CHICKEN MEATBALLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
- Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
- Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
- Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.
NORTH AFRICAN MEATBALLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 30
Steps:
- To make the North African Sauce:
- In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
- To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
- In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.
- Couscous with Dried Dates:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.
- Transfer to a serving bowl and serve.
- Yield: 4 servings
MEATBALLS WITH ANY MEAT
Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat - any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That's all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.
Provided by Melissa Clark
Categories weeknight, meatballs, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
- Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 1 gram
MELISSA'S MEATBALLS
This is my favorite meatball recipe. So easy to prepare and such great flavor.
Provided by Melissa Snow
Categories Meat Appetizers
Number Of Ingredients 14
Steps:
- 1. Pre-heat oven to 450 degrees
- 2. In a large bowl, combine beef, bread crumbs, parmesan cheese, 1/2 C broth, milk, eggs, parsley, oregano, garlic, salt, pepper, basil, red pepper flakes, and nutmeg with a fork or very clean hands. Hint: It's easier and faster to use your hands!
- 3. Using 2 spoons shape meat into balls. Coat a baking sheet with cooking spray. Space meatballs on pan so that they are not touching. Cover bottom of pan with additional beef broth.
- 4. Bake for 25 minutes. Transfer meatballs onto paper towels.
TURKEY MEATBALLS IN TOMATO SAUCE
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 50m
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
- When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
MELISSA'S FAVORITE MEATBALLS
Steps:
- Combine all ingredients in a large bowl mixing well. I find it best to use your hands for this.
- Form the mixture into 1-2 inch balls.
- Bake on a foil lined baking sheet at 375 for approximately 30 minutes turning half way through cooking time. Drain well.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "melissas favorite meatballs recipes"
ASIAN MEATBALLS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Cuisine AmericanTotal Time 45 minsCategory Appetizer, Main CourseCalories 61 per serving
- In a medium size mixing bowl, beat the eggs with the milk, then add the ground beef and pork. To the bowl add green onions, panko, cilantro, soy sauce, orange juice, lime juice, zest and seasonings. Using your hands, mix everything together thoroughly.
- In a deep pot on the stovetop heat a couple of drizzles of olive oil. Fry in batches over medium high heat for around 8 minutes total turning as needed.
TERIYAKI MEATBALLS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
4/5 (1)Total Time 45 minsCategory Appetizer, Beef, Main CourseCalories 45 per serving
- Preheat oven to 400°F. Spray a broiler pan or a large baking pan fitted with a rack with cooking spray. Set aside.
- To a medium size mixing bowl add ground beef and pork, panko, green onions, milk, teriyaki sauce, cilantro, lime juice, eggs, garlic, salt, pepper, ginger, red pepper flakes, clove and cinnamon.Using your hands, mix everything together thoroughly.
- Form into bite sized 1 inch meatballs and place onto the rack. Bake for 25-30 minutes, until no pink remains.
- Meanwhile, make sauce. In a medium saucepan, simmer together Thai chili sauce, teriyaki marinade and brown sugar until slightly thickened and reduced. Keep warm.
SPAGHETTI AND MEATBALLS
From melissassouthernstylekitchen.com
Cuisine American, Italian InspiredTotal Time 1 hr 20 minsCategory Main CourseCalories 761 per serving
- Preheat oven to 400°F. Spray a broiler pan or a large baking pan fitted with a rack with cooking spray. Set aside.
- To a medium size mixing bowl add ground beef and sausage, onion, panko, Parmesan cheese, Italian seasoning, salt, garlic and red pepper flakes. Beat milk and eggs together then, add to the bowl. Using your hands, mix everything together thoroughly.
- Form into 1 1/2 - 2 inch meatballs and place onto the rack without touching. (I use a 2 oz ice cream scoop to keep meatballs uniform in size) Bake for 25 minutes.
- While meatballs bake, in a large pot on the stovetop, heat a couple of drizzles of oil over medium-high heat. Add onion, and simmer for 1-2 minutes or just until translucent. Add garlic, saute for 1 minute longer.
A LIGHTER, BRIGHTER MEATBALL - THE NEW YORK TIMES
From nytimes.com
GLUTEN FREE MEATBALLS - BAKED BY MELISSA
From bakedbymelissa.com
EGGPLANT MEATBALLS - BAKED BY MELISSA
From bakedbymelissa.com
BUFFALO CHICKEN MEATBALLS - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
GIADA DE LAURENTIIS JUST TURNED CHICKEN PICCATA INTO MEATBALLS
From sheknows.com
TACO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
HARISSA MEATBALLS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BEST RECIPES TO MAKE WITH MEATBALLS - PILLSBURY.COM
From pillsbury.com
MEATBALL RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
MEATBALL CASSEROLE - MELISSA JO REAL RECIPES
From melissajorealrecipes.com
SPAGHETTI & MEATBALLS RECIPE | RECIPES.NET
From recipes.net
MEATBALLS AND TOMATO SAUCE RECIPE, HOLD THE SPAGHETTI - THE …
From nytimes.com
OUR TOP 10 NEW RECIPES IN 2023 SO FAR
From allrecipes.com
THE BEST MEATLESS MEATBALLS WITH HARISSA & POMEGRANATE
From tarateaspoon.com
CHERRY PIE RECIPE - NYT COOKING
From cooking.nytimes.com
MELISSA'S MEATBALL RECIPE - BAKED BY MELISSA
From bakedbymelissa.com
THE 10 MOST POPULAR RECIPES OF JUNE 2023 | BON APPéTIT
From bonappetit.com
CHICKEN MEATBALLS - BAKED BY MELISSA
From bakedbymelissa.com
HAWAII-STYLE SHERBET RECIPE - NYT COOKING
From cooking.nytimes.com
MELISSA THOMPSON’S RECIPE FOR LEMONGRASS MEATBALLS IN A TAMARIND …
From theguardian.com
You'll also love