MEATBALL RECIPE GARLIC RECIPES

Name: Meatball Pizza
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1 prebaked 12-inch pizza crust; 1 can (8 ounces) pizza sauce; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; 1/4 cup grated Parmesan cheese; 1 small onion, halved and sliced; 12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved; 1 cup shredded part-skim mozzarella cheese; 1 cup shredded cheddar cheese

MEATBALL PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Meatball Pizza Recipe: How to Make It - Taste of Home image

I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 prebaked 12-inch pizza crust
1 can (8 ounces) pizza sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1 small onion, halved and sliced
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet., Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted.

Nutrition Facts : Calories 321 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 755mg sodium, CarbohydrateContent 28g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 17g protein.

MEATBALL SUBS RECIPE | RACHAEL RAY | FOOD NETWORK

Meatball Subs Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 52 minutes

Prep Time 20 minutes

Cook Time 32 minutes

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

Steps:

Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

More about "meatball recipe garlic recipes"

MEATBALL PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 321 calories per serving

Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet., Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted.

See details

MEATBALL SUBS RECIPE | RACHAEL RAY | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 52 minutes
Category main-dish
Cuisine italian

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

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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
Calories 756 calories per serving

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
14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

See details

MEATBALL PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet., Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted.

See details

MEATBALL SUBS RECIPE | RACHAEL RAY | FOOD NETWORK

From foodnetwork.com
Reviews 4.8
Total Time 52 minutes
Category main-dish
Cuisine italian

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

See details

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Top oven-cooked fries with meatball marinara for a crowd-pleasing sharing platter. Ideal for an evening in with friends
From bbcgoodfood.com
Total Time 45 minutes
Category Side dish, Snack
Calories 399 calories per serving

In another pan, fry the beef meatballs for 5 mins until browned, then add to the sauce and bubble for 5 mins, or until cooked through. Put the fries in a heatproof dish and top with the meatballs and sauce. Scatter over the mozzarella and cheddar. Grill for 2-3 mins until the cheese has melted. Season and serve.

See details

BEST MEATBALL RECIPE | EASY PASTA IDEAS | JAMIE OLIVER

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
14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

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