Ina Garten's Roasted Italian Meatballs | Barefoot Contessa | Food Network
Ina makes her delicious sirloin, pork and veal meatballs and serves them over a creamy parmesan polenta!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Roasted Italian Meatballs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 10 servings (30 to 32 meatballs)
Ingredients
1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
Creamy Parmesan Polenta:
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter
Directions
Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
Creamy Parmesan Polenta:
Yield: 6 servings
Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.
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Ina Garten's Roasted Italian Meatballs | Barefoot Contessa | Food Network
Turkey Meatballs and Spaghetti - Everyday Food with Sarah Carey
When it comes to eating light, I refuse to compromise any flavor. These turkey meatballs are much lower in fat than those made with beef or pork -- and are super savory and delicious thanks to the addition of mushrooms. Try this hearty dinner on top of whole-wheat pasta or spaghetti squash for an even healthier meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Turkey Meatballs and Spaghetti - Everyday Food with Sarah Carey
Nigella Lawson's Homemade Spaghetti and Meatballs | Nigella Bites
Nigella shows us how to make her rainy day favourite, homemade spaghetti and meatballs.
How To Make Spaghetti And Meatballs | Spaghetti Meatballs Recipe | Italian Recipes | Varun Inamdar
Learn How To Make Spaghetti And Meatballs Recipe from The Bombay Chef - Varun Inamdar only on Get Curried. Make this one of the most popular Italian Recipes at your home and let us know how it turned out in the comments section below.
Ingredients:-
For Meatballs
250 grams mutton mince
1/2 cup fresh bread crumbs
1 tbsp finely chopped parsley
1 tsp finely chopped fresh rosemary
8 cloves chopped garlic
1/4 tsp ground black pepper
1/2 tsp cinnamon powder
Salt as required
1 egg
For frying meatballs:-
1 tbsp Olive oil
2 -3 Bay leaves
1 tsp Rosemary
For the Tomato Sauce:-
1 tbsp olive oil
1 small onion chopped
8-10 slices of mushrooms
5 cloves garlic, minced
400 grams blanched peeled and chopped tomatoes
Salt as required
1/2 cup water
1 teaspoon sugar
8-10 fresh basil leaves
1/2 teaspoon ground black pepper
1 packet spaghetti
1 dollop butter
Method:-
Boil spaghetti in salted roll boiling water. Once done, strain the spaghetti and splash olive oil in it.
Meatballs:-
In a bowl take the mutton mince, breadcrumbs, garlic, curled parsley, rosemary, salt, cinnamon powder, ground black pepper, egg and mix it well. Dip fingers in cold water and roll lemon-sized meatballs of this mixture.
Frying the meatballs:-
In a pan heat olive oil, bay leaves and rosemary. Fry the meatballs in this pan till they are golden brown on all sides.
The sauce:-
In the same pan, heat oil and add garlic, onion and saute for 30-40 seconds. After that, add the mushrooms, salt, ground pepper, tomatoes, basil leaves, sugar, lukewarm water and mix it well. Then add the meatballs to this and cook it for 6 minutes.
Now add the spaghetti along with a dollop of butter and give it a few tosses. Once mixed, turn the flame off and serve!
#Spaghetti #VarunInamdar #GetCurried
Host : Varun Inamdar
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Turkey Florentine Meatballs with Spaghetti | Savory by Stop & Shop
Frozen spinach adds flavor and keeps the meatballs moist in this easy dinner recipe. Using thin spaghetti and premade sauce cuts down on the prep time.
Get the full recipe at:
Simple And CLASSIC MEATBALLS - OLD SPAGHETTI FACTORY COPYCAT | Recipes.net
Pair these flavorful meatballs with your favorite pasta! Ground beef, chicken, and pork mixed with ricotta cheese, parmesan cheese, parsley, chili flakes, garlic, and breadcrumbs make savory and cheesy meatballs with a faint kick.
???? Check the full recipe on how to make Copycat Old Spaghetti Factory's Classic Meatballs here:
Ingredients:
½ lb ground beef
½ lb ground chicken
½ lb ground pork or lamb
2 garlic cloves, minced
½ cup breadcrumbs, homemade or store-bought
½ cup ricotta cheese
⅓ cup parmesan cheese, grated or powdered
1 egg
3 tbsp chopped parsley
1 tsp salt
½ tsp ground black pepper
½ tsp chili flakes
To Serve:
Roughly 3 oz pasta with sauce
For Garnish:
⅛ tsp parsley per serving
1 tbsp parmesan cheese per serving
⬇️ How to make Copycat Old Spaghetti Factory's Classic Meatballs ⬇️
0:10 Line a baking sheet with parchment paper. Preheat your oven to 360 degrees F.
0:12 In a large mixing bowl, combine the first 12 ingredients together and mix until evenly incorporated.
1:02 Portion roughly 2-oz meatballs with either using your hands or a scooper and place these onto your lined baking sheet, inches apart from each other.
1:16 Roast for roughly 35 minutes, checking occasionally to loosen up meatballs if they are sticking to the pan.
1:27 Serve atop your choice of pasta and pasta sauce. Garnish with parsley and parmesan cheese.
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???? For more meatball recipes:
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