THE BEST MEATBALLS
Discover The Best Meatballs from our collection! The secret ingredient-stuffing mix-adds body and all the seasoning while you take all the credit.
Provided by My Food and Family
Categories Home
Time 38m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Line 2 (15x10x1-inch) pans with aluminum foil; spray with cooking spray. Mix ingredients just until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
- Place in prepared pans. Bake 16 to 18 min. or until done (160ºF).
- Combine half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See tips.) Cool remaining meatballs; freeze for later use.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.6357 g, Sugar 0 g, Protein 26 g
OUR FAVORITE SPAGHETTI AND MEATBALLS
Our ultimate version of everyone's favorite family-night dinner has a super tender and robust meat mixture, slow-simmered and flavorful sauce, and tons of cheese.
Provided by Rhoda Boone
Categories Beef Pasta Pork Kid-Friendly Dinner Veal Back to School Peanut Free Tree Nut Free Soy Free Frankenrecipe Small Plates
Yield Serves 6
Number Of Ingredients 27
Steps:
- Make the tomato sauce:
- Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn, reduce heat), 8-10 minutes. While garlic cooks, break up tomatoes into smaller pieces with a paring knife or kitchen shears. When garlic is almost ready, add red pepper flakes and cook, stirring occasionally, until toasted and fragrant, about 30 seconds. Add tomatoes, bay leaves, salt, oregano, and pepper and stir, breaking up tomatoes with a wooden spoon, until well combined.
- Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours.
- Meanwhile, make the meatballs:
- Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl.
- Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not overmix).
- Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready.
- Finish the sauce and cook the meatballs and pasta:
- After 2-3 hours of simmering, pluck out bay leaves and add basil. Using an immersion blender (or transfer sauce to a food processor or blender, working in batches, if necessary), purée until slightly chunky but not smooth. Reserve 1 1/2 cups sauce; keep remaining sauce in pot warm over very low heat.
- Heat a large skillet over medium-high and add oil. Once hot, add meatballs to skillet (without crowding) and work in batches to brown on all sides, turning frequently, about 5 minutes per batch. Return meatballs to baking sheet as you brown them.
- Once all meatballs are browned, add them to pot with tomato sauce. If your pot is not large enough, divide sauce and meatballs between 2 pots. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10-15 minutes.
- Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 1 1/2 cups sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
- Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup parsley.
- Do Ahead
- Sauce can be made, cooled, and refrigerated for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and refrigerated 1 day in advance. Meatballs can be cooked in sauce, cooled, and refrigerated for up to 5 days or frozen for up to 3 months.
THE BEST MEATBALLS YOU'LL EVER HAVE
Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.
Provided by BEARNESTA
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
- Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g
GRANDPA RONDINA'S MEATBALLS AND SAUCE
This was my huband's grandfather's recipe. It is always a big hit when I make this or share the recipe. Very easy to make just slow cooks all day. Please don't the long list scare you this is very easy and well worth the wait. I am posting the original recipe.
Provided by Tricia Foley
Categories Spaghetti
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To prepare sauce, heat olive oil; add in garlic and brown the ground beef.
- Once beef is cooked through add all additional ingredients for the sauce.
- Simmer on low heat for at least one hour before adding meatballs.
- to prepare meatballs: Just mix all ingredients in large bowl until well blended.
- Shape into golf ball sized balls, you can stick them in the fridge until ready to add to the sauce.
- Once the sauce has simmered for atleast one hour drop the meatballs in carefully. They must simmer in the sauce (over low heat) for atleast 3 hours. This makes a wonderful tasting sauce.
- Serve over your favorite spaghetti noodle.
Nutrition Facts : Calories 429.3, Fat 31.1, SaturatedFat 9, Cholesterol 81.2, Sodium 748.3, Carbohydrate 11.9, Fiber 1.8, Sugar 4, Protein 25.4
20 HOMEMADE SAUCES FOR MEATBALLS
These homemade sauces for meatballs can't be beat! From marinara to Swedish meatball sauce to grape jelly and mushroom gravy, you'll love these easy meatball meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a meatball sauce in 30 minutes or less!
Nutrition Facts :
MY FAVORITE MEATBALLS AND SAUCE
I used these meatballs for meatball Sandwiches and they turned out amazing! For the bread I used Rickv's Recipe #46501 on the dough cycle, then rolled the dough into 6 sub-shaped rolls, 3 slits across the top and let rise for 1 hour and baked at 375 for about 15 minutes. This recipe is also great served over spaghetti noodles.
Provided by thepurpleturtle
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Preheat oven to 375°F.
- Whisk together the milk and egg, add breadcrumbs (or crushed crackers) and let sit for a couple minutes.
- Add the remaining ingredients and mix together just until combined.
- Roll mixture into meatballs about an inch wide and place on a greased, foil lined baking sheet.
- Tip: If using for sandwiches, flatten each meatball slightly with a fork - (they become mini burger shapes which are easier to eat on the sandwich).
- Bake meatballs in preheated oven for 20 minutes.
- For the sauce, combine all sauce ingredients in a large pot and bring to a simmer.
- When the meatballs are done baking, add them to the sauce and simmer for an additional 30-45 minutes.
- For Meatball Sandwiches, serve meatballs and sauce on buns (see my description above, or use your own choice of bun or crusty roll)and top with cheese if you wish, such as shredded parmesan and cheddar or mozzarella.
- OR -- forget the sandwich and serve the meatballs and sauce over spaghetti noodles!
Nutrition Facts : Calories 413.6, Fat 21.2, SaturatedFat 8.4, Cholesterol 95.5, Sodium 1892.9, Carbohydrate 32.1, Fiber 6.3, Sugar 16.8, Protein 24.4
MEATBALLS AND SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.
FAMILY SECRET MEATBALLS AND SAUCE
My husband would eat this for dinner every night if I would let him. It took his family 10 years of marriage to share this secret recipe with me (apparently, I wasn't family yet), so now I'm sharing it with the world. Hope you like it!
Provided by PrimalMama
Categories Main Dish Recipes Meatball Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
- In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
- Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 319.1 calories, Carbohydrate 25.2 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 1.2 g, Protein 21.9 g, SaturatedFat 5.7 g, Sodium 1079.8 mg, Sugar 17.7 g
MY BEST SPAGHETTI & MEATBALLS
One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 27
Steps:
- In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.
Nutrition Facts : Calories 290 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.
MY FAVORITE SPAGHETTI AND MEATBALLS
I have tried a couple of recipes on zaar but I keep going back to my own. I got the sauce recipe from a friend of my moms and the meatball recipe is my own adaptation from a recipe on a Muellers box. Add your favorite pasta and you have a meal.
Provided by Chef Shelby
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Sauce:.
- Cover bottom of large pan with olive oil.
- Add garlic and onion and heat on low until tender.
- Add Pastene tomatoes, tomato paste, water, sugar, salt and pepper.
- Simmer for at least 1 hour, stirring often.
- Meatballs:.
- In large bowl, mix together all the ingredients.
- Shape into balls (makes about 30).
- Meatball cooking directions:.
- Bake in oven at 350, turning occasionally until the meatballs are brown on the outside.
- Add the meatballs to sauce and simmer for at least 30 minutes.
- This cooking method is also great for making the meatballs ahead of time. They can be frozen and dropped into sauce when you're ready.
Nutrition Facts : Calories 482.9, Fat 20.1, SaturatedFat 8.2, Cholesterol 109.8, Sodium 1399.7, Carbohydrate 48.2, Fiber 9.6, Sugar 23.6, Protein 32.5
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THE BEST MEATBALLS AND SAUCE - ANDIE MITCHELL
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- Heat the olive oil in a large stock pot over medium heat. Swirl to coat the bottom of the pan to coat. Add the onion and garlic and saute, stirring occasionally, until browned, about 7 minutes. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they'll add to the finished sauce.
- Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
- Add the remaining sauce ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Reduce the heat to the lowest setting, cover the pot, and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.
- Make the meatballs: Break apart the beef as best you can in a large mixing bowl. Lightly beat the egg in a small bowl and pour evenly over the top of the beef. Add the bread crumbs, oregano, mint, salt, and pepper and use your hands to mix. You do not want to overwork you beef, or it will yield tough meatballs, but you do want to incorporate all of the ingredients into the ground beef so that each meatball will have a bit of the breadcrumbs and herbs and spices.
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