HOW TO SERVE MEATBALLS RECIPES

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MEATBALLS RECIPE INSPIRED BY OLIVE GARDEN - RECIPES.NET



Meatballs Recipe inspired by Olive Garden - Recipes.net image

Make this quick and easy meatballs recipe that beats an Olive Garden classic and serve perfectly pan-fried meatballs that are temptingly juicy and tender.

Provided by Andrea

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 16

1½ lb preferably chuck ground beef
½ lb ground pork
2 pcs eggs
¾ cup plus more as necessary breadcrumbs
1 tbsp Italian seasoning
½ tsp garlic powder
¼ tsp onion powder
⅛ tsp dried oregano
1 tbsp fresh, chopped parsley
¼ cup preferably Chianti red wine
¼ cup grated or powdered parmesan cheese
to taste salt and ground black pepper
cooking spray
1 cup marinara sauce
1 tbsp grated or powdered parmesan cheese
1 tsp chopped parsley

Steps:

  • Preheat your oven to 360 degrees F and grease a roasting tray.
  • In a mixing bowl, combine all the ingredients together. Mix until well combined. You may need to add more breadcrumbs as needed. Fry a sample to taste, and adjust salt and pepper as necessary.
  • Cover and transfer to a chilled area to marinate for an hour.
  • When ready, shape your mixture into meatballs using your preferred method.
  • Arrange neatly onto your greased roasting pan.
  • Transfer to the oven, and roast until meatballs are cooked through, roughly 35 minutes. Drain any excess oil as necessary.
  • When ready, ladle your warm marinara sauce on top of the meatballs. Garnish with parsley and parmesan cheese. Serve.

Nutrition Facts : Calories 362.00kcal, CarbohydrateContent 10.00g, CholesterolContent 84.00mg, FatContent 25.00g, FiberContent 1.00g, ProteinContent 23.00g, SaturatedFatContent 10.00g, ServingSize 8.00 people, SodiumContent 369.00mg, SugarContent 2.00g, TransFatContent 1.00g, UnsaturatedFatContent 11.00g

SICILIAN MEATBALLS AL FORNO | LAMB RECIPES | JAMIE OLIVER



Sicilian meatballs al forno | Lamb Recipes | Jamie Oliver image

Making meatballs from scratch is a great way of using under-loved, cheap cuts of meat, plus you know exactly what’s gone into them. I’ve kept the pasta simple to let those Sicilian flavours really sing.

Total Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 24

50 g raisins
3 tablespoons balsamic vinegar
500 g lamb neck fillet and/or offcuts
50 g sun-dried tomatoes
½ a bunch of fresh flat-leaf parsley
100 g fresh breadcrumbs
50 g pine nuts
1 lemon
1 teaspoon dried oregano
50 g Parmesan cheese
olive oil
120 g buffalo mozzarella
500 g dried spaghetti
extra virgin olive oil
1 small red onion
2 cloves of garlic
2 quality anchovy fillets
1 fresh red chilli
1 small dried chilli
2 x 400 g tins of quality plum tomatoes
1 pinch of ground cinnamon
red wine vinegar
1 teaspoon sugar optional
½ a bunch of fresh basil

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Soak the raisins in the balsamic vinegar for 5 minutes.
    3. Mince the lamb in a food processor, then place into a large bowl. Roughly chop and add the sun-dried tomatoes, then pick, finely chop and add most of the parsley leaves.
    4. Add the breadcrumbs, pine nuts, lemon zest, soaked raisins and their juice, and oregano. Finely grate in half the Parmesan. Season, then mix together well.
    5. With wet hands, roll and pat the mixture into 24 meatballs (the size of golf balls).
    6. Heat a splash of olive oil in a pan over a high heat, then fry the meatballs for about 5 minutes, or until browned on all sides. Set aside.
    7. For the arrabbiata sauce, peel and finely chop the onion and garlic. Chop the anchovies, then deseed and finely chop the fresh chilli.
    8. Heat a good lug of olive oil in a pan on a medium heat. Add the onion, garlic, anchovies and chopped chilli. Crumble in the dried chilli, and gently fry for a few minutes, until soft.
    9. Add the plum tomatoes and cinnamon, breaking up the tomatoes with a spoon, then simmer for about 20 minutes, or until reduced, stirring every so often.
    10. Pour in a splash of red wine vinegar, season well, add the sugar if you think it tastes too sharp, and tear in most of the basil leaves.
    11. Spoon the sauce into an ovenproof dish (25cm x 30cm), then dot the meatballs on top. Tear over the mozzarella, sprinkle over the remaining basil leaves and finely grate the rest of the Parmesan on top.
    12. Bake in the oven for 15 to 20 minutes, or until golden and bubbling.
    13. Meanwhile, cook the spaghetti according to the packet instructions, then drain and toss with some extra virgin olive oil and the rest of the parsley. Serve the meatballs with the pasta – perfect with a nice crisp salad.

Nutrition Facts : Calories 841 calories, FatContent 33.3 g fat, SaturatedFatContent 9.8 g saturated fat, ProteinContent 41.5 g protein, CarbohydrateContent 89.7 g carbohydrate, SugarContent 16 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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