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    Recipes — meatballs

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    Crispy Oven Baked Meatballs

    An authentic recipe for Italian meatballs that are oven baked with a secret tip to create crispy oven baked meatballs.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 12

    Ingredients

        •   2 lb ground beef
        •  
    1/2 cup breadcrumbs
        •  
    1/4 cup freshly grated Parmesan cheese
        •  
    1/4 cup milk any fat percentage works
        •  
    1 cup beef broth divided
        •  
    1 egg
        •  
    1/4 cup chopped parsley
        •  
    1 tablespoon minced garlic
        •  
    1/2 tablespoon kosher salt
        •  
    1/2 tablespoon pepper
        •  
    1 tsp oregano
        •  
    1/4 tsp crushed red pepper flakes

    Method

    1. Combine the ingredients except for the meat well, using only 1/4 cup of the beef broth. Add the meat and just combine. Do not over mix, but be sure seasonings are well dispersed.
    2. Coat a baking sheet with rimmed edges with non stick spray and roll meatballs into 1 inch circles. Pour reserved beef broth around meatballs and bake at 450 for 25 minutes.



    This great family recipe is thanks to A-Mind-Full-Mom Recipes at https://amindfullmom.com/the-worlds-best-meatballs/

    Baked Spaghetti & Meatball Casserole

    We LOVED this easy Baked Spaghetti Casserole with Meatballs! The noodles are tossed up with a cheesy sauce and then topped with homemade meatballs and pasta sauce! This is a great meal for a cold night, it makes the perfect comfort food!! Our family has always loved spaghetti casserole but once I decided to throw in some meatballs, I don’t think I’ll have it any other way from now on!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 6

    Ingredients

    Meatballs:

        •   1 lb lean ground beef
        •  
    1/3 cup fresh bread crumbs
        •  
    1 tablespoons milk
        •  
    1/2 teaspoon salt
        •  
    1 teaspoon Worcestershire sauce
        •  
    1/2 teaspoon pepper
        •  
    1/4 cup onion finely chopped
        •  
    2 tablespoons fresh chopped parsley
        •  
    1 egg

    Casserole:

        •   12 oz package fresh spaghetti or fettuccine
        •  
    1 tablespoon olive oil
        •  
    2 cups shredded mozzarella cheese divided
        •  
    1/2 cup grated parmesan cheese
        •  
    1 large egg slightly beaten
        •  
    2 tablespoons fresh parsley ounce
        •  
    28 oz . pasta sauce sauce store bought our homemade

    Method

    1. Grease a large casserole dish.
    2. Preheat oven to 400 degrees. Combine all meatball ingredients and form into 1″ balls.
    3. Place on a foil lined pan and bake 18-20 minutes. Remove from oven and reduce heat to 350 degrees.
    4. Boil the pasta until just al dente (about 3 minutes for fresh pasta). Drain and toss with olive oil.
    5. Stir together egg, parsley, pepper, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese & pepper to taste. Toss with the pasta and place in prepared dish.
    6. Top with meatballs and pasta sauce. Cover with foil and bake 35 minutes. Remove foil, top with remaining cheeses and continue to bake until cheese is melted and browned.



    This great family recipe is thanks to Spend with Pennies Recipes at https://www.spendwithpennies.com/baked-spaghetti-meatball-casserole/

      Chedda Meatball Poppers

      These are easy to make and everyone loves them!  Whether it’s hungry kids after school or unexpected neighbors popping by to say hello, these are the perfect snack to serve!

      Cheddar Meatball Poppers start with pre-cooked meatballs (store bought or your own) and are loaded up with cheddar cheese and wrapped in a nice crispy crust.  If you use premade meatballs, these will be on the table in about 15 minutes!  We usually serve them with warm tomato sauce but they’re great with ketchup too!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 14 minutes
          •    Yield: Serves 8

      Ingredients

          •   16 small meatballs cooked and cooled (about 1″)
          •  
      1 roll Crescent dough
          •  
      1/3 cup shredded cheddar cheese
          •   Italian seasoning
          •   Tomato sauce for serving

      Method

      1. Preheat oven to 375 degrees.
      2. Unroll crescent dough and cut each triangle in half. You should have 16 halves.
      3. Place about 1/2 tablespoon of shredded cheese into one of the triangles. Top with a meatball. Wrap the dough around the meatball gently stretching as needed. Pinch the seams closed and roll into a ball in your hands.
      4. Roll the wrapped meatballs into the remaining cheese and roll in your hands to smooth and help cheese stick. Sprinkle each with a pinch of italian seasoning.
      5. Place on a parchment lined pan and bake 12-14 minutes or until browned. Serve hot with tomato sauce.



      This great family recipe is thanks to Spend with Pennies Recipes at https://www.spendwithpennies.com/cheddar-meatball-poppers/

      Vietnamese-Style Meatball Sandwich

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4

      Ingredients

          •   1 lb. Aussie grassfed ground beef
          •   2 cloves garlic, crushed
          •   1 tbsp sriracha sauce
          •   1 bunch cilantro, leaves and stems finely chopped
          •   1 tbsp sunflower oil
          •   1 each carrot, peeled lengthwise into ribbons
          •   1 tbsp white vinegar
          •   1/2 tsp salt
          •   1 each cucumber, sliced lengthwise into long batons
          •   2 each sliced roma tomatoes
          •   4 each bread rolls, long
          •   Cilantro sprigs to serve
          •   Sriracha sauce to serve

      Method

      1. To prep: Place ground beef, garlic, Sriracha and cilantro leaves and stems in a large bowl with ½ teaspoon salt and mix to combine, using clean hands. Roll a heaped tablespoon of mince mixture into a meatball. Repeat to make 16 meatballs.
      2. To cook: Place 3-4 meatballs per skewer, brush with oil and cook on a BBQ, grill pan or large nonstick fry-pan over medium heat until cooked through.
      3. For the carrots: To pickle carrot, place carrot ribbons in a bowl with vinegar and salt and toss to combine, leave to pickle for 10 minutes, then drain.
      4. To serve: Place a little salad and cilantro in each roll, top with meatballs and drizzle with sauce to serve.



      This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/beef/vietnamese-style-meatball-sandwich/

      Spaghetti & Meatballs

      Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer.

      Prep Time

          •    Prep time: 30 minutes
          •    Cook time: 30 minutes
          •    Yield: Serves 10

      Ingredients

          •   8 good-quality pork sausages
          •   1kg beef mince
          •   1 onion, finely chopped
          •   ½ a large bunch flat-leaf parsley, finely chopped
          •   85g parmesan, grated, plus extra to serve if you like
          •   100g fresh breadcrumbs
          •   2 eggs, beaten with a fork
          •   olive oil, for roasting
          •   spaghetti, to serve (you'll need about 100g per portion)

      For the Sauce:

          •   3 tbsp olive oil
          •   4 garlic cloves, crushed
          •   4 x 400g cans chopped tomato
          •   125ml red wine (optional)
          •   3 tbsp caster sugar
          •   ½ a large bunch flat-leaf parsley, finely chopped
          •   few basil leaves (optional)

      Method

      1. First make the meatballs. Split the skins of 8 good-quality pork sausages and squeeze out the meat into your largest mixing bowl.
      2. Add 1kg beef mince, 1 finely chopped onion, ½ large bunch flat-leaf parsley, 85g grated parmesan, 100g fresh breadcrumbs, 2 beaten eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.
      3. Heat oven to 220C/200C fan/gas 7
      4. Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a large roasting tin – the meatballs will brown better if spaced out a bit.
      5. Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
      6. Meanwhile, make the sauce. Heat 3 tbsp olive oil in your largest pan. Add 4 crushed garlic cloves and sizzle for 1 min.
      7. Stir in four 400g cans chopped tomatoes, 125ml red wine, if using, 3 tbsp caster sugar, ½ a large bunch flat-leaf parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
      8. Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti (you'll need about 100g per portion).
      9. Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

      TIP: To freeze together, mix the roasted meatballs into sauce and freeze in portions. Defrost thoroughly overnight in the fridge, then heat in a covered pan until the sauce and meatballs are piping hot.



      This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/453623/spaghetti-and-meatballs