Tag: meatballs

Spicy Meatballs

I always keep a few bags of homemade spicy meatballs on hand. Grab them out of the freezer, toss in some marinara sauce, serve over pasta… dinner in no time! I also use them to make super easy meatball sandwiches. And slice them in half to top a homemade pizza. They’re very versatile, easy to make and taste great! And they’re way better than those store-bought ones you find in the freezer section. You know the ones. Dinky. Kinda weird colored. Questionable texture. Not so tasty. Yep, not these.

Spicy Meatballs

You can make these spicy meatballs as spicy as you want. Or leave out the red pepper flake entirely and just make ‘meatballs’. The meatballs taste fantastic with or without the heat. They’re wonderfully tender and delicious. Just make sure you don’t overwork the meat. Mix it just enough to combine the ingredients. Anything more and they’ll start to get tough and you don’t want that. Mix lightly and they’ll stay soft and tender. I prefer to use my hands (I picked up some food-safe gloves to make the job easier.

Also try my meatloaf meatballs.

Spicy Meatballs
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5 from 1 vote

Spicy Meatballs

Make sure you don't overwork the meat. Mix it just enough to combine the ingredients.
Course Main
Cuisine American
Keyword meatballs, spicy
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Servings 6
Calories 533kcal
Author Based on a recipe from Ree Drummond

Ingredients

Instructions

  • Place all ingredients except for the oil into a large bowl.
  • Using your hands, combine everything thoroughly, but try to not overwork the meat.
  • Form the mixture into small balls. Depending on how you plan on using them, you may want small or large balls. It's all up to you.
  • Place on a baking sheet and refrigerate for 1 hour.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, fry the meatballs until golden brown and cooked through, with an internal temperature of 160 F. Flip the meatballs once or twice while cooking to brown on all sides.
  • Transfer cooked meatballs to a plate and continue cooking the remaining ones.
  • Enjoy!

Nutrition

Calories: 533kcal | Carbohydrates: 8g | Protein: 34g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 599mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 3mg

Nutritional values are approximate.

Salisbury Meatballs

Once I let the idea of Salisbury steak get into my head, it wasn’t going to go away. I was jonesin’ bad for that mix of beef and pork and my favorite, the brown gravy. But I wasn’t going to make ‘steak’, I was going to make meatballs. And boy, oh boy, did I ever make Salisbury meatballs.

Salisbury Meatballs

‘Tender, flavor-packed meatballs smothered in a fantastic sauce’. That’s pretty much all you have to tell me. No more convincing is required. If I read that on a menu, I’d order it. With plenty of mashed potatoes and extra gravy, too. These Salisbury meatballs were absolutely fantastic.

You never know what gadgets you might come across these days. Did you know you can buy a tool for making a big batch of meatballs all at once? Why didn’t I think of that!

Also try my Salisbury steak.

Salisbury Meatballs
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5 from 1 vote

Salisbury Meatballs

‘Tender, flavor-packed meatballs smothered in a fantastic sauce’. That’s pretty much all you have to tell me. No more convincing is required.
Course Main
Cuisine American
Keyword meatballs, Salisbury
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 48 meatballs
Calories 77kcal

Ingredients

For the meatballs

For the gravy

Instructions

For the meatballs

  • Combine all but the vegetable oil and mix well.
  • Form into meatballs.
  • Heat oil in a large skillet over medium-high heat.
  • Working in batches, add the meatballs and brown on each side and cooked through. Remove from the skillet and cook the remaining meatballs.
  • Use the skillet you use to cook the meatballs to make the gravy.

For the gravy

  • Add the butter to the skillet and melt.
  • Add the onion and saute until soft, about 5 minutes.
  • In a bowl, whisk together the broth, cornstarch, Worcestershire and ketchup. Add to the skillet with the onions.
  • Reduce heat to a simmer and stir. Continue stirring until the gravy is the desired thickness.

Serving

  • Serve meatballs over mashed potatoes with plenty of gravy, garnished with chopped fresh parsley.

Nutrition

Calories: 77kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

Slow Cooker Spaghetti and Meatballs

We spent a week in a condo on fabulous Tybee Island, Georgia not long ago. I wanted to maximize our time on the beach, which meant that I wanted meals that I could prepare with minimal effort and time. Slow cooker spaghetti and meatballs was the perfect choice. And it was mighty tasty too. Yummy meatballs in a flavorful sauce, with the pasta already mixed in. It really doesn’t get any easier.

Slow Cooker Spaghetti and Meatballs

I always like a little kick in my pasta dishes, whether they’re from the slow cooker or not, so I added a bit of red pepper flakes. You can leave them out if you like.

The perfect side dish for this dish? My gotta-have-it garlic bread. And ya gotta also try my slow cooker ravioli lasagna and my baked spaghetti and meatballs. My stuffed pasta shells ain’t nothin’ to shake a stick at either!

Slow Cooker Spaghetti and Meatballs
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5 from 1 vote

Slow Cooker Spaghetti and Meatballs

Yummy meatballs in a flavorful sauce, with the pasta already mixed in. It really doesn’t get any easier.
Course Main
Cuisine American
Keyword meatballs, slow cooker, spaghetti
Prep Time 5 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 25 minutes
Servings 8 servings
Calories 120kcal

Ingredients

  • 1 24 ounce frozen meatballs
  • 1 24 ounce spaghetti sauce
  • 1 48 ounce beef broth
  • 2 teaspoons dried basil
  • 2 teaspoons red pepper flake
  • ¼ cup Parmesan cheese plus more for serving, freshly grated
  • 8 ounces angel hair pasta broken into 1 1/2″ pieces

Instructions

  • Place all ingredients except for the pasta into a slow cooker.
  • Cook on high for 8 hours, stirring every hour or so.
  • Add the broken pasta, stir, and cook another 20 minutes.
  • Serve with additional Parmesan cheese for topping.

Nutrition

Calories: 120kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Nutritional values are approximate.