best meatballs

Looking for an easy meatball sub recipe? This Tex-Mex Meatball Sub Recipe from Delish.com is the best.

Tex-Mex Meatballs

beef

c. shredded Mexican cheese blend, divided

c. panko bread crumbs

tbsp. freshly chopped parsley,

garlic,

jalapeño, finely chopped

cumin

Kosher salt

black pepper

olive oil

onion,

tomatoes

chipotle chiles in adobo sauce

This was amazing! My husband loved it on a French bread sub. Used a can of Rotel in place of the crushed tomatoes and Chile’s in adobo.

Oh my lanta!!!! I made these and they were absolutely amazing. Thank you so much for this recipe!

Love this recipe so much I have told my friends and they love it too! Thanks so much!

I love the meatballs not sure sure if there healthy but they taste great.  Had mine with beans

Absolutely delicious. We look forward to making this a regular meal.
The spiciness was just right for everyone, even those in the household that doesn't normally do spicy.
The subs were not long for this world.

Really good, had to take out the Jalapeno only added 1 tspn of Chipotle cause someone can't eat spicy :( but it was still amazingly good and a real hit! Will make it again one day but I might add more cheese to both the ground beef and the top layer!!

I pretty much followed the recipe, and these turned out great!

9/10!! Would definitely make it again. Subbed the beef for chicken, added more jalapeño and cumin. I would do less cheese on top though. It was a bit much.

This was really a awesome recipe. Made once last year, and received good remarks, gonna make this this year again!

The fam liked this dish, but I added some garlic and cumin to the sauce. It sounded a little bland as written.  Otherwise, thumbs up and will make it again.

These were a hit with my family!  Had a can of chopped green chilis, but no jalapeño, and a tablespoon of those worked perfectly.  Diced rather than crushed tomatoes, because that is what I had in the pantry.  Served over takeout Mexican rice from the local Mexican restaurant, because there are only 24 hours in a day!  This recipe is now on our “make this again, Mom” list.

I am making this for my mother-in law on her birthday. Looks delicious!

A 30-minute family-style meatball recipe with thousands of 5-star reviews! This recipe makes a batch of tender, juicy Italian-American-style meatballs. Bake the meatballs in the oven or cook on the stovetop. Serve them with quick homemade marinara or your favorite sauce.

Classic Italian Meatballs (Tender and Juicy!)

breadcrumbs (from 1-2 slices white bread (crust removed))

milk

pecorino Romano cheese

garlic

beef chuck

pork (or veal)

onion

parsley (or basil)

Olive oil

Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.

Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork. You can also mix in a standing mixer on low speed, just until blended. The meatball mixture can be mixed and refrigerated 2 days ahead of shaping and cooking.

Form the meatballs: Use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls. They don’t have to be perfect — craggy meatballs have character and hold the sauce better!

Pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. Note: They should sizzle as soon as they hit they pan or the pan isn’t hot enough.

Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees on a instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer.

To cook on the stovetop:

After browning the meatballs, transfer them from the skillet to a simmering pot of marinara sauce. Cook 10-12 minutes.

To finish cooking in tomato sauce:

Preheat the oven to 425 degrees.

Arrange the meatballs on an olive-oiled coated rimmed baking sheet. Bake 10 minutes, then turn the meatballs over with a spatula or pair of tongs. Continue baking until nicely browned and cooked through, another 10-12 minutes.

Serve the warm meatballs with marinara sauce or your favorite prepared tomato sauce.

To bake the meatballs:

https://content.jwplatform.com/videos/3i1lPEsZ.mp4

A 30-minute family-style meatball recipe with thousands of 5-star reviews! This recipe makes a batch of tender, juicy Italian-American-style meatballs to serve up to 6 people

Tender + Juicy Italian Meatballs

If comfort had a flavor, it would be these meatballs. Tender, cheesy, and packed with flavor, they will instantly become a family favorite. Made with simple ingredients just like Nonna made, but with a smoky twist. Slow-smoked to perfection and finished in a bubbling marinara, making them perfect for Sunday supper!

Italian Ricotta Smoked Meatballs Recipe

bread (wheat/white/Italian)

beef, 80/20

whole milk ricotta (strained if needed)

Parmesan cheese

Tablespoons Chupacabra Italian Seasoning

tomato paste

marinara, warmed

Line a quarter sheet pan with parchment paper; set aside.

Make the panade by adding the bread and milk to a bowl. “smush” the bread into the milk and set aside for 5 minutes.

To a large mixing bowl, add the ground beef, ricotta, parmesan cheese, egg, Chupacabra Italian Seasoning, Tomato Paste, and Panade mixture (including any extra milk).

Using your hands, gently mix to combine the meat. The mixture should be wet and soft but will hold a shape when you form it into meatballs. The mixture will look almost &#8220;mushy,&#8221; but it&#8217;s not. The ricotta in the mix makes it appear &#8220;blended,&#8221; which is how it should look. It&#8217;ll cook up SUPER tender!

Scoop enough meat mixture to create a 2” round ball (I use a large cookie scoop to measure my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands!

Place the meatballs on the prepared quarter sheet pan. Cover with plastic wrap and place in the fridge for at least 4 hours, though overnight is best.* 

Fill the hopper with a lighter wood, such as apple, cherry, or pecan. Start up the smoker and set it to 250°F. When I&#8217;m smoking fatty or stuff with cheese, I put a piece of aluminum foil on the lower rack beneath the food to help with the mess.

Place a cooling rack on the upper rack and lightly spray it with a neutral oil. Gently transfer the meatballs to the rack, leaving about 1/2&#8243; space between them. Lightly spray the tops of the meatballs with oil. Insert a MEATER probe into one of the meatballs and allow them to smoke until the internal temperature reads 150°F.

Once at temp, transfer the meatballs to a baking dish filled with warmed marinara. Place the dish into the smoker and close the lid. Increase the temperature to 300°F and smoke until the internal temperature reads 165°F. Remove the pan from the smoker and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1/vversion1/qH3s7OuiUYttoRsL7El9.mp4

Top 3 best meatballs recipes from across the web

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Tex-Mex Meatballs

Classic Italian Meatballs (Tender a...

Italian Ricotta Smoked Meatballs Re...

Top 3 best meatballs recipes from across the web

The most viewed best meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tex-Mex Meatballs

Classic Italian Meatballs (Tender a...

Italian Ricotta Smoked Meatballs Re...

The most viewed best meatballs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine