Best 2 Anne Burrell Meatballs Recipes

**Indulge in a Culinary Journey with Anne Burrell's Meatball Masterpieces:**

Prepare to tantalize your taste buds with Anne Burrell's meatballs, a harmonious blend of flavors and textures that will leave you craving more. These delectable delights are not just ordinary meatballs; they are culinary creations that elevate the humble meatball to an art form.

Our curated collection of recipes offers a diverse range of flavors, from the classic Italian-style meatballs simmering in a rich tomato sauce to the exotic Asian-inspired meatballs glazed with a sweet and savory sauce. Whether you prefer beef, pork, or a combination of both, we have a recipe that will satisfy your cravings.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can achieve restaurant-quality results. With tips on selecting the right ingredients, shaping the perfect meatballs, and cooking them to juicy perfection, you'll be a meatball maestro in no time.

So, gather your ingredients, fire up the stove, and embark on a culinary adventure with Anne Burrell's meatballs. Treat your family and friends to a feast they'll never forget, and savor the compliments as they relish every bite of these extraordinary creations.

Let's cook with our recipes!

LIGHTENED UP VERSION OF ANNE BURRELL'S EXCELLENT MEATBALLS

Lightened up Version of Anne Burrell's Excellent Meatballs image

I just adore Anne Burrell's Excellent Meatballs recipe. But for the sake of calories on a diet, I came up with this substitute. I got the 2 thumbs up from my Italian hubs, so it's a keeper! We pair this with some marinara and homemade zucchini noodles.

Provided by Chef BeeGee

Categories Meatballs

Time 40m

Yield 3 meatballs, 8 serving(s)

Number Of Ingredients 12

Ingredients

20 ounces jennie-o lean italian ground turkey
16 ounces lean ground beef, 90/10
5 tablespoons Kraft® Grated Parmesan Cheese
2 eggs
1/2 cup plain breadcrumbs
1 tablespoon olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon Worcestershire sauce
1 pinch red pepper flakes
2 teaspoons coarse sea salt
1/2 cup fresh parsley, finely chopped

Steps:

Warm olive oil in a skillet. Sautee onions and red pepper flakes in oil on medium heat, until translucent.
Add garlic, and sautee for 3 minute Take pan off of heat and cool.
In a large bowl, mix all of the other ingredients together with hands, squishing to ensure mixed.
Add cooled onion/garlic mix, and squish some more.
In a 9x13 pan, form small golf ball sized meatballs. This should make 24 meatballs, plus one extra to cook in a pan to ensure flavor is to your liking before forming the meatballs.
Bake for 25 minutes at 350.
Take meatballs out of pan with a slotted spoon after cooling for 5 minutes, so it is not absorbing grease in pan.
Serve with your favorite pasta/zoodle, or make into hoagies!

ANNE BURRELL'S EXCELLENT MEATBALLS RECIPE - (4.2/5)

Anne Burrell's Excellent Meatballs Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 21

Ingredients

MEATBALLS:
1 tablespoon extra virgin olive oil
1 large onion, 1/4-inch dice
Salt, to taste
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup fresh Italian parsley leaves, chopped finely
1 cup breadcrumbs
1/2 cup water
MARINARA SAUCE:
1/4 cup extra virgin olive oil
1/4 pound pancetta, diced
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt, to taste
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Preheat the oven to 350°F. Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet (used my oven proof skillet and went from stovepot, straight into the oven) and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM! SAUCE: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.

Tips:

Use a combination of ground beef and ground pork for a flavorful and juicy meatball.
Soak the bread crumbs in milk or water before adding them to the meatball mixture. This will help to bind the meatballs and prevent them from becoming dry.
Season the meatball mixture liberally with salt, pepper, and garlic. You can also add other herbs and spices, such as basil, oregano, or thyme.
Form the meatballs into small, 1-inch balls. This will help them to cook evenly.
Brown the meatballs in a pan over medium heat before adding them to the sauce. This will help to seal in the juices and prevent them from becoming dry.
Simmer the meatballs in a flavorful sauce for at least 30 minutes. This will help to tenderize the meatballs and infuse them with flavor.
Serve the meatballs with your favorite pasta, rice, or mashed potatoes.

Conclusion:

Anne Burrell's meatballs are a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve them with pasta, rice, or mashed potatoes, these meatballs are sure to be a hit. With just a few simple tips, you can make sure that your meatballs are juicy, flavorful, and perfectly cooked.