Recipes

Brandy-Infused Meatballs with Parmesan and Ham

Brandy-Infused Meatballs with Parmesan and Ham

These Brandy-Infused Meatballs offer a sophisticated twist on traditional Italian meatballs, featuring a blend of lean beef, ham, and Parmesan. Perfect as an appetizer or entrée, this dish is enhanced with a rich brandy sauce, making it ideal for parties and special occasions.
Couverts4
Preparation 15 minutes
Preparation time:25 minutes
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Equipment

  • Large mixing bowl
  • Sauté pan
  • Whisk
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 3 ½ cups of lean ground beef
  • 1/3 cup of chopped cooked ham
  • 2 egg yolks
  • 2/3 cup of Parmesan cheese freshly grated if available
  • 1 tablespoon of parsley chopped
  • 2 tablespoons of heavy cream
  • Flour as needed for dusting
  • ¼ cup of butter
  • 1 tablespoon of olive oil
  • 1 small onion chopped
  • 3 tablespoons of water
  • 1 tablespoon of brandy
  • Salt and pepper to taste

Instructions

  • In a large mixing bowl, combine the lean ground beef, chopped ham, egg yolks, grated Parmesan cheese, chopped parsley, heavy cream, and salt and pepper.
  • Mix thoroughly using your hands until the ingredients are well combined.
  • Shape the mixture into meatballs, dampening your hands as needed to prevent sticking.
  • Lightly dust the meatballs with flour.
  • In a sauté pan, heat the butter and olive oil over low heat.
  • Add the chopped onion and cook for about 5 minutes, stirring occasionally until softened.
  • Increase the heat to high and add the meatballs to the pan.
  • Cook each meatball for about 1 minute on each side to brown the exterior.
  • Reduce the heat to low and continue cooking the meatballs for an additional 15 minutes.
  • The meatballs may remain slightly pink in the center.
  • Transfer the cooked meatballs to a serving bowl and set aside.
  • In the same pan, add 3 tablespoons of water and heat for a few seconds, then add the brandy.
  • Using a whisk, stir the mixture, scraping up any browned bits from the bottom of the pan.
  • Cook the sauce until it thickens slightly.
  • Pour the brandy sauce over the meatballs and serve immediately.

Notes & Wine Advice

Pair with a robust red wine like Cabernet Sauvignon or a bold Chianti to complement the rich flavors of the meat and brandy sauce.

Nutrition values

Calories: 480 kcal | koolhydraten: 5 g | Eiwitten: 28 g | Vet: 38 g | Suiker: 1 g
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Course; Appetizer / Main Course / Party Food
Cuisine; Italian

Hungarian Meatballs with Sour Cherries and Pine Nuts

Hungarian Meatballs with Sour Cherries and Pine Nuts

These Hungarian Meatballs combine ground veal and chicken with the unique flavors of dried sour cherries, pine nuts, and warm spices. Inspired by Eastern European cuisine, this dish offers a distinctive taste that stands out from more familiar meatball recipes.
Couverts6
Preparation 15 minutes
Preparation time:20 minutes
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Equipment

  • Large mixing bowl
  • skillet
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • ½ pound of ground veal
  • ½ pound of ground chicken
  • 1 onion peeled and finely chopped
  • 3 garlic cloves peeled and crushed
  • ¼ cup of dried sour cherries chopped
  • ½ cup of pine nuts chopped and lightly toasted
  • ½ teaspoon Hungarian paprika
  • 1/8 teaspoon of ground allspice
  • 1/8 teaspoon of cinnamon
  • 1 egg white lightly whipped
  • 1 small bunch of fresh cilantro finely chopped
  • 1 small bunch of fresh mint finely chopped
  • Salt and pepper to taste
  • 2 tablespoons of vegetable oil

Instructions

  • In a large mixing bowl, combine the ground veal and ground chicken.
  • Mix well until evenly combined.
  • Add the finely chopped onion, crushed garlic, chopped dried sour cherries, toasted pine nuts, Hungarian paprika, ground allspice, and cinnamon to the meat mixture.
  • Mix thoroughly to ensure all ingredients are evenly distributed.
  • Gently fold in the lightly whipped egg white, mixing again to combine.
  • Incorporate the finely chopped fresh cilantro and mint into the mixture, seasoning with salt and pepper to taste.
  • Mix one final time to ensure an even distribution of all ingredients.
  • Shape the mixture into golf ball-sized meatballs.
  • Heat the vegetable oil in a skillet over medium heat.
  • Sauté the meatballs in batches, turning occasionally, until they are fully cooked and browned on all sides.
  • This should take about 10 minutes per batch.
  • Serve the meatballs hot or at room temperature, either on their own or with your choice of side dish.

Notes & Wine Advice

Pair with a medium-bodied red wine like a Hungarian Egri Bikavér or a Merlot to complement the rich, savory flavors and the sweet-tart notes of the dried sour cherries.

Nutrition values

Calories: 320 kcal | koolhydraten: 10 g | Eiwitten: 25 g | Vet: 20 g | Suiker: 4 g
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Course; Chicken / Fruit / Main Course / Nuts / Veal
Cuisine; Hungarian

Mozzarella-Stuffed Meatballs: A Cheesy Delight

Mozzarella-Stuffed Meatballs: A Cheesy Delight

These Mozzarella-Stuffed Meatballs are a delightful twist on the classic meatball, featuring a gooey, cheesy center that will surprise and delight your guests. Perfect over pasta and served with a rich tomato sauce, these meatballs are sure to become a family favorite.
Couverts6
Preparation 15 minutes
Preparation time:25 minutes
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Equipment

  • Large mixing bowl
  • Large sauté pan
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 1 pound of extra lean ground beef
  • ½ pound of ground pork
  • 1 egg beaten
  • ½ cup of bread crumbs
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of chopped basil
  • Salt and pepper to taste
  • ½ pound of mozzarella diced
  • 2 – 3 teaspoons of olive oil

Instructions

  • In a large mixing bowl, combine the extra lean ground beef, ground pork, beaten egg, bread crumbs, chopped parsley, chopped basil, salt, and pepper.
  • Mix thoroughly using your hands until all ingredients are well incorporated.
  • Shape the mixture into medium-sized meatballs, placing a piece of diced mozzarella in the center of each.
  • Ensure the mozzarella is fully enclosed within the meatball to prevent it from burning during cooking.
  • Lightly oiling your hands can help prevent the meat from sticking.
  • Heat a large sauté pan over medium-high heat and add 2 – 3 teaspoons of olive oil.
  • Add the meatballs to the pan (sauté in batches if necessary) and cook, turning frequently to brown all sides evenly.
  • Once the meatballs are browned, reduce the heat to medium-low, cover the pan, and cook for 10 minutes.
  • Uncover the pan, turn the meatballs to cook the other side, then cover again and cook for an additional 10 minutes.
  • Add a little more oil if the pan becomes dry during cooking.
  • Serve the mozzarella-stuffed meatballs hot, with your favorite tomato sauce and pasta, if desired.

Notes & Wine Advice

Pair with a medium-bodied red wine like Chianti or Sangiovese to complement the rich flavors of the meat and cheese.

Nutrition values

Calories: 480 kcal | koolhydraten: 12 g | Eiwitten: 34 g | Vet: 31 g | Suiker: 2 g
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Course; Beef / Cheese / Main Course
Cuisine; Italian

Sweet and Sour Meatballs with Pineapple Sauce

Sweet and Sour Meatballs with Pineapple Sauce

These Sweet and Sour Meatballs offer a delicious twist on traditional meatballs with a tangy sauce made from vinegar and brown sugar. Perfect for a family meal or potluck, this recipe blends sweet, sour, and savory flavors beautifully.
Couverts6
Preparation 20 minutes
Preparation time:30 minutes
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Equipment

  • Large mixing bowl
  • Large skillet
  • Saucepan
  • Crock-pot (slow cooker)
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 1 pound of ground beef
  • 1 pound of sausage
  • 1 cup of cracker crumbs
  • ½ cup of cream
  • 1 egg
  • 1 small onion finely minced
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 1/8 teaspoon of ginger
  • 1/8 teaspoon of nutmeg
  • For the Sauce:
  • ½ cup of brown sugar
  • 3 tablespoons of flour
  • 2 teaspoons of dry mustard
  • 1 cup of unsweetened pineapple juice
  • ½ cup of vinegar
  • 2 teaspoons of soy sauce

Instructions

  • n a large mixing bowl, combine the ground beef, sausage, cracker crumbs, cream, egg, minced onion, salt, pepper, ginger, and nutmeg.
  • Mix thoroughly until all ingredients are well combined.
  • Roll the mixture into meatballs.
  • Heat a large skillet over medium heat and brown the meatballs in batches.
  • Once browned, set them aside.
  • In a saucepan, combine the brown sugar, flour, and dry mustard.
  • Gradually stir in the pineapple juice, vinegar, and soy sauce, whisking continuously.
  • Cook the sauce over medium heat, stirring frequently, until the mixture thickens and becomes bubbly.
  • Place the browned meatballs in a crock-pot (slow cooker) and pour the sweet and sour sauce over them.
  • Cover and cook on low heat for 2-3 hours, or until the meatballs are heated through and the flavors have melded.
  • Serve hot.

Notes & Wine Advice

Pair with a fruity Riesling or a light, semi-dry white wine to balance the sweet and sour elements of the dish.

Nutrition values

Calories: 480 kcal | koolhydraten: 30 g | Eiwitten: 22 g | Vet: 28 g | Suiker: 24 g
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Course; Beef / Crockpot / Slowcooker / Main Course / Pork
Cuisine; American

Greek Meatballs with Cinnamon and Mint

Greek Meatballs with Cinnamon and Mint

These Greek meatballs, infused with traditional spices like cinnamon and mint, offer a unique and flavorful twist on the classic meatball. Perfectly moist on the inside and crunchy on the outside, they pair wonderfully with bulgur wheat pilaf and a Greek salad for a complete meal.
Couverts4
Preparation 15 minutes
Preparation time:15 minutes
chilling 30 minutes
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Equipment

  • Large mixing bowl
  • grater
  • Deep fryer or large pot for frying
  • Spoons for shaping
  • Paper towels for draining

Ingredients

  • ¾ pound of ground pork
  • ¾ pound of ground beef
  • 1 teaspoon of dried mint
  • ½ teaspoon of cinnamon
  • ½ teaspoon of pepper
  • 2 teaspoons of salt
  • 2 large potatoes finely grated
  • 2 slices of white bread crusts removed
  • 1 egg
  • 1 tablespoon of fresh parsley chopped
  • 1 medium onion finely chopped
  • Oil for deep frying

Instructions

  • In a large mixing bowl, combine the ground pork, ground beef, dried mint, cinnamon, pepper, salt, grated potatoes, white bread (crumbled), egg, chopped parsley, and finely chopped onion.
  • Use your hands to mix the ingredients thoroughly until well combined.
  • Refrigerate the meat mixture for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
  • After chilling, use two spoons to shape the meat mixture into slightly elongated meatballs.
  • Take a spoonful of the mixture with one spoon and use the other spoon to flatten and shape.
  • Heat oil in a deep fryer or a large pot over medium-high heat until very hot.
  • Carefully deep-fry the meatballs in the hot oil until they are golden brown, crunchy on the outside, and smooth on the inside.
  • This should take about 5-7 minutes.
  • Remove the meatballs from the oil and drain on paper towels.
  • Serve hot.

Notes & Wine Advice

Pair with a light red wine like Pinot Noir or a crisp white wine like Assyrtiko to complement the warm spices and rich flavors.

Nutrition values

Calories: 480 kcal | koolhydraten: 18 g | Eiwitten: 30 g | Vet: 32 g | Suiker: 2 g
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Course; Beef / Main Course / Pork
Cuisine; Greece

Traditional Swedish Meatballs with Creamy Gravy

Traditional Swedish Meatballs with Creamy Gravy

These traditional Swedish meatballs, made with a blend of ground beef and pork, are served with a rich, creamy gravy. Perfect as an entrée or served over wide egg noodles, this dish delivers a comforting and authentic taste of Sweden.
Couverts4
Preparation 20 minutes
Preparation time:15 minutes
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Equipment

  • Large mixing bowl
  • Shallow baking pan
  • Rack for baking
  • Saucepan
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • ½ cup of soft bread crumbs
  • 1 medium onion chopped
  • 1 lightly beaten egg
  • 2 tablespoons of heavy whipping cream
  • ½ teaspoon of salt
  • 1/8 teaspoon of ground nutmeg
  • 1/8 teaspoon of allspice
  • 1/8 teaspoon of cardamom
  • ¾ pound of lean ground beef 90% lean
  • ½ pound of ground pork
  • For the Gravy:
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • 1 cup of beef broth
  • ½ cup of heavy whipping cream
  • ¼ teaspoon of dill weed
  • ¼ cup of minced fresh parsley optional

Instructions

  • Preheat the oven to 400°F (204°C).
  • In a large mixing bowl, combine the soft bread crumbs, chopped onion, lightly beaten egg, heavy cream, salt, ground nutmeg, allspice, and cardamom.
  • Mix until well combined.
  • Add the ground beef and ground pork to the mixture.
  • Mix thoroughly until all ingredients are evenly distributed.
  • Shape the mixture into 1 ½-inch meatballs.
  • Grease a rack and place it in a shallow baking pan.
  • Arrange the meatballs on the rack.
  • Bake the meatballs in the preheated oven for 11 to 12 minutes or until they reach an internal temperature of 160°F (71°C).
  • Drain any excess fat.
  • In a large saucepan, melt the butter over medium heat.
  • Stir in the flour and cook until the mixture is smooth and lightly browned.
  • Gradually add the beef broth, stirring constantly.
  • Bring the mixture to a boil and cook for 1 to 2 minutes, or until it has thickened.
  • Stir in the heavy cream and dill, allowing the gravy to simmer for 1 minute.
  • Place the cooked meatballs in a serving dish and pour the gravy over the top.
  • Garnish with minced fresh parsley, if desired.
  • Serve hot over wide egg noodles or on their own.

Notes & Wine Advice

Pair with a light Pinot Noir or a Chardonnay to complement the creamy gravy and rich flavors of the meatballs.

Nutrition values

Calories: 450 kcal | koolhydraten: 10 g | Eiwitten: 28 g | Vet: 34 g | Suiker: 3 g
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Course; Beef / Main Course / Pork
Cuisine; Sweden

Mixed Meat Meatballs with Pork, Veal, and Beef

Mixed Meat Meatballs with Pork, Veal, and Beef

These mixed meat meatballs combine the rich flavors of pork, veal, and beef, making them a crowd-pleaser at any gathering. Packed with fresh ingredients and bursting with flavor, these meatballs will have your guests asking for your cooking secrets.
Couverts8
Preparation 19 minutes
Preparation time:30 minutes
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Equipment

  • Large mixing bowl
  • skillet
  • Paper towels
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 1 pound of ground beef
  • ½ pound of ground veal
  • ½ pound of ground pork
  • 2 cloves of garlic minced
  • 2 large eggs
  • 1 cup of grated fresh Romano cheese
  • 1 ½ tablespoons of chopped Italian flat-leaf parsley
  • 2 cups of crumbled Italian bread
  • About 1 ½ cups of warm water
  • 1 cup of olive oil
  • Salt and ground black pepper as needed

Instructions

  • In a large mixing bowl, combine the ground beef, veal, and pork.
  • Add the minced garlic, eggs, grated Romano cheese, and chopped parsley to the meat mixture.
  • Season with salt and pepper if desired.
  • Gradually add the crumbled Italian bread to the mixture, stirring continuously.
  • Slowly pour in the warm water, ½ cup at a time, while mixing.
  • The mixture should be moist but firm enough to hold its shape when rolled into meatballs.
  • You may not need all 1 ½ cups of water.
  • Shape the mixture into meatballs, ensuring they are well-formed.
  • Heat the olive oil in a skillet over medium heat.
  • Fry the meatballs in batches, turning them to ensure they are evenly browned and slightly crisp on all sides.
  • The meatballs are fully cooked when they are deeply browned and firm to the touch.
  • Remove the cooked meatballs from the skillet and drain any excess oil on paper towels.
  • Serve hot, and enjoy the rich, flavorful meatballs on their own or with your favorite sauce.

Notes & Wine Advice

Pair with a bold red wine like Chianti or Sangiovese to complement the rich flavors of the meat.

Nutrition values

Calories: 450 kcal | koolhydraten: 10 g | Eiwitten: 25 g | Vet: 35 g | Suiker: 1 g
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Course; Beef / Main Course / Pork / Veal
Cuisine; Italian

Afghan Minced Meat Kebabs: Traditional Grilled Skewers

Afghan Minced Meat Kebabs: Traditional Grilled Skewers

These traditional Afghan minced meat kebabs combine the flavors of minced beef and lamb, grilled to perfection. Serve on a stick as street vendors do, or enjoy them on lavash or chapatti with your favorite garnishes.
Couverts6
Preparation 20 minutes
Preparation time:20 minutes
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Equipment

Ingredients

  • 1 pound of minced beef
  • 1 pound of minced lamb
  • 1 medium-to-large onion
  • 2 cloves of garlic
  • Red pepper to taste
  • Kebab skewers
  • Cilantro fresh mint, or lemon wedges (for garnish)

Instructions

  • Mince the onion and garlic finely using a sharp knife or food processor.
  • In a large mixing bowl, combine the minced beef, minced lamb, onions, garlic, and red pepper.
  • Mix well with your hands until the ingredients are evenly distributed and the mixture becomes sticky.
  • Wet your hands to prevent sticking, and mold the meat mixture around the kebab skewers.
  • Each kebab should be about 4 inches long and 1 inch in diameter.
  • Preheat the grill to high heat.
  • Grill the kebabs over high heat, browning them on both sides.
  • Once browned, reduce the heat to medium and continue grilling for an additional 15 minutes, turning frequently to ensure even cooking.
  • Once fully cooked, remove the kebabs from the skewers.
  • Sprinkle with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro, mint, or lemon wedges.
  • Enjoy the kebabs on their own or serve them on lavash or chapatti.

Notes & Wine Advice

Pair with a medium-bodied red wine like Shiraz or a bold Zinfandel to complement the rich flavors of the grilled meat.

Nutrition values

Calories: 380 kcal | koolhydraten: 3 g | Eiwitten: 30 g | Vet: 28 g | Suiker: 1 g
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Course; Beef / Lamb / Main Course
Cuisine; Afghanistan
Diets; Halal

Cream Cheese and Chicken Meatballs: A Flavorful, Healthy Alternative

Cream Cheese and Chicken Meatballs: A Flavorful, Healthy Alternative

These Cream Cheese and Chicken Meatballs offer a healthy alternative packed with flavor. The addition of cream cheese provides a rich, creamy texture that pairs perfectly with the savory seasoning. Ideal for a tasty main course or as part of a nutritious meal.
Couverts20 meatballs
Preparation 10 minutes
Preparation time:18 minutes
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Equipment

  • Large mixing bowl
  • Rimmed baking sheet
  • tinfoil
  • cooking spray
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 1 pound of ground chicken
  • 2 eggs lightly beaten
  • ¼ cup of roasted garlic light cream cheese
  • ¼ cup of Parmesan cheese grated
  • 1 tablespoon of dry bread crumbs
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon of Italian seasoning
  • 1 tablespoon of garlic powder
  • 1 ½ teaspoon of vegetable oil
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper

Instructions

  • Preheat the oven to 450°F (232°C).
  • Line a rimmed baking sheet with tinfoil and spray with cooking spray.
  • In a large mixing bowl, combine the ground chicken, lightly beaten eggs, roasted garlic light cream cheese, grated Parmesan cheese, bread crumbs, crushed red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and ground black pepper.
  • Mix thoroughly until all ingredients are evenly combined.
  • Form the mixture into 20 meatballs and place them on the prepared baking sheet.
  • Bake in the center of the oven until the juices run clear and the meatballs are cooked through, about 17 to 18 minutes.
  • Ensure the internal temperature reaches 165°F (74°C).
  • Serve hot and enjoy!

Notes & Wine Advice

Pair with a crisp Chardonnay or a light Pinot Grigio to complement the creamy and savory flavors of the meatballs.

Nutrition values

Calories: 220 kcal | koolhydraten: 4 g | Eiwitten: 18 g | Vet: 14 g | Suiker: 1 g
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Course; Chicken / Main Course
Cuisine; American
Diets; Low Fat

Spicy Chicken Meatballs with Fresh Herbs

Spicy Chicken Meatballs with Fresh Herbs

These Spicy Chicken Meatballs are packed with fresh herbs and a hint of heat, making them a flavorful and quick meal option. Serve over greens or pasta for a complete and satisfying dish.
Couverts6
Preparation 10 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • skillet
  • Paper towels
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 1 pound of ground chicken
  • 3 cloves of garlic minced
  • 1 egg beaten
  • 3 tablespoons of unseasoned whole wheat bread crumbs
  • 2 teaspoons of Worcestershire sauce
  • 1 teaspoon of hot paprika
  • 1 teaspoon of onion powder
  • 1 teaspoon of chopped fresh oregano leaves 1 small sprig
  • 1 tablespoon of chopped fresh thyme leaves 5 small sprigs
  • 1 teaspoon of brown sugar
  • 1 zested lemon
  • Kosher salt and freshly ground pepper to taste
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil

Instructions

  • In a large mixing bowl, combine the ground chicken, minced garlic, beaten egg, bread crumbs, Worcestershire sauce, hot paprika, onion powder, chopped oregano, chopped thyme, brown sugar, lemon zest, and salt and pepper to taste.
  • Mix well until all ingredients are evenly distributed.
  • Form the mixture into meatballs, slightly smaller than a golf ball.
  • In a skillet, warm the butter and olive oil over medium-high heat.
  • Add the meatballs to the skillet and brown on one side for 3 minutes.
  • Turn the meatballs and brown the other side for an additional 3 minutes.
  • Continue turning the meatballs as necessary to ensure all sides are evenly browned.
  • The meatballs should be juicy with a slight spring when pressed.
  • Transfer the browned meatballs to a plate lined with paper towels to drain any excess oil.
  • Serve hot.

Notes & Wine Advice

Pair with a light and fruity white wine like Sauvignon Blanc or a chilled Rosé to balance the heat of the paprika.
 

Nutrition values

Calories: 220 kcal | koolhydraten: 6 g | Eiwitten: 18 g | Vet: 14 g | Suiker: 2 g
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Course; Chicken / Main Course
Cuisine; American
Diets; Low Fat