meat balls

With only five ingredients, these lean meatballs couldn't be any easier to make.

Lamb koftas

lamb mince

tsp cumin

tsp coriander

garlic

mint

oilfor brushing

Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.

To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.

Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Made with fresh fish, herbs and spices, these tuna meatballs are just as tasty as the meaty version

The best tuna meatballs (Le migliori polpette di tonno)

olive oil

onion

oregano

x 400 g good-quality tinned plum tomatoes

sea salt

black pepper

red wine vinegar

parsley leaves

tuna

pine nuts

level cinnamon

flat-leaf parsley chopped

g breadcrumbs

g Parmesan freshly grated

free-range eggs

lemon

This is a monster meatball recipe. I use succulent beef for my take on this Wild West delicacy.

Mountain meatballs

onions

1.2 kg good-quality minced meat (beef, buffalo

Dijon mustard

cumin seeds bashed

coriander seeds bashed

breadcrumbs

eggs

g Cheddar cheese

peppers

red chillies deseeded and finely chopped, to taste

½ teaspoon smoked paprika

Worcestershire sauce

tomato ketchup

cider vinegar

molasses brown sugar

coffee

plum tomatoes

½ a bunch of fresh flat-leaf parsley (15 grams)

Making meatballs from scratch is a great way of using under-loved, cheap cuts of meat, plus you know exactly what’s gone into them. I’ve kept the pasta simple to let those Sicilian flavours really sing. 

Sicilian Meatballs Al Forno

g raisins

balsamic vinegar

500 g lamb neck

g sun-dried tomatoes

½ a bunch of fresh flat-leaf parsley

Parmesan cheese

120 g buffalo mozzarella

spaghetti

extra virgin olive oil

red onion

anchovy

red chilli

dried chilli

x plum tomatoes

cinnamon

sugar

½ a bunch of fresh basil

These smashing beef and pork meatballs are easy to make and healthy, too.

Meatballs

stale bread

g beef

higher-welfare pork

nutmeg

sage

rosemary

peas

pecorino cheese

marjoram

Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer

Spaghetti & meatballs

pork sausages

kg beef mince

onion, finely chopped

½ a large bunch flat-leaf parsley, finely chopped

parmesan, grated, plus extra to serve (optional)

eggs,

olive oil,

garlic cloves, crushed

tomatoes

milliliters red wine (optional)

tbsp caster sugar

½ a large bunch of flat-leaf parsley, finely chopped

few basil leaves (optional)

First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>.

Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well – the more you squeeze and mash the mince, the more tender the meatballs will be.

Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> – the meatballs will brown better if spaced out a bit.

Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.

Meanwhile, make the sauce. Heat the olive oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">large saucepan</a>. Add the garlic cloves and sizzle for 1 min.

Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.

Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.

Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra <a href="https://www.bbcgoodfood.com/glossary/parmesan-glossary">parmesan</a> and a few basil leaves, if you like.

Kids will love these Mexican beef meatballs.

Mexican beef meatballs

lean beef mince

red onion, chopped

tomato salsa

avocado, halved, peeled

tbsp sour cream

Soutzoukakia Smyrneika, are spicy sausage-shaped meatballs, which are lightly fried and then cooked in a delicious tomato sauce and come from the once Greek part of Asia Minor, Smyrna.

Soutzoukakia in the air fryer:  You will find more details in the post.

Authentic Soutzoukakia Smyrneika

ground veal or beef

white bread

red dry wine

½ tbsp lemon juice

salt

tsp black pepper

allspice,

cumin

garlic (about 1 tsp)

Olive oil, for frying (about 1 cup for a small deep frying pan)

olive oil, divided

(1.10 lbs) tomato puree

water

thyme honey

allspice berries

Puree the onion together with 2 tbsp olive...

Puree the onion together with 2 tbsp olive oil in a foodprocessor.  

Heat the remaining olive oil and sauté the...

Heat the remaining olive oil and sauté the onion for a few minutes and then add all the spices and stir to get out their fragrances.  Add the tomatoes and water, bring to a boil, lower heat and simmer for about 20 minutes, until the sauce is thick.

Meantime, soak the bread together with the wine,...

Meantime, soak the bread together with the wine, lemon juice and 2 tbsp olive oil.

Squeeze the bread and use the fluid to...

Squeeze the bread and use the fluid to puree the garlic in afood processor. Then add the bread in the food processor and mix.

Put the ground meat in a bowl with...

Put the ground meat in a bowl with all the spices and bread.Mix well and let it rest for about ½ to 1 hour in the refrigerator for the flavours to mix.

Shape the meatballs into oblong small sausages, around...

Shape the meatballs into oblong small sausages, around 8 cm (3 inches) long. Heat about an inch of olive oil in a skillet and fry them just until lightly golden brown on both sides. Remove them directly into the sauce.

Bring the sauce to boil, lower heat and...

Bring the sauce to boil, lower heat and simmer for aboutanother 20 minutes until sauce thickens.

Soutzoukakia in the air fryer: I used the...

Soutzoukakia in the air fryer:  I used the option for drumsticks.  This function is for 20 minutes at 180oC / 350oF.  I set the timer at 10 minutes in order to check how they were doing and at 10 minutes they were perfect.   Check the post for more details.

Super tender squash, juicy meatballs and a rich sauce ready in no time!

Crock Pot Spaghetti Squash with Meatballs

spaghetti squash (washed)

spaghetti sauce

meatballs

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.

Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.

Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.

Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.

Serve with the sauce and meatballs from the crock pot. Enjoy!

https://embed.mediavine.com/videos/ihpVyL6nq

All you need is three ingredient for this super easy dinner that everyone will love!

Spaghetti Squash Meatballs

You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too

Pork meatballs in red pepper sauce

pork mince

apple

fresh white breadcrumbs

can chopped tomato

red peppers (from a jar), roughly chopped

Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.

Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.

Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.

Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

Tender balls of ground meat cooked in a rich creamy coconut curry sauce using East Indian bottle masala.  This meatball curry is a surprisingly simple and easy recipe to make but this will soon be a family favorite

Meatball Curry

Cooking oil

Onions (chopped)

cloves

Fresh ginger (minced)

tbsp Tomato paste ((or 1 large tomato chopped small))

tbsp Bottle masala

Coconut milk (Or ground fresh coconut)

Cilantro (Chopped coriander)

Lemon juice

Chicken stock (or water)

Ground beef

½ tsp Garlic powder garlic

Salt

Dry breadcrumbs

cilantro

In a skillet over medium-high heat, saute the onions in oil until translucent. Then add the ginger and garlic and saute another 30 seconds to a minute.

Next, add the tomato paste (or chopped tomatoes) and bottle masala. Cook on medium heat for 2 minutes. Pro tip - if necessary add a few tablespoons of water to prevent the bottle masala from burning.

Add the coconut milk (or ground coconut), chicken stock, and chopped cilantro. Season with salt and pepper. Cover and bring to a boil on low heat.

In a medium bowl, add the ground beef, garlic, salt, breadcrumbs, and chopped cilantro.  Combine well and shape into small 1 1/2-inch balls. Pro tip - do not over mix the ground beef mixture otherwise the meatballs will be tough.

Lower the heat and place all the meatballs in the curry. Cover and cook on a low simmer for 10 minutes. Then shake the pan or gently stir the pan. Cover and cook for another 10 minutes. Pro tip - I like to shake the pan so the meatballs will turn over and cook the other side. Or, stir carefully to prevent breaking the meatballs.

Once the meatballs are cooked. Taste and adjust seasoning. Add the lemon juice and garnish with more chopped cilantro.

These Korean mini meat patties are egg-battered and pan-fried. They are Nicely soft, moist, and delicious!

Top 15 meat balls recipes from across the web

The most viewed meat balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lamb koftas

The best tuna meatballs (Le miglior...

Mountain meatballs

Sicilian Meatballs Al Forno

Meatballs

Spaghetti & meatballs

Mexican beef meatballs

Authentic Soutzoukakia Smyrneika

Crock Pot Spaghetti Squash with Mea...

Pork meatballs in red pepper sauce

Meatball Curry

Wanja jeon (Pan-fried egg battered ...

Meatballs & pasta

Meatballs with Sausage and Ground B...

Meatballs & pasta

Top 15 meat balls recipes from across the web

The most viewed meat balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb koftas

The best tuna meatballs (Le miglior...

Mountain meatballs

Sicilian Meatballs Al Forno

Meatballs

Spaghetti & meatballs

Mexican beef meatballs

Authentic Soutzoukakia Smyrneika

Crock Pot Spaghetti Squash with Mea...

Pork meatballs in red pepper sauce

Meatball Curry

Wanja jeon (Pan-fried egg battered ...

Meatballs & pasta

Meatballs with Sausage and Ground B...

Meatballs & pasta

The most viewed meat balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine