Everyday Pork Meatballs with Magic Miso-Mayo

 Ingredients:

1 egg
2 garlic cloves
2 scallions
1 TBS grated ginger
1 1/2 TBS soy sauce
1 TBS rice vinegar
1 tsp sesame oil
grated lime zest
salt, pepper
1 lb ground pork
1/4 C panko or breadcrumbs

1/2 C mayonnaise
1 tsp white miso paste
fresh lime juice

Preheat oven to 400.

In a medium bowl, beat the egg. Add garlic, scallions, ginger, soy sauce, vinegar, sesame oil, lime zest, 1/4 tsp salt, 1/4 tsp pepper, and stir. Add pork and panko and gently mix together with a fork or your hands. 

Shape the meat mixture into about 16 ping pong sized balls and put it on a baking sheet lined with foil for easier clean-up. Bake until just cooked through, about 15 minutes. Serve hot. 

In a small bowl, stir together miso mayo ingredients until smooth. Brush the tops of meatballs before baking if desired. 

Meatball Parmigiana Bake

 CHICKEN [or beef] MEATBALLS

• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 2 tbsp finely chopped parsley leaves (or use 1 tsp dried parsley)
• 1 tsp freshly minced garlic
• 1 cup (60 g) panko breadcrumbs
• 2 tbsp milk
• ½ cup (50 g) freshly grated parmesan
• 1 egg

SAUCE

• 1 tbsp olive oil
• 1 onion, diced
• 1 tbsp freshly minced garlic
• 3 tbsp tomato paste (concentrated puree)
• 1 tbsp red wine vinegar
• 800 g (1 lb 12 oz) canned diced tomatoes
• 2 tsp sugar
• 1 tsp sea salt flakes
•   ½ tsp cracked black pepper
• 2 tbsp chopped fresh oregano leaves (or 2 tsp dried oregano)

THE BAKE

• ½ cup (60 g) shredded cheddar
• 1 cup (150 g) shredded mozzarella
• 1 cup (60 g) panko breadcrumbs
• Olive oil spray

TO SERVE

• Toasted crusty bread
• Fresh green leafy salad

INSTRUCTIONS

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make chicken meatballs – Place all the meatball ingredients into a large bowl and use your hands to combine into a uniform mixture.
3. Assemble meatballs – Roll portions of the meatball mixture into even balls, just larger than a golf ball. Wet your hands with water as needed to keep the mixture from sticking.
4. Cook sauce – Heat the olive oil in a large, deep, heavy-based ovenproof pan over medium heat. Add the onion and garlic. Cook, stirring, for 2–3 minutes, until softened.
5. Add the tomato paste and cook, stirring, for 1–2 minutes, until it has deepened in colour (see note 1).
6. Add the vinegar and cook, stirring, for 1 minute, until evaporated.
7. Stir through the diced tomatoes, sugar, salt, black pepper and oregano. Simmer for 2–3 minutes.
8. Add the meatballs – Drop the meatballs into the sauce in a single layer. Spoon some sauce over the meatballs (they do not need to be completely covered or submerged).
9. Remove from the heat and sprinkle the cheddar and mozzarella over the meatballs, followed by the panko breadcrumbs. Spray generously with olive oil spray.
10. Bake – Bake for 25 minutes. For an extra crispy top, you can grill (broil) the bake on high under the oven grill (broiler) for 3–5 minutes until the cheese is melted and the breadcrumbs are golden brown (although the results pictured are without grilling).
11. Serve – Serve the chicken meatballs family-style in the centre of the table for everyone to help themselves, with toasted crusty bread and a green leafy salad.

Honey Sriracha Glazed Meatballs

 

Ingredients

FOR THE MEATBALLS:

• 2 lbs lean ground turkey
• 1 cup whole wheat panko breadcrumbs
• 2 eggs
• 1/4 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

FOR THE SAUCE:

• 1/4 cup Sriracha
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 1 Tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1/2 teaspoon sesame oil

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
5. Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Nutrition Facts:

• Serving Size: 5 meatballs
• Calories: 296
• Sugar: 9 g
• Sodium: 648.9 mg
• Fat: 10.8 g
• Saturated Fat: 3.2 g
• Carbohydrates: 18.7 g
• Fiber: 1.4 g
• Protein: 26.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Asian-Style Meatballs

Ingredients

Meatballs:

• 2 pounds ground meat (beef, pork, turkey or a combo - see note)
• 1 cup panko or regular bread crumbs
• 1/4 cup chopped fresh cilantro
• 2 green onions, white and green parts finely chopped
• 2 large eggs
• 2 tablespoons soy sauce (I use low-sodium)
• 1 tablespoon finely minced ginger (or ginger paste)
• 3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• Zest from 1 lime (about a teaspoon)
• Pinch of crushed red pepper, more or less to taste (optional)

Sauce:

• 1/3 cup soy sauce (I use low-sodium)
• 1/3 cup sweet chili sauce (see note)
• 1/4 cup fresh lime juice (from 2-3 limes)
• 2 tablespoons brown sugar

Instructions

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Notes

If you want to change up the flavor a bit, use fish sauce instead of soy sauce in the meatball mixture. I've made these meatballs with a combination of ground pork and ground turkey and another time with 100% ground beef. All versions have been delicious.
Sweet chili sauce is pretty widely available in most grocery stores in the Asian-foods aisle (by the soy sauce). It is sweet and spicy; different brands may differ in flavor and spiciness (Mae Ploy is a popular brand). There are also lots of homemade versions online if you google a recipe.

The Best Swedish Meatballs

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!

Author: Alyssa

Serves: 6

Ingredients

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. Heat oven to 400 and cook until done.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.