One Pan Enchilada Zucchini Turkey Meatballs

If you’ve never tried making one-pan meatballs, Volz is here to help you master them. She enjoys exploring different food combos with this specialty, and she opted for turkey meatballs made with a long list of veggies and served with rice this time around.

View this post on Instagram

A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

One Pan Ginger Chicken Meatballs

In case you’re not a huge fan of turkey, but still want to try Volz’s signature one-pan meatballs, this is just the recipe you need. She used chicken this time around, proving you can make delicious meatballs with any kind of meat.

View this post on Instagram

A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

Firecracker Chicken Meatballs

Volz can’t get enough of chicken meatballs, and you’ll enjoy these ones if you’re a fan of all things spicy. She used a long list of spices to give them a little bit of funk and served them with cilantro coconut pineapple rice on the side.

View this post on Instagram

A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

The post Ambitious Kitchen Will Help You Become Meatballs Master appeared first on falafelandcaviar.com.

You Don’t Season the Meat

Seasoning is the key to getting the perfect meatballs. If you don’t season the meat, then you will just end up with a bland and disappointing dish. Salt is the most important, of course, but other seasoning plays a role as well. Parsley, basil, oregano, and nutmeg will give your meatballs a heavenly taste.

You Use Too Many Eggs (Or Don’t Use Them at All)

Eggs serve only as a binder in the meatball mixture, allowing it to thicken and giving it texture. This is why adding too many eggs to your meatballs will make them tough and heavy. On the other hand, not using any eggs will make them crumble and fall apart.

You Over-Mix

Yes, it is possible to over-mix the meatball mixture. Doing so will result in a paste that will give your far less satisfying results. In order to avoid this, you should mix the ingredients using your hands. Stop when you notice that the ingredients combined well, but chunks of meat are still visible.

You Don’t Roll them Correctly

The way you roll the meatballs is also crucial, as it isn’t just enough to make a ball and call it a day. The first thing to avoid is making the meatballs too tight. This will make them rubbery when cooked, and they won’t be able to absorb any sauce. The other thing you need to pay attention to is making all meatballs approximately the same size. This will allow them to cook evenly. 

The post 4 Mistakes to Avoid if You Want Perfect Meatballs appeared first on falafelandcaviar.com.

Ingredients

• 1/2 cup ricotta cheese
• 2 lb ground chicken
• 1 teaspoon kosher salt
• 1/2 cup panko breadcrumbs
• 1 tablespoon ground fennel
• 1/2 teaspoon black pepper
• 1/4 cup chopped parsley
• 1 tablespoon celery salt

Instructions

Set the oven to 450 F degrees and grab a roasting pan.

Combine the parsley, ground chicken, breadcrumbs, eggs, ricotta, kosher salt, seasoning, ground fennel, and celery salt. Mix all the ingredients very well together.

Place the bowl with this mix in the fridge for 15 minutes.

When the time is up, start making small meatballs from the mixture. You should get 24 to 28 balls.

Place the chicken and ricotta meatballs in a roasting dish. Place it in the oven and cook for 20 minutes.

In the meantime, prepare your tomato sauce to serve it with the meatballs.

When they are halfway through the time, add the sauce to the dish. Take them out and serve them right away.

You can choose your favorite way to have them. It can be with spaghetti, pasta, and more.

The post You Have To Try These Chicken And Ricotta Meatballs appeared first on falafelandcaviar.com.

You can find lots of unique meatball varieties throughout the world. Here are some of the neatest.

Swedish Meatballs (Sweden)

Swedish meatballs are known worldwide, thanks largely to furniture chain IKEA. They are made with ground beef and served with lingonberry jam and mashed potatoes. The perfect dish to combat a cold winter day.

Bitterballen (Netherlands)

The most popular Dutch version of meatballs are, believe it or not, actually fried! Bitterballen are very similar to regular meatballs, with the exception that they’re breaded and fried. They are a popular snack in the Netherlands.

Lion’s Head (China)

Lion’s head meatballs are popular in the Chinese city of Shanghai. They’re made with ground pork and water chestnuts. These give the meatballs a unique crunch and a distinctly Chinese touch.

Tsukune (Japan)

The Japanese chicken meatball is a popular snack and street food. Typically served on a wooden skewer, they’re coated with a sweet soy sauce and are generally prepared on a charcoal grill.

The post Check out Some of the World’s Most Interesting Meatballs appeared first on falafelandcaviar.com.

Ingredients

• 1 pound of turkey, 93% lean if you really want to be healthy
• 1/2 cup of bread crumbs
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried basil
• 1/4 teaspoon of dried sage
• 1 egg
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 1/2 tablespoons of olive oil
• 2-3 cups of store-bought or homemade tomato sauce

Recipe

1. First, crack the egg into a small bowl and beat it well.
2. Then, in a large bowl, combine all the ingredients except for the tomato sauce well with a wooden spoon so everything is well incorporated.
3. Then, form balls from the mixture using your hands or a small ice cream scoop and put them on a parchment-lined baking sheet. You should get somewhere between 12-15 meatballs from the mixture.
4. Then, bake them at 400F for 15 minutes until they’re browned and cooked through.
5. Pour the tomato sauce in a large pot or pan, heat it up over low, and let the meatballs finish cooking in there so they absorb the great tomato flavor.
6. Serve on their own or with rice or your favorite pasta!

The post These Turkey Meatballs are a Slam Dunk appeared first on falafelandcaviar.com.

Ingredients

To make the meatballs you should get:
2 pounds ground beef
3/4 cup seasoned bread crumbs
1 chopped medium onion
1 teaspoon coarsely ground pepper
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
3/4 teaspoon salt

For the sauce, you need:
2 3/4 cups 2% milk
1/2 cup all-purpose flour
1 tablespoon Worcestershire sauce
2 10-1/2 oz cans condensed undiluted beef consomme
3/4 teaspoon salt
1 teaspoon coarsely ground pepper

Also, get 1-16 oz pack of egg noodles, 1/4 cup minced fresh parsley, and 1/4 cup cubed butter.

Instructions

Start by combining all the ingredients for the meatballs. Mix them well and you can start shaping the meatballs. You should get around 36.

Cook them in a skillet and place them on a plate to drain.

For the sauce, begin cooking the flour and then add the milk. You should get a smooth mixture. Include the Worcestershire sauce, beef consomme, salt, and pepper.

When the mixture starts boiling wait for 2 more minutes for the sauce to become thick.

Lower the heat, then include the meatballs. Leave the Swedish meatballs to cook for 15 to 20 minutes.

While you’re waiting, cook the noodles together with the butter. Combine everything together and top it off with parsley.

The post Swedish Meatballs Are A Whole New Level Of Delish appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
800 g pork and veal mince
1 finely chopped red onion
1 grated small carrot
6 sheets puff pastry
1 lightly whisked egg
3 teaspoons Worcestershire sauce
2 tablespoons olive oil
1 grated small zucchini
100 g thinly sliced pancetta
375 g sliced mushrooms
100 g mozzarella cut into six pieces
2 tablespoons Dijon mustard
2 tablespoons BBQ rub
salad leaves

Instructions:

For this meatball wellington, you should set the oven to 400 F degrees.

In the meantime, cook the onions with 1 tablespoon oil for 2 to 3 minutes. Add the mushrooms and continue cooking for 3 to 5 minutes. Pour the Worcestershire sauce, salt and pepper to your taste.

Mix the carrot, mince, BBQ rub and zucchini. Separate them into 6 parts. Make balls from them and add one mozzarella piece in every ball. Now, make them into patties and cook them with 1 tablespoon oil. It should take about 2 to 3 minutes per side.

Get the pastry sheets and fill them with the mushroom mix. Add mustard to the mozzarella patties then place them on the pastry sheets. Fold the pastry over the patties and brush with the egg.

Cook the meatballs in the oven for 35 to 40 minutes. Add them on top of the salad leaves when done.

The post This Meatball Wellington Is So Good appeared first on falafelandcaviar.com.

Recipe

1. Put ground beef in a bowl and combine it with breadcrumbs and a few beaten eggs, depending on how much beef you’re using.
2. Add in chili powder, cumin, garlic powder, and onion powder.
3. Chop up some parsley and cilantro and add that to the bowl as well.
4. Finally, mix everything together with your hands to make sure everything gets incorporated well.
5. Then, take a small bit of the mix, and put a piece of cheese or a cheese cube in the middle of it and form a ball around it.
6. When all the meatballs have been made, put them in the freezer for 15 minutes to firm up.
7. Heat up some oil in a pan and put a layer of the meatballs in the pan. Cook on each side until they’re nice and brown.
8. To serve the meatballs, you can put them over Mexican-style rice, in a taco, or on their own with some fresh salsa.

The post These Tex-Mex Style Meatballs Are Insanely Delicious appeared first on falafelandcaviar.com.

They’re tasty, healthy, and oh-so-easy to make! Read on to learn how to make this fun dish you can serve to your family and friends at your next party.

Ingredients

• salt
• a bunch broccoli rabe or Rapini (trim the tough ends)
• about 6 links of sweet Italian sausage with fennel seed (remove the casings)
• 1 cup of homemade breadcrumbs (moisten using whole milk)
• 2 whole egg yolks (beaten lightly)
• a handful of parsley (chopped)
• 1 tbsp lemon zest
• 4 garlic cloves (finely chopped or grated)
• 1 cup of Pecorino Romano cheese (grated)
• 2 tbsp extra virgin olive oil

Steps:

1. Line your baking sheet with parchment and preheat your oven to 425°F.
2. In a pot or a deep skillet, bring water to a boil. Add some salt then the broccoli rabe and cook the veggies for about 5 minutes. After that, drain the water, cool, then chop.
3. In a bowl, place the sausage. Squeeze the excess milk from the breadcrumbs then add it to the bowl. Also, add the broccoli, along with all the other ingredients and mix together.
4. With your hands, form meatballs which are about 2-inches in diameter and place them on the parchment-lined baking sheet.
5. Place the baking sheet in the oven and allow to roast until cooked through and golden brown in color.

The post Meatballs With Sweet Sausage and Broccoli Rabe appeared first on falafelandcaviar.com.

One Pan Enchilada Zucchini Turkey Meatballs

If you’ve never tried making one-pan meatballs, Volz is here to help you master them. She enjoys exploring different food combos with this specialty, and she opted for turkey meatballs made with a long list of veggies and served with rice this time around.

View this post on Instagram

A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

One Pan Ginger Chicken Meatballs

In case you’re not a huge fan of turkey, but still want to try Volz’s signature one-pan meatballs, this is just the recipe you need. She used chicken this time around, proving you can make delicious meatballs with any kind of meat.

View this post on Instagram

A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

Firecracker Chicken Meatballs

Volz can’t get enough of chicken meatballs, and you’ll enjoy these ones if you’re a fan of all things spicy. She used a long list of spices to give them a little bit of funk and served them with cilantro coconut pineapple rice on the side.

View this post on Instagram

A post shared by Monique: Ambitious Kitchen (@ambitiouskitchen)

The post Ambitious Kitchen Will Help You Become Meatballs Master appeared first on falafelandcaviar.com.

You Don’t Season the Meat

Seasoning is the key to getting the perfect meatballs. If you don’t season the meat, then you will just end up with a bland and disappointing dish. Salt is the most important, of course, but other seasoning plays a role as well. Parsley, basil, oregano, and nutmeg will give your meatballs a heavenly taste.

You Use Too Many Eggs (Or Don’t Use Them at All)

Eggs serve only as a binder in the meatball mixture, allowing it to thicken and giving it texture. This is why adding too many eggs to your meatballs will make them tough and heavy. On the other hand, not using any eggs will make them crumble and fall apart.

You Over-Mix

Yes, it is possible to over-mix the meatball mixture. Doing so will result in a paste that will give your far less satisfying results. In order to avoid this, you should mix the ingredients using your hands. Stop when you notice that the ingredients combined well, but chunks of meat are still visible.

You Don’t Roll them Correctly

The way you roll the meatballs is also crucial, as it isn’t just enough to make a ball and call it a day. The first thing to avoid is making the meatballs too tight. This will make them rubbery when cooked, and they won’t be able to absorb any sauce. The other thing you need to pay attention to is making all meatballs approximately the same size. This will allow them to cook evenly. 

The post 4 Mistakes to Avoid if You Want Perfect Meatballs appeared first on falafelandcaviar.com.

Ingredients

• 1/2 cup ricotta cheese
• 2 lb ground chicken
• 1 teaspoon kosher salt
• 1/2 cup panko breadcrumbs
• 1 tablespoon ground fennel
• 1/2 teaspoon black pepper
• 1/4 cup chopped parsley
• 1 tablespoon celery salt

Instructions

Set the oven to 450 F degrees and grab a roasting pan.

Combine the parsley, ground chicken, breadcrumbs, eggs, ricotta, kosher salt, seasoning, ground fennel, and celery salt. Mix all the ingredients very well together.

Place the bowl with this mix in the fridge for 15 minutes.

When the time is up, start making small meatballs from the mixture. You should get 24 to 28 balls.

Place the chicken and ricotta meatballs in a roasting dish. Place it in the oven and cook for 20 minutes.

In the meantime, prepare your tomato sauce to serve it with the meatballs.

When they are halfway through the time, add the sauce to the dish. Take them out and serve them right away.

You can choose your favorite way to have them. It can be with spaghetti, pasta, and more.

The post You Have To Try These Chicken And Ricotta Meatballs appeared first on falafelandcaviar.com.

You can find lots of unique meatball varieties throughout the world. Here are some of the neatest.

Swedish Meatballs (Sweden)

Swedish meatballs are known worldwide, thanks largely to furniture chain IKEA. They are made with ground beef and served with lingonberry jam and mashed potatoes. The perfect dish to combat a cold winter day.

Bitterballen (Netherlands)

The most popular Dutch version of meatballs are, believe it or not, actually fried! Bitterballen are very similar to regular meatballs, with the exception that they’re breaded and fried. They are a popular snack in the Netherlands.

Lion’s Head (China)

Lion’s head meatballs are popular in the Chinese city of Shanghai. They’re made with ground pork and water chestnuts. These give the meatballs a unique crunch and a distinctly Chinese touch.

Tsukune (Japan)

The Japanese chicken meatball is a popular snack and street food. Typically served on a wooden skewer, they’re coated with a sweet soy sauce and are generally prepared on a charcoal grill.

The post Check out Some of the World’s Most Interesting Meatballs appeared first on falafelandcaviar.com.

Ingredients

• 1 pound of turkey, 93% lean if you really want to be healthy
• 1/2 cup of bread crumbs
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried basil
• 1/4 teaspoon of dried sage
• 1 egg
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 1/2 tablespoons of olive oil
• 2-3 cups of store-bought or homemade tomato sauce

Recipe

1. First, crack the egg into a small bowl and beat it well.
2. Then, in a large bowl, combine all the ingredients except for the tomato sauce well with a wooden spoon so everything is well incorporated.
3. Then, form balls from the mixture using your hands or a small ice cream scoop and put them on a parchment-lined baking sheet. You should get somewhere between 12-15 meatballs from the mixture.
4. Then, bake them at 400F for 15 minutes until they’re browned and cooked through.
5. Pour the tomato sauce in a large pot or pan, heat it up over low, and let the meatballs finish cooking in there so they absorb the great tomato flavor.
6. Serve on their own or with rice or your favorite pasta!

The post These Turkey Meatballs are a Slam Dunk appeared first on falafelandcaviar.com.

Ingredients

To make the meatballs you should get:
2 pounds ground beef
3/4 cup seasoned bread crumbs
1 chopped medium onion
1 teaspoon coarsely ground pepper
2 large eggs, lightly beaten
1/3 cup minced fresh parsley
3/4 teaspoon salt

For the sauce, you need:
2 3/4 cups 2% milk
1/2 cup all-purpose flour
1 tablespoon Worcestershire sauce
2 10-1/2 oz cans condensed undiluted beef consomme
3/4 teaspoon salt
1 teaspoon coarsely ground pepper

Also, get 1-16 oz pack of egg noodles, 1/4 cup minced fresh parsley, and 1/4 cup cubed butter.

Instructions

Start by combining all the ingredients for the meatballs. Mix them well and you can start shaping the meatballs. You should get around 36.

Cook them in a skillet and place them on a plate to drain.

For the sauce, begin cooking the flour and then add the milk. You should get a smooth mixture. Include the Worcestershire sauce, beef consomme, salt, and pepper.

When the mixture starts boiling wait for 2 more minutes for the sauce to become thick.

Lower the heat, then include the meatballs. Leave the Swedish meatballs to cook for 15 to 20 minutes.

While you’re waiting, cook the noodles together with the butter. Combine everything together and top it off with parsley.

The post Swedish Meatballs Are A Whole New Level Of Delish appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
800 g pork and veal mince
1 finely chopped red onion
1 grated small carrot
6 sheets puff pastry
1 lightly whisked egg
3 teaspoons Worcestershire sauce
2 tablespoons olive oil
1 grated small zucchini
100 g thinly sliced pancetta
375 g sliced mushrooms
100 g mozzarella cut into six pieces
2 tablespoons Dijon mustard
2 tablespoons BBQ rub
salad leaves

Instructions:

For this meatball wellington, you should set the oven to 400 F degrees.

In the meantime, cook the onions with 1 tablespoon oil for 2 to 3 minutes. Add the mushrooms and continue cooking for 3 to 5 minutes. Pour the Worcestershire sauce, salt and pepper to your taste.

Mix the carrot, mince, BBQ rub and zucchini. Separate them into 6 parts. Make balls from them and add one mozzarella piece in every ball. Now, make them into patties and cook them with 1 tablespoon oil. It should take about 2 to 3 minutes per side.

Get the pastry sheets and fill them with the mushroom mix. Add mustard to the mozzarella patties then place them on the pastry sheets. Fold the pastry over the patties and brush with the egg.

Cook the meatballs in the oven for 35 to 40 minutes. Add them on top of the salad leaves when done.

The post This Meatball Wellington Is So Good appeared first on falafelandcaviar.com.

Recipe

1. Put ground beef in a bowl and combine it with breadcrumbs and a few beaten eggs, depending on how much beef you’re using.
2. Add in chili powder, cumin, garlic powder, and onion powder.
3. Chop up some parsley and cilantro and add that to the bowl as well.
4. Finally, mix everything together with your hands to make sure everything gets incorporated well.
5. Then, take a small bit of the mix, and put a piece of cheese or a cheese cube in the middle of it and form a ball around it.
6. When all the meatballs have been made, put them in the freezer for 15 minutes to firm up.
7. Heat up some oil in a pan and put a layer of the meatballs in the pan. Cook on each side until they’re nice and brown.
8. To serve the meatballs, you can put them over Mexican-style rice, in a taco, or on their own with some fresh salsa.

The post These Tex-Mex Style Meatballs Are Insanely Delicious appeared first on falafelandcaviar.com.

They’re tasty, healthy, and oh-so-easy to make! Read on to learn how to make this fun dish you can serve to your family and friends at your next party.

Ingredients

• salt
• a bunch broccoli rabe or Rapini (trim the tough ends)
• about 6 links of sweet Italian sausage with fennel seed (remove the casings)
• 1 cup of homemade breadcrumbs (moisten using whole milk)
• 2 whole egg yolks (beaten lightly)
• a handful of parsley (chopped)
• 1 tbsp lemon zest
• 4 garlic cloves (finely chopped or grated)
• 1 cup of Pecorino Romano cheese (grated)
• 2 tbsp extra virgin olive oil

Steps:

1. Line your baking sheet with parchment and preheat your oven to 425°F.
2. In a pot or a deep skillet, bring water to a boil. Add some salt then the broccoli rabe and cook the veggies for about 5 minutes. After that, drain the water, cool, then chop.
3. In a bowl, place the sausage. Squeeze the excess milk from the breadcrumbs then add it to the bowl. Also, add the broccoli, along with all the other ingredients and mix together.
4. With your hands, form meatballs which are about 2-inches in diameter and place them on the parchment-lined baking sheet.
5. Place the baking sheet in the oven and allow to roast until cooked through and golden brown in color.

The post Meatballs With Sweet Sausage and Broccoli Rabe appeared first on falafelandcaviar.com.