meatballs recipes, looking for these recipes? check this for 4 best meatballs recipes: Meatballs stuffed with Mozzarella , Lamb Meatballs , Baked Chicken Meatballs(low carb) , Meatballs
Recipe by: Julia Morgan
1 pound ground lamb
2 cloves garlic minced
1/8 cup chopped mint dill and thyme
to taste Salt and pepper
Combine ingredients by hand, not over mixing.
Form balls and place on parchment lined baking sheet.
Bake 400 degrees for 20 minutes
Baked Chicken Meatballs(low carb)
Recipe by: CoolJewel
1 lb. ground chicken
Tsp. Garlic salt
Tsp. Black pepper
Fresh rosemary (a sprig) or 2 tsp. dried rosemary
1 raw egg for binding
1/2 cup grated Parmesan cheese (substitute bread crumbs if desired. I’m trying to avoid the carbs)
Try to drain the water out of the chicken as much as possible. It tends to retain a lot of moisture. Mix all ingredients together in a large bowl. Change
Form mixture into approximately 6 meatballs and place on a nonstick baking sheet, or spray with cooking spray. Change Change
Bake in a 350° F oven for about 45 minutes, or until internal temperature reaches 165°.
Serve over egg noodles, either plain or with a cream sauce!
Recipe by: Daytime
1 lbs ground beef
1 lbs ground pork
1 lbs ground lamb
1 cup Bread crumbs (Panko)
4-5 Garlic cloves finely chopped
1-2 Tbsp Calabrian chili paste or red curry paste
1 cup Parmigiano-Reggiano
1/3 cup Milk
1 bushel Parsley (rough chop)
1 tsp Salt & pepper each (then to taste in sauce)
(mix in some leftover peppers finely chopped too?)
Butter the pan
Put all the meat in a bowl and coat with eggs
Once sticky with eggs, add the salt, pepper, garlic, chili paste and mix by hand. Change
Add the Parmigiano-Reggiano and breadcrumbs and mix
Then add the milk and keep mixing
Finally add a lot of parsley and mix in Change
Coat a large baking sheet with butter and stack the meatballs tightly on the pan (45 grams each, about an ice cream scoop size) Change
Roast them at 475^F for 6-7 minutes, rotating the pan once or twice (or fry in a pan) Change
Submerge the meatballs in sauce and simmer for an hour. Change Change
Meatballs stuffed with Mozzarella
Recipe by: neal.sanghavi
2 slices white sandwich bread (stale or slightly toasted)
1/4 cup breadcrumbs
1/3 cup cold milk
1 lb ground beef 80/20 mix
1/4 lb ground pork
1/2 cup plus 2 tbls grated Parmesan cheese
1/4 cup chopped leaf parsley
2 tbls fresh oregano
1 tbls fresh basil
2 tsp kosher salt
1/2 medium onion grated (about 1/4 cup)
2 minced garlic cloves
1/2 large egg beaten
1/3 cup olive oil
Mozzarella cheese (cut into 1/2 inch circles or squares)
Grate the white bread or pulse into crumbs in a food processor, then In a small bowl toss the food processed bread crumbs with milk to re-hydrate.
In a large bowl, combine the bread crumbs, milk bread, beef, pork, Parmesan, herbs, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Cut out small circles of mozzarella to stuff meatballs.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls around the mozzarella. (Packing the meat mixture too tightly together will result in tough meatballs). Make sure no seams or holes are in the meatballs or the cheese will leak out. Refrigerate for at least 1 hour or up to 24 hours. Change
Heat half the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
Use a stock pot or large sauce pan and put all the meatballs in the pot and pour in marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 to 30 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Change
Note* remember if you cook the meatballs too long the cheese could break out of the meatballs.