mix the sirloin, egg, milk, salt/pepper, and the Worcestershire sauce.
• Add as much of the bread crumbs as you need (mixture should be slightly moist).
• Roll into desired sized balls.
• Preheat oven to 375°F.
• Place onto a cookie sheet or 13x9 baking dish.
• Bake meatballs for 15-23 minutes or until no pink remains.
• Drain onto paper towels.

Steps:

• Preheat oven to 400*.
• Mix all ingredients well.
• (Just use your hands*S*).
• Shape into balls, makes about 15- 20.
• (Depending on preference of size).
• Bake in an uncovered, ungreased pan for about 20- 25 minutes.
• (You will know when they are done by color of juices. When fully cooked, juice will go from pink to clear.).