ROASTED MEATBALLS WITH GARLIC BREAD
Meatballs in red sauce, just like grandma used to make. But now you can have it in 30 minutes. Served with crusty, buttery garlic bread. What could be better?
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper.
- For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb.
- Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes.
- For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed.
- For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove.
- Remove meatballs from oven, drop into sauce and let them roll!
- Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping.
MEATBALLS WITH ROASTED VEGETABLES AND GARLIC
Make and share this Meatballs With Roasted Vegetables and Garlic recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In large non-stick roasting pan toss mixed vegetables and garlic with oil, rosemary, 1 teaspoons salt, 1/2 teaspoons pepper; spread out into single layer.
- Roast in 375 degree oven for 35 to 40 minutes or until almost tender.
- Meatballs; Mix 1 lb. extra lean ground beef with 1 egg, 1/2 cup each dry bread crumbs and finely chopped onion, 1/2 teaspoons each salt and pepper and 1 tablespoons worcestershire sauce; shape into 1 inch (2.5 cm) balls.
- Stir in red pepper and meatballs; continue roasting about 20 minutes or until vegetables are tender.
- Arrange in single layer in shallow baking pan; bake in 500 degree oven for 8 to 10 minutes or until no longer pink in center.
Nutrition Facts : Calories 221.8, Fat 3.4, SaturatedFat 0.5, Sodium 103.3, Carbohydrate 45.5, Fiber 9.5, Sugar 12.6, Protein 5
ROASTED ITALIAN MEATBALLS
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 10 servings (30 to 32 meatballs)
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
- To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
CREAMY ROASTED GARLIC AND ONION MEATBALLS
Spice up the standard meatball appetizer with creamy roasted garlic sauce and onion slices. Serve with long skewers for serving and eating ease.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 26
Number Of Ingredients 8
Steps:
- In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 10 to 12 minutes, stirring frequently, until golden brown.
- Sprinkle flour and pepper over onion mixture. Cook 1 minute, stirring constantly. Slowly add half-and-half, stirring constantly. Stir in meatballs.
- Cook 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are hot. To serve, place in 1 1/2- to 2-quart slow cooker on Low heat setting. Meatballs will hold up to 2 hours in slow cooker. Garnish with chopped fresh parsley.
Nutrition Facts : Calories 60, Carbohydrate 3 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 110 mg, Sugar 0 g, TransFat 0 g
ROASTED GARLIC MEATBALLS
This recipe calls for a mix of ground pork and groound beef, but you can use all beef if you want. This can also be made into burgers or moatloaf. This is best if you mix it the night before cooking. Prep time does not include time to raost garlic.
Provided by MARIA MAC
Categories Meat
Time 55m
Yield 14-20 meatballs
Number Of Ingredients 10
Steps:
- In a large bowl combine ground veal, ground pork, and ground beef. Add eggs, parsley, garlic, cheese, bread crumbs, black pepper cayenne pepper, and salt; mix well.
- Shape into meatballs (golf ball size).
- Place meatballs on a baking sheet and bake in a 350 degree oven about 35 minutes until done, turning once.
Nutrition Facts : Calories 293.4, Fat 17, SaturatedFat 6.3, Cholesterol 137.8, Sodium 366.3, Carbohydrate 8, Fiber 0.8, Sugar 0.7, Protein 25.7
GARLIC LOVER'S MEATBALLS AND SAUCE
This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. -Toni Holcomb, Rogersville, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.
Nutrition Facts :
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