hands are better as my Italian grandmother will gladly tell you
Italian Meatballs and Ravioli:
Bring water
br>Shape into medium size meatballs about 2 1/2\" or
asil, sausage, pork chops, and meatballs to the tomato sauce and
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!
Meat must be fresh or used immediately once defrosted. Combine all ingredients really well with very clean hands.
Form into meatballs of your desired size.
Heat electric skillet to medium heat.
Add a tablespoon of olive oil and rotate to spread oil over pan bottom.
Place meatballs in skillet and brown slowly on all sides.
Once browned, reduce heat, cover and cook through, about 20 minutes more.
Serve with traditional tomato sauce over spaghetti.
I like to cook the orzo separately and then add it to the soup at the end.
Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour.
When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
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.
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.
ell.
To make the meatballs: With damp hands, take a
eef into small meatballs using you favorite meatball recipe.
Place into
ntil firm.
4.Build meatballs using a 1 TBSP cookie
length.
Remove the Italian Sausage (optional) from casing
br>Add fresh or frozen meatballs (or browned ground beef) to
In crockpot, stir together first four ingredients (use a crockpot liner for really easy clean up!). Add meatballs and stir. Cook on low for 4-5 hours until heated through. Add salt and pepper for taste, if desired, but watch the salt -- if not using low sodium soup, can quickly become too salty for my taste.
This recipe makes quite a bit of good gravy to serve over hot noodles or potatoes. Yum!
Prepare the meatball recipe as directed on the recipe; transfer to a plate
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
ve found that baking the meatballs on a rack placed
Preparation For MEATBALLS.
1. Mix all ingredients
lace the ground beef and italian sausage in a large bowl