1/2 to 2 inch meatballs. In large skillet heat oil
milk, Worcestershire, oats, garlic powder, Italian herbs, bullion and mix thoroughly
Combine all ingredients except meatballs on high heat and mix well. Taste and adjust seasonings to your liking.
Add meatballs and stir so that the sauce is evenly distributed and covers all the meatballs.
Turn down to low and cook 3 - 4 hours.
Cook the orzo in the chicken broth or water as directed on package. Drain well.
In a Dutch oven, combine the thawed meatballs and Italian dressing. Cook over medium heat to heat balls through.
Stir in the drained orzo, chopped artichoke hearts, spinach leaves and toasted walnuts. Heat and stir until spiinach is wilted.
Season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.
xture into golf ball-sized meatballs; the mixture will be sticky
with hands. Form into 20 meatballs.
Place them on lightly
nch balls.
Place the meatballs in a lightly greased 13x9x2
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.
ot while you prepare the meatballs. Stir occassionally. Don't
t 400 degrees.
Place meatballs in slow cooker, and move
ands, shape mixture into 8 meatballs.
Bring 2 tablespoons parsley
rumbs.
Mix all the meatballs ingredients well.
Form into
In large mixing bowl, mix all ingredients except the Italian bread crumbs.
Note: If you substitute beef or pork, delete 1 tblsp. vegetable oil.
Form into 2 inch meat balls.
For more intense Italian flavor, roll each meatball in the Italian bread crumbs.This is optional. If you are going to put the meatballs in sauce or soup do not roll in the crumbs.
Place on a baking pan that is non-stick.
Preheat oven 375*.
Cook on the middle rack for 30 - 35 minutes.
Makes 25 to 30 meatballs.
o high. Meanwhile, make the meatballs. In a medium mixing bowl
To make Meatballs:
Stir ingredients together in
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
length.
Remove the Italian Sausage (optional) from casing
ried tomatoes.
For the meatballs, squeeze the excess water from
Place ground beef,1 cup rice,seasoned salt and Italian seasoning in bowl. Mix well. I use my hands.
Roll into 16-18 golf ball sized meatballs.
Place remaining rice (1 1/2 cups) in bottom of 9x13 pan. Place meatballs on top of rice.
Mix broth and tomatoes together and pour over meatballs.
Cover tightly with foil and bake at 350 degrees for 1 hour. or until liquid is all absorbed.
Preheat oven to 375. Mix beef and spices (Italian seasoning, garlic, salt) in large bowl. Form into 24 meatballs (1 inch). Put meatballs in greased baking pan, spacing them evenly. Bake for 10 to 12 minutes until no longer pink inside.
Meanwhile, cook pasta (12 minutes after boiling reached) and drain.
Meanwhile, heat spaghetti sauce.
Serve - divide pasta between plates, add meatballs, spoon pasta sauce over and sprinkle with Parmesan cheese.