Time 45m Yield 12 meatballs, 3 serving(s) Number Of Ingredients 10 Steps:
Mix ground beef, egg, onion, carrots, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together. Shape mixture by Tablespoonfuls into 1-1/2-inch balls. Place the meatballs in a lightly greased 13x9x2-inch or 15-1/2x9-1/2x1-inch baking dish. Bake, uncovered, in a 400 degree Fahrenheit oven until light brown, about 20 to 25 minutes. Drain off any excess fat. Use meatballs as desired. FREEZING:. Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Ziplock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.
Time 1h Yield 4 servings (18 meatballs) Number Of Ingredients 25 Steps:
Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined. Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary. Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve. Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.
More about “carla halls spaghetti and pecan meatballs recipes”
Number Of Ingredients 17 Steps:
For the Meatballs: preheat oven to 400ºF. Line a baking sheet with parchment paper. In a medium sauté pan over medium-high heat, add olive oil, onion and garlic, cook until soft and translucent., about 3 minutes. Remove from heat and set aside. In a large bowl, add onions, garlic, pecan meal, bread crumbs, dried oregano, flat leaf parsley, mozzarella, parmesan, eggs, hot pepper flakes, salt and pepper. Using your hands mix to combine. Form into golf ball sized balls and place on parchment lined baking sheet. Bake in oven for 20-25 minutes. Remove from oven and transfer to cooked tomato sauce, let simmer for 5-10 minutes. For the Tomato Sauce: in a medium Dutch oven over medium high heat, add olive oil, onions and garlic, cook until soft and translucent, about 3 minutes. Add the crushed tomatoes, and season with salt and pepper. Simmer for 15-20 minutes. Bring a large pot of salted water to a boil. Add the spaghetti, cook according to package directions. Drain pasta and serve with pecan meatballs and tomato sauce. Tips: - After making the pecan meatballs, freeze the extra until ready to use! - Instead of pecan meal, use almond meal!
