Best Beef Meatballs With Marjoram Recipes

MEATBALL STEW

Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

Ingredients

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

BEEF MEATBALLS WITH MARJORAM

Beef meatballs with marjoram image

Provided by Craig Claiborne And Pierre Franey

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3/4 pound ground lean beef
1 tablespoon butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 cup cooked rice
1/4 cup finely chopped parsley
1 egg, lightly beaten
1/4 cup toasted pine nuts
1 teaspoon dried marjoram
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup flour
2 to 4 tablespoons olive oil
5 cups tomato sauce, approximately (see recipe)
1 pound spaghetti, cooked to the desired degree of doneness

Steps:

Put the beef in a mixing bowl.
Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted.
Add this to the meat. Add the rice, parsley, egg, pine nuts, marjoram, salt and pepper to taste. Blend well with the hands.
Shape the mixture into 18 to 24 balls. Dredge the balls in flour and shake off excess.
Heat enough oil in a skillet to reach a depth of about oneeighth inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
Serve with cooked spaghetti.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 12 grams, Carbohydrate 86 grams, Fat 17 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1032 milligrams, Sugar 10 grams, TransFat 0 grams