STEAMING MEATBALLS RECIPES

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CLASSIC MEATBALLS RECIPE - BETTYCROCKER.COM



Classic Meatballs Recipe - BettyCrocker.com image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280 , CarbohydrateContent 13 g, CholesterolContent 125 mg, FatContent 0 , FiberContent 1 g, ProteinContent 24 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 480 mg, SugarContent 3 g, TransFatContent 1 g

MEATBALLS RECIPE | MICHAEL CHIARELLO | FOOD NETWORK



Meatballs Recipe | Michael Chiarello | Food Network image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Total Time 3 hours 5 minutes

Prep Time 45 minutes

Cook Time 2 hours 20 minutes

Yield 7 servings

Number Of Ingredients 25

1 pound ground sirloin
1 large egg
2 tablespoons freshly grated Parmesan
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped fresh basil leaves
1 cup finely chopped onion
1 cup fine dried bread crumbs
1 clove garlic, minced
Grey salt
Freshly ground black pepper
2 cups water
Red Sauce (Gravy), recipe follows
1 pork butt or pork shoulder
Grey salt
Freshly ground black pepper
1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 tablespoon minced fresh rosemary leaves
4 cloves garlic, minced
1 1/2 glasses Chianti
1 small can tomato paste
4 (28-ounce) cans chopped tomatoes

Steps:

  • In a large bowl, mix together the meat, egg, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1 cup of the water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes.
  • Drain the juice out of the bottom of the pan. Cover with Red Sauce sauce, and toss with a pasta of your choice before serving, or serve as is.
  • Slice the pork into roughly 1-inch cubes, season with salt and pepper.
  • Heat a large soup pot over medium-high heat. Add the olive oil and heat. When the oil is hot, add the pork and saute. When slightly brown, turn over and stir with a wooden spoon. Allow to cook for another 2 minutes, until evenly browned on all sides. Remove the pork and allow to cool in bowl, set aside.
  • In same soup pot that pork was cooked in, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and stir. Add the caramelized pork back to the vegetables in the pot and stir. Add chianti to pot, stir and bring to boil. Add the tomato paste and the chopped tomatoes. Stir and simmer for 2 hours, skimming the top occasionally of scum that forms.

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