How to make meatballs

Almost every house wife has her own secret recipe. This is a traditional Swedish recipe.

(Serves 4)

* 1/2 cup bread crumbs
* 1/2 cup milk
* 1 small onion
* 1 lb ground meat (mixture of beef and pork)
* 1 egg
* salt and pepper
Procedure

1. Mix bread crumbs and milk. Let it swell for about 10 minutes.
2. Mince the onion and fry it until soft.
3. Mix all the ingredients.
4. Form into small balls with your hands. This is easier to do with wet hands. The size of the balls can vary a little, but a cherry is too small and a ping-pong ball is too big.
5. Fry the balls in butter in a frying pan (medium hot) for about 5 minutes. Turn them around to get them fried on all sides. The balls get dark brown.

Notes
It's a little bit tricky to get the balls round. Don't put all the meatballs in the frying pan at once. Sometimes it is better to fry them in the owen on a large plate, shaking now and then to get the round shape.

If you don´t have bread crumbs you can use oat flakes

When you cook with wild meat, remember it is kind of dry. As I like it, there is always a plus to add cream into the minced meat.

Ingrediences:
1 lb of minced moose meat (or other wild meat)
3 egg yokes
1 cup cream
1 teaspoon salt
1 teaspoon grated white pepper
A pinch of Cajun pepper
1-2 tablespoons of bread crumbs
Butter for the frying

1. Heat up the oven to 150 C. Mix the meat first with the yokes and then the cream. Spice it up with salt and the peppers. (Why not now fry a little bun to try the flavour.)
2. Form paddies or meatballs and turn them carefully in the bread crumbs. Use a frying pan that later can be put into the oven. Put the butter in the frying pan and heat it up until the butter turns brown. Fry them so they get a golden colour.
3. Put the frying pan in the oven and lett hem cook 5-7 minutes. When you push a stick into the ball or pad there should be a clear liquid coming out. Then they are done.

Serve with:
Mashed potatoes
Peas
Lingonberries
And if you have - some tasty mushrooms fried in butter

RECIPE:
500 g mince meat
1 small onion, finely chopped
1 fresh chili, finely chopped
3 cloves garlic, finely chopped
3-4 cm of ginger, grated (you can also use dry ginger powder, about 3tsp)
1 egg
salt and pepper

Mix all the ingredients together and start forming balls. Wet your hands with water, then the mixtrure does not stick on your hands. It is up to you if you want to do big or small ones. If you are going to fry them, it is better to make them small. But if you are just going to drop them down in the sauce and boil them, bigger are quicker! Put them cold to rest for about half an hour.

Meanwhile you start preparing the tomato sauce:
1 small onion, finely chopped
3 cloves of garlic, finely chopped
2 tins of crushed tomatoes
1 stock cube
1 bunch of cilantro, chop up the leaves

Sautee the onion in a pan until soft, add the garlic. After a minute or two, add the tomatoes and stock cube, let it all boil together for about five minutes.
If you want to boil the meatballs, add about half a cup of water and bring it all to the boil. Slide down the meatballs in the tomatosauce and let it boil until the meatballs are well done, 10-15 minutes (depends on the size). Add the cilantro.
For fried meatballs, heat a frying pan and fry the meatballs in a mixture of oil and butter. When almost ready, add the tomato sauce. Let it all come together, about five minutes, then add the cilantro.
Serve with basmati rice!

Ingrediences:
1 lb minced meat
½ cup ricotta, (Italian fresh cheese)
½ cup chopped herbes (like parsley and basil)
The grated peels of one lemon
2 finely chopped garlic cloves
2 finely chopped small onions
1,5 tablespoon salt
½ tablespoon grated white pepper

1. Mix the ricotta cheese with the herbes; the lemon peels; garlic an onion: add salt and pepper:
2. Add the minced meat and stir until it is well mixed: make meatballs
3. Fry the balls little by little in a pan with butter: putt hem all back into the pan and lett hem cook a few minutes - not too warm.

Serve the lemon flavoured meatballs with mashed potatoes spiced with parmesan cheese! Yummi!

recipe from Sanna Friborg, LevaBo

Ingredients for 4 servings:

1 lb minced meat
1 teaspoon dried or 10 teaspoons freshly cut thyme
1 teaspoon salt
½ teaspoon pepper
0,25 lb feta cheese
1 tablespoon olive oil
One can with crushed tomatoes and chilli (almost 1 lb)
1 tablespoon honey

Mix the mince meat with the salt, pepper and thyme. Form about 16 large meatballs. Use wet hands to make it easier.
Cut the feta cheese into cubes and push them into the meatballs
Fry the meatballs all around in oil in a not too hot pan (5 minutes)
Tomato sauce:
Heat up the crushed tomatoes in a kettle and add the honey.
Put all the meatballs into the sauce.
Serve with potato or bread and mixed salad! Mmmmm

In Italy, meatballs are known as polpette and are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are: beef and or pork and sometimes turkey, salt, black pepper, garlic powder, olive oil, romano cheese, eggs, bread crumbs and parsley, mixed and rolled by hand to a golf ball size.

ITALIAN MEAT BALLS

2 lbs ground chuck
1 to 1/1/2 cups Progresso Italian bread crumbs
2 eggs
1/2 cup milk
1/2 cup Romano cheese
salt and pepper
garlic powder
onion powder
oregano
basil

Mix all ingredients together. The spices just add to taste.

Make into balls and place in cooking spaghetti sauce.
SAUCE:

3 cans tomato paste
1 lg. can whole tomatoes
1/4 c. olive oil
3 tsp. oregano
1 tsp. basil (fresh leaves or dry)
1/4 sliced green pepper
1 c. fresh mushrooms
4 cloves diced garlic
1 fresh chopped green onion

Simmer for 1 1/2 hours. When adding paste, also add 3 cans water.

1 cup "lite" coconut milk
2 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 pound lean ground pork or beef
1/2 cup chopped scallions
1/4 cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
2 teaspoons seeded and minced fresh chile pepper
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 teaspoons extra-virgin olive oil
1 medium head Boston or iceberg lettuce
1/4 cup chopped fresh basil or Thai basil
1 tablespoon freshly grated lemon zest

1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
2. Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into
a ball.
3. Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
4. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
5. Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

In Spain and Latin America, meatballs are called Albondigas.
Things You'll Need:

* Milk For Soaking The Bread
* 2 tbsp. canola oil
* 3/4 lb. ground beef
* 1 cup tomato puree
* 1 tsp. freshly cracked black pepper - plus more for seasoning the broth
* 2 tsp. salt - plus more for seasoning the broth
* 2 large eggs - beaten
* 2 large onions - peeled and minced
* 2 garlic cloves - peeled and minced
* 1 tsp. ground coriander
* 1/2 tsp. garlic powders
* 3/4 lb. ground porks
* 2 slices French bread - each 1/2 inch thick
* 2 qts. beef broth

Step by Step:
Step1
Soak the slices of bread in the milk. When the bread is soft, squeeze as much of the milk out of it as you can and then tear it into very small pieces.
Step2
Combine the bread, meat, half of the minced onion, eggs, salt, pepper, garlic powder and coriander in a large bowl. Mix the ingredients together with your fingers until it is all thoroughly combined.
Step3
Using your hands, roll the meat into 24 balls of equal size. Heat the oil and the remaining onion in a large pot over medium heat.
Step4
Cook for 6 minutes or until the onion is soft and translucent. Add the garlic and cook 2 minutes longer while stirring.
Step5
Add the tomato puree and cook for another 2 minutes. Add the broth to the pot and turn the heat to high.
Step6
When the mixture boils, add the meatballs and reduce the heat to medium-low. Cover and simmer for 30 to 40 minutes or until the meatballs are completely cooked.
Step7
Taste the broth for seasoning and add salt and pepper if preferred.

Swedish Faux Meatballs

Posted by Tiffany at recipegoldmine.com 2/11/2002 6:51 pm

Makes 6 servings.

3 slices bread, crumbled
2 tablespoons chopped onion
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
3/4 cup skim milk
2 (12 ounce) packages frozen burger-style crumbles
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable broth
1 cup half-and-half cream

Heat oven to 325 degrees F (165 degrees C).

In a large bowl combine bread crumbs, onion, pepper, nutmeg and milk. Stir in burger-style crumbles until well blended. Form into 1 1/2-inch balls.

Ingredients:

2 eggs, beaten
3 egg whites, beaten
1 small onion, finely chopped
3 T. parsley
1 1/2 t. poultry seasoning
2 garlic cloves, minced
1/2 t. salt
1 1/4 c. finely crushed reduced sodium saltine crackers
3/4 c. ground walnuts
3/4 c. shredded reduced fat cheddar cheese
(I used Daiya mozzarella)

In a bowl, combine the first seven ingredients.
Add the crackers, walnuts, and cheese and mix well.
Coat hands with oil and shape mixture into 1 inch meatballs.

Fry in oil over medium heat until well browned,
turning "meatballs" frequently to prevent burning.
Then eat as is, or put in your favorite pasta sauce.

Turkey Meatballs:
2 pounds ground turkey
1 onion, grated
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seeds
Salt and pepper, to taste
1 egg, lightly beaten (optional)

2 tablespoons olive oil
About 3 cups of your favorite tomato sauce
8 French rolls (each about 5 inches long and 3 inches wide); or 3 Italian breads (about 15 inches long and 3 inches wide), sliced into 3 pieces each, with the insides pulled out

1. Prepare the meatballs: Combine all the ingredients in a bowl. Form into 24 meatballs, about 1 1D2 inches in diameter.

2. Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to a paper towel to drain.

3. Warm the tomato sauce over medium heat in another skillet. Add the meatballs and cook for 10 to 12 minutes, spooning sauce over them.

4. To serve, spoon about 1/4 cup of tomato sauce into each roll, coating well; spoon 3 meatballs into each bread. Wrap the sandwiches in foil for the road.

Ingredients for 4 portions

1 lb mince meat from cow
2 eggs
1-2 tsk salt
1 tsk cumin
1tsk cinnamon
½ tsp cayenne pepper
1 msk olive oil
1½ cup strained tomatoes
½cup water
½ msk brown sugar

Now mix all these ingredients thoroughly and make 10-12 paddies. Fry them in butter in a not too hot pan. Decorate with fresh parsley. I suggest that you serve them with sallad and your favourtie base food like rice, cous cous or potatoes.