Best 10 Meatballs And Beans Recipes

BAKED BEANS AND MEATBALLS

Steps:

• In a large skillet, heat the butter over medium heat. Add the onion and garlic; cook and stir until tender, about 4 to 5 minutes.
• Add the meatballs; cook and stir for a minute or two.
• Add the baked beans, kidney beans, ketchup, mustard, and water and stir.
• Cover and simmer for 15 to 25 minutes, stirring frequently, until the meatballs are heated through and the mixture has thickened slightly. Serve.

MEATBALLS AND BEANS

Steps:

• Combine bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. , In a large skillet, cook meatballs and onion until meatballs are browned; drain. Add beans, ketchup, brown sugar and mustard. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meatballs are no longer pink.

BEANS AND MEATBALLS RECIPE

Steps:

• MFirst, make the meatballs. Mix the mince with the garlic, parsley and breadcrumbs, season and add one of the eggs. Bring the mince together with your hands - if it isn't quite wet enough, add more egg. Heat a frying pan with a little oil, fry a small piece of the meat, then taste to check seasoning. Shape into golf ball-sized meatballs.
• Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Brown the meatballs on all sides in the frying pan, then transfer to a baking sheet and cook in the oven for 10 to 15 minutes. Tip the beans into a saucepan, add a splash of water, and heat until bubbling.
• When the meatballs are done, mix with the beans and divide between 4 plates. Serve sprinkled with fresh parsley.

SPANISH MEATBALLS WITH BEANS AND GREENS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
• Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
• For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
• Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
• Reheat the soup over medium heat and serve with crusty bread.

MEATBALL AND BAKED BEAN CASSEROLE

Steps:

• Mix ground beef, evaporated milk, bread crumbs, 1 teaspoon salt and pepper. With wet hands shape into 16 balls.
• Brown in skillet in butter with onions.
• Cover, cook over low heat 10 minutes. Drain off fat, if any.
• Add mixture of baked beans, 1/8 teaspoon salt, catsup, and dry mustard. Cover and heat.

GREEK MEATBALLS WITH GREEN BEANS AND TOMATOES (MAKE-AHEAD FREEZER MEAL)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
• Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
• Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
• Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
• When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
• Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
• Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
• Serve meatballs and veggies with pita rounds and tzatziki sauce.

MEATBALL BLACK BEAN CHILLI

Steps:

• Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon.
• Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin and fry for 1 min more. Tip in the sugar, tomatoes and beans, and bring to a simmer. Season, return the meatballs to the pan and cook, covered, for 15 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
• Serve the chilli with the rice and the coriander leaves scattered over.

MEATBALLS CASSEROLE WITH GREEN BEANS

Steps:

• Fry onion, add all the other ingredients and cook covered for 20 minutes.
• In the meanwhile mix all ingredients for the meatballs together and shape a dozen of balls.
• Cook your meatballs in a casserole with the grill of your oven until they are brown, but not black! This takes about 10 Minutes.
• Top your meatballs with your vegetables and continue to cook for half an hour covered at low temperature.
• Stir in lemon.
• Serve with preferably with flatbread or couscous.

SLOW-COOKER MEATBALL-BEAN STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix onion, baked beans, tomatoes and meatballs.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir in zucchini and mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are tender.

SPANISH MEATBALL & BUTTER BEAN STEW

Steps:

• Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
• Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.