• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — pork and beef meatballs

    Blog Menu

    Easy Meatball Recipe

    This easy meatball recipe is my go-to! The meatballs come out juicy every time and have the most beautiful color ever. Is the perfect staple for any kitchen! It’s easy to prep and these meatballs come out juicy and full of flavor every time.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 12

    Ingredients

        •    1 egg
        •    1/3 cup milk
        •    1 lb ground beef
        •    1 lb ground pork
        •    1/4 cup onion, diced
        •    1/2 tsp garlic powder
        •    1 tsp Italian seasoning
        •    salt and pepper to taste
        •    1/4 cup parsley chopped
        •    1/2 cup Italian breadcrumbs
        •    1/4 cup shredded parmesan

    Method

    1. Preheat oven to 400 degrees F.
    2. In a medium bowl, mix all ingredients until just combined.
    3. Shape mixture into 48 meatballs, approximately 1 1/2 tablespoons each.
    4. Bake 18-20 minutes or until cooked through.



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

    Italian Meatball Hoagie Braid

    Meatball sandwiches with a twist ooze with melted cheese, making them easy for kids to handle. Using Easy Sheet-Pan Meatballs from your freezer gives you a head start!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    1 egg, slightly beaten
        •    1 cup tomato-basil pasta sauce
        •    1/4 cup grated Parmesan cheese
        •    1 cup shredded mozzarella cheese (4 ounces)
        •    2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
        •    16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half

    Method

    1. Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.
    2. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese.
    3. Bake 15 to 20 minutes or until golden brown.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/italian-meatball-hoagie-braids/2c5dc234-865e-4f82-8fc2-82251db40d63

    Spaghetti and Meatballs

    Add something Italian to your family dinner! Serve Spaghetti and Meatballs - a flavorful international fare!

    Prep Time

        •    Prep time: 40 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 6


    Ingredients

    Meatballs:

        •    1 egg
        •    1 tsp salt
        •    1/2 cup milk
        •    1/4 tsp pepper
        •    3/4 cup dry bread crumbs
        •    1 1/2 pounds ground beef
        •    1/2 tsp dried oregano leaves
        •    1 tbsp chopped fresh parsley
        •    2 tbsps grated Parmesan cheese
        •    1 medium onion, finely chopped (1/2 cup)


    Sauce:

        •    1 tsp salt
        •    1 tsp sugar
        •    1/4 cup water
        •    1/4 tsp pepper
        •    1/2 tsp dried basil leaves
        •    1 tbsp olive or vegetable oil
        •    1 clove garlic, finely chopped
        •    1 can (6 ounces) tomato paste
        •    1/4 cup chopped fresh parsley
        •    1 medium onion, chopped (1/2 cup)
        •    1 can (28 ounces) whole tomatoes, undrained
        •    1
    package (16 ounces) spaghetti Grated Parmesan cheese


    Method

    1. Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
    2. Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
    3. Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
    4. Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/spaghetti-and-meatballs/cb9f45ff-f143-429d-a950-5e366e63e7c7

    Grilled Beef and Meatball Vermicelli Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 tsp sugar
        •    1 carrot, julienne
        •    2 tbsps fish sauce
        •    1 cucumber, sliced
        •    1 tsp white vinegar
        •    1 tbsp sunflower oil
        •    200g beef sausages
        •    2 tbsps coconut water
        •    ½ cup thai basil leaves
        •    1 long red chilli, finely chopped
        •    300g beef oyster blade, fat trimmed
        •    2 cloves garlic, smashed and chopped
        •    3 tsps lime juice, plus wedges to serve
        •    180g bean thread vermicelli (3 bundles)
        •    2 cups shredded cabbage (green, or wombok)

    Method

    1. Thinly slice beef and place in a bowl, discarding any sinew. Roll sausage filling into small meatballs and place in bowl with sliced beef. Drizzle with oil and toss gently to coat. Grill on a hot bbq plate or frying pan – 4 to 5 minutes for meatballs, 2 to 3 minutes for beef.
    2. Mix coconut water, chilli, garlic, lime, vinegar, fish sauce and sugar in a bowl until sugar dissolves. Drizzle a little dressing over the chargrilled beef and meatballs. Reserve remaining dressing for salad.
    3. Soak vermicelli in cold water until transparent, about 10 minutes. Drain, pour over boiling water for 1 minute until tender, drain.
    4. Mix cabbage, cucumber and carrot in a large bowl with noodles and toss with remaining dressing. Top with beef, meatballs, thai basil and lime wedges.

    TIPS:

        •    Make your own meatballs with mince, herbs, some finely diced onion, an egg and a little polenta or breadcrumbs. Freeze half to have some on hand for next time.

        •    You can swap coconut water for water



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/vietnamese-grilled-beef-and-meatball-vermicelli-salad/#

    Hearty Italian Meatballs

    Perfect for spaghetti or meatball sandwiches, our hearty Italian meatballs are made with homemade marinara sauce, Italian pork sausage and ground beef. Ready to serve in 1 hour.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 60 minutes
        •    Yield: Serves 8


    Ingredients

    Meatballs:

        •    1 egg
        •    1 tsp salt
        •    1/3 cup milk
        •    1 tsp pepper
        •    1 tsp olive oil
        •    1 lb ground beef
        •    1 tsp dried basil leaves
        •    1/2 tsp dried oregano leaves
        •    1 lb bulk Italian pork sausage
        •    2 cloves garlic, finely chopped
        •    1 large onion, finely chopped (1 cup)
        •    1/2 cup Progresso™ Italian style bread crumbs


    Marinara sauce:

        •    1 tsp salt
        •    1 tsp olive oil
        •    1 tbsp tomato paste
        •    1 clove garlic, finely chopped
        •    1 medium onion, chopped (1/2 cup)
        •    1 can (28 oz) Muir Glen™ organic whole tomatoes with basil, undrained


    Method

    1. Heat oven to 350°F. In small skillet, heat 1 teaspoon oil over medium heat. Cook 1 cup onion in oil, stirring occasionally, until tender. Remove from heat; cool.

    2. In large bowl, mix onion and remaining meatball ingredients just until combined. Shape into tablespoon-size meatballs. Place in ungreased 15x10x1-inch pan.

    3. Bake uncovered 15 to 20 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160°F.

    4. Meanwhile, in Dutch oven or large saucepan, heat oil over medium heat. Cook 1/2 cup onion in oil, stirring occasionally, until tender. Add garlic; cook 1 to 2 minutes longer. Add tomatoes, tomato paste and salt. Cook 5 minutes, breaking up tomatoes.

    5. Add cooked meatballs to sauce. Simmer 10 to 15 minutes, stirring occasionally, until sauce is thickened.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/hearty-italian-meatballs/7c35635f-e357-46a2-a911-4c478e9317ba