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Rigatoni with meatballs - Italian food recipes from Rondanini, Britain's leading Italian food import and wholesale.
Ingredients:
300 g/11 oz minced meat
1 sprig fresh flat-leaf parsley, chopped
1/2 garlic clove, chopped
1 egg, lightly beaten
Plain flour, for dusting
3 tablespoons olive oil
1 onion, thinly sliced
1 celery stick, chopped
1 carrot, chopped
1 sprig small fresh rosemary, chopped
400 ml/14 fl oz passata
350 g/12 oz rigatoni
25 g/1 oz Parmesan cheese, grated
Salt and pepper
Preparation time: 30 minutes. Cooking time: 1 hour
Cooking instructions for rigatoni with meatballs
the EZ sandwich was invented on 7 december, 2008 at 3:42 a.m. by andy clymer, william oberlin, and marty yoo.
After a night of debauchery at the Long Island City compound, a delicious treat was in order. Venturing out to the God Bless Deli (Greenpoint's finest, contrary to what a certain other deli might have you think), the team ordered two grilled cheese sandwiches and a chicken cutlet with lettuce, mustard, and a little bit of mayo. In the basement of Calyer Street, surgical procedures took place and the chicken cutlet EZ was born.
The day after, we recreated the events of the previous night and made this delicious meat ball EZ: turkey meatballs and tomato sauce, sandwiched between two grilled (monster) cheese sammiches (on whole wheat).
so. delicious.
Hamburger meatballs stuffed with cheese and breaded with bread crumbs to make meatball on a stick. This is the perfect recipe for kids. My daughter came up with it and she is ten years old.
recipe here:
www.heb.com/mealtime/recipe.do?recipeId=80186&print=4...
4 to 6 servings
Ready in 30 minutes or less
Prep Time: 5 minutes
Cook Time: 25 minutes
Serving Suggestions: Serve Italian Meatball Soup garnished with shredded Parmesan, if desired, and Hot Garlic Bread.
Nutrition Facts: 400 calories 22g total fat 60mg cholesterol; 1807mg sodium; 35g carbohydrate; 11g fiber; 20g protein
recipe categories / soups / meat-soups
Italian Meatball Soup
Courtesy of H-E-B Cooking Connections
Ingredients:
1 16 ounce bag frozen H-E-B fully cooked Italian meatballs
2 medium carrots, thinly sliced
1 large onion, chopped
1 medium zucchini
1 tablespoon olive oil
2 15 ounce cans cannelloni beans, undrained
1 16 ounce can Del Monte stewed tomatoes Italian recipe
1 14.5 ounce can beef broth
1/2 cup chopped fresh basil leaves
1 teaspoon each salt and pepper
Directions:
1. Peel carrots and slice thinly. Chop onion. Cut ends from zucchini and discard. Cut zucchini in half lengthwise and then into thin slices.
2. Heat oil in a 4-quart saucepan over medium-high heat. Sauté carrots and onion 5 minutes. Add zucchini, undrained beans, tomatoes, beef broth and frozen meatballs. Stir and bring to a boil.
3. Cover pot, reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
4. Meanwhile, chop basil. Stir basil, salt and pepper into soup and cook 2 more minutes. Serve while hot.
Meatballs on a pizza? Me? Really? Yup. When in the Midwest, do as Midwesterners do. And that generally means more meat!
Although I tease my brother about this all the time, I can't seem to walk away from Ikea's restaurant either! I usually don't get the Swedish meatballs, but this time I did. Yum on that lingonberry sauce!
I found this recipe for Guinness Meatballs in the food section of Wednesday's St. Louis Post-Dispatch. It was one of those "Special Request" recipes that people write in asking about after trying and liking a dish at an area restaurant. I'd never heard of Crusoe's (Original or otherwise) but enjoyed these a great deal. I can't really describe them. They were nothing like the type of meatballs you'd have with spaghetti though I did make my own Italian meatballs rather than do what the recipe suggested which was to buy some (I find the purchased meatballs akin to little rubber balls), they were a bit like a barbecued meatball, but the sauce was too complex for them to truly fall into that category. Suffice it to say they were just darned good.
this recipe and more on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/16/spaghetti-...
Seasoned, baked beef meatballs accompanied with a flavorful, thick, and chunky tomato sauce over a bed of spaghetti. Topped with grated Parmesan cheese and garnished with Italian parsley. Served with freshly baked ciabatta bread that was sliced, toasted, spread with garlic butter, and sprinkled with minced Italian parsley.
These meatballs were so sweet and moist, and made with chicken breast instead of ground meat, and lots of grated apple and carrot, and other veggies. Unfortunately neither of the kids were interested even remotely in trying them, so Daddy was superhappy that he got to take them to work! SOO Good! Finding creative recipes for both of them is getting tricky these days so we're trying out a lot of different stuff.
I decided to try a meatball parmesan grinder from Zois' and it is the best meatball grinder so far in town!
Grinder=Sub
Zois's is a greek owned pizza joint and as a result their meatballs are a sliced meat loaf as opposed to round balls. Still very good.
Zois' Pizza Palace
48 Main Street
Seymour, CT 06483 USA
203-888-1131
This is currently my boyfriend's favorite recipe. We make it quite regularly, and it is what we had tonight. :)
Here's what you will need:
* Burke frozen, pre-cooked Swedish Meatballs (or substitute for another brand)
* 2 cans of Cream of Mushroom with Roasted Garlic soup
* 1 cup of sour cream (we use soy sour cream, because of lactose intolerance issues)
*1 cup of water
*1 small package of baby bella mushrooms (already sliced, if you're lucky), sliced
*1 tsp of parsley
*1 bag of wide, or extra wide egg noodles
Preparation:
Heat the meatballs in a large skillet, in medium heat, until browned. Sautee the mushrooms in a bit of butter, salt and pepper. In a mixing bowl, combine cream of mushroom soup, sour cream, water, parsley, and sauteed mushrooms. Add mixture to the meatballs and stir until well coated. Cook covered with heat reduced to a low simmer, for about 20 minutes, and serve over cooked noodles. :)
Enjoy!