CARROT SATAY MEATBALLS (USING VEGEMITE)
These little gems are really tasty, great for kids parties, you get about 24 bite size meatballs from a batch. Recipe is from Kraft.
Provided by Mandy
Categories Lunch/Snacks
Time 40m
Yield 24 meatballs
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl, mix well.
- Shape into walnut sized balls.
- Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through.
- Serve with Satay Sauce.
Nutrition Facts : Calories 44.4, Fat 3, SaturatedFat 0.8, Cholesterol 7.1, Sodium 41.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 2.9
EAT-YOUR-VEGGIES ITALIAN MEATBALLS
Amp up spaghetti night with these clever veggie-packed meatballs. Convenient frozen collards and canned black beans are easy to sneak into the mix.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 18 meatballs (6 servings)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray.
- Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly.
- Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper to the collard greens. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes.
- Serve the meatballs with warm pasta and sauce.
Nutrition Facts : Calories 510, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 80 milligrams, Sodium 550 milligrams, Carbohydrate 68 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams
VEGETARIAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 24 golf-ball-size meatballs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
- Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
- When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
- In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
- Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
- Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
- Preheat the oven to 350 degrees F.
- Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
- Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
- Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
- Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
- Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS
These meatballs have a secret -- they're packed with spinach. Veggie-shy kids (and adults) won't even notice since they are happily tucked into a warm pita with lettuce and tomato and drizzled with tangy dill yogurt sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 servings (half a sandwich per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
- Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
- Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
- Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
- Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.
PEANUT SAUCE MEETS VEGEMITE
Serve with chicken or beef satay. This is from the Vegemite Cook Book, which I finally got my hands on through an Australian friend! I haven't tried this, but am posting for others.
Provided by Sandi From CA
Categories Sauces
Time 30m
Yield 2 cups (approximately)
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan over a medium heat and cook onion, garlic, curry and chili powder for 8-10 minutes or until onion is soft.
- Stir in remaining ingredients and bring to a boil. Reduce to simmering and continue stirring until slightly thickened.
- Serve with chicken or beef satays and rice. TIP: Peanuts have the ability to absorb liquid. This means that the sauce may require additional water if left to stand for a while.
Nutrition Facts : Calories 710.2, Fat 58.4, SaturatedFat 11.3, Sodium 791.5, Carbohydrate 27.6, Fiber 9.6, Sugar 10.2, Protein 32.5
HIDDEN VEGGIE MEATBALLS RECIPE BY TASTY
Here's what you need: large carrot, zucchini, ground beef, ground pork, grated parmesan cheese, onion, fresh parsley, salt, pepper, garlic powder, eggs, bread crumbs, marinara sauce, spaghetti, parmesan cheese
Provided by Claire Nolan
Categories Sides
Yield 7 servings
Number Of Ingredients 15
Steps:
- Place shredded carrot and zucchini on a clean towel and wring out as much liquid as possible.
- Place strained carrot and zucchini in a bowl and add ground beef, ground pork, parmesan, onion, parsley, salt, pepper, garlic powder, breadcrumbs, and eggs. Mix until just combined.
- Grab about a ¼ cup (85 grams) of the mixture and roll into a ball.
- Pan-fry the meatballs in a large pan over medium-high heat until all sides are golden brown, about 10 minutes, then add the marinara sauce and simmer for 10-15 minutes. Or, can bake the meatballs on a parchment-lined baking sheet at 350˚F (180˚C) for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.
- Serve the meatballs with cooked spaghetti and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 762 calories, Carbohydrate 70 grams, Fat 29 grams, Fiber 4 grams, Protein 50 grams, Sugar 4 grams
SATAY MEATBALLS
This is another find from the Kraft website. They are simple to make and great for appetizers. Make sure to roll them well, so they hold together. I found rolling with slightly wet hands helped! These cook up very nicely and I found they melt in your mouth. Next time I will not use as much peanut butter (my own personal taste) but in saying that the family loved them and dont want me to cut it down! Serve them with you favourite dipping sauce.
Provided by Tisme
Categories Meat
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a large bowl, mix well.
- Shape into walnut sized balls.
- Bake in a shallow, foil lined baking dish at 200C for 20 minutes or until cooked through.
- Serve hot (with dipping sauce if using).
VEAL MEATBALLS AND BABY CARROTS IN DILLED CREAM SAUCE
Categories Milk/Cream Mustard Sauté Veal Carrot Dill Bon Appétit
Yield Serves 6
Number Of Ingredients 17
Steps:
- Melt 3 tablespoons butter in heavy small skillet over medium-high heat. Add onion and sauté until light brown, about 7 minutes. Remove from heat; cool.
- Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sautéed onion in large bowl until well blended. Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
- Heat oil in large nonstick skillet over medium-high heat. Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes. Using slotted spoon, transfer meatballs to paper towels to drain.
- Cook carrots in pot of boiling salted water until almost tender, about 6 minutes. Drain; rinse under cold water. Drain thoroughly.
- Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat. Add flour; stir 3 minutes (do not brown). Gradually whisk in 2 cups milk and broth. Bring to simmer, whisking constantly. Simmer until mixture is thick and smooth, whisking often, about 8 minutes. Whisk in cream and mustard. Bring to simmer. Season with salt and pepper. Add meatballs and carrots. Cover; simmer until meatballs are just cooked through, about 5 minutes. Remove from heat. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat). Stir in chopped dill; cover and let stand 1 minute. Transfer to bowl. Garnish with dill sprigs and serve.
CARROT MEATBALLS
This is a variation from an OLD Betty Crocker cookbook. My son asks for these regularly!! They're a great way to get kids to eat veggies, they're fairly low calorie, and scrumptious, to boot! We usually eat them with rice and salad. I also tend to make a double recipe because they're great as leftovers, too. (if you get tired of making meatballs, save the meat and make more the next day, OR make an egg stirfry with spinach! That's tasty too, I've found!) Also, please keep in mind that the Prep-time listed is for using a Salad Shooter or similar for grating the carrots. If you don't have something like that, doing the grating by hand should add another 15 minutes or so, depending on you!
Provided by hazilsara_74
Categories Meatballs
Time 35m
Yield 20-30 meatballs
Number Of Ingredients 8
Steps:
- Prepare all ingrediatns as listed above and mix well. I prefer using my stand-mixer with the open paddle-blade.
- Form into 1/8 cup meatballs and place in a baking pan, preferably a broiler pan, especially if using a higher-fat content meat. (I use an 1/8 cup measuring spoon and pack the meat into it on the side of the bowl, then use another spoon to pull it out and form the balls a little better on the pan--quicker than trying to do it by hand and less messy!).
- Bake at 350* for 15-20 minutes. (The cook book suggested frying them, and serving with a brown gravy, but baking is healthier, and the gravy only covers the great flavor!).
Nutrition Facts : Calories 52.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 25.8, Sodium 140.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 5.1
SAUCY MEATBALL & CARROT BAKE WITH CRISPY FETA CRUMBS
A moreish meatball recipe that you can divide into batches and freeze for later - a great way to use up a glut of carrots
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the pork, 50g of the breadcrumbs, caraway seeds, egg and half the cumin with 2 tsp salt and lots of pepper. Roll into about 30 meatballs and put into a large non-stick roasting tin. Put the carrots into another roasting tin. Split the oil between the two, and gently toss to coat. Roast for 30-40 mins, shaking the tins halfway (and swapping between shelves if you need to), until golden and cooked through.
- Meanwhile, fry the onion, ginger and remaining cumin in a drop more oil for a few mins in a large pan, stirring constantly. Stir in the passata, chopped tomatoes, sugar and some seasoning, then simmer for 15 mins.
- Divide the meatballs and carrots between baking dishes or tins and spoon over the tomato sauce. Mix the remaining breadcrumbs with the feta, parsley and some seasoning. Set aside any portions for freezing now, and sprinkle feta crumbs over any portions to be cooked immediately.
- To eat now, reduce the oven to 200C/180C fan/gas 6 and bake for 20 mins until crumbs are golden and everything is piping hot. Or follow the tips for freezing below, then defrost portions, finish assembling and bake at 180C/160C fan/gas 4 for 30-50 mins until everything is piping hot and bubbling - the cooking time will depend a bit on the portion size you are baking.
Nutrition Facts : Calories 488 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.85 milligram of sodium
More about "carrot satay meatballs using vegemite recipes"
CARROT SATAY MEATBALLS (USING VEGEMITE) RECIPE
From recipenode.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
VEGGIE MEATBALLS MASALA WITH QUICK PICKLED CARROTS ... - ONE …
From onegreenplanet.org
ASIAN MEATBALLS & CARROT RICE - DINNER AT THE ZOO
From dinneratthezoo.com
SATAY MEATBALLS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CHICKEN SATAY MEATBALLS WITH NOODLES AND VEGETABLES
From frugalandthriving.com.au
CARROT MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT SATAY MEATBALLS (USING VEGEMITE)
From the-flying-chef.com
THE BEST RECIPES: UNCLE TOM'S APPETIZER MEATBALL SAUCE
From the-best-recipes.blogspot.com
THAI MEATBALLS WITH PEANUT SATAY DIPPING SAUCE RECIPE
From honestcooking.com
LENTIL CARROT MEATBALLS [VEGAN, GLUTEN-FREE, GRAIN ... - ONE GREEN …
From onegreenplanet.org
CHICKEN SATAY MEATBALL RECIPE - LOW CARB AND GLUTEN FREE - I …
From ibreatheimhungry.com
CARROT SATAY MEATBALLS (USING VEGEMITE) ARCHIVES - 300,000
From recipefuel.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
CARROT SATAY MEATBALLS USING VEGEMITE | | THEFOODTASTING
From thefoodtasting.com
EASY VEGAN MEATBALLS - FOOD WITH FEELING
From foodwithfeeling.com
CARROT STEW WITH MEATBALLS | GASTROCOACH
From gastrocoach.com
WHAT IS VEGEMITE INGREDIENTS - THERESCIPES.INFO
From therecipes.info
DC FOOD BLOG: RECIPE - SATAY "MEATBALLS"
From dcfoodblog.blogspot.com
VEGGIE "MEATBALLS" | DIETHOOD
From diethood.com
RECIPE: SATAY MEATBALLS - RECIPELINK.COM
From recipelink.com
MIGHTY VEGAN MEATBALLS - SO VEGAN
From wearesovegan.com
MEATBALLS WITH ZUCCHINI AND CARROT - HOTTIE BISCOTTI
From hottie-biscotti.com
VEGAN SPINACH MEATBALLS IN SPICY CARROT SAUCE - KIIPFIT.COM
From kiipfit.com
CARROT AND ONION MEATBALLS - 12 TOMATOES
From 12tomatoes.com
THAI CHICKEN CURRY MEATBALLS WITH CARROT NOODLES
From theendlessmeal.com
AUNT BESSIE MEATBALLS WITH VEGETABLES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
THE BEST RECIPES: CARROT SATAY MEATBALLS (USING VEGEMITE)
From the-best-recipes.blogspot.com
FAST MEATBALLS & POTATO-CARROT MASH - SOBEYS INC.
From sobeys.com
MINI CARROT MEATBALLS | RICARDO
From ricardocuisine.com
CARROT SATAY MEATBALLS USING VEGEMITE RECIPE - WEBETUTORIAL
From webetutorial.com
You'll also love