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    Recipes — meatballs

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    Cheddar Meatball and Pasta Skillet

    This meatball and bacon skillet dinner will be an instant hit at the dinner table.

    Prep Time

        •    Prep and Cook Time: 45 minutes
        •    Yield: Serves 5


        •    2 cups milk
        •    1 cup hot water
        •    1/4 tsp black pepper
        •    1/2 cup chopped onion
        •    1 lb frozen cooked meatballs
        •    4 strips bacon, cut in 1/2-inch slices
        •    1 cup shredded Colby-Jack cheese (4 oz)
        •    1 box Hamburger Helper™ cheeseburger macaroni
        •    1/2 tsp Frank's™ RedHot™ Original cayenne pepper sauce


    1. In 12-inch nonstick skillet, cook bacon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; place on paper towel. Add onion to bacon drippings in skillet; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender.
    2. Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked Pasta (from Hamburger Helper™ box), frozen meatballs, black pepper and hot pepper sauce. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
    3. Top with cheese and bacon; cover and let stand 2 to 3 minutes or until cheese is melted.

    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/cheddar-meatball-and-pasta-skillet/321a28f5-2f43-4133-be5f-a832b680964f

    French Onion Aussie Lamb Meatballs

    From our mate Ally Phillips of Ally's Kitchen: Flavorful Aussie lamb meatballs with an Italian flair, simply served alongside sautéed garbanzo beans seasoned with salt, pepper, harissa and ground cumin then placed over a mound of fresh European greens.

    Prep Time

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


        •    1 lb. lamb, ground, grassfed and/or organic
        •    ½ cup French Onion dip
        •    ½ cup parmesan, grated
        •    2 eggs, beaten
        •    1 ½ tsp. Garlic Herb Seasoning Mixture
        •    1 tsp. dried mint
        •    1 tsp. sea salt
        •    ½ tsp. dried rosemary
        •    ½ tsp. red chili flakes
        •    ¾ cup bread crumbs
        •    ½ cup flat parsley, fresh, packed and finely chopped
        •    1/4 cup extra virgin olive oil
        •    1 (28 oz.) can peeled tomatoes + 1 cup water
        •    1/2 cup shaved parmesan

    For the side dish:

        •    4-5 cups fresh greens, mixture of arugula, spinach, baby kale, etc.
        •    1/4 cup extra virgin olive oil
        •    2 (14.5 oz.) cans garbanzo beans, drained
        •    2 tsp. harissa
        •    1 tsp. ground cumin
        •    1/2 tsp. salt


    1. In a large mixing bowl, put the lamb, French onion dip, parmesan, eggs, garlic herb seasoning, mint, salt, rosemary and chili flakes. Blend together really well combining all the ingredients into a thick meat mixture.

    2. Add the bread crumbs and parsley and blend together. Don't overwork the mixture, just enough to incorporate all ingredients. The mixture is now ready for rolling into meatballs.

    3. Pinch about two heaping tablespoons and roll in to a meatball. Repeat until all the meat is rolled into meatballs. There should be about 10 to 12 meatballs. Of course, the size of your meatballs will determine the total number you get from the mixture.

    4. Put a Dutch oven (medium size) on a medium blaze. Let it get hot. Add the olive oil. Add five to six meatballs and brown on all sides. Use tongs and remove these meatballs to a bowl. Add the remaining meatballs and brown. Then return the first batch of browned meatballs to the pot.

    5. Cover the meatballs with the tomatoes and water. Cover with a lid. Cook for thirty minutes on medium stirring occasionally.

    6. Reduce heat to low and simmer until ready to serve. The tomatoes will cook down and become a ‘marinara’ type sauce consistency. Stir occasionally.

    7. While the meatballs are cooking, prepare the garbanzo beans. Heat a medium skillet on medium heat. Add the olive oil, beans, harissa and cumin. Toss and blend well. Cook about 7-10 minutes over medium low heat.

    8. When serving, put some of the greens on the plate, top with some of the beans and several of the meatballs and sauce.

    This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/french-onion-aussie-lamb-meatballs/#

      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


          •    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


      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


          •    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)


      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


      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


          •   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


          •   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


      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/