MINTY MEATBALLS
Provided by Liza Schoenfein
Categories Beef Bake Low Fat Dinner Mint Ground Beef Quinoa Healthy Self Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 24 meatballs
Number Of Ingredients 11
Steps:
- In a bowl, mix together all ingredients until combined. Cover with plastic wrap and refrigerate at least 1 hour, up to 24 hours. Heat oven to 425°F. Form meat mixture into 24 oval balls (about 3 tablespoons each). Arrange on 2 cookie sheets lined with parchment paper. Bake 8 minutes; turn and bake 10 minutes more. Garnish with parsley if desired; serve.
MEDITERRANEAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 45m
Yield 5 to 7 servings
Number Of Ingredients 21
Steps:
- For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, chile flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes.
- For the meatballs: Preheat the oven to 425 degrees F.
- Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and chile flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve.
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 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.
MINTED MEATBALLS
This is my version of an old Greek recipe. The addition of dried mint flakes sets these meatballs apart from any others I've ever tried. - Joyce Acheson, Soldier Pond, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 40 meatballs.
Number Of Ingredients 12
Steps:
- Dip bread in water; squeeze out excess moisture. Crumble bread into a large bowl. Add the egg, onion, parsley, garlic, mint, salt and pepper; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. Roll in flour. In a large skillet, cook meatballs in oil over medium heat for 15 minutes or until no longer pink.
Nutrition Facts :
SPICY MEATBALLS WITH MINT SAUCE
Make and share this Spicy meatballs with mint sauce recipe from Food.com.
Provided by evakig
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the ingredients.
- Leave them for half an hour and then make the meatballs not round but oval.
- Fry them in a saucepan.
- Combine all the sauce ingredients and pour over the meatballs.
Nutrition Facts : Calories 468.3, Fat 31.7, SaturatedFat 10.7, Cholesterol 93, Sodium 219.8, Carbohydrate 18.3, Fiber 1.3, Sugar 8.7, Protein 27.2
MINT & OUZO FLAVOURED MEATBALLS
Make and share this Mint & Ouzo Flavoured Meatballs recipe from Food.com.
Provided by Latchy
Categories Meat
Time 50m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Soak the bread in the ouzo for at least 5 minutes.
- Heat half the oil in a skillet over moderate heat, add the onions and cook for 5 minutes, stirring frequently, until they are soft but not brown.
- Remove the onions with a slotted spoon, placing them in a large mixing bowl.
- Squeeze the bread dry (discard the ouzo) and add the bread to the onions.
- Add the ground beef, egg, mint, garlic, oregano, salt, pepper and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy.
- Shape the beef mixture into balls about the size of walnuts (you may find wetting your hands with water helps prevent sticking) and then rolls the meatballs in the flour to coat evenly.
- Place the meatballs on a cookie sheet and refrigerate for one hour at least.
- Add the remaining olive oil to a large skillet and brown the meatballs, 7 or 8 at a time over high heat, cooking 8 to 10 minutes and shaking the pan from time to time.
- Keep them warm in a 200 degree F (100c) oven while you finish cooking the rest.
Nutrition Facts : Calories 72.8, Fat 4.4, SaturatedFat 1, Cholesterol 16.8, Sodium 23.8, Carbohydrate 4.4, Fiber 0.2, Sugar 0.2, Protein 3.8
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MEATBALLS WITH MINT RECIPE | BON APPéTIT
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Servings 4Estimated Reading Time 1 minAuthor Mina Stone
- Grate onion on the large holes of a box grater and squeeze firmly with your hands to release excess liquid. Place onion in a medium bowl.
- Working one at a time, hold slices of bread under running water very briefly to soften (be careful not to waterlog or make soggy). Squeeze firmly with your hands to expel the water. Very finely chop bread and place in bowl with onion. Add eggs and mix well. Add beef and mint; season generously with salt and pepper. Mix with your hands until evenly distributed; be careful not to overwork. Portion into 24 balls (about 1 heaping Tbsp. each).
- Heat oil in a medium skillet, preferably cast iron, over medium. Working in 2 batches, add meatballs and press down on each one to flatten slightly. Fry until browned and very crisp, about 3 minutes. Turn and fry on other side until browned and very crisp, about 3 minutes. Transfer to a platter as you work. Serve with Tzatziki.
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