Best Italian Cocktail Meatballs With Herbs And Ricotta Recipes

Italian Cocktail Meatballs image

Provided by Bobbie

Categories Meat

Time 2h45m

Yield 36 piecres

Number Of Ingredients 21

1 1/2 lbs ground chuck
1/2 lb ground sausage (like Jimmy Dean regular)
salt & pepper
1/4 teaspoon oregano (not powdered)
1/2 teaspoon fennel seed (do not omit)
1 medium onion, finely minced
1 tablespoon fresh parsley, finely minced
1 garlic clove, crushed
2 tablespoons flour
2 eggs, well beaten
1/4 cup olive oil
1 dash italian seasoning
2 (6 ounce) cans tomato paste
2 (6 ounce) cans water
salt & pepper
1 bay leaf
1 dash italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon oregano (not powdered)
1/8 cup chianti wine (or other red wine)
1 teaspoon parmesan cheese, grated

Steps:

Thoroughly mix all the meatball ingredients, except olive oil. Roll into ½" balls and fry in oil until well browned. Drain, set aside until sauce is ready.
Combine all ingredients, except cheese in the skillet meatballs were cooked in (if there is a lot of fat, remove most of it - leaving any browned bits in the skillet). Bring to a boil, reduce heat and simmer 1 hour over very low heat. Add meatballs and simmer another hour, stirring several times very gently. Pour into chafing dish, crockpot or other serving dish and sprinkle with grated Parmesan cheese.
These freeze well - just be careful when defrosting and breaking them up. Be gentle - so not to break up the meatballs.
Note: I have indicated this makes about 36 meatballs -- but that's just a complete guess off the top of my head! I couldn't post the recipe without putting something in that field!

Nutrition Facts : Calories 97.8, Fat 6.8, SaturatedFat 2, Cholesterol 33.2, Sodium 176.8, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 6.4

Cocktail Meatballs image

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound lean ground beef
1 large egg
1 cup shredded Cheddar cheese (about 4 ounces)
1/2 cup breadcrumbs
1/2 onion, grated
1 clove garlic, grated
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon paprika
Kosher salt and freshly ground pepper
1/4 cup ketchup
2 tablespoons packed light brown sugar
Sliced scallions, for topping

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet.
Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions.