5 Mighty Meatball Recipes Perfect For Dinner

Please Share This Post:




Meatballs are a combination of ground meat, eggs, breadcrumbs, and seasonings formed into small balls. These are usually fried or baked. There are very many recipes made to incorporate these classic and yummy meatballs. Meatballs can be integrated with other ingredients such as spaghetti and lasagna. They can be paired with buns or be included in a bountiful platter. Here are five mighty meatball recipes that you can serve perfectly for dinner for your family.

1. Spaghetti and Meatball Lasagna

Ingredients:

For The Meatballs:

• 500 grams beef mince
• 500 grams pork mince
• 50 grams breadcrumbs
• 1 onion (grated)
• 30 grams parmesan (grated)
• 1 egg
• 2 tbsp parsley (finely chopped)
• 1 clove garlic (chopped)
• 1 tsp pepper
• 1 tsp salt
• some oil for frying

For The Meatball Sauce:

• 1 tbsp olive oil
• 2 cloves garlic (chopped)
• 1/2 tsp chili flakes
• 3 cans of plum tomatoes
• 1 tsp salt
• 1 tsp pepper

For The Spaghetti:




• 400 grams spaghetti (cooked, rinsed, and drained)
• 125 ml double cream
• 150 grams mozzarella (shredded)
• 3 eggs (beaten)
• 1 tsp salt
• 1 tsp pepper

For The Cheese Sauce:

• 30 grams butter
• 30 grams flour
• 500 ml whole milk
• 50 grams cheddar cheese (shredded)
• 50 grams parmesan cheese (shredded)
• 1 tsp salt
• 1 tsp pepper

• mozzarella pieces

Instructions:

For The Meatballs:

In a large mixing bowl, add beef and pork mince.
Add breadcrumbs, grated onion, grated parmesan, and egg.
Season with finely chopped parsley, chopped garlic, salt, and pepper.
Mix well.
Get a scoop of the beef mixture and form into small balls.

Set a frying pan over medium heat and warm up some oil.
Fry the meatballs until browned.
Remove from the pan and transfer to a plate.
Set aside.

For The Meatball Sauce:

Set a pot over medium-high heat.
Add 1 tsp olive oil and warm it up.
Saute chopped garlic and chili flakes until garlic is fragrant.
Add 3 cans of plum tomatoes.
Stir to combine.
Cover the lid and let it simmer for 10 minutes.
After 10 minutes, season with salt and pepper.
Mix well.
Stir the sauce by using an immersion blender to puree the tomatoes while cooking.
Add the cooked meatballs into the sauce.
Mix until meatballs are well coated.
Let it simmer for 5 minutes.
Remove from the heat and set aside.

For The Spaghetti:

In a casserole, add cooked spaghetti.
Pour double cream.
Add shredded mozzarella and beaten eggs.
Season with salt and pepper.
Toss until well combined.
Set aside

For The Cheese Sauce:

Set a saucepan over medium heat.
Melt butter.
Add flour.
Mix until well combined.
Gradually add whole milk.
Mix until well combined and smooth.
Add grated cheddar and parmesan cheese.
Season with salt and pepper.
Mix until cheese melts.
Remove from the heat and set aside.

Assembly:

Preheat oven at 200 C.

Prepare a casserole dish.
Add half of the spaghetti in the dish for the first layer.
Spread and distribute evenly.
Sprinkle some mozzarella pieces.
Add half of the meatballs.
Pour half of the cheese sauce over the meatballs.
Repeat this with the remaining half of the ingredients for the second layer.
Sprinkle mozzarella pieces on top.
Place inside the oven and let it bake for 25 minutes.
Remove from the oven.
Serve and enjoy!

2. Philly Cheesesteak Meatballs

For The Meatballs:

• 1/2 tbsp oil
• 1 white onion (finely diced)
• 2 green bell peppers (finely diced)
• 150 grams mushrooms (finely diced)
• 1 butter
• 2 cloves garlic (crushed)
• 500 grams beef mince
• 60 grams breadcrumbs
• 1 tsp parmesan (grated)
• 1 tsp salt
• 1 tsp pepper
• 2 eggs (beaten)
• 1 tsp oil

For The Sauce:

• 50 grams butter
• 50 grams plain flour
• 500 grams milk
• salt to taste
• 150 grams cheddar cheese (grated)
• 100 grams mozzarella cheese (grated)

2. Philly Cheesesteak Meatballs

Ingredients:

For The Meatballs:

Set a frying pan over medium heat.
Add oil and warm it up.
Stir fry finely diced white onion, green bell peppers, and mushrooms until soft.
Add butter and crushed garlic.
Let the butter melt and mix well.
Remove from the heat.
Set aside.

In a mixing bowl, add beef mince, breadcrumbs, and grated parmesan cheese.
Season with salt and pepper.
Add beaten eggs.
Add the onion and bell pepper mixture from earlier.
Mix until well combined.
Get a scoop from the mixture and form into meatballs.
Set aside.

Set a frying an over medium-high heat.
Add oil and warm it up.
Fry the meatballs until browned.
Remove from the pan and transfer to a plate.
Set aside.

For The Sauce:

Set a saucepan over medium heat.
Melt butter.
Add plain flour.
Mix until well combined.
Gradually add milk while mixing.
Let it simmer for 3-5 minutes.
Add the cooked meatballs into the pan.
Season with salt to taste.
Add grated cheddar and mozzarella cheese.
Mix well until cheese melts.
Remove from the heat and transfer to a serving plate.
Serve and enjoy!

3. Giant Meatball Sub

Ingredients:

For The Meatballs:

• 500 grams pork mince
• 1 egg
• 1 tbsp parsley (finely chopped)
• 1 clove garlic (chopped)
• 25 grams breadcrumbs
• 1/2 tsp salt
• 1/2 tsp pepper

For The Sauce:

• 2 tbsp oil
• 1 white onion (chopped)
• salt to taste
• 2 cloves garlic (chopped)
• 1/2 tbsp chili flakes
• 2 cans plum tomatoes
• 1 cup water + 1 cup water
• 1/2 tbsp sugar
• 1 tbsp salt
• 1 tbsp pepper
• 2 tbsp basil (chopped)

• 1 white bloomer
• 1/2 cup garlic butter
• 2 balls mozzarella (chopped)

Instructions:

For The Meatballs:

In a mixing bowl, add pork mince.
Add egg, finely chopped parsley, chopped garlic, and breadcrumbs.
Season with salt and pepper.
Mix until well combined.
Scoop from the mixture and form into meatballs.
Set aside.

For The Sauce:

Set a saucepan over medium-high heat.
Add oil and warm it up.
Add chopped white onion and season with salt to taste.
Saute until slightly golden.
Add chopped garlic and chili flakes.
Stir to combine for 30 seconds.
Add 2 cans of plum tomatoes and a cup of water.
Stir and break the tomatoes.
Let it simmer for 5 minutes.
Add sugar and mix to combined.
Add another cup of water, then stir to combine.
Season with salt and pepper.
Mix well.
Add the meatballs into the sauce.
Cover the lid and let it cook for 10 minutes or until sauce thickens and meatballs cook.
Add chopped basil.
Mix well.
Remove from the heat.
Set aside.

Assembly:

Remove the middle part of a white bloomer.
Be careful not to cut it all throughout.
Brush the insides of the white bloomer with garlic butter.
Toast for 1-2 minutes.
Add some sauce and sprinkle chopped mozzarella cheese.
Add 6-7 meatballs inside the white bloomer.
Add some sauce and sprinkle chopped mozzarella cheese.
Grill for two minutes.
Serve and enjoy!

4. Cheesy Swedish Meatball Sliders

Ingredients:

For The Meatballs:

• 400 grams mince
• 400 grams pork mince
• 1/2 cup cooked onion
• 2 tbsp sour cream
• 1 whole egg
• 1 cup breadcrumbs
• 2 tbsp parsley (finely chopped)
• 1 clove garlic (chopped)
• 1 tsp nutmeg
• 1 tsp Allspice
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil

For The Sauce:

• 2 tbsp butter
• 3 tbsp flour
• 500 ml chicken stock
• 2 tbsp Worcestershire sauce
• 1 tbsp salt
• 1 tsp pepper
• 1/2 cup sour cream
• 2 chives (chopped)

• 12 slider buns
• 1/4 cup garlic butter
• 1 cup Gruyere cheese (grated)

Instructions:

For The Meatballs:

In a mixing bowl, add beef and pork mince.
Add cooked onion, sour cream, egg, breadcrumbs, finely chopped parsley, and chopped garlic.
Season with nutmeg, Allspice, salt, and black pepper.
Mix until well combined.
Scoop from the mixture and form into meatballs.
Set aside.

Set a frying pan over medium-high heat.
Add olive oil and warm it up.
Fry the meatballs until browned.
Remove the meatballs from the pan and transfer to a plate.

For The Sauce:

In the same frying pan, melt butter.
Add flour and mix well.
Gradually add the chicken stock while stirring.
Let it simmer for 3-4 minutes.
Add Worcestershire sauce, salt, and pepper.
Stir to combine.
Add the meatballs back into the pan.
Coat the meatballs with the sauce.
Add sour cream and chopped chives.
Mix well.
Remove from the heat and set aside.

Cut in half the slider buns.
Brush the cut sides with garlic butter.
Place the buns on a parchment-lined baking sheet.
Grill until brown.
Once grilled, removed from the oven.
Place one meatball for each bottom bun.
Drizzle each with some sauce.
Sprinkle each with grated Gruyere cheese.
Grill until cheese melts.
Once cheese melts, remove from the oven.
Cover each with the top bun.
Serve and enjoy!

5. Crispy Chili Beef Meatball Platter

Ingredients:

For The Meatballs:

• 1.8 kg beef mince
• 60 grams breadcrumbs
• 2 eggs
• 6 spring onions (diced)
• 4 cloves garlic (chopped)
• 1 ginger (grated)
• 2 red chili (diced)
• 1 tsp salt
• 1 tsp pepper
• some oil for frying

For The Batter:

• 120 grams plain flour
• 320 grams cornflour
• salt to taste
• 4 eggs (beaten)
• 100 ml sparkling water

For The Fried Rice:

• 2 tbsp oil
• 1 white onion (chopped)
• 6 spring onions (chopped)
• 2 carrots (diced)
• 750 grams frozen peas
• 750 grams cooked white rice
• 4 eggs (beaten)
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 1 tsp sesame oil

For The Sauce:

• 6 tbsp brown sugar
• 6 tbsp rice wine vinegar
• 6 tbsp ketchup
• 4 tbsp chili sauce
• 2 tsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp garlic (minced)
• 1 tbsp ginger (chopped)

Instructions:

For The Meatballs:

In a mixing bowl, add beef mince, breadcrumbs, and eggs.
Add diced spring onions, chopped garlic, grated ginger, and diced red chili.
Season with salt and pepper.
Mix until well combined.
Get a handful from the mixture and form into meatballs.

Set a frying pan over medium-high heat.
Add some oil for frying.
Add the meatballs and fry until browned.
Remove from the heat and set aside.

For The Batter:

In another mixing bowl, mix plain flour and cornflour.
Add salt to taste, beaten eggs, and sparkling water.
Mix until smooth.

Dip and coat the meatballs into the batter.
Deep-fry in hot oil until crispy and golden brown.
Once done, transfer to a plate.
Set aside.

For The Fried Rice:

Set a large pan over medium-high heat.
Add oil and warm it up.
Saute chopped onion until soft.
Add chopped spring onions and diced carrots.
Stir-fry until carrots are tender.
Add frozen green peas and stir-fry for 3-4 minutes.
Add cooked white rice and stir-fry to combine,
Add beaten eggs and mix to combine.
Season with oyster sauce, soy sauce, and sesame oil.
Mix well.
Remove from the heat and set aside.

For The Sauce:

Set a pot over medium heat.
Add all ingredients for the sauce.
Stir until well combined.
Let it simmer for 3-4 minutes.
Remove from the heat and transfer to a bowl.
Add the coated meatballs into the bowl.
Toss to combine the sauce well.
Set aside.

Assembly:

In a platter, add the fried rice.
Add the meatballs coated with sauce on top.
You can garnish with sesame seeds and chopped spring onions on top.
Serve and enjoy!

5 Mighty Meatball Recipes Perfect For Dinner
Images – https://www.youtube.com/watch?v=RqXpcd_xMUY



Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)


--> Get The Free Cookbook <--








  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  4. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  5. Here's What Happens When You "Unlock Your Hip Flexors"
  6. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)


Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS



Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment