CATELLI'S MINI SUMMER MEATBALLS
Catelli's Mini Summer Meatballs
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F. In a large bowl combine egg, beef, sausage, ricotta cheese, panko, onion, the 1/2 cup Parmesan, the garlic, thyme, parsley, and salt with hands. Form mixture into forty 1-1/2-inch meatballs.
- Heat an extra-large cast-iron skillet with olive oil. Brown meatballs, half at a time, in hot skillet about 10 minutes per batch. Return all meatballs to skillet. Bake for 10 minutes or until done (160°F).
- Spoon sauce into two small cast-iron skillets or serving dishes (cast-iron skillets can be heated or kept warm on a grill). Place baked meatballs in sauce, turning to coat. Sprinkle with chopped parsley and the 2 tablespoons Parmesan. Serve meatballs with bamboo skewers. Domenica's Simple Tomato-Garlic Sauce
- In a large saucepan cook garlic and crushed red pepper in hot oil over medium heat for 1 minute. (Do not let garlic brown, which causes it to develop a bitter taste.) Stir in tomatoes and salt. Bring sauce to boiling. Reduce heat to low. Simmer, uncovered, for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 217 kcal, Carbohydrate 6 g, Cholesterol 53 mg, Protein 11 g, SaturatedFat 6 g, Sodium 468 mg, Sugar 2 g, Fat 16 g, UnsaturatedFat 8 g
MINI MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 30 medium meatballs or 70 small
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
- Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
Provided by Kittencalrecipezazz
Categories Meat
Time 50m
Yield 1 1/2 pounds
Number Of Ingredients 10
Steps:
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
- Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
- Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
- After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
- **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.
Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2
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