Recipes

Easy Low-Fat Turkey Meatballs with Basil Parmesan

Easy Low-Fat Turkey Meatballs with Basil Parmesan

These easy low-fat turkey meatballs are packed with protein and perfect for a healthy meal. Serve them with fettuccine noodles, fresh basil, and extra Parmesan for a delicious Italian-inspired dish.
Couverts6
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • Large mixing bowl
  • Baking sheet
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 1 pound of ground turkey
  • ¼ cup of chopped onion
  • ½ cup of dried bread crumbs
  • 2 tablespoons of Parmesan cheese plus additional Parmesan for serving
  • 1/8 teaspoon of salt
  • Pepper to taste
  • ¼ cup of basil thinly sliced

Instructions

  • How do I prepare it?
  • Preheat the oven to 400°F (204°C).
  • In a large mixing bowl, combine the ground turkey, chopped onion, breadcrumbs, 2 tablespoons of Parmesan cheese, salt, and pepper.
  • Mix until well blended.
  • Roll the mixture into 1-inch balls, making about 36 meatballs.
  • Place the meatballs on a baking sheet and bake for 12 to 15 minutes, or until they are no longer pink in the center.
  • Serve the meatballs over fettuccine noodles, and garnish with fresh basil and additional Parmesan cheese.

Notes & Wine Advice

Pair with a light Pinot Grigio or a crisp Chardonnay to complement the fresh basil and Parmesan.

Nutrition values

Calories: 180 kcal | koolhydraten: 6 g | Eiwitten: 20 g | Vet: 7 g | Suiker: 1 g
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Course; Main Course / Turkey
Cuisine; American / Fusion / Italian
Diets; Low Fat

Gingery Pork Meatballs with Fresh Cilantro

Gingery Pork Meatballs with Fresh Cilantro

These Gingery Pork Meatballs are infused with fresh ginger and cilantro, offering a flavorful twist on traditional meatballs. Perfectly paired with wide rice noodles or spaghetti, they make for a delicious and aromatic meal.
Couverts20 meatballs
Preparation 15 minutes
Preparation time:20 minutes
chilling 30 minutes
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Equipment

  • Large mixing bowl
  • Tinfoil-lined baking pan
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • ½ cup of fresh cilantro chopped
  • ¼ cup of dry breadcrumbs
  • ¼ cup of red onion finely chopped
  • 2 tablespoons of lower-sodium soy sauce
  • 2 teaspoons of grated peeled fresh ginger
  • 3 garlic cloves minced
  • 1 pound of lean ground pork
  • 1 large egg lightly beaten

Instructions

  • Line a baking pan with tinfoil and ensure it is at least 1 inch deep.
  • Preheat the oven to 450°F (232°C).
  • In a large mixing bowl, combine the chopped cilantro, breadcrumbs, finely chopped red onion, soy sauce, grated fresh ginger, minced garlic, ground pork, and lightly beaten egg.
  • Stir gently until the ingredients are evenly blended.
  • Cover the mixture and chill in the refrigerator for 30 minutes to help the flavors meld and the mixture firm up.
  • After chilling, divide the mixture into 20 equal portions and shape each portion into a meatball.
  • Arrange the meatballs in a single layer on the preheated tinfoil-lined pan.
  • Bake for about 20 minutes, or until the meatballs are fully cooked through and no longer pink in the center.
  • Serve hot over wide rice noodles or spaghetti.

Notes & Wine Advice

Pair with a light and crisp white wine like Sauvignon Blanc or a chilled Riesling to complement the ginger and cilantro flavors.

Nutrition values

Calories: 190 kcal | koolhydraten: 6 g | Eiwitten: 12 g | Vet: 12 g | Suiker: 1 g
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Course; Main Course / Pork
Cuisine; American / Asia / Fusion

Authentic Spanish Pork Meatballs in Piquillo Pepper Sauce

Authentic Spanish Pork Meatballs in Piquillo Pepper Sauce

These authentic Spanish pork meatballs are a staple in tapas bars across Spain. Served with a rich piquillo pepper sauce, they are perfect for enjoying with toothpicks for a true tapas experience.
Couverts20 meatballs
Preparation 20 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

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

Ingredients

  • ½ pound of ground pork
  • 1 egg
  • 2 tablespoons of onion finely chopped
  • ¼ cup of breadcrumbs
  • ¼ teaspoon of dried thyme
  • 1 teaspoon of sweet paprika
  • ½ teaspoon of salt
  • ½ teaspoon of ground pepper
  • Oil for frying
  • Flour for dusting
  • For the sauce:
  • 1 tablespoon of olive oil
  • 1 clove of garlic minced
  • 2 tablespoons of chopped onion
  • 2 tablespoons of piquillo pepper
  • ¾ cup of chicken broth

Instructions

  • In a large mixing bowl, combine the ground pork, egg, finely chopped onion, breadcrumbs, dried thyme, sweet paprika, salt, and ground pepper.
  • Mix well.
  • Form the mixture into meatballs about the size of a teaspoon, making approximately 20 meatballs.
  • Heat about ½ inch of oil in a skillet over medium heat.
  • Dust the meatballs lightly with flour on all sides.
  • Brown the meatballs in the skillet until they are golden on all sides.
  • Drain the meatballs on paper towels and set aside.
  • In the same skillet, heat the olive oil and sauté the minced garlic, chopped onion, and piquillo pepper until the onions are soft and translucent.
  • Add the chicken broth to the skillet and cook for about 10 minutes, allowing the sauce to reduce slightly.
  • Add the browned meatballs to the sauce and cook for an additional 10 minutes, turning the meatballs frequently to ensure they are well-coated with the sauce.
  • Ensure the meatballs are fully cooked through before serving.
  • Serve with toothpicks for an authentic tapas experience.

Notes & Wine Advice

Pair with a Rioja or Tempranillo to complement the rich flavors of the meatballs and sauce.

Nutrition values

Calories: 220 kcal | koolhydraten: 6 g | Eiwitten: 10 g | Vet: 16 g | Suiker: 1 g
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Course; Appetizer / Party Food / Pork / Tapas
Cuisine; Spain

Honey Garlic Pork Meatballs with Sweet and Tangy Sauce

Honey Garlic Pork Meatballs with Sweet and Tangy Sauce

These honey garlic pork meatballs are the perfect blend of sweet and savory, with a delicious sauce that makes them irresistible. Serve them straight from the oven or keep them warm in a slow cooker—great for parties or over rice as a main dish.
Couverts32 meatballs
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • cookie sheet
  • tinfoil
  • cooking spray
  • Saucepan
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 1 pound of ground pork
  • 1 large egg
  • ¼ cup of dry bread crumbs crushed
  • 2 tablespoons of cilantro finely chopped (optional)
  • 2 green onions finely chopped
  • 4 cloves of garlic
  • 1 teaspoon of salt or to taste
  • 2 teaspoons of butter
  • ½ cup of ketchup
  • ¼ cup of honey
  • 1 ½ teaspoons of soy sauce
  • Sriracha or Tabasco sauce to taste

Instructions

  • Preheat the oven to 400°F (204°C).
  • Line a cookie sheet with tinfoil and lightly spray it with cooking spray.
  • In a large mixing bowl, combine the ground pork, egg, bread crumbs, green onion, 1 pressed clove of garlic, salt, pepper, and cilantro (if using).
  • Mix until everything is well blended, but avoid overmixing.
  • Shape the mixture into 1-inch meatballs.
  • Place the meatballs on the prepared cookie sheet and bake for 15 to 20 minutes, or until the meatballs are cooked through and no longer pink in the center.
  • While the meatballs are baking, prepare the sauce in a saucepan over medium heat.
  • Melt the butter until foamy, then add the remaining garlic and cook for about 1 minute.
  • Add the ketchup, honey, soy sauce, and hot sauce.
  • Bring the mixture to a boil, then reduce the heat and simmer for another minute.
  • Once the meatballs are done, combine them with the sauce in a serving dish, mixing to coat the meatballs evenly with the sauce.

Notes & Wine Advice

Pair with a crisp Riesling or a light Pinot Noir to balance the sweetness and tanginess of the sauce.

Nutrition values

Calories: 180 kcal | koolhydraten: 15 g | Eiwitten: 8 g | Vet: 10 g | Suiker: 10 g
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Course; Appetizer / Main Course / Party Food / Pork
Cuisine; American / Asia / Fusion

Fiery Pork Meatballs with a Spicy Kick

Fiery Pork Meatballs with a Spicy Kick

These fiery pork meatballs are packed with heat and flavor, perfect for those who love a spicy kick. Made with ground pork shoulder, they can be served as an appetizer or over creamy polenta for a hearty entrée.
Couverts2 dozen meatballs
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

Ingredients

  • 2 tablespoons of olive oil
  • 2 pounds of ground pork shoulder
  • 2 tablespoons of salt
  • 4 jarred hot cherry peppers minced
  • ¼ cup of hot cherry pepper pickling liquid
  • 4 slices of fresh white bread minced
  • 3 large eggs

Instructions

  • Preheat the oven to 450°F (232°C).
  • Evenly coat the bottom of a 9×13 baking dish with olive oil and set it aside.
  • In a large mixing bowl, combine the ground pork shoulder, salt, minced hot cherry peppers, pickling liquid, minced bread, and eggs.
  • Mix well until all ingredients are evenly distributed.
  • Roll the mixture into 1 ½-inch meatballs, packing the meat firmly to ensure they hold their shape.
  • Place the meatballs in the prepared baking dish, ensuring that they are touching one another.
  • Roast in the preheated oven for 20 minutes or until the meatballs are cooked thoroughly.
  • Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
  • Allow the meatballs to cool for at least 5 minutes before serving.
  • Serve over creamy polenta for a complete entrée or enjoy as a spicy appetizer.

Notes & Wine Advice

Pair with a bold red wine like Zinfandel or a spicy Shiraz to complement the heat of the meatballs.

Nutrition values

Calories: 320 kcal | koolhydraten: 5 g | Eiwitten: 22 g | Vet: 24 g | Suiker: 1 g
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Course; Main Course / Pork
Cuisine; American / Fusion / Italian

Zesty Lemongrass Pork Meatballs with Orange Glaze

Zesty Lemongrass Pork Meatballs with Orange Glaze

These zesty lemongrass pork meatballs with a tangy orange glaze offer a flavorful and gourmet twist on traditional meatballs. Perfect for a special occasion or when you want to impress with a dish full of vibrant Asian-inspired flavors.
Couverts10
Preparation 30 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • Frying pan
  • oven
  • Baking sheets lined with parchment paper or tinfoil
  • Food processor
  • Measuring cups
  • spatula
  • Mixing spoon
  • large saucepan

Ingredients

  • 3 pounds of ground pork
  • ¼ cup of low sodium soy sauce or tamari
  • 1 ½ teaspoons of sesame oil or more, to taste
  • 1 large onion
  • ½ green or red bell pepper diced then pulsed in food processor and squeezed dry
  • 3 tablespoons of minced ginger
  • 2 tablespoons of minced garlic
  • 3 tablespoons of lemongrass tender white portion, finely chopped
  • 3 tablespoons of sherry
  • ½ to 1 teaspoon of Asian chili paste to taste
  • 3 tablespoons of oyster sauce
  • 1 large bunch of scallions sliced extra thin
  • 1 cup of cilantro finely chopped (include tender stems)
  • 2 eggs beaten with 2 tablespoons of water
  • 2 tablespoons of cornstarch
  • 1 cup of plain breadcrumbs if needed

For the sauce:

  • 1 tablespoon of ginger finely minced
  • 1 tablespoon of garlic finely minced
  • 2 tablespoons of oyster sauce
  • ¼ cup of sherry
  • 3 tablespoons of demerara brown sugar
  • 1 quart of orange juice fresh or made from concentrate
  • 2 teaspoons of orange zest optional
  • Cornstarch used to thicken as needed
  • Sesame seeds if desired for garnish
  • 1 pint of scallions thinly sliced (Japanese angle cut, if possible)

Instructions

  • Preheat the oven to 450°F (232°C).
  • In a frying pan, sweat the onions, garlic, ginger, and lemongrass.
  • Deglaze with sherry and set aside to cool slightly.
  • In a large mixing bowl, combine the chili paste, oyster sauce, soy sauce, sesame oil, scallion, and cilantro.
  • Mix well.
  • Add the eggs with water, cornstarch, ground pork, and the cooled onion mixture.
  • Mix thoroughly.
  • If the mixture is too wet, add panko breadcrumbs to achieve a thicker consistency.
  • Roll the mixture into 1-inch meatballs and place them on baking sheets lined with parchment paper or tinfoil.
  • Bake for 15 to 20 minutes until cooked through.
  • Meanwhile, prepare the sauce by sweating the ginger, garlic, and shallot in a large saucepan.
  • Add the oyster sauce and cook for a few minutes.
  • Deglaze the pan with sherry, then add the brown sugar and orange juice.
  • Reduce to a thin glaze or reduce by half and thicken with cornstarch if a thicker sauce is desired.
  • Add orange zest, if desired.
  • Toss the cooked meatballs in the orange glaze before serving, and garnish with sesame seeds and sliced scallions if desired.

Notes & Wine Advice

Pair with a crisp Riesling or a light Pinot Gris to complement the citrusy glaze and lemongrass notes.

Nutrition values

Calories: 450 kcal | koolhydraten: 25 g | Eiwitten: 30 g | Vet: 24 g | Suiker: 15 g
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Course; Main Course / Pork
Cuisine; Korean

Savory Soup Meatballs: Perfect for Elevating Any Soup

Savory Soup Meatballs: Perfect for Elevating Any Soup

Add excitement to any soup with these tender and flavorful meatballs. Perfect for enhancing split pea soup or any of your favorite soups, these meatballs will turn a simple dish into something special.
Couverts12 (about 3 ½ quarts)
Preparation 15 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

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

Ingredients

  • ¾ cup of finely chopped celery
  • 1 medium-sized onion finely chopped
  • 4 tablespoons canola oil
  • 1 ½ cups of soft bread crumbs
  • 2 tablespoons of water
  • 1 teaspoon of salt
  • ½ teaspoon of crushed dried sage
  • 1 medium egg
  • 1 pound of ground pork

Instructions

  • In a large skillet, sauté the finely chopped celery and onion in 2 tablespoons of canola oil until tender.
  • Transfer the sautéed mixture to a large mixing bowl, including the remaining oil from the skillet.
  • Add the soft bread crumbs, salt, crushed dried sage, and egg to the bowl.
  • Mix well.
  • Crumble the ground pork over the mixture and combine thoroughly.
  • Shape the mixture into ¾-inch meatballs.
  • In the same skillet, heat the remaining 2 tablespoons of canola oil over medium heat.
  • Brown the meatballs in the skillet, turning occasionally, until a meat thermometer reads 160°F.
  • Add the browned meatballs to your prepared soup.
  • Cover the soup and let it simmer with the meatballs for an additional 15 minutes to allow the flavors to meld.

Notes & Wine Advice

Pair with a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc to complement the flavors in the soup.

Nutrition values

Calories: 220 kcal | koolhydraten: 10 g | Eiwitten: 15 g | Vet: 14 g | Suiker: 2 g
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Course; Main Course / Pork / Soup
Cuisine; American

Easy and Flavorful Pork Meatballs

Easy and Flavorful Pork Meatballs

These easy pork meatballs are packed with flavor and incredibly simple to make. Perfect for a quick and satisfying meal, you’ll want to add this recipe to your regular rotation.
Couverts2
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Medium-sized mixing bowl
  • Saucepan
  • Measuring cups
  • Mixing spoon
  • slotted spoon

Ingredients

  • 1 egg lightly beaten
  • 1 slice of bread crumbled
  • 1 garlic clove minced
  • ¼ cup of Parmesan cheese
  • ½ teaspoon of salt
  • ½ teaspoon of parsley flakes
  • ¼ teaspoon of pepper
  • ¾ pound of ground pork
  • 1 can of beef broth 14.5 ounces

Instructions

  • In a medium-sized mixing bowl, combine the beaten egg, crumbled bread, minced garlic, Parmesan cheese, salt, parsley flakes, and pepper.
  • Add the ground pork to the mixture and mix well until all ingredients are thoroughly combined.
  • Shape the mixture into 2-inch meatballs.
  • This recipe should yield about 10 meatballs.
  • In a saucepan, bring the beef broth to a boil.
  • Carefully drop the meatballs into the boiling broth.
  • Reduce the heat, cover the saucepan, and let the meatballs simmer for about 15 minutes.
  • Turn the meatballs and continue cooking for another 15 minutes.
  • Using a slotted spoon, remove the meatballs from the broth and serve hot.

Notes & Wine Advice

Pair with a light red wine like Pinot Noir or a dry white wine like Sauvignon Blanc to balance the richness of the meatballs.

Nutrition values

Calories: 320 kcal | koolhydraten: 8 g | Eiwitten: 24 g | Vet: 22 g | Suiker: 2 g
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Course; Main Course / Pork
Cuisine; American

Creamy Thyme Meatballs with Buttermilk Sauce

Creamy Thyme Meatballs with Buttermilk Sauce

These thyme meatballs offer a unique twist on traditional beef meatballs, with a hint of thyme and a creamy buttermilk sauce. The addition of rice and cornflake crumbs adds texture, making them perfect for a comforting main dish.
Couverts12 meatballs
Preparation 20 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large mixing bowl
  • Shallow baking dish
  • Frying pan
  • Measuring cups
  • spatula
  • Mixing spoon

Ingredients

  • 3 slices of white bread
  • ½ cup of milk
  • 1 pound of ground beef
  • 2 cups of cooked rice
  • 1 teaspoon of salt
  • ¼ teaspoon of ground thyme
  • ¼ teaspoon of garlic salt
  • Cornflake crumbs
  • Vegetable oil
  • 1 can of cream of mushroom soup 10 ¾ ounces
  • 1 ¼ cups of buttermilk

Instructions

  • Preheat the oven to 350°F (175°C).
  • Soak the white bread in milk until it becomes soft, then squeeze out any excess moisture.
  • In a large mixing bowl, combine the ground beef, cooked rice, salt, ground thyme, and garlic salt.
  • Gradually add the soaked bread to the mixture, mixing gently to combine.
  • Be careful not to overmix.
  • Shape the mixture into 1 ½-inch meatballs.
  • Coat each meatball with cornflake crumbs, ensuring an even coating.
  • Heat vegetable oil in a frying pan over medium heat and brown the meatballs on all sides.
  • Place the browned meatballs in a shallow baking dish.
  • In a separate bowl, mix the cream of mushroom soup with the buttermilk, then pour the mixture over the meatballs in the baking dish.
  • Bake the meatballs uncovered for 30 minutes.
  • Allow the meatballs to cool slightly before serving.

Notes & Wine Advice

Pair with a light Pinot Grigio or Chardonnay to complement the creamy sauce and thyme flavor.

Nutrition values

Calories: 380 kcal | koolhydraten: 20 g | Eiwitten: 18 g | Vet: 25 g | Suiker: 5 g
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Course; Beef / Main Course
Cuisine; American

Spicy Tex-Mex Meatballs with Hearty Bean Sauce

Spicy Tex-Mex Meatballs with Hearty Bean Sauce

Add some spice to your meal with these Tex-Mex meatballs. Perfect as an entree or a side dish, these meatballs are packed with flavor and come with a hearty bean sauce that’s sure to satisfy.
Couverts14 meatballs
Preparation 15 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

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

Ingredients

  • 1 pound of ground beef
  • 1 packet of onion soup mix
  • ½ cup of soft breadcrumbs
  • 2 tablespoons of tomato paste
  • 1 teaspoon of ground cumin
  • 1 egg
  • Oil for frying
  • 1 can of baked beans 30 ounces
  • 2 tablespoons of brown sugar
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • ¼ teaspoon of cayenne pepper or to taste
  • 1 teaspoon of mustard powder
  • 2 tablespoons of Worcestershire sauce
  • 1 can of tomato puree 10 ounces

Instructions

  • In a large mixing bowl, combine the ground beef, onion soup mix, breadcrumbs, tomato paste, ground cumin, and egg.
  • Mix well, preferably using your hands.
  • Roll the meat mixture into large meatballs, using about 2 tablespoons of meat per meatball.
  • Heat oil in a frying pan over medium heat.
  • Add the meatballs and brown them on all sides, turning frequently to avoid burning.
  • Once the meatballs are browned, stir in the baked beans, brown sugar, paprika, salt, cayenne pepper, mustard powder, Worcestershire sauce, and tomato puree.
  • Mix thoroughly, ensuring the meatballs are completely covered in the sauce.
  • Cook the meatballs on medium heat for 5 to 7 minutes, until the sauce is well combined and heated through.
  • Serve hot.

Notes & Wine Advice

Pair with a Zinfandel or a cold Mexican beer like Corona to complement the spicy flavors.

Nutrition values

Calories: 300 kcal | koolhydraten: 25 g | Eiwitten: 20 g | Vet: 15 g | Suiker: 10 g
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Course; Beef / Main Course / Side Dish
Cuisine; American / Fusion / Mexican