FAMOUS MEATBALLS
These pineapple meatballs are a favorite for any occasion. I made 14 pounds of meatballs for my sister's graduation party, and I only had 1 medium container left. My mother made sloppy joes, and needless to say, they had a lot of leftovers because everyone loved these meatballs. Guaranteed favorite!
Provided by loves2bake
Categories Meatball Appetizers
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
- Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
- Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
- Cook on Medium for 2 hours, stirring every 30 minutes.
Nutrition Facts : Calories 611 calories, Carbohydrate 46.4 g, Cholesterol 188.5 mg, Fat 29.2 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 10.4 g, Sodium 587.1 mg, Sugar 27.5 g
SLOW COOKER MEATBALLS
Try these slow cooker meatballs for a tasty family meal. Turkey mince makes lighter meatballs which kids love. They also freeze well so you can batch cook
Provided by Good Food team
Categories Dinner, Main course
Time 6h
Number Of Ingredients 12
Steps:
- Heat the slow cooker if necessary. Heat the oil in a non-stick frying pan and add the onion, carrots, celery and garlic and fry gently for a minute. Pour in the passata, add the parsley and stir, then transfer the lot to the slow cooker.
- To make the meatballs, tip the mince into a large bowl. Add the oats, paprika, garlic and plenty of black pepper, and mix everything together with your hands. Divide the mixture into 20 lumps about the size of a walnut and roll each piece into a meatball. Spray or run a non-stick pan with a little oil and gently cook the meatballs until they start to brown. Add them to the tomato base and cook on Low for 5 hours. Serve over rice or pasta if you like, or with a green salad.
Nutrition Facts : Calories 260 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.21 milligram of sodium
ALMOST-FAMOUS SWEDISH MEATBALLS
Some people drive for hours to get to an Ikea store, and we know they aren't making the trek just for the $9.99 chairs. They're going for the Swedish meatballs. The dish has been a main attraction at Ikea Restaurants since an in-store chef developed the recipe in Switzerland in 1985. Although Ikea's Real Swedish Food Book, published in 2000, included a meatball recipe, reps confirmed that it is not the one served at their restaurants. Ikea is keeping that baby a secret, so chefs in Food Network Kitchens hit a nearby store for a tasting, then created this spot-on copy.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield About 45 meatballs
Number Of Ingredients 20
Steps:
- Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add the beef, pork, egg and egg white to the bowl and mix until combined.
- Brush a baking sheet with vegetable oil. Roll the meat into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400 degrees F. Bake the meatballs until cooked through, about 20 minutes.
- Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish; sprinkle with the parsley and serve with lingonberry jam, if desired.
SLOW-COOKER ITALIAN MEATBALLS
These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.
Provided by Food Network Kitchen
Categories main-dish
Time 8h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
- For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.
"WORLD FAMOUS" SLOW COOKER MEATBALLS
We're not sure if these slow cooker meatballs are world-famous, but they were very popular in our kitchen. First and foremost, they're super easy. Just mix the meatballs, place them in the slow cooker, and let the Crock Pot do its magic. The flavor of the meatballs is delicious with the combination of pork and ground beef. Perfectly seasoned, fresh onions, garlic, and parsley add tons of flavor and make these meatballs taste like something grandma made. These meatballs were delicious alongside a salad and are tasty on spaghetti. But, we loved making meatballs subs with them. Yum!
Provided by Lindsay V @SchnoodleSoup
Categories Beef
Number Of Ingredients 15
Steps:
- In a small bowl, mix bread crumbs with dressing mix.
- Crumble beef and pork into very large bowl (you want room to work here).
- Add seasoned bread crumbs, beaten egg, cheese, parsley, onion, nutmeg, Italian seasoning, garlic, salt, and pepper together with your hands until well incorporated.
- Form into twenty meatballs.
- Place in a slow cooker.
- Cover completely with sauce and cook on LOW for 6 - 8 hours (I cook mine 8. This will produce fall-apart-at-the-touch meatballs, so be careful you don't create a Bolognese sauce by mistake!).
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Cuisine ItalianTotal Time 4 hrs 30 minsCategory Main CourseCalories 541 per serving
- In a large bowl, combine the turkey, minced onion, bread crumbs, Parmesan, parsley, milk, egg, garlic, pepper and 2 teaspoons of salt and mix well. Form the mixture into 16 meatballs
- Put the marinara sauce in a slow cooker. Nestle the meatballs, the onion half and the basil sprig in the sauce. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meatballs are cooked through and tender. Discard the onion half and basil sprig.
- Bring a large pot of water to a boil, and add a small handful of salt. Cook the spaghetti in the boiling water according to package directions until al dente, 10 to 12 minutes. Drain the pasta and transfer to shallow bowls or a serving platter. Spoon the meatballs and sauce on the spaghetti.
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