HOW TO MAKE BEEF MEATBALLS RECIPES

Name: Quick and Simple Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 48 meatballs.
Cuisine: Europe, Italian
Ingredients: 2 large eggs; 1/4 cup water; 1 small onion, finely chopped; 1-1/3 cups soft bread crumbs; 2/3 cup grated Parmesan cheese; 2 garlic cloves, minced; 2 teaspoons Italian seasoning; 1-1/2 teaspoons salt; 2 pounds ground beef

QUICK AND SIMPLE MEATBALLS RECIPE: HOW TO MAKE IT

Quick and Simple Meatballs Recipe: How to Make It image

Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 48 meatballs.

Number Of Ingredients 9

Ingredients

2 large eggs
1/4 cup water
1 small onion, finely chopped
1-1/3 cups soft bread crumbs
2/3 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
2 pounds ground beef

Steps:

Preheat oven to 375°. In a large bowl, crumble beef. Add eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes.

Nutrition Facts : Calories 276 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 533mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 24g protein.

SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES

Simple meatball recipe | Jamie Oliver beef recipes image

These smashing beef and pork meatballs are easy to make and healthy, too.

Total Time 1 hours 50 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 small onion
1 fresh red chilli
olive oil
2 x 400 g tins of quality plum tomatoes
2 slices of stale bread
250 g lean minced beef or higher-welfare veal
250 g lean minced higher-welfare pork
½ teaspoon ground nutmeg
1 lemon
1 large free-range egg yolk
1 sprig of fresh sage
1 sprig of fresh rosemary
1 large handful of garden peas
pecorino cheese
a few sprigs of fresh marjoram optional

Steps:

1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).

Nutrition Facts : Calories 306 calories, FatContent 9.6 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 37.5 g protein, CarbohydrateContent 19.1 g carbohydrate, SugarContent 7.9 g sugar, SodiumContent 1.48 g salt, FiberContent 3.1 g fibre

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MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES

From jamieoliver.com
Total Time 1 hours
Calories 714 calories per serving

1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

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Category Dinner
Calories 421 calories per serving

In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

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QUICK AND SIMPLE MEATBALLS RECIPE: HOW TO MAKE IT

Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 276 calories per serving

Preheat oven to 375°. In a large bowl, crumble beef. Add eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes.

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SIMPLE MEATBALL RECIPE | JAMIE OLIVER BEEF RECIPES

These smashing beef and pork meatballs are easy to make and healthy, too.
From jamieoliver.com
Total Time 1 hours 50 minutes
Calories 306 calories per serving

1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
2. Heat a splash of oil in a pan over a low heat, add the onion and fry gently for 10 to 15 minutes, or until soft.
3. Turn the heat up to medium, then add the chilli and tomatoes. Half-fill one of the tomato tins with water, give it a swirl and tip into the pan. Season lightly with sea salt and black pepper and cook gently for 30 minutes, then break up the tomatoes.
4. Whiz the bread (remove the crusts, if you like) in a food processor until fine, then tip into a large bowl. Add the meat, nutmeg, lemon zest, egg yolk and a good pinch of seasoning. Pick, finely chop and add the sage and rosemary, then mix and scrunch together. Shape into little balls, around the size of a gobstopper.
5. Heat 3 tablespoons of oil in a large frying pan over a medium-high heat, add the meatballs cook until browned over – be careful not to break them up.
6. Once browned, add the meatballs to the tomato sauce, stir carefully to cover, and braise gently for 45 minutes, or until cooked through.
7. Serve each portion scattered with a few raw peas, shavings of pecorino and picked marjoram (if using).

See details

MEATBALLS & TOMATO SAUCE | JAMIE OLIVER MEATBALL RECIPES

From jamieoliver.com
Total Time 1 hours
Calories 714 calories per serving

1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

See details

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In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

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Total Time 1 hours
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1. If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl.
2. Use the food processor to turn the bread into breadcrumbs, then add to the meat.
3. Bash up the cumin seeds and dried chilli in a pestle and mortar, and pick and finely chop the rosemary leaves. Add to the mince with the dried oregano and egg yolk. Season well with sea salt and black pepper.
4. At this stage you could add your optional ingredients (peeling and finely chopping the onion and garlic first, then cooked together gently in 1 tablespoon of oil until tender and allowed to cool).
5. Mix well, and, with wet hands, roll and pat into meatballs the size and shape you want (cook straight away or put on greaseproof paper and refrigerated for up to a day.)
6. Preheat the oven to 200°C/400°F/gas 6 and heat a thick-bottomed casserole pan on the hob.
7. Swirl 4 tablespoons of oil around the pan and add your meatballs. Fry until brown all over, being careful not to break them up.
8. Turn the heat down and cover with the Basic tomato sauce, pick the basil leaves and tear in fresh basil, tear over the mozzarella and finely grate over the Parmesan.
9. Cook in the oven for about 15 to 20 minutes, or until the cheese is golden.

See details

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