MEATBALL PARM -COOKED IN ONE PAN!!

Ingredients:

2 pounds ground beef, or equal parts beef, pork, veal which I use-when buying it, it's labeled "meatloaf mix"

1/2 cup breadcrumbs (I used gluten free)
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 medium onion, diced
1 large jar marinara sauce
2 cups grated mozzarella

Directions:

Mix the meat with the breadcrumbs, milk, garlic, salt and pepper, and knead the mixture together with you hands. Roll into heaping tablespoon-sized rolls.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 1 minute. Add the meatballs between the onions and brown for 1 minute.

Pour in the jar of marinara and shake the skillet gently to mix. Put on a lid and allow to simmer for 20 minutes.

Remove lid and sprinkle some cheese over each meatball.  Put the lid back on until the cheese is melted.

Serve over pasta or on hero bread!

Adapted from Pioneer Woman

ASIAGO MEATBALLS

 

• 1 1/2 pounds ground beef (excellent from Costco)
• 4 cloves garlic,minced
• a handful of chopped parsley (I omitted because my son dislikes the "green stuff" lol)
• 1 cup bread crumbs (I used Scharr gluten free brand)
• 1 cup shredded ASIAGO cheese (not grated)
• 2 eggs
• salt to taste

 Mix all of the above meatball ingredients and form your meatballs-not too large.  These can be made ahead and stored covered in the fridge over night.  I made approx 30 meatballs.  The next day, pan fry to brown them. Serve with your favorite sauce on the side or continue on to make meatball parm.

WORLD'S MOST AMAZING MEATBALL PARM!!!!!!!

 

This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free.  Use your favorite sauce-homemade or jarred.  I used Market Pantry brand from Target and was shocked by how delish it was!!!!

Hugs & Cookies Meatball Ingredients:

• 1 1/2 pounds meatloaf mix (beef, pork, veal combo)
• 4 cloves garlic-roughly chopped, not minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Scharr brand)
• 1 cup shredded Parmesan cheese (not grated)
• 2 eggs
• salt to taste

• Sauce of your choice (approx two 24-oz jars)
• Mozzarella cheese to top it off with!

Mix all of the above ingredients and form your meatballs-not too lage.  I made 32 meatballs.  Pan fry to brown them.  Don't worry about cooking them through-they will finish cooking in the oven.  Preheat oven to 375.

Pour some sauce in the bottom of your dish(es).  I used the 2 decorative ceramic dishes pictured above or you could use one 9x13.  Lay meatballs on top of the sauce.  Cover with more sauce and dress the top up with lots of mozzarella!  It should be covered with cheese!!!  Cover with foil and bake for 20 mins.  Remove foil and bake an additional 20 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins!!!

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night!!!

BROCCOLI & SPINACH MEATBALL PIE!!!!

 

 

Step 1.  Crust

2 cups "Cup 4 Cup" gluten free flour (or use all purpose flour if not gluten free)
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a springform pan and build up the sides, too.  I had some left over scraps because you want to keep it on the thinner side.

Step 2.  Broccoli/Spinach
2 heads broccoli
5 ounces baby spinach
olive oil
sea salt
Chop 2 heads of broccoli and sautee in a pan with some olive oil and salt.  When almost tender add in 5 ounces spinach and cook just till beginning to wilt.  Place veggies in a colander and let any liquid drain out.  Set aside.

Step 3.  Meatballs
3/4 lbs meatloaf mix (beef/pork/veal)
1 egg
1/2c-3/4c. bread crumbs (I used gluten free aleia's)
salt/pepper to taste

Heat Avocado oil in pan (or olive oil) and roll small mini meatballs. I made approx 15.  Pan fry until golden and basically cooked through. (will continue to cook in oven)

Step 4-The filling
16 ounces mozzarella cheese, shredded
10 ounces ricotta cheese
6 eggs
Combine all of the above.   Add sea salt or kosher salt to taste.  Stir in the broccoli and spinach.  Gently toss in the meatballs.  Pour into the crust and bake at 375 for 45-55 minutes until golden and set.  Let sit 30 mins before cutting.  Serve wit marinara sauce, if desired. 

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MOZZARELLA STUFFED MEATBALLS SERVED OVER SPAGHETTI PIE!

This fabulous dinner recipe comes from my friend Chris over at Foodthoughts of a Chef Wannabe!  You must go give her a visit! I made a few changes so I have written it as I made it so I can duplicate this again! Thanks for a fantastic recipe Chris!!! You can also find her on facebook here!

For the meatballs you will need: 1 1/2 lbs of meatloaf mix (combo of pork, veal, beef), 1/2 cup bread crumbs (I used Aleia's gluten free) 1 tsp pepper 2 tsp garlic powder 1 tsp salt 1 egg 1/2 cup grated Parmesan 1 lb chunk of mozzarella cheese (I was too lazy to go to the store for this so I used shredded mozzarella-it worked out perfectly!!!)
oil for pan frying
Combine everything except the mozzarella cheese and roll into meatballs.  I made 12 large ones.    As you roll each one, stick some mozzarella cheese in the middle and seal it back up completely enclosing the cheese. Heat some oil and fry them golden.  I used avocado oil but olive oil is fine.

For spaghetti pie:
1 lb spaghetti (I used Trader Joe's Brown Rice spaghetti)
1/2 grated Parmesan cheese
2 eggs
1 jar of your favorite sauce (I buy the one above at Home Goods!) Plus extra for serving!
1 16 ounce package of grated mozzarella cheese

Preheat your oven to 375.  Boil your pasta.  Drain.  Run under cold water and then mix it with the egg and grated Parmesan cheese.  Lay it in the bottom of a greased 9x13 pan.  Sprinkle a layer of mozzarella cheese on top.  Pour the jar of sauce over the cheese.  Place your meatballs on top of the sauce.  Bake for 25-30 minutes.  Remove and sprinkle more cheese on top.  Bake an additional 10-15 minutes.  Let sit 15 minutes and cut like a cake!  Serve with extra sauce on the side or under each plated slice.

JACK DANIEL'S MEATBALLS-AMAZZZZZING!

This is a delicious dinner.....try it soon!  You'll be happy you did!!!!

I used ground chicken but am also going to try it with ground beef next time.  I mixed my meatballs the pretty standard way....1 pound meat, 1 egg, some bread crumbs to hold them together (I used gluten free) and Parmesan cheese.  Added some scallions and rolled into meatballs.  I baked them on an oil lined pan for about 20 mins at 400.

Meanwhile, make the sauce-this is where the magic happens!!!
1/4 cup Jack Daniels Whiskey
1/4 cup soy sauce (To make gluten free-use Tamari)
1/4 cup Dijon mustard
1/4 cup scallion
1/4 cup brown sugar, firmly packed
1/2 tsp. salt (or to taste)
1/4 tsp. Worcestershire sauce
1/2 tsp. garlic powder 
1/4 tsp. black pepper
1T. cornstarch
Place all in a pot and cook together just a few mins. Add cooked meatballs and stir to coat.  Serve topped with scallions and sesame seeds. Drizzle a drop of toasted  sesame oil on top before serving.
FOLLOW THIS DINNER UP WITH JACK DANIEL'S CUPCAKES! CLICK HERE FOR THE RECIPE! 

 

FAMOUS ASIAN MEATBALLS WITH TOASTED SESAME SEEDS

FAMOUS? YUP! IN MY HOUSE THEY ARE! THIS DISH RECEIVED HIGH PRAISE!
Meatball Ingredients:
• 2 lbs. ground pork or ground beef
• 2 tsp. toasted sesame oil
• 1 cup breadcrumbs(GLUTEN FREE WORK WELL HERE, TOO)
• 2 eggs
• 3 tsp. minced garlic
• 1/2 cup thinly-sliced green onions
• garnish: toasted sesame seeds (cook in a dry pan on the stove until golden), sliced scallions
Asian Sauce Ingredients:
• 2/3 cup hoisin sauce
• 1/4 cup seasoned rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil

Method

Preheat oven to 400.

Mix together meatball ingredients until well-combined. Shape into balls and place on a nonstick foil lined baking sheet. Bake 12 minutes, or until golden and cooked through.

Sauce: Whisk together all of the sauce ingredients until smooth and mixed.  When the meatballs are done you can dip each meatball individually with a toothpick and sprinkle on your toasted sesame seeds or you can pour the sauce over the meatballs and stir gently.  SERVE WITH BROWN RICE! YUM!

ADAPTED FROM GIMME SOME OVEN

HOMEMADE GLUTEN FREE RIGATONI & LEMON DILL MEATBALLS

WORLD'S BEST GLUTEN FREE PASTA RECIPE....
2 1/2 CUPS BETTER BATTER GF FLOUR
1T. OLIVE OIL
1 TSP. KOSHER SALT
5 EGGS
1 YOLK
MIX ALL IN YOUR KITCHEN AID. REST 20 MINUTES COVERED. PROCESS THROUGH PASTA MAKER. FREEZES WELL. DOUBLES WELL, TOO!

LEMON DILL MEATBALLS

MIX GROUND BEEF (1 POUND) WITH 1 EGG, SALT, PEPPER AND ENOUGH BREAD CRUMBS TO BIND TOGETHER WELL. FRY MEATBALLS IN EVOO. ADD 1/4C. WHITE WINE TO THE PAN, 1/2C. CHICKEN BROTH, ZEST OF 1 LEMON, JUICE OF 1 LEMON AND A SPLASH OF CREAM. ADD A HANDFUL OF FRESHLY CHOPPED DILL & SCALLIONS. SIMMER UNTIL ALL FLAVORS MARRY.