BEST MEATBALLS RECIPE RECIPES

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BEST SPAGHETTI AND MEATBALLS RECIPE: HOW TO MAKE IT



Best Spaghetti and Meatballs Recipe: How to Make It image

One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 1043mg sodium, CarbohydrateContent 59g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 30g protein.

BEST SWEDISH MEATBALLS RECIPE: HOW TO MAKE IT



Best Swedish Meatballs Recipe: How to Make It image

Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.—Rev. Jim Thyren, West Pittston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 20 minutes

Prep Time 50 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups soft bread crumbs
1 cup half-and-half cream
1 egg, beaten
1/3 cup chopped onion
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 pound each ground beef, veal and pork
GRAVY:
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) beef broth
1/2 cup hot brewed coffee
Hot cooked egg noodles, optional

Steps:

  • In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.

Nutrition Facts : Calories 371 calories, FatContent 24g fat (10g saturated fat), CholesterolContent 135mg cholesterol, SodiumContent 878mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 24g protein.

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BEST SPAGHETTI AND MEATBALLS RECIPE: HOW TO MAKE IT
One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 519 calories per serving
  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
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BEST SWEDISH MEATBALLS RECIPE: HOW TO MAKE IT
Our family has been using this recipe for more than 40 years. The tender meatballs are made with a combination of beef, veal and pork, then spiced with nutmeg and ginger. If your family likes their meatballs a little milder, reduce the nutmeg to 1/2 teaspoon. Coffee adds nice color to the gravy, which is delicious over noodles.—Rev. Jim Thyren, West Pittston, Pennsylvania
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Dinner
Calories 371 calories per serving
  • In a large bowl, combine bread crumbs and cream; let stand for 5 minutes. Stir in the egg, onion, parsley, salt, nutmeg and ginger. Crumble meat over mixture and mix well., Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, at 350° for 20-25 minutes or until no longer pink. Drain on paper towels. , Transfer meatballs to a greased 11x7-in. baking dish. Scrape pan drippings into a small saucepan; stir in flour until blended. Gradually stir in broth and coffee. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meatballs. , Bake, uncovered, for 30-35 minutes or until bubbly. Serve with noodles if desired.
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This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!
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BEST MEATBALL RECIPE | EASY PASTA IDEAS | JAMIE OLIVER
This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour – a simple, wholesome dinner for the whole family.
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    1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
    2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
    3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
    4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
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    7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
    8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
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    13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
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Total Time 6 hours
Category Dinner, Main course
Calories 260 calories per serving
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This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!
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Reviews 4.5
Total Time 1 hours 55 minutes
Calories 136.4 per serving
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See details


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This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour – a simple, wholesome dinner for the whole family.
From jamieoliver.com
Total Time 45 minutes
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    1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
    2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
    3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
    4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
    5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm them up.
    6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
    7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
    8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
    9. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
    10. Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
    11. Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
    12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
    13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
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Make a great dinner with these Keto Meatballs.
From delish.com
Reviews 4.4
Total Time 50 minutes
Category gluten-free, low sugar, nut-free, weeknight meals, winter, comfort food, dinner, main dish, meat
Cuisine American, Italian
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