Recipes

Meatball Recipes

Meatballs are great appetizers, and they are also handy snacks. What’s more, they are easy to make. Here are a few meatball recipes for you.

Beef Meatballs recipe

Ingredients

32 ounces (2 pounds) ground beef
2 eggs
1 small minced onion
½ cup milk
1 cup cracker crumbs
A pinch of salt (or more, according to your taste)
4 tablespoons olive oil (if you are cooking on a skillet)

For sauce
1 ½ cups ketchup
¼ cup prepared yellow mustard
½ cup distilled white vinegar
¾ cup brown sugar

Instructions

Preheat an oven to 350 degrees F (175 degrees C). You can also cook the meatballs in a skillet, but you can heat the skillet later.
Beat eggs in a large bowl. Add the onion, beef, milk and salt and mix well.
Sprinkle the cracker crumbs and mix until they are evenly distributed.
Form around 40 meatballs with the mixture. Set aside in a baking dish if you are using an oven.
For the sauce, whisk together the ketchup, mustard, white vinegar and brown sugar in a bowl. Pour the sauce over the meatballs.
Put the meatballs in the oven and cook for an hour, until the meat balls are no longer pink in the middle.
If you are cooking in a skillet, heat oil and cook the meatballs. Roll them once in a while so that they are cooked evenly on all sides.

Lamb Meatball recipe

Ingredients

32 ounces (2 pounds) ground lamb

1 egg, lightly beaten
5 shallots, minced
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons lemon zest
1/2 teaspoon dried marjoram
1/2 cup unsalted butter
1 tablespoon olive oil
2 1/2 tablespoons tomato sauce
1/4 cup wine
1 small garlic clove, minced
1 dash ground cinnamon
Salt and freshly ground black pepper to taste

Instructions

Melt 1 tablespoon of butter in a skillet over medium heat. Cook and stir the shallots until tender. Transfer to a large bowl.
Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Sprinkle marjoram, salt, and pepper. Store for 1 hour in the refrigerator.
Roll the lamb mixture into small meatballs.
Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Cook in the skillet in batches until evenly brown.
Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

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