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BASIC MEATBALLS RECIPE 1 1/2 c. bread crumbs, soaked in 3/4 c. milk or tomato juice or 1 1/2 c. dry stuffing mix, soaked in 3 c. liquid 2 eggs, beaten 1 large onion, chopped and sauteed in 2 Tbsp. butter 2 lb. ground beef or 1 lb. beef, 1/2 lb. ground pork and 1/2 lb. ground veal 2 tsp. salt 1/4 tsp. pepper butter for sauteing meatballs Optional Additions (use only 1 per batch): 4 Tbsp. grated Parmesan cheese (with 1 Tbsp. mixed Italian seasoning) 1 c. applesauce with 1/2 tsp. nutmeg, mace or allspice 2 Tbsp. steak sauce or Worcestershire sauce Mix soaked bread crumbs, eggs and onion in large bowl. Mixture will be runny. Mix in all the ground meat, salt, pepper and any optional addition you choose to use. If mixture is too stiff, add a little more liquid until manageable. Roll into small meatballs, using about 1 rounded teaspoon of meat for each Swedish meatball, 1 rounded tablespoon for Italian meatballs. Saute in large frying pan in butter, turning frequently to brown evenly and to keep them rounded. (It will probably take 3 pansful to use up all the meat. It makes a lot, but you will be amazed how fast they disappear.) Lift out meatballs carefully when done and do next panful in the same butter, especially if you going to freeze them. If you want to freeze them raw, paper plates work well as a base, but be careful not to freeze them in a lump, they'll be almost impossible to get apart. Put the raw meatballs in a bull's eye pattern on the plate, slip into a freezer bag or cover with transparent wrap and freeze. Makes 48 small meat- balls. Serves 6 for dinner, 8 for buffet. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |