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    Recipes — meatballs

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    Meatball Stroganoff

    Transform beef mince into a comforting Russian-style meatball stew with mushrooms, paprika and soured cream.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •    500g beef mince
        •    drizzle of oil
        •    1 red onion, sliced
        •    2 garlic cloves, crushed
        •    200g pack small button mushrooms, sliced
        •    2 tbsp tomato purée
        •    1 tbsp sweet paprika
        •    1 tbsp plain flour
        •    1 beef stock cube, made up to 300ml stock
        •    150ml pot soured cream
        •    small pack parsley, chopped
        •    rice, mashed potato or tagliatelle, to serve

    Method

    1. Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few mins until the mushrooms soften and start to brown a little. Stir in the tomato purée, paprika and flour for 1 min, then add the stock, bit by bit, to make a smooth sauce. Return the meatballs to the pan, cover and simmer gently for 15 mins or until the meatballs are cooked through.
    2. Stir in the soured cream and most of the parsley, and season to taste. Serve scattered with the remaining parsley, with rice, mashed potato or tagliatelle.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/meatball-stroganoff

    Meatball Hoagies

    Homemade Hoagies in just 20 minutes! Whip up these tasty sandwiches when you're wondering what's for dinner.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce*
        •   
    24 frozen cooked meatballs (from 16-oz bag)
        •   
    4 hoagie buns, split
        •   
    1 cup shredded mozzarella cheese (4 oz)

    Method

    1. In 2-quart saucepan, heat tomato pasta sauce and meatballs over medium heat 15 minutes, stirring occasionally, until thoroughly heated.
    2. Place each bun on serving plate. Fill each with up to 6 meatballs. Sprinkle with 1/4 cup cheese.



    This great family recipe is thanks to Betty-Crocker Recipes at https://www.bettycrocker.com/recipes/meatball-hoagies/ba4258c7-5166-4b38-baf4-d2448fa5baca

    French Onion Soup Meatballs

    This French Onion Soup Meatballs = the best combination ever. This sauce is SO GOOD… it’s really hard to resist grabbing a spoon and slurping all of it up… it makes these meatballs so flavorful. Of all the meatballs recipes I’ve made, these might win. Rich, caramelized onions add so much flavor to any dish, and this one is no exception. I’ve become quite good at cooking perfectly caramelized onions at this point. I’m kinda weird and find it pretty entertaining to watch those onions completely change form. Once you master the process you’ll see what a great addition caramelized onions are not only to soups and meatballs, but to burgers, sandwiches, hot dips, cold dips and more.

    These meatballs are doused in rich caramelized onion sauce and topped with hot, melted cheese. They'll be the best meatballs you've ever had

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 25

    Ingredients

    Caramelized Onions:

        •   1 very large yellow onion sliced into thin strings
        •   4 tbsps butter
        •   1 tsp olive oil
        •   1/2 tsp thyme
        •   1 tsp salt
        •   1 tsp sugar
        •   1/2 tsp "Better than Boullion" mixed with 1/4 cup water **
        •   1/4 cup cabernet wine Can sub Merlot

    Meatballs:

        •   1.5 pounds ground beef
        •   1 slice white bread soaked in milk
        •   1/2 cup panko breadcrumbs
        •   1 teaspoon parsley
        •   Light sprinkle of salt/pepper
        •   1 large egg
        •   4 thin slices provolone or mozzarella cheese grated cheese is okay too

    Sauce:

        •   2 cups water
        •   1 packet beefy onion dry soup mix from a 2.2 oz. box
        •   1/2 teaspoon chicken "Better than Boullion" optional
        •   1/4 cup cabernet wine
        •   2 tablespoons cornstarch

    Method

    1. In a large pot, caramelize the onions.
    2. Add the thyme, salt, bullion/water, and wine. Cook on medium heat for about 20 minutes.
    3. In a large bowl, mix together the milk soaked, bread, panko, parsley, salt/pepper, and egg in a bowl until well combined.
    4. Add the meat and mix thoroughly with your hands. Roll into small meatballs and add to the pan with the onions, brown on each side, reduce heat if they're cooking too fast and add additional oil if necessary.
    5. Preheat oven to 370 degrees.
    6. Prepare the sauce by combining all of the ingredients and heating in a saucepan for 10 minutes. (I let the meatballs soak in this sauce overnight before cooking them in the oven, this can enrich the flavor)
    7. Place the meatballs, onion mixture, and sauce in a baking dish or cast iron skillet. Top with provolone or mozzarella cheese and cook for 20 minutes, (check on it after 15.) Once cheese is hot and bubbly, remove, and top with thyme or parsley.



    This great family recipe is thanks to The-Cozy-Cook Recipes at https://thecozycook.com/french-onion-soup-meatballs/

      Instant Pot Meatballs

      This is the BEST recipe for Instant Pot Meatballs! These Italian style meatballs are full of incredible flavor and are the most tender meatballs you have ever had!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 7 minutes
          •    Yield: Serves 8

      Ingredients

      For Meatballs:

          •   1 pound ground beef
          •  
      1/3 cup bread crumbs
          •  
      2 tablespoons freshly grated Parmesan Cheese
          •  
      1/4 cup beef stock
          •  
      1 egg
          •  
      2 tablespoons fresh chopped parsley
          •  
      1/2 tablespoon minced garlic
          •  
      1 1/2 teaspoon salt
          •  
      3/4 teaspoon pepper
          •   pinch red pepper flakes

      For cooking Meatballs in Pressure Cooker:

          •   1 cup beef stock or water

      Method

      Prepare Meatballs:

      1. In a large bowl, mix together the bread crumbs, seasonings, Parmesan, beef stock and egg until well incorporated.
      2. Add in the ground meat and mix until just combined. Do not over mix or you will have tough meatballs.
      3. Roll meatballs into 1 inch balls. Place on cookie sheet.
        At this point, you can freeze meatballs for 10 minutes to make them easier to handle, or you can pressure cook meatballs right away.

      Pressure Cook Meatballs:

      1. Pour in 1 cup beef stock into pressure cooker. Add in trivet to inner pot of pressure cooker.
      2. Gently, place prepared meatballs onto trivet, stacking as needed.
      3. Place lid on pressure cooker and be sure vent knob is pointed to sealed.
      4. Cook on high pressure for 7 minutes.
      5. Let pressure release naturally for at least 5 minutes before releasing pressure manually.

      NOTES: If you are using an 8 quart pressure cooker, increase water / stock to 1 1/2 cups in bottom of pressure cooker.



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

      Crockpot Meatballs

      Tender juicy meatballs in an easy tomato sauce requires very little prep and has amazing flavor!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 3 hours
          •    Yield: Serves 8

      Ingredients

          •   1.5 lbs lean ground beef
          •  
      1/3 cup Italian bread crumbs
          •  
      1/4 cup onion finely diced
          •  
      1 teaspoon Italian seasoning
          •   1 egg
          •   1/4 cup parsley fresh, chopped
          •  
      1/4 cup parmesan cheese

      Sauce:

          •   24 oz pasta sauce
          •  
      2 cloves garlic
          •  
      14 oz crushed tomatoes canned
          •  
      28 oz diced tomatoes canned, undrained
          •  
      1 teaspoon Italian seasoning

      Method

      1. Spray slow cooker with cooking spray.
      2. Combine all meatball ingredients in a a bowl. Using a tablespoon, form 24 meatballs. Place uncooked meatballs in the bottom of the slow cooker.
      3. Combine all sauce ingredients in a large bowl. Pour over meatballs and cook on high for 3-4 hours.
      4. Serve over pasta.



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