Indulge in a delightful culinary journey with our curated collection of mini muttballs and ditalini recipes. These delectable dishes are a symphony of flavors, textures, and aromas that will tantalize your taste buds. From classic Italian meatballs to innovative vegetarian alternatives, our recipes cater to diverse dietary preferences and cooking skills. Whether you're seeking a hearty weeknight meal or an impressive dish for a special occasion, our mini muttballs and ditalini recipes offer a range of options to satisfy your cravings. Get ready to explore a world of culinary delights as you embark on this delicious adventure.
Here are our top 4 tried and tested recipes!
MINI MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 30 medium meatballs or 70 small
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
- Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.
CHEESY DITALINI WITH CHICKEN AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes.
- Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.
MINI MEATBALL SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 47m
Yield 4 big servings
Number Of Ingredients 26
Steps:
- In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
- While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
- Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
- In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
MINI MUTTBALLS AND DITALINI
From EveryDay With Rachael Ray. For doggies and people to share! I have cats but I still want to try this!
Provided by hungrykitten
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, deep skillet or saucepan, bring the broth to a boil, then salt it and lower to a simmer.
- Meanwhile, in a large bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley and garlic paste, if using; season with pepper. Form into 1-inch balls.
- Drop the meatballs into the broth and simmer until cooked through, about 5 minutes. Stir in the pasta and cook until al dente, 6 to 7 minutes.
- Let cool before serving to your pooch!
- Season the people's portions with salt and pepper and sprinkle with more parmigiano-reggiano.
Nutrition Facts : Calories 374.1, Fat 7.8, SaturatedFat 2.8, Cholesterol 110.5, Sodium 1369.8, Carbohydrate 51.9, Fiber 2.6, Sugar 3.2, Protein 21.8
Tips:
- For a vegetarian version of the Mini Muttballs, use cooked lentils or beans instead of the ground beef.
- If you don't have a muffin tin, you can also bake the Mini Muttballs in a greased 9x13 inch baking dish.
- The Mini Muttballs can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350 degrees Fahrenheit until warmed through.
- The Ditalini pasta can also be cooked ahead of time and stored in the refrigerator for up to 3 days. Reheat it in a saucepan over medium heat until warmed through.
- To make the dish even more flavorful, you can add a sprinkle of grated Parmesan cheese or a dollop of marinara sauce to each serving.
Conclusion:
Mini Muttballs and Ditalini is a quick and easy weeknight meal that is sure to please the whole family. The Mini Muttballs are made with ground beef, bread crumbs, eggs, and spices, and they are baked until golden brown. The Ditalini pasta is cooked in a simple tomato sauce, and the two dishes are combined and served together. This recipe is a great way to use up leftover ground beef, and it is also a budget-friendly meal. With a few simple tips, you can make this dish even more delicious and flavorful. So next time you're looking for a quick and easy weeknight meal, give Mini Muttballs and Ditalini a try!
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