Thursday, April 08, 2010

Things to Do With Meatballs

I typically buy my meatballs already prepared in the frozen section of my grocery store. However, if you would like to make them fresh and perhaps freeze them for later, here is a good recipe:


Photo courtesy of: Mr. Usaji (Flickr)
MEATBALLS

1 lb. lean ground beef
1 egg
1/2 cup dry seasoned Italian bread crumbs
1 tsp. onion powder
salt & pepper to taste

Mix together all of the ingredients and form into 1-inch balls. You can even use a large melon scooper.

SKILLET METHOD: Heat 2 tbs. oil in a large skillet and lightly brown the meatballs on all sides.

MICROWAVE: Cook on HIGH 4 - 6 minutes; rotating dish halfway through.

OVEN BAKE: Bake meatballs in a roasting pan for approximately 25 minutes at 375 degrees.
 
MEATBALL RECIPE IDEAS:
 
SPAGHETTI SAUCE: Heat a large jar of spaghetti sauce, add 1 lb. meatballs and serve over your favorite pasta.

MEATBALL SUB: Using the instructions above, instead of pasta, pour the meatball sauce over sub buns, adding mozzarella cheese and toasting in the oven until the cheese is melted.

BBQ MEATBALLS: Dump a bottle of your favorite BBQ sauce in the crockpot, add the meatballs and simmer for several hours. Serve with rice or noodles.

SWEET & SOUR: In a large skillet, simmer meatballs in your favorite sweet and sour sauce, along with onion wedges, green pepper wedges and pineapple chunks.

SWEET & SPICY: Mix together a bottle of chili sauce (12 oz.) and a jar of grape jelly (10 oz.) in the crockpot; add the meatballs (1 lb.), and let simmer until heated. Great appetizer!

SWEDISH MEATBALLS: In a skillet, mix together 1/2 cup water, 2 tbsp. flour (more if needed to thicken), 1/2 pkg. dry onion soup mix, and 1 cup sherry wine. Add meatballs and let simmer approximately ½ hour.

MEATBALLS & MUSHROOM GRAVY: Mix together 1 (10 ¾ oz.) can condensed mushroom soup, 1 cup water, and 1 (4 oz.) can sliced mushrooms in a medium-sized skillet. Add 1 lb. meatballs and simmer uncovered on low for approximately 15 minutes, stirring occasionally.

1 comment:

  1. thanks for the recipe I like making them by hand sometimes when I have the time

    ReplyDelete