Best 9 Horseradish Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Elevate your dinner table with our exquisite Horseradish Meatballs, a delightful symphony of flavors that will tantalize your taste buds. These meatballs are crafted with a blend of succulent ground beef, aromatic bread crumbs, and a touch of zesty horseradish that adds a delectable kick. Perfectly seasoned and expertly browned, these meatballs are then simmered in a rich and savory sauce, infusing them with a symphony of flavors. Accompanying this main course are three additional recipes to complete your culinary journey: a creamy mashed potato recipe to provide a delightful balance to the tangy meatballs, a vibrant green bean recipe tossed in a tangy vinaigrette for a refreshing contrast, and a classic gravy recipe that adds an extra layer of richness and umami to the dish. Prepare to indulge in a culinary experience that will leave you and your loved ones wanting more.

Let's cook with our recipes!

MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY



Meatloaf Meatballs with Horseradish Mash and Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h5m

Yield Serves 6 to 8

Number Of Ingredients 29

3 tablespoons unsalted butter
1 onion, finely chopped
2 small ribs celery, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1/4 cup dry sherry or white wine
3 slices 1-inch-thick, good-quality white bread, crusts trimmed
About 1 cup whole milk
2 pounds ground sirloin
1/4 cup chopped flat-leaf parsley
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 large egg plus 1 yolk, lightly beaten
Olive oil cooking spray
2 1/2 to 3 pounds russet potatoes, peeled and chunked*
Salt
1 cup sour cream
1/4 to 1/2 cup half-and-half or heavy cream
3 to 4 tablespoons horseradish, to your taste
Coarse black pepper
1/4 to 1/3 cup chopped chives
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Worcestershire sauce
Coarse black pepper
3 cups beef stock
1 egg yolk, lightly beaten

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F.
  • Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
  • Soak the bread in milk while the veggies cool.
  • Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
  • Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
  • For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
  • For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
  • Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE



Beer Braised Beef Meatballs with Horseradish Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield s: 4 servings

Number Of Ingredients 16

1 loaf pumpernickel or sourdough bread
1 cup milk
2 pounds ground beef
1/3 cup Worcestershire sauce
Kosher salt and freshly ground pepper
1/2 cup fresh parsley leaves, finely chopped
4 round tablespoons prepared horseradish
6 cloves garlic, grated or made into a paste
1 egg
2 tablespoons EVOO
1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
One 10-ounce can beef consomme
1 1/2 cups sour cream
1/4 cup minced fresh chives
1/4 cup heavy cream
1 bunch watercress, stemmed

Steps:

  • Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
  • Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
  • Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
  • Meanwhile, toast the remaining loaf bread in the oven.
  • Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
  • Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

KETO TURKEY MEATBALLS WITH SOUR CREAM-HORSERADISH DIP



Keto Turkey Meatballs with Sour Cream-Horseradish Dip image

Minced mushrooms give these keto turkey meatballs great texture and juiciness, and the seasonings add a real flavor boost. Try them as an appetizer, with the dip, or use your own sauce and create a main dish.

Provided by Bibi

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 1h

Yield 6

Number Of Ingredients 17

1 egg
2 tablespoons extra virgin olive oil
½ cup minced fresh mushrooms
3 large cloves garlic, minced
1 tablespoon onion powder
2 teaspoons herbes de Provence
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
½ cup grated Parmesan cheese
½ cup almond flour
1 pound ground turkey
½ cup sour cream
2 tablespoons minced fresh chives
3 teaspoons minced fresh parsley
2 teaspoons prepared horseradish, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
  • Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
  • Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.
  • Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish.
  • Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 5.7 g, Cholesterol 101.1 mg, Fat 22.2 g, Fiber 1.5 g, Protein 21.9 g, SaturatedFat 6.4 g, Sodium 586.8 mg, Sugar 1.2 g

HORSERADISH MEATBALLS



Horseradish Meatballs image

"These spicy meatballs with their thick savory sauce are a popular party food," notes Joyce Benninger of Owen Sound, Ontario. "I also like to serve them with rice and a salad for a hearty meal."

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 20

2 large eggs
1/2 cup dry bread crumbs
1/4 cup chopped green onions
1 tablespoon prepared horseradish
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1/2 pound ground pork or ground turkey
SAUCE:
1 small onion, finely chopped
1/2 cup water
1/2 cup chili sauce
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1 garlic clove, minced
1 teaspoon ground mustard
1/4 teaspoon hot pepper sauce

Steps:

  • Preheat oven to 350°. Combine first 6 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160° (165° if using ground turkey), 35-40 minutes., Meanwhile, in a large saucepan, combine sauce ingredients; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 10 minutes. Gently stir in meatballs.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 163mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.

TANGY HORSERADISH TOMATO SAUCE FOR MEATBALLS



Tangy Horseradish Tomato Sauce For Meatballs image

I think this is a tangy, tasty, easy go-to sauce when I need it to be quick and dumped into the slow cooker. I used a recipe similar to this but it only had three of the ingredients and I added more items to make it flavorful and to our liking...hope you do too! We think it goes well with our favorite meatball recipe or as a sauce for our favorite meatloaf.

Provided by smitty

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 3h5m

Yield 6

Number Of Ingredients 11

1 (10.75 ounce) can condensed tomato soup (such as Campbell's®)
1 (46 ounce) can tomato-vegetable juice cocktail (such as V8®)
3 tablespoons Worcestershire sauce, or to taste
¼ cup dried onion flakes
2 tablespoons dried parsley
2 tablespoons prepared horseradish
1 tablespoon extra-hot Dijon mustard
2 teaspoons garlic powder, or to taste
¼ teaspoon black pepper
3 tablespoons instant tapioca
2 cups water

Steps:

  • Mix together the tomato soup, vegetable juice cocktail, Worcestershire sauce, onion flakes, dried parsley, horseradish, Dijon mustard, garlic powder, black pepper, tapioca, and water in a slow cooker. Set the cooker on Low, and cook until thickened, 3 to 4 hours.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 25.1 g, Fat 0.9 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.2 g, Sodium 1026.9 mg, Sugar 12.4 g

HOMEMADE HORSERADISH MEATBALLS - YUMMY!



Homemade Horseradish Meatballs - Yummy! image

My hubby grows horseradish and we had a nice crop this year. Made Terrie Hoelscher's (JAP Member) Homemade Horseradish in July. Kept it in my frig and pulled it out and it was still perfect. So decided to make Homemade Horseradish Meatballs which were so yummy!

Provided by Dana Ramsey

Categories     Beef

Time 35m

Number Of Ingredients 12

1 lb lean ground beef
1 lb loose sausage (regular)
1 c panko bread crumbs
1 large egg
3 Tbsp homemade horseradish
olive oil enough to cover bottom of skillet
mushrooms and onions (you decide how much)
2-1/2 Tbsp flour
2 Tbsp hungarian paprika
1 small can of low sodium beef broth
1/2 c sour cream
salt and pepper to taste

Steps:

  • 1. crumble your beef and sausage into a large bowl, add the panko breadcrumbs, egg, horseradish and a little salt and pepper. Form into meatballs. I made about 18 meatballs. The size is up to you.
  • 2. Drizzle enough olive oil to cover the bottom of your skillet and brown the meatballs, both sides, on medium heat. Remove from pan and keep warm.
  • 3. Drain some of the excess oil off but not all as you will be need some to saute your mushrooms and onions. This will take only a few minutes. Next stir in about 2 1/2 tablespoons of flour, 2 tablespoons of paprika, cook for an additional 2 minutes and then add your beef broth and bring to a boil. Season with more pepper and add the meatballs and cook for about 8 minutes or until the broth gets slightly thick remove from heat and mix in the sour cream. Serve over noodles, rice or mashed potatoes.
  • 4. Left camera at home, will post picture tomorrow. :)

HORSERADISH MEATBALLS



Horseradish Meatballs image

This recipe is from Taste of Home Annual Recipe 2003 Book posted by Joyce Benninger of Owen Sound, Ontario. I posted it here so I don't lose it.

Provided by Mainely Debbie

Categories     Meat

Time 50m

Yield 3 Dozen

Number Of Ingredients 19

2 eggs
1 tablespoon prepared horseradish
1/2 cup dry breadcrumbs
1/4 cup chopped green onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs ground beef
1/2 lb ground pork
1/2 cup water
1/2 cup ketchup
1/2 cup chili sauce
1 small onion, finely chopped
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1 teaspoon ground mustard
1/4 teaspoon hot pepper sauce

Steps:

  • In a large bowl combine the meatball mixture, mix well.
  • Shape into 1 1/2 inch balls.
  • Place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink.
  • Meanwhile in a large saucepan combine sauce ingredients.
  • Bring to a boil, stirring often.
  • Reduce heat; simmer uncovered for 10 minutes.
  • Add meatballs, stir gently to coat.

HORSERADISH MEATBALLS RECIPE



Horseradish Meatballs Recipe image

Provided by á-178825

Number Of Ingredients 21

Sauce
1/2 c water or red wine
1/2 c ketchup
1/2 c chili sauce
1 sm onion, finely chopped
1/4 c packed brown sugar
1/4 c cider vinegar
1 T prepared horseradish
1 T Worcestershire sauce
1 clove garlic, minced
1 t ground mustard or 1 T prepared mustard
1/4 t hot pepper sauce or more to taste
Meatballs (can use equivalent amount frozen meatballs if preferred)
2 eggs
1 T prepared horseradish
1/2 c dry bread crumbs
1/4 c chopped green onions
1/2 t salt
1/4 t ground pepper
1 1/2 lbs lean ground beef
1/2 lb ground pork or turkey

Steps:

  • Meatballs: in lg bowl combine first 6 ingredients. Crumble meat over moisture; mix well. Shape into 1 1/2 in balls. Place in greased 15x10x1 in baking pan. Bake uncovered at 350 for 35-40 min until no longer pink. Sauce: in lg pan combine all sauce ingredients. Bring to boil, stirring often. Reduce heat; simmer uncovered for 10 min. Add meatballs; stir gently to coat. Can keep warm in crockpot for serving.

HORSERADISH MEATBALLS



Horseradish Meatballs image

Number Of Ingredients 19

2 eggs
1 tablespoon horseradish
1/2 cup dry bread crumbs
1/4 cup green onions, chopped
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
1/2 pound ground turkey
SAUCE:
1/2 cup water
1/2 cup ketchup
1/2 cup chili sauce
1 small onion, finely chopped
1/4 cup brown sugar
1/4 cup cider vinegar
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
1 cup garlic, minced
1 teaspoon dry mustard
1/4 teaspoon hot pepper sauce

Steps:

  • 1. In a large bowl, combine the first 6 ingredients. Crumble meat over mixture mix well. Shape into 1-1/2-inch balls. 2. Place in a greased 15 x 10 x 1-inch baking pan. Bake, uncovered, at 350° F for 35-40 minutes or until no longer pink. 3. Meanwhile, in a large saucepan, combine sauce ingredients. Bring to a boil, stirring often. Reduce heat simmer, uncovered, for 10 minutes. Add meat balls stirring gently to coat.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right ground beef. For the best meatballs, use a combination of ground chuck and ground sirloin. This will give you a juicy and flavorful meatball.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Mix the ingredients just until they are combined.
  • Use a small cookie scoop to form the meatballs. This will help you make uniform meatballs that will cook evenly.
  • Brown the meatballs before simmering them. Browning the meatballs will give them a nice crust and help to keep them moist.
  • Use a good quality horseradish sauce. The horseradish sauce is the key to the flavor of these meatballs. Make sure to use a sauce that is flavorful and has a good kick.

Conclusion:

These horseradish meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. Serve them with your favorite dipping sauce, such as horseradish sauce, sour cream, or ketchup. You can also use these meatballs to make a meatball sub sandwich.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #appetizers     #beef     #dietary     #low-carb     #ground-beef     #low-in-something     #meat

Related Topics