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Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce

 

1 pound Ground Chicken

1 cup Ricotta Cheese

1 cup Chopped Spinach fresh or frozen works

1/2 cup Breadcrumbs

1 Egg

1 cup Heavy Cream

1/2 cup Parmesan Cheese freshly grated

2 cloves Garlic minced

1 tsp. Italian Seasoning

1 T. Olive Oil

2 T. Fresh Herbs

 

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs. Grease a baking dish with olive oil or butter and place the meatballs evenly apart. Bake the meatballs for 25-30 minutes until cooked through and browned on the outside. In a saucepan over medium heat, combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens. Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning. Pour the Spinach Alfredo Sauce over the meatballs and gently toss to coat evenly. Return to the oven and bake for an additional 10 minutes. Remove from oven, garnish with fresh herbs, and serve warm.

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

 

1-1/4 pounds skinless, boneless chicken thighs or breasts, cut into 1/2-inch pieces

2 ounces chicken fat or fatty bacon, cut into 1/2-inch pieces

2 scallions, both white and green parts, trimmed and thinly sliced crosswise

1 tsp. minced peeled fresh ginger

1/2 tsp. freshly ground black pepper

1-1/2 tsp. coarse salt (kosher or sea)

1/2 tsp. ground coriander

1/4 tsp. ground sansho pepper, or 1/8 tsp. each additional freshly ground black pepper and ground coriander

2 tsp. cornstarch

1 egg white

 

Place the chicken pieces, chicken fat or bacon, if using, scallions, ginger, black pepper, salt, coriander, sansho pepper, cornstarch, and egg white in a food processor fitted with a metal blade. Process the mixture to a coarse puree, running the processor in short bursts. Do not overprocess; the mixture should be lumpy—this is essential for the proper texture. Transfer the dumpling mixture to a bowl (or leave it in the processor bowl) and freeze it, covered, until firm, but not frozen, 20 to 30 minutes. Using a large spoon, scoop out a 1-1/2  inch ball of dumpling mixture and mold it onto the end of a skewer to make a flattish oval about 2 inches long, 1 inch wide, and 1/2 inch thick. Place the skewer on a plate or baking sheet lined with plastic wrap. Repeat until all of the dumpling mixture is used up, wetting or oiling your hands as needed to prevent sticking. You should have 16 to 18 dumplings; refrigerate them, covered, for 1 to 2 hours. Set up the grill for direct grilling and preheat it to high. When ready to cook, brush and generously oil the grill grate. Arrange the dumplings on the hot grate at a diagonal to the bars, placing the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the dumplings until golden brown and cooked through, 3 to 4 minutes per side, 6 to 8 minutes in all. Give each skewer a quarter turn after 1-1/2 minutes to create an attractive crosshatch of grill marks (it also helps the dumplings cook more evenly). Transfer the grilled dumplings to a platter and serve at once.

French Onion Meatballs

French Onion Meatballs

French Onion Meatballs

 

For the onions

 

2 T. olive oil

4 medium yellow onions, thinly sliced (about 6 C.)

3 cloves garlic, thinly sliced

2 bay leaves

1 1/2 tsp. kosher salt

1 tsp. fresh thyme leaves

1/2 tsp. freshly ground black pepper

1/3 C. dry white wine, such as sauvignon blanc

2 T. unsalted butter

 

For the meatballs

 

1 pound 90% lean ground beef

1 large egg, beaten

1/3 C. panko breadcrumbs

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 T. olive oil

 

For the sauce and serving

 

1 T. all-purpose flour

2 C. low-sodium chicken broth

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

6 ounces freshly grated Gruyere cheese (about 1 C.)

Toasted baguette slices, for serving

 

Cook the onions: In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden (but not quite caramelized) and reduced significantly in volume, about 45 minutes. You can add a splash or two of water to the pan if it starts to become dry (this tends to happen around the 30-minute mark).  Add the thyme and black pepper and cook until the herbs are fragrant, about 1 minute. Add the white wine and butter, scraping up the bottom of the pan to loosen any dark bits. Remove and discard the bay leaves and transfer the onions to a plate to let cool slightly. Rinse and wipe out the skillet and set aside.  Make the meatball mixture: In a large bowl, combine the ground beef, egg, panko, salt, and pepper. Once the onions are cool enough to handle, roughly chop half the onions and add them to the meatball mixture.  Use your clean hands to mix everything together until combined. Divide the mixture up into 16 roughly 1 1/2-inch balls. A foolproof way to do this is by forming the meat mixture into an even mound, dividing the mound into quarters, and dividing each quarter into quarters again.  Heat 2 T. of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes.  Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire. Stir well, and let simmer until the sauce has thickened and grown slightly darker in color, about 10 minutes. Preheat the broiler on low. Sprinkle the Gruyere over the meatballs and sauce and broil until the cheese is melted, about 2 minutes.  Serve with toasted baguette slices. Leftover meatballs and sauce will keep for up to 5 days in the fridge.

Finnish Meatballs

Finnish Meatballs

Finnish Meatballs

 

3/4 cup milk

3 slices white bread, crusts removed

6 ounces mild and buttery Gouda-style cheese

1 1/2 cups loosely packed fresh parsley, finely minced

3/4 cup finely minced onion

2 large eggs

2 tsp. salt

1/2 tsp. ground white pepper

1/4 tsp. ground black pepper

1 T. ground allspice

1 pound lean ground beef

1 pound ground pork

1/2 cup flour

3/4 cup chicken or beef broth

1/4 cup vegetable oil, or as needed

1/2 cup heavy cream

 

In a bowl, warm milk in a microwave until just steaming. Remove from heat and press bread into the milk; set aside. Grate cheese on large holes of a box grater and place in a large bowl. Add parsley, onion, eggs, salt, both peppers and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread (discard the milk). Knead by hand until well-blended. Spread flour on a plate. Roll meat mixture into 1 1/2-inch balls, and roll in flour to coat. Place a Dutch oven over very low heat, and add broth. Heat oil in a skillet over medium-high heat until shimmering. Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake the pan to turn meatballs. Continue until well-browned on all sides, adding more oil to the pan as needed. Transfer meatballs to Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Add cream and turn the heat off. Mix gently.

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

Fava Bean and Knotweed Meatballs

 

1.5 lb. ground lamb

1/2 cup Panko breadcrumbs (or coarsely ground bread crumbs)

1 cup finely sliced scallions (or field garlic)

1/2 cup chopped dill

3 tsp. cumin

1/4 tsp. salt

Pepper

1  egg

2 T. grapeseed or canola oil

 

2 cups fava beans, shelled

2 cups tender Japanese knotweed tips

1 T. lemon juice

1 cup chicken broth

20 mint leaves, torn up

1 T. olive oil

 

In a large bowl combine all the meatball ingredients and mix well. (You could do this the day before and leave, covered, in the fridge.) Form the mixture into golfball-sized meatballs. It helps to wet the palms of your hands every now and then, to keep the mixture from sticking. Put aside on a plate (this can also be done the day before, and left covered in the fridge.) Heat a couple of T. of grapeseed oil in a large pan. When it is hot add about 8 meatballs, brown them on two sides; remove to a plate and brown the next batch (they should not be cooked though). Once they have all been browned return them to the pan, and add the fava beans, the lemon juice, and the cup of chicken broth. Over high heat shake the pan to get the beans in touch with the hot liquid. They will begin to lose its fresh green color. After 5 minutes add the knotweed (or peas) and continue cooking until they are tender.

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

Bison Meatballs with Red Wine and Cherry Reduction

 

1 pound ground bison

1 pound ground pork

¼ C. pine nuts

⅓ C. currants

⅓ C. golden raisins

1 egg

5 ounces finely diced cremini mushrooms

3 T. half and half

3 cloves minced garlic

¼ C. diced onions

2 tsp. salt

1 tsp. fresh-cracked pepper

 

Preheat oven to 375°F. Mix the bison and pork in a bowl until combined. Try not to over mix or the meat will become tough. Add in remaining ingredients and mix until well combined. Line a baking sheet with parchment. Roll the meat mixture into 1½- to 2-inch balls and place on the sheet, leaving about 1 inch between them. Bake for 15–18 minutes, until meatballs reach an internal temperature of 165° and are beginning to brown. Note: If you are planning on freezing for later use, freeze uncooked meatballs on a baking sheet then place in freezer bags once frozen; this will keep them from sticking together.

 

For the reduction

2 diced shallots

1 bottle Cabernet

1 C. pitted cherries, fresh or frozen

1 T. sugar

1 tsp. salt

2 T. unsalted butter

 

If using frozen cherries, thaw by placing in a colander and running cold water over them. Sauté shallots in olive oil. Once translucent, add the wine and cherries, cooking over medium-low heat. Reduce the liquid by half, then add the sugar and salt. Use an immersion blender to further break down the cherries. Taste to see if more sugar or salt is required. Remove from heat and stir in butter. Meatballs can be served in the reduction, or the sauce can be placed on the side for dipping.

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

Ground Beef Mummy Meatballs

 

1 lb Lean Ground Beef

1/2 Sweet onion (diced)

1/4 C. Panko breadcrumbs

2 tbsps Fresh parsley (chopped)

1 Large egg

3 cloves Garlic (diced)

1 Pillsbury crescent roll sheet (8-ounce tube)

Yellow mustard (for decorating)

 

Preheat oven to 400°. Line a large, rimmed baking sheet with parchment. In a large bowl, add beef, onion, panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients together with a wooden spoon until well combined, then shape into 1” balls. Place onto baking sheet and set aside. Slice crescent sheet in half widthwise, and then into long, thin strips. Wrap a piece of dough around meatballs to resemble a mummy, leaving a space to make eyes later on.  Bake until meatballs are cooked through, and dough is golden, about 15 minutes. Cover sheet with foil if dough starts to get too dark.  Make two mustard dots for eyes on each mummy meatball and serve

Mummy Meatballs

Mummy Meatballs

Mummy Meatballs

 

24 fresh uncooked Italian-style meatballs (2 tablespoon–size) or 1 pound (454 g) seasoned ground meatball mixture

48 large fettuccine noodles

2 C. (480 ml) marinara sauce

2 T. whole-milk ricotta

3 large pitted black olives, cut into 48 tiny circles, for the pupils

 

Preheat the oven to 375°F (190°C; gas mark 5). If using meatball mixture, form it into twenty-four 2 tablespoon–size meatballs. Cook the fettuccine noodles to al dente according to the package directions, then drain. Let cool a bit before handling in the next step. Wrap 2 cooked fettuccine noodles around each meatball, tucking the pasta ends into each other to secure them around the meatballs. Pour the marinara sauce into the bottom of an 8-inch (20 cm) baking dish, then arrange the meatballs on top of the marinara sauce. Bake for 15 minutes, or until the meatballs are cooked through and the pasta starts to slightly crisp all over. When the meatballs come out of the oven, place the ricotta in a resealable plastic bag and make a small snip off one of the corners. Squeeze 2 dollops of ricotta onto the top of each meatball, then place a black olive circle on the center of each dollop of ricotta for the mummy eyes. Serve immediately, or keep warm in a 200°F (95°C; gas mark ¼) oven until ready to serve.

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

Meatball Sub Sandwiches on Garlic Bread

 

⅓ C. panko bread crumbs

¼ C. grated Parmesan cheese

3 T. chopped fresh parsley leaves and tender stems

2 garlic cloves, finely grated or minced

¾ tsp. kosher salt

½ tsp. dried oregano

¼ tsp. freshly ground black pepper

Pinch of crushed red pepper flakes

1 pound ground beef or turkey, very cold

1 large egg, beaten

1 crusty Italian bread, preferably semolina, about 12 inches long

4 T. (½ stick) unsalted butter, melted

2 garlic cloves, minced or finely grated

2 T. finely chopped fresh parsley or basil

1 T. grated Parmesan cheese

Pinch of crushed red pepper flakes

4 ounces fresh mozzarella, torn or cut into small pieces (1 cup)

1 C. marinara sauce, homemade or store-bought, for serving

 

Place an oven rack 4 inches from the broiler and heat the broiler to high. Make the meatballs: In a large bowl, combine the bread crumbs, Parmesan, parsley, garlic, salt, oregano, black pepper, and red pepper flakes, and mix well. Add the meat and egg and combine with your hands until well mixed. Form into 24 meatballs, each about 1¼ inches in diameter. Place the meatballs on one side of a rimmed sheet pan and broil until golden and firm, 6 to 9 minutes (you don’t need to turn them). Turn off the broiler and set the oven to 425ºF. While the meatballs are broiling, prepare the sandwiches: Use a serrated knife to cut the Italian loaf in half lengthwise, almost but not quite all the way through, and pull it open like a book. Place the bread, cut side up, on a piece of foil just large enough to fit the opened loaf. Put the bread and foil on the empty side of the sheet pan, next to the meatballs (the foil keeps the bread from absorbing the meatball juices and getting soggy). Bake for 3 minutes to toast the bread lightly. In a small bowl, stir together the melted butter, garlic, parsley, Parmesan, and red pepper flakes. Remove the sheet pan from the oven and brush this butter-garlic mixture all over the top of the bread. Using a spatula, push the cooked meatballs close to each other so they’re touching. Sprinkle the mozzarella on top of the meatballs and return the pan to the oven to bake for 5 to 7 more minutes, until the bread is crisp and the mozzarella is melted. To assemble the meatball sub, place the cheesy meatballs on the garlic bread, spoon a little of the marinara sauce on top, and smush the sandwich shut. Cut into pieces and serve more marinara sauce on the side for dunking.

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

 

1 C. packed fresh basil

¼ C. finely grated parmesan cheese

2 T. pine nuts, toasted

2 garlic cloves

pinch of crushed red pepper

salt and pepper

½ C. extra virgin olive oil

 

1 pound lean ground chicken or turkey

¼ C. seasoned breadcrumbs, panko or fine crumbs both work

3 T. pesto

2 T. parmesan cheese

salt and pepper

2 T. olive oil

1 shallot diced

8 C. chicken stock or broth, low sodium is fine – you may want a pinch more salt

12 ounces tiny cut pasta, like ditalini or annellini (tiny circles)

fresh basil, for topping

shaved parmesan, for topping

 

Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week. In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. Heat a large stock pot over medium heat and add 1 T. of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate. Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 T. of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

Cheesy Meatball Sliders

Cheesy Meatball Sliders

Cheesy Meatball Sliders

 

2 pounds lean ground beef (90% lean)

1 C. Italian-style bread crumbs

3 T. prepared pesto

1 large egg, lightly beaten

1 jar (24 ounces) pasta sauce

1 package (18 ounces) Hawaiian sweet rolls

12 slices part-skim mozzarella cheese

1/2 tsp. dried oregano

1/4 C. melted butter

1 T. olive oil

3 garlic cloves, minced

1 tsp. Italian seasoning

1/2 tsp. crushed red pepper flakes

2 T. grated Parmesan cheese

1 C. shredded part-skim mozzarella cheese or shredded Italian cheese blend

Minced fresh basil

 

Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly but thoroughly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside. Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13×9-in. baking dish. Place half the cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops. Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with fresh basil before serving.

Chicken Romano Meatballs

Chicken Romano Meatballs

Chicken Romano Meatballs

 

1 pound ground chicken

2 garlic cloves, minced

1 large egg, lightly beaten

½ C. seasoned bread crumbs

⅓ C. romano cheese

1/4 C. chopped fresh parsley

1/2 tsp. dried basil

½ tsp. dried oregano

½ tsp. crushed red pepper flakes

½ tsp. salt

½ tsp. pepper

PAN SAUCE:

1 shallot diced

2 garlic cloves, minced

½ C. dry white wine, like chardonnay

1 C. chicken stock

1 lemon, sliced

 

Preheat the oven to 350 degrees F. In a bowl, combine the ground chicken with the garlic, egg, bread crumbs, cheese, parsley, dried basil, oregano, pepper flakes, salt and pepper. Mix with clean hands until just combined – do not overmix. Shape the mixture into meatballs that are 1-inch in size – or slightly less. Heat an oven-safe skillet over medium heat and add 1 T. of olive oil. Add the meatballs in a single layer (you may need to do this in batches), browning on all sides, cooking about 5 to 6 minutes in total. You don’t need to cook them fully because we will put them in the oven – just brown them. Transfer the meatballs to a plate. In the same skillet over medium heat, add the shallots and garlic with a pinch of salt and stir. Cook until softened, about 5 minutes. Stir in the white wine, scraping any brown bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 minutes. Add in the sliced lemons and chicken stock. Add the meatballs back into the pan. Bake for 10 to 15 minutes, or until the meatballs are cooked through to 165 degrees F. Serve on sandwiches or with pasta, rice or your favorite vegetable.

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

Easy Pesto Meatballs with Zucchini and Orzo

 

1 lb ground turkey

1/2 cup Italian breadcrumbs

1/4 cup pesto

1/4 cup grated parmesan cheese

1 egg

1/2 T. olive oil

2 T. butter

2 zucchini, thinly sliced

2 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

1 cup uncooked orzo

1/2 lemon, juiced

1/4 cup white wine

1 1/4 cup vegetable broth

1 cup water

 

Combine ground turkey, breadcrumbs, pesto, parmesan and egg in a bowl. Combine with your hands in form into meatballs about the size of a golf ball. Add olive oil to a pan over medium heat. Add the meatballs once the oil is hot and cook until each side is browned, about 3 minutes per side. Transfer the meatballs to a plate. Add butter to that same pan. Once melted, add red pepper flakes. (You can omit this if you don’t like spice!) Stir in the thinly sliced zucchini and cook for about a minute, then add your minced garlic. Add white wine and lemon juice and cook for another 2 minutes. Mix in your orzo, stirring to coat every piece of pasta. Then add broth and water. When you start to see a low simmer, nestle the meatballs back in. Cover the pan and cook for 8 minutes. Uncover and check to make sure your orzo is al dente and your meatballs are cooked all the way through to the center. Serve with additional parmesan cheese on top!

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

3 Ingredient Pesto Meatballs

 

1 lb. ground chicken (or beef)

1/3 cup panko crumbs or oat bran

¼ cup jarred pesto

 

In a large mixing bowl, combine chicken, panko and pesto. Salt, to taste. Mix until fully combined. Roll meat mixture into balls using 1 tbsp mixture per meatball. This recipe will make ~24 meatballs. Heat 2 tbsp olive oil in a large pan over medium heat. Add the meatballs to the pan and cook until browned on the outside and no longer pink on the inside, stirring and flipping the meatballs throughout. They will cook in about 6-8 minutes, depending on the size. Remove from the pan and serve with your favorite pasta recipe.

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

Grilled Hoisin Meatballs

 

32 small leftover meatballs, about a pound

1/2 cup Hoisin sauce

2 T. chili sauce (Sambal)

1 tsp. sesame oil

2 T. soy sauce

Green onions and toasted sesame seeds for garnish

 

Combine hoisin, chili sauce, sesame oil and soy in a small bowl and mix well to combine – set aside. Heat grill to medium/high (or oven to 400). Grill meatballs until fully warmed through and just starting to brown with grill markings (or bake in oven until heated thru and beginning to sizzle, about 15 minutes). Put meatballs in a large bowl and toss with some of the sauce, plate and sprinkle with green onion & sesame seeds.

Pesto French Bread Pizza

Pesto French Bread Pizza

Pesto French Bread Pizza

 

10 leftover meatballs, sliced into rounds

2 T. butter

1 large clove garlic, minced

2 T. flour

1 cup milk

1/4 cup Parmesan cheese

½ C. pesto

1 loaf French bread

1 cup Mozzarella, grated

 

Put slices of meatball in a bowl and toss with pesto – set aside. Melt butter in a medium pot on low heat, add garlic. Cook about a minute or until just fragrant then whisk in flour. Continue stirring and cook about a minute until it becomes a thick paste. Add milk and whisk to incorporate. When it starts to thicken, add Parmesan cheese and stir well until thick & smooth. Preheat broiler. Cut french bread lengthwise and add a generous layer of the cheese sauce to both cut sides. Add a layer of meatballs and top with mozzarella. Place under the broiler until bubbly, melty and gorgeous. Slice & serve.

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

 

1 ½ pounds ground beef

1 ½ pounds ground pork

1 ½ pounds ground veal

1 1/2 cup ricotta

1 cup shredded Parmesan

1 1/2 cup panko bread crumbs

6 large garlic cloves, minced

3 tsp. kosher salt

3 tsp. freshly ground black pepper

1 1/2 tsp. red pepper flakes

3 large egg

 

Makes 36 Meatballs. Preheat the oven to 400°F. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through.

Coconut Curry Meatballs

Coconut Curry Meatballs

Coconut Curry Meatballs

 

30 leftover Meatballs

1 T. olive oil

4 cloves garlic minced

1 medium yellow onion diced

13.5 oz coconut milk

6 oz tomato paste

1 tsp cayenne pepper

2 tsp garam masala

1 tsp curry powder

1/2 tsp ginger powder

1 tsp chili powder

salt and pepper

1 T. tapioca flour optional for thickening

water or broth for thinning

 

In a large skillet heat olive oil over medium high heat. Add onions and cook for 3-5 minutes or until soft. Add in minced garlic and cook for another minute. Pour in coconut milk. Whisk in tomato paste, cayenne pepper, garam masala, curry powder, ginger powder, chili powder, and salt and pepper. Sauce should start to thicken. If you want a thicker sauce, dissolve tapioca starch or corn starch in a bit of warm water and whisk in, bring to boil, reduce to low and simmer. Add meatballs and cover. Cook on med-low for 10-15 minutes or until meatballs are heated through. If sauce is too thick, add a bit of water or broth. Taste for seasoning and adjust spice level as needed. Serve over rice or cauliflower rice, and a side of pita or naan bread. Yum!

Glorious Meatball Pho

Glorious Meatball Pho

Glorious Meatball Pho

 

32 ounces beef stock

2 star anise

3 limes

One 1-inch piece fresh ginger, cut into 4 slices

8 ounces rice noodles

8 leftover Meatballs, warmed slightly in a microwave

One 8-ounce bag bean sprouts

1 bunch green onions, white and light green parts only, sliced into thin strips

1 big handful fresh cilantro

1 small red chile, sliced very thinly

Hoisin sauce for serving

Sriracha for serving

 

Combine the stock, star anise, the juice of two of the limes, and the ginger in a medium pot. Bring to a boil, lower the heat slightly, and simmer for about 15 minutes. Bring a large pot of water to a boil, add the noodles, and cook for 3 minutes. Drain the noodles well and divide among four bowls. Add the meatballs and cover with the stock. Then add some bean sprouts, green onion, cilantro, red chile, and a squeeze of juice from one-quarter of the remaining lime to each bowl. Add some hoisin and sriracha to taste to each bowl and eat.

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

Vegetable Lo Mein with Hoisin Meatballs

 

16-20 leftover Meatballs

1/4 cup hoisin sauce

2 T. rice vinegar

1 T. soy sauce

1 clove garlic minced

1/2 tsp sesame oil

Water if needed

2 chopped scallions for garnish

 

2 T. soy sauce low sodium

2 tsp sugar

1 tsp sesame oil

1 clove garlic minced

1 tsp fresh ginger minced

1 tsp sriracha

 

8 oz. Lo Mein Noodles (you could sub spaghetti if unable to find)

2 T. olive oil

1 red bell pepper sliced

3 scallions chopped

1 clove garlic

1+ cup shredded cabbage purple or green

1 cup sugar snap peas sliced

1 handful baby spinach

 

In a saucepan whisk the meatball sauce ingredients together (except scallions). Stir in meatballs and heat over medium low heat, until meatballs are heated through. Keep on low until ready to serve. Add a little water to thin our the sauce if needed. In a small bowl, whisk the lo mein sauce ingredients together and set aside. Cook the lo mein noodles according to the package instructions to just under al dente. Drain. Toss in a drizzle of oil just to prevent sticking. While the noodles are cooking heat olive oil in a large skillet or wok over med-high heat. Add red bell peppers and scallions and cook for about 3 minutes. Reduce heat to medium. Stir in minced garlic, cabbage, snow peas, and spinach. Stir until spinach is wilted. Toss cooked noodles and sauce into the vegetables until everything is coated. Serve in bowls topped with hoisin meatballs; additional hoisin sauce can be poured over each serving. Garnish with scallions.

Sweet & Sour Meatballs

Sweet & Sour Meatballs

Sweet & Sour Meatballs

 

1/2 cup ketchup

1/4 cup soy sauce

2 T. apple cider vinegar

1 clove garlic, minced

1 T. brown sugar

1 T. cornstarch

1 pound ready made mini meatballs

2 cups cooked brown rice

2 green onions, white & light green parts only, thinly sliced on an angle

sesame seeds for garnish

 

Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil – then turn down heat and simmer. Place the meatballs in the pot, simmer 10-15 minutes until heated through. Serve over rice, garnish sesame seeds and green onions on top.

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

Meatballs with Pine Nuts and Summer Savory

 

1/2 cup (120 ml) milk

1/2 cup (55 g) bread crumbs

1 1/2 pounds (680 g) ground lamb

1/3 cup (45 g) pine nuts

1/2 tsp. salt

1 cup (100 g) chopped scallions, green parts only

2 cloves garlic, very finely chopped

2 T. chopped fresh summer savory (or substitute fresh parsley or oregano)

2 T. pomegranate molasses

1 egg

1/4 cup (60 ml) olive oil

 

Pour the milk onto the bread Squeeze them out and reserve. crumbs and let them absorb the liquid for about 3 minutes. In a large bowl, combine all the ingredients except the olive oil and mix very well. If you have time, leave the bowl in the fridge for an hour to allow the flavors to blend. Heat the oil in a heavy-bottomed pan. Start forming the lamb mixture into small balls the size of pingpong balls. Fry until brown on one side, flip, brown, and remove to a plate when cooked. Cook in 3 or 4 batches and do not overcrowd the pan or it will lose heat and you’ll get gray, steamed meatballs. Alternatively, preheat the oven to 450°F (230°C) and roast the meatballs on an oiled rimmed baking sheet for 15 minutes, turning once. Serve the meatballs at room temperature.

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

Chicken Meatballs in Lemon-Dill Cream Sauce with Asparagus

 

1 cup red onion, minced

extra-virgin olive oil

2 slices country-style bread

½ cup milk

1¾ pounds ground chicken, both dark and white meat together

2 cloves garlic, grated

pinch chili flakes

sea salt and freshly ground black pepper

½ cup minced chives

2 ounces crumbled sheep-milk feta

¾ cup chopped dill, divided

juice and zest of 1 lemon, divided

¼ cup white wine

1 shallot, minced

1 cup heavy cream

16 fat asparagus spears, ends trimmed and stalks peeled

2 T. unsalted butter

 

Preheat oven to 375°F. In a large skillet heat 2 T. olive oil and add the minced red onion. Sauté, stirring, until soft and translucent but not browned, 3–4 minutes. Remove from the heat and set aside to cool. In a large bowl soak the bread in the milk until absorbed, then using your hands rub the bread into crumbs. Add the chicken, ¾ tsp. salt, ½ tsp. freshly ground black pepper, chives, feta, half the dill and half the lemon zest. Add the cooled sautéed onion and use your hands to fold all the ingredients together, being careful not to overwork the meat. Place the onion skillet back on the heat and fry 1 tsp. of the meat mixture on both sides to cook it through; taste and add more salt to the meat if needed, mixing thoroughly with your hands. Using wet hands, form the mixture into 1½-inch balls and arrange on a lined baking sheet. Refrigerate at least 1 hour or up to overnight; freeze if desired and defrost before proceeding with the recipe. When ready to cook, brown the meatballs on all sides in olive oil and return to the baking sheet. Finish cooking in the oven while you make the pan sauce. Heat the same skillet you cooked the meatballs in and add the wine and shallot; deglaze the pan and reduce the wine to just a T. or so, then add the remaining lemon zest, the lemon juice and the heavy cream. Whisk to combine, season with salt and pepper and stir in the remaining dill. Keep warm. In another skillet melt the butter with 2 T. olive oil over medium-high heat and add the asparagus. Pan roast, turning and basting, until the spears are bright green and tender, about 6–8 minutes total. Season with salt and pepper and set aside to keep warm. Remove the meatballs from the oven and add to the pan sauce, rolling them around to coat. Serve with asparagus on the side, garnished with extra dill.

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

Beef and Rice Meatballs with Lemon-Olive Oil Sauce

 

Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Make sure it’s at room temperature so the grains are easy to mash with a fork.

 

1 cup cooked long-grain white rice, room temperature

2 slices hearty white sandwich bread, torn into small pieces

1 cup low-sodium beef broth, divided

4 T. finely chopped fresh dill, divided

Kosher salt and ground black pepper

1 pound 85 percent lean ground beef

1 large egg yolk

3 medium garlic cloves, finely grated

2 tsp. dried oregano, divided

5 T. extra-virgin olive oil, divided

2 T. lemon juice

 

In a large bowl, mash the rice with a fork until smooth and pasty. Add the bread, ¼ cup of broth, 2 T. of dill, 2 tsp. salt and 1 tsp. pepper. Using your hands, mix and mash the ingredients to a paste. Add the beef, egg yolk, half of the garlic and 1 tsp. of oregano, then mix with your hands until the mixture is homogeneous. Divide into 12 portions, form into smooth balls and place on a plate. Refrigerate, uncovered, for about 10 minutes. In a 12-inch nonstick skillet over medium-high, heat 2 T. of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes. Carefully turn the meatballs and cook until browned on the second sides, about another 3 minutes. Add the remaining garlic and the remaining 1 tsp. oregano and cook, stirring, until fragrant, about 30 seconds. Add the remaining ¾ cup broth, then scrape up any browned bits. Bring to a simmer, then cover, reduce to medium-low and cook, gently stirring once or twice, until the centers of the meatballs reach 160°F, 5 to 7 minutes. Using tongs, transfer the meatballs to a serving dish and tent with foil. Bring the liquid in the pan to a boil over medium-high and cook, stirring occasionally, until thick enough that a spatula drawn through it leaves a trail, 2 to 3 minutes. Off heat, whisk in the remaining 3 T. olive oil and the lemon juice. Taste and season with salt and pepper. Pour the sauce over the meatballs and sprinkle with the remaining 2 T. dill.

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

Meatballs and Peas Tagine with Asparagus and Eggs

 

For the meatballs (kefta):

1lb ground beef or lamb

1 small onion, grated

1 garlic, minced

2 tbsp parsley, chopped

2 tbsp cilantro, chopped

½ tsp cumin, freshly ground

¼ tsp paprika

1 pinch of cayenne or to taste (optional)

Salt

Freshly ground black pepper

 

For the sauce and vegetables:

1lb fresh or frozen green peas

½ lb tender asparagus, trimmed and cut into ½ inch segments

2 tbsp oil

1 medium onion, chopped

½ tsp turmeric

1 tsp ground ginger

¼ tsp saffron

Juice of ½ lemon

A small handful of chopped parsley

4 eggs

 

Combine all the ingredients for the kefta together and form into small meatballs. Heat 1 tbsp of oil in a large, fairly deep pan and brown the meatballs on all sides. Remove from pan and set aside.  Pour the remaining oil into the same pan and add the chopped onion. Cook until translucent but not browned. Add the spices and 1 ½ cups of water. Season with salt and pepper and bring to a boil. Gently slide down the meatball and cook, covered, for 15 minutes. Add the peas and asparagus to the sauce and continue cooking for another 10 minutes, uncovered, until the vegetables are tender, and the sauce has thickened a bit. Carefully break the eggs into the sauce and poach them until set. Add the lemon juice and chopped parsley and serve at once with bread to soak up the goodness that is this sauce.

 

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

Crockpot Guiness Glazed Meatballs

 

Meatballs

2 lbs. extra lean ground beef

¾ cups seasoned dried bread crumbs

½ cup minced onion

⅓ cup Guinness beer

4 garlic cloves minced

2 eggs

1 teaspoon paprika

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

Sauce

½ tablespoon oil

½ cup diced onion

3 cloves garlic minced

1 ½ cups Guinness beer

1 6 oz. can tomato paste

½ cup barbeque sauce

½ cup brown sugar

1 tablespoon worcestershire sauce

½ tablespoon whole grain dijon mustard

1 teaspoon thyme

chopped parsley for garnish

 

Preheat oven to 375℉. Line a large sheet pan with parchment paper. In a large bowl, mix all meatball ingredients (ground beef through cayenne pepper) with hands or a large spoon until thoroughly combined. Form mixture into 1 ½” balls and place on sheet pan and cook for 15 minutes. Place in crockpot. While meatballs are cooking, prepare sauce. In a medium saucepan, heat oil and sauté ½ cup diced onion, and 3 garlic cloves over medium high heat for 5 minutes or until onion is softened.

Whisk in 1 ½ cups Guinness beer, tomato paste, barbeque sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil and then turn heat down to low and simmer for 10 minutes. Pour sauce over meatballs in crockpot. Set crockpot to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Sauce:

2 tsp. sesame oil

2 T. garlic minced

2 T. ginger paste

1 C. low sodium soy sauce

2 tsp. sriracha

1 1/2 C. water

1 C. brown sugar

¼ C. hoisin sauce

3 T. oyster sauce

½ tsp. black pepper

 

60 homestyle meatballs

1 C. green onions sliced

2 T. toasted sesame seeds

 

Instant Pot Directions: In a large bowl mix all sauce ingredients together and stir well. Add frozen meatballs to an instant pot liner and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the “cancel” button, then hit the “sauté” button Cook on “sauté” mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice.

 

Slow Cooker Instructions: Add all sauce ingredients to the slow cooker and stir well.  Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid.  Cook on high 1.5 – 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low.  If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top.  When done cooking, garnish with sesame seeds and green onions

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Nonstick cooking spray

4 cups reduced-sodium chicken broth

16 ounces dried orzo pasta

6 ounces thinly sliced pancetta, chopped, or 6 slices bacon, chopped

1 cup chopped onion (1 large)

2 cloves garlic, minced

1 cup dry white wine or reduced-sodium chicken broth

1 cup shredded provolone cheese (4 ounces)

½ cup chopped roasted red sweet peppers

½ cup whipping cream

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 12 ounce package (12) refrigerated cooked turkey Italian meatballs

½ cup panko (Japanese-style bread crumbs)

â…“ cup finely shredded Parmesan cheese

1 teaspoon dried thyme, crushed

2 T. olive oil

Snipped fresh Italian (flat-leaf) parsley (optional)

 

Preheat oven to 400°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a 4-quart Dutch oven bring broth to boiling. Stir in orzo. Cook, uncovered, for 6 to 7 minutes or until orzo is almost tender and liquid is absorbed, stirring occasionally. Remove from heat. In a large skillet cook and stir pancetta over medium heat until brown and crisp. Using a slotted spoon, remove pancetta and drain on paper towels, reserving 1 T. drippings in skillet. Add onion to the reserved drippings; cook over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Remove from heat. Add wine, stirring to scrape up crusty brown bits. Return to heat and simmer, uncovered, about 5 minutes or until wine is reduced by half. Add wine mixture to orzo in Dutch oven. Stir in pancetta, provolone cheese, roasted peppers, whipping cream, salt, and black pepper. Transfer mixture to the prepared baking dish. Add meatballs to baking dish, pressing lightly into orzo mixture. In a small bowl combine panko, Parmesan cheese, and thyme. Drizzle with oil; toss to coat. Sprinkle mixture over meatballs and orzo mixture. Bake, uncovered, about 25 minutes or until bubbly and crumbs are golden. If desired, sprinkle with parsley.

 

Servings: 6

743 calories, (12 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 81 mg cholesterol, 1211 mg sodium, 72 g carbohydrates, 3 g fiber, 5 g sugar, 35 g protein.

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

Orecchiette with Bacon Meatballs

12 ounces ground pork

4 slices bacon or uncured smoked bacon, cut into 1/2-inch pieces*

2 cloves garlic, finely chopped

1/2 tsp. ground black pepper, divided

2 – 3 T. olive oil

8 ounces dried orecchiette pasta

2 small shallots, thinly sliced

3 large tomatoes, coarsely chopped (2 C.)

4 C. kale or spinach, coarsely chopped

1/4 tsp. salt

1/2 C. shaved Parmesan (optional)

 

In a medium bowl combine pork, bacon, garlic and 1/4 tsp. of the pepper until well mixed. Using a tsp., scoop the mixture into the palm of your hand and shape into 1-inch meatballs. Pieces of the bacon should be visible. In a large skillet heat the olive oil over medium-high heat. Add half the meatballs. Cook and stir until meatballs are browned on all sides and the bacon is crisp, about 8 to 10 minutes. Using a slotted spoon, transfer meatballs to paper towel; drain. Repeat with remaining meatballs. Reserving 1 T. bacon drippings in the skillet; set aside. Cook pasta according to package directions in lightly salted water; drain. Reserving about 1/4 C. of cooking liquid. Cook shallot in reserved bacon dripping, over medium-high heat, 3 to 4 minutes, scraping the bottom of the pan with wooden spoon to release the brown bits. Return meatballs to the skillet. Add tomatoes; cook 2 to 3 minutes. Add pasta and kale; toss to combine, adding pasta liquid as needed to moisten the pasta. Season with salt and remaining 1/4 tsp. pepper. Top with Parmesan before serving.   Extra thick bacon does not work with this recipe. It’s too big for the mini meatballs and doesn’t stay incorporated into the meatballs when cooking.

 

Yield: 4 servings

Calories: 673

Fat: 37g

Fiber: 5g

Oven Porcupine Meatballs

Oven Porcupine Meatballs

Oven Porcupine Meatballs

1 pound ground beef

½ C. uncooked regular rice

½ C. water

1/3 C. chopped onions

1 tsp. salt

½ tsp. celery salt

1/8 tsp. garlic powder

1/8 tsp. black pepper

1 can (15 oz.) tomato sauce

1 C. water

2 tsp. Worcestershire sauce

 

Heat oven to 350º. Mix meat, rice, ½ C. water, onion, salts, garlic powder, and pepper. Shape mixture into meatballs. Place meatballs in ungreased, 8 x 8 x 2 baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45 minutes; uncover and bake 15 minutes longer.

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

 

1 Recipe Anytime Turkey Meatballs (32 Meatballs, 38 calories each)

2/3 C. Chili Sauce

½ C. Low Sugar Grape Jelly

2 T. Worcestershire Sauce

1 tsp. Liquid Smoke, optional

¼ tsp. Pepper

 

Make and bake the recipe of anytime turkey meatballs as directed, except making 32 1inch balls, instead of 24. This can be done ahead of time. Preheat oven to 400. Place remaining ingredients in a medium microwave safe bowl and microcook for 2 minutes on high to melt jelly (or in pot over medium heat on stove). Place Meatballs in baking dish, pour sauce over meatballs, and bake 15-20 minutes, until hot and coated with sauce. You could also heat for 2-3 hours on low in a crock pot.

 

Yield: 16 servings (2 meatballs with sauce)

Calories: 90

Fat: 3g

Fiber: 0g

Anytime Turkey Meatballs

Anytime Turkey Meatballs

Anytime Turkey Meatballs

 

20 ounces lean ground turkey

1/2 cup dry breadcrumbs

1/4 cup fresh chopped parsley

1 large egg

3 tablespoons dried minced onion

2 tablespoons low-fat milk

2 tablespoons Worcestershire sauce

2 tablespoons grated Parmesan cheese

1 teaspoon garlic salt

1/2 teaspoon black pepper

 

Preheat oven to 400.  Line sheet pan with foil and spray with cooking spray; set aside.  In large bowl, with spoon or your hands, gently mix all ingredients until combined.  Roll mixture into 32 1 inch meatballs and place on baking sheet.  Bake 15 minutes or until tops and bottoms are browned and meat is cooked through.

Canning Meatballs

Canning Meatballs

6 Large Eggs
6 Cups Soft Bread Crumbs — (about 9 ounces)
1½ Cups Water
1 Cup Onion — finely chopped
1 Tablespoon Salt
¼ Teaspoon Pepper
6 Pounds Ground Beef
Parsley, minced (optional)
2 quarts Broth, Tomato Juice or Boiling water (approximate)

In large bowl, combine first 6 ingredients and parsley if desired. (Let mixture soak up water.) Add beef; mix well. (Do not overhandle). Shape into 12 dozen 1 inch meatballs. (I use a size 60 scoop). Place on shallow baking pan. Bake at 425° for 15 minutes. Pack loosely into hot jars, leaving 1 inch headspace. Add boiling water, tomato juice or Meat stock/broth, leaving 1″ headspace. Adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000 altitude).

Tagged LTS for after canning (so I can find the recipe easier); obviously this is one case where you can’t MAKE it with LTS ingredients.

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat

Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Swedish Meatballs

Swedish Meatballs

1 Beaten Eggswedish meatballs
2 1/4 C. Milk
¾ C. Soft Bread Crumbs
1/2 C. Finely Chopped Onion
1/4 C. Snipped Parsley
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1/2 lb. Ground Beef
1/2 lb. Ground Pork or Lamb
1 T. Butter
2 T. Flour
2 tsp. Beef Bullion
1/8 tsp. Pepper
2-3 C. Cooked Noodles

parsley to garnish, if desired

I bowl, combine egg, 1/4 C. milk, bread crumbs, onion, parsley, and 1/4 tsp. pepper, and nutmeg. Add meat, mix well. Shape into 30 meatballs. Cook half at a time in a skillet with melted butter – about 10 minutes, or until no pink remains. Continue turning to brown evenly throughout cooking time. Remove from pan, reserve 2 T. drippings. Drain meatballs on paper towels. Stir flour, bullion, pepper into reserved rippings. Add remaining milk. Cook and stir until thickened. Add meatballs back to skillet. Heat through. Serve with noodles.

Herbed Turkey Meatballs with Cranberry Sauce

Herbed Turkey Meatballs with Cranberry Sauce

1 T. unsalted butter
1/2 yellow onion, finely chopped
1 small celery stalk, finely chopped
1 lb. ground turkey
1 C. fine fresh bread crumbs
1 egg
2 T. chopped fresh oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2/3 C. fresh orange juice
1 C. fresh or frozen cranberries
1/4 C. sugar

Preheat an oven to 425°F. Lightly oil a rimmed baking sheet. In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside. Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet. Cook the meatballs and make the sauce. Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes. Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately

Baked Teriyaki Chicken Meatballs

Baked Teriyaki Chicken Meatballs

easy-baked-teriyaki-chicken-meatballs-recipe1/4 cup milk
1/4 cup Panko breadcrumbs
1 1/2 pounds ground chicken
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 cup crushed pineapple (juices drained)
1/4 teaspoon salt
1/4 teaspoon black pepper

1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup pineapple juice
1/4 cup brown sugar
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons cornstarch
1 Tablespoon water

Make the meatballs: Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. The meatball mixture will be very wet while you are shaping it into balls, however the added liquid from the milk and crushed pineapple helps guarantee the meatballs will be very moist.

Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce: In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully. In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.

Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

Baked B-B-Q Meatballs

Baked B-B-Q Meatballs

1e72784bae313667734bd98705b705042 pounds ground beef
¾ cup rolled oats
1 cup non-fat milk
3 teaspoons dried onion flakes
1 teaspoon salt
½ teaspoon pepper
all-purpose flour

Sauce:
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
½ cup water
3 tablespoons vinegar
6 tablespoons dried onion flakes

Preheat oven to 350ºF. Combine ingredients and form into small balls. Roll in flour and brown in a skillet. Place meatballs in baking dish. Combine all ingredients for sauce and pour over meatballs. Bake at 350ºF for 30 to 40 minutes.

Yield: 10 servings
Calories: 320
Fat: 18g
Fiber: 0g

Hawaiian Burger Bites

Hawaiian Burger Bites

picaONdjD1/2 cup Sweet Honey Barbecue Sauce

¼ cup grape jelly

24 small frozen fully cooked meatballs (about 1 lb.)

24 drained canned pineapple chunks (about 1/2 of 20-oz. can) (or fresh pineapple)

1 large red pepper, cut into 24 pieces

COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently. ADD meatballs; cook 10 min. or until heated through, stirring occasionally. THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.