My kids love meatballs. It does not matter if we have them in pasta, sandwiches or just because, they are always sure to clear their plates if meatballs are involved.
This is my go to recipe for meatballs to be used in pastas
Italian style meatballs
- 1 lb lean ground beef
- 1/2 cup Italian bread crumbs
- 1/3 cup water (more or less)
- 1/4 cup grated Parmesan cheese
- 1 medium onion
Mix all ingredients together. Don’t add all of the water at one time. Mixture should be moist but not so that the meatballs fall apart. Shape meatballs to desired size and place on a broiler pan (I wet my hands before shaping each meatball and it helps make a nice meatball.) Broil until outside is slightly brown on one side and then turn and broil the other side. When finished, add to spaghetti sauce and simmer at least 20 minutes.
I love this recipe because it includes spinach and it is one way that I can get my husband and son to eat it.
- 1/2 pound ground pork
- 1/2 pound ground lamb
- 1/2 pound ground round
- 5 ounces frozen spinach, thawed and drained thoroughly
- 1/2 cup finely grated Parmesan
- 1 whole egg
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup bread crumbs, divided
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.
I have loved swedish meatballs and noodles since I was a little girl. My grandma used to make them a lot for us.
Swedish Meatballs and Egg Noodles
Comfort Foods: Rachael Ray 30-Minute Meals
1 pound ground chuck, or ground beef, pork and veal mix
1/2 cup bread crumbs
1 egg, beaten
1 small onion, finely chopped (or grated on a box grater)
A few drops Worcestershire sauce
Salt and pepper
3 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream
1 bag wide egg noodles
1 tablespoon butter
A handful of chopped parsley
Cook egg noodles according to package directions. While waiting for the water to boil, make the meatballs and sauce.
To bake meatballs: preheat oven to 400 degrees. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and place on nonstick baking sheet. Bake for 12 minutes.
To cook meatballs on the stovetop: preheat a nonstick frying pan over medium heat. Mix ingredients for meatballs in a medium-size bowl. Form bite-size balls and add directly to the pan as you roll them. Once the last ball has been rolled, give the pan a good shake and place a lid or aluminum foil over the top. Cook meatballs 10 to 12 minutes, turning them occasionally. Remove meatballs to a paper towel-lined plate, wipe out pan, and return to heat to make the sauce.
To make the sauce: melt butter over medium heat. Sprinkle in flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk sauce; cook until sherry reduces by half. Add broth in a slow stream and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt, pepper, Dijon mustard and sour cream.
Once the noodles are cooked, drain them and toss with butter and parsley. Add meatballs to the sauce, stir to coat, and serve over the noodles.