HORSERADISH MEATBALLS
"These spicy meatballs with their thick savory sauce are a popular party food," notes Joyce Benninger of Owen Sound, Ontario. "I also like to serve them with rice and a salad for a hearty meal."
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 163mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield s: 4 servings
Number Of Ingredients 18
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.
HORSERADISH MEATBALLS
This recipe is from Taste of Home Annual Recipe 2003 Book posted by Joyce Benninger of Owen Sound, Ontario. I posted it here so I don't lose it.
Provided by Mainely Debbie
Categories Meat
Time 50m
Yield 3 Dozen
Number Of Ingredients 19
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.
MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h5m
Yield Serves 6 to 8
Number Of Ingredients 29
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.
HORSERADISH MEATBALLS
Number Of Ingredients 19
Steps:
- 1. In a large bowl, combine the first 6 ingredients. Crumble meat over mixture mix well. Shape into 1-1/2-inch balls. 2. Place in a greased 15 x 10 x 1-inch baking pan. Bake, uncovered, at 350° F for 35-40 minutes or until no longer pink. 3. Meanwhile, in a large saucepan, combine sauce ingredients. Bring to a boil, stirring often. Reduce heat simmer, uncovered, for 10 minutes. Add meat balls stirring gently to coat.
Nutrition Facts : Nutritional Facts Serves
KETO TURKEY MEATBALLS WITH SOUR CREAM-HORSERADISH DIP
Minced mushrooms give these keto turkey meatballs great texture and juiciness, and the seasonings add a real flavor boost. Try them as an appetizer, with the dip, or use your own sauce and create a main dish.
Provided by Bibi
Categories Appetizers and Snacks Meat and Poultry Turkey
Time 1h
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 5.7 g, Cholesterol 101.1 mg, Fat 22.2 g, Fiber 1.5 g, Protein 21.9 g, SaturatedFat 6.4 g, Sodium 586.8 mg, Sugar 1.2 g
HORSERADISH MEATBALLS RECIPE
Provided by á-178825
Number Of Ingredients 21
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.
SWEET AND SOUR MEATBALLS
Make and share this Sweet and Sour Meatballs recipe from Food.com.
Provided by Dienia B.
Categories Meatballs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
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.
MEATBALLS WITH CHIMICHURRI SAUCE
This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You'll want plenty for extra dipping. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 20 (2/3 cup sauce).
Number Of Ingredients 8
Steps:
- Prepare meatballs according to package directions., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
Nutrition Facts : Calories 130 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 318mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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