Italian Meatballs and Ravioli:
Bring water
hands are better as my Italian grandmother will gladly tell you
Place frozen meatballs in bottom of round casserole.
Sprinkle frozen spinach on top of meatballs.
Whisk beefstock, sourcream, dill, cumin, lemon juice, salt and cornstarch together in seperate bowl.
Pour over meatballs, cover and bake in 350 degree oven for 45 minutes or until done.
Stir halfway through cooking and take off lid to thicken sauce.
Serve over rice or egg noodles.
Add extra sourcream after cooking if you like a stroganoffy sauce.
Shape into meatballs a little bigger than a golf ball -- for some reason, Italian meatballs are always huge but they taste so great!
Brown in oil or bake in a 350\u00b0 oven until browned then add to a basil - tomato sauce (your own recipe) or mine when I post it.
For a few good variations add: Italian sausage, ribs (mmm).
This is not for the calorie-counting/cholesterol-watching crowd!
Cook onion and garlic in oil until tender, but not brown. Stir in the next 8 ingredients.
Simmer, uncovered, for 30 minutes.
Remove bay leaf.
Add Italian meatballs.
Cover loosely; cook for 30 minutes.
Serve over spaghetti.
Pass Parmesan cheese. Serves 8.
ntil firm.
4.Build meatballs using a 1 TBSP cookie
eadcrumbs or cheese). Form meatballs into balls about 1 1
br>Mix ground meat, eggs, italian seasoning, grated cheese, salt & pepper
with hands. Form into 20 meatballs.
Place them on lightly
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
br>Mix well. Shape into meatballs.
You can make them
t 400 degrees.
Place meatballs in slow cooker, and move
Mix all ingredients together in a large bowl.
Shape into small meatballs.
Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
Continue simmering until sauce reaches desired consistency and meatballs are cooked through.
length.
Remove the Italian Sausage (optional) from casing
aking sheets.
Bake the meatballs until lightly browned and cooked
Heat oil in a large frying pan over high heat. Saute bacon for 2-3 mins, until crisp. Remove from pan. Add meatballs and cook for 4-5 mins, until cooked through. Return bacon to pan along with tomato puree and beans. Simmer for 3-4 mins, until beans are tender.
Add spaghetti and toss to combine. Top with basil leaves and cracked black pepper.
br>Shape into medium size meatballs about 2 1/2\" or
Preheat oven to 350 degrees fahrenheit.
Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
Remove from heat and combine all ingredients in a big bowl.
Form mixture into 24 small meatballs
Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
(I use cooking oil spray to grease the pans for less fat.).
he ground beef, garlic powder,italian bread crumbs, eggs, chopped garlic
eat, garlic powder, black pepper, italian seasoning, parsley, onions, seasoned bread