Easy Meatballs Recipe
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Meatballs have diverse origins, with variations found in many cultures, including Italian, Swedish, and Middle Eastern cuisines. Traditionally, they were a way to stretch meat and make hearty meals. Today, they are celebrated globally, often served with pasta, in sandwiches, or on their own with sauces, showcasing their versatility.
Ingredients
- ●ground meat
- ●bread crumbs
- ●onion
- ●garlic
- ●egg
- ●milk
- ●parsley
- ●cheese
- ●salt
- ●black pepper
- ●nutmeg
- ●olive oil
- ●tomato sauce
- ●beef broth
- ●Parmesan cheese
- ●Italian seasoning
Instructions
- 1Preheat oven to 375°F (190°C).
- 2In a large bowl, combine ground meat, bread crumbs, finely chopped onion, minced garlic, and chopped parsley.
- 3Add egg, milk, salt, black pepper, and nutmeg to the mixture.
- 4Mix until well combined, but do not overwork the meat.
- 5Shape the mixture into meatballs, about the size of a golf ball.
- 6Heat olive oil in a skillet over medium heat until shimmering.
- 7Add meatballs in batches, cooking until browned on all sides, about 5-7 minutes.
- 8Transfer browned meatballs to a baking dish.
- 9Pour tomato sauce over the meatballs and sprinkle with cheese.
- 10Cover with foil and bake for 20-25 minutes, or until cooked through.
- 11Serve hot with pasta or on a sub roll.
Ingredient Alternatives
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is leaner, while ground pork is often less expensive.
bread crumbs
Healthier: oats
Cheaper: crushed crackers
Oats provide fiber and are a healthier alternative.
Parmesan cheese
Healthier: nutritional yeast
Cheaper: grated cheddar
Nutritional yeast is dairy-free and adds a cheesy flavor.
egg
Healthier: flaxseed meal
Cheaper: applesauce
Flaxseed meal acts as a binder and is plant-based.
Techniques
mixingbrowningbaking
Equipment
large bowlskilletbaking dishmeatball scoop
🌶️🌶️🌶️Lowglutendairyegg
Also Known As
Swedish MeatballsItalian Meatballs
Ingredients
- ●400g spaghetti
- ●150g pancetta or guanciale, diced
- ●3 large eggs
- ●100g grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 cup heavy cream
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 2In a large skillet over medium heat, add the diced pancetta or guanciale and cook until crispy, about 5-7 minutes.
- 3Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4In a bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until well combined.
- 5Remove the skillet from heat and add the drained spaghetti to the skillet with the pancetta and garlic, tossing to combine.
- 6Slowly pour the egg and cream mixture over the pasta, tossing quickly to coat the spaghetti and create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7Taste and adjust seasoning with more salt and black pepper if needed.
- 8Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Equipment
Large potSkilletMixing bowlWhiskColander
Ingredients
- ●2 cups penne pasta
- ●1 tablespoon olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 can (14 oz) crushed tomatoes
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
- ●1/4 cup fresh basil leaves, chopped
- ●Grated Parmesan cheese for serving (optional)
Instructions
- 1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 5Add the crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine.
- 6Bring the sauce to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
- 7Add the cooked penne pasta to the sauce and toss to coat evenly.
- 8Remove from heat and stir in the fresh basil leaves.
- 9Serve hot, topped with grated Parmesan cheese if desired.
Equipment
large potskilletcolanderwooden spoonmeasuring cupsmeasuring spoons
Ingredients
- ●1 lb ground chicken
- ●1/2 cup breadcrumbs
- ●1/4 cup grated cheese
- ●1/4 cup diced carrots
- ●1/4 cup diced bell pepper
- ●1/4 cup green peas
- ●1/4 cup raisins
- ●2 eggs
- ●1/4 cup soy sauce
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp paprika
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the ground chicken, breadcrumbs, grated cheese, diced carrots, diced bell pepper, green peas, and raisins.
- 3In a separate bowl, beat the eggs and then add soy sauce, salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
- 4Pour the egg mixture into the chicken mixture and combine until well incorporated.
- 5Lay out a sheet of aluminum foil and place the chicken mixture on it, shaping it into a log.
- 6Wrap the log tightly in the foil, twisting the ends to seal.
- 7Place the wrapped log in a baking dish and add water to the dish to create a steam bath.
- 8Bake in the preheated oven for 1 hour.
- 9Remove from the oven and let it cool slightly before unwrapping.
- 10Slice into rounds and serve warm.
Equipment
mixing bowlaluminum foilbaking dishoven
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