FAMILY-STYLE MEATBALL "FONDUE"
We're using the term "fondue" loosely; the idea is that everyone scoops into a skillet of cheesy meatballs with hearty bread slices. The meatballs are more tender than traditional versions because they don't include breadcrumbs; we like the softer texture for this type of dish, where you want them to give way easily on the bread.
Provided by Ann Taylor Pittman
Time 30m
Yield Serves 4 (serving size: 6 bread slices, 6 meatballs, and about 1/2 cup sauce)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.
- Place zucchini between a double layer of paper towels; squeeze to extract excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper, and egg in a bowl. Form 24 meatballs with turkey mixture, about 1 tablespoon each; arrange on prepared baking sheet. (Turkey mixture will be very soft, but it firms up as meatballs cook.) Bake at 400°F until fully cooked, about 12 minutes.
- Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.
- Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.
Nutrition Facts : Calories 403, Carbohydrate 26 g, Fat 21 g, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, Sodium 693 mg, Sugar 7 g, UnsaturatedFat 12 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.
FONDUE WITH MEATBALLS
The Fondue with Meatballs recipe out of our category Dips! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 45m
Yield 4
Number Of Ingredients 23
Steps:
- For the peanut sauce: Peel the garlic and chop finely. Puree with the peanut butter, coconut milk and Sambal Oelek. Season with soy sauce and a squeeze of lime juice.
- For the fish sauce: Mix all the ingredients together and season to taste. Put both sauces in bowls and refrigerate until ready to serve.
- For the vegetables: Rinse and peel the carrot, radish and cucumber. Cut into 6 cm (approximately 2 inch) strips. Rinse the soybean sprouts. Rinse and spin dry the lettuce. Garnish with the sprouts and the remaining vegetables on a plate. Rinse the cilantro, pluck off the leaves and spread it evenly on top.
- For the meatballs: Peel the garlic and ginger and chop finely. Soak the bread in warm water, drain and knead with the garlic, ginger, egg and ground beef. Season with salt and pepper and form small balls.
- Heat the oil in a fondue pot and place the pot on a chafing dish. Using fondue forks or sieves, fry the meatballs until golden brown. Remove and serve with the sauces. Serve the vegetables separately.
MEATBALL FONDUE
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- In a bowl, mix ground beef, onion and bread crumbs. Add salt and pepper to taste. Shape meat mixture into 36 even-sized balls. Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well. To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes. Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute. General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees F. Then, carefully transfer the pot to the burner on the table. If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary. At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste (about 3 to 4 minutes).
PENNE WITH VODKA SAUCE AND MINI MEATBALLS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
- Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.
MINI MEATBALLS
I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth.
Provided by Seedbeads
Categories Meat
Time 20m
Yield 40-48 meatballs
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix really well.
- Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
- Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
- Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).
DREMA'S "MINI MEATBALL" FONDUE
These are great for get-togethers. We are meatball lovers anyway. I have also listed my recipes for three sauces to accompany these meatballs. Enjoy!
Provided by Drema Bryant
Categories Other Sauces
Time 15m
Number Of Ingredients 20
Steps:
- 1. Mix all ingredients togethers except sauces. Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use.
- 2. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use. * Each of my recipe's will make about 1/2 cup so adjust your or double for a larger crowd.
- 3. When ready to serve all - heat salad oil in fondue pot (about 2 inches) to about 375 degrees F. Adjust temp accordingly to maintain heat. Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside and juicy on inside. Dip into sauces below or your fave sauce. Enjoy!
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