Meatballs

Ingredients 4 slices dry bread, diced1/4 cup lemon juice1 egg1 small onion, diced1 teaspoon seasoned salt1 1/2 pounds ground beef or turkey Sauce: 1 cup tomato juice1/2 cup chili sauce1/2 cup packed brown sugar1 teaspoon ground mustard1/4 teaspoon ground cloves Procedure In a bowl, soak bread in lemon juice for 2 minutes. Add egg, onion and salt; stir in beef or turkey. Shape into 1 1/2-inch

I know this pasta dish looks completely ridiculous. I was in something of hunger-induced hurry to get to the eating part of the evening, and I didn't take the time I should have to photograph what ended up being a wonderful meal.Dave and I had my lovely new friend Jessi over for dinner a few weeks ago, and if you've been reading my blog for a while, you know that means we had to eat something both

Preparation Time 15 minutesCooking Time 25 minutesIngredients * 1/4 cup (60ml) Colavita olive oil * 1 onion, finely chopped * 1 cup (250ml) dry white wine, chicken or beef stock * 400g can Italian chopped tomatoes * 400g dried short pasta * Flaked parmesan, to serve * Meatballs * 500g minced beef * 25g sliced salami, finely chopped * 2 cloves garlic, crushed

I found this recipe in the weekend edition of the Wall St. Journal as good "noshing" food for New Year's and had to give it a try, with a few minor changes. It comes from chef Michael Symon of the Parea Greek restaurant in New York and Lola & Lolita Bistro in Cleveland. The meatballs are quite tasty and work well dipped in a little yogurt.

MEATBALLS AND SPAGHETTI SQUASH - SERVES 36 Turkey Meatballs2 cups spaghetti squash1 cup marinara1/4 cup mozzarellaSplit spaghetti squash lengthwise and place face down in casserole dish. Cover with 1 inch water and microwave on high for 25 minutes. Remove seeds.Heat frozen turkey meatballs in pan and add marinara. Spoon over scraped squash, 1 cup per serving. Top with cheese and microwave u

MEATBALLS AND SPAGHETTI SQUASH - SERVES 36 Turkey Meatballs2 cups spaghetti squash1 cup marinara1/4 cup mozzarellaSplit spaghetti squash lengthwise and place face down in casserole dish. Cover with 1 inch water and microwave on high for 25 minutes. Remove seeds.Heat frozen turkey meatballs in pan and add marinara. Spoon over scraped squash, 1 cup per serving. Top with cheese and microwave u

After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won't really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy t

I'm not sure if it's just the end-of-the-school-year stuff or the ramp up to our summer trip, but I'm so overwhelmed right now. My to-do list feels like it's a mile long. In fact, I'm too busy to create an avatar to go with this post. And I so enjoy playing with the avatars. I'm surprised the folks at Meez.com haven't called me to see why I didn't log in today...but I digress. Back to being o

1 pound lean ground beef1 egg2 tablespoons water1/2 cup bread crumbs3 tablespoons minced onion1 (8 ounce) can jellied cranberry sauce3/4 cup chili sauce1 tablespoon brown sugar1 1/2 teaspoons lemon juiceIn a large bowl, mix together the ground beef, egg, water, bread crumbs, andminced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes,turning once. In a slow cooker or large saucep

The classic Greek meatballs are called Keftedes and Keftedakia are a smaller version of them (akia at the end of a word in Greek means "small" in the plural). They can be eaten as a snack, as a meze with ouzo and/or beer or just as part of a buffet meal. Children love these! And they are easy and quick to prepare!Ingredients1kg minced beef1 large onion very finely choppedBunch of chopped parsleyA few leaves chopped mint2 slices dry, white bread soaked in milk and well drained1 tablespoon olive oil1 whole egg1 cup plain flour1 ½ cup vegetable oil for fryingSalt & pepper to tastePreparationApart from the flour and the vegetable oil, mix all the other ingredients together well.Roll the mixture into small balls approx. the size of large walnuts.Roll the balls in flour and then deep fry th

Cantonese Meatballs3 tablespoons Packed Brown Sugar1 tablespoon Vinegar1 tablespoon Catsup1 lb. Ground Beef2 tablesppons Instant Minced Onion2 tablespoons Cornstarch5 tablespoons Teriyaki Sauce, Divided1/4 cup Water20 oz. Pineapple Chunks In SyrupDrain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.Oriental Recipescopyright©

Mama Mia! That's a spicy meatball! As they say in the old Alka Seltzer advert! It's hard to cook meatballs without saying that, or without saying 'Bada-bing, bada-boom' in a Noo York Italian accent. Or maybe that is just me. Have a look at the video clip and then do some mock American Italian accents and tell me you don't fancy meat balls!Anyway, today's dinner was spicy meatballs with a spicy tomato sauce, peas and pasta. I am quite pleased with the pictures taken during the preparation, but the pics of the finished product are a bit disappointing - I was starving by this point, we had been to the gym this evening.This makes about 15 meatballs, enough for 2 large portions, 4 smaller ones. It depends how hungry you are.Ingredients500 g minced beef1 onion2 cloves garlic2 birds eye ch

Science! Hurry up and learn to clone people (but not in a scary Island kind of way), so you can make many many more Jamie Olivers. Many. Lots. Enough to go around, I say. Please put me on your list for three Jamies. Thanks.I am smitten with his show, for sure. I have a lot of love for his books, too. His last one, Cook with Jamie, looks all rough-and-tumble on the cover. Yah, he's smiling... but his arms are crossed... and that knife in the counter? He just stab that in there an then vamp for the camera? Love it.He's spot on when he says that you can make it all ahead of time. I made the meatballs and sauce while Dave was at a hockey game last week. I stopped at the "toss the meatballs into the sauce"step, before the 10-15 minutes of additional simmering. I let it cool and then put the wh

Chef Boyardee has a canned product out that doesn't contain milk! It does contain egg, soy & wheat however. Chef Boyardee Mini Bites Mini Pasta Shells & Meatballs is dairy free. This product is manufactured by Conagra.I have had prior experience with ConAgra foods and found that they are uncooperative at best in answering allergy questions. However, in their defense, many of their products comply with the FDA, stating clearly underneath the ingredients, which, if any, of the top eight allergens the product contains. In this respect, at least when I purchase foods manufactured by Conagra, I know I don't have to meticulously scan the label for hidden milk ingredients. I am disappointed that neither Conagra nor Chef Boyardee list ingredients on their websites.It is an exciting moment

A possible alternative to the traditional chef uniform at Manola's restaurant.I want to open a restaurant on South Beach called Manola's Meatballs. If I did, would you come and eat? All this talk about about food got me thinking that Jeffrey Chowderhead of Vagina Grill Management should consider investing in this deep-fried golden opportunity.Hmm, I'm trying to think of a place with Paula Deen hospitality minus a Jerry Springer brawl. Good gourmet food that doesn't require a bank loan to afford, yet would appeal to the palate of Mario Batali. I'd love the hostess to be Anthony Bourdain in drag and I'd want Andrew Zimmerman to be the sommelier of offal. A place where a red carpet bouncer doesn't let anyone in with a BMI under 18 yet doesn't feed Mr. Creosote his last wafer-thin mint. A restaurant where cornstarch and lard are used in moderation. A hot spot that's not so hot -- kind of like McBarton G -- fast food with a xanax edge, the kind of thing Paris Hilton woul

"Red meat is not bad for you. Now blue-green meat, that's bad for you!" Tommy Smothers Kashmiri Meatballs in GravyKashmiri cuisine or Wazwan has always held a fascination for me by way of how different it tastes. The other day I found an interesting sounding recipe for Mutsch Kashmiri Meatballs at A Mad Tea Party. After browsing the write-up, right up to the last 2 meatballs et al, the mind was made up. This I just had to try, & promptly put it on my agenda of interesting 'must-makes' in the near future! Hesitatingly, with fingers crossed, I even used mustard oil as the recipe suggested. I made this dish a couple of days ago...it was very different & pleasing in taste; surprisingly simple to make . The last 2 meatballs were indeed at a premium!!Love the palette of colours the ingredients made!Must admit that when I read about the 'Grindless Gravies' , SRA's blog event at 'When My Soup Came Alive', I thought, NAH, impossible!! All my cooking life gravies have meant plen

Sometimes we just want a silly book to make us giggle. It is one of the best things about books. You can toss reality out the window and indulge in some hilarious fun. So when we’re in need of silly giggles I pull Cloudy With a Chance of Meatballs by Judi Barret off the shelf. The title alone gets my oldest grinning from ear to ear, even on those cranky days when it seems nothing will do. Could you imagine living in a world where it rained meatballs? Or where it snowed mashed potatos? It is almost too weird to imagine! But that is half the fun, getting to imagine the truly odd for a while. Where else are you going to get to eat what the weather brings in? The artwork is colorful and funny, it blnds in perfectly with the feel of the story. Even when the weather gets bad the illustrations keep it lively. Sure being squashed by a giant pancake is no laughing matter, but how could you not giggle just a little? That is why Cloudy With a Chance of Meatballs is our choice for books that

1 beaten egg3/4 cup soft bread crumbs1/4 cup milk1/2 tsp. salt1/4 tsp. pepper1/4 tsp dried oregano1 lb. ground beef1/2 lb. ground pork24 pimento stuffed olives1 - 16 oz. can tomatoes, cut up1/2 cup water1/4 cup chopped onion2 tsp. instant beef bouillon1 clove garlic, minced1/4 tsp. dried oregano, crushedbottled hot pepper sauceIn a bowl, combine egg, bread crumbs, milk, salt, pepper andoregano; mix well. Add beef and pork; combine thoroughly. Shapemeat mixture into 24 meatballs around the 24 olives. Set aside.In 10 inch skillet, combine undrained tomatoes, 1/2 cup water,onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottledhot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.Drop meatballs into sauce, cover and simmer about 30 minutes orUNtil meatballs are done. Remove meatballs from sauce, cover andkeep warm. Skim excess fat from sauce. Boil sauce about 10minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.Makes 6 servings.

Francine requested the recipe of a recent post, and I'm happily sharing it here. Recipe courtesy of Grandma's Kitchen from my "recipe library".Ingredients:1 lb each ground beef and lean ground pork2/3 cup long grain rice1/2 cup milk1 large egg, beaten1 tbsp salt, divided2 tsps chili powder, divided2 tbsps vegetable oil1 (28 oz.) can crushed tomatoes2 1/2 cups water1/3 cup chopped onion1/4 tsp each garlic powder and cayenne pepperhot cooked rice1. Combine ground beef and ground pork in a large bowl and mix well. Add rice, milk, egg, 2 tsps salt and 1 tsp chili powder and mix well. Shape mixture into 1 1/2 inch balls.2. Heat vegetable oil in a large skillet over medium high heat until hot. Cook the meatballs in batches in the hot oil until browned on all sides: drain.3. Combine undrained tomatoes, remaining salt, remaining chili powder, water, onion, garlic powder and cayenne pepper in a large saucepan and mix well. Bring to a boil over high heat, stirring occasionally. Reduce heat to

Here's yet again, another food post. Lately, I've been getting tired of the usual repertoire of dishes that I make for dinner. That's why, when I planned for our meals for the next 2 weeks last Saturday(remember, I do food shopping every 2 weeks, except for veggies, which I buy every week but already included in the meal plan), I raided my "recipe library". Yeah, I call it recipe library because early on when we just got married, I was a subscriber to virtually every single food and cooking magazine around, and I also collected recipes via subscription. Trying hard as I am, I also joined and registered as member of the Cooking Club of America. Sounds funny, but it's true, because I really didn't know how to cook prior to getting hitched. Besides, I was kind of embarrassed, having all the extra time staying at home, and I can't even make one measly dinner. It was bad, I had all kinds of cuts and burns in my hands during the first year.Much of that intro, anyway, I found the recipe

Good to munch on while watching a game or for an appetizer.Sweet and the kids love them.Cranberry Meatballs1 can jellied cranberry sauce1 1/2 cups Heinz chili sauce2 T firmly backed brown sugar1/2 tsp lemon juice40 frozen meatballsPut meatballs in the crockpot.In a large bowl mix all other ingredients.Pour over meatballs and cook on high 2-3 hours or low 4-5.

2 lb. stewing chicken 4 c. water 2 1/2 tsp. basil 1/2 lb. sm. onions 1 bay leaf 1 clove garlic 5 carrots, sliced Parsley and celery leaves Place chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes. –MEATBALLs – 1 c. finely minced beef 1 egg 1 slice crumbly white bread 1/2 tsp. salt Freshly ground black pepper Mix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve.

Serves 43 cloves garlic, minced (Jar garlic is fine.)1/4 tsp crushed red pepper flakes (or to taste, more or less)3 Tbl olive oil (extra virgin if you have it)1 28-oz can chopped tomatoes (You can use the ones with Italian spices added if you'd like. And if your garden tomatoes are looking good, you can chop those instead.)1/4 cup vodka (Any brand will work. Do not use flavored vodka, e.g. citrus.)1/4 cup heavy creamSalt and pepper to taste1 pint cherry tomatoes1/2 cup Parmesan cheese, grated (Bagged, already grated in advance will do fine.)2 Tbl fresh basil cut into teeny strips16 oz Italian, precooked meatballs (Frozen is fine. No need to thaw.)1 pound pasta (Penne and rigatoni work best.)Put your pasta pot (large) on to boil. (This takes the longest of the whole meal.)While the water is coming to a boil, get out a large sauté pan. Add the olive oil, garlic and peppers. Heat this on Medium High until it starts to sizzle. Don't heat it too long. If the garlic gets brown, the taste

CHICKEN SOUP WITH TINY MEATBALLS 2 lb. stewing chicken4 c. water2 1/2 tsp. basil1/2 lb. sm. onions1 bay leaf1 clove garlic5 carrots, slicedParsley and celery leavesPlace chicken in water in large saucepan. Add salt, pepper, basil, bay leaf and garlic. Bring to boil. Lower heat and simmer slowly for 1/2 hour or until chicken is tender. Remove chicken from pan. Cool and carefully skim fat from surface of soup. Bring soup to a boil and add onions, carrots, parsley and celery, simmer gently for 10 minutes.--MEATBALLS:--1 c. finely minced beef1 egg1 slice crumbly white bread1/2 tsp. salt Freshly ground black pepperMix beef with egg, bread, salt and pepper. Form into small meatballs, add meatballs to soup and simmer for 35 minutes. Meanwhile, skim and bone the chicken. Cut meat into small pieces. Garnish the soup with chicken and serve. http://reader.google.com http://google.com http://my.yahoo.com http://yahoo.com http://msn.com http://360.yahoo.com

Well yesterday I felt pretty horrible with a late summer cold.So the absolute last thing I wanted to do was cook.But I also knew that there was a pound of ground turkey that needed to be used.So I opened the refrigerator and found a jar of roasted red pepper pesto.So I decided to make mini turkey meatballs with pesto spaghetti.I was actually impressed.Super quick and the family inhaled it.And they ALL wanted more.They had to settle for oranges and brownies.Pesto Pasta with Turkey Meatballs1 package pasta,cooked al dente1 lb ground turkey1/2 cup breadcrumbs1 T worcestershire sauce1 tsp salt1 tsp italian seasoning1 clove garlic,minced1 egg,beaten1 jar roasted red pepper pestoPreheat oven to 400 degrees.Line a baking sheet with foil.In a large bowl,mix ground turkey,breadcrumbs,worcestershire sauce,salt,italian seasoning, garlic and egg until incorporated.Shape into mini meatballs and place on baking sheet.Bake at 400 degrees for 12-15 minutes ,or until cooked thouroghly.In a serving b

My husband is in love with this diet - not just because he's lost a couple of pounds, but because most of these recipes have a sauce of some kind, and he L-O-V-E-S sauce. Can he dip it? Spoon it on top? Bathe in it? Sure! Have some! He used to pick on me for accidentally buying some sauce (fish or soy, usually) when we already had some, but now I think he'll back off, knowing that the more

Yes, this is a staple of many homes and yes, it's not unusual or haute cuisine but I thought it was terrifically tasty, homey and satisfying. This is another recipe from Cooking Light Magazine so you don't even have to feel guilty.2 slices rye bread1 pound skinless, boneless chicken breast3/4 teaspoon salt, divided1/4 teaspoon ground nutmeg1/4 teaspoon freshly ground black pepper1 large egg white1 tablespoon canola oil1 cup fat-free, less-sodium chicken broth1 tablespoon all-purpose flour1 (8-ounce) carton fat-free sour cream2 tablespoons chopped fresh parsleyPlace bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in a medium bowl; set aside.Place chicken in food processor, and pulse until ground. Add chicken, 1/2 teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1 1/2-inch) meatballs.Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes,

RECIPE INGREDIENTS1 1/2 lbs. lean ground beef1/2 c. raw rice1/2 c. onion, finely chopped1/2 c. green pepper, finely chopped1 egg1 tsp. salt1/4 tsp. pepper1 (10 1/2 oz.) can tomato soup1 can diced tomatoes and liquidRECIPE METHODIn mixing bowl combine ground beef, rice, onion, green pepper, egg, salt, and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in crock pot. Pour soup over meatballs. Cover and slow cook for 7 to 8 hours. Makes 4 to 6 servings.

RECIPE INGREDIENTS1/4 cup milk1/2 cup cornstarch1 pound ground chuck1 medium onion, finely chopped3/4 teaspoon salt1/2 teaspoon ground nutmeg1/4 teaspoon pepper1 egg2 tablespoons vegetable oil2 (13 1/2 oz.) cans beef broth4 cups hot mashed potatoes2/3 cup sour creamFresh dill sprigsRECIPE METHODIn large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping.Shape chilled meat mixture into 1−inch balls. In 12−inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels.Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well−blended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and t

Swedish Meatballs is one of my dear hubby's favorite dish. And since he's off from work today, I decided to have this for lunch.Ingredients:1 egg1 c. soft bread crumbs (2 slices bread)1 tsp. brown sugar1/2 tsp. salt1/4 tsp. pepper1/4 tsp. ginger1/4 tsp. ground cloves1/4 tsp. nutmeg1/4 tsp. cinnamon1/2 c. milkCooking oilSour Cream Sauce (see below)Boiled potatoes or hot cooked noodlesMinced parsley for garnishSour Cream Sauce (see below)2 tbsp. butter2 tbsp. flour1 c. beef broth1/2 tsp. saltDash cayenne pepper1/2 tsp. Worcestershire sauce1 c. (1/2 pt.) dairy sour cream, room temperatureDirections:1. Blend ground beef, egg and bread crumbs thoroughly with brown sugar, salt, pepper, ginger, ground cloves, nutmeg, cinnamon and milk. Form into 12 meatballs. Fry in hot oil, about 1-inch deep, until fully cooked, turning only once. 2. Drain on paper towels. Prepare Sour Cream Sauce. 3. Fold meatballs into sauce. Spoon into a chafing dish, stainless steel or enamel pan. 4. Heat gently to ser

For Father's Day, I wanted to make a nice manly dinner. As our dad's aren't local, it was just the two of us, but that doesn't mean we couldn't get into the spirit of things! :) After a successful first try with meatballs, I wanted to give them another go. I'd saved this recipe from the April issue of Food & Wine magazine because it struck me as interesting - 1/2 lb of bread? Ricotta - in a

Swedish meatballs are one of the best-known Swedish cooking specialties. However, there are so many recipes. Almost all meatball recipes call for some type of extender such as mashed potatoes, rolled oats or breadcrumbs. Less expensive items than meat.My meatballs are very easy to make.INGREDIENTS:Serves 4* 400 g ground meat (ab. 90 % beef + 10% pork)* 2 teaspoons potato starch* ½ dl (50 ml) milk* 1 - 1 ½ teaspoon salt* ½ - 1 teaspoon freshly ground black pepper* 1 egg* butterMETHOD:1. Mix the ground meat with egg, salt, pepper, milk and potato starch.2. By hand form into small balls 25 mm - 30 mm (1"- 1½") in diameter.3. Heat a skillet with butter to medium-high heat.4. Fill the skillet about half full with the meatballs.5. Fry them for about 7 - 10 minutes.6. Shake the skillet to keep the meatballs turning and to cook them evenly.7. When they are browned, take them out of the pan, keep them warm until ready to serve.Cook them in the oven when you want to make large quantities.

Swedish meatballs are one of the best-known Swedish cooking specialties. However, there are so many recipes. Almost all meatball recipes call for some type of extender such as mashed potatoes, rolled oats or breadcrumbs. Less expensive items than meat. My mother ground very well trimmed meat (ab. 300-400 g) in a hand turned meat grinder. She even used to make her own breadcrumbs. She took 4 crisprolls and crushed them with a bottle between two layers of paper. Then the crumbs were soaked in 1 coffeecup of milk for a while to make a crumb paste. Salt, pepper, grated onion and 1 egg yolk were the other ingredients.My meatballs are a lot easier to make. [The recipe can also be used for patties]. Cook and taste one meatball before you bother forming the rest.INGREDIENTS:* 400 g ground meat (ab. 90 % beef + 10% pork)* 2 teaspoons potato starch* ½ dl (50 ml) milk* 1 - 1 ½ teaspoon salt* ½ - 1 teaspoon freshly ground black pepper* 1 egg* butterMETHOD:1. Mix the ground meat with egg, salt,

Below is a recipe for the most incredible moist meatballs. My three year old loves these, hence the name. The secret is a grated apple, it ensures the meatballs stay moist and gives a subtle sweetness to the overall dish. I don't do a regular tomato sauce with these, but rather a creamy one made with fresh tomatoes. It seems to work better with the taste and texture of the meatballs. Make

Below is a recipe for the most incredible moist meatballs. My three year old loves these, hence the name. The secret is a grated apple, it ensures the meatballs stay moist and gives a subtle sweetness to the overall dish. I don't do a regular tomato sauce with these, but rather a creamy one made with fresh tomatoes. It seems to work better with the taste and texture of the meatballs. Make

I had 2 pounds of ground chicken that I needed to use up and decided to just make meatballs with them.I followed the ground beef recipe that I use (have no idea where I got it but have been making them for a few years now) and added them to a pot of puttanesca sauce that I made. I doubled the recipe for the meatballs and had none left.The boys ate them cut up with no sauce (it was too spicy hot with the anchovies and pepper) and a side of spaghetti noodles.They are much lighter than traditional beef. Very good weeknight dinner.Chicken Meatballs1 lb ground chicken1 egg1/2 cup breadcrumbs2 cloves garlic, minced2 teaspoons italian seasoning1/2 teaspoon salt2 tablespoons olive oilPlace ground chicken,egg,bread crumbs, garlic,italian seasoning and 1/2 tsp salt in a medium bowl.Knead mixture together with hand till evenly combined.Form mixture into 1-inch balls.In large non-stick skillet,warm olive oil over high heat.Place meatballs in pan,up to 8 at a time,and cook until all sides are brow

Today I've taken a new turn with my video blogging. I am showing you how to make my grandma Elsa's, authentic Swedish Meatballs. I've taken a few steps to make them a little bit more healthy without sacrificing to much taste. These are the meatballs I grew up with and that I am now making for all of my friends, and everybody loves them (or so they tell me...). Check it out, cook up a batch of your own, and serve them with the traditional Swedish sides.Episode 8: Cooking Swedish MeatballsSwedish Meatball RecipeMix together in a bowl:1/2 lb ground beef1/2 lb ground porkHalf a yellow onion, finely chopped1 egg5 tbs plain bread crumbs1 tbs watersalt and white pepper to tasteWork mixture together with hands. Form and roll into round, small, balls. Place on plate, cover with plastic, and refrigerate for 30 min. Remove from fridge and pan fry with butter in skillet on medium/high until nice, dark brown on all sides. Transfer to bowl and cover with foil to keep warm.Pour water or milk into

1 lb of chopped beef3 eggs4 slices of white bread (crust removed) wet with hot water and squeeze out excess water.Salt, Pepper, Garlic Powder (to taste)1/4 cup of grated romano cheesebread crumbs to coat meatballsoil to fry meatballsPlace chopped beef in a large bowl, add eggs, wet bread, salt, pepper, garlic powder and grated cheese.Mix well and shape into ballsCoat balls with bread crumbs and fry till browned all over.Drain on paper towels.

This recipe is simply fantastico!!! If you have the time and the hunger for an exquisite Italian meal, try this. Your guests and family will keep coming back for more. Served with sauteed zuchini squash, garlic, onions, and mushrooms, and REAL garlic bread, linguini or rigitoni and chianti? Oh MY!! For the braciole: 1 1/2 cups milk2 cups cubed (1/2 inch) day-old Italian bread2 hard-boiled eggs, peeled and coarsely chopped1/3 cup chopped fresh Italian parsley1/4 cup freshly grated Parmigiano-Reggiano cheese1/4 cup raisins1/4 cup toasted pine nuts1 clove garlic, chopped fine2 pounds beef bottom round, cut into 12 slices, each 1/2-inch thick12 slices (about 6 ounces) imported Italian prosciutto1/4 pound imported provolone cheese, cut into 1/4- by 1/4- by 2-inch sticksSalt, to tasteFreshly ground pepper, to taste For the sauce: 1/3 cup extra-virgin olive oil2 small onions (about 8 ounces), chopped2 cloves garlic, chopped fine3 (35-ounce) cans crushed Italian plum tomatoes (pref

Since 1957 when I reluctantlly decided to join the military, I went on a worldwide quest to find good Italian - no - EDIBLE - Italian restaurant food no matter where my travels brought me. I got spoiled early on in life from my mothers cooking. I've eaten Italian food in nearly every state in the union, and found only one restaurant that was worthy of my repeat business. Of all places, it was in Cour d' Alene, Idaho in 1974! Surprise!!! The ambiance of this restaurant was indescribable. We were met by a congenial hostess who spoke little English, but somehow knew we were famished. After asking her for a secluded table for 2, she handed us a wine goblet and led us through an arbor into the dining room. On the other side of the arbor, were four 55-gallon casks of imported Italian wines. Our first duty was to fill the free glass of wine. From there it was a feast beyond anything we ever expected. We had a delightful shrimp scampi for an appetizer, then on to the main meal which was a