MEATBALL, BEAN AND ESCAROLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic, carrots, red onion and rosemary and cook, stirring, until softened, about 5 minutes. Stir in the escarole, beans and their liquid, chicken broth, 2 cups water, 1/2 teaspoon salt and a few grinds of pepper.
- Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.
- Gently stir in the meatballs and cook until warmed through, about 5 minutes. Season with salt and pepper. Ladle into bowls and top with parmesan and a few grinds of pepper; drizzle with olive oil.
SPANISH MEATBALLS WITH BEANS AND GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
- Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
- For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
- Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
- Reheat the soup over medium heat and serve with crusty bread.
MEATBALLS AND BEANS
Bernice Morris, from Marshfield, Missouri, pairs meatballs with sweet baked beans to create this quick-and-easy dish. "I usually serve it with a tossed green salad and dinner rolls to make a complete meal," she notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Combine bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, cook meatballs and onion until meatballs are browned; drain. Add beans, ketchup, brown sugar and mustard. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meatballs are no longer pink.
Nutrition Facts : Calories 254 calories, Fat 9g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 847mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.
SPICY MEATBALLS WITH CHILLI BLACK BEANS
Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
Steps:
- First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.
- Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.
Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 42 grams protein, Sodium 0.8 milligram of sodium
GREEK MEATBALLS WITH GREEN BEANS AND TOMATOES (MAKE-AHEAD FREEZER MEAL)
Incredible meatballs with delicious flavor! This dish was created as a make-ahead freezer meal, but can easily be made from start to finish at one time (see Notes). Bake from frozen and serve with pita and tzatziki sauce, or Greek rice if desired. You can even toss the meatballs in your favorite pasta sauce or use the meat mixture to make tasty burgers! Consider making and freezing a double batch for an easy weeknight meal or snack.
Provided by NicoleMcmom
Categories Meatballs
Time 55m
Yield 5
Number Of Ingredients 22
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
- Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
- Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
- Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
- When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
- Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
- Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
- Serve meatballs and veggies with pita rounds and tzatziki sauce.
Nutrition Facts : Calories 577 calories, Carbohydrate 44.6 g, Cholesterol 231.2 mg, Fat 24.4 g, Fiber 6.6 g, Protein 44.6 g, SaturatedFat 7.6 g, Sodium 1382 mg
SPANISH MEATBALL & BUTTER BEAN STEW
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Nutrition Facts : Calories 435 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
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