From classic Italian meatballs to cream-sauced Swedish meatballs, these hearty recipes are perfect comfort food. You simply put a small amount of oil in a roasting pan and heat in the oven for 5 mins or so. Then toss meatballs into hot oil and bake for a few minutes to sear/brown” them, then add sauce directly to pan and continue to bake for half hour or so. The result is seared meatballs baked in sauce with no standing over the stove and getting splattered!
In other weird quirks, I never liked spaghetti and meatballs because I hated the texture of spaghetti in thick sauces. Equipment and preparation: For this recipe you will need a hand-held blender or food processor. Before trying this recipe, I had only found one vegan meatball recipe I loved (bean based), and had tried tempeh on several occasions with unappetizing results.
This meatball recipe reduces mess-and fat-by baking the meatballs instead of pan-frying. Using a clean hand, gently mix meatball mixture, teasing apart ground meat with your fingers, just until ground beef and pork and thoroughly distributed throughout; avoid mixing any more than is necessary for even distribution.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. You can substitute frozen precooked meatballs to make it a six ingredient recipe: Easy Alpine Meatballs!
Place meat, crumbs, milk or water, parsley, cheese (if using), 1 teaspoon salt, pepper, onion powder, eggs and half of your minced garlic in a large bowl. If you don’t have breadcrumbs handy, you can use panko, a slice of torn-up bread, or even crumbled saltine crackers.