Classic Beef Meatballs Food

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CLASSIC BEEF MEATBALLS



Classic Beef Meatballs image

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.

Provided by Daniel Holzman

Categories     Cheese     Egg     Tomato     Bake     Super Bowl     Father's Day     Dinner     Ground Beef     Family Reunion     Poker/Game Night     Party     Breadcrumbs     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

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

Number Of Ingredients 11

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

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



Classic Beef Meatballs image

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."

Provided by Martha Stewart

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

Number Of Ingredients 11

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

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 SWEDISH MEATBALLS



Classic Swedish meatballs image

Now you can recreate the meatballs you've enjoyed on furniture shopping trips at home...

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 8

400g lean pork mince
1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp finely chopped dill, plus extra to serve
1tbsp each olive oil and butter
2 tbsp plain flour
400ml hot beef stock (from a cube is fine)

Steps:

  • In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
  • Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

Nutrition Facts : Calories 301 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.73 milligram of sodium

CLASSIC MEATBALLS



Classic Meatballs image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 18

Number Of Ingredients 11

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)

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



Classic Meatballs 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

Categories     Entree

Time 40m

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, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

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