Combine ground beef and 1/2 the parsley. Shape into meatballs, each using
side.
For the meatballs, mix the ground beef, diced onions, egg
Combine ground beef, onion, cilantro, garlic, ginger, fish
Heat oil in a frying pan over medium heat. Cook meatballs, turning, for 3 mins, or until browned. Transfer to a heatproof plate.
Add curry paste to pan and cook, stirring, for 1 min, or until fragrant. Stir in coconut milk and 1/4 cup water. Bring to a simmer. Stir in meatballs and green beans. Simmer, stirring occasionally, for 5 mins, or until cooked through and sauce has reduced.
Distribute cooked rice between serving bowls and top with curry. Serve sprinkled with cilantro.
nd place in pot with meatballs.
Mince the stems and
For the meatballs: Preheat the oven to 375
he onion mixture and the beef, season to taste with salt
lives and shape into 12 meatballs.
Heat the oil in
Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil.
Mix ground beef, bread crumbs, eggs, blue cheese, onion, pepper, and salt together in a bowl; shape into 22 meatballs and arrange onto prepared pan.
Bake meatballs until they are very firm, hot, and grey in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
In a large bowl, combine beef, salt, onion, oregano, rosemary and rice.
Shape the mixture into 1 1/2-inch balls.
Heat the oil in a heavy 12-inch skillet over moderately low heat for about 1 minute.
Cut the meatballs, uncovered, turning frequently until browned on all sides (about 5 minutes).
Add the tomato sauce and water; cover and simmer for 30 minutes.
Serve with a green salad and crusty Italian bread.
Makes 4 servings.
Make your favorite ground beef meatballs, making them cocktail size.
Place on a jelly roll pan and partially bake them (about 15 minutes at 350\u00b0).
In a medium saucepan over low heat, blend jelly and chili sauce together. Remove from heat.
Place meatballs in a crock-pot, top with sauce, cover and simmer 4 to 5 hours on low (2 to 3 hours on high).
Cook ground beef in stockpot or Dutch oven,
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Combine meat, onion, garlic, stock powder, breadcrumbs, egg, nutmeg and mint together and mix well in a bowl.
Roll 2 level tsp of mixture into balls.
Heat oil in a pan, add meatballs.
Cook until brown and tender.
Drain on absorbent paper.
Serve with sauce.
Can serve with the satay sauce that I have also posted.
Combine all ingredients in large bowl; mix lightly but thoroughly.
Using a 1 tablespoon measure, shape into 1-inch balls. Place in a single layer on lightly oiled foil-lined baking trays.
Cook in 400F oven for 15-20 minutes or until completely cooked and digital rapid-read thermometer inserted in the center of several meatballs reads 160\u00b0F.
Directions\t Mix everything together, except the oil. Form into 10 meatballs. Heat oil in a skillet and brown the balls on all sides for about 5 minutes. Drain on paper towels. Serve over rice or couscous or can be served as an appetizer.
b>beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs
Mix ground beef, egg, onion, carrots, breadcrumbs, milk,
riander.
TO MAKE THE MEATBALLS: Soak the crumbled bread