Best 9 Marvs Meatballs Recipes

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**Experience the Unforgettable Taste of Marv's Meatballs: A Culinary Journey into Flavorful Delights**

Prepare to embark on a tantalizing culinary adventure as we unveil the secrets behind Marv's meatballs, a dish that has captivated taste buds for generations. These succulent orbs of ground beef, expertly seasoned and simmered in a rich tomato sauce, promise an explosion of flavors that will leave you craving more. Whether you prefer traditional preparation or crave a unique twist, this article offers a diverse selection of recipes that cater to every palate. From classic Italian meatballs to innovative Asian-inspired variations, get ready to elevate your culinary skills and create meatballs that will steal the show at any gathering. So, gather your ingredients, ignite your passion for cooking, and let's embark on a journey of taste and satisfaction with Marv's meatballs.

Here are our top 9 tried and tested recipes!

CLASSIC MEATBALLS



Classic Meatballs image

With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 18

Number Of Ingredients 11

8 ounces ground beef chuck (80 percent lean)
8 ounces ground pork
1 garlic clove, minced
1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
3 tablespoons finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1 1/2 slices white bread, torn into small pieces (1 cup packed)
1/4 cup whole milk
Basic Red Sauce
Extra-virgin olive oil, for frying (about 3 tablespoons)

Steps:

  • Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
  • Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

EASY MEATBALLS



Easy meatballs image

BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce

Provided by Barney Desmazery

Categories     Main course

Time 1h40m

Yield Makes 40 meatballs, which will feed a family of 4 twice

Number Of Ingredients 21

300g good-quality pork sausage (about 4 large or 8 chipolatas)
1 small onion
1 carrot
1 tbsp dried oregano
500g lean beef mince
50g parmesan , finely grated, plus extra to serve
75g dried breadcrumb
1 medium egg
1 tbsp olive oil
1 carrot (finely grated)
2 sticks of celery (grated)
1 courgette (coarsely grated)
3 garlic cloves (finely grated)
2 red peppers
1 tbsp olive oil
1 tbsp tomato purée
pinch golden caster sugar
splash red wine vinegar
3 x 400g tins chopped tomatoes
cooked spaghetti , to serve
handful basil leaves , snipped

Steps:

  • KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Squeeze some sausages. Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.
  • Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.
  • Make a marvellous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.
  • Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don't taste any of the raw mix.
  • Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls - counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.
  • Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.
  • Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.
  • Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It's ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.

Nutrition Facts : Calories 375 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

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

THE BEST MEATBALLS YOU'LL EVER HAVE



The Best Meatballs You'll Ever Have image

Very tasty meatballs full of spice and sauteed to perfection. I usually serve mine with spaghetti, but I've also served them with a BBQ sauce and rice on the side.

Provided by BEARNESTA

Categories     Main Dish Recipes     Meatball Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
¾ cup crushed seasoned croutons
¼ cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning
1 teaspoon extra virgin olive oil
1 tablespoon butter

Steps:

  • In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 9.7 g, Cholesterol 123.1 mg, Fat 22.5 g, Fiber 1 g, Protein 22.7 g, SaturatedFat 8.9 g, Sodium 481.7 mg, Sugar 2.3 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

MARY'S BAKED ITALIAN MEATBALLS



Mary's Baked Italian Meatballs image

Buttermilk is the surprising secret for these flavorful meatballs! This is an adaptation from Cook's Illustrated's Pasta book. These are juicy and tender but lean, and ready to plop into your favorite sauce.

Provided by Clare Bear

Categories     Meat

Time 35m

Yield 20 meatballs, 6-8 serving(s)

Number Of Ingredients 11

1 clove garlic
1/2 cup onion
3 slices bread
3/4 cup buttermilk
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup grated parmesan cheese
1 egg
1 tablespoon parsley
black pepper
1 1/4 lbs lean ground beef

Steps:

  • In a food processor, mince garlic.
  • Add onion, and pulse to chop.
  • Add bread slices, crumbled, and pulse to shred.
  • Add buttermilk, pulse, and let stand until liquid is absorbed.
  • Add red pepper flakes, salt, Parmesan cheese, egg, parlsey and pepper, and pulse to mix.
  • Add ground beef, pulse till thoroughly mixed.
  • Form into meatballs 1-1/2 to 2 inches in diameter.
  • They will be soft (it makes about 20 meatballs or so).
  • Place on a foil-lined 10 x 15 jelly roll pan.
  • Bake at 400 degrees for about 20 minutes.

MEATBALLS



Meatballs image

Serve these hearty, oversize meatballs with homemade marinara sauce or add them atop your favorite pasta for a traditional family-friendly meal.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 2 meatballs

Number Of Ingredients 13

2 slices good-quality white bread, crusts removed, cut in small pieces
1/4 cup milk
1/2 pound ground veal
1/2 pound ground pork
1/2 medium onion, finely chopped
2 small cloves garlic, minced
Zest of 1/2 lemon
3/4 cup grated Parmigiano-Reggiano
8 sprigs fresh flat-leaf parsley, chopped
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon olive oil

Steps:

  • Place bread in a bowl and cover with milk. In another bowl, mix veal and pork. Add onion, garlic, lemon zest, Parmigiano-Reggiano, and parsley. Add salt and pepper. Mash bread mixture to form a paste and add to meat mixture. Mix together, adding egg, and combine well. Cover with plastic wrap and chill for 1 hour.
  • Preheat oven to 350 degrees. Divide mixture in half and form into two equal balls. Heat oil in a large ovenproof skillet over medium heat. Saute meatballs until brown, a few minutes on each side. Place in oven to finish cooking, 25 to 30 minutes. Serve immediately.

MERRY MEATBALLS



Merry Meatballs image

Store-bought salsa serves as the speedy sauce for tender homemade meatballs.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 30

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 egg
1/3 cup Progresso™ plain bread crumbs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)
2 medium green onions, thinly sliced (2 tablespoons), if desired

Steps:

  • Heat oven to 400°F. In medium bowl, mix all ingredients except salsa and green onions. Shape into thirty 1-inch balls. Place in ungreased 13x9-inch pan.
  • Bake uncovered about 15 minutes or until no longer pink in center and thermometer inserted in center reads 160°F.
  • In 2-quart saucepan, heat salsa and meatballs to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions. Serve hot.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 70 mg

BASIC MEATBALLS



Basic Meatballs image

Serve these basic meatballs atop spaghetti for a classic meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Number Of Ingredients 12

2 slices good-quality white bread, crusts removed, cut in small pieces
1/4 cup milk
1/2 pound ground veal
1/2 pound ground pork
1/2 medium onion, finely chopped
3 small cloves garlic, minced
Zest of 1/2 lemon
8 sprigs fresh flat-leaf parsley, chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon olive oil

Steps:

  • Place bread in a bowl; pour milk over it. In another bowl, mix veal and pork. Add onion, garlic, zest, and parsley. Add salt and pepper. Mash bread mixture to form paste; add to meat mixture. Mix; add egg. Combine well. Cover with plastic wrap; chill 1 hour.
  • Preheat oven to 350 degrees. Form mixture into twelve to sixteen 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes. Serve.

Tips:

  • Use a combination of ground beef and ground pork for a more flavorful meatball.
  • Soak the bread in milk before adding it to the meatball mixture. This will help keep the meatballs moist.
  • Season the meatball mixture generously with salt, pepper, and garlic powder.
  • Form the meatballs into small, uniform balls. This will help them cook evenly.
  • Brown the meatballs in a skillet over medium heat before adding them to the sauce. This will help them develop a nice crust.
  • Use a good quality tomato sauce for the meatballs. A homemade sauce is always best, but a store-bought sauce can also be used.
  • Simmer the meatballs in the sauce for at least 30 minutes, or until they are cooked through.
  • Serve the meatballs with spaghetti, rice, or mashed potatoes.

Conclusion:

Marv's meatballs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a meal that will surely impress your family and friends. Whether you serve them as an appetizer, main course, or side dish, these meatballs are sure to be a hit. So next time you're looking for a quick and easy recipe, give Marv's meatballs a try. You won't be disappointed!

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