Brown onion in 1 tablespoon of butter. Add all the ingredients, including the onion into a pot or crockpot.
The original recipe said to simmer meatballs (I use about 50 frozen meatballs)in sauce for 2 hours, however I have simmered them in a crockpot all day. For a party, I put all the ingredients, including the meatballs in the crockpot and put it in the refrig. overnight. The next day, I plug in the crockpot, stir once in a while and enjoy!
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Combine first 8 ingredients and shape into bite-sized meatballs.
Brown and serve with Appetizer Sauce.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
Combine jelly and chili sauce in large saucepan or crock-pot. Stir until well mixed, then add meatballs.
Cook on low for several hours.
Serve with sauce.
Combine soy sauce, chili sauce, jelly and mustard. Place meatballs in crock-pot and pour sauce over them. Let them cook 3 to 4 hours on low.
Combine ingredients for meat mixture and seperately in a large covered saucepan or pot bring all the sauce ingredients to a simmer. When nice and hot start forming small meatballs (they will expand somewhat) and drop gently into the sauce. Lower heat and cook for 2 hours. Serve over rice with a little sauce.
Combine first 4 ingredients in large bowl.
Combine rest of ingredients in medium bowl.
Shape meat mixture into small balls and place in large baking pan.
Pour sauce mixture over meatballs, evenly.
Bake at 350\u00b0 for 1 hour.
egrees f. Mix together all meatball ingredients. If mixture seems too
ooked, add to the Ragu sauce. Serve hot and provide small
Mix ground beef, onion, flour and milk together.
Make into small balls and brown well.
Drain off fat.
Mix grape jelly and chili sauce; add meatballs.
Simmer 30 minutes.
Stir often so meatballs become well glazed.
Combine chili sauce, jelly and lemon juice and heat until jelly is dissolved.
Add meatballs and simmer as long as desired. Serve hot.
In a large bowl, lightly mix together the ground meat, oat bran, lemon rind, eggs, cheese, parsley, onion, garlic, salt, pepper, allspice, oregano and basil.
Refrigerate several hours or overnight.
Heat oven to 375.
Form mixture into 1 1/4\" meatballs.
Place meatballs on baking sheet and cook for 15 minutes.
Add to tomato sauce and simmer, partially covered, 45 minutes.
Cook pasta al dente, drain and toss with sauce. Pile pasta on a platter and top with extra sauce and meatballs.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Combine pork, water chestnuts, onions, ginger, salt, soy sauce, egg, and bread crumbs in a large bowl; mix well.
Shape into 36 balls.
Roll in cornstarch to coat lightly, shaking off excess.
Brown in oil in a large skillet.
Remove balls as they brown to a roasting pan; cover loosely with foil.
Bake in a moderate oven 350\u00b0 for 20 minutes, or until thoroughly cooked. Combine with sweet and sour sauce.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
nd drain.
To make appetizer sauce - Mix all ingredients together just
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup