COCKTAIL MEATBALLS
Throw away that recipe that calls for frozen meatballs and grape jelly - these homemade cocktail meatballs are so much better.
Provided by Jennifer Segal
Categories Appetizers
Time 40m
Yield About 25 mini meatballs
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 meatball, Calories 85, Fat 5g, Carbohydrate 8g, Protein 4g, SaturatedFat 2g, Sugar 6g, Fiber 0g, Sodium 214mg, Cholesterol 24mg
RICOTTA-FILLED MEATBALLS WITH FENNEL AND CHILI
Provided by Food Network
Time 1h20m
Yield 24 meatballs
Number Of Ingredients 22
Steps:
- Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight.
- Preheat a large skillet over medium heat. Add the olive oil, diced fennel, onion and garlic. Reduce the heat to medium low and cook until the vegetables are soft, about 10 minutes; let cool completely.
- Meanwhile, put the bread in a bowl, add the milk and soak about 5 minutes. Mix the beef, veal and pork in a large bowl. Add the onion mixture, egg, lemon zest, red pepper flakes, fennel seeds, pecorino, parmesan and parsley. Drain the bread, add it to the meat mixture and mix until combined. Season with salt and pepper.
- Mix the ricotta and salt to taste in a bowl; transfer to a pastry bag with a round tip. Form the meat mixture into 24 meatballs (slightly larger than golf balls). Make a 1-inch indentation in each meatball with your thumb, then pipe in about 1 teaspoon ricotta and form the meat around it to cover the cheese.
- Heat the canola oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 7 minutes; set aside. Warm the tomato sauce in a large saucepan over medium heat. Put the meatballs in the tomato sauce and simmer until cooked through, about 15 minutes.
- Divide the meatballs and sauce among bowls; serve over bucatini, if desired. Drizzle with olive oil. Sprinkle with a pinch each of red pepper flakes and fennel pollen, if desired.
ONE-PAN SPICY MEATBALLS WITH LENTILS AND FENNEL
In this one-pan meal, you get spicy meatballs, savory lentils and sweet fennel that are all perked up with vinegar and parsley. For the speediest meatballs, use uncased bulk Italian sausage, which comes fully seasoned. When cooked at high heat and partly submerged in the chicken stock, the meatballs brown on top and stay moist on the inside - and the lentils soak up the flavorful pork juices. The roasted fennel provides sweetness and echoes the fennel seed in the meatballs, but feel free to use another vegetable that cooks at the same rate, like thinly sliced carrots.
Provided by Ali Slagle
Categories easy, weeknight, meatballs, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)
- Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.
- Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
- Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.
ITALIAN COCKTAIL MEATBALLS
A favorite at all of our gatherings. They are usually the first thing on the table to disappear. If made ahead and placed in the fridge or freezer, you may want to thin the sauce out a bit. I find a tablespoon or two of water does the trick very nicely.
Provided by Bobbie
Categories Meat
Time 2h45m
Yield 36 piecres
Number Of Ingredients 21
Steps:
- Thoroughly mix all the meatball ingredients, except olive oil. Roll into ½" balls and fry in oil until well browned. Drain, set aside until sauce is ready.
- Combine all ingredients, except cheese in the skillet meatballs were cooked in (if there is a lot of fat, remove most of it - leaving any browned bits in the skillet). Bring to a boil, reduce heat and simmer 1 hour over very low heat. Add meatballs and simmer another hour, stirring several times very gently. Pour into chafing dish, crockpot or other serving dish and sprinkle with grated Parmesan cheese.
- These freeze well - just be careful when defrosting and breaking them up. Be gentle - so not to break up the meatballs.
- Note: I have indicated this makes about 36 meatballs -- but that's just a complete guess off the top of my head! I couldn't post the recipe without putting something in that field!
Nutrition Facts : Calories 97.8, Fat 6.8, SaturatedFat 2, Cholesterol 33.2, Sodium 176.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 6.4
FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE
Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.
Provided by Emjay99
Categories Lamb/Sheep
Time 1h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
- In a large mixing bowl combine all ingredients in the order given.
- Mix well so that everything is evenly distributed.
- Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
- At this stage you can freeze them as you would hamburgers.
- To cook - heat the oil in a non stick frypan and brown on both sides.
- Use the pan juice to fry up some sliced onion and make a rich onion gravy.
- Return the patties to the gravy and cook on low until no longer pink.
- Serve on top of creamy garlic mashed potatoes.
- Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.
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