I love to make a beef broth and put mine in that and serve over wild rice. IF you want it thicker, like a gravy, simply add some flour/water mix.
You can also use a mix of chili sauce and grape jelly and make sweet and sour meatballs....you'll find many variations of that recipe on allrecipes.com
You could also do them in a gravy and serve over egg noodles.
Swedish meatballs. Here's a link.
http://allrecipes.com/Recipe/Swedish-Mea...
You can make:
Meatball subs,
meatball stroganoff
meatball stew
meatball pizza
stir fry veggies with meatballs
meatball lasagna
meatballs in brown or cream gravy
meatballs with egg noodles (throw in a can of beef broth and a can or two of cream soup and some frozen peas)
broccoli beef made with meatballs...
ETC.
Swedish meatballs are great. 1 1/2 lb. of hamburger makes about 20 of them.
1 1/2 lb. hamburger
1 egg
1/2 cup bread crumbs
1/2 diced onion
salt & pepper to tast
1/4 tsp cloves
1/4 tsp allspice
Shape into balls, roll in cornstarch or flour. Brown on both sides in oil in frying pan. Stir to scrape up brown bits and add water to half way up meatballs. Cover and simmer for 30 min. Thicken sauce with flour. Serve with mashed potatoes or creamed pasta.
Meatballs can be wrapped with phyllo dough or strips of crescent rolls (similiar to pigs or little smokies in a blanket) then baked and served with different kinds of dipping sauces, i.e. bbq, mustard, etc.
I do meatballs in a BBQ sauce. My hubby loves them over rice. Just pick your favorite BBQ sauce and simmer. I use 2 or 3 kinds mixed together.
There are several ways to serve them in sandwiches. We like to make brown gravy and serve with meatball on a sandwich.
**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.
or pour bbq sauce over meatballs and serve as a sandwich.
For the meatballs:
6 cups olive oil or vegetable oil, for frying
1 medium-sized head cauliflower (about 1 pound)
1 1/2 pounds ground beef, lamb, or veal
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
All-purpose unbleached flour, as needed, for dredging
Salt and freshly ground black pepper
For the sauce:
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
1/2 teaspoon ground red chili
For the meatballs:
Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
For the sauce:
Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.
make a sauce from a jar of chili sauce, a small bottle of grape jelly and a few squirts of mustard.
mix it all together and add meatballs.