Meatballs
I've been experimenting with different meatballs for a few years now, unsuccessfully making them soft enough but still able to hold together without any chunks of anything and very tasty----until now! I'm so excited to finally make meatballs that I'm satisfied with.
Recipe:
2 1/4 pounds ground beef and pork (2:1 approximately) try sausage for the pork
1/2 cup bread crumbs (try 3/4 cup)
1 1/4 cup chicken broth or milk (reduce to 3/4 cup)
1 teaspoon minced garlic
1 tablespoon onion powder or 1/2 onion, pureed
1 carrot, pureed (optional)
1-2 teaspoons fresh ground black pepper
2 teaspoons spices (any you prefer)
2 teaspoons salt
2 egg
Butter and oil for browning
Combine crumbs, broth and all the spices. Mix and let sit for a few minutes so the crumbs can absorb the liquid. Add the meat and egg and either mix for 2 minutes on low in a mixer or by hand. Shape by tablespoon or teaspoon into meatballs. Lightly brown in frying pan with a little melted butter and oil, cover and cook for 10 minutes. Or brush a sheet pan with butter, place the meatballs on the pan and bake at 375°F for approximately 20 minutes (my favorite way). You can freeze these individually on a parchment-lined pan and then put them in a freezer bag for later.
Variations:
Savory Meatball Casserole
For the spices use:
1 teaspoon chili powder
1 teaspoon sage
Place the meatballs with the pan juices in a 9 x 13 pan. You can use browned pork chops or chicken instead of meatballs.
Combine:
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans evaporated milk
Heat until steaming. Pour over meatballs. Bake uncovered at 400°F for 20-25 min. Serve over mashed potatoes, rice or noodles.
Swedish Meatballs
Use ground white pepper instead of black pepper and omit 2 tsp preferred spices.
Cream Sauce
1/2 cup heavy cream
1 cup beef stock
1 teaspoon soy sauce
2 tablespoons flour
2 tablespoons butter or pan juices
Dash of sucanut or honey
Salt and pepper to taste
Melt butter. Add flour and stir. Slowly add beef stock. Add cream and soy sauce. Bring to boil and simmer until desired consistency. Add meatballs and serve with mashed potatoes, rice or noodles.
Italian Meatballs
For the spices use:
1-3 tablespoons fresh Italian parsley or 1 tsp dried
1 teaspoon Italian seasoning or 1 tablespoon each fresh Italian herbs (thyme, basil, oregano)
Double the garlic
Add 1/2 cup Parmesan cheese, grated
Use in spaghetti or any other Italian dish. If using these in a red sauce, such as spaghetti, put the meatballs in the sauce raw and let them cook for 20 minutes without stirring. Then you can stir them and simmer until cooked through or longer.
Sweet and Sour Meatballs
Approximately 20 meatballs
1/2 cup brown sugar
1 tablespoon cornstarch
1 can pineapple tidbits
1/3 cup vinegar
1 tablespoon soy sauce
1 small green pepper, coarsely chopped
Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover; simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover; simmer until green pepper is crisp-tender, about 5 minutes. Serve over a bed of rice.
Orange Pineapple Appetizer Meatballs
1 recipe of meatballs above using Italian seasoning for the 2 teaspoons spices
8-16 ounces pineapple tidbits or fresh pineapple chunks, no juice
16-22 ounces orange marmalade
2 tablespoons green onions, chopped fine
1/4 teaspoon allspice
Cook meatballs according to directions. Mix the rest of the ingredients together and pour over the hot meatballs and serve.
12 ounces Dana's chili sauce
16 ounces grape jelly
Mix together, add the meatballs and simmer for 30-45 minutes. You can also serve these as a main dish over rice.
Barbecued Appetizer Meatballs
Dana's Barbecue Sauce
Simmer meatballs in barbecue sauce for 30-45 minutes.
Recipe:
2 1/4 pounds ground beef and pork (2:1 approximately) try sausage for the pork
1/2 cup bread crumbs (try 3/4 cup)
1 1/4 cup chicken broth or milk (reduce to 3/4 cup)
1 teaspoon minced garlic
1 tablespoon onion powder or 1/2 onion, pureed
1 carrot, pureed (optional)
1-2 teaspoons fresh ground black pepper
2 teaspoons spices (any you prefer)
2 teaspoons salt
2 egg
Butter and oil for browning
Combine crumbs, broth and all the spices. Mix and let sit for a few minutes so the crumbs can absorb the liquid. Add the meat and egg and either mix for 2 minutes on low in a mixer or by hand. Shape by tablespoon or teaspoon into meatballs. Lightly brown in frying pan with a little melted butter and oil, cover and cook for 10 minutes. Or brush a sheet pan with butter, place the meatballs on the pan and bake at 375°F for approximately 20 minutes (my favorite way). You can freeze these individually on a parchment-lined pan and then put them in a freezer bag for later.
Variations:
For the spices use:
1 teaspoon chili powder
1 teaspoon sage
Place the meatballs with the pan juices in a 9 x 13 pan. You can use browned pork chops or chicken instead of meatballs.
Combine:
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans evaporated milk
Heat until steaming. Pour over meatballs. Bake uncovered at 400°F for 20-25 min. Serve over mashed potatoes, rice or noodles.
Use ground white pepper instead of black pepper and omit 2 tsp preferred spices.
Cream Sauce
1/2 cup heavy cream
1 cup beef stock
1 teaspoon soy sauce
2 tablespoons flour
2 tablespoons butter or pan juices
Dash of sucanut or honey
Salt and pepper to taste
Melt butter. Add flour and stir. Slowly add beef stock. Add cream and soy sauce. Bring to boil and simmer until desired consistency. Add meatballs and serve with mashed potatoes, rice or noodles.
Italian Meatballs
For the spices use:
1-3 tablespoons fresh Italian parsley or 1 tsp dried
1 teaspoon Italian seasoning or 1 tablespoon each fresh Italian herbs (thyme, basil, oregano)
Double the garlic
Add 1/2 cup Parmesan cheese, grated
Use in spaghetti or any other Italian dish. If using these in a red sauce, such as spaghetti, put the meatballs in the sauce raw and let them cook for 20 minutes without stirring. Then you can stir them and simmer until cooked through or longer.
Sweet and Sour Meatballs
Approximately 20 meatballs
1 tablespoon cornstarch
1 can pineapple tidbits
1/3 cup vinegar
1 tablespoon soy sauce
1 small green pepper, coarsely chopped
Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Add meatballs. Cover; simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover; simmer until green pepper is crisp-tender, about 5 minutes. Serve over a bed of rice.
1 recipe of meatballs above using Italian seasoning for the 2 teaspoons spices
8-16 ounces pineapple tidbits or fresh pineapple chunks, no juice
16-22 ounces orange marmalade
2 tablespoons green onions, chopped fine
1/4 teaspoon allspice
Cook meatballs according to directions. Mix the rest of the ingredients together and pour over the hot meatballs and serve.
Appetizer Meatballs
12 ounces Dana's chili sauce
16 ounces grape jelly
Mix together, add the meatballs and simmer for 30-45 minutes. You can also serve these as a main dish over rice.
Barbecued Appetizer Meatballs
Dana's Barbecue Sauce
Simmer meatballs in barbecue sauce for 30-45 minutes.
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