What's Your Favorite Meatball Recipe??!
Answers: I was thinking about making swedish meatballs, but it sounds kind of bland. Was thinking about using spaghetti sauce instead of tomato soup, but not sure how that would work. So I guess I was wondering, what's your favorite meatball recipe??
Personally I'll take meatballs in any form especially Swedish Meatballs.
Swedish turkey meatballs with egg noodles
For meatballs
4 slices firm white sandwich bread
1 medium onion
1 large egg
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds lean ground turkey
1 teaspoon vegetable oil
3/4 pound cholesterol-free egg noodles such as No Yolks
1 small onion
2 1/2 tablespoons cornstarch
3 cups beef broth (24 fluid ounces)
3 tablespoons medium-dry Sherry
1 tablespoon Worcestershire sauce
1 tablespoon nonfat sour cream
2 tablespoons chopped fresh dill leaves
Garnish:
chopped fresh dill leaves
Accompaniment:
1/2 cup lingonberry preserves or cranberry sauce
Make meatballs:
Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).
Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
Preheat oven to 375°F.
In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.
While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles. Finely chop enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).
Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill. Put 1 tablespoon preserves or cranberry sauce on top of each serving.
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grilled Swedish meatball kebabs
about twenty-eight 10-inch bamboo skewers
For Swedish meatballs
3/4 pound ground chuck
3/4 pound ground pork
1 1/4 cups fine fresh bread crumbs
1 large egg
1/2 cup finely chopped onion
1/2 teaspoon ground allspice
1 teaspoon salt, or to taste
freshly ground black pepper to taste
For mustard sauce
1/3 cup Dijon mustard
1/3 cup packed brown sugar
3 tablespoons cider vinegar
3 tablespoons vegetable oil
2 tablespoons finely chopped fresh parsley leaves
2 medium yellow squash
1 onion
2 yellow bell peppers
1 pint vine-ripened yellow cherry tomatoes
In a large dish soak bamboo skewers in warm water to cover 30 minutes.
Make meatballs:
In a large bowl with your hands blend together all meatball ingredients until just combined well (do not overmix). Form mixture into 1 1/4-inch balls and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
Make sauce:
In a bowl whisk together all sauce ingredients until brown sugar is dissolved. Sauce may be made 1 day ahead and chilled, covered.
Halve squash lengthwise and cut crosswise into 1/2-inch-thick pieces. Quarter onion and cut onion and bell peppers into 1-inch pieces.
Assemble kebabs:
Thread 2 meatballs alternately with assorted cut vegetables and tomatoes onto each skewer. Kebabs may be assembled 8 hours ahead and chilled, covered. Prepare grill.
Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs frequently, 10 minutes. Brush kebabs with sauce and grill, turning them and brushing frequently with sauce, until meatballs are cooked through, about 5 to 10 minutes more. (Alternatively, kebabs may be broiled under a preheated broiler about 3 inches from heat.) Discard any remaining sauce.
Serve kebabs with pickled cucumbers.
pickled cucumbers
1 English cucumber
1/2 cup white-wine vinegar
3 tablespoons sugar
1 tablespoon finely chopped fresh mint leaves
1 tablespoon finely chopped fresh parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Cut cucumber crosswise into very thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally, 4 hours.
Swedish meatballs is really meat loaf in disguise...and instead of tomatoe sauce it is made with drippings and a thickener...or Franco American Gravy in a can....
I don't have time to do all that, so I buy the meat balls frozen. and the gravy out of a can...mmmmm good..
meatballs from m&m meat shops are so good and i like sweet and sour flavour
go to www.cookingclub.com and search for the recipe posted by bootsers. this one is really good.