Weeknight Meatballs Food

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EASY WEEKNIGHT MEATBALLS



Easy Weeknight Meatballs image

Make and share this Easy Weeknight Meatballs recipe from Food.com.

Provided by Daryll Bennett

Categories     Meat

Time 1h30m

Yield 25-30 Meatballs

Number Of Ingredients 8

1 lb ground beef
3/4 cup breadcrumbs
4 teaspoons minced sweet onions
1 teaspoon crushed oregano leaves
1 teaspoon ground black pepper
1 teaspoon parsley
1 teaspoon garlic salt
1 egg

Steps:

  • In a large bowl beat the egg.
  • Add the remaining ingredients and blend together with your hands.
  • Roll the mixture into 1 1/2" balls with your hands and place on non-stick cookie sheet so that they are not touching.
  • Cook in pre-heated oven for 10 minutes at 450 degrees.
  • Turn meatballs over half way through cooking.
  • The meatballs will not be fully cooked at this point.
  • Add to your favorite sauce and simmer for 1 hour.
  • Serve over pasta.

Nutrition Facts : Calories 55.7, Fat 3.1, SaturatedFat 1.2, Cholesterol 19.8, Sodium 38.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.2, Protein 4.1

WEEKNIGHT MEATBALLS



Weeknight Meatballs image

This is a recipe from my boyfriend's mother. It's his childhood favorite and I make it just about weekly for him. It's pretty plain and simple if you have a picky eater in your family.

Provided by OnoMeansDelicious

Categories     Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef (I use 85% lean)
3 pieces white bread, torn
1 large egg
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon ground pepper
1 (6 ounce) can hunt's tomato paste
2 (10 1/2 ounce) cans Hunts tomato sauce
1 tablespoon sugar
1/4 teaspoon garlic powder
1 teaspoon onion powder
salt

Steps:

  • In a food processor, pulse bread until crumbs form. Add the rest of the ingredients and pulse until uniformly mixed (you may need to scrape down the bowl a couple times to get it just right). Using wet hands, form balls about the size of a golfball. Place on greased cookie sheet and bake at 450 F until browned (about 15 minutes). I turn them once during cooking. Once the meatballs are cooked, transfer to warming sauce in a medium-sized pot. Simmer for at least 20 minutes. Serve over noodles (I like whole wheat angel hair for this recipe).

Nutrition Facts : Calories 417.5, Fat 19.5, SaturatedFat 7.3, Cholesterol 130, Sodium 1340, Carbohydrate 34.2, Fiber 4.9, Sugar 16.4, Protein 28.3

WEEKNIGHT SAUERBRATEN MEATBALLS



Weeknight Sauerbraten Meatballs image

Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.

Provided by lutzflcat

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 4

Number Of Ingredients 13

cooking spray
1 pound lean ground beef
½ cup minced onion
⅓ cup gingersnap cookie crumbs
¼ cup water
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups beef broth
½ cup gingersnap cookie crumbs
2 tablespoons gingersnap cookie crumbs, or more as needed
½ cup apple cider vinegar
1 tablespoon white sugar, or more to taste
3 tablespoons raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray.
  • Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack.
  • Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes.
  • While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency.
  • Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 32.2 g, Cholesterol 77.5 mg, Fat 19.6 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 7 g, Sodium 850.5 mg, Sugar 18.9 g

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