Kickin Meatballs Food

THE JUICIEST MEAT BALLS EVER

The Juiciest Meat Balls Ever image

Provided by George Duran

Time 35m

Yield about 20 meatballs

Number Of Ingredients 11

Ingredients

1/2 cup panko bread crumbs
1/4 cup whole milk
1 pound ground beef
1 pound ground pork
1 onion, finely chopped
1/2 stick butter, softened
2 large eggs
1/2 cup chopped parsley leaves
Kosher salt
Freshly ground black pepper
Olive oil, for frying

Steps:

Soak the bread crumbs in the milk while you prepare the other ingredients.
Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Kittencal's Italian Melt-In-Your-Mouth Meatballs image

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories Meat

Time 50m

Yield 1 1/2 pounds

Number Of Ingredients 10

Ingredients

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Steps:

Mix all ingredients together in a large bowl.
Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
**note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2

KICKIN' RANCH PASTA WITH MEATBALLS #RSC

Kickin' Ranch Pasta With Meatballs #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry I love this recipe because it is family friendly, plus kids love pasta and meatballs. I also love Italian food and using Ranch in my recipe kicked it up a notch. I created this recipe for my family to enjoy. *Tip, powdered Parmesan works best for this recipe because it melts better in the sauce.

Provided by Becky Lo

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground pork
2 1/4 cups parmesan cheese, grated, divided
1/3 cup plain breadcrumbs
1/2 cup plain Greek yogurt
1 egg
1 ounce Hidden Valley Original Ranch Seasoning Mix, divided
1 ounce hidden valley ranch fiesta dip mix, divided
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt
2 (9 ounce) packages refrigerated fresh fettuccine
6 tablespoons margarine
3 cups whipping cream
1/2 teaspoon coarse black pepper
1/4 cup chives, chopped small

Steps:

Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
Roll into approximately thirty 1 1/2 inch diameter meatballs.
Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
While meatballs are cooking, cook and drain noodles according to package;
In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
Place cooked meatballs in skillet and coat with sauce.
Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.