Melting meatball macaroni.

Melting meatball macaroni | BBC Good Food
300g pork mince
400g beef mince (with around 10% fat)
½ tsp fennel seeds
½ tsp chilli flakes
2 tsp dried oregano
200g cheese - tallegio or mozzarella, chopped into small chunks
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
2 tsp tomato purée
50ml red wine
2 x 400g cans chopped tomatoes
500ml passata
3 bay leaves
2 tsp golden caster sugar
400g macaroni or other pasta shape
crusty bread, to serve (optional)

Heat oven to 200C/180C fan/gas 6.
Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined.
Divide and shape into 18 meatballs with cheese (a nugget or two of taleggio) in the middle (save some for the top), then chill for 10 mins.
Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up).
Add the onion and a pinch of salt and sizzle until softened, about 8 mins.
Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar remaining oregano and lots of seasoning, cover with a lid and simmer for 20 mins.
Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water.
If the pan is not ovenproof, tip the sauce into a casserole dish.
Stir the pasta into the sauce along with the liquid from the meatballs and some pasta water if it needs thinning.
Turn the grill to a medium-high setting.
Nestle the meatballs into the pasta, so that they poke out the top.
Scatter the remaining cheese (taleggio) over the top and grill for 5-10 mins until the cheese and meatballs are golden.
Serve with crusty bread, if you like.

OR:
- Herby Veal Meatballs with Parmesan & Pine Nuts in Tomato Sauce | Recipes | Gino's Italian Escape

Lentil Meatballs.

Lentil Meatballs with Indian Fenugreek Sauce Recipe on Food52
Serves 4 to 6

1 cup small caviar lentils (uncooked)
1 teaspoon fennel seeds
1/2 cup quinoa (uncooked)
1 teaspoon salt
1 teaspoon granulated garlic
1/3 cup chopped cilantro
6 ounces firm tofu
1 to 2 tablespoons olive oil

Coconut Fenugreek Sauce
6 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric, grated (or 1/2 teaspoon ground turmeric)
1 1/2 tablespoons olive oil
1 large tomato, diced
1 tablespoon dried fenugreek leaves
1 13.5-ounce can coconut milk (not light)
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon salt, plus more to taste
1/4 teaspoon cayenne
1/4 teaspoon cracked pepper

Bring lentils, fennel seeds, and 3 cups of water to a boil over high heat in a small pot.
Cover, turn heat to low, and simmer 25 minutes.
Drain well.
Over high heat, bring quinoa and 1 cup of water to boil in a small pot.
Cover, turn heat to low, simmer 15 minutes, turn heat off, and leave covered.

Make the sauce:
In a skillet or medium pot, sauté the garlic and ginger in olive oil over medium heat until just golden, stirring often to prevent burning.
Add turmeric (fresh or dried) and sauté 1 more minute.
Add diced tomato and sauté until most of the juices evaporate, about 5 to 8 minutes.
Stir in coconut milk, fenugreek leaves, lime juice, brown sugar, salt, cayenne, and pepper.
Taste and adjust seasoning.
Bring to a simmer, then turn off the heat until ready to serve.

Make the meatballs:
Preheat oven to 200° C.
In a food processor, pulse the quinoa and half the lentils until the texture is that of coarse sand.
Place in a large bowl and add the remaining lentils, chopped cilantro, salt, and granulated garlic to the bowl and mix well.
In the same food processor, combine tofu and 1 to 2 tablespoons of oil. (The tofu will bind the mixture and the oil will keep it from drying out.)
Pulse the tofu and oil until smooth, scraping down the sides as necessary.
Scoop it into the lentil mixture and combine well.
Prepare a parchment-lined baking sheet.
With your hands, knead the lentil mixture briefly until it’s thoroughly mixed and the salt and spices are evenly distributed.
Form small ping-pong-sized balls.
Place on baking sheet and place in the oven for 20 to 25 minutes.
Warm the sauce and arrange the warm lentil meatballs in it.
Sprinkle with cilantro and serve immediately.

Old-School Swedish Meatballs.

Old-School Swedish Meatballs Recipe on Food52
2 pieces day-old white bread, crumbled
1/2 cup heavy cream
1 teaspoon butter plus 1 tablespoon butter, divided
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon ground pepper, white if possible
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg
1/4 cup beef stock or bone broth


Preheat your oven to 350º F (175º C).
Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.
Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned.
Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined.
Add the moistened bread and mix gently until combined.
Melt the tablespoon of butter in the skillet over medium heat.
Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes.
The meatballs will still be pink inside.
Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the batches of meatballs.
Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.
Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Brown Gravy
2 tablespoons Swedish meatball pan drippings
2 tablespoons flour
2 cups beef stock or bone broth
4 ounces sour cream
Salt and pepper, to taste

After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat.
Whisk in flour and cook until light gold in color, then slowly pour in broth or stock while whisking constantly.
Simmer the gravy until thick, about 5 minutes, stirring regularly.
Add salt and pepper to taste.
Just before serving the meatballs, stir in the sour cream.

Note: If you are not serving all of the meatballs at once, reserve gravy before adding sour cream.
Reheat the meatballs and gravy separately and combine the sour cream with the gravy after heating to prevent the sauce from breaking as it is heated.

Meatballs in tomato sauce.

Meatballs in tomato sauce. | rachel eats

Start with sauce.
In a heavy based pan warm the 3 tbsps of olive oil with a couple of cloves of garlic you have squashed with the back of a knife.
Once the garlic is soft but not brown add the passata, stir and raise the heat so it bubbles at a gentle simmer.
Leave the pan for about 20 minutes, the passata reducing gently.

Make the meatballs.
Put the minced beef in a large bowl.
The bread should have absorbed all the milk by now and seem quite cool so mash it to a pulp using a fork.
Add the mushy bread,
the sauted onion,
the parsley
the parmesan,
the beaten egg,
the tablespoon of extra virgin olive oil,
the nutmeg and
some salt and pepper to the beef.
Gently knead the mixture without squeezing it until all the ingredients are combined.

Turkey zucchini meatballs.

TURKEY ZUCCHINI MEATBALLS with LEMONY YOGURT SAUCE • Panning The Globe
Healthy, delicious turkey meatballs from chef Yotam Ottolenghi
Ingredients
Yogurt Sauce
½ cup sour cream *
⅔ cup lowfat plain Greek Yogurt
1 tablespoon lemon juice
1 small garlic clove, pressed or finely minced
1½ tablespoons olive oil
1 tablespoon sumac
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Meatballs
1 pound ground turkey (white or dark meat)
1 large egg
1 large zucchini, grated
6 scallions, sliced thin
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro leaves
2 large cloves garlic, pressed or finely minced
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper
Vegetable oil for sautéing

* For a lower fat sauce you can swap out the sour cream for low fat yogurt.
The taste is a bit more tart but still delicious.
Instructions
Make the Sauce Combine all ingredients.
Set aside or refrigerate for up to 3 days, until needed.

Meatballs
Preheat oven to 210C.
Line a baking sheet with parchment paper.
In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices.
Using your hands, shape the meatballs (about 2½ tablespoons per ball) by gently squeezing them and tossing them from hand to hand.
Set formed meatballs on a large plate. (makes about 18)
Heat 2 tablespoons oil over medium heat in a large skillet.
Slice half the meatballs into the pan and brown them on all sides, about 4 minutes.
Carefully transfer them to the baking sheet.
Repeat with the rest of the meatballs, adding extra oil to the pan, if needed.
Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through.
Serve with lemony yogurt sauce.

Meatballs.

Matt’s Mama’s Meatballs

1 kilo/ 2 pounds ground beef (should not be too lean)
2 eggs
45 g/ 1/2 cup Pecorino Romano cheese
60 g/ 1 cup breadcrumbs
2-3 garlic minced
60 g/ 1/2 cup crushed pine nuts (this is my addition)
A bunch of chopped parsley
Salt & freshly ground black pepper

Duck fat for frying
Extra Pecorino cheese, grated, for serving

For the sauce:
A few plugs of olive oil
2 garlic cloves, smashed
A small bunch of parsley, chopped finely
2 liters/ 2 quarts tomato passata

Make tomato sauce

Start with a warm pan, add a couple plugs of olive oil
Add 2 garlic cloves, smashed.
Throw in a handful parsley.
Season with salt and pepper.
Cook on a low heat for about 1 to 2 hours.

In a large bowl mix ALL ingredients – make nice medium-sized balls (Americano style), fry in duck fat until browned. (my mom would have used Crisco filling us all with trans fats – but in honor of the Médoc duck fat was used)

After frying the balls drain on paper and add to the sauce and cook for until they are cooked through – about 30 min.
Serve with extra sauce in a shallow bowl with some graded pecorino.
AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:

Meatballs.

AN ITALIAN, AN AMERICAN & AN AUSTRIAN WALKED INTO our kitchen … : Manger:
Allegra’s Meatballs

Tomato sauce:

1 onion, chopped finely
1 garlic, sliced finely
1 carrot, diced finely
1 liter /1 quart of tomato passata
A handful of basil leaves
5 tablespoons white wine
3 tablespoons olive oil
Salt and pepper

Heat the olive oil in a frying pan over medium heat. Cook the garlic, carrot and onion for a few minutes, then pour the white wine and continue to cook for 6 minutes or until softened. Stir in the passata and season with salt and pepper. Reduce heat to low and cook for 2 hours or until thickened and reduced. Add a pinch of sugar if the taste is too acid and at the very end, throw in the basil leaves.

Tip: Add a tablespoon of grated parmesan to sauce before serving.

Meatballs:

500 g/ 1 pound of minced meat ( I usually mix pork and veal )
80 g/ 1/2 cup stale bread, soaked in milk
2 eggs
1 garlic, finely chopped
1 tablespoon of parsley (finely chopped)
60 g/ 2/3 cup parmesan cheese, grated
Salt and freshly ground black pepper

Combine all the ingredients in a bowl, then roll into 2 cm-diameter balls Heat oil in a frying pan over medium heat.
Working in batches, fry meatballs, turning, for 3 minutes or until browned and cooked through.
Set aside.
Add the meatballs to the sauce and continue to cook on a low heat for 15 min.

Turkey zucchini meatballs.

Turkey zucchini meatballs
Adapted from Jerusalem by Ottolenghi.
Serves 4
Ingredients:
1 ½ pounds ground white meat turkey
1 medium zucchini coarsely shredded
2 tablespoons Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
2 garlic cloves, finely minced
1 teaspoon ground cumin
1 ¼ teaspoon salt
½ teaspoon ground black pepper
2-3 tablespoons canola oil for frying

for the sauce:
½ cup Greek yogurt
1 garlic clove, peeled and crushed
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon water
½ teaspoon salt
¼ teaspoon ground black pepper

8 cups mixed greens
1 zucchini, thinly sliced
1 tablespoon olive oil
¼ cup fresh mint
¼ cup fresh cilantro

Method:
Pre-heat the oven to 425 degrees.
In a small bowl mix all the ingredients for the sauce together until smooth.  Chill until ready for use.
In a large bowl combine the all the ingredients for the meatballs together and using your hands mix well.  Shape the turkey into 20 1-inch meatballs.
Heat the oil over medium heat until hot and sear the meatballs in batches until brown on all sides, about 2 minutes on each side.  Transfer the meatball to a baking sheet lined with parchment and place in the pre-heated oven for 5 to 7 minutes, or until they are just cooked through.
In a large bowl add the greens and zucchini, add the tablespoon of oil and toss to coat.  Divide the salad between 4 plates, top with 4-5 meatballs and spoon some of the sauce over the top.

- Chicken Meatballs with Ginger & Lemongrass | Williams-Sonoma Taste:
'via Blog this'

Sausage balls, mustard and cream sauce.

Nigel Slater's Sausage balls, mustard and cream sauce.
sausages,
beef stock,
double cream,
Dijon mustard,
chives

Кефтедес - греческие тефтельки. Greek Meatballs.

- Кефтедес: "Кефтедес -греческие тефтельки или котлетки, изготовленные из фарша и овощей"

- avatarakali - Индийская кухня: Овощной кебаб:

- Grilling: Keftedes Recipe | Serious Eats:

- Baked Zucchini Fritters Kolokithokeftedes - Souvlaki For The Soul:

Meatballs with (optional) cream sauce

Serves four
Meatballs:
50 ml breadcrumbs
200 ml cream
1 onion, finely chopped
2 tablespoons butter
300 g mince beef
100 g mince pork (or use all beef)
1 egg
1 teaspooon salt
pepper
Sauce:
juices from the frying pan
200 ml beef or vegetable stock
200 ml cream
2 tablespoons flour
salt, and white pepper, to taste

Lo-Lo Meatballs with Cavolo Nero.

Calorie count: 264
Lo-lo, because much of the saturated fat you’d usually find in a typical Italian mamma meatball has been stripped out by swapping to a leaner meat and eliminating all but the merest flash of oil.
Serves 2
264 cal per person
Ingredients
For the meatballs
200g lean pork mince or turkey mince (I used turkey mince)
half a med red onion (chopped)
1 garlic clove (peeled and crushed) (I used a little bit of pre-minced garlic for speed)
1 small carrot (grated)
pinch of oregano
1 egg (beaten)
salt and pepper
oil for spraying (you can make up your own spray bottle of oil, or buy one of the spray cans)

Meatballs.

There's something incredibly comforting about meatballs.
This recipe uses veal, or a combination of veal and pork if you prefer, to create deliciously succulent meatballs in a rich, tomato sauce.
Serve with pasta, rice or simply a hulk of crusty bread to mop up the juices.
ingredients

1 thick slice Italian-style bread, crust removed
Milk, for soaking
650g (1lb 5oz) minced veal or a combination of minced pork and veal
2 cloves garlic, finely chopped
4tbsp finely grated Parmesan
2tbsp flat-leaf parlsey, chopped
1 tsp lemon zest
1 large egg, lightly beaten
Plain flour, for dusting
2-3tbsp olive oil
2x400g tins chopped tomatoes, or 500ml (16fl oz) ready-made tomato and herb pasta sauce
2 cloves garlic, peeled
Extra flat-leaf parsley, to garnish
method
Break the bread into pieces and soak in a little milk until soft. Squeeze dry, then crumble into a large bowl.
Add the
mince,
garlic,
Parmesan,
parsley,
lemon zest and
beaten egg,
and mix well.
Season with salt and pepper. To check the seasoning, fry a small amount of the mixture until cooked and taste it, then adjust the seasoning as needed.
Form the mixture in 5cm balls, then roll them in flour and shake off any excess. At this stage, you can refrigerate the meatballs for up to 4 hours, if desired.
Heat the oven to 200°C (gas mark 6). Heat the olive oil in a large ovenproof frying pan over a medium heat, add the meatballs and cook until browned all over (you may need to do this in batches). Remove and drain on kitchen paper.

Add the chopped tomatoes or pasta sauce with the whole garlic cloves to the frying pan and bring to the boil. Then reduce the heat and simmer gently for 5 minutes. Return the meatballs to the frying pan and transfer to the oven. Cook for 20 minutes, turning the meatballs occasionally. Remove the whole garlic cloves and garnish with a little parsley before serving.
Recipe from - http://www.houseandgarden.co.uk/recipes/main-courses/best-ever-meatballs
More:
- How to cook perfect meatballs | Life and style | The Guardian:
- Real Meatballs and Spaghetti Recipe : Ina Garten : Recipes : Food Network:
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