Classic Meatballs


CLASSIC MEATBALLS

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!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 40m

Yield 4

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.


Classic Meatballs image

Number Of Ingredients: 8

Ingredients:

  • 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


CLASSIC MEATBALLS

With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes about 18

Steps:

  • Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
  • Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)


Classic Meatballs image

Number Of Ingredients: 11

Ingredients:

  • 8 ounces ground beef chuck (80 percent lean)
  • 8 ounces ground pork
  • 1 garlic clove, minced
  • 1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • 1 1/2 slices white bread, torn into small pieces (1 cup packed)
  • 1/4 cup whole milk
  • Basic Red Sauce
  • Extra-virgin olive oil, for frying (about 3 tablespoons)


CLASSIC SWEDISH MEATBALLS

I'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. -Emily Gould, Hawarden, Iowa

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 3-1/2 dozen.

Steps:

  • Combine 2/3 cup evaporated milk with the next 5 ingredients. Add beef; mix lightly. Refrigerate until chilled., With wet hands, shape meat mixture into 1-in. balls. In a large skillet, heat butter over medium heat. Brown meatballs in batches. Dissolve bouillon in boiling water. Pour over meatballs; bring to a boil. Cover; simmer 15 minutes. , Meanwhile, stir together cold water and flour. Remove meatballs from skillet; skim fat, reserving juices. Add flour mixture and remaining evaporated milk to pan juices; cook, uncovered, over low heat, stirring until sauce thickens. , Return meatballs to skillet. Stir in lemon juice. If desired, top with lingonberries.


Classic Swedish Meatballs image

Number Of Ingredients: 14

Ingredients:

  • 1-2/3 cups evaporated milk, divided
  • 2/3 cup chopped onion
  • 1/4 cup fine dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • Dash pepper
  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons butter
  • 2 teaspoons beef bouillon granules
  • 1 cup boiling water
  • 1/2 cup cold water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • Canned lingonberries, optional


EXCELLENT CLASSIC MEATBALLS

These are the best meatballs I've ever tasted!! Add them to a simmering pot of sauce, have meatball subs or, as one blog suggested, serve them on top of polenta for a surprisingly tasty entree. The sauteed onions and garlic make this recipe special, but you can vary the meats or the size of the meatballs to suit your tastes. From chef Anne Burrell, Mario Batali's long time sous chef on Iron Chef America, who mixes crazy personality with excellent techniques. The recipe came with one for marinara sauce, but there are so many good ones posted here I didn't include it.

Recipe From food.com

Provided by ninja

Time 1h23m

Yield 18-20 golfball-sized meatballs

Steps:

  • Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with Kosher salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the cooled onion mixture, season generously with Kosher salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet.
  • Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't, it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 350 degrees F.
  • Shape the meat into desired size. Some people like 'em big; some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides.
  • Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!


Excellent Classic Meatballs image

Number Of Ingredients: 13

Ingredients:

  • extra virgin olive oil
  • 1 large onion, cut in a 1/4-inch dice
  • kosher salt (don't use regular)
  • 2 garlic cloves, smashed and chopped
  • 1 pinch crushed red pepper flakes
  • 1/2 lb ground beef
  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 2 large eggs
  • 1 cup grated parmigiano
  • 1/4 cup finely chopped fresh Italian parsley
  • 1 cup breadcrumbs
  • 1/2 cup water


CHEF JOHN'S ITALIAN MEATBALLS

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Recipe From allrecipes.com

Provided by Chef John

Time 2h15m

Yield 30

Steps:

  • Cover a baking sheet with foil and spray lightly with cooking spray.
  • Soak bread crumbs in milk in a small bowl for 20 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
  • Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  • Preheat an oven to 425 degrees F (220 degrees C).
  • Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
  • Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.


Chef John's Italian Meatballs image

Number Of Ingredients: 14

Ingredients:

  • ⅓ cup plain bread crumbs
  • ½ cup milk
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • ¼ bunch fresh parsley, chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried Italian herb seasoning
  • 2 tablespoons grated Parmesan cheese


CLASSIC BEEF MEATBALLS

Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer ricotta. It's our secret weapon. The mild and creamy consistency of this fresh cheese gives the meatballs a unique light texture. Beef has a subtle flavor, and the ricotta is a great way to add fat and moisture to the recipe without the overpowering flavor of a sharper cheese. These are quick to prep, and baking rather than frying makes this a fast comfort food even during the busiest of weeks.

Recipe From epicurious.com

Provided by Daniel Holzman

Yield Makes about 2 dozen 1 1/2-inch balls

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9×13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often.
  • When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes.


Classic Beef Meatballs image

Number Of Ingredients: 11

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds 80% lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 2 teaspoons salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground fennel
  • 4 cups Classic Tomato Sauce


CLASSIC BEEF MEATBALLS

Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes about 2 dozen 1 1/2-inch meatballs

Steps:

  • Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
  • In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
  • Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
  • Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
  • Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.


Classic Beef Meatballs image

Number Of Ingredients: 11

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds 80 percent lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup dried breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2 teaspoons coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon ground fennel
  • 4 cups Classic Tomato Sauce


CLASSIC SPAGHETTI AND MEATBALLS

I can't claim to be Italian, but I sure did a lot of research when it came to tackling this classic Italian dish. In addition to tasting fabulous, this recipe is so easy to put together. It's great for making extra meatballs for leftovers and is accessible enough that anyone should be able to throw it together on a weeknight.

Recipe From foodnetwork.com

Provided by Kelsey Nixon

Time 1h50m

Yield 6 servings

Steps:



Classic Spaghetti and Meatballs image

Number Of Ingredients: 18

Ingredients:

  • 1/2 cup grated Parmesan, plus more for topping
  • 1/4 cup Italian breadcrumbs
  • 3 tablespoons milk
  • 1 large egg, beaten
  • 8 ounces ground chuck
  • 8 ounces ground pork
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Vegetable oil, for frying
  • 5 cups Classic Tomato Basil Sauce, recipe follows
  • 1 pound spaghetti
  • Fresh basil, for garnish
  • 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
  • 2 heads garlic, cloves peeled and halved lengthwise
  • 3/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons hot red pepper flakes
  • Salt and freshly ground black pepper
  • 1 cup chopped fresh basil


MEATBALL SHOP CLASSIC MEATBALL

Recipe From epicurious.com

Yield 8 people

Steps:

  • For the Meatballs: Preheat the oven to 450F. Drizzle the olive oil into a 913-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Combine the ground beef, ricotta, eggs, bread crumbs, parsley, oregano, salt, red pepper flakes, and fennel in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165F. While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often. When the meatballs are firm and fully cooked, remove them from the oven and drain the excess grease from the pan. Pour the tomato sauce over them. Return the meatballs to the oven and continue roasting for another 15 minutes. For the Classic Tomato Sauce: Heat the olive oil in a large pot over medium heat. Add the onions, bay leaf, oregano, garlic, and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Lower the heat and simmer for 1 hour, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired. Remove the bay leaf before serving. - See more at: http://www.rachaelrayshow.com/recipe/13553_The_Meatball_Shop_s_Classic_Beef_Meatballs/#sthash.ZevcX4t8.dpuf


MEATBALL SHOP CLASSIC MEATBALL image

Number Of Ingredients: 21

Ingredients:

  • For the Meatballs:
  • 2 tablespoons olive oil
  • 2 pounds 80% lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup bread crumbs
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 2 teaspoons salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground fennel
  • 4 cups classic tomato sauce
  • For the Classic Tomato Sauce:
  • 1/4 cup olive oil
  • 1 onion, finely diced
  • 1 bay leaf
  • 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
  • 2 garlic cloves, roughly chopped
  • 2 teaspoons salt or to taste
  • 2 tablespoons tomato paste
  • Two 26-ounce boxes Pomi Chopped Tomatoes or two 28-ounch cans whole plum tomatoes, chopped with their liquid


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