Best 8 Melissas Meatballs Recipes

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**Melissa’s Meatballs: A Culinary Symphony of Italian Flavors**

Prepare to tantalize your taste buds with Melissa’s Meatballs, a culinary masterpiece that embodies the essence of Italian cuisine. These meatballs, crafted with a harmonious blend of savory spices, herbs, and tender minced meat, promise an explosion of flavors in every bite. Accompanied by three delectable sauces – a classic tomato sauce, a creamy mushroom sauce, and a tangy sweet and sour sauce – these meatballs offer a versatile symphony of tastes that will cater to every palate. Whether you prefer the comforting embrace of traditional tomato sauce, the earthy elegance of mushroom sauce, or the vibrant zest of sweet and sour sauce, Melissa’s Meatballs guarantee a culinary journey that will leave you craving for more.

Let's cook with our recipes!

MELISSA'S MEATBALLS



Melissa's Meatballs image

This is my favorite meatball recipe. So easy to prepare and such great flavor.

Provided by Melissa Snow

Categories     Meat Appetizers

Number Of Ingredients 14

2 lb ground beef
1 c panko crumbs
1/2 c whole milk
1/2 c beef broth, plus additional
1 c chopped fresh italian parsley
3 eggs, beaten
2 Tbsp dried oregano
1 Tbsp minced garlic (optional)
1 Tbsp kosher salt
1 Tbsp seasoned pepper
2 tsp dried basil
1 tsp crushed red pepper flakes
1 pinch nutmeg
3/4 c grated parmesan cheese

Steps:

  • 1. Pre-heat oven to 450 degrees
  • 2. In a large bowl, combine beef, bread crumbs, parmesan cheese, 1/2 C broth, milk, eggs, parsley, oregano, garlic, salt, pepper, basil, red pepper flakes, and nutmeg with a fork or very clean hands. Hint: It's easier and faster to use your hands!
  • 3. Using 2 spoons shape meat into balls. Coat a baking sheet with cooking spray. Space meatballs on pan so that they are not touching. Cover bottom of pan with additional beef broth.
  • 4. Bake for 25 minutes. Transfer meatballs onto paper towels.

NORTH AFRICAN MEATBALLS



North African Meatballs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 30

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
Pinch ground cinnamon
Salt and freshly ground black pepper
1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
3/4 pound ground beef
1/3 cup finely ground rolled oats or fine bread crumbs
Salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, for cooking
4 tablespoons chopped fresh parsley leaves
Couscous with Dried Dates, recipe follows
1 cup water
1 cup chicken stock or broth
1 tablespoon olive oil
1/4 cup finely chopped dried dates
1 cup quick-cooking couscous
Salt and freshly ground black pepper

Steps:

  • To make the North African Sauce:
  • In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
  • To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
  • In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.
  • Couscous with Dried Dates:
  • Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.
  • Transfer to a serving bowl and serve.
  • Yield: 4 servings

CHICKEN MEATBALLS



Chicken Meatballs image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h30m

Number Of Ingredients 13

2 large boneless, skinless chicken breasts (about 3/4 pound), rinsed and patted dry, sliced into 1-inch cubes
1 bacon strip
3 slices sandwich bread, roughly torn into small pieces
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/4 cup whole milk
1 large egg, lightly beaten
1/2 small onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
1/3 cup grated Parmesan cheese, plus extra for sprinkling over the meatballs
1/4 cup vegetable oil
Fresh flat-leaf parsley, finely chopped (optional)

Steps:

  • Place the chicken and the bacon on a plate and freeze to chill for 20 to 30 minutes.
  • Meanwhile, place the bread, chili powder, cayenne, and salt in the bowl of a food processor and pulse until you have fine bread crumbs. Divide the bread crumbs between two medium bowls. Set one bowl aside and stir the milk into the bread crumbs in the other bowl.
  • Add half the chilled chicken and all of the bacon to the food processor and pulse to combine into a rough mixture. Add the milk-and-bread-crumb mixture to the food processor along with the egg, onion, garlic, and Parmesan and process until very well combined (the mixture will be almost creamy). Add the remaining chilled chicken cubes to the food processor and pulse just to combine. The mixture will be semi-smooth with small chunks of chicken. Using a 1-inch small scoop, divide the mixture into about 30 small meatballs. Place the meatballs on a parchment paper-lined rimmed baking sheet and freeze for 15 minutes. Remove the pan from the freezer and roll the meatballs through the reserved bread crumbs to lightly and evenly coat the surface. Return the meatballs to the parchment-lined baking sheet.
  • Adjust an oven rack to the upper-middle position and preheat the broiler to high. Drizzle the meatballs with the oil and broil until they're cooked through, 5 to 6 minutes. Remove from the oven, sprinkle with Parmesan and the parsley (if using), rest for 5 minutes, and serve.

EGGPLANT MEATBALLS WITH MARINARA SAUCE



Eggplant Meatballs with Marinara Sauce image

"Who says meatballs have to have meat? After roasting, eggplant takes on a meaty flavor."

Provided by Melissa d'Arabian : Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

1 small eggplant (about 12 ounces)
1 large egg, lightly beaten
1/2 cup cooked white beans, such as cannellini or navy (rinsed, if canned), smashed with a fork
1 large clove garlic, very finely chopped or pressed through a garlic press
1/2 cup finely chopped fresh basil leaves or flat-leaf parsley
1/2 cup finely grated parmesan cheese, plus extra for sprinkling (optional)
Kosher salt and freshly ground pepper
1 cup whole-wheat panko-stylebreadcrumbs
Olive oil mister or nonstick pan spray
2 cups marinara sauce (homemade or store-bought)

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
  • Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
  • Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
  • While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.

MEATLESS MEATBALLS IN MARINARA SAUCE



Meatless Meatballs in Marinara Sauce image

These "meatballs" use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there's no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.

Provided by Melissa Clark

Categories     weekday, meatballs, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup panko bread crumbs
1/4 cup minced onion
1/4 cup chopped parsley leaves and tender stems
3 garlic cloves, grated or minced
1 tablespoon tamari or soy sauce
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Pinch of red-pepper flakes (optional)
1 1/2 pounds plant-based vegan ground beef (such as Beyond Meat)
Extra-virgin olive oil, for drizzling
3 cups marinara sauce, homemade or store-bought
Parmesan (optional, or use vegetarian Parmesan if you prefer), for garnish

Steps:

  • In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It's easiest to form the meatballs when the mixture is very cold.)
  • Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
  • Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

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

SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME



Skillet Meatballs With Peaches, Basil and Lime image

You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.

Provided by Melissa Clark

Categories     dinner, weekday, meat, meatballs, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

1 1/2 tablespoons finely grated or minced fresh ginger
3 garlic cloves, grated or minced
1 1/4 teaspoon ground cumin, plus more for serving
1 1/4 teaspoons kosher salt, plus more as needed
1 pound ground pork (or turkey or chicken, or vegan meat)
1/3 cup panko or other plain bread crumbs
3 tablespoons finely chopped fresh basil, plus basil leaves for serving
2 tablespoons extra-virgin olive oil
2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
2 cups diced ripe peaches or nectarines (about 3)
1/4 cup thinly sliced white or red onion, or scallions
1 lime, halved
White rice or coconut rice, rice noodles, or crisp salad greens, for serving

Steps:

  • In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
  • Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
  • Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
  • Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
  • Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
  • Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

Tips:

  • Use a combination of ground beef and pork for a flavorful and juicy meatball.
  • Soak the bread in milk before adding it to the meatball mixture to help bind the ingredients together.
  • Grate the onion and garlic instead of chopping them to help distribute their flavor throughout the meatballs.
  • Season the meatballs liberally with salt, pepper, and Italian seasoning to enhance their flavor.
  • Brown the meatballs in a pan before baking them to help develop their flavor and texture.
  • Use a variety of cooking methods to cook the meatballs, such as baking, frying, or simmering in sauce, to achieve different textures and flavors.
  • Serve the meatballs with your favorite pasta, rice, or vegetables for a complete meal.

Conclusion:

Melissa's meatballs are a versatile and delicious dish that can be enjoyed in a variety of ways. Whether you are making them for a party, a weeknight dinner, or a special occasion, these meatballs are sure to be a hit. With their simple ingredients and easy-to-follow instructions, Melissa's meatballs are a great recipe for cooks of all skill levels. So next time you are looking for a flavorful and satisfying meal, give Melissa's meatballs a try.

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