MEATBALLS IN OVEN RECIPE RECIPES

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LAMB MEATBALLS RECIPE | ALLRECIPES



Lamb Meatballs Recipe | Allrecipes image

This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.

Provided by Kathy Bezemes Walstrom

Categories     Meatball Appetizers

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
5 shallots, minced
2 pounds ground lamb
1 cup fresh bread crumbs
¼ cup chopped fresh parsley
1 egg, lightly beaten
2 tablespoons lemon zest
½ teaspoon dried marjoram
salt and freshly ground black pepper to taste
½ cup unsalted butter
1 tablespoon olive oil
2 ½ tablespoons tomato sauce
¼ cup wine
1 small garlic clove, minced
1 dash ground cinnamon
toothpicks

Steps:

  • Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
  • Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
  • Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
  • Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

Nutrition Facts : Calories 135.8 calories, CarbohydrateContent 3.1 g, CholesterolContent 44.5 mg, FatContent 10.3 g, FiberContent 0.2 g, ProteinContent 7.2 g, SaturatedFatContent 5 g, SodiumContent 144.5 mg, SugarContent 0.5 g

SPAGHETTI AND MEATBALLS RECIPE | RACHAEL RAY | FOOD NETWORK



Spaghetti and Meatballs Recipe | Rachael Ray | Food Network image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 19

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

  • Preheat oven to 425 degrees F.
  • Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  • Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  • Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

THE BEST MEATBALLS RECIPE | ALLRECIPES
Adds a nice flavor. I also use dried parsley flakes as I hate buying a huge bunch for 1 1/2 tablespoons. I use a large cookie scoop to make my meatballs a nice even size. Like others, I bake my meatballs in the oven …
From allrecipes.com
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THE BEST MEATBALLS RECIPE | ALLRECIPES
Adds a nice flavor. I also use dried parsley flakes as I hate buying a huge bunch for 1 1/2 tablespoons. I use a large cookie scoop to make my meatballs a nice even size. Like others, I bake my meatballs in the oven …
From allrecipes.com
See details


LAMB MEATBALLS RECIPE | ALLRECIPES
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From allrecipes.com
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Made recipe as written except replaced the 3/4 tsp salt with 1-1/2 tsp Tony Chachere's Creole Seasoning and baked in a 13 X 9 pan. I used high fat ground beef (all I had on hand) so there was a lot of fat rendered out. Removed the meatballs to another dish, poured the fat off the sauce and then spooned the sauce back over the meatballs.
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Loved this recipe, but too much cornstarch-- I cooked the meatballs in the oven at 350 degrees so that they would brown all over and cooked the sauce separately in a skillet with half the cornstarch and it thickened just fine. Added the meatballs …
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