Saucy Meatball Ingredients:
1 package of Freezer Meatballs or 24 1 inch meatballs of your own recipe
1 10 ounce can of cream of celery soup
2 tablespoons all purpose flour
1/2 teaspoon paprika
1/2 cup water
1 3 ounce can of mushrooms ( or equivalent fresh mushrooms)
1 batch of Biscuit Topper, below
First, make the biscuit topper mix and set aside. Place the meatballs in skillet. Combine canned celery soup, flour and paprika. Stir in water & undrained mushrooms. Pour mixture over meatballs in skillet. bring to boiling. Simmer for 10 minutes or until meatballs are heated through. Pour boiling mixture into 1&1/2 quart casserole dish: top with biscuit topper. bake iin 400 degree oven for 15 minutes.
Biscuit Topper Ingredients:
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon celery salt
1/4 milk
2 teaspoons cooking oil
3/4 cups soft breadcrumbs
2 tablespoons butter, melted
Combine flour, baking powder, and celery salt in medium mixing bowl. combine milk & cooking oil and then add to flour mixture just until blended. Combine Breadcrumbs and butter. Divide mix into 8 portions, dropping each portion in the butter & breadcrumbs, coating all sides. Place on top of meatballs mixture.
February 29, 2012
February 25, 2012
Sauerbraten Style Meatballs
Ingredients
A package of Freezer meatballs, or 24 1 inch meatballs of your own recipe
2 cups water
1 cup unsweetened pineapple juice
2 cubes of beef bouillion
8 ginger snaps
1/3 cup packed brown sugar
1/4 cup raisins
2 tablespoons lemon juice
Hot cooked rice or noodles
In a medium saucepan bring water, pineapple juice, bouillon to boiling. coarsely crush gingersnaps, then add those along with brown sugar, raisins and lemon juice to the pot. Stir, cooking until gingersnap crumbs are dissolved. Add meatballs and simmer about 20 minutes or until meatballs are cooked through, stirring occasionally. Serve over hot cooked rice or noodles.
A package of Freezer meatballs, or 24 1 inch meatballs of your own recipe
2 cups water
1 cup unsweetened pineapple juice
2 cubes of beef bouillion
8 ginger snaps
1/3 cup packed brown sugar
1/4 cup raisins
2 tablespoons lemon juice
Hot cooked rice or noodles
In a medium saucepan bring water, pineapple juice, bouillon to boiling. coarsely crush gingersnaps, then add those along with brown sugar, raisins and lemon juice to the pot. Stir, cooking until gingersnap crumbs are dissolved. Add meatballs and simmer about 20 minutes or until meatballs are cooked through, stirring occasionally. Serve over hot cooked rice or noodles.
February 22, 2012
Freezer Meatballs
Yes, a recipe for meatballs. I know you probably throw them together like I often do - some ground beef, some seasoned breadcrumbs from the store and a tad bit of milk, and I've got enough to make dinner. There's a lot of things you can do with meatballs besides just spaghetti. So this recipe makes a whole lot of meatballs. Put them in the freezer and then you can just whip them out and make - Wait, I'm getting ahead of myself. Sorry. This ia starter recipe. To follow will be other recipes of things you can do with meatballs - these meatballs, which you make up and then freeze in packages of 24.
Freezer Meatballs:
3 eggs
1/2 cup milk
3 cups soft breadcrumbs ( from 4 slices bread)
1/2 cup finely chopped onion
2 teaspoons salt
1/8 teaspoon pepper
3 pounds ground beef The ground beef can be partially replaced with other ground meats such as chicken, turkey, pork, lamb, venison. Don't replace all of it, because its too lean the texture and flavor change.
In large bowl, beat eggs and then add alll but the meat. Once that has been throughly combined, mix in the ground meat. Then chill it until cold, usually an hour is plenty of time.
With wet hands, shape mixture into 6 dozen 1 inch meatballs. Bake meatballs in a couple of baking dishes at 375 degrees for 20 minutes or so. spread meatballs on a sheet pan, put into the freezer just til frozen. Then take frozen meatballs and package into three 24 meatball containers.
Now you 've got the beginnings of a few meals. Make Spaghetti and Meatballs. Make Sweet and Sour meatballs using my Something Sweet & Sour recipe over rice or hot chow mien noodles. Make...
Meatball Rolls
Take a container of Freezer meatballs, and add a jar of your favorite spagetti sauce. Simmer that until heated through.In a small skillet, take a whole green pepper, cut it in strips, and fry in butter with a medium onion until tender. For each roll, put four meatballs on the bottom, add some onions and pepper and then spoon more of the spaghetti sauce over the roll. Top off with a tad bit of Parmesan cheese and you're all set to eat.
Freezer Meatballs:
3 eggs
1/2 cup milk
3 cups soft breadcrumbs ( from 4 slices bread)
1/2 cup finely chopped onion
2 teaspoons salt
1/8 teaspoon pepper
3 pounds ground beef The ground beef can be partially replaced with other ground meats such as chicken, turkey, pork, lamb, venison. Don't replace all of it, because its too lean the texture and flavor change.
In large bowl, beat eggs and then add alll but the meat. Once that has been throughly combined, mix in the ground meat. Then chill it until cold, usually an hour is plenty of time.
With wet hands, shape mixture into 6 dozen 1 inch meatballs. Bake meatballs in a couple of baking dishes at 375 degrees for 20 minutes or so. spread meatballs on a sheet pan, put into the freezer just til frozen. Then take frozen meatballs and package into three 24 meatball containers.
Now you 've got the beginnings of a few meals. Make Spaghetti and Meatballs. Make Sweet and Sour meatballs using my Something Sweet & Sour recipe over rice or hot chow mien noodles. Make...
Meatball Rolls
Take a container of Freezer meatballs, and add a jar of your favorite spagetti sauce. Simmer that until heated through.In a small skillet, take a whole green pepper, cut it in strips, and fry in butter with a medium onion until tender. For each roll, put four meatballs on the bottom, add some onions and pepper and then spoon more of the spaghetti sauce over the roll. Top off with a tad bit of Parmesan cheese and you're all set to eat.
February 18, 2012
Fondue Italiano
1/2 pound ground beef
2/3 jar of spaghetti sauce
12 ounces Cheddar cheese (about 3 cups)
4 ounces Mozzarella cheese
1 tablespoon cornstarch
1/2 cup Chianti
Italian bread cut into bite sized pieces
.
Brown ground beef in a saucepan and drain off excess fat. Stir in spaghetti sauce. Add cheese gradually, stir over low heat until the cheeses are melted. blend cornstarch and wine, add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot and transfer over heat source. Spear bread cube with fondue fork. Dip in mixture, swirling to coat.
If fondue becomes too thick, add a little warmed Chianti. Serves about 6.
2/3 jar of spaghetti sauce
12 ounces Cheddar cheese (about 3 cups)
4 ounces Mozzarella cheese
1 tablespoon cornstarch
1/2 cup Chianti
Italian bread cut into bite sized pieces
.
Brown ground beef in a saucepan and drain off excess fat. Stir in spaghetti sauce. Add cheese gradually, stir over low heat until the cheeses are melted. blend cornstarch and wine, add to cheese mixture. Cook and stir until thickened and bubbly. Transfer to fondue pot and transfer over heat source. Spear bread cube with fondue fork. Dip in mixture, swirling to coat.
If fondue becomes too thick, add a little warmed Chianti. Serves about 6.
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