MEATBALL FLATBREAD
As amazing as this flatbread is, you would never guess how unbelievably easy it is to make. And hiding veggies in the sauce is a clever trick, especially if you have kids. For a crunchy crust, bake the naan in the oven until slightly crispy on top before adding the tomato sauce. -Kimberly Berg, North Street, Michigan
Provided by Taste of Home
Categories Dinner
Time 22m
Yield 4 flatbreads.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place tomato sauce, carrot, basil and garlic in a food processor; cover and process until pureed., Place flatbreads on an ungreased baking sheet. Spread with tomato sauce mixture; top with cheese and meatballs. Sprinkle with seasonings. , Bake on a lower oven rack until cheese is melted, 12-15 minutes.
Nutrition Facts : Calories 228 calories, Fat 10g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 835mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
FRIKADELLER (DANISH MEATBALLS)
This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!
Provided by Marigat
Categories World Cuisine Recipes European Scandinavian
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
- Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
- Heat the margarine in a large skillet over medium heat.
- To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 8.4 g, Cholesterol 83.2 mg, Fat 16.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 177.5 mg, Sugar 1.2 g
FLAT MEATBALLS (FRIKADELLER-STYLE PATTIES)
Mildly spiced and herbed with the meat flavour enhanced with sesame oil and soy sauce for an Asian touch, these go down well with both children and adults. Serve with potato wedges, gravy and/or ketchup. Note: The German Frikadeller typically contains white bread cubes briefly presoaked in milk and chopped onions. This recipe omits them. Add them in if you so wish.
Provided by RotiJala
Categories Pork
Time 20m
Yield 12-14 patties, 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix it, except the olive oil, together gently with a fork.
- Heat a pan with the olive oil. When it's medium hot, drop tablespoon-full patties of the minced meat mixture onto pan and fry on each side for 3-4 minutes.
- Drain on paper towels.
- Serve while warm with ketchup or gravy and potatoes if desired.
Nutrition Facts : Calories 439.5, Fat 42.8, SaturatedFat 15.1, Cholesterol 136.7, Sodium 881, Carbohydrate 6, Fiber 0.5, Sugar 2.3, Protein 7.6
FRIKADELLER (DANISH MEATBALLS)
This recipe brings me back to my days as an exchange student outside of Copenhagen. This is so yummy and pretty darn easy. My kids love to help make the meatballs!
Provided by Piper C
Categories Pork
Time 50m
Yield 30 meatballs, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine well and make into meatballs.
- Heat skillet with choice of grease. Turn to medium-high and place meatballs in pan.
- Turn them every 5 minutes and test with a fork for doneness (no pink). Each batch usually takes about 10 minutes (5 on each side) to be well done.
- Place cooked meatballs on paper towel to dain.
- Serve with boiled new potatoes, brown gravy and pickled red cabbage for a true Danish dinner.
Nutrition Facts : Calories 592.1, Fat 41.6, SaturatedFat 15.7, Cholesterol 158.9, Sodium 791.6, Carbohydrate 9.7, Fiber 1, Sugar 1.8, Protein 41.9
FAST AND FRIENDLY MEATBALLS
These oven-baked meatballs are fast and easy to prepare and very kid-friendly. You can serve them with pasta and spaghetti sauce or just eat them with ketchup, as my children do. Feel free to substitute lean ground beef for the ground turkey. The turkey should have at least 7% fat.
Provided by ANASTASIAJANE
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
- In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
- Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.
Nutrition Facts : Calories 218 calories, Carbohydrate 4.6 g, Cholesterol 105.7 mg, Fat 13.5 g, Fiber 0.3 g, Protein 18.5 g, SaturatedFat 3.1 g, Sodium 217.8 mg, Sugar 0.4 g
MINI MEATBALLS
Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Yield Makes 40
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
- Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
- To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
FRIKADELLER (DANISH MEATBALLS)
A true Danish recipe my Grandmother (Fa Mo) she would make this for us when we came to Denmark. My mother pick up this recipe and i am making it too. Eat for dinner. Great for open face Sandwiches when cold.
Provided by krimar1
Categories Lunch/Snacks
Time 1h45m
Yield 20 20, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix pork and hamburger together in a mixer if you have one.
- Add onions and mix well.
- Add flour and mix well.
- Slowly add club soda to mixer until meat is fluff and light.
- Add eggs,salt and pepper and mix in well.
- Cover and refrigerate for 1 hour.
- Roll into balls and flatten into 4in long, 2in wide, and 1in thick patties.
- In a 12in pad heat up butter and oil till foamy and turn down to medium heat.
- Place patties 4 or 5 at a time not to crowded and cook each side for 6 to 8 minutes.
- Can be served with rice, potatoes or noodles. Its up to you. I like mashed. I like to make gravy out of the juices lift in the pan.
Nutrition Facts : Calories 604.7, Fat 49, SaturatedFat 21.3, Cholesterol 208.6, Sodium 1036.4, Carbohydrate 9.6, Fiber 0.9, Sugar 1.6, Protein 30.3
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- Combine pork and beef in stand mixer bowl, add onion. Using paddle attachment, stir in flour and beat thoroughly. Stir in milk 2 tablespoons at a time, keeping mixer at stir speed to aerate mixture. You can do this by hand but it will take a little longer.
- Combine egg, salt and pepper together and add to meat mixture. Speed 2 until fluffy. Pour into smaller container and refrigerate for 30 minutes to firm up.
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- Break the bread up into small pieces, place them in a small bowl and pour water/milk over them and let them soak for 15 minutes while you're preparing the other ingredients. Squeeze out any excess liquid.
- Heat some oil or butter in a frying and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
- Place all of the ingredients (except for the olive oil and butter) in a large bowl along with the onion mixture and the soaked bread. Use your hands to thoroughly knead the mixture until well blended and the meat is smooth. The more you knead it, the better the results. Form the meat mixture into balls according to desired size and slightly flatten them. Cover and chill the patties in the fridge for at least 30 minutes.
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