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.
MARKS MEATBALLS
Make and share this Marks Meatballs recipe from Food.com.
Provided by Mark R.
Categories Meat
Time 1h30m
Yield 10 meatballs, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix egg, worcestershire sauce, onion salt, and pepper.
- Slowly add bread crumbs till paste forms.
- Mix paste into ground beef.
- Measure about 1 1/2 tablespoons of mix into palm of hand, roll into ball.
- Brown meatballs.
- Finish cooking in sauce.
Nutrition Facts : Calories 613.1, Fat 38, SaturatedFat 14.5, Cholesterol 277.1, Sodium 625.1, Carbohydrate 15.7, Fiber 1.1, Sugar 2.2, Protein 48.7
MARK'S SPAGHETTI AND MEATBALLS
Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.
- Roll the ground-meat mixture into golf ballâ??sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.
- Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.
ST. MARK'S SWEDISH MEATBALLS
I found this recipe years ago in the church cookbook my grandmother gave to each of her grandchildren. I have spent many Christmas's with my cousin Heidi and we have made and enjoyed these together. I can't tell you if this is an authentic Swedish meatball, just that the church has a large population with Swedish roots.
Provided by Gunnerbun
Categories Veal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Have meat ground together twice. When I am not able to find ground veal easily, I use half ground beef and half ground pork.
- Soak breadcrumbs in cream for at least 5 minutes. I let them soak while sautéing the onions.
- Melt 1 tablespoons butter and saute the onion until tender but not brown.
- Combine meats, crumb mixture, onion, egg, parsley, and spices. I am not a fan of nutmeg in meatballs and I do not add that ingredient.
- Mix thoroughly.
- Choice, brown meatballs in a skillet on the stove a few at a time until all have been cooked through OR bake in a 350 oven on cookie sheets until cooked through.
- If you cooked your meatballs in a skillet, use the fat to start the gravy. If you made them in the oven, use the fat you have and a few tablespoons butter. Sorry, this part is not exact but as I figure it out I'll update.
- Stir 2 tablespoons flour into fat.
- Add beef broth, water, and instant coffee. I have also used a small amount of coffee left in the pot. I start with a Tbsp or so and just keep taste testing until I find a flavor I like.
- Heat and stir until gravy thickens.
- Salt and pepper gravy to your liking.
- Add meatballs into gravy and cook slowly for 15 to 30 minutes. This is the forgiving part of the recipe, if your meatballs are a bit pink inside, simmer until they finish cooking.
- Note: If you are new to making gravy and need to add more flour to make a thicker gravy, disolve the additional flour in an equal amount of water and slowly add to your gravy. Stir constantly while adding the flour mixture and for a a few minutes afterwards. By doing this you should be able to avoid a lumpy gravy. You may need to adjust the seasoning when you are done.
- Note: Cooking and preparation times are only a guess.
Nutrition Facts : Calories 532.1, Fat 31.6, SaturatedFat 13.9, Cholesterol 172.6, Sodium 1467.8, Carbohydrate 24.6, Fiber 1.6, Sugar 2.4, Protein 35.7
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