MEATBALL SALAD
Provided by Giada De Laurentiis
Time 1h
Yield 5 servings
Number Of Ingredients 14
Steps:
- For the meatballs: Combine the Parmesan, ricotta, breadcrumbs, milk and egg in a medium bowl and stir well to combine and allow the breadcrumbs to absorb the liquid. Add the pork, sausage and salt and use your hands to mix gently to combine.
- Heat a medium straight sided skillet over medium heat. Add enough oil to cover the bottom of the skillet. Roll heaping tablespoons of the meat mixture into balls and place in the hot oil. Add as many as the skillet 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 and pour off the oil from the skillet. Add the marinara and 1/4 cup water to the skillet and bring to a simmer. Return the balls to the sauce and cover the skillet. Allow to simmer for 15 minutes. Remove from the heat.
- For the salad: Meanwhile, toss together the arugula, Parmesan shavings, olive oil and lemon juice in a medium bowl.
- Spoon 5 or 6 meatballs into a bowl, then top with some of the salad and serve. Repeat to make 4 more servings.
FIESTA MEATBALLS
Everybody loves meatballs and these are a cinch to make. All you need is a jar of salsa for their almost-instant sauce. They are good served over garlic rice (just cook a minced garlic clove or 2 in with standard rice).
Provided by Annacia
Categories Meatballs
Time 29m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not over mix or meatballs will be tough).
- Form meat into about forty 1-inch (2.5-cm) meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over.
- Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through.
- Served topped with the cheese and coriander if desired.
FIESTA MEATLOAF
Party on with a delicious Fiesta Meatloaf recipe that yields eight servings. This is not just any old meatloaf; t's a south-of-the-border Fiesta Meatloaf!
Provided by My Food and Family
Categories Spices
Time 1h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Mix all ingredients except 1/4 cup salsa and cheese.
- Shape into oval loaf in 13x9-inch baking dish; top with remaining salsa.
- Bake 1 hour or until done (160ºF). Top with cheese; bake 5 min. or until melted.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 600 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 2 g, Protein 24 g
BEST MEATBALLS
I was raised in an Italian family and have searched and searched for the perfect recipe for meatballs and finally found it. The secret to this is the red pepper flakes!
Provided by Amber W.
Categories Meat
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
- Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
- Mix up meatball ingredients until well combined, yet not over-mixed.
- Divide mix into 4 equal parts.
- Roll each part into 4 balls and space equally onto a nonstick baking sheet.
- Place meatballs in oven and roast about 12 minutes.
- Break a meatball open and make sure meat is cooked through before removing from the oven.
Nutrition Facts : Calories 451.5, Fat 19.9, SaturatedFat 7.7, Cholesterol 157.4, Sodium 689.3, Carbohydrate 25.1, Fiber 2.1, Sugar 3.3, Protein 40.4
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