HOMEMADE BAKED MEATBALLS
A triple-meat blend is the secret to these always-moist, homemade, baked meatballs. These are the ultimate culinary multitaskers for carnivores.They can be small or big. They can be built upon beef, pork, chicken, turkey, lamb, or any combination thereof including fish. They can be stuffed or coated. They can be lavishly seasoned or simply salted. Then when it comes time to meet the heat, meatballs can be roasted, baked, simmered, sautéed, braised, fried, or grilled.I often make up big batches of these guys, bake 'em, cool and freeze 'em in muffin pans, then transfer to heavy-duty zip-top bags for storage. They'll keep for up to six months and you can revive them simply by simmering for a few minutes in a pot of sauce or soup.This recipe first appeared in Season 9 of Good Eats.
Provided by Level Agency
Categories Mains
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Combine the pork, lamb, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs in a large mixing bowl. Using your hands, mix until all ingredients are well incorporated. Use immediately or place in refrigerator for up to 24 hours.
- Place the remaining 1/4 cup of bread crumbs into a small bowl. Cover a scale with plastic wrap, weigh meatballs into 1 1/2-ounce (43-gram) portions, and place on a half-sheet pan. Using clean hands, shape the meatballs into rounds, roll in the breadcrumbs, and place in miniature muffin tin cups. Bake until golden and cooked through, about 20 minutes.
MINI TURKEY MEATLOAVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h20m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray.
- Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes.
- Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little).
- Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed.
- Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side
SPAGHETTI AND MEATBALLS MUFFIN BITES
There's a reason spaghetti and meatballs appear on so many dinner tables - it's a comforting meal, easy to put together, and loaded with flavor. This recipe turns the traditional meal into party-ready, individual servings of spaghetti and meatballs muffin bites.
Provided by Snacking in the Kitchen
Categories Appetizers and Snacks Pasta Appetizer Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
- Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create "nests" for the meatballs.
- Top each "nest" with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball "nest."
- Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.
Nutrition Facts : Calories 198 calories, Carbohydrate 17 g, Cholesterol 33 mg, Fat 9.3 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 3.5 g, Sodium 316.8 mg, Sugar 3.2 g
MUFFIN TIN MEATBALLS
I got this recipe from an Extension Homemakers cookbook. It is pretty easy to make, and everyone should have most of the ingredients on hand. It's quick and easy, and kids love them. You can top with anything including cheese.
Provided by shugMN
Categories Meat
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 375 degrees.
- Combine all ingredients.
- Shape into balls and put into muffin tins.
- Bake for 15-20 minutes.
Nutrition Facts : Calories 50.6, Fat 3.2, SaturatedFat 1.2, Cholesterol 22, Sodium 64.6, Carbohydrate 1.1, Sugar 0.3, Protein 4
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- Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. (See video- it's much easier shown!) You can also use the round crescents and not worry about cutting the dough or anything- just use one roll per muffin cup.
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- Add meat, breadcrumbs (or Keto substitute), eggs, salt, pepper, parsley, and cheese to a medium bowl. Mix well.
- Make larger than golf ball sized balls and keep them loosely packed. Toss them back and forth in your hands to help them form and keep them from packing to tightly.
- Place in a muffin tin for easier cooking, and turn them 15 minutes in to the 30 minute cook time.
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