Easy Meatball Stroganoff

Ingredients

  • 3 cups uncooked egg noodles
  • 1 tablespoon olive oil
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 1-1/2 cups beef broth
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 3/4 cup sour cream

Basic Beef & Vegetable Meatball

Ingredients

  • 1 lb Ground Beef (93% or leaner)
  • 1 cup grated zucchini
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 400°F. Combine all ingredients in medium bowl, mixing lightly, but thoroughly.
  2. Shape into 24 meatballs. Place meatballs, 1-inch apart, on rack in aluminum foil lined broiler pan.
  3. Bake in 400°F oven 22 to 25 minutes or until instant-read thermometer inserted into center of meatball registers 160°F.

Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce

Ingredients

  • 1 pound Ground Beef (96% lean)
  • 1 cup grated fresh zucchini
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small onion, cut into 1-inch pieces
  • 2 red bell peppers, trimmed and cut into 1-inch pieces
  • 2 green bell peppers, trimmed and cut into 1-inch pieces
  • 1 can (16 ounces) whole berry cranberry sauce
  • 3 tablespoons barbecue sauce

Eat-Your-Veggies Pork Scallion Meatballs

Ingredients

  • Nonstick cooking spray, for coating the baking sheet
  • 4 cups store-bought coleslaw mix
  • 1 pound ground pork
  • 1 tablespoon grated fresh ginger (from a 1-inch piece)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 large egg
  • 4 scallions, chopped
  • Kosher salt and freshly ground black pepper
  • 6 large Bibb lettuce leaves (from 1 head)
  • Garlic chili sauce, such as Sriracha, for serving
  • 1 cup ponzu sauce

Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Sauce

Ingredients

For the Meatless Meatballs
  • 8oz cauliflower rice (about 2 cups, see note)
  • 1 cup cooked quinoa, cold
  • 1 cup fresh chopped cilantro or parsley
  • 1/2 cup flour (you can use any kind here)
  • 2 eggs, beaten ( see note below for a vegan option)
  • 2 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 3/4 tsp Frontier Allspice powder
  • 1/2 tsp Frontier Organic Ground Vietnamese Cinnamon
  • 3 tbsp vegetable oil (to pan fry the meatballs)
For the Coconut Turmeric Sauce
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced thin (about 2 cups)
  • 4 garlic cloves, sliced
  • 1″ fresh ginger root, grated ( about 2 tablespoons)
  • 1/2 tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
  • 1/4 tsp salt
  • 1/8 tsp Frontier Cracked Black Pepper
  • 1/8 tsp Aleppo Pepper or red pepper flakes (optional)
  • 1 cup canned full fat coconut milk
  • 1 cup vegetable broth or water
  • 2 tbsp lime or lemon juice
  • 1/2 cup chopped cilantro

Kittencal’s Italian Melt-in-Your-Mouth Meatballs

Ingredients

  • 1 1⁄2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
  • 1 large egg, slightly beaten
  • 1⁄2 cup grated parmesan cheese
  • 1⁄3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
  • 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
  • 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
  • 1 teaspoon fresh ground black pepper
  • 1⁄3 cup milk (can use up to 1/2 cup milk)
  • 1⁄2 teaspoon dried oregano (optional, or to taste)
  • 1⁄4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Spaghetti and Meatballs

Ingredients

  • 1 recipe meatballs (recipe follows)
  • 1 1⁄2 cups basic tomato sauce (recipe follows)
  • 1 pound Barilla spaghetti
  • 1 cup freshly grated Parmigiano Reggiano
Meatballs:
  • 3 cups day-old bread, cut into 1-inch cubes
  • 1 1⁄4 pounds ground chuck beef
  • 3 eggs, beaten
  • 3 garlic cloves, minced
  • 3 ⁄4 cup grated Pecorino Romano cheese
  • 1⁄4 cup finely chopped Italian parsley
  • 1⁄4 cup pine nuts, baked for 3-4 min. in a 400° F oven
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
Basic tomato sauce:
  • 1⁄4 cup extra-virgin olive oil
  • 1 Spanish onion, chopped in 1⁄4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1⁄2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved