Best Jolly Giant Meatballs Recipes

Jolly Giant Meatballs image

Provided by Food Network

Time 1h

Yield 6 Servings

Number Of Ingredients 8

2 pounds ground beef chuck (80% lean)
1 (14.5-ounce) can French-style green beans, rinsed and drained
2 large eggs
1 cup Market Pantry® Italian Seasoned Bread Crumbs
¼ cup shredded Parmesan cheese, plus more for serving
½ teaspoon each salt and freshly ground black pepper
1 (23.75-ounce) jar Market Pantry® Garden Combo Pasta Sauce
1 pound linguine

Steps:

1. Preheat the oven to 425°F.
2. In a large bowl, mix the beef, green beans, eggs, bread crumbs, Parmesan, salt, and pepper with your hands until well mixed. Form into 9 baseball-sized meatballs and place in a single layer in a 13-by-9-by-2-inch baking dish.
3. Cover with foil and bake until browned and a meat thermometer inserted in the center registers 165°F, about 35 minutes. Uncover, pour the sauce over the meatballs, and bake, uncovered, for 15 minutes longer. Transfer 3 meatballs to an airtight container and refrigerate for the Meatball Pizza.
4. Meanwhile, cook the linguine according to the package's directions. Divide among serving dishes and top with the meatballs and sauce and Parmesan.
Tip: The meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

Jolly Giant Meatballs image

Provided by TARGETreg Recipes

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground chuck (80% lean)
1 (14 1/2 ounce) can French style green beans, rinsed and drained
2 large eggs
1 cup Market Pantry® Italian Seasoned Bread Crumbs
1/4 cup shredded parmesan cheese, plus more for serving
salt & freshly ground black pepper
1 (23 3/4 ounce) jar Market Pantry® Garden Combo Pasta Sauce
1 lb linguine

Steps:

Preheat the oven to 425ºF.
In a large bowl, mix the beef, green beans, eggs, bread crumbs, Parmesan, salt, and pepper with your hands until well mixed. Form into 9 baseball-sized meatballs and place in a single layer in a 13-by-9-by-2-inch baking dish.
Cover with foil and bake until browned and a meat thermometer inserted in the center registers 165ºF, about 35 minutes. Uncover, pour the sauce over the meatballs, and bake, uncovered, for 15 minutes longer. Transfer 3 meatballs to an airtight container and refrigerate for the Meatball Pizza.
Meanwhile, cook the linguine according to the package's directions. Divide among serving dishes and top with the meatballs and sauce and Parmesan.
Tip: The meatballs can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

Nutrition Facts : Calories 686.3, Fat 29.9, SaturatedFat 11.8, Cholesterol 170, Sodium 346, Carbohydrate 61, Fiber 4.5, Sugar 3, Protein 40.9