MEATBALLS & PASTA
This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Ministry of Food Meatball Pasta & risotto
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.
- Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.
- Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
- Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
- Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
- Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.
- Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
- Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
- Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
- Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.
Nutrition Facts : Calories 756 calories, Fat 14.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 58.1 g protein, Carbohydrate 104.5 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.6 g salt, Fiber 5.6 g fibre
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
AUTHENTIC ITALIAN MEATBALLS
Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!
Provided by InMemoryofBrats
Categories Meat
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl by hand.
- Use your bare hands for best results.
- Roll meatballs to about the size of a golf ball. (wet your hands to prevent the meat from sticking to them while rolling the meat balls).
- Drop raw meatballs into large (I use a stock pot) pot of sauce.
- (I have an incredible sauce recipe {#92096} I use for my meatballs).
- Simmer for about 3 hours.
AUTHENTIC NORWEGIAN KJøTTKAKER MEATBALLS
These old fashioned Norwegian meatballs are authentic; the real deal.
Provided by Terese, The Country Basket
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Put the dry ingredients into a medium sized bowl; corn starch, flour, paprika, salt, pepper, and nutmeg.
- Add milk and whisk well until no lumps remain.
- Add meat and stir with a spoon until completely combined and sticky.
- Add olive oil or butter to a frying pan on medium-low heat.
- Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
- Drop the meat balls on the frying pan, flattening them a little bit with a turner.
- Cover and fry until browned on the top and bottom, a few minutes on each side.
- Keep hot until ready to serve.
- Serve with brown gravy, potatoes boiled in lightly salted water, and steamed vegetables such as a blend of cauliflower, carrots, and broccoli.
- --------------------------------------------------------------------------------------------------------
- GRAVY:
- In a medium sized sauce pan on medium-low heat, melt butter.
- Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.
- Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.
- Also add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.
- Add the meatball drippings from frying, which will add a lot of great flavor!
- Add heavy cream and stir well. (Optional)
- Serve over Norwegian meatballs.
CLASSIC BEEF MEATBALLS
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.
Provided by Daniel Holzman
Categories Cheese Egg Tomato Bake Super Bowl Father's Day Dinner Ground Beef Family Reunion Poker/Game Night Party Breadcrumbs Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes about 2 dozen 1 1/2-inch balls
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
- When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.
EASY BAKED ITALIAN MEATBALLS
These easy baked Italian Meatballs are the whole comfort food package! They're juicy, tender, and bursting with Italian flavors.
Provided by Jessica - The Novice Chef
Categories Beef
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, mix all of the ingredients together until well combined.
- Roll the meat mixture into balls. Use a cookie scoop or spoon to create balls that are about 1 ½ tablespoons each. Add the balls to a parchment paper lined baking sheet.
- Bake the meatballs for 16 - 20 minutes, or until the internal temperature reaches 160 degrees and the meatballs are cooked through. You can serve these meatballs plain, add them to your favorite sauce (marinara sauce, BBQ sauce, etc.) or serve them with noodles (like spaghetti).
Nutrition Facts : Calories 107 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SPAGHETTI AND MEATLESS MEATBALLS
This spaghetti recipe is perfect for those who've chosen to not eat meat. The mixture can be made ahead and refrigerated for up to 24 hours, or frozen for up to a few months until ready to use.
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h40m
Yield 6
Number Of Ingredients 23
Steps:
- Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
- Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Form mixture into 2-inch balls and set on the prepared baking sheet.
- Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
- Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Serve marinara sauce and meatballs over cooked spaghetti.
Nutrition Facts : Calories 583.3 calories, Carbohydrate 85.4 g, Fat 13.4 g, Fiber 11.5 g, Protein 31.9 g, SaturatedFat 1.3 g, Sodium 2151.8 mg, Sugar 9.3 g
MEATBALLS
From Meatball subs to spaghetti and everything in between, these are an all around staple in our house. Even my SO who isn't a fan of red sauce loves them.
Provided by KIMMIE KOO
Categories Meat
Time 1h20m
Yield 40 meatballs
Number Of Ingredients 8
Steps:
- In a large mixing bowl add the meats and blend together with your hands.
- Add the onion, parsley, pepper, and garlic salt. Mix again with your hands until all the seasonings are well blended with the meat.
- In a bowl beat the eggs until well beaten. While mixing the egg into the meat mixture, add the bread crumbs 1/2 cup at a time until the meat begins to feel slightly firm.
- Form the meat into 1 1/2" balls with your hands.
- Gently place in cooking pan so that the meatballs are close but not touching.
- Cook in pre-heated oven at 450 degrees Fahrenheit for 10 minutes or until browned.
- The meatballs will not be fully cooked yet.
- Add meatballs to your favorite sauce and simmer for one hour. (I usually use my Grandmother's sauce recipe, since this was her meatball recipe. I posted it under Spaghetti Sauce #79000 for anyone who would like it.).
Nutrition Facts : Calories 50.6, Fat 2.9, SaturatedFat 1, Cholesterol 21.3, Sodium 66.1, Carbohydrate 2.2, Fiber 0.2, Sugar 0.2, Protein 3.9
SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE
Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
Provided by Adina
Categories Beef, Pork and Lamb
Time 55m
Number Of Ingredients 23
Steps:
- Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
- Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
- Chop the onion very finely.
- Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
- Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
- Serve as suggested above.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g
EYEBALL MEATBALLS: HALLOWEEN PARTY FOOD
These creepy eyeball meatballs are a festive Halloween food idea that you can do in no time. Juicy, tender meatballs dressed up for your Halloween party! Filling, delicious and a scary fright for your guests to nibble on!
Provided by Michele Hall
Categories APPETIZERS
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350*
- Using a wooden spoon or your hands in a large bowl mix together beef, heavy cream, beaten egg, salt, oregano and panko bread crumbs.
- Do not pack the meat too tightly, you want to use a lighter touch so that the meatball does not get too compacted allowing for a lighter moist (versus heavy, hard) final product meatball.
- Once combined, sprinkle gouda cheese cubes over the top and mix to blend throughout the mixture.
- Form the meat into balls about the size of a golf ball.
- Cut the tops off of your olives. (See notes.) Press the olive point into the meatball to resemble eyes and place on a plate that will fit into the fridge for chilling. Repeat until all have "eyes"
- Chill for a minimum of 15 minutes to set the shape.
- If you are making ahead to use the next day or later in the day, you can make the meatballs to here. The meatballs in the raw state will need to be covered with plastic or foil if you are waiting longer than an hour to bake them.
- Place Meatballs onto a broiling pan (alternatively use a cookie rack over the top of a baking sheet.) You want the meatball fats to be able to fall to the bottom pan.
- The meatballs should be spaced 2" apart.
- Bake for 15-20 minutes, turning the pan from front to back at the 10 minute mark to allow for even cooking.
- Allow meatballs to cool for 5-10 mins.
- While meatballs are cooling place ketchup in a sealed zip lock back. Put the ketchup in one corner of the bottom of the bag and press all of the air out and seal. Cut a small hole in the end where the ketchup is ... then pipe bloodshot eyes around the eye center of the meatball. Serve.
Nutrition Facts : Calories 114 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 24 eyeballs, Sodium 305 milligrams sodium
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Reviews 52Calories 319 per servingCategory Vegan Dinner Recipes
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- SAUTE THE VEG: Add the olive oil to your wok (or use a large deep saute pan) and turn the heat to medium high. Add the minced onions and garlic, stir. Then, add the chili powder, black pepper, cumin, and ground fennel. Stir again until everything is well-coated and continue sauteing for 3-5 minutes.
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- Once the meatball mixture is cooled enough to touch, stir in the flax egg, nutritional yeast, and wheat gluten until well-combined. Then, get in there with your hands and knead it for a minute, just to activate the gluten.
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- Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.
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- Heat 1 tablespoon of olive oil in a medium cast iron skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until soft and fragrant. Lower heat if necessary to prevent burning. Then add all the spices, sea salt, and ground black pepper and cook for another minute. Then add in the strained TVP and stir to combine, cooking for another 2 to 3 minutes.
MEATBALL FOOD TRENDS
From foodanddrinkresources.com
- For the meatballs, lightly beat the egg in a large bowl. Add the meat, then add the bread, mashing it with your fingers. Add the onion, garlic, parsley, salt and pepper to taste. Work with your hands into a soft, well-mixed paste. Shape into balls the size of large walnuts and roll in flour. Heat 1/2 inch of oil in a wide skillet. Add the meatballs, in batches, and fry briefly, turning to brown them all over. Lift them out and drain them on paper towels. They do not need to be cooked through, as they will cook further in the sauce.
- For the sauce, pour the stock and wine into a wide skillet and bring to a boil. Add the lemon zest. In a small skillet, over medium heat, fry the bread, almonds, and garlic cloves in oil until golden brown. Lift them out and let cool, then grind to a paste in a mortar or food processor. Stir the bread and almond mixture into the sauce. Add the meatballs and simmer, covered, over low heat, turning once, for about 20 minutes, until cooked through, adding a little water if necessary. Season to taste, serve immediately.
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