Baking Powder Meatballs Food

BAKED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
• Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

BAKED MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Grease a cookie sheet with non-stick spray.
• Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
• Bake for 10-15 minutes, until no longer pink in the middle.
• Enjoy with spaghetti and tomato sauce!

SWEDISH MEATBALLS

Steps:

• In a large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef, onion, baking powder, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs, a few at a time, in shortening. Place in an ungreased 3-qt. baking dish. In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350° for 1 hour. Sprinkle with parsley.

JUICY JUMBO OVEN-BAKED MEATBALLS

Steps:

• Heat the oven to 350 degrees and line a large baking sheet with parchment paper. This will make clean up easy because the pan will be greasy.
• Add your meat and ingredients to a large bowl.
• Using clean hands, mix the meat and ingredients together until combined.
• Form jumbo balls that are about 1/4 lb each.
• Bake for 30 minutes.
• Add meatballs to sauce, or your preferred meal side.

COCKTAIL MEATBALLS

Steps:

• Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
• Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
• Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
• Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
• Add the baked meatballs to the sauce and stir to coat evenly. Transfer them to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.
• Freezer-Friendly Instructions: The meatballs and sauce can be frozen in separate containers for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

BAKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika in a blender into a fine powder; pour over ground beef in a large bowl. Knead seasoning mixture into the beef. Roll beef into balls and arrange into a glass baking dish.
• Bake meatballs in preheated oven for 20 minutes. Pour marinara sauce over the meatballs and continue baking until hot and grey in the center, about 25 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

ITALIAN BAKED MEATBALLS

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.

BAKING POWDER MEATBALLS

Steps:

• 1. mix the bread and 1/2 cup milk together. Add the ground beef, egg, onion, garlic, baking powder, salt and pepper. Shape into balls. Brown in a small amount of fat.
• 2. Place the meatballs in a casserole dish. Mix the soup with the milk and pour overtop. Bake at 350 degrees for 45 minutes.
• 3. Garnish with dill

RECIPE FOR VIETNAMESE BEEF MEATBALLS WITH TENDON (BO VIEN GAN)

Steps:

• It's best to ask the butcher to grind the beef for you, if not, you can grind them yourself. To grind the beef, start by cutting them into 1-inch cubes.
• Wrap all those cubes in a large plastic bag and chill in the freezer for 1 hour.
• Remove the half-frozen beef from the freezer and grind them in the food processor, starting in small batches, one-by-one and work them through (I divided into 4 batches for grinding in my 16 cups food processor).
• Use 4 quart-size freezer bags to store ground beef. Flattening the bags down so that ground beef will be chilled evenly. Chill the beefy bags in the freezer for an hour.
• For each batch of half-frozen ground beef (1 freezer bag), divide and use 1/4 part of seasoning as the following.
• First, take out 1 bag of half-frozen beef and add to food processor.
• Now add 1/4 portion of the fish sauce, sugar, and ground pepper into the food processor and pulse/grind for about 20 -30 seconds.
• Beef mixture should turn to a lighter pink and smooth to semi-paste-like texture with a few of darker spot. Transfer back to the freezer bag and chill for an hour.
• Repeat with other remaining beef batches.
• Take out 1 half-frozen beef-mixture bag and add to the food processor.
• Also add ¼ of the baking powder, potato starch, vegetable oil, and crushed ice; then process on medium to high for 20-30 seconds.
• Beef should be in paste-like texture, super smooth, and light pink color.
• From here on, you can either mix with tendon or skip that step and go straight to the shaping and boiling steps.
• If you choose not to use tendon, just skip this part of the procedure and go straight to shaping & boiling meatballs.
• Start by washing tendon, patting dry before soaking with 2 Tbsp of wine (I used vodka) for 5-10 minutes. This will help removing any strange odor.
• Pressure cooker: boil enough water, then add tendon and 1 Tbsp of salt, pressure cooked for 20 minutes so that tendon is almost done, but not fully tender. Vent manually.
• Regular pot: boil tendon with 1 Tbsp of salt, but cook longer, 40-60 minutes
• Prepare an icy cold water bath with 1 Tbsp lemon/lime juice, upon remove tendon, dip and soak them immediately in the cold water bath.
• When the tendon is fully cool, cut it down to shorter length and throw into your food processor, pulse a few times to chop into smaller chunks, but not paste.
• Grate ginger and finely mince garlic (if using) and mix together with the tendon bits.
• Wrap tendon bits and store in the fridge until use. Do this while you're waiting for the beef mixture to chill in the freezer to save time.
• Once you finished the second regrind paste step, take out tendon bits, divide and mix together the beef mixture. Use a stand mixer with a flat beater to achieve this. Don't prolong mixing time more than 30 sec, add crushed ice to cool the mixture down if you're in a hot climate.
• You want as low to no air bubbles as possible in every meatball. To achieve this, you could either use a pastry bag and large coupler (no nozzle), use a thick plastic bag and cut off one corner to an inch diameter, or simply pull and pluck with your hand (already coated in veggie oil). Just choose whichever works best for you.
• Now let set up the working area. You will need a "before" icy water bath (to pre-chill meatballs), a large pot of water on the stovetop (to cook the meatballs), and a "finish" icy water bath (to help set the texture and quickly chill meatballs after cooking).
• Depend on your pot/container capacity, you can work on them at once or divide them in bag like when you're grinding earlier.
• Anyhow, Pipe or pluck to form ball-shape and drop each meatball into the icy-cold water bath. Doing this will help them retain their crunch and chewy texture while keeping their color on the brighter side.
• Once you finish forming balls out of one beef batch, transfer the chilled meatball from the water bath into the boiling pot to cook them.
• Meatballs will be floating up and inflating a bit when they are done cooking. So once done, transfer them out to the "finish" chilling bath.
• When meatballs are fully cool down, transfer out to a mesh/drip baskets.
• Now you can enjoy them immediately as an appetizer, use in other recipes like Pho, Pad Thai, stir-fried noodles, etc. Pat dry and store the remaining in freezer bags/containers for future use.

BAKING POWDER MEATBALLS

Steps:

• Beat bread together with milk.
• Add meat, onion, salt, pepper, any other desired seasonings, and baking powder.
• Mix well.
• Form into balls and brown in a small amount of oil.
• Place in casserole dish and pour undiluted soup over the meatballs.
• Cover and bake for 45 minutes at 350°F.

EASY BAKED SWEDISH MEATBALLS

Steps:

• For the meatballs:Preheat oven to 400°F (205°C).Place all of the ingredients for the meatballs in a large bowl. Using your hands, mix it all together thoroughly. Just make sure to not over-mix it or the meatballs could get tough.Roll the meat into 1 1/2-inch balls and place them on a baking sheet, making sure they don't touch. You may need to use more than one pan. You should get about 46 meatballs.Bake in preheated oven for 15-20 minutes, or until cooked through.For the gravy:Meanwhile, as the meatballs are baking, make the gravy. Melt the butter in a large pot over medium heat. Whisk in the flour, salt and pepper. Cook for 2 minutes, whisking frequently. Pour in 1 cup of milk while whisking, then pour in the remaining milk. Whisk until smooth. Cook, stirring frequently, until mixture thickens and comes to a boil. Boil and whisk for 1 minutes. Remove from heat.Add meatballs and stir to coat in the gravy. Garnish with parsley if desired. Serve over mashed potatoes with lingonberry sauce off to the side.