Recipes
Easy Pork Meatballs
Easy Pork Meatballs
Try this classic pork meatball! It’s so flavorful and easy to make that
you’ll want to make it again and again.
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
- Combine the first 7 ingredients in a medium-sized mixing bowl.
- Add the meat and mix well.
- Mold the meat mixture into 2-inch meatballs.
- This recipe should make about 10 meatballs.
- Bring the broth to a boil in a saucepan.
- Drop the meatballs in the broth.
- Reduce heat, cover, and simmer for about 15 minutes
- Turn the meatballs and cook for another 15 minutes.
- Remove the meatballs with a slotted spoon, and serve.
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Thyme Meatballs
Thyme Meatballs
This recipe has a slightly different flavor that adds a unique twist to
the traditional beef meatball. Buttermilk also adds a creamy texture.
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.
- Soak the bread in milk until it is soft.
- Squeeze out any excess moisture.
- Mix the beef, rice, and seasonings in a large mixing bowl.
- Mix in the bread by slowly adding pieces to the mixture.
- Do not over mix.
- Shape the meat mixture into 1 ½-inch meatballs.
- Coat each side of the meatball with cornflake crumbs.
- Brown the meatballs in hot vegetable oil.
- Place the meatballs in a shallow baking dish.
- Pour the mushroom soup and butter milk over the top.
- Bake uncovered for 30 minutes.
- Allow the meatballs to cool slightly before serving.
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Tex-Mex Meatballs
Tex-Mex Meatballs
Try these meatballs if you want to have a little extra kick in every
bite! These meatballs are hearty enough to be served as an entree,
but they can also be served as a side dish.
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
- Mix beef, soup mix, breadcrumbs, tomato paste, cumin, and egg in a large bowl.
- It works best to use your clean hands to mix the ingredients.
- Roll the meat mixture into large meatballs, using about 2 tablespoons of meat per meatball.
- Using the oil, brown the meatballs on all sides in a frying pan.
- Turn often to avoid burning.
- Stir in the baked beans, brown sugar, paprika, salt, cayenne pepper, mustard, Worcestershire sauce, and tomato puree.
- Mix well, making sure that the meatballs are completely covered.
- Cook the meatballs on medium heat for 5 to 7 minutes.
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Bikti
Bikti
This recipe is a version of the traditional Ukrainian meatball, the
Bikti. These meatballs are usually served with rice or mashed
Ingredients
- 1 ½ pounds of mushrooms
- 2 pounds of beef chuck boneless ground
- 3 large onions finely chopped (divided into thirds)
- ½ cup of butter or margarine
- 1 garlic clove minced
- 1 cup of flour
- 2 teaspoons of bread crumbs
- Salt and pepper to taste
Instructions
- Mix one third of the onion with the meat, breadcrumbs, salt, pepper, and garlic in a large mixing bowl.
- Form 2-inch meatballs.
- Flatten the meatballs and cover each side with flour.
- Brown both sides using about half of the butter.
- Chop all of the mushrooms and mix with the second third of the onions.
- Cook the mixture in butter until the onion begins to brown.
- Put half of the mushroom mixture as the first layer in a large, heavy-bottomed pot.
- Use the last of the onion as the second layer.
- Put the meatballs on top of the onion, then cover the meatballs with the remaining mushroom mixture.
- Pour 1 cup of water over the entire mixture and bring it to a boil.
- After bringing it to a boil, immediately lower heat to a high simmer and cook for about 15 minutes or until meatballs are no longer pink in the center.
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Lemon Meatballs
Lemon Meatballs
This hint of lemon is a refreshing twist on the traditional meatball. Eat
this meatballs alone, or served over noodles or rice.
Ingredients
- 1 pound of lean ground beef
- 2/3 cup of grated Parmesan cheese
- 4 tablespoons Béchamel sauce
- 1/8 teaspoon of Worcestershire sauce
- 3 tablespoons of butter
- 4 tablespoons of heavy cream
- Juice of ½ of a lemon strained
- 1 teaspoon of bread crumbs
- Salt to taste
Instructions
- Combine the ground beef, Parmesan cheese, Béchamel sauce, and Worcestershire sauce in a large mixing bowl.
- Mix well, and season with salt.
- Shape the mixture into 8 meatballs then flatten slightly.
- Melt the butter in a pan.
- When the butter turns to a golden brown, add the meatballs to the pan.
- Cook the meatballs over medium heat for 15 minutes, turning frequently.
- Transfer to a serving dish to keep the meatballs warm.
- Pour the cream into a saucepan, add the lemon juice and bread crumbs.
- Cook until thickened, stirring frequently.
- Pour the sauce over the meatballs.
- Stir to cover each meatball with the sauce.
- Serve and enjoy!
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Curry Infused Meatballs
Curry Infused Meatballs
Curry is traditionally found in Indian foods. It is technically a mixture
of a number of spices, some of which change depending on the type
of curry you purchase. Add as much curry or as little as you like. This
simple recipe has an original yet authentic Indian flavor.
This simple recipe has an original yet authentic Indian flavor.
Ingredients
- 1 pound of ground beef
- Salt and pepper to taste
- ¼ cup of butter
- 1 small onion finely chopped
- Curry powder to taste
- 2 cups of tomato puree
- 1/8 teaspoon of cayenne pepper
- 2 tablespoons of flour
Instructions
- Combine hamburger, salt, and pepper in a large mixing bowl.
- Shape the meat mixture into walnut-sized meatballs.
- Melt 2 teaspoons of butter in a frying pan.
- Add onion to the butter and cook until the onion is tender.
- Add curry powder and mix well.
- Add the meatballs and cook well for about ten minutes, shaking the pan constantly.
- Mix the tomato puree, remaining butter, 1 teaspoon of salt, cayenne pepper, and flour in another saucepan.
- Cook until the sauce has thickened.
- Pour the sauce over the meatballs and cook everything together until the sauce is the consistency of gravy.
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Cajun Meatballs
Cajun Meatballs
This spicy recipe is a great appetizer for a party. Use toothpicks for
easy serving. They have a sweet but spicy taste that your guests are
sure to love!
Ingredients
- 1 pound of lean ground beef
- 1 ½ teaspoons of hot pepper sauce
- 2 tablespoons of Cajun seasoning
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of parsley minced
- ½ cup of onion finely chopped
- ¼ cup of fresh bread crumbs
- ¼ cup of milk
- 1 egg
- ½ cup of barbeque sauce
- ½ cup of peach preserves
Instructions
- Preheat the oven to 350° F.
- Mix the first 9 ingredients together in a large mixing bowl.
- It is easiest to mix the ingredients with clean hands.
- Shape the mixture into 1 ½-inch meatballs.
- Place the meatballs on a lightly greased cookie sheet.
- Bake the meatballs for about 30 to 40 minutes, or until they are no longer pink in the middle.
- Meanwhile, combine the barbeque sauce and peach preserves in a small bowl.
- Mix well.
- Place the cooked meatballs in s serving dish and cover with the sauce mixture.
- Toss the meatballs to completely coat them with sauce.
- Serve using toothpicks if desired.
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Hearty Meatball Stew
Hearty Meatball Stew
This recipe is perfect for those cold winter nights. It uses common
ingredients so you don’t have to leave your house to look for any
special requirements. Prepare this recipe at lunch so it is ready for
your evening meal.
Ingredients
- 1 pound of ground beef
- 1 ½ teaspoons of salt can also substitute a salt-free season blend
- ½ teaspoon pepper
- 4 medium potatoes peeled and chunked
- 4 medium carrots chunked
- 1 large onion chunked
- ½ cup of water
- ½ cup of ketchup
- 1 ½ teaspoons of cider vinegar
- ½ teaspoon of dried basil
Instructions
- Combine the beef, 1 tablespoon of salt and ¼ tablespoon of pepper.
- Shape the meat mixture into 1 inch balls.
- Brown the meatballs on all sides in a large skillet over medium heat.
- Drain.
- Put the carrots, potatoes, and onion in a 3 quart slow cooker.
- Top with the meatballs.
- Combine the ketchup, water, vinegar, basil, and remaining salt and pepper in a mixing bowl.
- Mix well.
- Pour the sauce over the meatballs in the slow cooker.
- Cover the stew and heat on high for 4 or 5 hours.
- The stew is ready when the vegetables are tender.
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Fiesta Meatballs
Fiesta Meatballs
This a unique recipe that is great to bring to a potluck or party. It’s
practically guaranteed that you’ll be the only one with this dish!
Serve these as an appetizer by putting toothpicks in each meatball.
Ingredients
- 1 cups of corn bread crumbled
- 1 can of enchilada sauce 10 ounces
- ½ teaspoon of salt
- 1 ½ pounds of ground beef
- 1 can of tomato sauce 8 ounces
- ½ cup of shredded Mexican-style cheese blend
Instructions
- Preheat the oven to 350° F.
- Combine the corn bread, ½ cup of the enchilada sauce, and salt in a large bowl.
- Crumble the ground beef over the mixture and mix well.
- Roll into 1-inch balls.
- Using a lightly greased rack in a baking pan, bake the meatballs uncovered for 18 to 20 minutes.
- The meatballs are done when they are no longer pink.
- Meanwhile, heat the tomato sauce and remaining enchilada sauce in small saucepan.
- Drain the meatballs, then place them in a serving dish.
- Cover the meatballs with the heated sauce and sprinkle with cheese.
- You may want to serve these meatballs with toothpicks.