meatballs

Spaghetti and Meatballs

lb. lean ground beef

c. Parmesan cheese

c. Italian seasoned dry bread crumbs

water

garlic

salt

Bertolli® Tomato & Basil Sauce

spaghetti

Italian Wedding Soup

lb Meatballs (Frozen or homemade)

Chicken Stock (3

tbsp Olive Oil

Cajun Mirepoix

Carrots (Thick chopped)

tbsp Knorr Chicken Bouillon

Orzo (Harvest Grain Mix)

5 oz Container Fresh Spinach

Parmesan Cheese (Shredded for garnish)

Place Instant Pot on Saute&#x27; for 15 minutes

Add oil and Saute&#x27; Mirepoix and carrots for the first 5 minutes.

Stir in meatballs, and Knorr Seasoning saute&#x27; for additional 10 minutes

Pour in 3 cups of chicken stock and Orzo. Place lid on top of Instant Pot and set for manual high pressure cook for 15 minutes.

At the end of cook time release steam manually and remove lid. Stir Spinach into soup. If you notice soup is too thick add remaining 1 cup of broth.

Cover pot and allow to stay warm for 5 minutes.

Ladle soup into bowls and top with Parmesan cheese. Serve with a crusty Italian Garlic bread.

Teriyaki Meatball Bowls include fragrant jasmine rice, tender pork meatballs, hoemamde teriyaki sauce, and broccoli florets for an easy meal prep friendly meal!

Teriyaki Meatball Bowls

pork (3.49)

breadcrumbs (0.13)

garlic, minced (0.08)

ginger

tsp soy sauce (0.02)

green onions, sliced (0.2)

soy sauce (0.48)

brown sugar (0.18)

tsp grated fresh ginger (0.20)

garlic (0.16)

water (0.00)

Tbsp corn starch (0.06)

jasmine rice (0.66)

green onions (0.08)

Tbsp sesame seeds (0.08)

broccoli

Preheat the oven to 400ºF. Begin with the meatball mixture. Add the ground pork, egg, breadcrumbs, minced garlic, ginger, soy sauce, and sliced green onions to a bowl. Use your hands to mix the ingredients until evenly combined.

Divide and shape the meatball mixture into 16 ping pong sized balls. Place the shaped meatballs on a baking sheet lined with parchment paper. Baked the meatballs for about 20 minutes, or until they are golden brown and have reached an internal temperature of at least 160ºF.

While the meatballs are cooking, begin the rice. Add the jasmine rice and water to a sauce pot. Place a lid on top and turn the heat onto high. Bring the pot up to a full boil, then turn the heat down to low and allow it to simmer, undisturbed for 15 minutes. After simmering for 15 minutes, turn the heat off and let it sit, with the lid still in place, for an additional 5 minutes. Fluff with a fork before serving.

While the rice and meatballs are cooking, prepare the teriyaki sauce. Combine the soy sauce, brown sugar, minced garlic, grated ginger, water, and cornstarch in a medium sauce pot. Stir to dissolve the cornstarch. Place the pot over medium heat. Stir and cook the sauce until it begins to simmer, at which point the sauce will thicken and turn from opaque to a shiny sauce. Remove the sauce from the heat.

Finally, if serving the meatball bowls immediately, cook the frozen broccoli florets according to the package instructions. If you&#x27;re packing the bowls as meal prep, the broccoli florets can be added in their frozen state.

Once the meatballs have finished baking, add them to the sauce pot with the teriyaki sauce and stir to coat.

To build the bowls, divide the cooked rice and broccoli florets between four bowls or containers. Add four meatballs to each bowl, then drizzle the extra sauce overtop. Finish the bowls by adding sliced green onion and sesame seeds to each bowl.

While I am a huge fan of making meatballs and sauce from scratch, sometimes it's hard to take the time to do so. That's why this crock-pot Italian meatballs recipe is the perfect go-to when you want a large spaghetti dinner without all the work.

My trick? Buy some quality frozen Italian meatballs! While the price of those meatballs is certainly more than buying some ground beef and making them yourself, it's worth the little time and effort you'll have to put into cooking them. This slow cooker recipe will create a delectable homemade sauce as the Italian meatballs start to cook, and it will only take you 2 to 4 hours to do so.

How to Make It:

Defrost the bag of Italian meatballs overnight.
Add the meatballs to the slow cooker. Add the sliced onions as well.
Pour in the crushed tomatoes and sprinkle on all of the seasonings. Mix until the ingredients are evenly distributed.
Pour in the beef stock.
Cook on high for 2 hours, or low for 4 hours.
Serve on prepared spaghetti noodles, or zucchini "zoodles," with some parmesan cheese.

Crock-Pot Italian Meatballs

Italian meatballs

28 oz. can crushed tomatoes

onion

Italian seasoning

garlic powder

pepper

beef stock

Defrost the bag of Italian meatballs overnight. Add the meatballs to the slow cooker. Add the sliced onions as well. Pour in the crushed tomatoes and sprinkle on all of the seasonings. Mix until the ingredients are evenly distributed. Pour in the beef stock. Cook on high for 2 hours, or low for 4 hours. Serve on prepared spaghetti noodles, or zucchini "zoodles," with some parmesan cheese.

The BEST Swedish meatballs recipe! Made from a mixture of beef and pork, flavored with nutmeg and cardamom and served with a tasty Swedish Meatball sauce.

Swedish Meatballs

Tbsp butter

milk

bread

beef

pork

black pepper

nutmeg

cardamom

Tbsp flour

sour cream (use full-fat sour cream

Salt and pepper

"I made them few times now, my family especially my grandchildren love them,so dinner tonight is swedish meatballs with mashed potatoes.\r\nThank you for the recipe."

"Thanks to Elise for the recipe - but more so for providing the platform for many of your incredible peeps to share your family recipes and promoting the use of ALLSPICE. :) Big big thanks to Jane Keller Wilcox, Becky, Linda &amp; Lili for the sharing. Gonna be making two batches of swedish meatballs this coming week."

Soak bread in milk, shred: Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk, shred with the tines of a fork or by hand.

Sauté grated onion: Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Remove from heat and let cool for a minute.

Make meatball mixture with bread, onions, eggs, meat, spices: Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.
(If you have extra time, chilling the mixture for 20 minutes or so will make it easier to roll out the meatballs.)

Form meatballs: Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side.

Brown meatballs on all sides: Heat 3 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.
Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them.
  
Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.
Once you have removed the meatballs from the pan, wipe out the butter and browned and blackened bits with a paper towel and rinse out the pan.
We'll want to start with fresh butter because that way we won't pick up any burnt bits from the pan, and we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.

Make a roux: To make the sauce, first make the roux. Add 3 Tbsp of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble up.
Slowly whisk in 3 Tbsp of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.
  

Add stock to roux to make sauce: When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock.
The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.

Stir in sour cream and jelly if using: Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)

Add meatballs to sauce: Return the meatballs to the pan with the sauce and cook on low heat to warm the meatballs through for a few minutes.

Serve: Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.

"I have been making this recipe for YEARS and its one of our family favorites! It’s absolutely delicious. I always just bake the meatballs instead of spending the time doing batches in the pan - especially since you wipe out the pan before starting the gravy.  Also, I just noticed today that the recipe calls for one egg but you mention “eggs” when adding all ingredients to the ball. Just an FYI. To everyone considering making this recipe - DO IT. You will not be disappointed!"

"I swapped out the sour cream for heavy cream and I used cinnamon and nutmeg as well to help enhance the flavors. Raspberry jam was also used and it was a good touch.  Without the added spiced for me it falls a bit flat, but it was super yummy and easy to make. I also added garlic, cinnamon and nutmeg to my meatballs in place of cardamom."

"Fairly easy to make and if you follow exactly what the recipe says, they taste just like the ones I used to get at the Swedish Buffet in Minnesota a hundred years ago. Love it!\r\nI also serve it over Minnesota wild rice, YUMBO!"

https://www.simplyrecipes.com/video_src?vid=5978383284001

KetoDiet Blog

500 g ground beef (1.1 lb)

turmeric

tsp sea salt

cayenne pepper,

tbsp virgin avocado oil

olive oil (30 ml)

saffron

water (60 ml/ 2 fl oz)

yellow onion, chopped (70 g/ 2.5 oz)

garlic, chopped

butter

ghee

(15 ml)

curry powder

cinnamon

tomato paste (30 g/ 1.1 oz)

lemon juice (15 ml)

green beans (300 g/ 10.6 oz)

cauliflower, riced (300 g/ 10.6 oz)

tbsp white wine vinegar (15 ml)

sea salt and pepper,

Make everyone around the table excited about dinner with this recipe for pasta and meatballs inspired by spaghettios. 

One-Pot Meatballs & Pasta Os

unsalted butter, divided

garlic,

tomato paste

tomatoes

water chicken broth

apple cider vinegar

sugar

oregano

pasta

For serving: Parmesan cheese, red pepper flakes

Divide the sausage into 32 (1/2-ounce) portions and roll each one into a tablespoon-sized meatball.

Melt 2 tablespoons of the butter in a 10-inch high-sided skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, about 3 minutes per side. The meatballs might not be completely cooked at this point. Transfer to a plate.

Return the pan to medium-high heat and melt the remaining 1 tablespoon of butter. Add the onion, salt, and pepper, and cook, scraping the browned bits from the bottom of the pan, until the onion softens, about 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute. Pour in the tomatoes, 2 cups of the water or broth, vinegar, sugar, and oregano. Stir in the pasta and meatballs, along with any juices that have accumulated on the plate. Bring to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is al dente and the meatballs are cooked through, 25 to 30 minutes, adding more water or broth as needed if you want a soupier consistency. Ladle into bowls and top with Parmesan cheese and red pepper flakes, if desired.

The trick to Alton Brown's moist Swedish Meatballs recipe, from Good Eats on Food Network, is white bread soaked in milk.

white bread

divided

kosher salt

chuck

allspice

all-purpose flour

beef broth

heavy cream

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Made these exactly according to the recipe and they were perfect. For those of you who alter the recipe, you really should not be leaving a review. 

Delicious meatballs. I wasn’t going to clarify the butter but changed my mind and I think it was worth it in the taste of the meatballs. Very nice recipe that I will make again. I miss Good Eats. The science behind cooking isn’t something anybody else covers and Alton is so entertaining even my husband enjoyed the show. Food Network, there has got to be a slot on your schedule for Good Eats II, surely?

These were AB. SOL. UTLY. Wonderful. I did not adjust a thing with this recipe!! I have NOT used a recipe, or advise, of Alton's that was not good. I WILL use this recipe again!!!

Great taste. I miss that show,  "Good Eats"!

Why are you complicating things so much Alton? Seems like a lot of commercial and other... equipment... to make little meatballs. Stand mixer? Some strange pan none of us have... nitrile gloves and an ice cream scoop? Not sure if I'm to perform surgery or make little meatballs! This should've presented as a very straight forward dish to make. Read more at: http://www.foodnetwork.com/recipes/alton-brown/swedish-meatballs-recipe.html?oc=linkback

Absolutely fantastic as the recipe is written. I usually make things the first time and then take notes on how adjust seasoning for the next time but this needs nothing. I will double the gravy next time. 

I thought the meatballs were decent, the sauce flat &amp; boring. Followed the recipe exactly. I would not make these again.  I’m being generous with 3 Stars...really more like 2.5 as far as I’m concerned. 

The meatballs are good. I used spicy Italian pork and it was delicious. The gravy, however, was not good (one of the worst I've tasted, actually). I had to work and work it to get it to taste good. That's what pushed this down to a 3-star meal.

I have made thesis many time. excellent recipe . I double it and freeze the meatballs separate from the gravy. I spit the gravy before I add the cream and add the cream to the thawed our gravy when I use the second batch.. ALSO I agree the gravy is a little bland. I add a little Dijon mustard as well as salt, pepper, and a little onion powder.

https://www.foodnetwork.com/videos/swedish-meatballs-0156087

Watch as Alton reinvents that '60s party classic, the Swedish meatball.

Cooking meatballs has never been easier than baking them in the oven. A simple recipe for meatballs that can be used in spaghetti sauce, with honey garlic sauce, for swedish meatballs and more!

How to Bake Meatballs in the Oven

parmesan cheese

eggs

bread crumbs

tsp black pepper

Preheat oven to 400F.

In a lage bowl, mix all the ingredients together.&nbsp; Knead the mixture with your hands until thoroughly combined.&nbsp;

Roll into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper.&nbsp;

Bake in the oven at 400F until cooked through, about 20-24 minutes.

Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

garlic cloves, crushed

chilli flakes

mint leaves

parsley leaves

mild paprika

cumin

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Easy Freezer Meatballs are super simple to make and they are delicious!

Freezer Meatballs Recipe

onion (finely diced or pureed)

eggs (lightly beaten)

parmesan cheese (grated)

tsp pepper

basil

tsp crushed red pepper flakes (optional)

In a large bowl add in your 2 eggs and lightly beat them with a fork or whisk. Then add to bowl the 2 lbs ground beef, 1 diced or pureed onion, 1/2 cup parmesan cheese, 3/4 cup bread crumbs, 3 tbsp tomato paste, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tbsp dried basil and your 1/4 tsp red pepper flakes if using. Mix to combine either using your hands or a strong mixing spoon.

Shape into 1-1/2 inch balls and place on parchment lined rimmed baking sheet, spacing at least 1/4 inch (0.5 cm) apart.

Preheat oven to 400°F (200°C).

Bake meatballs in preheated oven for 20-23 minutes or no longer pink inside. Let cool 3-4 minutes, then serve.

MAKE IT NOW

Place baking sheet with raw meatballs into freezer and flash freeze until hard, about 1 hour. Transfer frozen meatballs to a labeled gallon sized freezer safe bag. Seal bag, removing as much air as possible. Place in freezer and freeze until ready to cook.

MAKE IT A FREEZER MEAL

Preheat oven to 400°F (200°C). Place meatballs on a lightly greased rimmed baking sheet.

Bake meatballs in preheated oven for 25 - 30 minutes or no longer pink inside. Let cool 3-4 minutes, then serve.

COOK FROM FROZEN

If you&#x27;d like to cook them first and then freeze them, bake them at 400° for 20 minutes or until no longer pink inside, then allow to cool completely. Add to gallon freezer bag, seal bag and freeze. To quickly reheat just remove a 1-2 out of bag and microwave on high for 1-2 minutes and serve as desired. Or place in oven and bake until warmed through.

COOK FIRST, THEN FREEZE &amp; REHEAT

A meatball recipe that rivals that of your favorite Italian restaurant! These meatballs always come out amazingly tender, perfectly moistened, deliciously flavorful and they&#x27;re always sure to impress! Makes for such a classic, comforting dinner.

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