Horseradish Meatballs Recipes

Steps:

• Preheat oven to 350°. Combine first 6 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160° (165° if using ground turkey), 35-40 minutes., Meanwhile, in a large saucepan, combine sauce ingredients; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 10 minutes. Gently stir in meatballs.

Steps:

• Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
• Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
• Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
• Meanwhile, toast the remaining loaf bread in the oven.
• Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
• Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

Steps:

• In a large bowl combine the meatball mixture, mix well.
• Shape into 1 1/2 inch balls.
• Place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink.
• Meanwhile in a large saucepan combine sauce ingredients.
• Bring to a boil, stirring often.
• Reduce heat; simmer uncovered for 10 minutes.
• Add meatballs, stir gently to coat.

Steps:

• For the meatballs: Preheat the oven to 400 degrees F.
• Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
• Soak the bread in milk while the veggies cool.
• Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
• Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
• For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
• For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
• Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.

Steps:

• Meatballs: in lg bowl combine first 6 ingredients. Crumble meat over moisture; mix well. Shape into 1 1/2 in balls. Place in greased 15x10x1 in baking pan. Bake uncovered at 350 for 35-40 min until no longer pink. Sauce: in lg pan combine all sauce ingredients. Bring to boil, stirring often. Reduce heat; simmer uncovered for 10 min. Add meatballs; stir gently to coat. Can keep warm in crockpot for serving.

Steps:

• Combine ground beef with breadcrumbs, egg, coriander and horseradish; mix together. Make 8 balls.
• Roll balls in 1/8 cup cornstarch.
• Heat oil; brown meat balls; set aside.
• Fry garlic and onion.
• Add brussel sprouts, water chestnuts and drained pineapple chunks (with juice reserved for later).
• In sauce pan combine ingredients and cook until thick.
• Add mixture to meatballs and heat until warmed.
• Add meatballs then add sweet and sour sauce ingredients; stir until thickened.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 mini muffin cups.
• Whisk together egg and olive oil in a medium bowl until well combined. Add mushrooms, garlic, onion powder, herbes de Provence, salt, pepper, and red pepper flakes; stir to combine. Stir in Parmesan cheese and almond flour. Add ground turkey, and mix with your hands to work seasoning blend evenly into meat; mixture will be wet and sticky.
• Use a spoon to fill each prepared muffin cup with turkey mixture, gently rounding the tops.
• Bake in the preheated oven until meatballs are lightly browned on the outside and no longer pink in the center, about 25 minutes. Move oven rack to the top position, turn on the broiler, and broil until a bit darker but not too brown, about 2 minutes more. Remove from the oven and transfer to a serving dish.
• Stir together sour cream, chives, 2 teaspoons parsley, horseradish, salt, and pepper. Place meatballs on a serving dish, sprinkle with remaining 1 teaspoon parsley, and serve with dip.