WHAT TO PUT IN MEATBALLS RECIPES

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TURKEY MEATBALLS | MEATBALL REIPES | GORDON RAMSAY RECIPES



Turkey Meatballs | Meatball Reipes | Gordon Ramsay Recipes image

Courgetti with meatballs is filling and comforting, like a normal bowl of spaghetti, but it’s brilliant for upping your veg intake without compromising on flavour or texture. Try this 'Ultimate Fit Food' dish yourself at Bread Street Kitchen.

Provided by Gordon Ramsay

Categories     Pasta

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 14

PORK MEATBALL RECIPE | JAMIE OLIVER RECIPES



Pork meatball recipe | Jamie Oliver recipes image

Mighty meatballs get the super-food treatment with epic gravy and bread for dunking.

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 14

1 bunch of fresh mint (30g)
1 x 400g tin of cannellini beans
450g higher-welfare pork fillet
2 heaped teaspoons wholegrain mustard
50g porridge oats
olive oil
2 red onions
2 eating apples
1 tablespoon Worcestershire sauce
2 tablespoons plain wholemeal flour
1 litre organic chicken stock
4 wholemeal buns
30g Cheddar cheese
100g watercress and/or rocket

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
    3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
    4. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
    5. To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
    6. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
    7. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
    8. Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
    9. Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
    10. Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.

Nutrition Facts : Calories 591 calories, FatContent 15.7 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 49.1 g protein, CarbohydrateContent 62.2 g carbohydrate, SugarContent 15.6 g sugar, SodiumContent 1.5 g salt, FiberContent 13 g fibre

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  • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
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TURKEY MEATBALLS | MEATBALL REIPES | GORDON RAMSAY RECIPES
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PORK MEATBALL RECIPE | JAMIE OLIVER RECIPES
Mighty meatballs get the super-food treatment with epic gravy and bread for dunking.
From jamieoliver.com
Total Time 1 hours 15 minutes
Calories 591 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
    3. Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
    4. Blitz into a coarse mince (don’t go too fine – keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
    5. To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
    6. Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
    7. Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
    8. Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
    9. Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
    10. Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.
See details


SPAGHETTI AND MEATBALLS RECIPE | RACHAEL RAY | FOOD NETWORK
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category main-dish
Cuisine italian
  • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
See details


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Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15 mins until reduced. Add the herbs, egg, …
From realfood.tesco.com
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Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes.
From bbc.co.uk
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THE BEST MEATBALLS RECIPE | ALLRECIPES
To reduce the fat significantly, I bake the meatballs at 400F until a meat thermometer comes out to 145-150F (about 30 minutes, depending on your oven). This makes less mess, less fat, and they taste yummy. I then put the cooked meatballs into the marinara sauce and simmer in a slow cooker. Also, instead of water in the meatballs…
From allrecipes.com
See details


WAIKIKI MEATBALLS RECIPE | ALLRECIPES
The only thing that I do differently after having been making this recipe for several years is that instead of cooking the meatballs on the stove, I put them on a cookie sheet and cook them in the oven at 350 degrees for about 20 minutes. Much less messy, and faster too. I can cook the meatballs …
From allrecipes.com
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Heat the red curry paste and vegetable oil in a large wide pan; when it starts sizzling, add the meatballs, turning them in the red oily mixture. Sprinkle the cinnamon and ginger over the meatballs …
From nigella.com
See details


MOROCCAN MEATBALLS | DINNER RECIPES | TESCO REAL FOOD
Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15 mins until reduced. Add the herbs, egg, …
From realfood.tesco.com
See details


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Roast the meatballs for 10 minutes, or until firm. For the salad, put the cabbage and the fennel in a large sieve. Sprinkle with salt and set aside for 5-10 minutes.
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