Best Best Meatballs Ever Recipes

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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

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.

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

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 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.).

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 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.

MAMA'S BEST EVER SPAGHETTI & MEATBALLS



Mama's Best Ever Spaghetti & Meatballs image

Make and share this Mama's Best Ever Spaghetti & Meatballs recipe from Food.com.

Provided by Ragu8823

Categories     Meatballs

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

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

Steps:

  • Directions.
  • 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.

BEST EVER SWEET & SOUR CHICKEN MEATBALLS



Best Ever Sweet & Sour Chicken Meatballs image

This is a incredible recipe! It is a restaurant style recipe and although the long list of ingredients looks quite long, I promise you, it is easy to make and wonderful! 8)

Provided by OceanIvy

Categories     Chicken

Time 40m

Yield 12 meatballs

Number Of Ingredients 19

2 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 large carrot, chopped
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1/4 cup brown sugar, firmly packed
1/4 cup distilled white vinegar
1 (8 ounce) can crushed pineapple in juice
1/4 cup ketchup
1 slice white bread
2 tablespoons milk
3/4 lb ground chicken
1/2 zucchini, shredded
1 egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups instant rice

Steps:

  • Heat olive oil in large skillet; add onion, green pepper and carrot. Cook 5 minutes until onion is softened.
  • Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.
  • Simmer 10 minutes or until vegetables are tender.
  • While that's cooking, soak bread in milk in large bowl until milk is absorbed.
  • Mix together with chicken, zucchini, egg, salt, pepper and garlic powder.
  • Shape 12 meatballs, approx 2 tablespoons mixture each.
  • Drop meatballs into the simmering sauce, cook 15 minutes or until cooked through.
  • Turn over once during cooking; remove from heat and stir in rice.
  • Cover and let stand 5 minutes.
  • Fluff rice with fork before serving.

MAMA'S BEST EVER SPAGHETTI & MEATBALLS



Mama's Best Ever Spaghetti & Meatballs image

Found this in a magazine...it could not be easier and tastes good too! Feel free to use your own favorite spaghetti sauce!

Provided by Cherie Hammond

Categories     Pasta

Time 40m

Number Of Ingredients 5

1 lb ground round
1/2 c italian dry bread crumbs (use a little more if needed)
1 egg
1 jar(s) ragu old world style smooth pasta sauce (1 lb. 10) or sauce of your choice
8 oz spaghetti, cooked

Steps:

  • 1. Combine ground beef, bread crumbs and egg; shape into 12 meatballs.
  • 2. Bring pasta sauce to a boil in 3-quart saucepan. Stir in uncooked meatballs.
  • 3. Simmer, covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.
  • 4. Hint...just made this again...kids loved it...and I used more pasta sauce so that there would be plenty of sauce with the noodles and and meat balls. I used a 2 lb jar. And, I made Crispy Garlic Toast to go with it!

BEST EVER MEATBALLS IN TOMATO SAUCE



Best Ever Meatballs in Tomato Sauce image

Perfect over spaghetti or another pasta, these light yet savory meatballs are also surprisingly good served over steaming hot couscous, quartered baked potatoes, or packed into a split toasted sub roll.

Provided by looneytunesfan

Categories     Long Grain Rice

Time 4h50m

Yield 8 serving(s)

Number Of Ingredients 18

1/4 cup uncooked converted long grain rice
2 lbs lean ground beef
2 large eggs, lightly beaten
1 onion, grated
2 garlic cloves, minced
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 piece cinnamon stick (2 inches long)
1 (28 ounce) can tomatoes, in juice
2 tablespoons lemon juice

Steps:

  • To make meatballs: In a bowl, stir rice into 4 cups boiling water. Set aside for 30 minutes to soak. Drain well. Return rice to bowl. Add remaining ingredients, except oil, and mix well. Form into 16 balls, each about 2 inch in diameter.
  • In a large nonstick skillet, heat oil over medium high heat. Add meatballs, in batches, and brown on all sides. Transfer to slow cooker. Drain all but 1 Tablespoon fat from pan. (If you used extra lean ground beef, you may have to add oil.).
  • To make tomato sauce: Reduce heat to medium. Add onions to pan and cook, stirring until softened. Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Stir in tomatoes and lemon juice and bring to a boil, breaking up tomatoes with a spoon as they cook.
  • Pour sauce over meatballs. Cover and cook on HIGH 4 hours or on LOW for 8 hours, until meatballs are no longer pink inside. Discard cinnamon stick.

Nutrition Facts : Calories 312, Fat 16.4, SaturatedFat 5.5, Cholesterol 126.6, Sodium 535.9, Carbohydrate 14.5, Fiber 2.2, Sugar 4.7, Protein 26.2

BEST MEATBALLS EVER RECIPE - (4.4/5)



Best Meatballs Ever Recipe - (4.4/5) image

Provided by á-11135

Number Of Ingredients 11

1-pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

Steps:

  • Preheat oven to 400°F. Place the beef into a mixing bowl and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Then add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center for about 20 to 25 minutes.

BEST EVER SPAGHETTI MEATBALLS



Best Ever Spaghetti Meatballs image

I've made spaghetti meatballs at home many times,experienced making with ground beef,ground turkey,ground chicken,but this one has won my husband's heart big time,and he just can't stop talking about how bad he wants this again!perfect flavor and perfect texture!a little secret:no vegetable added to the meat mixture this time,maybe that was it which makes the difference.

Provided by sashas kitchen

Categories     Spaghetti

Time 55m

Yield 18 meatballs, 3 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 large egg
1/4 cup plain breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup chunky tomato pasta sauce
1/4 cup milk
1/4 teaspoon dried basil
250 g spaghetti

Steps:

  • in a large pot,mix all the ingredients together,use your hands to combine them well.then form the meat mixture into 18 meatballs,about 1.5 inch diameters each.spray a shallow baking tray with cooking spray and line the meatballs onto the tray,chill in the fridge for 1 hours.
  • preheat the oven to 350F,bake the meatballs for 15 min until lightly golden,in the meantime,heat the pasta sauce on stove top until heated through,stir frequently.
  • when the meatballs are done,carefully scoop them into the sauce,coat them evenly with pasta sauce,add 1/4 cup milk,dried basil,and stir well,simmer over low heat for 15 minute.
  • cook the pasta in boiling water for 11 min,drain and serve with the meatball sauce on top,sprinkle with some shredded cheese and basil.

Nutrition Facts : Calories 654.9, Fat 16.9, SaturatedFat 4.8, Cholesterol 192.9, Sodium 247, Carbohydrate 79.4, Fiber 3.8, Sugar 2.5, Protein 43

BEST EVER VENISON MEATBALLS - A MUST TRY | MISS ALLIE'S KITCHEN



Best Ever Venison Meatballs - A Must Try | Miss Allie's Kitchen image

Are you trying to use up deer meat, but you don't really like the gamey flavor? These Venison Meatballs tender & meaty and you wouldn't even know they're venison.

Provided by @MakeItYours

Number Of Ingredients 11

2 Tbsp. olive oil
1 yellow onion, finely diced
4 garlic cloves, minced
1 Tbsp. red wine vinegar
1 Tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1 lb. ground venison
1/2 lb. ground pork
1 egg
1/4 cup almond meal

Steps:

  • Preheat the oven to 375 F.
  • Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
  • Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
  • Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
  • Place in the oven for 20 - 25 minutes until the meatballs are golden brown and cooked through.
  • Remove any fat that has rendered off the meatballs.
  • Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

BEST MEATBALLS EVER



Best Meatballs Ever image

I love this sauce it is sweet tangy with a little heat. The meatballs are so moist and flavorful from cooking in the sauce. yum

Provided by barbara lentz

Categories     Beef

Time 1h10m

Number Of Ingredients 14

FOR THE MEATBALLS
1 lb ground beef
1/2 lb ground pork
1 c fine breadcrumbs
1 oz pkg. lipton onion soup mix
3 large eggs
4 clove garlic minced
FOR THE SAUCE
14 oz can sauerkraut
14 oz can whole berry cranberry sauce
1 1/2 c brown sugar
2 12 oz bottles of chili sauce
water from the chili sauce bottles
1 tsp red pepper flakes

Steps:

  • 1. Preheat oven 350 degrees. Mix the ingredients for the meatballs together. Shape into desired size meatballs. Place in a 9x13 baking pan.
  • 2. Mix all ingredients for the sauce together in a saucepan. Fill the empty chili bottles with water and add to the pan. Cook until the ingredients are well combined and the cranberry sauce is melted.
  • 3. Pour over top the meatballs and bake for about an hour.

BEST MEATBALLS EVER



BEST MEATBALLS EVER image

Categories     Lamb     Simmer

Yield 6 people

Number Of Ingredients 15

8 ounces ground pork
8 ounces ground veal
4 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
1 large egg, beaten to blend
1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
All purpose flour
1/4 cup extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/4 teaspoon crumbled saffron threads

Steps:

  • Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside. Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. Place meatballs with sauce on platter. Top with leftover parsley. (Optional.)

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