RUSSIAN MEATBALLS
We love these. I've been looking and looking for this recipe for months. Finally got my step sister to send it to me. Try them, you'll like them. Serve over rice or egg noodles. I make the meatballs in bulk and freeze them.
Provided by STK FD WIFE
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine ground sirloin through salt and make into balls the size of a golf ball.
- Heat shortening in skillet until hot.
- Roll meatballs in flour.
- Brown meatballs in shortening.
- When meatballs are all browned add stewed tomatoes and chopped green pepper. If more juice is needed, add more tomato juice.
- Simmer for 30 minutes.
- (The more juice, the more sauce. The sauce should be like stroganoff constancy.)
- Sprinkle with paprika and add sour cream.
- Cover and simmer 15 minutes longer.
- Eat with either white rice or egg noodles.
Nutrition Facts : Calories 791.5, Fat 49.5, SaturatedFat 20.7, Cholesterol 192.1, Sodium 1283.2, Carbohydrate 45.7, Fiber 3.4, Sugar 11.2, Protein 41.5
RUSSIAN MEATBALLS
Make and share this Russian Meatballs recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 45m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients-except sauce ingredients-together in a large bowl.
- Roll into balls and fry in a large skillet.
- Combine the peach jam, salad dressing and soup mix in a saucepan.
- Cook over medium heat until blended.
- Pour over meatballs and simmer for 5 minutes.
- Serve over rice.
RUSSIAN MEATBALLS IN VODKA
Great appetizer, with vermouth and vodka.I really don't know how authentic this is, my mom makes it the holidays.
Provided by KittyKitty
Categories Pork
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix well and let stand for 1 hour, then form into small balls.
- Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.
- To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended, then add onions and meat balls.
- Blend in 1/2 cup dry vermouth and 2 ounces vodka.
Nutrition Facts : Calories 511.1, Fat 25.1, SaturatedFat 9.6, Cholesterol 172.7, Sodium 441.2, Carbohydrate 24.9, Fiber 0.8, Sugar 0.2, Protein 39.4
LION'S HEAD MEATBALLS
People throw out the term "melt-in-your-mouth" pretty casually, but these meatballs really are. Some people think the name comes from their large size, while others believe eating these gives you the strength of a lion, but the actual answer is not quite as mythical. The look of this crinkled-up napa cabbage reminded the inventors of this dish of a lion's mane.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h15m
Yield 6
Number Of Ingredients 24
Steps:
- Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
- Meanwhile, combine chestnuts and tofu in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, salt, cayenne, brown sugar, and egg. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
- Form mixture into 6 large meatballs with wet hands.
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
- Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
- Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange the remaining leaves on the top. Slice and scatter the mushrooms on top of the cabbage; reserve shiitake liquid. Nestle the meatballs into the cabbage leaves and pour juices over.
- Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, and cornstarch. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
- Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and raise heat to medium-high. Continue cooking, basting the meatballs often, until liquid reduces slightly and meatballs are no longer pink in the centers, about 10 minutes. Taste for seasoning.
- Ladle into serving bowls and arrange cabbage over the meatballs. Top with green onions and chili oil.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 18.5 g, Cholesterol 82.1 mg, Fat 18.1 g, Fiber 2.6 g, Protein 20.6 g, SaturatedFat 5.2 g, Sodium 1607.8 mg, Sugar 7.4 g
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