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DANISH MEATBALLS

DANISH MEATBALLS
 
Ingredients
  • 1 lb Hamburger
  • ⅛ teaspoon Pepper
  • ⅓ cup Catsup
  • 3-4 dashes tabasco
  • 2 teaspoon Worcestershire Sauce
  • ½ Green pepper (minced fine)
  • ½ teaspoon Salt
Instructions
  1. Shape meat mixture into meatballs, about 2 inches in diameter; roll meatballs in flour.
  2. Heat oil in a large skillet; brown meatballs on all sides and cook for about 20 minutes, or until done.
  3. Remove to a warm platter and serve with your favorite sauce or pasta.

 

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Hawaiian sweet-and-sour meatballs

Ingredients

1 1/2 lb Ground beef
1/4 ts Nutmeg
1 ts Salt
2 tb Salad oil
1/2 c Brown sugar
2 c Fresh pineapple chunks
2 Eggs
1 Onion, minced
1/4 ts Pepper
2 Green peppers,bite size
1/4 ts Garlic powder or minced garl
4 tb Cornstarch
1 1/4 c Pineapple juice
1 tb Soy sauce
1/3 c Water
3 tb Vinegar

 

Instructions

Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg,
salt, and garlic. Form into 1-inch balls. Heat oil in skillet;
brown meatballs on all sides. In large saucepan add remaining
cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple
juice. Cook until thickened; stir constantly. Add meatballs, fruit,
and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to
6 servings.

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Swedish Meatballs

Ingredients

1 cn VEG-ALL Mixed Vegetables
-(16 oz)
1/3 c Dry bread crumbs
1 Egg
3/4 lb Ground beef
3 T Finely chopped onion
1/8 t Pepper
1/2 t Nutmeg
2 T Butter
1 cn Cream of mushroom soup
-(10-1/2 oz)
1/2 c Milk
1 pk Egg noodles

 

Instructions

1. Drain vegetables, reserving 3 tablespoons liquid to moisten bread crumbs.

2. Combine bread crumbs, vegetable liquid, egg, ground beef, onion, pepper and 1/4 teaspoon of nutmeg.

3. Form into balls about 1-1/2″ in diameter.

4. Melt butter in skillet; cook meatballs until lightly browned.

5. Stir in mushroom soup, milk, vegetables and remaining 1/4 teaspoon nutmeg. Cover and simmer 10 minutes.

6. Serve over noodles, prepared as directed on package.

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Greek Marinated Meatballs

Ingredients

10 oz Lean ground beef
1 c White bread crumbs
1 lg Egg, beaten
1 ts Mustard
1 tb Parsley, fresh, chopped
1 pn Oregano, dried
1 md Onion, grated
1 ts Mint, dried
1 pn Cinnamon, ground
1 pn Cloves, ground
2 lg Garlic cloves, crushed
1 cn Tomatoes, chopped (15oz.)
1/4 c Water
Salt & pepper to taste
Parsley & mint to garnish

 

Instructions

1. Preheat the oven to 450F. Combine all the ingredients, except the canned tomatoes and water, in a large mixing bowl. Mix thoroughly. With
slightly damp hands, shape the mixture into 1 inch balls and place on a lightly oiled baking sheet.

2. Bake for 20 minutes, turning each ball over halfway through the cooking time. Drain the meatballs on paper towels, then transfer to a large, shallow baking dish. Set aside.

3. Place the canned tomatoes in a food processor or blender and puree until smooth. Pass through a strainer to remove the seeds and discard. Pour the strained tomato juice into a small saucepan and add the water. Simmer the sauce for 5 minutes, then pour over the meatballs. Allow to cool, then cover and refrigerate for several hours or overnight.

4. To heat the meatballs through, place in an oven preheated to 400F. for about 25 to 30 minutes, stirring and rearranging once during cooking,
Serve garnished with chopped fresh herbs.

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South of the Border Meatballs

A fiery meatball recipe

Ingredients

2 pounds lean ground beef
2 large eggs
1 1/4 cups plain dry bread crumbs
3/4 teaspoon ground black pepper
1 1/4 teaspoons salt
4 cloves garlic, minced
1 (28 ounce) can tomatoes
2 chipotle chiles in adobo sauce (1 if wanted less hot)
1 medium onion, minced
1 1/2 teaspoons ground cumin
1 cup chicken broth

Instructions

Make sauce by blending tomatoes (and their juice) with the chipotle peppers, onion, garlic, 1/4 teaspoon of salt, 1 teaspoon of cumin, and 1/4 teaspoon of ground black pepper in a blender at low speed. Reserve1/4 cup of sauce.

Make meatballs by mixing ground beef, eggs, bread crumbs, 1 teaspoon of salt,1/2 teaspoon of ground black pepper, and 1/4 cup of the sauce in large bowl. Shape into meatballs and place on shallow baking pan with sides. Bake at 350 degrees F for 20 to 25 minutes. Drain any fat off of meatballs.

Mix sauce and chicken broth in pan large enough to hold it and the meatballs. Add meatballs and simmer uncovered for 30 minutes.

Place sauce and meatballs in chafing dish and serve with cocktail picks.

Serves 20.

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