Help me with dinner please...?!
wondering what i could make with them, i have a fair bit in, but am just not sure, i want to make something different, oh and we dont have eggs in....please suggest something if you can....thanks
Answers: i have some swedish meatballs in the fridge, and i was just
wondering what i could make with them, i have a fair bit in, but am just not sure, i want to make something different, oh and we dont have eggs in....please suggest something if you can....thanks
If they are "proper" meatballs and not tinned rubbish, I think I would be tempted to put them with some pasta such as Spaghetti and put with it a red onion marmalade.
RED ONION MARMALADE
1 LARGE RED ONION
1OZ BUTTER
4TBSP RED WINE VINEGAR
DARK MUSCAVADO SUGAR
FRY THE ONION GENTLY IN BUTTER FOR 8-10 MINS UNTIL SOFT.
STIR IN THE VINEGAR AND SUGAR.
SIMMER GENTLY FOR 25-30 MINS STIRRING EVERY SO OFTEN AND ADDING A LITTLE
W ATER IF NECESSARY.
Yummy!!!!
How about some nice Swedish Meatballs....
why not make spagetti with them....or cook them and then mash them up and use them in taco's yummy!!!
Hope I helped sorry I couldn't come up with more
add a jar of tomato cooking sauce and cook some pasta
make the meatballs with the egg noodles or any noodles you may have. put a little extra gravey and some brocolli or other green veg on the side. maybe some hot rolls and if you are a big eater a salad or desert.
Zesty Meatball Sandwiches
1/2 onion, cut into thin strips
1/2 green bell pepper, cut into thin strips
1 1/4 cups prepared spaghetti sauce
1/2 teaspoon dried basil
4 hoagie rolls, split
1/4 cup shredded mozzarella cheese
Heat 2 tablespoons water in large nonstick skillet over medium heat until hot. Add onion and bell pepper; cook and stir 4 minutes or until vegetables are tender. Add spaghetti sauce, basil and meatballs; heat through, stirring occasionally. Serve in rolls; sprinkle with cheese.
Add them to a tin of chopped tomatoes, a little garlic, some basil (dried will do if you don't have fresh in) and add to spagetti. Grate a little cheese over the top - simple but fab and filling!
Here is a variation on the Russian "tefteli":
(I'm assuming the meatballs you have in the fridge are pre-cooked).
You will need:
- 1 large can of chopped tomatoes
- 1 cup beef broth
- 2 tablespoons dry red wine (optional, but best if you add it)
- 1 clove garlic, pressed
- 1 medium onion, chopped
- 1 large carrot, julienned (i.e. cut into little "straws") -- optional
- 1 green bell pepper (chopped)
- 2-3 bay leaves
- salt and freshly ground pepper to taste
- vegetable oil
- 1 tablespoon + 1 teaspoon of minced Italian parsley
- 1 tablespoon of minced dill
Directions:
1. Warm some vegetable oil in a Dutch oven. Saute the garlic, onion, bell pepper, and carrot (if using) over medium flame, stirring, until translucent and slightly golden, about 15 minutes.
2. Add tomatoes, cover with a lid or a splatter screen and bring to a simmer. Cook, stirring, about 10 minutes.
3. Add beef broth and bring to a simmer. Add the wine. Add the meatballs (they should be completely submerged -- add a little more broth or water, if necessary). Add the bay leaves and adjust the salt and pepper. Cover, reduce the flame, and cook for 30-45 minutes.
4. Just before serving, stir in the dill and 1 tablespoon of parsley. Serve in bowls, in sauce, with fluffy steamed rice on the side. Sprinkle with remaining parsley.
NOTES: The herbs are optional, I suppose -- very few non-Russians have dill on hand, but a Russian dish is really incomplete without it. Dill is great. We put it in everything. Just as an aside, the "real" tefteli already have the rice incorporated in them, but we are improvising here. You may want to add a pinch of cayenne to the sauce just to give it a little "kick", but it's not mandatory.
Don't laugh, this works, and only takes about 15-20 minutes if you have everything ready.
It needs two cooks for efficiency (but only One Chef of course).
Cook the meatballs in a frying pan using the minimum of oil to coat them and stop them burning and sticking to the pan.
If you like the taste then add a small tin of tomatoes just after you've started cooking.
I have tried it with tinned mushy peas instead. That's ok too (the best are the cheapo Asda own label, they don't have as much sugar as the other brands).
Add chopped onion to the mix in the pan.
You'll have to keep "stirring the mix". There may be a bit of singing around some of your balls but don't worry about that.
Bust one open occasionally to check that they're cooked.
Take out the onions when they're golden brown.
Make up a pile of mashed potato (not lumpy, but avoid 'puree' potato). Add some of the cooked onion bits when they're still hot.
Mix up some thick (but not lumpy or solid) Bisto gravy and pour the remaining fried onion bits into the gravy. Don't worry if a little bit of the tomato gets in too.
Pile the mash high on your plate and top with meatballs. Pour on your thick gravy (sauce?). Add a spoonful of lingonberrys, or cranberrys if that's all you have, to the side.
Eat that lot accompanied by a glass of Penfold's Shiraz or Cabernet Sauvignon. NEVER drink lager with it. The cold an fizz will destroy the cosyness of the meal.
You won't want it too often but it's absolutely scrummy and can be quite good fun to make.
Lol did you need my help and i wasn't home? i'm sure you have eaten already but make spaghetti bolognese and meatballs!