ITALIAN BAKED MEATBALLS RECIPE | ALLRECIPES
Provided by: Dawn Fronius
Categories: Italian Meatballs
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 30 1-ounce meatballs
|1 cup Italian-seasoned bread crumbs|
|¼ cup grated Romano cheese|
|2 tablespoons chopped fresh parsley|
|½ teaspoon salt|
|½ teaspoon ground black pepper|
|½ teaspoon garlic powder|
|½ teaspoon onion powder|
|½ cup water|
|1 ½ pounds ground beef|
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
- Bake in the preheated oven until browned, about 30 minutes.
Calories 343 calories, CarbohydrateContent 14.1 g, CholesterolContent 135.2 mg, FatContent 20.4 g, FiberContent 0.8 g, ProteinContent 24.4 g, SaturatedFatContent 7.8 g, SodiumContent 611.7 mg, SugarContent 1 g
EASY BAKED ITALIAN MEATBALLS RECIPE – MELANIE COOKS
Provided by: MelanieCooks.com
Categories: Main Dish
Total time: 25 minutes
Prep time: 5 minutes
Cook time: 20 minutes
|1 lb ground beef|
|1/2 cup dried bread crumbs|
|1/2 cup grated Parmesan cheese|
|1/4 cup milk|
|2 garlic cloves (minced)|
|1/2 bunch parsley (finely chopped)|
|3/4 tsp salt|
|1/4 tsp pepper|
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Put all ingredients in a large bowl and mix until combined.
- Shape the meat mixture with your hands into 1 1/2 inch meatballs. Put meatballs on a baking sheet in a single layer, so they are not touching.
- Put meatballs in the oven and bake for 20 minutes.
ROASTED ITALIAN MEATBALLS RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 1 hours 0 minutes
Cook time: 20 minutes
Yield: 10 servings (30 to 32 meatballs)
|1 pound ground sirloin|
|1/2 pound ground pork|
|1/2 pound ground veal|
|1 3/4 cups dry seasoned bread crumbs|
|1/2 cup freshly ground Italian Pecorino cheese (2 ounces)|
|1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving|
|2 garlic cloves, minced|
|2 tablespoons chopped fresh parsley leaves|
|Kosher salt and freshly ground black pepper|
|2 extra-large eggs, lightly beaten|
|3/4 cup dry red wine, such as Chianti|
|1/4 cup good olive oil|
|2 (32-ounce) jars good marinara sauce, such as Rao’s|
|Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving|
|4 cups chicken stock, preferably homemade|
|2 teaspoons minced garlic (2 cloves)|
|1 cup yellow cornmeal, preferably stone-ground|
|1 tablespoon kosher salt|
|1 teaspoon freshly ground black pepper|
|1 cup freshly grated Parmesan cheese, plus extra for serving|
|1/2 cup creme fraiche|
|2 tablespoons (1/4 stick) unsalted butter|
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
- To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
- Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
BAKED ITALIAN MEATBALLS RECIPE – FOOD.COM
Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 30 meatballs, 6 serving(s)
|1 1/2 lbs lean ground beef|
|1/4 cup parmesan cheese, shredded|
|1/2 cup Italian seasoned breadcrumbs|
|1/3 cup fresh parsley, chopped (a must – dried will not do in this)|
|1/4 cup unseasoned tomato sauce|
|1 teaspoon mustard powder|
|3/4 teaspoon dried Italian seasoning|
|1/4 teaspoon low sodium salt, to taste|
|1/4 teaspoon crushed red pepper flakes, to taste|
|2 cloves garlic, minced,more to taste|
- Preheat oven to 400 F.
- Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
- Combine all ingredients well.
- Form into 30 meatballs using a 1 1/2″ diameter scoop (or use your hands).
- Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
- Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.
Calories 262.8, FatContent 13.2, SaturatedFatContent 5.5, CholesterolContent 77.5, SodiumContent 370.1, CarbohydrateContent 8.2, FiberContent 0.8, SugarContent 1.1, ProteinContent 26.1