Best 7 Lynettes Meatballs Recipes

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Indulge in a culinary journey with Lynette's Meatballs, a symphony of flavors that will tantalize your taste buds. These meatballs are not just any ordinary dish; they are crafted with a unique blend of spices, herbs, and succulent ground beef, resulting in a juicy and tender texture that melts in your mouth. Whether you prefer them simmering in a rich tomato sauce, baked to golden perfection, or air-fried for a healthier option, Lynette's Meatballs have a recipe for every palate and occasion. Get ready to embark on a culinary adventure with our comprehensive guide to Lynette's Meatballs, featuring three distinct recipes that will elevate your mealtime experience.

Here are our top 7 tried and tested recipes!

SWEDISH MEATBALLS RECIPE



Swedish Meatballs Recipe image

Recipe for Swedish Meatballs. Juicy and tender meatballs with a rich gravy sauce. Serve the meatballs over mashed potatoes, pure comfort food. This recipe makes 24 meatballs.

Provided by Valentina Ablaev

Categories     Easy/Medium

Time 40m

Number Of Ingredients 18

1 lb lean ground beef ((10%-15% fat))
1 lb ground pork
1 small onion (grated on star side of box grater)
2 garlic cloves (minced)
1 large egg
1/3 cup panko crumbs
1/4 cup whole milk
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground allspice
¼ tsp ground nutmeg
2 Tbsp olive oil ((cooking oil), or as needed)
4 Tbsp unsalted butter
3 cups regular beef broth
1 cup heavy whipping cream
3 Tbsp all-purpose flour
½ tsp Dijon mustard
salt and pepper, to taste

Steps:

  • In a bowl combine the panko crumbs with milk. Add remaining ingredients for the meatballs and mix well. Shape into 24 meatballs.
  • Add 2 Tbsp oil to a large skillet over medium heat. Once hot, cook meatballs in 2 batches until golden brown and cooked through (6-7 minutes), turning as needed. Add more oil as needed. Remove from the skillet and cover to keep warm.
  • In the same skillet, melt the butter. Quickly whisk in the flour and cook until golden.
  • Stir in the broth, heavy whipping cream, Dijon and season with salt and pepper to taste. Bring the sauce to a simmer and cook it thickens.
  • Add back the meatballs and toss in the gravy sauce. Cook until meatballs are heated through.

Nutrition Facts : Calories 458 kcal, Carbohydrate 7 g, Protein 25 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 153 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VENISON MEATBALLS



Venison Meatballs image

Easy baked venison meatballs that are super moist and full of flavor. Made with only venison these meatballs hold together well. Your whole family will love these on top of spaghetti!

Provided by meredith

Categories     Dinner

Number Of Ingredients 11

1 pound ground venison
1/2 cup whole milk
1/2 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup onion (very finely chopped )
1/4 cup fresh parsley (minced)
2 T. extra virgin olive oil
2 cloves garlic (finely minced)
1 tsp. salt
1/4 tsp. pepper
1 large egg

Steps:

  • Combine all ingredients at once and mix them with a large spoon or your hands.
  • Roll the meat mixture into 24 small 1-inch balls and place them into a 24 count ungreased mini muffin tin.
  • Bake your venison meatballs for 15 minutes at 375˚ F.
  • When fully cooked and have an internal temperature of 165˚ F remove from oven. Allow the meatballs to cool for a couple minutes before spooning them out onto a paper towel or plating them with sauce or noodles.

Nutrition Facts : ServingSize 1 meatball, Calories 736726 kcal, Sugar 0.4 g, Sodium 1835 mg, Fat 83336 g, SaturatedFat 11501 g, TransFat 0.001 g, Carbohydrate 3 g, Fiber 0.2 g, Protein 5 g, Cholesterol 25 mg, UnsaturatedFat 69584 g

ONE-PAN SPICY MEATBALLS WITH LENTILS AND FENNEL



One-Pan Spicy Meatballs With Lentils and Fennel image

In this one-pan meal, you get spicy meatballs, savory lentils and sweet fennel that are all perked up with vinegar and parsley. For the speediest meatballs, use uncased bulk Italian sausage, which comes fully seasoned. When cooked at high heat and partly submerged in the chicken stock, the meatballs brown on top and stay moist on the inside - and the lentils soak up the flavorful pork juices. The roasted fennel provides sweetness and echoes the fennel seed in the meatballs, but feel free to use another vegetable that cooks at the same rate, like thinly sliced carrots.

Provided by Ali Slagle

Categories     easy, weeknight, meatballs, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
2 teaspoons extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
1 1/2 pounds bulk hot Italian sausage (or fresh hot Italian sausages, casings removed)
1 egg
4 cups chicken stock
2 cups brown lentils
4 garlic cloves, thinly sliced
1 fresh rosemary sprig
1 tablespoon sherry vinegar, white wine vinegar or apple cider vinegar
1/2 cup fresh parsley leaves, plus more for serving

Steps:

  • Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)
  • Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.
  • Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
  • Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.

THE BEST MEATBALLS



The Best Meatballs image

I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.

Provided by Geanine

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 11

1 pound ground beef
½ pound ground veal
½ pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 ½ tablespoons chopped Italian flat leaf parsley
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1 ½ cups lukewarm water
1 cup olive oil

Steps:

  • Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
  • Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
  • Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g

CLASSIC MEATBALLS



Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

MEATBALLS WITH ANY MEAT



Meatballs With Any Meat image

Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat - any kind will work, even fish if you want to take it in that direction. Add 1/2 cup bread crumbs for lightness, a teaspoon of salt, and an egg to bind it together. That's all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.

Provided by Melissa Clark

Categories     weeknight, meatballs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
1/2 cup panko bread crumbs
1 egg
1 teaspoon kosher salt, more as needed
Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
Minced garlic, onion, scallions or shallot
Chopped parsley, basil or cilantro
Olive oil, for frying (optional)

Steps:

  • In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
  • Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 24 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 311 milligrams, Sugar 0 grams, TransFat 1 gram

QUICK AND SIMPLE MEATBALLS



Quick and Simple Meatballs image

Keep a batch of these meatballs in your freezer for an easy weeknight meal. This simple meatball recipe can be used for pizzas, sub sandwiches, in soups and more. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 24 meatballs.

Number Of Ingredients 10

2 large eggs
1/4 cup water
1 small onion, finely chopped
1-1/3 cups soft bread crumbs
2/3 cup grated Parmesan cheese
2 garlic cloves, minced
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds ground beef

Steps:

  • Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

Nutrition Facts : Calories 276 calories, Fat 17g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 533mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

Tips:

  • Use a combination of ground beef and pork: This will give the meatballs a richer flavor and texture.
  • Soak the bread crumbs in milk: This will help to bind the meatballs together and prevent them from becoming dry.
  • Add plenty of seasonings: This will give the meatballs a lot of flavor. Some good options include garlic, onion, parsley, basil, oregano, and salt and pepper.
  • Brown the meatballs before simmering them: This will help to give them a nice crust and prevent them from falling apart.
  • Use a good quality tomato sauce: This will make a big difference in the overall flavor of the dish.
  • Serve the meatballs with your favorite pasta or rice: This is a classic combination that is sure to please everyone.

Conclusion:

These meatballs are a delicious and versatile dish that can be served with a variety of sides. They are perfect for a weeknight meal or a special occasion. With a few simple tips, you can make sure that your meatballs turn out perfectly every time. So next time you're looking for a hearty and flavorful meal, give these meatballs a try. You won't be disappointed!

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