Time 1h Yield 8 servings. Number Of Ingredients 14 Steps:
In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.
Time 55m Yield 1 serving. Number Of Ingredients 13 Steps:
Shape beef mix into three meatballs; coat with flour. In a large skillet, brown meatballs in oil on all sides. Remove and keep warm. , Add remaining ingredients to the skillet. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Stir in meatballs. Bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until meat is no longer pink.
Time 1h10m Yield 4 servings Number Of Ingredients 19 Steps:
For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use. For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate. Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
Time 10m Yield 6 servings Number Of Ingredients 10 Steps:
Combine and cook meatballs Chop vegetables and place in large pot or slow cooker Add remaining ingredients and stir to combine Stir in meatballs Stovetop: Bring to a boil and cook for 10 minutes, reduce heat to low and simmer 1 hour or until vegetables are tender Slow Cooker: Cover and cook on low for 4-5 hours or until vegetables are tender
Time 25m Yield 8 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly. Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets. Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.
Time 20m Yield Makes 4 lunches Number Of Ingredients 9 Steps:
Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins. Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.
Time 25m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Combine gravy, tomatoes, 3/4 cup water, thyme and pepper in large saucepan; bring to a boil. Stir in meatballs and vegetable mixture; reduce heat. Cook 10-15 minutes or until meatballs are heated through, stirring occasionally.
Time 2h Yield 4 serving(s) Number Of Ingredients 16 Steps:
Combine meat, onion, green pepper, corn meal, seasonings, milk, and egg. Mix thoroughly and form 12 balls. Sprinkle with flour and brown in hot shortening. Place in 4 quart casserole. Add remaining flour to browning skillet, blend and add tomato juice. Cook until thick; pour over meatballs. Arrange vegetables around meatball. Add salt and cover tightly. Bake at 350 for 1 hour.
Time 2h30m Yield 8 Number Of Ingredients 24 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray. Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended. Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet. Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside. Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Combine beef, crumbs, basil, egg and garlic. Shape into 20 balls. Brown in deep skillet over medium low heat. Drain fat. Stir in soup, water and vegetables. Heat to boiling. Reduce heat and simmer, covered 30 minutes until veggies are tender. Add a little more water if necessary.
