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Meatballs
Souvlaki Sirloin Beef Meatballs and More
To round out these dinners, serve any of the versions with our yummy Greek Vegetable Sauté, and your favourite creamy Greek Salad Dressing.
All Kinds of Beef Meatballs
The grated carrot in this recipe keeps these lean beef meatballs juicy and gets kids to eat vegetables without them even knowing it.
Fruity Glazed Beef Meatball Bites
Folks just can’t seem to get enough of this slow-cooker party classic recipe with its tangy sweet-and-sour sauce and tender beef meatballs.
Thai Beef Meatballs
To serve this recipe as elegant hors d'oeuvres, skewer each meatball with picks made from cleaned stalks of lemon grass. Serve on a platter with purchased Thai chili or sweet and sour sauce in a small bowl for dipping. Make Ahead Tip: Cooked meatballs can be frozen for up to 3 months and reheated in microwave to serve.
Italian Beef Meatball Soup
If using plain tomato paste, increase Italian seasoning to 1 tsp (5 mL) in the beef meatballs. The meatballs in this recipe may look slightly pink inside even when thoroughly cooked because of the tomato paste.
Argentinean Beef Meatball Soup
Who says low-fat cooking has to be bland – this delicious meal-soup recipe is packed-full of lively flavours and the goodness of beef.
Minestrone with Mucho Meatballs
This hearty minestrone comes with a multitude of meatballs! To avoid toughening meatballs, use your hands for mixing meatball ingredients and SHAPE GENTLY when forming the meatballs.
Thai Beef Soup
Don’t overlook ground beef for healthful easy recipe ideas — even when entertaining.This sophisticated but simple soup is fabulous not fussy.
Classic Sweet and Sour Pineapple Meatballs
Oven-roasting the meatballs instead of pan-frying leaves you free to make the sauce. The meatballs can be assembled the night before, if you wish so you can just pop them in the oven when you get home from work. The sauce can also be made ahead. Serve with cooked rice or rice noodles and snow peas.
Nonna Ortenzia’s Meatballs
Emily Richards, P.H.Ec., shared with Canada Beef her Nonna's (Nana's) veal meatball recipe from her cookbook Per La Famiglia. These moist and tasty meatballs will be a hit with friends and family.
Spaghetti With Tomato Sauce and Grand Cheese Stuffed Beef Meatballs
This hearty pasta favourite, includes about 10 tender large meatballs with the sauce. Poaching the meatballs right in the sauce simplifies cooking and clean-up and ensures there is a good meaty and cheesy flavour throughout the sauce.
Tourtière Meatballs
This easy-to-make meatball recipe incorporates the flavours of a class Tourtière. These meatballs can be served as a main dish or perfect as an appetizer.
Middle Eastern Kidney Bean Meatballs with Herbed Slaw
Ground beef and smashed kidney beans are seasoned with warm spices and formed into a delicious meatball packed with protein and fibre – perfect for make ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.
Garlic-laced Beef Meatballs with Spaghetti & Simple Pantry Sauce
Garlic-laced Beef Meatballs with Spaghetti & Simple Pantry Sauce
Asian Inspired Big Batch Meatballs with Broccoli and Peppers
This big batch recipe allows you to cook a meal for tonight and then have extra meatballs to freeze for weekday lunches or have dinner prepped for another busy weeknight.
Moroccan Meatballs with Herbed Slaw
Ground beef and smashed kidney beans are seasoned with warm spices and formed into delicious meatballs packed with protein and fibre – perfect for make-ahead lunches and quick weeknight dinners. Use white kidney beans if you don’t want the kids to spot them.
Classic Swedish Meatballs
Enjoy this Ikea classic from the comfort of your home! They’re easy to assemble yourself following the simple instructions below. Serve over hot, creamy mashed potatoes or egg noodles.
Persian Tiny Meatballs (Koofteh Rizeh)
Koofteh is a Persian term for meatballs and Rizeh in Farsi means mini and tiny. There are many recipes for koofteh (also called kofta) in Middle Eastern cuisines. In Iran there are various recipes from different regions with most of them being from Azarbaijan province. There are many tips and tricks for making any kind of koofteh and usually grandmas are the experts. All koofteh recipes have one ingredient in common which is ground beef though the rest of ingredients may change. Some recipes have cooked rice, others yellow split peas and some might have chopped fresh herbs. Almost all of the koofteh recipes are finished by simmering in tomato sauce. Fried potatoes and tomatoes are here to bring extra flavors and texture to this recipe. This dish is commonly served with bread such as lavash or barbari. Torshi (pickled vegetables) and fresh herbs also pair beautifully with koofteh.
Ginger-Miso Meatball and Vegetable Soup with Barley
Gently poaching meatballs in a simmering broth has 2 benefits: it adds a meatier flavour to the broth and makes the most tender, juicy meatballs. Miso can be purchased in the refrigerated section in Asian grocery stores and keeps a long time in the fridge. Try using it as a rub for a steak as a for a flavour boost sometime. This recipe was adapted from Chef Buckett’s original and modified, as necessary, for home cooks.
Traditional Italian Meatballs in Tomato Sauce
A restaurant favourite known as “Polpette al Sugo”, tender, flavourful meatballs are simmered in a simple tomato sauce to enjoy with toasted garlic bread. Chef Ponzo prefers to use medium ground beef for these meatballs but lean works well, too. This recipe was adapted from Chef Ponzo’s original and modified, as necessary, for home cooks.
Swedish Meatballs
The fresh bread crumbs are easy to make with any stale bread and when soaked in the milk, become the secret to tender juicy meatballs – the panade. Meatballs are browned and cooked in the skillet before adding to the simmering cream sauce so they have good colour and flavour but don’t discolour the sauce. Stir in the sour cream just at the end so the cream sauce does not curdle or break. Serve over cooked potatoes or with buttered egg noodles. This recipe was adapted from Chef Alexandra Feswick’s original and modified, as necessary, for home cooks.
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