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Vegetarian Meals 154
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Vegan 61
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Soy Free 31
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Slow Cooker Recipes 33
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Sea Food 34
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Raw 22
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juicy meatballs
These juicy meatballs are a savory delight, combining tender ground beef with Parmesan cheese, fresh herbs, and aromatic garlic. Served in a robust tomato sauce infused with basil and oregano, they’re perfect atop pasta or nestled in a sandwich, offering a comforting and flavorful meal for any occasion.
Prep Time : 20 min
Cook Time : 20 min
Rest Time : 10 min
Total Time : 50 min
Yield: 6
Servings : 6
Seasons: Suitable throughout the Year
Courses: Side Dishes
Difficulty level: Intermediate
Recipe Keys: High Protein, Non Vegetarian
Ingredients
- 1 pound ground beef (you can also use a mixture of ground beef and pork for added flavor)
- 1/2 cup breadcrumbs (preferably fresh, but you can use dried)
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Olive oil, for cooking
For the sauce:
- 1 (28-ounce) can crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Direction
- Prepare the Meatballs:
- In a large bowl, combine the breadcrumbs and milk. Let them sit for a few minutes until the breadcrumbs absorb the milk.
- Add the ground beef, grated Parmesan cheese, chopped onion, minced garlic, egg, parsley, salt, black pepper, oregano, and red pepper flakes (if using) to the bowl with the breadcrumbs.
- Gently mix everything together using your hands until well combined, but try not to overmix as this can make the meatballs tough.
- Form the Meatballs:
- Take a small amount of the mixture and roll it between your palms to form meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or tray.
- Cook the Meatballs:
- In a large skillet, heat a few tablespoons of olive oil over medium-high heat.
- Working in batches if necessary to avoid overcrowding, add the meatballs to the skillet. Cook for about 2-3 minutes per side, turning gently with tongs or a spatula, until browned on all sides. The meatballs do not need to be fully cooked through at this stage; they will finish cooking in the sauce.
- Prepare the Sauce:
- While the meatballs are browning, prepare the sauce. In a separate large saucepan or skillet, heat a tablespoon of olive oil over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Stir in the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Bring the sauce to a simmer.
- Simmer the Meatballs in Sauce:
- Once all the meatballs are browned, carefully transfer them to the sauce using a slotted spoon or tongs. Nestle the meatballs into the sauce, making sure they are submerged.
- Cover the skillet or saucepan with a lid, reduce the heat to medium-low, and let the meatballs simmer in the sauce for about 20-25 minutes, or until they are cooked through and tender.
- Serve:
-
- Serve the meatballs hot, either on their own or with pasta, mashed potatoes, or crusty bread. Garnish with additional grated Parmesan cheese and chopped parsley if desired.
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Courses
Seasons
Cuisines
Cooking Methods
Recipe Badges
Difficulty level
Recipe Keys
-
Vegetarian Meals 154
-
Vegan 61
-
Sugar Free 40
-
Soy Free 31
-
Slow Cooker Recipes 33
-
Sea Food 34
-
Raw 22
-
Quick Meals 61
-
Pescetarian 10
-
Paleo 16
-
Organic 14
-
Nut Free 53
-
Non Vegetarian 159
-
Mixing 18
-
Low Carb 39
-
Kids 229
-
Keto 10
-
High Protein 120
-
Gluten Free 31
-
Freezer Meals 8
-
Egg Free 184
-
Dairy Free 142
-
Dairy 40
-
Corn Free 50
-
Cold 7