ROSEMARY MEATBALLS
We did side-by-side tastings with meatballs: one included panko and the other, regular breadcrumbs. The ones with panko were much lighter -- and tastier!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest and juice, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix just until combined (do not overmix). Using a level 1/4-cup measure for each, form mixture into 12 meatballs. Note: Use a 1/4-cup measure per meatball to ensure uniform size. For easy cleanup, place on a sheet of parchment or waxed paper.
- Heat oil in a large skillet with a lid over medium-high. Add meatballs; cook, turning occasionally, until browned, 10 to 12 minutes.
- Tilt skillet away from you, and pour in tomato sauce. Bring sauce to a boil over medium-high; reduce heat to medium. Cover, and simmer until meatballs are cooked through, 8 to 10 minutes. Serve meatballs and sauce, garnished with more rosemary, if desired.
QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS
This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It's also an incredibly fast recipe - you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages
Provided by Jamie Oliver
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
- Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
- To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
- Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
ROSEMARY SAUSAGE MEATBALLS
This recipe was created as an hors d'oeuvre for a friend's wedding and became an instant hit and family treasure. Enjoy! -Steve Hansen, Redmond, Washington
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small skillet, heat oil over medium heat; sauté garlic with curry powder until tender, 1-2 minutes. Cool slightly., In a bowl, combine egg, pimentos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly., Shape into 1-1/4-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until cooked through, 25-30 minutes. If desired, serve with pretzels.
Nutrition Facts :
ROSEMARY MEATBALLS
Lemon zest, rosemary and panko breadcrumbs give a summery twist to meatballs. Add to your favorite pasta sauce and serve over spaghetti for a warm weather version of traditional hearty fare. From Everyday Food.
Provided by Snow Pea
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine beef, pork, panko, egg, garlic, rosemary, lemon zest & juice, 1/2 t coarse salt and 1/4 t pepper. Mix just until combined (do not overmix). Using a level 1/4 C measure for each, form mixture into 12 meatballs.
- Heat oil in large, heavy skillet over medium high heat. Add meatballs; cook, turning occasionally, until browned, 10 - 12 minutes. Carefully drain any grease.
- Pour in pasta sauce, cover and simmer until meatballs are cooked through, at least 8 - 10 minutes.
- Serve over hot spaghetti.
Nutrition Facts : Calories 712.8, Fat 35.4, SaturatedFat 11.5, Cholesterol 131.7, Sodium 1432.4, Carbohydrate 65.4, Fiber 8.7, Sugar 25.4, Protein 31.1
SIMPLE ITALIAN MEATBALLS
The best easy meatballs that are tender & full of flavor. Simple Italian meatballs are made with beef, Parmesan, and breadcrumbs & ready in 35 minutes.
Provided by Rosemary Molloy
Categories Main Dish
Time 35m
Number Of Ingredients 11
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture. Form the mixture into small balls.
- In a large pan add the olive oil and the meatballs, brown on all sides turning often. Cook for approximately 5-6 minutes. Add the broth, cover and cook on medium/low heat for approximately 10-12 minutes or until cooked through. Stir occasionally to make sure the meatballs don't burn. Remove the lid and cook 2-3 minutes on high to thicken slightly. Serve immediately. Enjoy!
Nutrition Facts : Calories 47 kcal, Carbohydrate 1 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 65 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
AIR-FRYER ROSEMARY SAUSAGE MEATBALLS
These air-fryer meatballs were created as hors d'oeuvres for a friend's wedding and became an instant hit. Now we enjoy them often at our house. -Steve Hansen, Redmond, Washington
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat air fryer to 400°. In a small skillet, heat oil over medium heat; saute garlic with curry powder until tender, 1-2 minutes. Cool slightly., In a bowl, combine egg, pimientos, bread crumbs, parsley, rosemary and garlic mixture. Add sausage; mix lightly but thoroughly., Shape into 1-1/4-in. balls. Place in a single layer on tray in air-fryer basket; cook until lightly browned and cooked through, 7-10 minutes. If desired, serve with pretzels.
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- Remove the skins from the sausages (discard the skins), then break each sausage into thirds. Heat 1 tbsp oil in a sauté pan and, when hot, add the sausages. Brown all over, then remove and set aside. Chop the onion, crush the garlic, then add to the pan with the paprika and a splash more oil. Reduce the heat and fry gently for 5-6 minutes until the onion has softened.
- Add the chopped tomatoes and red wine vinegar and bring to a gentle simmer. Return the sausages to the pan and cook, stirring frequently, until the sauce reduces and thickens. Taste and adjust the seasoning.
- Meanwhile cook the rice. Put it in a pan and fill with cold water to just over 1cm above the top of the rice. Add some salt and put over a high heat until boiling. Simmer the rice for 1 minute, then turn the heat to low. Cover the pan and cook for 15-20 minutes until tender.
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- Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes – don’t make them too big or they will take too long to cook.Try to get at least three balls out of each sausage.
- Don’t worry about rolling them into perfect balls and making them look all fancy – rough and rustic is good! Put them into your pan.
- Keep frying and turning the meatballs until they’re golden brown and cooked through.Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the packet instructions until al dente.To make your tomato sauce, heat a separate pan and pour in some olive oil.
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