Angelalmondballs Recipes

Steps:

• Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina, and then beat the egg adding to the bowl. Work everything together thoroughly with your hands, and then cover with plastic wrap and leave in the refrigerator for half an hour.
• Line a baking sheet with plastic wrap and scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs.
• When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel, and when the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.

Steps:

• Soak the Texas toast in the milk in a shallow bowl for 10 minutes.
• Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.
• Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.
• Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.
• To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.

Steps:

• Set oven to 300 degrees.
• Butter a large baking sheet.
• In a large bowl using an electric mixer on medium speed beat butter with 1/2 cup powdered sugar and almond extract until smooth (about 3 minutes).
• In a medium bowl mix the flour with baking powder; add to the creamed mixture; beat until blended.
• Stir in chopped almonds.
• Shape into 1-inch balls and place about 1-inch apart on the buttered baking sheet.
• Bake about 20-25 minutes or until pale golden brown (do not overbake!).
• Let the cookies stand on sheet until cool enough to handle.
• Place about 1-1/2 cups powdered sugar in a shallow dish.
• Roll the warm cookies in powdered sugar evenly to coat all over.
• Set the cookies on racks to cool completely.

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Steps:

• Preheat oven to 350.
• Combine all of the meatball ingredients in large bowl until well mixed. Shape into small balls and place on buttered casserole dish in single layer. Bake until lightly browned on bottom of balls then stir around and bake a few minutes longer until firm. Time will depend on the size of the balls. approximately 20 minutes to 1/2 hour.
• While the meat is baking, put all Sauce ingredients in large pot and simmer. When the meatballs are finished baking, carefully scoop them out with a slotted spoon and put into sauce. Gently stir until well coated and heated through. At this point you can serve immediately or put in Crockpot for a party and keep them warm on a low setting. Enjoy!