Find Recipes Instantly! (Type the Recipe name or any Ingredient) Manhattan Meatballs 2 pounds ground round (very lean) 2 cups dry bread crumbs 2 eggs 1/2 cup minced onion 2 tablespoons chopped fresh parsley 2 teaspoons salt 1 cup barbecue sauce 1 1/2 (16 ounce) jars pineapple preserves Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a medium-size mixing bowl, mix barbecue sauce and pineapple preserves together. 3 In a medium-size mixing bowl, combine meat, breadcrumbs, eggs, onions, salt, and parsley. Mix well and form into bite-size balls. Arrange the balls in a single layer in a 9x13 inch baking dish. Pour the barbecue sauce mixture evenly over the meatballs. 4 Bake for 30 to 45 minutes, until the meat is cooked. Makes 12 servings Meatballs and Sauce 5 pounds Italian meatballs 1 (10.75 ounce) can condensed cream of mushroom soup 3/4 cup water 2 cups sour cream Directions 1 Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors. 2 Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot. Makes 20 servings Sweet and Sour Meatballs V 1 cup milk 1 cup fresh bread crumbs 2 pounds ground beef 1/3 cup finely chopped onion 1 egg 1 teaspoon salt ground black pepper to taste 2 (12 ounce) bottles chile sauce 1 cup grape jelly 1/2 cup water 1 cup sour cream Directions 1 In a mixing bowl, combine the milk and bread crumbs. Add ground beef, onion, egg, salt and pepper. Mix thoroughly and form into 1 inch balls. 2 In a large saucepan, combine chili sauce, grape jelly and water; bring to a simmer. Gently drop the meatballs into the chili sauce mixture and simmer for about 1 hour. Occasionally skim off excess fat, as necessary. 3 Stir in sour cream just before serving. Remove from heat before sour cream comes to a boil. Koftay 1 1/4 pounds lean ground beef 2 onions, thinly sliced 1 teaspoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/2 teaspoon ground cumin 1/2 teaspoon ground cardamom 1 tablespoon vegetable oil 1 cup yogurt 1/2 cup dry lentils 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon crushed coriander seed 2 1/2 cups water crushed red pepper to taste salt to taste Directions 1 In a medium bowl, mix lean ground beef, onions, chili powder, black pepper, cloves, cumin and cardamom. Shape the mixture into approximately six 2 inch meatballs. 2 In a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender. Mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt. Place the meatballs into the mixture. Reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender. Makes 6 meatballs Swedish Cardamom Meatballs 2 cups bread crumbs 1/2 cup milk 1 pound ground beef 1 pound ground pork 3 egg 1 cup chopped yellow onion salt and pepper to taste 1 tablespoon ground cardamom 1 cup butter, divided 6 cups sliced yellow onions 1/2 cup sugar salt and pepper to taste 3 cups beef broth 2 cups heavy cream 3 tablespoons dry gravy maker mix 1 teaspoon monosodium glutamate (MSG) 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 3 tablespoons cornstarch 1/4 cup water Directions 1 In large mixing bowl, soak bread crumbs in milk for 5 minutes. Mix in meat, eggs, and chopped onions. Season with cardamom and salt and pepper to taste. Roll into 1 to 1 1/2 inch meatballs. 2 Saute meatballs in 1/4 cup butter for approximately 20 minutes. 3 In a separate skillet, saute sliced onions with 1/4 cup butter and sugar until caramelized, about 10 to 15 minutes. Season with salt and pepper to taste. 4 Remove mixtures (the meatballs and the onions) from both pans, and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. 5 Place the contents of both saute pans into one large pot, and stir in the cream and onions. Season with gravy maker seasoning, monosodium glutamate, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Make a slurry with cornstarch and water; whisk the slurry into the cream sauce. Add meatballs, and simmer approximately 20 to 30 minutes. Makes 12 servings Swedish Meat Balls 2 T. butter 3 T. minced onion 1 cup fresh bread crumbs 1 cup milk or part milk - part cream 3/4 lb. ground round beef 1/4 lb. ground veal 1/4 lb. ground pork 1 egg Salt & pepper 1/4 cup flour 3/4 cup cream or evaporated milk In skillet melt 1 T. butter & saute onions until brown. Soak bread crumbs in milk. Add meats, egg, onion, salt & pepper & mix well. Shape into small balls & roll in flour. Reserve 1 T. flour. Melt remaining butter in skillet (or add enough extra butter to cover bottom of pan). Brown meat balls over medium heat, shaking pan while cooking to retain round shape of balls. When browned on all sides, remove balls to serving dish & keep warm. Combine reserved flour with cream & stir into pan juices. Simmer 3 - 4 minutes, stirring constantly. Pour gravy over meat balls & serve in a chafing dish with toothpicks. Swedish Meatballs II 6 tablespoons butter or margarine, divided 1 onion, chopped 1 cup dried bread crumbs 1 cup evaporated milk, divided 1 1/2 pounds ground beef 1 egg, beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 pinch dried parsley 1 1/2 teaspoons all-purpose flour 1 tablespoon tomato sauce ground nutmeg to taste Directions 1 Melt 3 tablespoons butter or margarine in a large skillet over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. 2 In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste. Mix well and form into golf ball sized meatballs. 3 Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs. Carefully shake the skillet to turn the meatballs, as needed. Saute for 10 to 15 minutes, or until meatballs are browned on all sides. Transfer the meatballs to a serving platter, reserving the liquid in the skillet. 4 Add the flour to the skillet and stir until smooth. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy. Strain over meatballs. Makes 4 servings Swedish Meatballs III 1 tablespoon margarine 1 onion, finely diced 1/2 cup crushed saltine crackers 1 1/2 pounds ground beef 1 egg 1/4 teaspoon ground nutmeg 1 pinch ground allspice 1/4 teaspoon minced garlic 1 packet dry white sauce mix 4 tablespoons chopped fresh dill 1 teaspoon sage 2 tablespoons all-purpose flour 1/4 cup whipping cream Directions 1 Melt margarine in a medium frying pan over medium heat. Cook onion in margarine, stirring often, until tender. Transfer to a large bowl. 2 Mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. Shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. Sprinkle with minced garlic, and cover with foil. 3 Bake in preheated 350 degrees F (175 degrees C) for 15 minutes, or until cooked through. 4 Make white sauce, following the directions on the packet. Stir in dill, sage, flour, and whipping cream. 5 Turn off heat in oven, and remove foil cover. Pour sauce over meatballs, and leave in oven for 10 minutes.Makes 6 servings Sweet and Sour Meatballs II 3 pounds ground beef 1/3 cup dried onion flakes 1 1/2 cups dry bread crumbs 1 tablespoon salt 1 teaspoon ground nutmeg 3 eggs 3/4 cup milk 1 cup cider vinegar 2 cups brown sugar, firmly packed 2 tablespoons mustard powder 1 cup water, divided 2 tablespoons cornstarch Directions: 1 To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk. 2 Preheat oven to 400 degrees F (200 degrees C). 3 Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C). 4 To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more. 5 Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.Makes 120 meatballs Sweet and Sour Meatballs IV 5 tablespoons beef bouillon granules, divided 1/4 cup water 1 1/2 pounds lean ground beef 1 cup dry bread crumbs 3/4 cup minced onion 1 egg 1 (20 ounce) can pineapple chunks, drained with juice reserved 1/3 cup fresh lemon juice 3 tablespoons packed brown sugar 2 tablespoons soy sauce 1 teaspoon grated fresh ginger root 2 tablespoons cornstarch 1 green bell pepper, chopped Directions 1 In a small saucepan, bring the 1/4 cup of water to a boil and dissolve 2 teaspoons of the bouillon granules. Set aside and let cool. 2 In a mixing bowl, combine the ground beef, bread crumbs, onion and egg. Pour in the dissolved bouillon. Mix thoroughly. Shape into meatballs, about 1 to 2 inches in diameter. Brown the meatballs on all sides in a large saucepan over medium heat. 3 In a small mixing bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules and ginger. Pour into the pan with meatballs. Cover and simmer for 25 minutes. 4 In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and the pineapple chunks; heat thoroughly. Makes 4 to 6 servings