MEATBALLS
This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce...and beyond!
Provided by Ali
Time 45m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
- Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
- To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
- Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
- Serve meatballs immediately and enjoy!
THE BEST BAKED MEATBALLS
Are you ready for the best baked meatballs out there? Crispy on the outside, juicy and flavorful on the inside, these oven baked meatballs are sure to quickly become a fan favorite! You won't be able to eat just one.
Provided by Rachel Farnsworth
Categories Main Course Main Dish
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Lightly spray a 9 x 13 pan or baking sheet with nonstick cooking spray.
- Combine all ingredients in a medium mixing bowl. Mix thoroughly until ingredients are evenly distributed.
- Shape into 1 to 1.5 inch balls. Whatever size you choose, they should all be roughly the same size for even cooking.
- Bake for 25 -30 minutes. Serve hot.
Nutrition Facts : ServingSize 1 meatball, Calories 88 kcal, Carbohydrate 3 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 220 mg
HOW TO BAKE MEATBALLS
You'll love this little trick for making baked meatballs just as crispy and amazing as pan fried.
Provided by Jamie Silva
Categories Entrée
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with cooking spray. Set aside.
- In bowl, combine ground meats, breadcrumbs, egg, onion, parsley, salt, and pepper. Mix thoroughly.
- Shape the mixture into 1 inch balls and place them on the prepared baking sheet. Bake until no longer pink inside, about 18-20 minutes.
- Turn on the broiler. Place the pan of meatballs 6-8 inches from the heat source and broil until brown and crisp, 4-5 minutes. Flip and brown the other side also. Remove from oven.
Nutrition Facts : ServingSize 3 meatballs, Calories 221 calories, Sugar 1.4 g, Sodium 470 mg, Fat 10.2 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 10.2 g, Fiber 1 g, Protein 21.3 g, Cholesterol 95.2 mg
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.
AMAZING CRISPY BAKED MEATBALLS
This recipe combines my meatball recipe with one from Alton Brown off Good Eats. My husband and I think they are some of the best meatballs ever made.
Provided by Erindipity
Categories Meat
Time 40m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- In a large mixing bowl, combine the meat, spinach, cheese, eg, basil, garlic powder, red pepper flakes, and 1/4 c of the bread crumbs. Mix well.
- Place the remaining bread crumbs into a small bowl. Use a scal to weigh meatballs into 1 1/2 oz portions and place on a sheet pan. Shape into meatballs. Place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
Nutrition Facts : Calories 1116.7, Fat 62.4, SaturatedFat 22.1, Cholesterol 255, Sodium 2515.7, Carbohydrate 61.7, Fiber 5.3, Sugar 6.6, Protein 73.2
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
ITALIAN BAKED MEATBALLS
This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.
Provided by Dawn Fronius
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g
CRISPY MEATBALLS
Instead of bread crumbs, crisp rice cereal holds these meatballs together. I've had this much-used recipe in my files for years. - Nancy Dose, Arlington, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 meatballs.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs an a greased rack in a shallow pan. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink.
Nutrition Facts :
MAKE-AHEAD BAKED MEATBALLS
These are tasty and easy to make meatballs that can be used in many recipes. I especially like the suggestion for how to quickly form the meatballs. It is from Taste of Home magazine and is credited to Ruth Andrewson.
Provided by Chris from Kansas
Categories Meat
Time 30m
Yield 3-4 batches
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs.
- Add the next five ingredients.
- Add beef; mix well.
- Lightly pat meat mixture into a 1-inch thick rectangle.
- Cut the rectangle into squares the desired size of your meatballs.
- Shape each square into a ball.
- Place in single layers on ungreased 15X10 inch baking pans.
- Bake at 400 degrees for 10-15 minutes or until no longer pink; turning occasionally; drain.
- Serve or cool and place desired number of meatballs into freezer containers.
- May be frozen for up to 3 months.
Nutrition Facts : Calories 1461.8, Fat 71, SaturatedFat 27.5, Cholesterol 675.1, Sodium 3382.9, Carbohydrate 56, Fiber 3.7, Sugar 6.5, Protein 139.2
BAKED MEATBALLS
This was something that my mother use to make & was all ways my favorite, so I had to learn how to make them myself. I add more garlic to the ground beef & have them with mash potatoes. Never had anyone say they didn't like them. Also, make great grinders with the soup!
Provided by Poker
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak bread in milk; crumble.
- Add meat, salt, baking powder, onions and poultry seasoning.
- Mix well; shape into 1 1/4-inch (diam) balls.
- Add garlic and margarine in fry pan. Cook meatballs until brown. Pour off excess fat.
- Add soup and water; bring to boil. Put in casserole dish and bake for 35 minutes at 350°F.
Nutrition Facts : Calories 495.6, Fat 32.1, SaturatedFat 10.4, Cholesterol 81.4, Sodium 1399.3, Carbohydrate 24.7, Fiber 1.1, Sugar 3.2, Protein 26
INCREDIBLE BAKED MEATBALLS
Make and share this Incredible Baked Meatballs recipe from Food.com.
Provided by Cristi Hinten
Categories High Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients with hands.
- Form into golfball sized meatballs.
- Bake at 350 degrees for 30 minutes.
More about "amazing crispy baked meatballs food"
HOW TO MAKE BAKED MEATBALLS - TASTE OF HOME
From tasteofhome.com
Author Camille BerryEstimated Reading Time 6 mins
5 AMAZING MEATBALL RECIPES - TASTY
From tasty.co
BAKED MEATBALLS - CAFE DELITES
From cafedelites.com
SUPER BOWL FOOD IDEAS: OUR BEST RECIPES AND IDEAS FOR YOUR PARTY
From usatoday.com
THE BEST BAKED ITALIAN MEATBALL RECIPE | A MIND "FULL" MOM
From amindfullmom.com
EASY BAKED MEATBALLS - CREME DE LA CRUMB
From lecremedelacrumb.com
EASY BAKED MEATBALLS RECIPE & VIDEO - BAKER BY NATURE
From bakerbynature.com
CHEESY BAKED MEATBALLS - SIMPLY DELICIOUS
From simply-delicious-food.com
BREADED & BAKED MEATBALLS RECIPE - FOOD.COM
From food.com
BEST AMAZING CRISPY BAKED MEATBALLS RECIPES
From alicerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love