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>Prepare your own favorite meatball recipe, then shape into about
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.
Combine all ingredients, except flour and oil,
in large bowl. Using about 1 tablespoon of mixture for each meatball, shape into balls.
Roll each meatball lightly in flour to coat.
Place in single layer on a baking sheet.
Refrigerate 1 hour or up to 2 days.
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!
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.
Form meat mixture into 40 meatballs using a rounded teaspoonful for each.
Brown meatballs lightly in 1 tablespoon vegetable oil. Cover and cook over low heat for 5 minutes. Drain excess fat.
Combine the chili sauce and jelly.
Pour over meatballs.
Heat, stirring until jelly is melted. Simmer 10 to 12 minutes until sauce thickens; baste occasionally.
Makes 40 appetizer meatballs.
Combine ground beef, eggs, crumbs, 1/4 cup minced onions, green pepper, 1/2 teaspoon Worcestershire sauce, salt and pepper in a large bowl.
Stir well.
Shape mixture into 1-inch balls.
Press one cube of cheese into center of each meatball.
Cook meatballs in a large skillet, medium heat, until browned on all sides.
Drain well and set meatballs aside.
Heat oil in a large pot over medium heat.
Add onions and peppers and cook, stirring often, 10 minutes or until vegetables are soft.
Add garlic, oregano, and basil.
Stir until garlic is fragrant.
Stir in tomato juice and water, and stirring occasionally, bring to boil.
Stir in pasta; cook 12 to 15 minutes or until pasta is firm-tender.
Stir in meatballs and canned tomatoes, salt and pepper, simmer 5 minutes or until meatballs are hot.
In skillet over medium heat cook meatballs 5 to 6 minutes or until heated through; turn frequently to brown.
To assemble kebabs, wrap 1 basil leaf around 1 cherry tomato; thread onto skewer. Thread 1 heated meatball. Wrap 1 mozzarella ball with a halved salami slice; thread onto skewer. Repeat with remaining ingredients to form 12 skewers.
couple of wonderful sounding recipes for it here at'Zaar
Roll meatball mix into quarter size balls.
Put in heavy pan.
ith pasta or as an appetizer.
Put flour into a
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.
nto the middle of the meatball with your pinkie and stuff
crunchy bite of the meatball).
Chop up the shrimp
nd sauces such as the meatball sauce below.
To make