recipes

Zesty Lemongrass Pork Meatballs with Orange Glaze

Zesty Lemongrass Pork Meatballs with Orange Glaze

Zesty Lemongrass Pork Meatballs with Orange Glaze

These zesty lemongrass pork meatballs with a tangy orange glaze offer a flavorful and gourmet twist on traditional meatballs. Perfect for a special occasion or when you want to impress with a dish full of vibrant Asian-inspired flavors.
Portions:10
Preparation Time: 30 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • 3 pounds of ground pork
  • ¼ cup of low sodium soy sauce or tamari
  • 1 ½ teaspoons of sesame oil or more, to taste
  • 1 large onion
  • ½ green or red bell pepper diced then pulsed in food processor and squeezed dry
  • 3 tablespoons of minced ginger
  • 2 tablespoons of minced garlic
  • 3 tablespoons of lemongrass tender white portion, finely chopped
  • 3 tablespoons of sherry
  • ½ to 1 teaspoon of Asian chili paste to taste
  • 3 tablespoons of oyster sauce
  • 1 large bunch of scallions sliced extra thin
  • 1 cup of cilantro finely chopped (include tender stems)
  • 2 eggs beaten with 2 tablespoons of water
  • 2 tablespoons of cornstarch
  • 1 cup of plain breadcrumbs if needed

For the sauce:

  • 1 tablespoon of ginger finely minced
  • 1 tablespoon of garlic finely minced
  • 2 tablespoons of oyster sauce
  • ¼ cup of sherry
  • 3 tablespoons of demerara brown sugar
  • 1 quart of orange juice fresh or made from concentrate
  • 2 teaspoons of orange zest optional
  • Cornstarch used to thicken as needed
  • Sesame seeds if desired for garnish
  • 1 pint of scallions thinly sliced (Japanese angle cut, if possible)

Instructions

  • Preheat the oven to 450°F (232°C).
  • In a frying pan, sweat the onions, garlic, ginger, and lemongrass.
  • Deglaze with sherry and set aside to cool slightly.
  • In a large mixing bowl, combine the chili paste, oyster sauce, soy sauce, sesame oil, scallion, and cilantro.
  • Mix well.
  • Add the eggs with water, cornstarch, ground pork, and the cooled onion mixture.
  • Mix thoroughly.
  • If the mixture is too wet, add panko breadcrumbs to achieve a thicker consistency.
  • Roll the mixture into 1-inch meatballs and place them on baking sheets lined with parchment paper or tinfoil.
  • Bake for 15 to 20 minutes until cooked through.
  • Meanwhile, prepare the sauce by sweating the ginger, garlic, and shallot in a large saucepan.
  • Add the oyster sauce and cook for a few minutes.
  • Deglaze the pan with sherry, then add the brown sugar and orange juice.
  • Reduce to a thin glaze or reduce by half and thicken with cornstarch if a thicker sauce is desired.
  • Add orange zest, if desired.
  • Toss the cooked meatballs in the orange glaze before serving, and garnish with sesame seeds and sliced scallions if desired.

Notes / Tips / Wine Advice:

Pair with a crisp Riesling or a light Pinot Gris to complement the citrusy glaze and lemongrass notes.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 24 g | Fiber: 3 g | Sugar: 15 g | Salt: 900 mg
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Course Main Dish / Pork
Cuisine Korean

Savory Soup Meatballs: Perfect for Elevating Any Soup

Savory Soup Meatballs: Perfect for Elevating Any Soup

Savory Soup Meatballs: Perfect for Elevating Any Soup

Add excitement to any soup with these tender and flavorful meatballs. Perfect for enhancing split pea soup or any of your favorite soups, these meatballs will turn a simple dish into something special.
Portions:12 (about 3 ½ quarts)
Preparation Time: 15 minutes
Cooking Time:30 minutes
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Equipment

Ingredients

  • ¾ cup of finely chopped celery
  • 1 medium-sized onion finely chopped
  • 4 tablespoons canola oil
  • 1 ½ cups of soft bread crumbs
  • 2 tablespoons of water
  • 1 teaspoon of salt
  • ½ teaspoon of crushed dried sage
  • 1 medium egg
  • 1 pound of ground pork

Instructions

  • In a large skillet, sauté the finely chopped celery and onion in 2 tablespoons of canola oil until tender.
  • Transfer the sautéed mixture to a large mixing bowl, including the remaining oil from the skillet.
  • Add the soft bread crumbs, salt, crushed dried sage, and egg to the bowl.
  • Mix well.
  • Crumble the ground pork over the mixture and combine thoroughly.
  • Shape the mixture into ¾-inch meatballs.
  • In the same skillet, heat the remaining 2 tablespoons of canola oil over medium heat.
  • Brown the meatballs in the skillet, turning occasionally, until a meat thermometer reads 160°F.
  • Add the browned meatballs to your prepared soup.
  • Cover the soup and let it simmer with the meatballs for an additional 15 minutes to allow the flavors to meld.

Notes / Tips / Wine Advice:

Pair with a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc to complement the flavors in the soup.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 10 g | Protein: 15 g | Fat: 14 g | Fiber: 1 g | Sugar: 2 g | Salt: 600 mg
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Course Main Dish / Pork / Soup
Cuisine American

Easy and Flavorful Pork Meatballs

Easy and Flavorful Pork Meatballs

Easy and Flavorful Pork Meatballs

These easy pork meatballs are packed with flavor and incredibly simple to make. Perfect for a quick and satisfying meal, you’ll want to add this recipe to your regular rotation.
Portions:2
Preparation Time: 10 minutes
Cooking Time:30 minutes
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Equipment

  • Medium-sized mixing bowl
  • Saucepan
  • Measuring cups
  • Mixing spoon
  • slotted spoon

Ingredients

  • 1 egg lightly beaten
  • 1 slice of bread crumbled
  • 1 garlic clove minced
  • ¼ cup of Parmesan cheese
  • ½ teaspoon of salt
  • ½ teaspoon of parsley flakes
  • ¼ teaspoon of pepper
  • ¾ pound of ground pork
  • 1 can of beef broth 14.5 ounces

Instructions

  • In a medium-sized mixing bowl, combine the beaten egg, crumbled bread, minced garlic, Parmesan cheese, salt, parsley flakes, and pepper.
  • Add the ground pork to the mixture and mix well until all ingredients are thoroughly combined.
  • Shape the mixture into 2-inch meatballs.
  • This recipe should yield about 10 meatballs.
  • In a saucepan, bring the beef broth to a boil.
  • Carefully drop the meatballs into the boiling broth.
  • Reduce the heat, cover the saucepan, and let the meatballs simmer for about 15 minutes.
  • Turn the meatballs and continue cooking for another 15 minutes.
  • Using a slotted spoon, remove the meatballs from the broth and serve hot.

Notes / Tips / Wine Advice:

Pair with a light red wine like Pinot Noir or a dry white wine like Sauvignon Blanc to balance the richness of the meatballs.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 8 g | Protein: 24 g | Fat: 22 g | Fiber: 1 g | Sugar: 2 g | Salt: 900 mg
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Course Main Dish / Pork
Cuisine American
clue Easy / Quick

Creamy Thyme Meatballs with Buttermilk Sauce

Creamy Thyme Meatballs with Buttermilk Sauce

Creamy Thyme Meatballs with Buttermilk Sauce

These thyme meatballs offer a unique twist on traditional beef meatballs, with a hint of thyme and a creamy buttermilk sauce. The addition of rice and cornflake crumbs adds texture, making them perfect for a comforting main dish.
Portions:12 meatballs
Preparation Time: 20 minutes
Cooking Time:30 minutes
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Equipment

Ingredients

  • 3 slices of white bread
  • ½ cup of milk
  • 1 pound of ground beef
  • 2 cups of cooked rice
  • 1 teaspoon of salt
  • ¼ teaspoon of ground thyme
  • ¼ teaspoon of garlic salt
  • Cornflake crumbs
  • Vegetable oil
  • 1 can of cream of mushroom soup 10 ¾ ounces
  • 1 ¼ cups of buttermilk

Instructions

  • Preheat the oven to 350°F (175°C).
  • Soak the white bread in milk until it becomes soft, then squeeze out any excess moisture.
  • In a large mixing bowl, combine the ground beef, cooked rice, salt, ground thyme, and garlic salt.
  • Gradually add the soaked bread to the mixture, mixing gently to combine.
  • Be careful not to overmix.
  • Shape the mixture into 1 ½-inch meatballs.
  • Coat each meatball with cornflake crumbs, ensuring an even coating.
  • Heat vegetable oil in a frying pan over medium heat and brown the meatballs on all sides.
  • Place the browned meatballs in a shallow baking dish.
  • In a separate bowl, mix the cream of mushroom soup with the buttermilk, then pour the mixture over the meatballs in the baking dish.
  • Bake the meatballs uncovered for 30 minutes.
  • Allow the meatballs to cool slightly before serving.

Notes / Tips / Wine Advice:

Pair with a light Pinot Grigio or Chardonnay to complement the creamy sauce and thyme flavor.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 20 g | Protein: 18 g | Fat: 25 g | Fiber: 2 g | Sugar: 5 g | Salt: 800 mg
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Course Beef / Main Dish
Cuisine American

Spicy Tex-Mex Meatballs with Hearty Bean Sauce

Tex-Mex meatballs recipe

Spicy Tex-Mex Meatballs with Hearty Bean Sauce

Add some spice to your meal with these Tex-Mex meatballs. Perfect as an entree or a side dish, these meatballs are packed with flavor and come with a hearty bean sauce that’s sure to satisfy.
Portions:14 meatballs
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • 1 pound of ground beef
  • 1 packet of onion soup mix
  • ½ cup of soft breadcrumbs
  • 2 tablespoons of tomato paste
  • 1 teaspoon of ground cumin
  • 1 egg
  • Oil for frying
  • 1 can of baked beans 30 ounces
  • 2 tablespoons of brown sugar
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • ¼ teaspoon of cayenne pepper or to taste
  • 1 teaspoon of mustard powder
  • 2 tablespoons of Worcestershire sauce
  • 1 can of tomato puree 10 ounces

Instructions

  • In a large mixing bowl, combine the ground beef, onion soup mix, breadcrumbs, tomato paste, ground cumin, and egg.
  • Mix well, preferably using your hands.
  • Roll the meat mixture into large meatballs, using about 2 tablespoons of meat per meatball.
  • Heat oil in a frying pan over medium heat.
  • Add the meatballs and brown them on all sides, turning frequently to avoid burning.
  • Once the meatballs are browned, stir in the baked beans, brown sugar, paprika, salt, cayenne pepper, mustard powder, Worcestershire sauce, and tomato puree.
  • Mix thoroughly, ensuring the meatballs are completely covered in the sauce.
  • Cook the meatballs on medium heat for 5 to 7 minutes, until the sauce is well combined and heated through.
  • Serve hot.

Notes / Tips / Wine Advice:

Pair with a Zinfandel or a cold Mexican beer like Corona to complement the spicy flavors.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 15 g | Fiber: 5 g | Sugar: 10 g | Salt: 800 mg
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Course Beef / Main Dish / Side Dish
Cuisine American / Fusion / Mexican

Traditional Ukrainian Bikti: Savory Meatballs with Mushrooms

Traditional Ukrainian Bikti

Traditional Ukrainian Bikti: Savory Meatballs with Mushrooms

Experience the flavors of Ukraine with this traditional Bikti recipe. These savory meatballs are layered with a rich mushroom and onion mixture, perfect served with rice or mashed potatoes for a hearty meal.
Portions:8
Preparation Time: 20 minutes
Cooking Time:30 minutes
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Equipment

Ingredients

  • 1 ½ pounds of mushrooms
  • 2 pounds of beef chuck boneless and ground
  • 3 large onions finely chopped (divided into thirds)
  • ½ cup of butter or margarine
  • 1 garlic clove minced
  • 1 cup of flour
  • 2 teaspoons of bread crumbs
  • Salt and pepper to taste

Instructions

  • In a large mixing bowl, combine one-third of the finely chopped onion with the ground beef, breadcrumbs, minced garlic, salt, and pepper.
  • Mix well.
  • Form the mixture into 2-inch meatballs, then flatten each meatball slightly.
  • Coat both sides of each meatball with flour.
  • In a frying pan, heat about half of the butter over medium heat.
  • Brown the meatballs on both sides until they are golden.
  • Chop all of the mushrooms and combine them with the second third of the chopped onions.
  • In the same pan, add the remaining butter and cook the mushroom and onion mixture until the onions begin to brown.
  • In a large, heavy-bottomed pot, layer half of the mushroom mixture on the bottom.
  • Add the last third of the chopped onions as the next layer.
  • Place the browned meatballs on top of the onion layer, then cover the meatballs with the remaining mushroom mixture.
  • Pour 1 cup of water over the entire mixture and bring it to a boil.
  • Once boiling, reduce the heat to a high simmer and cook for about 15 minutes, or until the meatballs are no longer pink in the center.

Notes / Tips / Wine Advice:

Pair with a medium-bodied red wine such as a Merlot or a Pinot Noir to complement the savory flavors of the dish.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 18 g | Protein: 30 g | Fat: 28 g | Fiber: 3 g | Sugar: 4 g | Salt: 650 mg
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Course Beef / Main Dish
Cuisine Ukrainian

Lemon Parmesan Meatballs in Creamy Sauce

Lemon Parmesan Meatballs in Creamy Sauce

Lemon Parmesan Meatballs in Creamy Sauce

These Lemon Parmesan Meatballs offer a refreshing twist on the classic meatball with a hint of lemon and a rich, creamy sauce. Perfect served over noodles or rice, or enjoyed on their own.
Portions:4
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • 1 pound of lean ground beef
  • ⅔ cup of grated Parmesan cheese
  • 4 tablespoons Béchamel sauce
  • ⅛ teaspoon of Worcestershire sauce
  • 3 tablespoons of butter
  • 4 tablespoons of heavy cream
  • Juice of ½ of a lemon strained
  • 1 teaspoon of bread crumbs
  • Salt to taste

Instructions

  • How do I prepare it?
  • In a large mixing bowl, combine the ground beef, grated Parmesan cheese, Béchamel sauce, and Worcestershire sauce.
  • Mix well and season with salt to taste.
  • Shape the mixture into 8 meatballs and then flatten them slightly.
  • In a frying pan, melt the butter over medium heat until it turns golden brown.
  • Add the meatballs to the pan and cook for 15 minutes, turning frequently to ensure even cooking.
  • Once cooked, transfer the meatballs to a serving dish to keep them warm.
  • In a saucepan, pour the heavy cream and add the strained lemon juice and bread crumbs.
  • Cook over medium heat, stirring frequently until the sauce thickens.
  • Pour the thickened sauce over the meatballs, stirring to ensure each meatball is well coated.
  • Serve the meatballs with your choice of noodles or rice, or enjoy them on their own.

Notes / Tips / Wine Advice:

Pair with a crisp Pinot Grigio or a light Chardonnay to complement the lemony flavors.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 6 g | Protein: 25 g | Fat: 28 g | Fiber: 0 g | Sugar: 1 g | Salt: 550 mg
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Course Beef / Main Dish
Cuisine Italian

Curry Infused Meatballs with Rich Tomato Gravy

Curry Infused Meatballs with Rich Tomato Gravy

Curry Infused Meatballs with Rich Tomato Gravy

Experience the flavors of India with these curry-infused meatballs. This simple yet authentic recipe brings a warm, spicy depth to your dinner table, perfect for those who enjoy a rich and flavorful meal.
Portions:4
Preparation Time: 15 minutes
Cooking Time:20 minutes
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Equipment

Ingredients

  • 1 pound of ground beef
  • Salt and pepper to taste
  • ¼ cup of butter
  • 1 small onion finely chopped
  • Curry powder to taste
  • 2 cups of tomato puree
  • ⅛ teaspoon of cayenne pepper
  • 2 tablespoons of flour

Instructions

  • In a large mixing bowl, combine the ground beef with salt and pepper to taste.
  • Shape the meat mixture into walnut-sized meatballs.
  • Melt 2 teaspoons of butter in a frying pan over medium heat.
  • Add the finely chopped onion to the butter and cook until the onion is tender.
  • Add curry powder to the pan and mix well with the onion.
  • Add the meatballs to the pan and cook for about 10 minutes, shaking the pan constantly to ensure even cooking.
  • In a separate saucepan, mix the tomato puree, remaining butter, 1 teaspoon of salt, cayenne pepper, and flour.
  • Cook over medium heat until the sauce has thickened.
  • Pour the thickened sauce over the meatballs in the frying pan and continue cooking until the sauce reaches the consistency of gravy.

Notes / Tips / Wine Advice:

Pair with a crisp Sauvignon Blanc or an off-dry Riesling to balance the spiciness of the curry.

Nutritional Information

Calories: 320 kcal | Carbohydrates: 12 g | Protein: 20 g | Fat: 22 g | Fiber: 3 g | Sugar: 6 g | Salt: 700 mg
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Course Curry / Main Dish
Cuisine India

Spicy Cajun Meatballs with Sweet Peach BBQ Sauce

Spicy Cajun Meatballs with Sweet Peach BBQ Sauce

Spicy Cajun Meatballs with Sweet Peach BBQ Sauce

These Cajun meatballs pack a punch with their spicy flavor, balanced by a sweet peach BBQ sauce. Perfect as an appetizer for parties, these meatballs are easy to serve with toothpicks and sure to impress your guests.
Portions:4
Preparation Time: 15 minutes
Cooking Time:40 minutes
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Equipment

Ingredients

  • 1 pound of lean ground beef
  • 1 ½ teaspoons of hot pepper sauce
  • 2 tablespoons of Cajun seasoning
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of minced parsley
  • ½ cup of finely chopped onion
  • ¼ cup of fresh bread crumbs
  • ¼ cup of milk
  • 1 egg
  • ½ cup of barbecue sauce
  • ½ cup of peach preserves

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, minced parsley, finely chopped onion, bread crumbs, milk, and egg.
  • Mix thoroughly, using your hands if necessary.
  • Shape the mixture into 1 ½-inch meatballs.
  • Place the meatballs on a lightly greased cookie sheet.
  • Bake the meatballs for 30 to 40 minutes, or until they are no longer pink in the center.
  • While the meatballs are baking, combine the barbecue sauce and peach preserves in a small bowl and mix well.
  • Once the meatballs are cooked, place them in a serving dish and pour the sauce mixture over them.
  • Toss the meatballs to coat them completely in the sauce.
  • Serve with toothpicks if desired for easy eating.

Notes / Tips / Wine Advice:

Pair with a chilled Riesling or a slightly sweet Moscato to balance the spiciness of the meatballs.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 30 g | Protein: 20 g | Fat: 16 g | Fiber: 2 g | Sugar: 18 g | Salt: 900 mg
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Course Appetizer / Beef / Side Dish
Cuisine American
Diets Halal / Kosher

Hearty Meatball Stew for Cozy Winter Nights

Hearty Meatball Stew for Cozy Winter Nights

Hearty Meatball Stew for Cozy Winter Nights

Warm up on cold winter nights with this hearty meatball stew. Using common pantry ingredients, this slow-cooked dish is easy to prepare at lunchtime and ready by dinner, filling your home with comforting aromas.
Portions:4
Preparation Time: 15 minutes
Cooking Time:5 hours
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Equipment

Ingredients

  • 1 pound of ground beef
  • 1 ½ teaspoons of salt or a salt-free seasoning blend
  • ½ teaspoon of pepper
  • 4 medium potatoes peeled and chunked
  • 4 medium carrots chunked
  • 1 large onion chunked
  • ½ cup of water
  • ½ cup of ketchup
  • 1 ½ teaspoons of cider vinegar
  • ½ teaspoon of dried basil

Instructions

  • In a large mixing bowl, combine the ground beef with 1 tablespoon of salt and ¼ tablespoon of pepper.
  • Shape the meat mixture into 1-inch meatballs.
  • In a large skillet, brown the meatballs on all sides over medium heat, then drain the excess fat.
  • Place the chunked carrots, potatoes, and onion in a 3-quart slow cooker.
  • Add the browned meatballs on top of the vegetables in the slow cooker.
  • In a mixing bowl, combine the ketchup, water, cider vinegar, dried basil, and the remaining salt and pepper.
  • Mix well.
  • Pour the sauce over the meatballs and vegetables in the slow cooker.
  • Cover the slow cooker and cook on high for 4 to 5 hours, or until the vegetables are tender and the stew is thoroughly heated.

Notes / Tips / Wine Advice:

Pair with a robust red wine like Cabernet Sauvignon or a Malbec to complement the rich flavors of the stew.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 30 g | Protein: 18 g | Fat: 16 g | Fiber: 5 g | Sugar: 8 g | Salt: 900 mg
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Course Beef / Crockpot / Main Dish / Stew
Cuisine American
Diets Halal / Kosher