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| Articles about Meatballs |
| Lazy Sausage Meatballs with Eggplant | | 2008-07-31 20:40:00 | | I'm still getting over the cold, or whatever I have, so I'm still doing lazy dishes. Thankfully, I had half a box of sausages in the fridge left-over, since it was a BJ's box of meat, exactly 1 pound 13 ounces, so that's what's in the recipe. Don't be alarmed by large amount of food this makes. It's the perfect thing to have left-over, easily re-heatable in the microwave, or easily packed as a lunch.Lazy Sausage Meatballs~roughly 10 servings1 recipe tomato sauce1 medium eggplant, cut in small cubes2 tablespoons olive oil1 pound 13 ounces hot Italian Sausages, casings removed1 cup plain bread crumbs1 egg1. Preheat oven to 400 degrees F (375 degrees F with convection).2. Make tomato sauce and just leave it simmering.3. Cover an 9X13 pan with aluminum foil and toss eggplant with olive oil in the pan. Season with salt and roast for 20 minutes or until soft. Just set aside when done.4. While the eggplant is roasting, mix sausage, bread crumbs, and egg together in a large bowl.5. Form 1 inch | | By: FoodMayhem | | |
| | Duck Fat Turkey Meatballs | | 2008-05-28 18:56:00 | | After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won't really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy today so I decided to try shredding the carrots on a box grater and the result was great. I may end up doing it the lazy way more often.Frying in duck fat....Very tender Duck Fat Turkey Meatballs with thin spaghetti.Duck Fat Turkey MeatballsSauce1 tablespoon canola oil1 cup chopped onion3/4 cup shredded carrots1 stalk celery, small dice1 (14.5 oz) can diced tomato2 (28 oz) cans crushed tomatoes with basil4 cloves garlic, sliced2 large bay leavesMeatballs1 3/4 pounds ground turkey1 egg1 cup chopped onion2 roasted red peppers (from a jar), chopped1 cup plain bread crumbs2 teaspoons roughly choppe | | By: FoodMayhem | | |
| | Pasta with Spicy Tomato-Vodka Sauce and Meatballs | | 2007-09-22 12:29:00 | | Serves 43 cloves garlic, minced (Jar garlic is fine.)1/4 tsp crushed red pepper flakes (or to taste, more or less)3 Tbl olive oil (extra virgin if you have it)1 28-oz can chopped tomatoes (You can use the ones with Italian spices added if you'd like. And if your garden tomatoes are looking good, you can chop those instead.)1/4 cup vodka (Any brand will work. Do not use flavored vodka, e.g. citrus.)1/4 cup heavy creamSalt and pepper to taste1 pint cherry tomatoes1/2 cup Parmesan cheese, grated (Bagged, already grated in advance will do fine.)2 Tbl fresh basil cut into teeny strips16 oz Italian, precooked meatballs (Frozen is fine. No need to thaw.)1 pound pasta (Penne and rigatoni work best.)Put your pasta pot (large) on to boil. (This takes the longest of the whole meal.)While the water is coming to a boil, get out a large sauté pan. Add the olive oil, garlic and peppers. Heat this on Medium High until it starts to sizzle. Don't heat it too long. If the garlic gets brown, the taste w | | By: Cooking is Easy | | |
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| Pappardelle with meatballs and sweet pepper and tomato sauce | | 2007-09-20 08:07:21 | | Preparation: 30 minutesCooking time: 90 minutes4 peopleLevel: easyIngredients:400g pappardelle pastapepper and saltFor the sauce:1 kg tomatoes cut in blocks2 red paprikas (sweet peppers) cut in stripes1 onion, chopped1 bouquet of fresh basil1 teaspoon of acacia honey (or any liquid honey) - you can skip this if you don't have honey2 tablespoons of olive oilground paprika powder (example)For the meatballs:250g minced/ground meat - veal or lamb for example or chicken or turkey for lighter version150g ricotta cheese1 egg100g fresh spinach leaves50g ground parsemanTake a large cooking pan and pour in the chopped tomatoes, onion and paprikas. Add the basil, the honey, half a teaspoon of groun paprika powder, pepper and salt. Pour 1 dl water on it and add the olive oil. Bring to boiling and let then simmer (on low heat) for about 1 hour. Stir from time to time.Mix the minced meat zith the ricotta, the egg, the chopped spinach and the parmesan. Season to taste. Roll balls of medium size (see picture).Blend the paprika/tomato sauce. Bring back to boiling point and add the meatballs. Let cook for another 10-15 linutes on medium to low heat (it should not sputter).Cook the pappardelle pasta al dente in salt water with a bit of olive oil. Drain.Either mix pasta with all of the sauce or drape pasta on plates and cover with sauce/meatballs.MY COMMENTS:This was a very yummie pasta dish - mainly because of the freshly made sauce and the unusual meatballs. I found I had too much pasta and was glad I had first draped the pasta on the plate and poured the sauce over it instead of mixing the two entirely.You can of course make smaller meatballs which prevents you from having to cut them into edible pieces. | | By: Send me a recipe | | |
| | Meatballs With Mushroom Stew | | 2007-06-01 10:28:02 | | Swedish meatballs are one of the best-known Swedish cooking specialties. However, there are so many recipes. Almost all meatball recipes call for some type of extender such as mashed potatoes, rolled oats or breadcrumbs. Less expensive items than meat. My mother ground very well trimmed meat (ab. 300-400 g) in a hand turned meat grinder. She even used to make her own breadcrumbs. She took 4 crisprolls and crushed them with a bottle between two layers of paper. Then the crumbs were soaked in 1 coffeecup of milk for a while to make a crumb paste. Salt, pepper, grated onion and 1 egg yolk were the other ingredients.My meatballs are a lot easier to make. [The recipe can also be used for patties]. Cook and taste one meatball before you bother forming the rest.INGREDIENTS:* 400 g ground meat (ab. 90 % beef + 10% pork)* 2 teaspoons potato starch* ½ dl (50 ml) milk* 1 - 1 ½ teaspoon salt* ½ - 1 teaspoon freshly ground black pepper* 1 egg* butterMETHOD:1. Mix the ground meat with egg, salt, | | By: My Recipes | | |
| | Ella's Meatballs | | 2007-05-08 09:14:00 | | Below is a recipe for the most incredible moist meatballs. My three year old loves these, hence the name. The secret is a grated apple, it ensures the meatballs stay moist and gives a subtle sweetness to the overall dish. I don't do a regular tomato sauce with these, but rather a creamy one made with fresh tomatoes. It seems to work better with the taste and texture of the meatballs. Make | | By: The Humble Housewife | | |
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| Meatballs with Mushrooms and Red Wine Sauce | | 2006-01-04 21:52:00 | | Some nights I like to take the time to make a dinner for my husband and myself that tastes like one you might eat in a restaurant (minus the butter and cream that's almost always guaranteed to be in your restaurant meal). When these whims hit, I turn to The Newlywed Cookbook by Robin Vitetta-Miller. Tonight I based our dinner on a combination of two of Robin's sauces and added my own spin to create a scrumptious dish.Meatballs1 pound mix of ground veal, pork and beef1 boiling onion, chopped1/4 cup whole wheat bread crumbs1/4 tsp. dried oregano1/4 tsp. dried basil2 tbsp. fresh parsley, chopped1/2 tsp. salt1/4 tsp. ground pepper1 eggSauce1 tbsp. olive oil1 8 oz. package of sliced mushroomsI buy Dole pre-cleaned ones, but I always re-rinse them under cold water1 tsp. dried thyme1 cup beef brothI buy Health Valley, available in both fat free and no salt added fat free - contains no msg or artificial ingredients1 tbsp. cornstarch1/4 cup red wineI had Reserve Tapestry on handPreheat oven to 360 degrees FLine a baking sheet with aluminum foil, coated with cooking spray (helps to prevent the meatballs from sticking)Step 1 - In a large bowl, combine meat, onion, bread crumbs, spices, parsley, salt, pepper and egg. Mix well (I like to use a fork). Form mixture into sixteen 2 inch meatballs.Step 2 - Place meatballs on lined baking sheet, evenly spaced and bake for 20-25 minutes until done.When there is about 10 minutes left of cooking time for the meatballs, it's time to start preparing the sauce.Step 3 - In a medium skillet, heat olive oil over medium high heat. Add mushrooms and sauté for about 5-7 minutes or until tender and the juices start to be released.Step 4 - Add the cooked meatballs to the mushrooms and add the thyme. Stir to coat the meatballs and mushrooms. Add the beef broth and simmer for 3-5 minutes.Step 5 - Dissolve cornstarch in the red wine and add to skillet. Stir together and simmer until sauce thickens.I like to serve the meatballs and sauce over pasta | | By: Best In Food | | |
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