ITALIAN PARMESAN MEATBALLS
Cheesy meatballs are simmered in marinara sauce, finished with fresh basil and served with your favorite pasta shape.
Provided by Food Network Kitchen
Time 2h25m
Yield 4
Number Of Ingredients 13
Steps:
- Grate the bread on the large holes of a box grater into coarse crumbs and put into a large bowl along with the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the meatloaf mix, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper and mix until just combined. Shape the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or up to overnight.
- Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in batches, add half the meatballs and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining meatballs.
- Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
MEATBALL PARMESAN
Whether you scoop this onto a toasted semolina hero roll for a sandwich, or serve it straight from the pan with garlic bread on the side, meatball Parmesan makes a filling, savory meal. You can form the meatballs up to a day ahead and keep them in the fridge until you're ready to fry. But they are best fried just before baking. Serve this with some kind of crisp green vegetable on the side.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400. Remove crusts from bread slices and discard. Tear remaining bread into small pieces and place in a small bowl. Pour milk over bread and let stand until liquid is almost absorbed, 5 to 10 minutes.
- In a large bowl, combine pork or veal, beef, soaked bread, onion, 1/4 cup Parmesan, the parsley, the garlic, the salt and the pepper until just combined. Form meat into golf-ball-size rounds. (You should have about 25 meatballs.) Meatballs can be formed up to 24 hours ahead, covered and refrigerated before frying.
- Fill a large skillet with 1/4-inch oil. Place over medium-high heat. When oil is hot, fry meatballs in batches, turning occasionally, until golden brown, 8 to 10 minutes per batch. Transfer fried meatballs to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half the meatballs over the Parmesan and top with half the mozzarella pieces. Top with half of the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
MEATBALLS WITH CREAM SAUCE
I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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