hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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.
esistant bag.
PLACE uncooked meatballs into a bag containing flour
il cooking spray.
Roll meatballs into golfball sized balls.
Lentil Meatballs:
Preheat the oven to
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan.
Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes.
Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley.
Serve over noodles or rice.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil.
Bring sauce to a boil and turn down the heat to simmer.
In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley.
Shape into balls the size of a golf ball.
Try to make 40 meat balls.
In a skillet, fry meatballs in hot olive oil until brown.
Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
Chop onion.
Mix all ingredients except sauce well.
Shape into 12 meatballs.
Cook in heated frypan until browned.
Serve Tangy Tomato Sauce over meatballs.
Makes 6 servings (2 meatballs each).
Double sauce recipe for 1/2 bag of Italian meatballs from Sam's Wholesale.
Place meatballs in crock-pot and pour sauce over them.
Let simmer until hot.
Mix together frozen meatballs, sauce and onion in a crock pot.
Cover and cook on LOW 4-6 hours or until meatballs are heated through and onion is tender.
Place meatballs on rolls and top with cheese. Place under broiler for a minute or two to let cheese melt.
In a medium bowl, mix the ground beef, bread, onions, parsley, eggs, cheese, and garlic.
Add salt and pepper to taste; If the mixture is dry, add 1/2 cup of cold water and mix well. Form into about 12 meatballs.
Place the meatballs in a saute pan with the olive oil and fry over medium to high heat until brown, about 10 to 15 minutes.
Mix all ingredients except Sour Cream Sauce.
Shape into 1 1/4-inch balls.
Place meatballs on rack in broiler pan.
Bake at 375\u00b0
for 20 minutes.
Keep warm.
Prepare sauce.
Serve hot.
Place tomato sauce, tomato paste and spices into a crock-pot or large saucepan on low for 3 to 6 hours.
One hour before serving, add meatballs and pepperoni, sliced thick.
Remove onion. Serve over cooked pasta of your choice.
Combine sauce ingredients in crock pot, stirring well.
In a large bowl, mix together the meatball ingredients.
Form into balls, and drop into sauce.
(Pat first layer down into the sauce before adding another layer).
Place lid on crock pot, and cook on low for about 8 hours.
Skim grease from surface with a ladle, then stir before serving.
Heat oven to 350\u00b0.
Mix meat, eggs, onion, garlic and seasonings in large bowl until well blended.
Shape into 1-inch balls.
Place meatballs on rack in 15 x 10 x 1-inch jelly roll pan.
Bake 15 to 20 minutes or until lightly browned.
Serve with Cucumber Sauce.
Mix all ingredients (except oil and tomato sauce) with hands in a large bowl.
When mixed, form 1 1/2 to 2-inch diameter balls. Fry in olive oil until browned and crusty on outside.
Put in tomato sauce and simmer 1 hour.
br>My Note: Double the recipe because its going to go
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).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).