Recipes

Ricotta and Pork Meatballs

Ricotta and Pork Meatballs

These pork meatballs are especially unique because they switch up the traditional cheeses and use ricotta cheese. It still has an Italian flavor, but a slightly smoother texture.
Couverts8
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Ingredients

  • ½ pound of sliced white bread crusts removed and cut into ½ pieces
  • 1 ½ pounds of lean ground pork
  • 3 ounces of thickly sliced pancetta minced
  • 3 large lightly beaten eggs
  • 2/3 cup ricotta cheese 5 ounces
  • ¼ cup of parsley
  • 1 teaspoon of dried oregano
  • ½ teaspoon of chopped fennel seeds
  • ¼ teaspoon of crushed red pepper
  • Kosher salt to taste
  • 2 cans of peeled Italian tomatoes 28 ounces each
  • Freshly ground pepper to taste
  • 2 tablespoons of shredded basil
  • ½ cup of freshly grated Pecorino Romano cheese

Instructions

  • Preheat oven to 400° F.
  • Pulse the bread to coarse crumbs in a food processor.
  • Combine the crumbs, pork, pancetta, eggs, ricotta, parsley, oregano, fennel seeds, red pepper, and 1 ½ teaspoons of Kosher salt in a large mixing bowl.
  • Mix well.
  • Shape the mixture into approximately 24 meatballs.
  • Use about 3 tablespoons of meat per ball.
  • Put the meatballs in well-oiled baking dish.
  • Roast the meatballs in the oven for about 30 minutes.
  • The meatballs should be just beginning to brown.
  • Use a spatula to loosen the meatballs from the bottom of the pan.
  • Add the crushed tomatoes to the pan.
  • Season with salt and pepper.
  • Lower the oven to 325° F and cook the meatballs for about 2 hours.
  • The sauce should be very thick and meatballs should be tender.
  • Be sure to turn the meatballs once or twice while cooking.
  • Transfer the meatballs to a serving plate.
  • Garnish with basil and Pecorino before serving.
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Course; Cheese / Pork / Side Dish

Brandy Meatballs

Brandy Meatballs

This dish is great for parties. It is a slight twist on the traditional Italian meatball. It can be served as an appetizer or an entrée. Yields: Makes About 4 Servings.
Couverts4
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Ingredients

Instructions

  • Combine the meats, egg yolks, cheese, parsley, cream, and salt and pepper in a large mixing bowl.
  • Mix together using your hands until thoroughly combined.
  • Shape the mixture into meatballs.
  • Avoid meat sticking to your hands by using damp hands.
  • Lightly dust the meatballs with flour.
  • Using a sauté pan, heat oil and butter.
  • Cook the onion in the oil and butter on low heat for five minutes, stir occasionally.
  • Put in meatballs and increase heat to high.
  • Cook each meatball for just 1 minute on each side.
  • Lower heat and cook meatballs for 15 minutes.
  • Meatballs may still be slightly pink in the center.
  • Remove to a serving bowl and set aside.
  • Stir 3 tablespoons of water into the pan.
  • Heat for just a few seconds then add the brandy.
  • Using a whisk, stir, scraping up all of the pan juices.
  • Cook the sauce until thickened.
  • Pour the sauce over the meatballs and serve.
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Course; Beef / Pork

Hungarian Meatballs

Hungarian Meatballs

This recipes contains both meat and dried fruit. This combination is a favorite in countries such as Hungary, Bulgaria, Georgia, and Armenia. It offers a unique taste combination that is not found in more well-known meatball recipes.
Couverts6
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Ingredients

Instructions

  • Combine the veal and chicken in a bowl.
  • Mix well.
  • Add in the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon.
  • Mix until combined evenly.
  • Add the egg white, and mix again.
  • Add the fresh herbs, salt, and pepper, and mix again.
  • Be sure everything is combined evenly.
  • Shape the mixture into meatballs that are about the size of golf balls.
  • Heat the oil in a skillet.
  • Sauté the meatballs, one batch at a time, turning occasionally.
  • The meatballs should be cooked all the way through and browned on each side.
  • This generally takes about 10 minutes.
  • Serve the meatballs hot or at room temperature.
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Course; Chicken / Veal
Cuisine; European / Hungarian

Stuffed Meatballs

Stuffed Meatballs

At first, these seem like ordinary meatballs, but your guests and family will love the cheesy surprise waiting in the middle of these meatballs. These meatballs are great over pasta and served with tomato sauce.
Couverts6
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Ingredients

Instructions

  • Combine all of the ingredients except the oil in a large mixing bowl.
  • Use your hands to mix all of the ingredients thoroughly.
  • Shape the mixture into medium-sized meatballs.
  • Lightly oiling your hands will help keep the meat from sticking.
  • Be sure to push back any mozzarella that pokes out through the meat.
  • It will burn if it is not safely inside the meat.
  • Heat a large sauté pan that is big enough to hold all of the meatballs.
  • If such a pan is unavailable, sauté the meatballs in batches.
  • Sauté using medium-high heat, turning the meat to brown each side.
  • When the meatballs are browned, lower the heat and cook, covered, for 10 minutes.
  • Uncover, turn the meatballs to the other side and recover.
  • Cook for an additional 10 minutes. If the pan gets dry during cooking, add a little oil.
  • Serve with tomato sauce, if desired.
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Course; Beef / Pork

Chicken and Pork Meatballs

Chicken and Pork Meatballs

This unique recipe is a significant change from the traditional meatball. It has a sweet apricot sauce that pairs well with this meat combination. These meatballs are best served over white rice.
Couverts4
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Ingredients

  • ½ pound of minced chicken
  • ½ pound of minced pork
  • 2 eggs
  • 1 tablespoon of parsley finely chopped
  • 1 cup of breadcrumbs
  • 1 onion finely chopped
  • 1 clove of garlic finely chopped
  • For the sauce:
  • 2 cups of apricot juice
  • 1 cup of water
  • 1 package of French onion soup mix
  • 12 fresh or dried apricots, chopped
  • 1 teaspoon of curry powder
  • 1 tablespoon of gingered apricot sauce

Instructions

  • Place all of the meatball ingredients in a large bowl and mix well with your hands.
  • Roll the meat into balls about the size of a golf balls.
  • Place all of the sauce ingredients in a saucepan and bring the mixture to a boil.
  • Boil for 5 minutes and drop in the meatballs.
  • Simmer on low heat for 30 minutes.
  • Season with salt and pepper, and serve.
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Course; Chicken / Pork

Sweet and Sour Meatballs

Sweet and Sour Meatballs

These sweet meatballs are a twist on the traditional meatball and red sauce. With both vinegar and brown sugar, the sauce is definitely sweet and sour!
Couverts6
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Ingredients

For the sauce:

Instructions

  • Mix all of the meatball ingredients together.
  • Roll the mixture into balls.
  • Brown the meatballs in batches using a large skillet and set aside.
  • Mix brown sugar, flour, and mustard in a sauce pan.
  • Gradually stir in the pineapple juice, vinegar, and soy sauce.
  • Cook and stir the sauce until it is thick and bubbly.
  • Put the meatballs in a crock-pot and cover with the sauce.
  • Allow the meatballs to sit, covered until heated thoroughly.
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Course; Beef / Pork

Greek Meatballs

Greek Meatballs

Cinnamon paired with beef is traditional in Greek foods. This recipe is unique because it is made with traditional Greek seasonings; it is also an extremely moist version of the meatball. Try serving this meatball with bulgur wheat pilaf and a Greek salad.
Couverts4
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Ingredients

Instructions

  • Mix all of the ingredients (except for the oil) together in a large mixing bowl.
  • Use your hands to mix the ingredients well.
  • Refrigerate the mixture for at least half an hour.
  • Use two spoons to shape the meat mixture.
  • Take one spoonful of the mixture and use the other spoon to flatten into a slightly longer meatball.
  • Deep-fry the meatballs in very hot oil until golden brown.
  • The meatballs should be crunchy on the outside, but smooth on the inside.
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Course; Beef / Pork / Side Dish
Cuisine; European / Greece

Swedish Meatballs with Gravy

Swedish Meatballs with Gravy

Swedish meatballs are traditionally made with both ground beef and pork. They are served with a hearty gravy and eaten as an entrée or over noodles. This recipe provides a traditional taste with simple preparation. Traditionally, this recipe is served over wide egg
Couverts4
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Ingredients

Instructions

  • Preheat the oven to 400° F.
  • Combine the first eight ingredients in a large bowl.
  • Crumble the pork and beef over the mixture and mix well.
  • Shape the mixture into 1 ½ inch meatballs.
  • Grease a rack to place in a shallow backing pan.
  • Place the meatballs on the rack.
  • Bake the meatballs for 11 to 12 minutes or until a meat thermometer reads 160° F.
  • Drain the meatballs.
  • Melt the butter in a large saucepan.
  • Stir in the flour until the mixture is smooth, then gradually add the beef broth.
  • Bring the mixture to a boil.
  • Cook and stir for 1 to 2 minutes or until the mixture has thickened.
  • Stir in the cream and dill.
  • Let the gravy simmer for 1minute.
  • Place the meatballs in a serving dish and pour the gravy over the top.
  • If desired, add the parsley as a garnish.
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Course; Beef / Pork / Side Dish
Cuisine; European / Sweden

Pork, Veal, and Beef Meatballs

Pork, Veal, and Beef Meatballs

Meatballs with a variety of meat pack more favor in every bite. This mixed recipe adds that little something extra to your meatball that will have your guests wanting your cooking secrets. Keep your ingredients fresh and these meatballs are sure to be a crowdpleaser!
Couverts8
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Ingredients

Instructions

  • Start by combining all your meats in a large mixing bowl.
  • Add in the garlic, eggs, cheese and parsley. If desired, add salt and pepper.
  • Add bread crumbs to the mixture by putting in small portions while you stir.
  • Slowly add the water ½ cup at a time.
  • The mixture should be moist, but be sure it will still hold its shape when rolled into meatballs.
  • You may not need the entire 1 ½ cups of water.
  • Shape the mixture into meatballs.
  • Fry batches of meatballs by first heating olive oil in a skillet.
  • Meatballs are fully cooked when they are very brown and somewhat crisp.
  • Remove the meatballs and drain excess oil by laying on a paper towel.
  • If the meatballs are having trouble holding their shape, try covering them while they are cooking.
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Course; Beef / Pork / Veal

Minced Meat Kebabs

Minced Meat Kebabs

These meatball kebabs are traditional in Afghanistan. They can be found in restaurants, and street venders often sell them on street corners. This recipe is the traditional preparation where the kebabs are grilled and served on a stick. They can be eaten alone or served on lavash or chapatti.
Couverts6
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Ingredients

Instructions

  • Mince the onions and garlic.
  • Add the onions, garlic, and red pepper to the meat.
  • Mix well with your hands. The mixture will be sticky.
  • Wet your hands and mold the meat around kebab skewers.
  • The kebabs should be about 4 inches long and 1 inch in
  • diameter.
  • Grill the kebabs over high heat. Brown on both sides and
  • then reduce heat to medium. Continue to grill for 15 more
  • minutes, turn frequently.
  • Remove the meat from the skewers, sprinkle with salt and
  • pepper, and serve. Use your choice of garnish.
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Course; Beef / Lamb