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Arrange the meatballs, and then put them in the oven. Bake at 375°F for about 15 to 18 minutes, or until your instant-read thermometer says they’re cooked through (160-165°).
There is always great jubilation in my house when meatballs are on the menu, and with this recipe it is easy to rustle them up in minutes. Instead of making up a meatball mixture with ground meat or meats, Parmesan, garlic, parsley, and egg, I simply squeeze the stuffing out of about a pound of Italian sausages and roll it into cherry-tomato-sized balls.
Once the meatballs are ready, you can eat them immediately or let them stand, off the heat but still on the stove, for 15 minutes. The sauce will thicken up a bit on standing.
Get the Buffalo Chicken Meatballs recipe. PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS ... Served on soft, ... All you need is a toaster oven to bake the meatballs and toast the subs.
After 12 minutes, remove the meatballs from the oven, drain off any fat and liquids, and add the tomato sauce. Return to the oven and bake until a meat thermometer inserted into the center of a ...
No eggs, no problem. These easy dinner and dessert recipes don't require any expensive eggs, including meatballs, cookies, casseroles, chicken parm, and more.
Heat the olive oil in a large Dutch oven over medium heat. Fry the meatballs on all sides, working in batches if necessary, about 10 minutes. Transfer them to a plate and cover to keep warm.
My dad's Greek meatballs have always been part of my family's weekly dinner rotation. They're easy to make and go well with fries, pasta, or potatoes.