I have 1kg of defrosted beef mince, some cumin, some onions and even some breadcrumbs!. My grill pan is out of action, but I have a working oven!. I want to make then quickly and easily this afternoon to then microwave tommorow evening.Can you help me?A basic one for children!
Quick Meatballs * 2 tablespoons olive oil * 1 (20 ounce) package ground beef * 1 egg, beaten * 1/3 cup Italian seasoned bread crumbs 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating. 2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly. 3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
BURGUNDY MEATBALLS RECIPEIngredients:1 lb ground chuck1/2 cup whole wheat breadcrumbs1/4 cup minced onion1 tablespoon Worcestershire sauce2 teaspoons chopped fresh parsley1/4 teaspoon dried whole basil1/4 teaspoon peppervegetable cooking spray1 cup sliced fresh mushrooms2 tablespoons all purpose flour1/2 cup hot water1/2 teaspoon beef-flavored bouillon granules1/2 cup white Burgundy1.In a medium mixing bowl, combine ground chuck, breadcrumbs, onion, Worcestershiresauce, parsley, basil, and pepper together mixing well. Shape the mixture into 1 1/2 inch meatballs. Place the meatballs on a rack of a broiler pan that hasbeen coated with vegetable cooking spray. Set the oven rack toward the top of the oven and broil the meatballs for 5 minutes and then turn and broil an additional5 minutes or until browned. Drain well.2.Coat a large nonstick skillet with cooking spray. Place over medium heat until hot; add mushrooms, and saute until tender. Add flour, and cook 1 minutes, stirring constantly. Combine hot water and bouillon granules, stirring until granules have dissolved. 3.Add the bouillon mixture and the wine to the mushroom mixture. Continue cooking until mixture is thickened, stirring constantly. Add the meatballs andcook until thoroughly heated throughout. Serve hot.All the best
Meatballs in Dijon Sauce For the Meatballs 1 pound lean ground beef 1 slice whole wheat bread - crumbled 1/4 cup finely chopped onion 1 tablespoon Dijon-style mustard 1/4 teaspoon salt 1/4 teaspoon pepper 3 cups hot cooked noodles For the Dijon Sauce 3 tablespoons all-purpose flour 1 tablespoon cornstarch 1 1/2 teaspoons beef bouillon 1 cup water 1 cup skim milk 3 tablespoons finely snipped chives 1/4 teaspoon pepper 1 teaspoon lemon juice 2 tablespoons mustard For the Meatballs Heat oven to 400 degrees. Start a pot of boiling water. Mix all ingredients except Dijon sauce and noodles; shape into 24, 1 1/4 inch meatballs. Place on rack sprayed with nonstick cooking spray in broiler pan. Bake uncovered until brown, 20 to 25 minutes. Add noodles to boiling water and prepare according to instructions on package. For the Dijon Sauce Mix flour, cornstarch, bouillon, and water in 2 quart saucepan; stir in remaining ingredients. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil and stir, 1 minute. Add meatballs to Dijon sauce, stirring gently, until meatballs are hot. Serve over noodles. another oneMeatballs n' CabbageMeatballs:2 - 2 1/2 lbs. extra lean ground beef2 tsp. garlic powder1 tsp. onion powder1/2 tsp. salt1/4 tsp. pepper2 tsp. paprika1/2 cup matzoh meal2 eggsSauce:1 medium cabbage, shredded thickly1 cup ketchup15 oz. tomato sauce2/3 cup brown sugar2 tbsp. freshly squeezed lemon juice1/4 tsp. salt3 - 4 cups waterCombine all sauce ingredients and bring to a boil. Lower heat. Combine meatball ingredients, form into balls, and add to sauce. Cover and cook on low heat 1 - 1 1/2 hours.
Use your ingredients. Quick fry on the stove top in a little oil then bake in oven at 350F degrees for about 30-45 minutes covered. Cool and refrigerate or freeze for later use. (Don't forget to put an egg or 2 in there or they will fall apart.)
one Kg is a lot of minced meat.You could use 1/2 kg for meatballs and 1/2kg for meat sauce.For meat sauce 1-2 tbsp olive oil in non-stick frying panmedium heat burneradd 1/2 kg minced beef season with salt, pepper, garlic powder and onion powder while browning and turning with spatula.At this point set aside your cooked minced beef.Meatballs 1 egg1/4 cup breadcrumbs1/4 cup water1/2 tsp salt1/4 tsp pepper3/4 tsp garlic powder1 tsp onion powder1 tsp mustard powder or hot dog mustard.mix all ingredientsForm into meat balls and fry on all sides until browned and almost doneSet aside Sauce for meatballs and or/ fried minced beef1 large can seasoned spaghetti sauce-- pour into frying pan drippings Add to the tomato sauce pre- cooked vegetables if desired( broccoli, carrots, onions,peppers? the choice is yours--it's optional)Add 1 tbsp liquid honey to sauce Add Italian seasoning or oregano to sauceAdd fried minced beef and meatballs to sauce .adjust seasoning with salt and pepper to taste.Let simmer together for 15 minutes.Boil up some pasta and serve together.
********AUTHENTIC SWEDISH MEATBALLS Sauté 3 tablespoons of finely chopped onion in 1 tablespoon of butter.Mix together with:1/2 lb. each veal and pork (preferably ground together)1 cup half and half cream1 cup bread crumbs2 eggs1 tsp. salt1/2 cup ketchup or tomato sauce1/2 tsp. pepper1/2 tsp. allspice2 tablespoons chopped parsley, fresh or driedMix all together thoroughly and refrigerate for several hours before using (very important). Form small round balls no larger than the end of your thumb. Fry in a little butter until brown. Shake skillet constantly to keep meatballs round. Place the browned meatballs in a covered casserole in and bake at 325°F to 350°F degrees for 30 minutes. These are delicious and have a very special flavor.