In a large bowl,combine 2/3 cup of fresh bread crumbs with 1/2 cup of water. let stand until absorbed – about 5 minutes. Beat in 1 egg; 1 clove of garlic (minced), 1/2 teaspoon of each salt and pepper.
Mix in 1 lb. of fresh ground beef and seasoning fro the recipe you are using. Roll by tablespoon into balls.
Brush skillet with olive oil, hear over medium heat. Brown meatballs, in batches – for about 5 minutes. Transfer meatballs into a bowl. Drain fat from pan,add garlic and one finely chopped onion. Cook over medium heat, stirring often for about 3 minutes. Add sauce ingredients and simmer slowly, stirring often – for about 25 minutes.
Return meatballs and any accumulated juices to pan, simmer, turning meatballs occasionally until no longer pink inside and the sauce is thickened – about 20 minutes.
1. Classic Italian Meatballs:
Add-Ins: 1/4 cup of grated Parmesan cheese, 1/.4 cup of fresh chopper parsley
Sauce Ingredients: 1 can 28 oz.) of diced tomatoes, i cup of beef stock, 1 zucchini (grated), 1/2 teaspoon of each dried basil and oregano
Serve with: Pasta sprinkle with grated Parmesan cheese
2. Goulash Meatballs:
Add-Ins: 1 tablespoon of paprika, 1 tablespoon of tomato paste
Sauce ingredients: 4 cups of sliced mushrooms, 2 cups of beef stock, 1 cup of water, 1/4 cup of tomato paste, 1 tablespoons of paprika, 2 tablespoons of sherry (optional)
Serve with: Noodles, top with sour cream
3. Mexican Fiesta Meatballs:
Add-Inns: 1 jalapeno pepper (seeded and minced), 1 tablespoon of chili powder, 1/2 teaspoon of dried oregano
Sauce Ingredients: 1 can of stewed tomatoes, 1 cup of water, 1/2 cup of salsa, 1 sweet green pepper (chopped), 1 teaspoon of chili powder, 1/2 teaspoon of dried oregano
Serve with: Rice, sprinkle with shredded cheese (Monterrey jack or Cheddar works well)
4. Saucy Barbecue Meatballs:
Add-Inns:1/4 cup of fresh chopped parsley, 2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce
Sauce Ingredients: 1 can of ground tomatoes, 1/4 cup of packed brown sugar, 1/4 cup of cider vinegar, 1 tablespoon each of Dijon mustard and Worcestershire sauce, dash of hot pepper sauce.
Serve with: Baked potatoes, sprinkle with chopped parley
5. Coconut Curry Meatballs:
Add-Inns: 1/4 cup of fresh chopped coriander, 2 tablespoons of minced ginger root
Sauce ingredients: 1 can of coconut milk, 1 cup of chicken stock, 2 tablespoons of lime juice, 1 sweet red pepper (chopped), 1 tablespoon of red or yellow mild Thai or Indian curry paste
Serve with: Egg noodles, sprinkle with coriander
Edited by: IAM_HIS2 at: 1/8/2013 (13:00)
| current weight: 169.0