Best Comfort Meatballs Recipes

COMFORT MEATBALLS

Comfort Meatballs image

Provided by Ree Drummond : Food Network

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco

Steps:

For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.

COMFORT MEATBALLS(THE PIONEER WOMAN)

Comfort Meatballs(The Pioneer Woman) image

Make a double batch and keep some in the freezer for busy cold nights. Make extra sauce for dipping! From Ree Drummond's episode Potluck Sunday, this has many excellent reviews!

Provided by Sharon123

Categories Meatballs

Time 1h15m

Yield 6-8

Number Of Ingredients 14

Ingredients

1 1/2 lbs ground beef
3/4 cup quick oats
1 cup milk (can use non dairy)
3 tablespoons very finely minced onions
1 1/2 teaspoons salt
plenty ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
1 cup ketchup
4 -6 tablespoons minced onions
3 tablespoons distilled white vinegar (or apple cider vinegar)
2 tablespoons sugar (brown sugar is good)
2 tablespoons Worcestershire sauce
1 dash hot sauce, such as Tabasco

Steps:

For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.

COMFORT SOUP (SPINACH & MEATBALLS)

Comfort Soup (Spinach & Meatballs) image

This simple soup is a savory dish passed on to me by a childhood friend's mother. She raised 6 kids and knew how to please a hungry crowd (the boys are all over 6'5") on a tight budget in a hurry! Soup is comforting but I have found this one to be especially soothing to body and soul. UPDATE: the meat juices are what make the flavor of the broth, so if the beef is too lean (or not enough is used), there won't be an oily sheen to the soup, which is what gives it the wonderful taste.

Provided by Marla Swoffer

Categories Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups chicken broth (or 2 cans)
1 lb ground beef (or turkey if you prefer)
1/4 cup parmesan cheese (Kraft is fine)
1/8 teaspoon ground black pepper
1 (10 ounce) package frozen spinach

Steps:

Heat chicken broth to boiling.
Meanwhile, combine beef, cheese and pepper.
Knead lightly to mix but don't overdo it.
Roll into 1 inch meatballs.
Drop meatballs into boiling broth and reduce heat to simmering (medium low usually).
Cook for 10 minutes.
Add spinach and cook for 10 more minutes.
Serve with french bread if you have it.

COMFORT ESSENTIALS: MEATBALLS WITH MUSHROOM GRAVY

Comfort Essentials: Meatballs with Mushroom Gravy image

Okay, as I pen these words, Autumn has begun; the days are getting shorter, the nights are getting longer, and the evenings are getting distinctly cooler. That makes for a perfect combination for good ole' comfort food. This is one of my first Autumn experiments... it is a combination of meatballs, yummy mushroom gravy, and...

Provided by Andy Anderson !

Categories Beef

Time 30m

Number Of Ingredients 17

Ingredients

PLAN/PURCHASE
THE MEATBALLS
6 - 8 medium homemade meatballs, more on that later
THE MUSHROOM GRAVY
2 slice applewood smoked bacon, chopped
2 Tbsp sweet butter, unsalted
8 oz button mushrooms, sliced; including the stems
1 clove garlic, minced
1 pinch cayenne pepper
1/2 Tbsp dried basil
1/2 Tbsp dried orgeano
1/2 c heavy cream
1/2 c dry white wine (chardonnay, or sauvignon blanc)heavy cream
salt, kosher variety, to taste
white pepper, freshly ground, to taste
ADDITIONAL ITEMS
mash taters, or possibly egg noodles

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. THE MEATBALLS
4. Okay, the meatballs are totally up to you...they could be store bought, or homemade. But, in my opinion, homemade is the way to go. Here is my go to meatball recipe, given to me by my Aunt Josephine: https://www.justapinch.com/recipes/main-course/pork/delicious-beef-pork-meatballs.html?r=12 Whatever recipe you choose, precook the meatballs and keep them nice and warm.
5. THE MUSHROOM GRAVY
6. Add the bacon to a sauté pan, and cook over medium heat, until cooked, but not crispy.
7. Add the butter to the pan.
8. When the foaming subsides add the mushrooms.
9. Sauté until the mushrooms have given up their moisture, and are slightly browned, about 6 to 8 minutes.
10. Add the garlic, cayenne, basil, and oregano, and then sauté for 2 minutes.
11. Make sure to keep the pan active, so that nothing burns.
12. Chef's Note: At this point you can stop the recipe; ignore the wine and cream, and serve these mushrooms over a nice burger or steak. However, if you want the gravy, please continue :-)
13. Mix the wine with the cream, and then add it to the pan. Continue stirring until the liquid is reduced by half, about 4 to 6 minutes.
14. Taste the sauce, and then add a small amount of salt & pepper, (if necessary) and then taste again.
15. Chef's Note: Salt & taste... Salt & taste... our instructor would say to us... How can you hope to be a chef, if you don't taste your work?
16. Take the pan off heat.
17. Chef's Tip: Although the dynamics of the sauce will change, if you're opposed to wine, you can substitute a good chicken stock (not broth).
18. PLATE/PRESENT
19. Place some good mash taters or wide egg noodles on a plate, top with 3 or 4 meatballs, and then cover with the mushroom sauce. A few slices of bread would not be amiss. Enjoy.
20. Keep the faith, and keep cooking.

REE DRUMMOND'S COMFORT MEATBALLS RECIPE - (4.5/5)

Ree Drummond's Comfort Meatballs Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 16

Ingredients

Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco

Steps:

For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Bake until bubbly and hot, about 45 minutes.