PIONEER WOMAN MEATBALLS RECIPES

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ALL-PURPOSE MEATBALLS RECIPE | REE DRUMMOND | FOOD NETWORK



All-Purpose Meatballs Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 1 hours 5 minutes

Yield 125 meatballs

Number Of Ingredients 11

5 pounds ground beef
1 1/2 cups plain breadcrumbs 
1/2 cup milk 
1/4 cup heavy cream 
1/4 cup chopped fresh flat-leaf parsley 
2 tablespoons grainy mustard 
1 teaspoon salt 
1 teaspoon freshly ground black pepper 
1/2 teaspoon red pepper flakes 
4 large eggs 
2 tablespoons olive oil 

Steps:

  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

BEST SPAGHETTI AND MEATBALLS RECIPE - THE PIONEER WOMAN



Best Spaghetti and Meatballs Recipe - The Pioneer Woman image

Spaghetti and meatballs is a classic comfort food dish that Ree loves to make for her family. This easy recipe uses ground pork and beef, plus loads of parm.

Provided by Ree Drummond

Categories     comfort food    main dish    meat

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 23

3/4 lb.

ground beef

3/4 lb.

ground pork

2

whole eggs

3/4 c.

fine breadcrumbs

3/4 c.

freshly grated parmesan cheese, plus more for topping

3

cloves garlic, minced

1/4 c.

flat-leaf parsley, minced

1/4 tsp.

salt

Freshly ground black pepper

Splash of milk

1/2 c.

olive oil

1

whole yellow onion, diced

3

cloves garlic, minced

1

can (28 ounces) crushed tomatoes

1

can (28 ounces) whole tomatoes

1/2 c.

white or red wine (optional)

Crushed red pepper flakes (optional)

1/4 c.

flat-leaf parsley, minced

1/4 tsp.

salt

Freshly ground black pepper

1 tsp.

sugar

8

whole fresh basil leaves, chopped (optional)

2 lb.

spaghetti, cooked to al dente

Steps:

  • To make the meatballs: combine the meat, eggs, breadcrumbs, parmesan, garlic, parsley, salt, pepper and a splash of milk in a mixing bowl. Mix together well, using your hands. Roll into 25 1½-inch balls and place on a cookie sheet. Place the cookie sheet into the freezer for 5 to 10 minutes to firm up. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs, about eight at a time, turning to brown on all sides (they’ll finish cooking in the sauce later). Remove and drain on a paper towel-lined plate after each batch. Set meatballs aside. To make the sauce: in the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes, whole tomatoes with their juices and wine, if using. Add the red pepper flakes (as desired), parsley, salt, pepper and sugar. Stir to combine and cook over medium heat for 20 minutes. Add the meatballs to the pot and stir gently into the sauce. Reduce the heat to a simmer and cook for 30 minutes, stirring very gently a couple of times. Just before serving, stir in the basil, if using. Serve over cooked spaghetti and sprinkle with extra parmesan.

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