Best Dremas Mini Meatball Fondue Recipes

Fondue with Meatballs image

Provided by EAT SMARTER

Time 45m

Yield 4

Number Of Ingredients 23

Steps:

For the peanut sauce: Peel the garlic and chop finely. Puree with the peanut butter, coconut milk and Sambal Oelek. Season with soy sauce and a squeeze of lime juice.
For the fish sauce: Mix all the ingredients together and season to taste. Put both sauces in bowls and refrigerate until ready to serve.
For the vegetables: Rinse and peel the carrot, radish and cucumber. Cut into 6 cm (approximately 2 inch) strips. Rinse the soybean sprouts. Rinse and spin dry the lettuce. Garnish with the sprouts and the remaining vegetables on a plate. Rinse the cilantro, pluck off the leaves and spread it evenly on top.
For the meatballs: Peel the garlic and ginger and chop finely. Soak the bread in warm water, drain and knead with the garlic, ginger, egg and ground beef. Season with salt and pepper and form small balls.
Heat the oil in a fondue pot and place the pot on a chafing dish. Using fondue forks or sieves, fry the meatballs until golden brown. Remove and serve with the sauces. Serve the vegetables separately.

Mini Meatballs image

Provided by Trisha Yearwood

Categories appetizer

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

Preheat the oven to 350 degrees F.
In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

Family-Style Meatball

Provided by Ann Taylor Pittman

Time 30m

Yield Serves 4 (serving size: 6 bread slices, 6 meatballs, and about 1/2 cup sauce)

Number Of Ingredients 15

Cooking spray
3/4 cup shredded zucchini (about 1 small zucchini)
12 ounces ground turkey
1/3 cup shredded yellow onion (from 1 small onion)
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
1 tablespoon olive oil
8 ounces sliced cremini mushrooms
2 garlic cloves, minced
1 1/2 cups lower-sodium marinara sauce (such as Rao's or Dell'Amore)
1/4 cup water
4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
4 ounces whole-wheat baguette, cut into 24 thin slices and toasted

Steps:

Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.
Place zucchini between a double layer of paper towels; squeeze to extract excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper, and egg in a bowl. Form 24 meatballs with turkey mixture, about 1 tablespoon each; arrange on prepared baking sheet. (Turkey mixture will be very soft, but it firms up as meatballs cook.) Bake at 400°F until fully cooked, about 12 minutes.
Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.
Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.

Nutrition Facts : Calories 403, Carbohydrate 26 g, Fat 21 g, Fiber 3 g, Protein 31 g, SaturatedFat 6 g, Sodium 693 mg, Sugar 7 g, UnsaturatedFat 12 g

Mini Meatball Subs image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 12 mini subs

Number Of Ingredients 8

12 frozen dinner rolls, thawed and risen
6 slices provolone, halved
3/4 cup marinara sauce, plus more for serving
12 frozen Italian meatballs, thawed
1/2 cup sliced deli peppers
3 tablespoons olive oil
1 tablespoon grated Parmesan
Pinch of crushed red pepper flakes

Steps:

Preheat the oven to 375 degrees F. Line the bottom of a sheet pan with parchment paper.
Flatten each roll into a 6-inch round. Onto each flattened roll, add a half slice of provolone, 1 tablespoon of marinara sauce, a meatball and, finally, a slice of the deli peppers.
Fold opposite sides of each roll up and over the meatball, pinching them together. Continue folding and pinching the sides together until the meatball and filling are completely encased in the dough. Place seam-side down onto the prepared sheet pan.
Mix together the olive oil, Parmesan and red pepper flakes in a small bowl. Brush the top of each roll with the mixture. Bake until golden and crisp, 16 to 18 minutes. Serve with warm marinara on the side.