Mixnmatch Meatballs Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SELECT ONE MEAT
1 1/2 lbs: Ground beef,
1 1/2 lbs: Ground pork,
1 1/2 lbs: Ground lamb,
1 1/2 lbs: Ground veal,
1 1/2 lbs: Ground turkey,
SELECT ONE BROTH
1 tbsp: Instant beef or chicken bouillon granuales AND 1 1/3 cup Water,
.,
1 can: Condensed Chicken Broth, 10 3/4 oz
1 can: Condensed Beef Broth, 10 1/2 oz
SELECT ONE SEASONING
1/2 tsp: Dried Thyme, crushed
1/2 tsp: Dried Oregano, crushed
1/2 tsp: Dried Basil, crushed
1/2 tsp: Dried Marjoram, crushed
1/2 tsp: Dried Savory, crushed
SELECT ONE DAIRY PRODUCT
8 ounce: Dairy sour cream, or imitation sour cream
8 ounce: Plain yogurt,
8 ounce: Sour cream dip w/chives,
8 ounce: Cream cheese, softened
SELECT ONE STARCH
Hot Cooked Noodles,
Hot Cooked Spaghetti,
Hot Cooked Elbow Macaroni,
Hot Cooked Rice,
Hot Cooked Spaetzle,
USE ALL OF THESE
2: Eggs, beaten
1/4 cup: Milk,
1 1/2 cup: Soft Bread Crumbs, about 2 1/2 slices
1/4 tsp: Salt,
1/2 cup: Onions, chopped
1 tbsp: Cooking oil,
1 can: Mushroom, stems & pieces, 4 oz
2 tbsp: All-purpose flour,
Parsley, snipped
Directions:
In a bowl, combine the eggs and milk. Stir in bread crumbs and
salt. Add your choice of ground meat; mix well. Shape into about 60
(1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven
for 25 to 30 minutes or till done. Drain on paper toweling.
In a large skillet, cook onion in hot oil till tender, but not
brown. Add meatballs to skillet along with your choice of broth and
seasoning. Cover; simmer
10 minutes.
Remove meatballs from pan juices; skim fat. Add undrained
mushrooms. Bring to boiling; reduce heat. Stir flour into your choice
of dairy product. (If using cream cheese, stir in 2 tablespoons water
with flour.) (If using yogurt, use 3 tablespoons flour.)
Add flour mixture to pan juices. Cook and stir till thickened and
bubbly. Add meatballs; heat through. Serve over your choice of hot
pasta, rice, or spaetzle. Top with parsley.
Source: Better Homes & Gardens _His_Turn_to_Cook_
: (c) 1983 by Meredith Corporation, Des Moines, Iowa.
: ISBN: 0-0696-00875-0
Posted by: Jim Speerbrecher, 10/93
Source from luhu.jp
salt. Add your choice of ground meat; mix well. Shape into about 60
(1-inch) meatballs. Place in shallow baking pan. Bake in 375F oven
for 25 to 30 minutes or till done. Drain on paper toweling.
In a large skillet, cook onion in hot oil till tender, but not
brown. Add meatballs to skillet along with your choice of broth and
seasoning. Cover; simmer
10 minutes.
Remove meatballs from pan juices; skim fat. Add undrained
mushrooms. Bring to boiling; reduce heat. Stir flour into your choice
of dairy product. (If using cream cheese, stir in 2 tablespoons water
with flour.) (If using yogurt, use 3 tablespoons flour.)
Add flour mixture to pan juices. Cook and stir till thickened and
bubbly. Add meatballs; heat through. Serve over your choice of hot
pasta, rice, or spaetzle. Top with parsley.
Source: Better Homes & Gardens _His_Turn_to_Cook_
: (c) 1983 by Meredith Corporation, Des Moines, Iowa.
: ISBN: 0-0696-00875-0
Posted by: Jim Speerbrecher, 10/93
Source from luhu.jp