Meatballsinbroth Recipes

Steps:

• For the meatballs: Place the ground beef, breadcrumbs, onion, parsley, eggs, red pepper flakes and some salt and pepper in a large bowl and mix together thoroughly. Form the mixture into uniform-size balls.
• Heat the oil and butter in a large pan. When hot, begin frying the meatballs in batches, setting them aside on a plate or baking sheet when brown. You may need to drain any excess fat from the pan during the frying process. Continue frying until all the meatballs are browned. Set aside.
• For the sauce: Add the beef consomme and three-quarters of the can of beef broth to the meatball pan, reserving the remaining broth in a small bowl. Add the mustard and tomato paste to the pan, then stir and bring to the boil.
• Add the cornstarch to the reserved beef broth and whisk so there are no lumps. As the sauce starts to boil, add the cornstarch mixture. When the sauce has thickened after a few minutes, return the meatballs to the pot and stir to make sure they are all coated in sauce. Continue to simmer until the meatballs are cooked through, about 45 minutes.

Steps:

• Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
• Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.

Steps:

• COMBINE Ground Beef/Mince, Breadcrumbs, 1 TABLESPOON Chilli Sauce, Onion, Salt and Pepper; Mix WELL.
• ROLL into balls and place on tray; Refrigerate until ready to use.
• COMBINE Beef Stock, Brown Sugar, Lime Juice and remaining chilli sauce in a Saucepan; Bring to a BOIL.
• REDUCE heat to low, ADD Meatballs, until cooked through (About 8-10 minutes).
• Add Trimmed Spinich Leaves right before serving until spinich had wilted.
• ENJOY!

Steps:

• Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.

Steps:

• In a medium bowl, combine turkey, garlic, egg, bread crumbs, 1/2 cup parsley, salt and pepper, and mix well with your hands. Using a teaspoon, form 1-inch meatballs, and refrigerate until ready to use.
• In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes.
• Raise heat to medium high, add carrots and remaining stock, and bring to a gentle boil. Add pasta; cook for 5 minutes.
• Lower heat to medium, add meatballs, and simmer gently until meatballs are cooked through, about 10 minutes.
• Remove from heat, and stir in fennel and remaining parsley.
• Adjust seasoning with salt and pepper to taste.

Steps:

• In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-1/4-in. balls. , In a large skillet, cook meatballs over medium heat until no longer pink; drain. Add carrots and zucchini; cook, uncovered, for 5 minutes or until tender. Stir in tomatoes; heat through. Serve with rice.