MINI MEATBALL MINESTRA AND GRILLED PROVOLONE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 20
Steps:
- In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
- While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
MINI MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 30 medium meatballs or 70 small
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
- Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.
MINI SAUSAGE MEATBALL MINESTRA
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate.
- Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
- Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.
MINI MEATBALL SUBS
These are great for entertaining: a meatball with sauce and mozzarella cheese between a little roll.
Provided by Karen
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine ground beef, onion, green pepper, crackers, and egg in a large bowl. Season with Worcestershire sauce, garlic, seasoned salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish.
- Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes.
- Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.
Nutrition Facts : Calories 351 calories, Carbohydrate 32.2 g, Cholesterol 67.8 mg, Fat 16.4 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 6 g, Sodium 821.4 mg, Sugar 11 g
MINI MEATBALLS
Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Yield Makes 40
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
- Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
- To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
MINI MEATBALL MINESTRONE
This soup is absolutely delicious! A family favorite, my 4 year old son calls it "Meaty Meatball Yummy Soup". It's packed with healthy veggies, which you can vary according to your family's taste. Don't let the long ingredient list fool you - it is simple and quick to prepare with ingredients you usually have on hand. You can substitute fresh vegetables for the canned; I created this in winter when I had more canned and frozen items on hand than fresh. Leave the meatballs out if you are short on time or want to skip the meat. You can also make the meatballs in advance and freeze them to add later. We like to serve this with a fresh green salad and good multi grain bread.
Provided by InkysChef
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- To prepare the meatballs:
- Preheat oven to 350.
- In a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
- Place on a cookie sheet and bake 15 minutes or until brown.
- To prepare soup (while meatballs are cooking):.
- Heat oil in a large stockpot. Saute the onions until softened and lightly brown, about 4 minutes.
- Add garlic and saute 2 minutes longer.
- Add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
- Bring to a boil over medium high heat. Reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
- Add meatballs.
- Add pasta, cover pot, and cook about 10 minutes longer.
Nutrition Facts : Calories 218.6, Fat 9.1, SaturatedFat 3.2, Cholesterol 44.8, Sodium 591.2, Carbohydrate 20.4, Fiber 4.1, Sugar 6.5, Protein 14.3
MINI MEATBALL MINESTRA
I saw this on 30 Minute Meals with Rachael Ray and it looked so delicious i looked for it here, but it couldn't be found. So I added it! :)
Provided by SarahBelle9475
Categories < 30 Mins
Time 25m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
Steps:
- In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
- While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more.
- Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
MINESTRA WITH BEEF AND PORK POLPETTE
Provided by Rachael Ray : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat extra-virgin olive oil, 2 turns of the pan, in a large pot or Dutch oven over medium-high heat. Add the pancetta and render a couple of minutes, then add the onions and sliced garlic and potato - if you prefer pasta, add later when you reheat the soup. Season the onions, garlic, and potatoes with salt and pepper and add a bay leaf. Cook to soften, and then add the escarole to the pot and season with salt, pepper, and nutmeg, cover to wilt. Stir in the cannellini beans and stock plus 2 cups water. Bring to a boil, and then reduce heat to a rolling simmer.
- Meanwhile, douse bread with milk to soften. Place ground meats in bowl. Season the meat with salt and pepper, fennel, paprika, crushed red pepper, cheese, and parsley. Add the yolk to the bowl, squeeze the milk out of the bread and crumble to add to the meat. Drizzle with extra-virgin olive oil and roll meat into walnut-size balls, then add to soup and poach until cooked through.
- Cool completely and store soup for make-ahead meal. To reheat the soup: Place in a covered pot and bring to a boil, add the pasta to cook to al dente if you prefer the pasta to potato. Serve soup in shallow bowls with shredded cheese on top and an extra drizzle of extra-virgin olive oil. Crust up some bread in hot oven while soup reheats for mopping.
KITTENCAL'S MINI MEATBALL MINESTRONE SOUP
This is a delicious rich soup that will need a longer cooking time then most soups and tastes even better the next day it's really a meal in itself, I serve it with garlic bread on the side --- to save some time prepare the meatballs up to a day ahead, the meatball mixture may be doubled if desired, if you don't use all the meatballs then freeze for another time and just drop them into the soup frozen -- 1/4 to 1/3 cup dry red wine may be added to the soup :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- For the meatballs; in a bowl combine all ingredients until blended.
- Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
- In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
- Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
- Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
- Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
- Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
- Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
- Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
- Ladle into bowls and sprinkle with more Parmesan cheese.
Nutrition Facts : Calories 270.4, Fat 10.5, SaturatedFat 3, Cholesterol 46.1, Sodium 1365.2, Carbohydrate 27.8, Fiber 8, Sugar 12.4, Protein 18.6
MINESTRA MARITATA
Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat. Add dandelion greens and cook until wilted, about 3 minutes. Using a slotted spoon or a wire skimmer, transfer greens to a colander to drain. Add rapini to boiling water and cook until soft, 3 to 5 minutes. Using a slotted spoon or a wire skimmer, transfer rapini to a colander to drain. Add cabbage to boiling water and cook until wilted, about 3 minutes. Drain and set greens aside.
- In a large, heavy-bottomed pot, heat olive oil over medium heat. Add celery, garlic, bay leaf, and red-pepper flakes. Cook, stirring occasionally, until celery and garlic are soft and translucent, about 3 minutes. Add pancetta and cook, stirring occasionally until lightly browned and crisp, about 3 minutes. Stir in greens and both brodos. Let simmer until greens are tender, about 10 minutes; season with salt and pepper. Add meatballs during the last 5 minutes of cooking, if desired.
- Ladle soup into warmed bowls; drizzle with olive oil and serve immediately.
MINI MEATBALL MINESTRA (RACHAEL RAY)
Make and share this Mini Meatball Minestra (Rachael Ray) recipe from Food.com.
Provided by hungrykitten
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.
- While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.
Nutrition Facts : Calories 618, Fat 26.1, SaturatedFat 8.1, Cholesterol 101, Sodium 744.6, Carbohydrate 60, Fiber 13.4, Sugar 7.2, Protein 37.8
MEATBALL MINESTRONE WITH PESTO
Combine meatballs with minestrone soup to make this easy, filling one pot. It takes just 25 minutes from prep to plate so makes an ideal midweek meal
Provided by Anna Glover
Categories Dinner
Time 25m
Number Of Ingredients 16
Steps:
- Heat the oil in a large saucepan and fry the meatballs all over until browned. Remove and set aside on a plate. Add the carrot, celery and onion to the pan, and fry for 10 mins until soft. Stir in the garlic, oregano and bay. Tip in the tomatoes, beans, pasta and stock. Bring to a simmer.
- Add the meatballs back to the pan and cook until the pasta is tender and the meatballs are cooked through. Season, and add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, if you like. Ladle into four bowls, then swirl a spoon of pesto into each. Top with the basil to serve.
Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium
MINI MEATBALL MINESTRONE
Delicious & healthy. Easily adapted to a variety of tastes. Use lean ground turkey with lots of garlic & seasonings to make the mini meatballs lower in fat or try it with low fat, hot italian sausage that's already seasoned! As the soup simmers the flavors are released throughout the soup. Try using a melon baller to measure the size of the meatballs. Use the smaller end to make mini meatballs or the larger end to make medium sized ones. The meatballs are also great in tomato sauce for spaghetti!
Provided by Moogliwoogli
Categories Beans
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a medium sized bowl combine the ground meat, garlic, chili peppers, italian seasoning & salt.
- Using a melon baller or your hands form small meatballs.
- Heat the olive oil in a large frying pan and cook the meatballs on medium heat until they are nicely browned on all sides. About 5 minutes.
- Add the onion and fry for an additional 3-5 minutes. Set aside.
- In a large soup pot or crockpot combine the remaining ingredients except pasta. Add the meatballs and stir gently to mix well.
- Bring to a gentle boil and simmer until all the veggies are tender and tasty about 45 minutes or if using a crockpot 4-5 hours on high, 8 hours on low.
- Cook the pasta according to package directions.
- When the veggies are tender place 1/4 cup cooked pasta in a bowl, fill with soup and sprinkle with parmesian or romano cheese.
- Excellent if served with crusty bread and a salad!
Nutrition Facts : Calories 268.8, Fat 4.8, SaturatedFat 1.1, Cholesterol 29.9, Sodium 628.2, Carbohydrate 42.1, Fiber 6.8, Sugar 5.1, Protein 15.5
MINI SAUSAGE MEATBALL MINESTRA
Steps:
- Heat 1 tablespoon of the EVOO in a large skillet. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove. Heat the remaining 2 tablespoons EVOO in a large pot over medium heat. Sauté the onions and garlic for 5 minutes, then wilt in the escarole and season with salt, pepper, and nutmeg. Add the beans and heat through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Add the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and serve with cheese sprinkled heavily on top. Pass the crusty bread for mopping.
MINESTRA (ESCAROLE AND LITTLE MEATBALLS SOUP)
Make and share this Minestra (Escarole and Little Meatballs Soup) recipe from Food.com.
Provided by PamLuvs2Cook
Categories European
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the escarole and discard any bruised leaves. Cut off the stem ends. Seperate the leaves and wash well in cool water, especially the center of the leaves where soil collects. Stack the leaves and cut them crosswise into 1 inch strips. You should have about 4 cups.
- In a large pot, combine the escarole, broth, carrots. Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
- Meanwhile, mix together the ingredients for the meatballs. Shape the mixture into tiny meatballs, less than 1 inch in diameter.
- When the escarole is cooked, stir in the pasta and return the soup to a simmer. Drop the meatballs into the soup. Cook over low heat, stirring gently, until the meatballs and pasta are cooked, about 20 minutes. Taste for seasoning. At this point I drizzle in one mixed egg and stir. It makes pretty egg flower strings throughout the soup.
- Top with grated Parmesan and serve hot.
Nutrition Facts : Calories 603, Fat 18.5, SaturatedFat 7.2, Cholesterol 164.7, Sodium 3876.1, Carbohydrate 53.2, Fiber 5.9, Sugar 7.7, Protein 51.5
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