SPINACH MEATBALLS
This recipe provided by Texas Beef Council. It is lean and packed with iron. Baked, not fried and can be frozen.Update: 03/13/2010 Elainemae, a reviewer suggested we use infant's rice cereal instead of breadcrumbs and it serves a dual purpose - increase the iron content. Great idea! :)
Provided by Manami
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper.
- Mix all ingredients well and form into small meatballs.
- Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs).
- While meatballs are cooking, prepare pasta according to package directions, drain and keep warm.
- In a large skillet or sauce pan, pour jar of prepared spaghetti sauce.
- When meatballs are fully cooked, remove from oven and place in sauce.
- Simmer on medium heat 6-8 minutes.
- Serve meatballs and sauce over cooked pasta.
- Top with grated Parmesan cheese.
MOM'S SPAGHETTI AND MEATBALLS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
- Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
- Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
- Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.
VEGETARIAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 24 golf-ball-size meatballs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
- Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
- When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
- In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
- Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
- Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
- Preheat the oven to 350 degrees F.
- Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
- Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
- Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
- Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
- Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
JUICY MEATBALL RECIPE
These Flavorful and juicy homemade meatballs are make-ahead and freezer friendly so they're perfect for meal prep. The meatballs can be baked or sauteed and served as appetizers or the main course.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 11
Steps:
- Combine diced bread in a large bowl with 2/3 cup water. Set aside 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
- Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
- Portion onto a lined baking sheet (about 2 Tbsp per meatball - an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
- To Sautee: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sautee turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.
- To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.
Nutrition Facts : Calories 305 kcal, Carbohydrate 5 g, Protein 24 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 99 mg, Sodium 466 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
MOM'S SWEDISH MEATBALLS
This recipe is such comfort food for me. It reminds me of being little and my mom making this; it's creamy and delicious on the egg noodles!
Provided by Midwest Maven
Categories Veal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix beef, pork, and veal together in a bowl with the onions, egg, white bread broken up into small pieces, and sprinkling of salt and pepper.
- Roll into balls about the size of a golf ball or a little smaller.
- Saute meatballs in melted margarine and the oil until browned.
- Remove meatballs from the pan and set aside.
- Add flour to the grease in the pan(to make a roux) and stir constantly for 30-60 seconds.
- Add 1/2 of the carton of half and half, the gravy master, and salt and pepper to taste.
- Stir until it starts to thicken, and then add meatballs back to the pan.
- Simmer on low for 40 minutes.
- As it thickens more, you can add the rest of the half and half as needed. (I usually end up adding the rest little by little because I like it saucey and because some of the sauce cooks away while simmering.).
- Re-season with salt and pepper to your taste, before serving on top of cooked egg noodles. Enjoy!
MY MOM'S SWEDISH MEATBALLS
My Mom was famous for her Swedish meatballs. I remember when she stood in her kitchen making thousands of them for a priest's anniversay party, he had requested them, back in the 70s. Then she drove them 200 miles to the rectory. Lordy, she had great faith. Or maybe she thought she'd go to hell if she had said, "No!" I would...
Provided by Bonnie Beck
Categories Meat Appetizers
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. Soak the bread in the cream for about 2 hours in the refrig.
- 2. Grind the onions. Or use a food processor to make then very very fine. Almost a paste. Slighty brown the onions in the butter.
- 3. Mix the meat, onion, bread with cream, spice to taste, and eggs all together until well incorporated. Make small balls the size of walnuts and place them on baking sheets.
- 4. Bake in a oven set at 350 until slightly brown on top, bottom and sides. Turn off the heat. Remove from cookie sheets and place in a deep pan. Make a mushroom sauce and pour over the meatballs.
- 5. Serve hot. I have use barbeque sauce with these too when I am too lazy to make a homemade mushroom sauce. Or you can open a can of Campbells cream of mushroom soup with a tad of ground nutmeg. (Don't tell my Mom I told you that!)
MY MOM'S SPINACH MEATBALLS
Growing up in the country we always had a garden. My mom was a great cook and got us to eat our veggies. So here is one of our favorite recipies that I make for my son.
Provided by Nessa Franko
Categories Beef
Time 7h
Number Of Ingredients 7
Steps:
- 1. cook spinach let cool.mix ground beef,eggs,spinach,garlic,cheese,breadcrumbs. roll into small appertizer size meatballs. Fry until golden brown. remove meatballs from fry pan and put into slow cooker add your favorite sauce. cook on high for about 5-6 hours.....enjoy
"MY MOTHER'S MEATBALLS"
My husband and I once lived upstairs from his mother and father and family.As I started to learn how to cook, it became abundantly clear that Anthony, (my husband), would only eat his mothers meatballs.I spent countless Sundays by her side, trying to learn how she made them so magically.They were so good and such a Sunday staple...
Provided by Sandra McGrath
Categories Beef
Time 3h15m
Number Of Ingredients 11
Steps:
- 1. Soak the bread in milk(or water).Mix to a mush consistency.Add the beaten eggs and seasonings and mix well. Then add the ground beef.Incorporate the beef with the bread mixture and begin to form the meatballs to about a golf ball size or larger. I usually get about 24-30 meatballs using three pound of ground beef.
- 2. Baking method: Grease a long shallow pan with oil and place the meatballs on the pan taking care not to crowd them too much. Frying method: My mother-in -law would never think to do anything but fry them in a black cast iron pan with enough oil to come up to about 1/4 of an inch on the meatball.More work but they come out delicious! If you choose this method, fry just long enough to get a brown crust on the outside, turning them in the frypan. I gradually moved on to bake them to make them a bit more healthy, using less oil.Oven temp to 400 degrees for 20 minutes.
- 3. Now, this is another method I have changed as my mother in law would start her "Sunday Gravy" about an hour before the meatballs and then put the meatballs in the sauce to simmer and flavor the sauce.I like using the crockpot with a good quality jar sauce or simply a can of crushed tomatoes(or two if making extra gravy), and a small can of tomato paste,a few basil leaves and adding about 2 "paste cans" full of water.
- 4. Let them simmer for about 3 hours on low. That's the magic!
MOM'S SPINACH MEATBALLS
The exact amount this makes is up to you; you should get around 30 meatballs. You could use the meatballs in a sub sandwich or pasta with your favorite sauce. Kids will love these and still eat their spinach! From 'My Muffin Thursdays' food blog.
Provided by Ashbow
Categories Spinach
Time 45m
Yield 30 meatballs, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine spinach, parmesan, mushrooms, garlic, Worcestershire sauce, Italian seasoning, pepper, and salt. Process till well combined.
- Add eggs one at a time and process till well combined. Transfer to a large bowl. Combine with beef (I find this works best with one's hands). Mix well.
- Shape into 1 1/2" balls.
- Place meatballs on a baking sheet lined with foil and/or sprayed with cooking spray. Bake at 400 degrees about 15 minutes, or till meat is no longer pink.
Nutrition Facts : Calories 45.6, Fat 2.9, SaturatedFat 1.1, Cholesterol 23.4, Sodium 84.5, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 4
MY MOM'S MEATBALLS
My Mom gave me the list of ingredients but she never measured, so I tested and tested and think I've finally duplicated her recipe. The proporation I use for salt is generally 1 teaspoon per lb; for pepper, 1/2 teaspoon per lb; for parsley, 1 teaspoon per lb. I find that meatballs, in general, will be softer if you complete the cooking in pasta sauce. Serving size is guess-timate. I've included the recipe # for my sister's sauce, and you won't be sorry you tried it.
Provided by dojemi
Categories Meat
Time 1h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Break up the chuck in a large bowl.
- Add the beaten egg and mix together.
- Add the remaining ingredients and combine together.
- Using an ice cream scoop -- make meatball.
- Roll in bread crumbs (optional).
- Fry in olive oil till browned on the outside then drop into the sauce (Recipe #97268) to finish the cooking.
- Or, form into balls and drop into sauce to cook thoroughly.
Nutrition Facts : Calories 99.2, Fat 6.7, SaturatedFat 2.6, Cholesterol 51.4, Sodium 49.9, Carbohydrate 2.1, Fiber 0.1, Sugar 0.2, Protein 7.2
MOM'S SWEDISH MEATBALLS
Steps:
- Blend soup with water and measure out about 1/4 cup. Combine meat, bread crumbs, egg, onion, parsley, salt, and pepper. Add the 1/4 cup of soup mixture previously measured out. Form meatballs and brown.
- Put meatballs in a 13 x 9 inch baking dish. Cover meatballs with remaining soup mixture.
- Cover with foil and bake at 350°F for 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Roll mixture together in firm balls a little larger than a golf ball. Place on a plate one at a time until all the mixture has been used. Cover, and place the plate of meatballs in the refrigerator for about 15-20 minutes.
- Remove from refrigerator and gently place the meatballs one at a time into the sugo pot. Make sure the balls do not stick to one another as you fill the pot. Using a wooden spoon, push the meatballs beneath the surface of the sauce so that they will fully cook. Cover the pot and let cook on low for about 15 minutes. Very gently stir to make sure the meatballs are not sticking to the pan or each other. Cover again and let cook for at least another hour.
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