MAKE-AHEAD ITALIAN MEATBALLS
Keep these easy-to-make meatballs on hand for last-minute dinner creations. Tossed with pasta or baked into a casserole, the possibilities are endless!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Mix ground beef, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.
- Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)
- Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.
- About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.
Nutrition Facts : Calories 65, Carbohydrate 6 g, Cholesterol 15 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg
MAKE-AHEAD MEATBALLS
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 batches (about 30 meatballs per batch).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
MAKE-AHEAD BAKED MEATBALLS
These are tasty and easy to make meatballs that can be used in many recipes. I especially like the suggestion for how to quickly form the meatballs. It is from Taste of Home magazine and is credited to Ruth Andrewson.
Provided by Chris from Kansas
Categories Meat
Time 30m
Yield 3-4 batches
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs.
- Add the next five ingredients.
- Add beef; mix well.
- Lightly pat meat mixture into a 1-inch thick rectangle.
- Cut the rectangle into squares the desired size of your meatballs.
- Shape each square into a ball.
- Place in single layers on ungreased 15X10 inch baking pans.
- Bake at 400 degrees for 10-15 minutes or until no longer pink; turning occasionally; drain.
- Serve or cool and place desired number of meatballs into freezer containers.
- May be frozen for up to 3 months.
Nutrition Facts : Calories 1461.8, Fat 71, SaturatedFat 27.5, Cholesterol 675.1, Sodium 3382.9, Carbohydrate 56, Fiber 3.7, Sugar 6.5, Protein 139.2
MAKE-AHEAD FREEZER MEATBALLS
A wonderful all-purpose meatball to use in a variety of recipes! Easy to make, and with ingredients usually on hand. The yield is based on 1-1/2" meatballs, but you can make them smaller. I get about forty-eight 1" meatballs out of this same recipe.
Provided by pianomom
Categories Meat
Time 35m
Yield 32 1-1/2, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except beef.
- Mix in beef well, and shape into meatballs.
- Place all on single layer in pan.
- Bake 20 minutes at 350.
- Remove and drain on paper towels, and let cool 15 minutes.
- Put in freezer bag or freezer container or use immediately.
MAKE-AHEAD SHEET-PAN MEATBALLS
This is the simplest way to make a large batch of meatballs that you can turn into a variety of dinners, from pasta to soup to sandwiches. Stash them in the freezer so they're ready to cook at a moment's notice.
Provided by Anna Stockwell
Categories Meatball Bread Milk/Cream Ground Beef Sausage Egg Parmesan Small Plates Sunday Stash Freezer Food Freeze/Chill Dinner Kid-Friendly Back to School Sheet Pan
Yield Makes about 75
Number Of Ingredients 8
Steps:
- Place bread in a large bowl, pour milk over, and let sit until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk; discard milk. Tear bread into pea-size pieces and return to bowl.
- Add beef, sausage, eggs, Parmesan, and salt to bread. Using your hands, gently mix until evenly distributed (do not overmix).
- To serve immediately:
- Arrange racks in upper and lower thirds of oven; preheat to 500°F. Lightly coat three 18x13" rimmed baking sheets with oil. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/2" apart on prepared sheets.
- Roast meatballs, rotating racks top to bottom once halfway through, until lightly browned and cooked through, 8-10 minutes.
- To freeze to serve later:
- Line two 18x13" rimmed baking sheets with parchment. Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into ping pong-size balls (about 1.5" diameter; 1.2 oz. each), occasionally moistening hands as needed. Arrange meatballs 1/4" apart on prepared sheets. Freeze on sheets until firm, about 1 hour. Transfer to an airtight container or resealable plastic bag and freeze up to 3 months.
- To cook meatballs from frozen, preheat oven to 500°F. Lightly coat a rimmed baking sheet with oil. Transfer desired amount of frozen meatballs to prepared sheet and roast, turning once halfway through, until lightly browned and cooked through, 10-12 minutes.
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
ITALIAN MEATBALLS (HOW TO BAKE, FRY OR POACH)
We're about to get cozy here with a big bowl of comfort food. Juicy, plump and full of flavor, these Italian meatballs slowly simmer in a rich homemade tomato sauce until they're perfectly tender. For the ultimate convenience, you can make these meatballs in advance for easy entertaining and choose among three different cooking methods to suit your personal taste.
Provided by Amanda McGrory-Dixon
Categories Main Dishes
Time 3h
Number Of Ingredients 26
Steps:
- Before starting on our meatballs, we make our sauce, so it can get a head start simmering. Heat olive or canola oil in a large stockpot over medium heat. Add chopped onion and cook until soft, about five to eight minutes. Add the garlic cloves and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and chianti. Cook until the chianti is nearly fully reduced.
- Pour in the crushed tomatoes with the juice. Tie the thyme, rosemary and oregano together with kitchen twine. Add the bundled herbs with bay leaves and stir in salt and pepper. Mostly cover, leaving a crack open, and bring to a simmer. Stir occasionally and keep the heat as low as possible to maintain a simmer.
- Now we start on the meatballs. In a bowl, combine the bread crumbs and heavy cream or milk. Allow the bread crumbs to soak as you prepare the other ingredients.
- Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
- Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined.
- Lightly oil your hands and form into balls slightly larger than the size of a golf ball. Heat oil in a large skillet over medium heat. In batches, add meatballs without overcrowding the pan. Brown on one side and then roll over to the other side. Repeat until the meatballs are lightly browned on all sides.
- After frying, drop the fried meatballs directly into the simmering sauce. Simmer on low to medium-low heat about two hours, stirring occasionally. Try to be as gentle as possible when stirring. If you're in a hurry, you could simmer the meatballs for only 20 minutes, but two hours is best for optimal flavor and texture.
- After simmering for two hours, stir in the freshly chopped basil and turn off heat. Serve the meatballs with pasta or as a party appetizer. Enjoy!
- Before starting on our meatballs, we make our sauce, so it can get a head start simmering. Heat olive or canola oil in a large stockpot over medium heat. Add chopped onion and cook until soft, about five to eight minutes. Add the garlic cloves and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and chianti. Cook until the chianti is nearly fully reduced.
- Pour in the crushed tomatoes with the juice. Tie the thyme, rosemary and oregano together with kitchen twine. Add the bundled herbs with bay leaves and stir in salt and pepper. Mostly cover, leaving a crack open, and bring to a simmer. Stir occasionally and keep the heat as low as possible to maintain a simmer.
- Now we start on the meatballs. Heat oven to 450 degrees. In a bowl, combine the bread crumbs and heavy cream or milk. Allow the bread crumbs to soak as you prepare the other ingredients.
- Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
- Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined.
- Lightly oil your hands and form into balls slightly larger than the size of a golf ball. Place on a large parchment paper-lined baking sheet. Bake for 15 minutes. After baking, drop the baked meatballs directly into the simmering sauce. Simmer on low to medium-low heat about two hours, stirring occasionally. Try to be as gentle as possible when stirring. If you're in a hurry, you could simmer the meatballs for only 20 minutes, but two hours is best for optimal flavor and texture.
- After simmering for two hours, stir in the freshly chopped basil and turn off heat. Serve the meatballs with pasta or as a party appetizer. Enjoy!
- Before starting on our meatballs, we make our sauce, so it can get a head start simmering. Heat olive or canola oil in a large stockpot over medium heat. Add chopped onion and cook until soft, about five to eight minutes. Add the garlic cloves and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and chianti. Cook until the chianti is nearly fully reduced.
- Pour in the crushed tomatoes with the juice. Tie the thyme, rosemary and oregano together with kitchen twine. Add the bundled herbs with bay leaves and stir in salt and pepper. Mostly cover, leaving a crack open, and bring to a simmer. Stir occasionally and keep the heat as low as possible to maintain a simmer.
- Now we start on the meatballs. In a bowl, combine the bread crumbs and heavy cream or milk. Allow the bread crumbs to soak as you prepare the other ingredients.
- Beat the eggs in a large mixing bowl. Stir in the garlic cloves, Parmesan, onion, parsley, Italian seasoning, salt, pepper and anchovy paste if using. Drain the bread crumbs in a fine-mesh sieve. Stir in the bread crumbs.
- Add the ground beef and pork. Using a gentle touch, stir with a wooden spoon to form one cohesive mixture. You could even use your hands to mix the ingredients together. Mix just until combined.
- Lightly oil your hands and form into balls slightly larger than the size of a golf ball. Drop directly into the simmering sauce. Simmer on low to medium-low heat until cooked through, about two to three hours, stirring occasionally. Because they're going in without a crust, it's normal for a few meatballs to break up during the cooking process. Most meatballs will remain intact. Try to be as gentle as possible when stirring.
- After simmering for two hours, stir in the freshly chopped basil, remove the other herbs and turn off heat. Serve the meatballs with pasta or as a party appetizer. Enjoy!
Nutrition Facts : ServingSize 1 meatball, Calories 70 kcal, Sodium 249 mg, Fat 3 g, Carbohydrate 4 g, Protein 5 g, Cholesterol 28 mg
MAKE-AHEAD MEATBALLS
'My husband and I have company often,' relates Ruth Andrewson of Leavenworth, Washington. 'Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use.'
Provided by Allrecipes Member
Time 25m
Yield 30
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in. balls, about 12 dozen. Place in single layers in ungreased 15-in. x 10-in. x 1-in. baking pans. bake at 400 degrees F for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months. Yield: 5 batches (about 30 meatballs per batch).
Nutrition Facts : Calories 199.3 calories, Carbohydrate 5.6 g, Cholesterol 70.2 mg, Fat 13.6 g, Fiber 0.4 g, Protein 12.5 g, SaturatedFat 5.3 g, Sodium 302.2 mg, Sugar 0.7 g
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