MINI MEATBALLS
I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth.
Provided by Seedbeads
Categories Meat
Time 20m
Yield 40-48 meatballs
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix really well.
- Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
- Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
- Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).
MERRY MEATBALLS
Store-bought salsa serves as the speedy sauce for tender homemade meatballs.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In medium bowl, mix all ingredients except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased 13x9-inch pan.
- Bake uncovered about 15 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
- In 2-quart saucepan, heat salsa and meatballs to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions. Serve hot.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg
MINI MERRY MEATBALLS
This is the perfect recipe for a holiday appetizer or a tailgating snack.
Provided by BIWFD
Categories Appetizer
Time 38m
Yield Makes 24 meatballs
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F.
- Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
- Serve meatballs with barbecue sauce.
Nutrition Facts : Calories 70
AIR FRYER MINI SWEDISH MEATBALLS
If you are looking for a quick and easy appetizer that serves a crowd, this is it! Delicious Swedish meatballs take less than 10 minutes to cook in an air fryer and come out juicy and tender for irresistible party bites.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 42 mini meatballs
Number Of Ingredients 10
Steps:
- Soak the bread in the milk in a medium bowl for 5 minutes. Squeeze out excess milk and tear the bread into bite-size pieces. Return the bread to the bowl. Mix the bread with the ground beef, pork, onion, allspice, egg, 1 teaspoon salt and a few grinds of pepper. Form into small balls about the size of a heaping tablespoon.
- Spray the basket of a 3.5-quart air fryer with cooking spray and preheat to 360 degrees F.
- Fill the basket with the meatballs and cook, shaking the tray halfway through, until browned, tender and cooked through, about 10 minutes. Serve with lingonberry jam.
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.
MEATBALLS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield About 20 meatballs
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of olive oil in a skillet set over medium heat. Cook the onion and garlic until softened but not browned. Let cool and transfer to a large mixing bowl. Squeeze the excess milk from the bread and add the bread to the bowl. Add the beef, egg, oregano, coriander, cumin, cinnamon, nutmeg, lemon zest, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each.
- Heat the remaining 1/4 cup oil in a large skillet over medium heat. Dust the meatballs in flour and shallow-fry them until golden brown. Transfer to paper towels to drain.
- To serve: Place on a platter and garnish with lemon wedges and torn mint leaves.
MINI TURKEY MEATBALLS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 42 mini meatballs
Number Of Ingredients 23
Steps:
- Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.
- Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat.
- Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Transfer the meatball mixture to a serving bowl. Serve with toothpicks.
- In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Nutrition Facts : Calories 48, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
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.
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