CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
MY BEST SPAGHETTI & MEATBALLS
One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 27
Steps:
- In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.
Nutrition Facts : Calories 290 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.
MEATBALL FACTORY
When I take the time to make a batch of meatballs....I make a batch of meatballs! This recipe is easy, and freezes well. You can just pull out any number of individually frozen meatballs for use in later dishes. These lend themselves nicely to add to your favorite pasta sauce, slow cooker with honey garlic sauce. Or if you are really on the fly add to your boiling pasta water when your water boils again add pasta, cook strain and add ready made sauce.
Provided by Justa Cook
Categories Pork
Time 2h
Yield 140 meatballs
Number Of Ingredients 16
Steps:
- In a skillet, heat oil and saute onions till soft and starting to carmelize. Add garlic, reduce heat and continue cooking until garlic is soft (mushy). Remove from heat and add rest of seasinings, allow to cool, refrigerate. (this may be done the day before, to allow the flavors to marry).
- Puree cooled seasonings mixture with blender (I use hand held variety), adding eggs, salt and 1c. liquid (milk, water or stock).
- In a large mixing bowl (or even your turkey roaster) blend together beef and pork adding breadcrumbs and romano cheese. Add seasoned egg miture mix well. (generally for this step I remove watch, scrub up to the elbows and knead using my hands) You should also work fast as to not allow your meat to spoil. If mixture seems dry or is hard to mix add more liguid, a bit at a time.
- Return meat to refrigerator if its warming up too much.
- Set a large stock pot 3/4 full of water on to Boil. Once this is at a rolling boil you may add your batches of meatballs.
- Start rolling like a mad person! Here I generally flatten out a large (1/4 of the batch) approx 15"x15" square about 1.5" thick then cut 1.5" strips then go crosswise cutting into 1.5" squares. This ensures same sized meatballs and they're much quicker to grab and roll.
- Carefully drop rolled meatballs into boiling water. They will come to the surface in approximately 7-8 minutes allow then to boil for 5 minutes longer.
- Remove from pot with large slotted spoon and place on tray (cookie sheet also works) to cool. As the meatballs cool, they turn brown as of baked or fried (yet they remain soft and moist).
- Keep doing this until all your meatballs are cooked and cooled.
- (Do NOT throw away that yucky water! As I usually have a bunch of little helpers with me in the kitchen, their favorite treat comes next. The last batch of meatballs rolled are mini ones. The Fat is skimmed from the water (which is now a broth of sorts) veggies and acini de pepe (small pasta)along with the mini meatballs are added a bit of fresh parsley. And Voila - "Meatball Soup")
- Set Trays in Freezer, and allow meatballs to freeze for a couple of hours.
- Remove. Tap trays to loosen meatballs. Package in ziplock storage bags. And return to freezer.
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
CLASSIC BEEF MEATBALLS
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.
Provided by Daniel Holzman
Categories Cheese Egg Tomato Bake Super Bowl Father's Day Dinner Ground Beef Family Reunion Poker/Game Night Party Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
- When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
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