Posts Tagged ‘meatballs’

Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce

Earthy, savory and satisfying, this Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce recipe is perfect for the holiday season. Blended mushrooms add flavor and texture while the cinnamon and bulgur provide a pleasantly surprising twist on traditional recipes.

Yield 18-20 meatballs

Ingredients:

½ pound lean ground beef
½ pound ground lamb
8 oz whole crimini mushrooms, finely chopped
½ cup cooked bulgur
1 large egg, lightly beaten
2 cloves of garlic, grated
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon ground cumin
¼ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon red pepper flakes
Salt and pepper to taste
1 tablespoon olive oil
1 cinnamon stick
16 ounce tomato sauce

Directions

1. In a large bowl, combine the meat, mushrooms, bulgur, egg, garlic, herbs and spices through salt and pepper. Mix well, cover and refrigerate for one hour.
2. Preheat oven to 375.
3. Shape the meat mixture into golf ball sized meatballs. Place on an oiled baking dish.
4. Bake the meatballs, uncovered, for 15-20 minutes or until cooked through.
5. While the meatballs are cooking, heat the tomato sauce and cinnamon stick in a small saucepan.
6. Serve meatballs with tomato sauce for dipping

Blended Meatballs

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.

Yield:

Approximately 20 meatballs

Ingredients:

1/2 lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg

Directions

Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.

In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.

Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.

 

Nutritional Information (per 1 meatball): Calories: 70, Total Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 25 mg, Sodium: 40 mg, Total Carbohydrate: 3 g, Dietary Fiber: 0 g. Sugars: 1 g, Protein: 5 g

Creamy Tetrazzini With Mushroom-Turkey Meatballs

Mushroom-turkey meatballs lend flavor and textural nuance to creamy tetrazzini.

Yield: Serves 4
Active Time: 20 minutes
Total Time: 45 minutes
Special Equipment: Food processor

Ingredients

For the Meatballs:
8 ounces white button or cremini mushrooms, cleaned, stems trimmed and roughly chopped
2 tablespoons olive oil, divided use
1 tablespoon unsalted butter
2 cloves garlic, minced
1 large egg
1 1/2 tablespoons low sodium chicken stock
1/4 teaspoon unflavored gelatin powder
1/2 pound ground turkey
11/2 teaspoons balsamic vinegar
1 teaspoon lemon zest
1 1/2 tablespoons finely ground breadcrumbs
2 tablespoons grated Parmesan, plus additional for garnish
Kosher salt and black pepper

For the Sauce:
1/2 cup dry sherry
1/3 cup all-purpose flour
1 cup low-sodium chicken stock
3 1/4 cups milk
1 cup heavy cream
1/8 teaspoon ground nutmeg
1 pound linguine, cooked al dente
1/4 cup torn fresh basil

Directions

Pulse mushrooms in a food processor until finely and evenly chopped.

Melt 1 tablespoon olive oil and butter in a large saute pan over medium-high heat. When the mixture begins to foam, add mushrooms and allow to cook, untouched in a single layer, for 4 minutes. Reduce heat to medium, stir and add garlic on top. Continue cooking for an additional 2 minutes. Stir again and saute for one minute more. Remove from heat, transfer mushrooms to a large bowl and let cool.

Whisk together egg and chicken stock in a small bowl. Sprinkle with gelatin and let rest for 5 minutes. Then, whisk to combine and add egg mixture to cooled mushrooms, along with turkey, balsamic vinegar, lemon zest, breadcrumbs, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Combine using hands, taking care not to over-mix. Form mixture into golf ball-sized balls.

Heat remaining tablespoon of olive oil in a large saute pan over medium-high heat. When oil shimmers, add meatballs. Brown on all sides, working in batches, if necessary, so you do not overcrowd, about 5 minutes total. Transfer meatballs to a platter.

Add sherry to the pan and scrape up the browned bits using a spoon.

Whisk together flour, chicken stock and milk in a large bowl, ensuring there are no lumps. Pour into the pan, along with heavy cream, nutmeg, 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Bring to a boil over medium heat and add meatballs so they can finish cooking in the simmering sauce.

When meatballs have finished cooking and the sauce has thickened, ladle atop linguine and garnish with basil and Parmesan.

Crimini and Pork Meatballs

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs

1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce

1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Tip: Try grilling these meatballs instead of baking them for some backyard fun. Place the meatballs on metal skewers and place skewers on an oiled grill rack and grill, turning to brown on all sides, until cooked through, about 8 minutes.

Nutrition Facts per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g

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Mushroom Meatloaf

Mushroom Meatloaf

Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies.

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs
1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Nutrition Facts

Per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g