Homemade Meat Balls & Meatball Minestrone Soup

Here we have the best recipe for homemade meatballs, and then, use those for your homemade Meatball Minestrone Soup.

The Best Homemade Meatballs

HOMEMADE MEAT BALLS

Makes 100 meatballs
Hands-on time: 40 minutes
Total time: 65 minutes

A three-meat combo gives these morsels great flavor and texture. Their made-from-scratch appeal is boosted even more when you grind your own meat at home, which is amazingly easy and fast in a food processor. On busy evenings, make-ahead meatballs are a great base for quick and easy dinners like the Meatball Minestrone Soup below or just add to your own spaghetti.

Ingredients:
  • 1 pound ground beef
  • 1 pound ground turkey
  • 1 pound ground pork
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 cup finely grated Parmesan
  • 3 large eggs, beaten
  • 2 tablespoons dried Italian herb seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • 1/2 cup fine or panko bread crumbs
Instructions:
  1. Preheat the oven to 400 degrees. Coat 2 large, rimmed baking sheets with cooking spray.
  2. In a large bowl, mix together all the ingredients until well incorporated. Try not to overmix.
  3. Pinch off a teaspoon or so of the meat mixture and gently roll it into a 1-inch ball. Repeat, arranging the balls 1/2 inch apart on the baking sheets. Bake the meatballs until lightly browned and cooked through, 20 to 25 minutes.Eat ’em right away: Toss warm meatballs with your favorite barbecue sauce and serve them on toasted sandwich rolls with a side of coleslaw.Freeze ’em for later: Arrange cooled meatballs evenly spaced on a baking sheet and freeze them for 20 minutes. Transfer them to ziplock freezer bags and store them for up to three months.

 

MEATBALL MINESTRONE

Meatball Minestrone

Serves 6
Hands-on time: 15 minutes
Total time: 40 minutes

On busy evenings, use make-ahead the meatballs above as the base for this quick and easy, flavor-rich soup.

Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, thinly sliced
  • 4 cups chicken broth
  • 14-1/2-ounce can diced tomatoes in their juice
  • 15-1/2-ounce can beans, rinsed and drained
  • 2 teaspoons Italian seasoning
  • 1 cup orzo pasta
  • 2 cups homemade meatballs
  • Grated Parmesan
Instructions:
  1. In a large pot, warm the olive oil over medium-high heat, then sauté the onion and garlic until softened, about 2 minutes.
  2. Add the carrots, chicken broth, diced tomatoes in their juice, beans, Italian seasoning, and pasta. Bring the soup to a boil.
  3. Reduce the heat and add the meatballs. Simmer for 15 minutes, or until the meatballs are heated through and the pasta is tender. Serve topped with grated Parmesan.

 

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