Best Juicy Italian Meatballs Recipes
CROCK POT JUICY ITALIAN WEDDING MEATBALLS
This is a great soup for crisp fall evenings. I used thighs or breasts for the cooked chicken and this would be great for leftover chicken.
Provided by mary winecoff
Categories Chicken
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
- Combine rest of ingredients except pasta in crock pot and cook all day on low.
- Add the pasta during the last hour of cooking.
- Freezes well.
JUICY ITALIAN MEATBALLS
I make these meatballs and then freeze and take out what I need for that meal. I only cook my meatball in my sauce for about 30 minutes. If you like soft meatball these are for you.
Provided by School Chef
Categories Meat
Time 35m
Yield 1 ounce, 30 serving(s)
Number Of Ingredients 10
Steps:
- Combine crumbs, cheese, seasonings, eggs and water, blend well.
- Add meat and mix together very well.
- Prepare cookie sheet with pan spray.
- Roll into balls.
- Place on sheet pan and bake.
Nutrition Facts : Calories 79, Fat 4.6, SaturatedFat 1.9, Cholesterol 30.5, Sodium 159.4, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 6
JUICY ITALIAN MEATBALLS
I remember as a kid loving my mom's juicy meatballs and wondered why I could never duplicate them. Mine always seemed so dry. Well one of reasons is my dad would buy a half a cow from local farmers and they left a lot of the fat in the meat and now a days that is not considered good for you so our meat is leaner which can mean drier. I came up with using the pork, beef, veal mixture and added fatty pancetta to get some of that fatness back. The buttermilk soaked bread add tons of moisture and flavor and the gelled stock mimics the (congealed fat) texture and adds more moisture.
Provided by barbara lentz @blentz8
Categories Pork
Number Of Ingredients 17
Steps:
- Pour chicken stock in a bowl. Sprinkle the gelatin over the top and let sit 5 minutes. Place in microwave and cook 1 minutes until gelatin is dissolved. Place in a wide bowl and place in freezer until fully set about 15 minutes.
- Place breadcrumbs in a large bowl. Add the buttermilk and let sit 10 minutes. squeeze the bread with your fingers until all lumps are out and the bread is very moist. Add a little more buttermilk if needed. Add the onion, garlic, Parmigiano-Reggiano, parsley, pancetta, egg yolks, oregano, salt and pepper to the breadcrumb mixture.Finely minced the gelled stock and add that to the mixture. Mix with your hands until everything is well blended. Add the meat and continue to mix with your hands breaking up the meat and blended all the ingredients until evenly distributed.
- Shape into golf ball size meatballs (you can make them bigger or smaller whatever you like) and place on large baking sheet. Place in 375 degree oven and let bake for 30 minutes.
- Place 4 cups of your favorite marinara sauce in large skillet. Heat over medium high heat. Remove the meatballs from the oven and gently place them in the sauce. Simmer the meatballs in the sauce for about 10 minutes. Serve over spaghetti or on their own sprinkled with grated Parmigiano-Reggiano
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
