THE MEATBALL SHOP'S CLASSIC BEEF MEATBALLS
The Meatball Shop's Classic Beef Meatballs
Provided by The Rachael Ray Staff
Number Of Ingredients 22
Steps:
- For the Meatballs: Preheat the oven to 450F
- Drizzle the olive oil into a 9 x 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 165F
- 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
- For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat
- Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes
- Add the tomato paste and continue cooking for 5 minutes
- Add the tomatoes and stir constantly until the sauce begins to boil
- Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning
- Taste and season with additional salt, if desired
- Remove the bay leaf before serving
CLASSIC MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
- Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
- Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
- Transfer the meatballs and sauce to a slow cooker and keep on warm.
CLASSIC MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
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.
EXCELLENT CLASSIC MEATBALLS
These are the best meatballs I've ever tasted!! Add them to a simmering pot of sauce, have meatball subs or, as one blog suggested, serve them on top of polenta for a surprisingly tasty entree. The sauteed onions and garlic make this recipe special, but you can vary the meats or the size of the meatballs to suit your tastes. From chef Anne Burrell, Mario Batali's long time sous chef on Iron Chef America, who mixes crazy personality with excellent techniques. The recipe came with one for marinara sauce, but there are so many good ones posted here I didn't include it.
Provided by ninja
Categories Pork
Time 1h23m
Yield 18-20 golfball-sized meatballs
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with Kosher salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the cooled onion mixture, season generously with Kosher salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet.
- Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't, it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big; some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides.
- Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
CLASSIC SWEDISH MEATBALLS
Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
- Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium
CLASSIC COCKTAIL MEATBALLS
Make a timeless party favorite: Classic Cocktail Meatballs! Show off your cocktail meatballs on a platter or keep them at a low simmer in a slow cooker.
Provided by My Food and Family
Categories Home
Time 35m
Yield 50 servings, 1 meatball each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
- Bake 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
- Add meatballs to sauce; stir to evenly coat.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 5 g, Protein 4 g
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