Best Best Meatballs Recipes

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BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

THE BEST SWEET AND SOUR MEATBALLS



The Best Sweet and Sour Meatballs image

An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!

Provided by KIMMY D

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 egg
¼ cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 ½ cups water
¼ cup distilled white vinegar
3 tablespoons soy sauce

Steps:

  • In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
  • In a large skillet over medium heat, gently brown the meatballs and set aside.
  • In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 67.1 g, Cholesterol 122.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 6.4 g, Sodium 815 mg, Sugar 55.4 g

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 g

THE BEST TURKEY MEATBALLS



The Best Turkey Meatballs image

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 12 meatballs

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)
1/2 cup milk
1 pound ground turkey (93/7 ratio)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan
1 clove garlic, grated
1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
  • Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
  • Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

BEST EVER ITALIAN MEATBALLS



Best Ever Italian Meatballs image

This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!

Provided by Irishcolleen

Categories     Meatballs

Time 1h55m

Yield 16 Meatballs

Number Of Ingredients 16

1 lb lean ground beef
1/2 lb ground pork
2 large eggs
1 cup onion, finely chopped
4 garlic cloves, minced
1/2 cup bell pepper, finely chopped
3/4 cup fresh parmesan cheese, grated
1/3 cup Italian breadcrumbs
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1/4 cup milk
1 tablespoon Worcestershire sauce
1 1/2 teaspoons fresh oregano, chopped
1 teaspoon fresh basil, chopped
1/4 cup fresh parsley, chopped
2 teaspoons anise seeds (optional)

Steps:

  • Mix all ingredients together in a large bowl.
  • Shape into small meatballs.
  • Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
  • Continue simmering until sauce reaches desired consistency and meatballs are cooked through.

BEST SWEDISH MEATBALLS



Best Swedish Meatballs image

Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.-Rev. Jim Thyren, West Pittston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups soft bread crumbs
1 cup half-and-half cream
1 egg, beaten
1/3 cup chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 pound each ground beef, veal and pork
GRAVY:
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) beef broth
1/2 cup hot brewed coffee
Hot cooked egg noodles, optional

Steps:

  • In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.

Nutrition Facts : Calories 371 calories, Fat 24g fat (10g saturated fat), Cholesterol 135mg cholesterol, Sodium 878mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS



Mama's Best Ever Spaghetti and Mozzarella Meatballs image

Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Yield 6

Number Of Ingredients 9

Olive oil for greasing pan
1 pound lean ground beef
⅓ cup Italian seasoned dry bread crumbs
1 cup shredded mozzarella cheese
1 egg
2 cloves garlic, minced
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
12 ounces spaghetti, cooked and drained
2 tablespoons grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
  • Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
  • Baked until browned and cooked through, about 15 minutes.
  • Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
  • Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g

BEST LOW-CARB KETO MEATBALLS



Best Low-Carb Keto Meatballs image

These moist and delicious keto-friendly meatballs are made with Parmesan cheese and flaxseed meal, and are perfect for a weeknight dinner. To keep it low carb, make sure to use a low-carb tomato sauce, or even better, a homemade marinara sauce.

Provided by Fioa

Categories     Main Dish Recipes     Meatball Recipes

Time 50m

Yield 6

Number Of Ingredients 8

1 ½ pounds ground beef
1 egg
2 tablespoons grated Parmesan cheese
1 tablespoon flaxseed meal
1 teaspoon dried oregano
salt and ground black pepper to taste
1 tablespoon olive oil
1 (14 ounce) can tomato sauce

Steps:

  • Combine ground beef, egg, Parmesan cheese, flaxseed, oregano, salt, and pepper in a bowl; mix until well combined. Roll mixture into golf ball-size meatballs.
  • Heat olive oil in a large skillet over medium heat. Add meatballs; cook until browned, about 5 minutes on each side. Pour tomato sauce over meatballs; simmer for 25 to 30 minutes.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 4.2 g, Cholesterol 102 mg, Fat 21.8 g, Fiber 1.4 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 475.7 mg, Sugar 2.7 g

BEST EASY MEATBALLS



Best Easy Meatballs image

Full of flavor from Italian herbs, Parmesan cheese, and a blend of ground round and Italian sausage, these meatballs have a nice crust thanks to a bit of time in the oven before they're slow-simmered in marinara sauce. They're the perfect complement to Sunday spaghetti!

Provided by NicoleMcmom

Time 2h45m

Yield 6

Number Of Ingredients 16

cooking spray
⅓ cup minced onion
⅓ cup Italian bread crumbs
⅓ cup half-and-half
¼ cup grated Parmesan cheese
2 large eggs
1 large egg yolk
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
¼ teaspoon dried oregano
1 ¼ pounds ground round beef
½ pound ground Italian sausage
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 (24 ounce) jars marinara sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
  • Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
  • Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
  • Bake in the preheated oven until browned, 12 to 15 minutes.
  • Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

Nutrition Facts : Calories 568.3 calories, Carbohydrate 38.6 g, Cholesterol 178.6 mg, Fat 31.4 g, Fiber 6.4 g, Protein 31.1 g, SaturatedFat 11.6 g, Sodium 1717.9 mg, Sugar 21 g

MY BEST SPAGHETTI & MEATBALLS



My Best Spaghetti & Meatballs image

One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 27

3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup 2% milk
1 large egg, beaten
3 tablespoons minced fresh Italian flat-leaf parsley
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal or additional ground beef
2 tablespoons canola oil
SAUCE:
2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
3/4 cup dry red wine or beef broth
2 cans (28 ounces each) crushed tomatoes
1/4 cup minced fresh parsley
2 teaspoons sugar
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
4 fresh basil leaves, torn into small pieces
Hot cooked spaghetti
Additional grated Parmesan cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.

Nutrition Facts : Calories 290 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.

THE BEST SPAGHETTI AND MEATBALLS



The Best Spaghetti and Meatballs image

Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so the resulting meatballs are tender and light. After browning the meatballs, we finish them in a hearty tomato sauce. The meatballs flavor the sauce as they finish cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup panko
1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped flat-leaf parsley
1 teaspoon fennel seeds
1/2 teaspoon plus a pinch crushed red pepper flakes
1 3/4 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons olive oil, plus more for your hands
1/2 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon tomato paste
1/2 cup dry white wine
One 28-ounce can whole peeled tomatoes
2 large sprigs basil
1 pound spaghetti

Steps:

  • Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream.
  • Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
  • Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
  • Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
  • Transfer the meatballs to a plate. Discard the basil and season with salt.
  • Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving.

MAMA'S BEST EVER SPAGHETTI AND MEATBALLS



Mama's Best Ever Spaghetti and Meatballs image

A classic Italian-American dish that can be as simple or fancy as you want it to be.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

1½ lbs. lean ground beef
½ cup Italian seasoned dry bread crumbs
2 eggs
1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce
12 ounces spaghetti, cooked and drained

Steps:

  • Combine ground beef, bread crumbs, eggs and ½ cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

THE BEST MEATBALLS EVER!



The Best Meatballs Ever! image

This is an old Italian recipe. There is no frying involved. I guarantee you'll love these melt in your mouth meatballs!

Provided by Dawn Michelle

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
2 garlic cloves, chopped
1/4 cup onion, chopped
1 large egg
1/2 cup breadcrumbs (i use italian style)
2 slices white bread (crusts removed)
1 cup chopped fresh basil
2 cups water
tomato sauce, of choice, for stewing

Steps:

  • Place tomato sauce in large pot on the stove on medium heat.
  • Soak crustless bread in medium bowl with the two cups of water about 2 minutes until bread is totally moistened; squeeze out excess water.
  • In a large bowl combine bread and all other ingredients except water, mix well with hands until all are combined. Add water if needed.
  • Transfer onto plastic wrap and flatten meat to about 1/4 inch (this is an easy method to make meatballs eaqual in size, but optional of course; score meat mixture into 2 inch squares, (like a checker board).
  • Roll'em up and place them in sauce.
  • Stew in sauce for 20-25 minutes, stirring occasionally.

Nutrition Facts : Calories 401.3, Fat 24.3, SaturatedFat 9.3, Cholesterol 138.1, Sodium 236.3, Carbohydrate 12.1, Fiber 1, Sugar 1.3, Protein 31.3

THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

THE BEST SWEET AND SOUR PORK MEATBALLS



The Best Sweet and Sour Pork Meatballs image

This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share.

Provided by Maureen Elenga

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h30m

Yield 30

Number Of Ingredients 13

5 pounds bulk Italian sausage
2 (8 ounce) cans water chestnuts, drained and chopped
2 bunches green onion, chopped
½ cup soy sauce
3 eggs, beaten
2 teaspoons garlic powder
2 ½ cups fine dry bread crumbs
1 ¼ cups white sugar
6 tablespoons cornstarch
2 cups white vinegar
1 cup pineapple juice
1 cup ketchup
soy sauce to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
  • While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 25 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 1056.4 mg, Sugar 12.9 g

THE BEST VEGETARIAN MEATBALLS EVER!



The Best Vegetarian Meatballs Ever! image

Seriously. I've made these twice within the span of about 10 days. My omnivore bf LOVED these too. The fennel really gives them that authentic italian meatball flavor, so don't omit. Served these with a cranberry glaze on them (Recipe #107450), mashed sweet potatoes, and some kale. Parmesan cheese occasionally contains rennet, so omit if you're a strict vegetarian. Could even keep these warm in a crockpot/slowcooker with the cranberry glaze on top for a fun party/finger food.

Provided by bliss336

Categories     High Protein

Time 30m

Yield 24 mini muffins, 4 serving(s)

Number Of Ingredients 7

2 (12 ounce) bags of boca brand soy crumbles
4 eggs, slightly beaten
1/2 cup Italian style breadcrumbs
4 minced garlic cloves
1/4 cup grated parmesan cheese
1 teaspoon of your favorite dried Italian herb seasoning (I used oregano 1 tsp parsley 1 tsp basil)
1 teaspoon fennel seed

Steps:

  • Preheat oven to 350 degrees fahrenheit.
  • Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
  • Remove from heat and combine all ingredients in a big bowl.
  • Form mixture into 24 small meatballs
  • Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
  • (I use cooking oil spray to grease the pans for less fat.).

THE BEST TURKEY MEATBALLS!



The Best Turkey Meatballs! image

So juicy, flavorful and tender, you'll never even miss the beef! One of my favorite original recipes I've been making for years, these meatballs always satisfy a hungry crowd and can fool even the biggest Italian palette ;) Once you try these, you'll never go back to the fatty beef! This recipe is a healthy spin on the inspiration of my future mother-in-law's traditional Italian "Sunday Gravy." * Don't be discouraged by this site's "nutritional" numbers. This site is notorious for having problems making correct conversions.

Provided by esactress

Categories     Meatballs

Time 1h40m

Yield 16 meatballs, 8 serving(s)

Number Of Ingredients 15

1.5 (26 ounce) jars marinara sauce
1 1/3 lbs lean ground turkey
2 -3 large celery ribs
2 -3 medium carrots
1/2 medium-large yellow onion
3 garlic cloves, minced
olive oil flavored cooking spray
1/3 cup Italian seasoned breadcrumbs (could be Panko)
1/4 cup pecorino romano cheese, grated
2 -3 teaspoons garlic powder
2 -3 teaspoons onion powder
2 -3 teaspoons dried oregano
2 -3 teaspoons dried basil
1 tablespoon dried parsley
generous amounts salt & pepper

Steps:

  • Begin by heating the tomato sauce over a low heat, covered, in a medium to large pot.
  • While sauce is heating, dice celery, carrots and onion; add to a large bowl. Generously sprinkle with salt and pepper and toss to combine. Mince the garlic and set aside.
  • In a medium skillet, heat cooking spray on medium heat. Once the pan is hot, add diced vegetables and minced garlic and sauté until vegetables start to soften and onions become translucent (about 5 - 7 minutes). Once soft, remove from heat and pour into the same large bowl, completely emptying skillet (reserve skillet). Let stand 5-10 minutes to cool slightly.
  • To the vegetables, add the breadcrumbs, cheese, garlic powder, onion powder, oregano, basil, parsely, salt and pepper. Mix all ingredients using a spoon, then add the meat. Combine with your hands, being careful not to over-knead while evenly incorporating all ingredients (if mixture seems slightly too wet, sprinkle in a little more breadcrumbs or cheese). Form meatballs into balls about 1 1/2 - 1 3/4" in diameter, and set aside on a piece of wax paper. Repeat with remaining meat mixture (should make around 14 - 18 or so meatballs).
  • To the same skillet*, add more cooking spray and heat on medium heat. Once hot, add meatballs, being careful not to overcrowd skillet (work in batches, if needed). Sear meatballs 3-5 minutes per side, gently flipping with tongs. Once both sides have seared, add par-cooked meatballs to your pot of sauce, cover. Repeat with remaining meatballs.
  • Simmer meatballs in sauce, covered, on low heat for 1-3 hours, and enjoy! (Serving Suggestion: my favorite way to serve these meatballs is over a bed of high fiber (such as Dreamfields) or whole wheat pasta with a scoop of low-fat ricotta cheese!).
  • * Though pan-searing the meatballs is the way to get the best results, if this is too labor-intensive or time consuming, you can par-bake the meatballs in the oven instead. After rolling the meat mixture into balls, place all of the balls 1/2"-1" apart on a baking sheet lined with foil and sprayed with cooking spray. Cook the meatballs for 15-30 minutes at 350º, flipping halfway through, then add them to the pot of sauce.

MAMA'S BEST EVER SPAGHETTI & MEATBALLS



Mama's Best Ever Spaghetti & Meatballs image

A classic Italian-American dish that can be as simple or fancy as you want it to be.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 40m

Yield 6

Number Of Ingredients 5

1 ½ pounds lean ground beef
½ cup Italian seasoned dry bread crumbs
2 large eggs eggs
1 (24 ounce) jar RAGÚ® Sauce, divided
12 ounces spaghetti, cooked and drained

Steps:

  • Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs.
  • Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
  • Serve over hot spaghetti.

Nutrition Facts : Calories 633 calories, Carbohydrate 57.9 g, Cholesterol 147.2 mg, Fat 28.8 g, Fiber 9.5 g, Protein 32.7 g, SaturatedFat 10.2 g, Sodium 716.4 mg, Sugar 2.2 g

BEST COCKTAIL MEATBALLS



Best Cocktail Meatballs image

These meatballs are a copy of a dish served at one of our favorite restaurants.

Provided by CHRISCHAD

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 45m

Yield 5

Number Of Ingredients 6

1 pound lean ground beef
⅔ cup evaporated milk
2 (1 ounce) packages dry onion soup mix
¼ cup Worcestershire sauce
1 cup ketchup
½ cup packed brown sugar

Steps:

  • Preheat oven to broil.
  • In a medium-sized mixing bowl, combine hamburger, milk, onion soup mix, and Worcestershire sauce. Roll the mixture into small balls. Arrange meatballs on a cookie sheet. Broil for 10 minutes, or until cooked through.
  • In a small bowl, mix ketchup and brown sugar. Transfer mixture to a slow cooker. Add the meatballs to the slow cooker.
  • Cook meatballs on high for approximately 30 minutes.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 46.7 g, Cholesterol 77.8 mg, Fat 21.7 g, Fiber 0.8 g, Protein 20 g, SaturatedFat 9.1 g, Sodium 1762 mg, Sugar 37.5 g

BEST EVER MEATBALLS (MOM'S)



Best Ever Meatballs (Mom's) image

This is a family favourite from generations back , This receipe freezes very well. It is a fabulous make ahead receipe. It is excellent for a potluck or just for a fabulous change. It is a must try. I have never come accross a sweet and sour meetball receipe as great as this one.

Provided by Kimberley Quinlan

Categories     One Dish Meal

Time 1h30m

Yield 15 15, 4-6 serving(s)

Number Of Ingredients 13

1 lb hamburger
1 cup onion, chopped
2 cups carrots, grated
3 tablespoons vinegar
1/4 cup lemon juice (approx 1/2 lemon)
1/2 cup Splenda brown sugar blend
1 (8 ounce) can tomato soup
1 cup water
3/4 cup celery, diced
1 onion, chopped
1/2 cup Splenda brown sugar blend
3 tablespoons vinegar
1/4 cup lemon juice, 1/2 Lemon

Steps:

  • Combine first 6 ingredients together. Make into meatballs and fry until brown on all sides.
  • Put meatballs in casserole dish.
  • Last 7 ingredients for sauce: Combine and pour over top.
  • Bake in oven at 350°F for 1 hour.
  • Taste the Wow.
  • Serve with rice or potatoes.

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