Meatballs
plllog
11 days ago
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Greek Meatballs
Comments (34)So I can never do anything simply. After reading a dozen variations of quick preserved lemon, and more about real preserved lemon, I ended up deciding I needed Meyer lemons. Which had me heading out of the way to Whole Foods. But then things really did get easy when I found a jar of preserved lemons. I just tried a bite and - yum - think this is going to become a favorite ingredient. Can’t wait for tonight’s dinner. Still undecided what I’m going to serve them with....See MoreMeatballs in sauce - suggestions?
Comments (10)Louise, I've made these for potlucks and they were also one of hubby's favourite meatball meals. I make small meatballs for the slow-cooker/potluck and larger ones for us for dinner. I always keep meatballs in the freezer, and it's so easy just to heat them up in the sauce for a quick meal. The past number of times I've thrown some chinese hot chili sauce in them to give them a kick. Sweet and Sour Sauce 1/4 cup soy sauce 1/4 tsp ginger 1/2 cup ketchup 1/4 cup brown sugar 1/4 cup vinegar 1/4 tsp garlic powder Heat the sauce and simmer meatballs in it for 30 minutes...See MoreChinese, Japanese, Vietnamese meatballs
Comments (9)I think for the Japanese meatballs, you could use beef. This one is pretty much my favorite, and it is the one I use for making gyoza most frequently. However, gyoza are a bit labor intensive, like ravioli, and so I don't make them that often. I think the Vietnamese Lemongrass meatballs could be made with beef. When I don't have fresh lemongrass, I use lemongrass in a tube, but I have a lot of lemongrass in my yard in Los Angeles. Here, I have it in a tube. I also have a large bag of dried Porcini mushrooms here....See MoreUpdating a 1960s recipe for Hungarian meatballs and sauce
Comments (34)Well, I made the recipe as written. I have no idea why my Mom included it in the community cookbook, as it wasn't very good. But I do see my Dad as liking it, because the sauce was "sweet and sour" and fatty due to the sour cream. Hubs did not like it at all as he does not like ketchup, and the ketchup flavor predominated the sauce. He said the meatballs were good, and I agreed, but now that I've made them, I still don't get the appeal of meatballs as opposed to just browning the meat and including it in the sauce. You spend all that time seasoning the meat, shaping it, rolling it in bread crumbs, turning them while frying them, and then you end up having to cut them up to eat them . . . I think I'll just look around for a good brand of frozen meatball for Dad in the future, although I wouldn't be opposed to making the home made meatballs again and freezing them. As for the dish, I served it with rotini pasta which worked well, it was something I had on hand in the right serving size. I used onion powder in a small amount instead of the onion, to make it less noticeable. That worked well. The dish reminded me of "cowboy beans" which are made with browned hamburger. It gave me indigestion for the rest of the evening due to the lingering acid from the ketchup, and then terrible gas. If I make something similar again, I will not add the ketchup or beans, and just season the tomato sauce to taste with more of the meatball spices. Below is a photo of the dish. I didn't have kidney beans so I had to use a can of red beans, which are mild and inoffensive as far as adding a taste to the dish. I also added half a grated carrot to the sauce since my home canned tomato sauce was rather tart due to the recipe calling for added lemon juice to insure the right level of acidity. 1/2 cup of sour cream was way overkill. I had to use some whole-milk home-made yogurt since I was almost out of sour cream, but I tasted it and it wasn't any more "sour" than the sour cream and just as thick. Most of those old recipes from the early 60s in this community cookbook call for a can of cream of something soup, and ketchup is one of the most common seasonings. And then add some sour cream just for fun. Having grown up with all the families, the cookbooks from the late 70's and early 80's then featured diet recipes as all these women went to Weight Watchers to lose the weight they gained from cooking to please their kids and husbands, and then later "heart friendly" and "diabetes friendly" fiber rich recipes as they graduated into older age, diverticulitis and bypass surgery . . ....See Moreplllog
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