#Meatballs

how to make Polpette di Carne (Italian meatballs) like an Italian Nonna 🇮🇹🍝 welcome to Nonna Lina’s kitchen. 84 years old. from Napoli. been cooking her whole life, and I cannot wait to share more of her recipes. btw you can freeze the meatballs which is what we do. we bulk make & then freeze because they last and you can then have whenever you want 👌🏼 #italianfood #nonna #italiancooking #meatballs #polpette

ONE-PAN COMFORT MEATBALLS!🤍 Comfort food, Haifa edition🇮🇱 One-pan, juicy meatballs your whole family is going to love! I filmed this at my parents’ house in Haifa during this difficult time, and I am praying for peace for all of us.🕊️ Follow @ruhamasfood for more recipes. RECIPE BELOW 👇 . סיר מנחם של קציצות! מתכון בעברית בתגובות שנדע ימים טובים יותר🙏 . Recipe: Ingredients for the meatballs: 2 pounds ground beef 1 small onion, finely chopped 1 large potato, grated A handful of cilantro, finely chopped A handful of celery leaves, finely chopped 1 egg 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon sweet paprika 1 tablespoon ras el hanout For the pan: 1/4 cup extra virgin olive oil 1 onion, sliced 4 carrots, peeled and sliced 1/2 teaspoon salt 1/2 teaspoon sweet paprika For the tomato sauce: 2 tablespoons tomato paste 2 tablespoons soy sauce 1 tablespoon sweet chili sauce 4 garlic cloves, thinly sliced 1 tablespoon extra virgin olive oil 1/2 cup water Garnish: 1 tablespoon chopped celery leaves Method: 1. In a large bowl, combine all the meatball ingredients and mix until fully combined. 2. In a 12.5-inch pan, heat the olive oil over medium heat. Add the sliced onion and carrots. Season with salt and paprika. Cook, stirring occasionally, for 5 minutes. 3. Form small meatballs and place them on top of the onions and carrots. Let them sear for 5 minutes. 4. In a small bowl, mix all the tomato sauce ingredients. Spoon the sauce over the meatballs. Gently shake the pan side to side to spread the sauce evenly. 5. Lower the heat to low, cover, and cook for 40-45 minutes. 6. Garnish with chopped celery leaves and serve with rice. Enjoy! Ruhama 🤍 . #meatballs #comfortfood #ruhamasfood

Feeling extra lucky on this Valentine’s Day 💌 #cookwithme #cookinginspo #dinnerfortwo #meatballs #meatballsub

Sicilian style meatballs…the secret ingredient is golden raisins. Some Sicilians even add pignoli nuts. This added ingredients give the sauce a sweet and savory flavor that is really so amazing. If you don’t want to do this, just leave the raisins out and the meatballs are still so good. For this recipe I used the penne from my very own pasta line. This pasta (made in Pienza, Italy) is crafted from nutrient-rich organic durum wheat, packed with fiber and essential ingredients that promote easier digestion. It is bronze die cut and slow dried, and is also lower in calories and carbs, while being higher in protein compared to other brands! The taste is amazing as well. Type the word “Meatball” and I will send you the links to the sausage and the pasta. #meatballs #meatball #sundaysauce #italianamerican

French Onion Chicken Meatballs & Cheesy Orzo 🧅🍷 One of the best meals I’ve made over the past year and one you guys have loved recreating! Comment MEATBALLS or RECIPE PLEASE and I’ll DM you think link to the recipe! Here’s a full shopping list so you’ll be ready to go! Hope you dig in and enjoy! Can’t wait to hear what you think ❤️ Ingredients: 2 tablespoons extra-virgin olive oil 4 medium sweet Vidalia onions, chopped (about 6 cups) 2 tablespoons balsamic vinegar 4 cloves garlic, grated or finely chopped 3 tablespoons fresh chopped fresh parsley, divided 1 ⅓ cups freshly grated gruyere cheese, divided 1 large egg, whisked ½ cup panko breadcrumbs 2 teaspoons dijon mustard (I love @mailleus ) 1 pound ground chicken 1 ½ cups dried orzo (I love @barillaus 💙) 3 ¼ cups chicken stock 1 teaspoon fresh thyme leaves Kosher salt Freshly ground black pepper Nonstick cooking spray . . . . . #frenchonionsoup #meatballs #easyrecipes

#adv @ikeaitalia Le avete mai assaggiate queste polpette?? Si trovano sia al ristorante IKEA che alla Bottega Svedese, da portare a casa👼🏻 Sono le polpette vegetali HUVUDROLL e non hanno niente da invidiare a quelle di carne✨ —— POLPETTE CON SALSA VEGETALE, PATATE ARROSTO E TACCOLE SALTATE🇸🇪 —— INGREDIENTI X 2 PERSONE👩🏼‍🍳 500 g di patate piccole 1 puntina di bicarbonato Mezza cipolla 2 spicchi d’aglio 1 cucchiaio raso di farina 00 5 o 6 funghi secchi (misti o porcini) 150 ml di latte di soia al naturale 1 cucchiaio raso di senape SENAP MILD 250 g di polpette vegetali HUVUDROLL (circa 16) 250 g di taccole o fagioli piattoni 2 cucchiai di confettura di mirtilli rossi VAGGSÅNG Q.b. sale e pepe Q.b. olio evo —— PROCEDIMENTO🍳 1. Taglia le patate a metà, lasciando la buccia e mettile a cuocere in acqua bollente salata con un pizzico di bicarbonato. Lasciale cuocere per 15 minuti circa, o finché riesci a infilzarle facilmente con la forchetta. 2. Scolale bene e lasciale asciugare per qualche istante prima di condirle con un giro d’olio abbondante, sale e pepe. Mettile in forno preriscaldato a 180°C, ventilato, in una teglia in cui possano stare ben distese e cuocile per 20 minuti circa, rigirandole ogni tanto. Nel frattempo prepara il resto del piatto. 3. Affetta la cipolla e l’aglio, mettili a soffriggere per qualche minuto in una padella unta con 3 cucchiai d’olio. Quando cominciano a dorarsi, aggiungi la farina e tostala per qualche istante. 4. Aggiungi il latte di soia e i funghi secchi, condisci con sale e pepe e lascia cuocere a fiamma dolce finché i funghi sono morbidi, aggiungendo acqua se dovesse tirarsi troppo. A questo punto frullala per renderla completamente liscia. 5. Cuoci le polpette come preferisci: in padella con un filo d’olio, al forno o in microonde, seguendo le indicazioni sulla confezione. 6. Cuoci invece le taccole sbollentandole per 5 minuti e poi saltandole con uno spicchio d’aglio e un filo d’olio. 7. Servi tutto nello stesso piatto: le polpette con sopra la salsa, le patate arrosto, le taccole saltate e un cucchiaio di confettura di mirtilli rossi affianco alle polpette. —— #ikeaitalia #meatballs #ricettesvedesi #ricetteveg

CREAMY PESTO MEATBALL PASTA 🍝 Homemade meatballs + homemade pesto = match made in heaven!!! You can totally buy both the meatballs and pesto from the supermarket but making them from scratch is 10000x better! 🫶🏽 Full recipe is on my website (link in bio) just search for pesto pasta and meatballs 🤤 #pestopasta #meatballs #pestopastameatballs #pastarecipes

CREAMY GARLIC PARMESAN CHICKEN MEATBALLS 😍Juicy chicken meatballs packed with veggies, baked until golden, then simmered in a rich, flavourful, creamy garlic parmesan sauce. So delicious! Macros (serves 5) • 330kcal • 32.6g P • 16.8 C • 13.2g F Ingredients Meatballs • 500g chicken breast mince • 1 egg • 1 carrot grated • 1 zucchini grated and excess water squeezed • 1 onion finely diced • 3 cloves garlic minced • ¼ cup parsley • Seasonings: 1 tsp smoked paprika, 1.5 tsp dried oregano, 1 tsp salt & ½ tsp pepper Sauce • 6 cloves garlic minced • 1 brown onion finely diced • 1/3 cup white wine • ½ cup parmesan • 2.5 cups whole milk • 1 chicken stock pot • 2 tbsp light butter • 2.5 tbsp plain flour • 1/3 cup fresh parsley finely chopped • 1/3 cup fresh chives finely chopped • 1-2 tbsp lemon juice • Seasonings: 1 tsp smoked paprika, 1.5 tsp oregano & 1/2 tsp each salt and pepper Method 1. Bake the meatballs: Preheat oven to 200°C. Ensure you’ve squeezed excess water from zucchini. In a large bowl, combine all meatball ingredients (hands work best!). Roll into balls slightly larger than golf balls and place on a lined baking tray. Lightly spray with olive oil and bake for 20 minutes or until golden and cooked through. 2. Make the sauce: In a large pan over medium heat, sauté onion with a pinch of salt for 4–5 minutes until soft and golden. Add garlic and seasonings; cook for another 1–2 minutes until fragrant. Deglaze pan with white wine and simmer until mostly evaporated. Add butter and melt. Sprinkle over flour and stir constantly for 1–2 minutes - until a thick paste forms. Slowly pour in the milk a bit at a time, whisking continuously to avoid lumps. Add stock pot and let it simmer gently for 3–4 minutes until thickened and creamy. Mine thickened very well but if yours is a bit thin, simmer for a bit longer until it reduces further. Stir in parmesan, chives, and parsley. 3. Bring it together: Add baked meatballs to the sauce and simmer gently for a minute. Finish with fresh a squeeze of lemon juice. Taste and season with more salt and pepper if needed. I’ve served mine over my low carb, higher protein potato mash and green beans.

Pasta and meatballs Meatballs: * 1lb ground beef * 1lb Italian sausage * Handful Chopped parsley * 1/2 cup shredded Parmesean cheese * 1 egg * Spice mix (paprika, garlic powder, onion powder, oregano, cayenne) * Few tbl evvo * 1/2 cup bread crumbs Sauce: * Few tbl evvo * 4-5 cloves of garlic * Fresh basil and oregano * Diced red onion * 2 cans of San marzano tomato’s * Bow tie pasta * Parmesan cheese Steps: 1. Roughly mix together all the meatball ingredients. Careful not to over mix 2. Form into meatballs 3. Bake at 350F for 20-25 min 4. In a sauce pan slowly saute smashed garlic gloves in evvo 5. Add in diced red onion and fresh herbs. Cook until onion is softened 6. Add in canned tomatos, cook until the tomatos are soft 7. Blend until smooth 8. Add meatballs to the sauce, cook for 5 more minutes and then add cooked pasta to the sauce #dinnerideas #pasta #meatballs #familydinner #datenightathome

These Baked Ricotta Meatballs are one of my most requested recipes. They’re tender, full of flavor, and baked instead of fried. The secret is simple, and once you try it, you won’t go back. Comment RECIPE and I’ll send it to you ❤️ #italyinyourkitchen #easyitalianrecipes #meatballs

CREAMY MARRY ME CHICKEN MEATBALLS 😍 Juicy, veggie-packed chicken meatballs baked to golden perfection, then drenched in a rich, creamy sundried tomato sauce with parmesan and fresh basil. It’s cosy, comforting, and packed with flavour - one of those meals that tastes like it took hours but comes together surprisingly easy. Macros: • 335kcal • 32.5g P • 20.4g C • 12.5g F Meatballs • 500g chicken breast mince • 1 egg • 1 carrot grated • 1 zucchini grated and excess water squeezed • 1 onion finely diced • 3 cloves garlic minced • ¼ cup fresh parsley chopped • Seasonings: 1 tsp smoked paprika, 1.5 tsp dried thyme, 1 tsp salt & ½ tsp pepper Sauce • 4 cloves garlic minced • 3 tbsp tomato paste • 1/2 cup sundried tomatoes • 2 shallots finely diced • 1/3 cup white wine • 1/3 cup parmesan grated • 2.5 cups whole milk • 1 chicken stock cube / stock pot • 2 tbsp light butter • 2.5 tbsp plain flour • 1/2 cup fresh basil leaves shredded • ¼ cup fresh chives finely chopped • Seasonings: 1 tsp each smoked paprika, thyme and ½ tsp salt, chili flakes and pepper Method 1. Bake the meatballs: Preheat oven to 200°C. In a large bowl, combine all meatball ingredients and mix well (hands work best). Roll into balls slightly larger than golf balls and place on a lined baking tray. Lightly spray with olive oil and bake for 20 minutes, or until golden and cooked through. 2. Make the sauce: Heat a large pan over medium heat. Sauté shallots with a pinch of salt for 3 minutes until soft and lightly golden. Add garlic and seasonings, cooking for 1 minute until fragrant. Stir in tomato paste and sundried tomatoes and cook for 1–2 minutes. Deglaze with white wine and simmer until mostly reduced. Add butter and allow it to melt, then sprinkle over flour and stir to form a paste. Gradually whisk in the milk, stirring continuously ensuring a smooth sauce. Add the stock cube and simmer gently for a few minutes until thickened. Stir through parmesan until melted. 3. Bring it all together: Add the baked meatballs to the sauce and simmer gently for a few minutes to soak up all that flavour. Finish with fresh chives and basil in the last 30 seconds.

I've finally perfected my homemade meatballs y'all! 👏 #CookWithMe #Homemade #Meatballs #HomeCooked #EasyRecipes