ITALIAN MEATBALLS APPETIZER RECIPES

Name: Spicy Italian Meatballs
Cook time: 55 min
Total time: 2 h 30 min
Yield: 70 to 80 small meatballs
Ingredients: 1 pound ground beef; 1 pound ground porku00A0; 3/4 cup panko breadcrumbsu00A0; 1/2 cup freshly grated Parmesanu00A0; 1/2 cup ricotta cheeseu00A0; 1/4 cup fresh flat-leaf parsley, mincedu00A0; 1/2 teaspoon crushed red pepperu00A0; 1/4 teaspoon saltu00A0; 3 cloves garlic, grated on a rasp grater; 2 whole eggsu00A0; Splash of milku00A0; Freshly ground black pepperu00A0; 1/2 cup olive oil, for frying; 3 cloves garlic, minced; 1 onion, dicedu00A0; Two 28-ounce cans tomato sauceu00A0; 1/4 cup fresh flat-leaf parsley, mincedu00A0; 3 tablespoons tomato pasteu00A0; 2 tablespoons sugaru00A0; 1/4 teaspoon saltu00A0; Crushed red pepper, as needed; Freshly ground black pepperu00A0

SPICY ITALIAN MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK

Spicy Italian Meatballs Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 2 hours 30 minutes

Cook Time 55 minutes

Yield 70 to 80 small meatballs

Number Of Ingredients 22

Ingredients

1 pound ground beef
1 pound ground pork
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
1/4 cup fresh flat-leaf parsley, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater
2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil, for frying
3 cloves garlic, minced
1 onion, diced
Two 28-ounce cans tomato sauce
1/4 cup fresh flat-leaf parsley, minced
3 tablespoons tomato paste
2 tablespoons sugar
1/4 teaspoon salt
Crushed red pepper, as needed
Freshly ground black pepper

Steps:

For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
Transfer to a chafing dish and serve with frilly toothpicks.

SPICY ITALIAN MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK

Spicy Italian Meatballs Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories appetizer

Total Time 2 hours 30 minutes

Cook Time 55 minutes

Yield 70 to 80 small meatballs

Number Of Ingredients 22

Ingredients

1 pound ground beef
1 pound ground pork
3/4 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1/2 cup ricotta cheese
1/4 cup fresh flat-leaf parsley, minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 cloves garlic, grated on a rasp grater
2 whole eggs
Splash of milk
Freshly ground black pepper
1/2 cup olive oil, for frying
3 cloves garlic, minced
1 onion, diced
Two 28-ounce cans tomato sauce
1/4 cup fresh flat-leaf parsley, minced
3 tablespoons tomato paste
2 tablespoons sugar
1/4 teaspoon salt
Crushed red pepper, as needed
Freshly ground black pepper

Steps:

For the meatballs: Combine the ground beef, pork, breadcrumbs, Parmesan, ricotta, parsley, crushed red pepper, salt, garlic, eggs, milk and black pepper in a bowl. Mash with your hands until thoroughly combined. Form into small balls and place on a baking sheet. Set in the fridge for 1 hour.
Heat the oil in a large skillet over medium-high heat. Brown the meatballs in batches until nice and deep golden, then move them to a plate.
For the sauce: Into the same skillet, add the garlic and onions and cook for 2 to 3 minutes. Add the tomato sauce, parsley, tomato paste, sugar, salt, crushed red pepper and black pepper. Reduce the heat to medium low and cook for 15 to 20 minutes.
Add the meatballs back to the skillet and simmer another 15 minutes. Keep warm until serving.
Transfer to a chafing dish and serve with frilly toothpicks.

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