GREAT-GRANDMA'S ITALIAN MEATBALLS
My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.
Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
ITALIAN MEATBALLS AND PEPPERS
Slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips before walking away until time to cook the pasta
Provided by ReadySetEat
Categories Main Dish
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
- Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.
Nutrition Facts : @id https, Calories 458 calories
ITALIAN MEATBALLS AND PEPPERS BY PAM®
This slow cooker recipe combines flavored tomatoes, Italian-style meatballs and pepper strips. You can just walk away until it's time to cook the pasta.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Spray inside of large slow cooker with cooking spray. Combine undrained tomatoes, tomato paste, meatballs and pepper strips in slow cooker. Cover; cook on LOW 4 hours or until meatballs are hot and peppers are tender.
- Meanwhile, cook penne according to package directions. Drain. Stir meatball mixture to mix well. Serve sauce and meatballs over pasta; top with cheese.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 52.3 g, Cholesterol 53.3 mg, Fat 10.4 g, Fiber 5.6 g, Protein 20.9 g, SaturatedFat 4.1 g, Sodium 839.8 mg, Sugar 12.5 g
ITALIAN MEATBALLS
Grandma "Sini" would make these meatballs for our traditional spaghetti dinner every Sunday. They freeze well, so bake an extra batch when time allows. Then combine with your favorite homemade or purchased sauce and serve over pasta.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Soak bread in milk for 10 minutes; drain and squeeze bread. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth., In a large bowl, combine the beef and sausage. Add bread mixture; mix well. Shape into 2-in. balls. Place on a greased rack in a shallow baking pan. , Bake, uncovered, at 400° for 20-25 minutes or until the meatballs are no longer pink; drain. In a large saucepan, heat marinara sauce; add the meatballs and heat through. , Serve over pasta.
Nutrition Facts : Calories 434 calories, Fat 25g fat (10g saturated fat), Cholesterol 137mg cholesterol, Sodium 1161mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
AUTHENTIC ITALIAN MEATBALLS
Steps:
- Grind together shallot, parsley, breadcrumbs, and parmesan.
- Place them in a bowl, add meat, egg, salt, and pepper and knead with your hands.
- Shape meatballs, trying to keep the same size for each one - to have the same cooking time.
- In a large frying pan heat the olive oil and cook meatballs over medium heat, turning them often, but gently. They are ready when you see a tasty, crispy crust.
- Serve your authentic Italian meatballs recipe hot.
BAKED RIGATONI WITH MEATBALLS AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
- Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives.
- Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
BAKED ITALIAN BEEF MEATBALLS
This baked Italian meatball recipe takes delicious ground beef and turns it into cozy meatballs perfect for spaghetti or meatball subs, yum!
Provided by Kristy Richardson
Categories Dinners Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl add ground beef, oregano, garlic, onion, salt and pepper.
- Place the breadcrumbs in the milk and allow them to sit for a minute to soften and absorb some of the milk. Drain any excess milk from the breadcrumbs and add them to the meat mixture. This milk and breadcrumb mixture is called a panade and helps to keep the meatballs soft and tender.
- Crack an egg and add the egg to the meat mixture.
- Cover your hands with the olive oil generously to keep the meat mixture from drying out when you mix the meat. Mix the meast just enough that the breadcrumbs and spices are distributed well into the mixture, but not to overmix. Using your hands over a spoon also helps you to keep from overmixing the meat.
- Once the meat is mixed, with oiled hands portion the meat into about twelve equal sized meatballs. Give the meatballs a quick and gentle roll, then place each meatball on the baking sheet, leaving about 2 inches between meatballs.
- Bake meatballs for 18-20 minutes. Flip the meatballs after about 10-15 minutes to help them to brown more evenly. Meatballs should be cooked all the way through and no longer pink in the center.
- While meatballs are cooking, place tomato sauce in a covered pot with a lid on the stove and heat through until it is simmering.
- Toss meatballs in the tomato sauce, and enjoy hot.
Nutrition Facts : Calories 138 kcal, Carbohydrate 6 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 40 mg, Sodium 544 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
ARMOUR ITALIAN MEATBALLS & PEPPERS PENNE
Was sent to me from mother-in-law shortly after married as a quick simple meal to throw together on a weeknight for my boys.
Provided by Chef Diva Divine
Categories Penne
Time P10DT15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to packaging diretions, drain, & keep warm.
- In large skillet heat oil over medium heat and add onion and peppers. Cook 5-6 minutes or until tender crisp stirring occassionally.
- Stir in tomatoes, sauce, and meatballs.
- Cook covered for 6-8 minutes or until heated through.
- Place pasta in large bowl and pour meatball mixture over pasta to coat. Sprinkle with parm and serve immediately.
Nutrition Facts : Calories 214.5, Fat 3.9, SaturatedFat 1.1, Cholesterol 3.7, Sodium 269.9, Carbohydrate 41.2, Fiber 6.8, Sugar 5.3, Protein 6.3
HOME
Steps:
- Combine turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat oil in large skillet over medium-high heat. Add meatballs; cook, turning occasionally, for 3 to 4 minutes or until browned on all sides. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.
- Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes. Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet. Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice. Garnish with parsley.
CLASSIC ITALIAN MEATBALLS
This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h
Number Of Ingredients 16
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
- In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
- Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
- Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SIMPLE ITALIAN MEATBALLS
The best easy meatballs that are tender & full of flavor. Simple Italian meatballs are made with beef, Parmesan, and breadcrumbs & ready in 35 minutes.
Provided by Rosemary Molloy
Categories Main Dish
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture. Form the mixture into small balls.
- In a large pan add the olive oil and the meatballs, brown on all sides turning often. Cook for approximately 5-6 minutes. Add the broth, cover and cook on medium/low heat for approximately 10-12 minutes or until cooked through. Stir occasionally to make sure the meatballs don't burn. Remove the lid and cook 2-3 minutes on high to thicken slightly. Serve immediately. Enjoy!
Nutrition Facts : Calories 47 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 65 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
ITALIAN-STYLE MEATBALLS
The key to these great Italian meatballs is the combination of ground veal and pork, or ground pork and turkey. The mustard gives them a little zing, too. The meatballs without the sauce are perfect for lunch boxes.
Provided by Jen Petrovic
Categories Mains
Time 1h20m
Number Of Ingredients 14
Steps:
- In a large skillet over medium-low heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until softened, but not browned, 5 to 7 minutes. Dump the onion mixture into a large bowl and let cool. Wipe the skillet clean.
- Add the meat, breadcrumbs, mustard, parsley, egg, salt, and some pepper to the cooled onions and mix.
- Use your hands to roll the mixture into 1-1/4 inch (3 cm) meatballs. You should have about 15 meatballs.
- Place the flour on a plate or in a baking dish and roll the meatballs in the flour to coat. Dust off any excess.
- In the same large skillet over medium-high heat, warm the remaining 1 tablespoon olive oil. Working in batches, if necessary, add the meatballs and brown on all sides.
- Return all the meatballs to the skillet, then carefully add the canned tomatoes and 3/4 cup (200 ml) water. Be cautious: the skillet will be hot and might spit.
- Cover and simmer until the meatballs are cooked through to an internal temperature of 160°F (71°C) and the flavors have melded, 20 to 25 minutes. Taste and adjust the seasoning with more salt, if needed.☞TESTER TIP: If you prefer a spicy sauce, season with some red pepper flakes.
- While the meatballs are cooking, cook the pasta in a large saucepan of boiling salted water according to the package instructions.
- Drain the pasta in a colander, and transfer to a serving bowl. Top with the meatballs and sauce and sprinkle with Parmesan.
Nutrition Facts : ServingSize 1 serving, Calories 530 kcal, Carbohydrate 23 g, Protein 27 g, Fat 36 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 138 mg, Sodium 534 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 22 g
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