br>Prepare your own favorite meatball recipe, then shape into about 1
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat.
Add the soup, sour cream, peas (with liquid) and potatoes, heat to boiling, stirring occasionally.
Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about 10 minutes.
Cover and simmer another 10 minutes longer.
Serve.
EGG DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough forms.
Make small 1-inch meatballs with your favorite recipe.
Cook meatballs in Dutch oven.
Cook vegetables in drippings; add tomatoes, paste and seasonings.
Add meatballs.
Bring to boil. Reduce heat to low.
Cover and simmer 30 minutes.
Stir in macaroni.
Cook 10 minutes.
Stir in spinach.
Cook 5 minutes. Remove bay leaves.
Garnish with cheese.
round beef with your favorite meatball recipe, then shape into about 1
mall meatballs using you favorite meatball recipe.
Place into a baking
Preheat oven to 350 degrees.
Mix together all meatball ingredients and roll into balls.
Bake on pan with sides such as cake pan or jelly roll pan for 20 minutes.
Meanwhile mix together all sauce ingredients in large pan on top of stove.
Simmer 15 minutes.
Once meatballs are baked add to sauce and mix well.
Simmer 15 minutes.
I like to simmer the meatballs and sauce in my crockpot.
In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.
If you are making my Parmesan meatball recipe use 2-1/2 to 3 pounds lean ground beef or use half beef and ground pork shape.
Shape into about 1-inch balls.
Place on a baking sheet.
Bake in a 350 degree F oven for 20-25 minutes or until cooked through.
Place in the prepared sauce.
hrough. Remove and place each meatball in a corn chip scoop
In a medium sauce pan mix ingredients and simmer til blended, add your prepared meatballs and simmer about fifteen minutes.
Looks exceptionally appetizing served on a white platter with a tooth pick set in each meatball.
I assure an empty platter!
nd thickens.
Pour over meatball mixture and stir gently to
auce to finish cooking.
Meatball mixture can also be cooked
Prepare the meatball recipe as directed on the recipe; transfer to a plate cover
Cook meatballs as directed (see recipe).
Mix brown sugar and cornstarch in skillet.
Add meatballs; stir in pineapple (with syrup), vinegar and soy sauce.
Heat to boiling, stirring occasionally.
Reduce heat.
Add meatballs.
Cover; simmer, stirring occasionally, for 10 minutes.
Stir in green pepper. Cover; simmer until crisp-tender, 5 minutes.
eatballs according to package or recipe directions. Heat sauce in microwave
reasts. Or simmer your favorite meatball recipe in the sauce for 15
he bowl add the remaining meatball ingredients. Mix until just evenly
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
ook the meatballs in the Meatball Sauce :
In a large
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.