Best All Purpose Meatballs Recipes

All-Purpose Meatballs image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 125 meatballs

Number Of Ingredients 11

5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

All Purpose Freezer Meatballs image

Provided by T. Woolfe

Time 45m

Yield 12 balls

Number Of Ingredients 8

1 lb fine ground beef (At least 85%. Even better grind your own.)
1 medium yellow onion, cut to fit through the grinder
1/2 cup panko breadcrumbs or 1/2 cup fine unseasoned breadcrumbs (plus some to roll them in)
1 small egg
1 teaspoon powdered ginger
1 teaspoon allspice
1 tablespoon old fashioned tasty and smelly blackstrap/sulphered molasses
salt, to taste as you would a meat loaf.

Steps:

I mix the Panko ginger allspice salt and egg in a small bowl.
Ginger, allspice, and Molasses MAY and likely SHOULD be increased Run it all, with the beef, through the FINE die on your food grinder.
If you do not have a grinder, purchase the beef fine grind, at least twice through the grinder.
And chop the onion fine in your food processor.
I'm looking here for a very dense end product.
Mix well by hand.
Form into no-larger-than-pingpong ball size.
Roll lightly in that excess Panko or bread crumbs I forgot to tell you to put in a plate.
Place on a grill rack, Hopefully fine grate enough so they don't fall through.
Oven at 400 (preheat).
Bake about 20 min OR until that instant thermometer reads 145+.
Let them cool completely and put what you're not going to use now in a freezer bag.
That extra roll in Panko keeps them loose in the bag.
For use?
Put the balls and some (jarred) pasta sauce, gravy, whatever you fancy in the microwave to heat.
Place in/on bun, spaghetti, hash browned or mashed potatoes, rice, or whatever the spirit moves you to.
It's a handy meal-in-a-hurry.
Enjoy and let me know any other uses you can find.
T.

Nutrition Facts : Calories 113.2, Fat 6.2, SaturatedFat 2.4, Cholesterol 38.8, Sodium 63.3, Carbohydrate 5.7, Fiber 0.4, Sugar 1.6, Protein 8.1

All Purpose Chicken Meatballs image

Provided by Lee Thayer

Categories Chicken

Time 40m

Number Of Ingredients 10

1 kg ground chicken or turkey, 2 lbs
1 tsp garlic powder
1/2 c onion, minced
2/3 c fresh parsley, chopped
2 eggs
1 c panko bread crumbs
1/2 tsp salt
1 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried oregano

Steps:

1. Preheat your oven to 180 C. Line a baking sheet with foil.
2. Place all ingredients in a large bowl. I ground 1 kilo (2 lbs) of chicken tenders.
3. Use your hands and mix to just combine, do not over mix as that will result in a tough meatball.
4. Roll the mixture into 1 inch balls and place on the baking sheet. Bake for 25-30 minutes until just cooked through, do not overcook or once again, tough meatballs. One inch meatballs should make about 50 meatballs. I use an ice cream scoop to measure, then place that in your hand and roll that, mine came out to about 1 1/2 inches and I made 26. I baked them for 35 minutes and they were perfect.
5. Now, if you have a specific need for 1 kilo of meatballs at one time, go ahead and use, but more than likely, you are going to freeze these. Let the meatballs cool to room temperature, then place on another baking sheet and put in the freezer, once frozen then place all in a freezer bag or container, then you can take out the meatballs you need for a specific recipe.