MEATBALLS
This classic baked meatball recipe is easy to make, full of great flavor, and totally versatile. Pair it with your favorite Italian marinara sauce, BBQ sauce, Swedish cream sauce...and beyond!
Provided by Ali
Time 45m
Number Of Ingredients 14
Steps:
- In a large mixing bowl, stir together the panko and milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients.
- Add the ground beef, ground pork, garlic, eggs, Parmesan, fresh herbs, onion and Worcestershire sauce to the (same) mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients.
- To make the meatballs easier to form, I recommend covering and chilling the mixture in the refrigerator for 1 hour. But if you're pressed for time, you can skip this step.
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. (I recommend greasing your hands with a bit of olive oil to prevent the mixture from sticking.)
- Bake for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.
- Serve meatballs immediately and enjoy!
SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
- Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.
SPICY MEATBALLS
These are great to make with the kids. Teach them about handling raw meat and using different flavours
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- Put the mince into the mixing bowl. Add the onions, garlic, curry powder, cumin, garam masala, paprika or cayenne pepper and coriander, then mix well. By adding these spices, you'll get a delicious flavour without having to add any salt.
- Add the beaten egg and breadcrumbs, then mix again.
- Divide the meat mixture into 15-18 evensized pieces and shape into balls (they should be about the size of a walnut). Always wash your hands thoroughly after handling raw meat so you don't transfer any germs that may be on the meat to other food or equipment.
- Heat the oil in the frying pan over a medium heat and add the meatballs using a spoon. Cook them for 5 mins, turning until golden brown. Remove from the pan and place them on to the tray. Bake in the oven for 15-20 mins.
- Remove from the oven. Remember to use oven gloves! Allow to cool slightly and serve with a fresh, crisp green salad, some pitta bread and tomato salsa.
Nutrition Facts : Calories 173 calories, Fat 5 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.35 milligram of sodium
GOOD AND SPICY MEATBALLS WITH CORN FLAKES
Found on Kellog's web site and placed on Zaar for safekeeping. Sounds like the basis for a great meal with buttered noodles or rice. An easy sandwich or appetizer for football games too. OAMC adaptable because I am sure this will freeze well. Kelloggs had a 30 minute preparation time which must be inaccurate, so I guess-timated something that seems more reasonable.
Provided by Kats Mom
Categories Meat
Time 1h
Yield 36 meatballs, 6 serving(s)
Number Of Ingredients 12
Steps:
- In large mixing bowl, combine corn flakes, ketchup and egg.
- Mix in ground beef.
- Shape in 1 1/4-inch meatballs.
- Place in single layer, in shallow baking pan, coated with cooking spray.
- Bake at 400° F for 12 minutes or until browned.
- In 4-quart saucepan, combine remaining ingredients.
- Simmer over low heat 15 minutes, stirring frequently.
- Add meatballs.
- Continue cooking 15 minutes.
Nutrition Facts : Calories 272.3, Fat 8.7, SaturatedFat 3.4, Cholesterol 84.4, Sodium 852.9, Carbohydrate 31.7, Fiber 1.6, Sugar 19.9, Protein 18.2
SPICY ITALIAN MEATBALLS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h30m
Yield 70 to 80 small meatballs
Number Of Ingredients 22
Steps:
- For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
- Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
- For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
- Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
- Transfer to a chafing dish and serve with frilly toothpicks.
SPAGHETTI & SPICY MEATBALLS
As spicy or as mild as you like with the best tasting sauce!
Provided by gib210
Time 1h
Yield Serves 4
Number Of Ingredients 13
Steps:
- Firstly to make the meatballs.
- Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all.
- Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
- Add the mince, parsley, chilli flakes, egg and a little salt & pepper to the mixing bowl and thouroughly mix and nead until smooth and even.
- Get out a plate or tray and start to tear small tabletennis sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.
- Once all oof the mixture is used, put the tray in the fridge and leave for about 20 mins
- For the sauce, add the passatta, vegetable stock, parsley, chilli, sugar, salt and pepper and stir. Simmer on a low heat until later.
- After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completley cooked through.
- Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
- Now make your spaghetti, once this is ready serve with your meatballs and add a little parmesan and parsley to garnish.
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