meatballs

[Gina]

I can't believe I've done this again, but I can't find the meatball recipe that I got from cooking light within the last year on meatballs. What I liked best about it was you baked the meatballs in the oven, (less fat and mess). They had a "kick" to them because they had red pepper flakes in them. I think the recipe was from the April or May issue which I must have left att the cabin while on vacation.

[Jeanne G]

http://www.cookinglight.com/bbs/Forum1/HTML/001775.html

This isn't exactly the recipe you're looking for but has two recipes on it. check out the thread. I made Rustysmom's and they were awesome. Mabye take one of these recipes and add the pepper flakes?

Good luck!!

[Ed]

Hi Gina,

Maybe this Meatball recipe will help you out. I've made this recipe and I think it's just fine.

I hope it works out for you.

Ed



* Exported from MasterCook *

Beef Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Jan/ Feb '97
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground round
1/4 cup finely shredded fresh Parmesan cheese (1
ounce)
1/2 cup dry breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup tomato sauce
1 teaspoon dry mustard
3/4 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves -- crushed
Cooking spray

Preheat oven to 400º.

Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400º for 15 minutes or until done.

Serving Size: 5 meatballs

Source:
"Cooking Light, January/February 1997, p.112"
Copyright:
"© Cooking Light"
Yield:
"30 Meatballs"
T(Baking Time):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 15g Total Fat; (51% calories from fat); 24g Protein; 8g Carbohydrate; 73mg Cholesterol; 346mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Because the meatballs are baked and not fried, they won't fall apart when turned over.
Nutr. Assoc. : 9018 4925 0 0 0 0 0 0 0 0 0



[This message has been edited by Ed (edited 10-31-2000).]

[AzAnne]

I paired these meatballs with Lindrussos Marinara and it was excellent!

I combined all the ingredients, covered and let them sit in the fridge for a couple - 3 hours.(not my original plan, but it worked out great) I think that it helped to "blend" the flavors. The fresh Parmesan & fresh italian parsley really made the difference.


A definite repeater :D

[valchemist]

what a coincidence. I am making spaghetti and meatballs for dinner tonight, too. I am using Lindrusso's Marinara. The meatball recipe I am using is from the CL Italian Meatball Soup recipe. Those meatballs got rave reviews (people said they were the best meatballs they had ever tasted). Well, we'll see tonight. Here is the recipe.


* Exported from MasterCook *

Italian Meatball Soup

Recipe By :Cooking Light Magazine. November 2001. Page: 159.
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Meatballs:
1 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup dried parsley
2 tablespoons water
1 teaspoon dried basil
1 teaspoon black pepper
1 pound ground round
1 large egg
Cooking spray
Soup:
1 1/2 teaspoons vegetable oil
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
2 cups low-sodium tomato juice
1/2 cup chopped green bell pepper
1/2 cup frozen green beans
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 cans (14-1/2 ounces, each) low-salt beef broth

Directions.
"I like this recipe because it's so versatile. I use whatever frozen or fresh vegetables I have on hand and cook a double batch of the meatballs so I can freeze them for next time. You can even turn this into a stew by adding potatoes." --Heidi Smid, Travelers Rest, SC

1. Preheat oven to 375 degrees.

2. To prepare meatballs, combine first 8 ingredients in a bowl. Shape beef mixture into 30 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 375 degrees for 20 minutes or until done. Drain on paper towels.

3. To prepare the soup, heat the oil in a Dutch oven over medium heat. Add the onion, carrot, and celery, and saute for 10 minutes or until tender, stirring occasionally. Add the meatballs, tomato juice, and remaining ingredients. Bring to a boil, reduce heat, and simmer for 10 minutes or until vegetables are done. Yield: 6 servings (serving size: 1-1/3 cups soup and 5 meatballs).

[lindrusso]

Gina - The beef meatballs that Ed posted are yummy - it was his review the first time around that got me to try them. I love to freeze these (and the marinara too) to keep on hand for really quick dinners. Mmmmm...these are on our menu this week too! ;)