BEEF MEATBALLS (VIETNAMESE)
Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping sauce.
Provided by Caroline Phelps
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.
- Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.
- In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.
- Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.
- Serve with rice, tomatoes and a few cilantro leaves.
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
BEEF MEATBALLS (VIETNAMESE)
Savory Vietnamese beef meatballs with a sweet and spicy hoisin dipping sauce. Serve with rice, tomatoes, and a few cilantro leaves.
Provided by dompdx
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Combine ground beef, onion, cilantro, garlic, ginger, fish sauce, honey, and chile pepper in a food processor and blend until mixed and minced. Transfer to a bowl. Coat fingers and palms lightly with oil and scoop tablespoons of beef mixture to create equal-sized meatballs and place them on a plate.
- Heat oil in a deep pan over medium heat. Add meatballs; cover and cook 5 minutes. Turn meatballs over, cover pan, and cook until golden brown, about 5 minutes more.
- Combine hoisin sauce, soy sauce, water, fish sauce, and chile pepper in a bowl and serve with meatballs. Pour over meatballs or use as a dipping sauce.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 17.5 g, Cholesterol 79.5 mg, Fat 21.5 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 6.1 g, Sodium 1466.8 mg, Sugar 9.9 g
SIMPLE MEATBALLS
These smashing beef and pork meatballs are easy to make and healthy, too.
Provided by Jamie Oliver
Categories Beef Recipes Beef Meatball
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
- Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
- Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
- Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
- Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over - be careful not to break them up.
- Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
- Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).
Nutrition Facts : Calories 306 calories, Fat 9.6 g fat, SaturatedFat 3.3 g saturated fat, Protein 37.5 g protein, Carbohydrate 19.1 g carbohydrate, Sugar 7.9 g sugar, Sodium 1.48 g salt, Fiber 3.1 g fibre
BEEF AND QUINOA MEATBALLS
Get your whole grains and veggies into crowd-pleasing meatballs with this easy recipe that will stretch your food dollar, too. Serve with your favorite pasta and marinara sauce or on a hoagie with cheese for a dynamite meatball sub sandwich. Watch our how-to video.
Time 25m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 450F.
- Line a large baking sheet with parchment paper; set aside.
- In a large bowl, mix together all ingredients until well combined.
- Shape into 16 balls and transfer to the prepared baking sheet.
- Roast until cooked through and golden brown, 15 to 17 minutes. Serve hot.
- (*Note: To cook quinoa, bring 1 cup of water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups. Use 3/4 cup in this recipe, and reserve the remaining for another use.)
Nutrition Facts : Calories 150 calories, Fat 5 grams, SaturatedFat 2 grams, Cholesterol 75 milligrams, Sodium 470 milligrams, Carbohydrate 8 grams, Protein 17 grams
CLASSIC BEEF MEATBALLS
Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."
Provided by Martha Stewart
Yield Makes about 2 dozen 1 1/2-inch meatballs
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
- In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
- Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
- Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
- Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.
QUICK AND SIMPLE MEATBALLS
Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 24 meatballs.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.
Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
ONE SKILLET BEEF MEATBALLS WITH RICE AND PEAS
Say hello to your new favorite 30-minute-meal! This easy one-pot dish is great for nights when you forget about dinner until everyone is starving. The meatballs make it nice and hearty. Use store bought meatballs to speed things up even more!
Provided by Karen
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Thaw the meatballs if they are frozen. I just stuck them in the microwave for a couple minutes. They don't have to be completely thaw, just enough that they will finish thawing and warm up while cooking the rice.
- Heat a high-sided skillet over medium-high heat. Add the oil.
- When the oil shimmers, add the garlic and saute 1 minute, until fragrant.
- Add the meatballs and cook for 2-3 minutes.
- Add the beef broth, rice, garlic powder, pepper and salt. Scrape up any browned bits.
- Stir and bring the heat up to high so that it comes to a boil.
- Reduce the heat to low to maintain a simmer. Cover with a lid.
- Continue to simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir at 15 minutes to make sure it isn't sticking.
- When the rice is cooked, remove from the heat and season to taste, adding more salt and pepper if you want.
- Stir in the peas. Add as much as looks good to you.
- Add the green onions and parsley, if using. Cover until the peas are warm, just a few minutes.
- This is great with a big green salad. I actually ate mine right on top of a bed of spinach. If you wanted you could stir fresh spinach into the meal and let it wilt while it's still on the stove.
Nutrition Facts : ServingSize 1 cup, Calories 509 kcal, Carbohydrate 53 g, Protein 24 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 828 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g
BEEF MEATBALLS RECIPE
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Finger-food
Time 45m
Yield MAKES 25
Number Of Ingredients 7
Steps:
- 1. Put the beef, onion, breadcrumbs, tomato paste, sauce and egg in a large bowl and mix. 2. Shape level tablespoons of mixture into balls. 3. Heat the oil in a large frying pan. Add the meatballs and cook over medium heat for 10 minutes, or until evenly browned. 4. Drain on paper towels. Serve hot or cold with tomato sauce (ketchup), if desired.
CLASSIC BEEF MEATBALLS
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.
Provided by Daniel Holzman
Categories Cheese Egg Tomato Bake Super Bowl Father's Day Dinner Ground Beef Family Reunion Poker/Game Night Party Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
- When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
THE BEST TERIYAKI BEEF MEATBALLS
Easy Teriyaki Beef Meatballs are smothered in a thick and easy to make homemade Teriyaki sauce! So versatile, these Teriyaki Beef Meatballs can be served as a main meal with steamed rice and veggies OR as an appetizer! The BEST part? Get your oven to do the work for you!
Provided by Karina
Categories Appetizer
Time 27m
Number Of Ingredients 19
Steps:
- Preheat oven to 200°C | 400°F.
EASY BAKED MEATBALLS (ALL BEEF)
These easy baked meatballs are made with all beef, and are perfectly juicy and fluffy every time! Serve with spaghetti, on a sub, and freeze for later.
Provided by Elizabeth Lindemann
Categories Beef
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees F.
- In a large bowl, mix together the breadcrumbs (1/2 cup), milk (1/2 cup), eggs (2), grated onion plus the juices, minced garlic (1 clove), dried oregano (2 teaspoons), kosher salt (1 teaspoon), and black pepper (1/2 teaspoon) until everything is uniformly wet.
- Add the ground beef (2 lbs) and mix until everything is just combined. Try not to overwork it. Mixing with your hands is best, but you can use a spoon if you don't like handling raw meat.
- Using a large cookie/ice cream scoop, scoop the meatball mixture onto a rimmed baking sheet (alternatively, you can form the meatballs with your hands).
- Bake the meatballs in the center of the oven at 375 degrees F for 30 minutes, or until internal temperature is at least 160 degrees.
- Serve the meatballs with sauce and grated parmesan cheese on top of pasta, in subs, in a salad, or however you like!
Nutrition Facts : ServingSize 2 meatballs, Calories 172 kcal, Carbohydrate 6 g, Protein 22 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 350 mg, Fiber 1 g, Sugar 1 g
BEEF-AND-MUSHROOM MEATBALLS
Spice up your day with these Beef-and-Mushroom Meatballs. Made with finely chopped mushrooms, green onions, bread crumbs and HEINZ Chili Sauce, these Beef-and-Mushroom Meatballs will be your family's new favorite appetizer.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings, 3 meatballs each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended; shape into 24 meatballs, using about heaping 1 Tbsp.mixture for each meatball.
- Place on prepared baking sheet.
- Bake 20 min. or until done (165°F). About 5 min. before meatballs are done, cook chili sauce and relish in large skillet on medium heat until heated through, stirring frequently.
- Add meatballs to sauce; turn to evenly coat all sides of meatballs with sauce.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.665 g, Sugar 0 g, Protein 12 g
HEALTHY MEATBALLS (WITH HIDDEN VEGETABLES)
With the texture you expect from a traditional meatball, but added nutrition from three types of veggies, your whole family will love these.
Provided by Amy Palanjian
Categories Dinner
Time 32m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray. Place the carrots, parsley, and onion into a food processor. Grind well, stopping to scrape down the sides of the bowl as needed.
- Add the remaining ingredients and grind to combine into a smooth mixture. Portion into 2-tablespoon size meatballs and place on the prepared baking sheet.
- Bake for 22-25 minutes or until cooked through. Serve with warm marinara sauce and pasta (or ketchup and other simple sides!) as desired.
Nutrition Facts : Calories 1760 kcal, Sugar 14 g, Sodium 3173 mg, Fat 114 g, SaturatedFat 46 g, TransFat 6 g, Carbohydrate 63 g, Fiber 8 g, Protein 115 g, Cholesterol 533 mg, UnsaturatedFat 52 g, ServingSize 1 serving
BEEF MEATBALLS
These are a great addition to spaghetti! The have the best mix of spices and meat that I've found yet!
Provided by Susan P
Categories Meat
Time 18m
Yield 30 meatballs
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl.
- Shape mixture into balls about 1 1/2".
- Place on broiler pan that is coated with cooking spray.
- Bake at 400 degrees for 15 minutes or until done.
BEEF RICOTTA MEATBALLS
The ricotta in these meatballs gives them a deliciously light and tender texture, and they simmer away to perfection in marinara.
Provided by Giada De Laurentiis
Categories Main Course
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- This recipe originated on an episode of Giada Entertains. Episode: Weeknight Special.
- In a medium bowl combine the breadcrumbs, milk, egg, ricotta cheese and parmesan. Stir well to combine and allow the breadcrumbs to absorb the liquid. Add the beef and salt. Using your hands mix gently to combine.
- Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the pan. Roll heaping tablespoons of the meat mixture into balls and place in the hot pan. Add as many as the pan will allow without overcrowding, working in two batches if needed. Brown the balls on all sides rotating as needed, about 8 minutes. Remove the balls to a plate when they are browned all over. Continue with the remaining meat. When all the meatballs are browned, pour off the excess oil from the pan. Add the marinara. Return the balls to the sauce and cover the pan. Allow to simmer for 15 minutes. Remove from the heat.
- Meanwhile, in a medium bowl toss together the arugula, lemon juice, olive oil and parmesan shavings. Divide the salad among 4 to 5 salad bowls and top with 3 to 4 meatballs. Serve with more cheese if desired.
Nutrition Facts : ServingSize 4, Calories 757
BAKED ITALIAN BEEF MEATBALLS
This baked Italian meatball recipe takes delicious ground beef and turns it into cozy meatballs perfect for spaghetti or meatball subs, yum!
Provided by Kristy Richardson
Categories Dinners Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl add ground beef, oregano, garlic, onion, salt and pepper.
- Place the breadcrumbs in the milk and allow them to sit for a minute to soften and absorb some of the milk. Drain any excess milk from the breadcrumbs and add them to the meat mixture. This milk and breadcrumb mixture is called a panade and helps to keep the meatballs soft and tender.
- Crack an egg and add the egg to the meat mixture.
- Cover your hands with the olive oil generously to keep the meat mixture from drying out when you mix the meat. Mix the meast just enough that the breadcrumbs and spices are distributed well into the mixture, but not to overmix. Using your hands over a spoon also helps you to keep from overmixing the meat.
- Once the meat is mixed, with oiled hands portion the meat into about twelve equal sized meatballs. Give the meatballs a quick and gentle roll, then place each meatball on the baking sheet, leaving about 2 inches between meatballs.
- Bake meatballs for 18-20 minutes. Flip the meatballs after about 10-15 minutes to help them to brown more evenly. Meatballs should be cooked all the way through and no longer pink in the center.
- While meatballs are cooking, place tomato sauce in a covered pot with a lid on the stove and heat through until it is simmering.
- Toss meatballs in the tomato sauce, and enjoy hot.
Nutrition Facts : Calories 138 kcal, Carbohydrate 6 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 40 mg, Sodium 544 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
BEEF MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 30 meatballs
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
BEEF MEATBALLS
Because these meatballs are baked and not fried, they won't fall apart when turned over. From cookinglight.com
Provided by jrthrmn
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2 inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400 degrees for 15 minute or until done.
Nutrition Facts : Calories 350.2, Fat 24.6, SaturatedFat 9.6, Cholesterol 84.2, Sodium 358, Carbohydrate 8.2, Fiber 0.8, Sugar 1.1, Protein 22.7
More about "beef meatballs food"
BEEF AND LAMB MEATBALLS - SERVES 4 — BRAVA | BRAVA HOME
From brava.com
Servings 4Total Time 28 minsCategory Lunch,Dinner,Snack
- In medium bowl, combine half of **garlic**, **ground beef**, **ground lamb**, **eggs**, **bread crumbs**, **paprika**, **turmeric**, **sumac**, **cinnamon**, **cayenne** and 2 teaspoons salt. Using your hands or a spoon, mix ingredients until just evenly incorporated; do not overmix.
- In small bowl, stir together **yogurt**, **mint**, **oregano**, **lemon zest**, **lemon juice**, remaining garlic and a pinch of salt.
- When your food is done, spread about 2 tablespoons herb yogurt on a serving platter. Top with meatballs.
JEWISH SOUL FOOD: BEEF AND EGGPLANT MEATBALLS RECIPE ...
From foodrepublic.com
Servings 6-8Estimated Reading Time 2 mins
HOW TO MAKE MEATBALLS - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
CALORIES IN BEEF MEATBALLS AND NUTRITION FACTS
From fatsecret.com
10 BEST SIMPLE MEATBALL GROUND BEEF RECIPES | YUMMLY
From yummly.com
OUR 34 BEST MEATBALL RECIPES | FOOD & WINE
From foodandwine.com
BEEF-AND-FONIO MEATBALLS WITH SWEET POTATO ... - FOOD & …
From foodandwine.com
5/5 (1)Category Meatballs
- Combine fonio, 1 cup chopped onions, Parmesan, egg, thyme, about 2 teaspoons garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a food processor. Process until mixture forms a coarse paste, about 30 seconds. Transfer fonio mixture to a large bowl; add ground beef and 1 cup chopped onions. Using your hands, gently combine meat mixture. Shape into 16 (about 2 1/4-ounces) balls; place on a parchment paper–lined baking sheet. Cover and chill at least 1 hour or up to 8 hours or overnight.
- Heat 1/4 cup oil in a large high-sided skillet over medium. Add bay leaf, remaining onions (about 2 cups), and remaining garlic (about 2 teaspoons). Cook, stirring often, until onions are golden brown, 15 to 20 minutes. Add tomatoes, 1 cup broth, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until sauce has thickened slightly, 15 to 20 minutes. Stir in sweet potato and remaining 1/2 cup broth. Reduce heat to medium-low; cover and cook, stirring occasionally, until sweet potato is almost tender, 18 to 24 minutes.
- While sweet potato cooks, heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches if needed, cook meatballs in hot oil, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a large plate.
- Nestle meatballs in skillet with sauce. Cook, uncovered, over medium-low, until sweet potato is tender and meatballs are cooked through, 5 to 10 minutes. Season with salt and pepper to taste. Garnish with Parmesan.
QUINOA BEEF MEATBALLS - BABY FINGER FOOD | BUONA PAPPA
From buonapappa.net
4.7/5 (6)Estimated Reading Time 2 mins
BEEF MEATBALLS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 228 per serving
- Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
ITALIAN WEDDING SOUP WITH BEEF MEATBALLS AND SPINACH
From acanadianfoodie.com
5/5 (10)Category SoupCuisine Italian CanadianTotal Time 1 hr 30 mins
- In a large bowl, mix together beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined
AUTHENTIC ITALIAN BEEF MEATBALLS RECIPE - COOKING WITH MAMMA C
From cookingwithmammac.com
Ratings 15Calories 194 per servingCategory Dinner
MARINARA BEEF MEATBALLS – REAL FOOD KITCHEN
From realfoodkitchen.ca
Brand Real Food For Home DeliveryAvailability Out of stock
MARINARA BEEF MEATBALLS – REAL FOOD KITCHEN
From realfoodkitchen.ca
BEEF MEATBALLS - TROY FINE FOODS
From troyfinefoods.com
SWEDISH MEATBALLS | SYDNEY FOOD CO.
From sydneyfoodco.com
MEATBALLS AND GRAVY | RECIPES, BEEF RECIPES EASY, BEEF ...
From pinterest.ca
MEATBALL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ORGANIC HOMESTYLE BEEF MEATBALLS AT WHOLE FOODS MARKET
From wholefoodsmarket.com
SIRLOIN BEEF MEATBALLS | M&M FOOD MARKET
From mmfoodmarket.com
HEALTHY TASTY BEEF MEATBALLS • LOU'S KITCHEN CORNER
From louskitchencorner.freybors.com
GROUND BEEF MEATBALLS: INDIAN STYLE RECIPE - MEATHACKER
From alderspring.com
BEEF MEATBALLS 1KG - RAW DOG FOOD | NUTRIMENT RAW
From nutriment.co.uk
MINI BEEF MEATBALLS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
BEEF MEATBALLS CURRY - YUMMY TASTE FOOD
From yummytastefood.com
HOW TO MAKE BEEF MEATBALLS SIMPLE FOOD RECIPES
From limousineinmonterey.com
TERIYAKI MEATBALL KEBABS RECIPE: 6-INGREDIENT GROUND BEEF ...
From 30seconds.com
BEEF MEATBALLS RECIPE - OPRAH.COM
From oprah.com
CALORIES IN SELECTION BEEF MEATBALLS AND NUTRITION FACTS
From fatsecret.ca
BEEF MEATBALLS IN ROMESCO SAUCE | CANADIAN LIVING
From canadianliving.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