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
MEATBALLS WITH ELEANORA
Eleanora Scarpetta, a friend of Martha's, makes a delicious southern Italian-style tomato sauce, which she serves alongside a generous portion of savory meatballs. While it simmers, this sauce gets a distinctive, hearty taste from the addition of various meats, including beef cutlets, pancetta (the Italian version of bacon), spare ribs, and sweet sausage; in turn, the process of slow simmering infuses the meats with a deep, rich flavor. Although Eleanora uses tomatoes she has canned herself, you can use the store-bought variety in this recipe.
Provided by Martha Stewart
Categories Ground Beef Recipes
Yield Makes 20 meatballs.
Number Of Ingredients 13
Steps:
- Line a baking sheet with paper towels; set aside.
- In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.
- With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture.
- Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain.
SPICY MEATBALLS WITH CHICKPEAS
Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn't available.) They may be prepared several hours or up to 2 days in advance - they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it's best to soak them for at least a few hours or overnight). They'll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.
Provided by David Tanis
Categories dinner, meatballs, main course
Time 1h
Yield 4 to 6 servings (about 30 meatballs)
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
- Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
- Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
- Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.
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