Microwave Swedish Meatballs For 2 Recipes

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in the consomme, Worcestershire sauce, pepper and salt. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.

Steps:

• Slice the spaghetti squash in half. If you're having difficult, poke some holes with a knife, then microwave for 5 minutes.
• Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.
• Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
• Using a fork, shred the squash into noodle-like strands.
• Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.
• Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.
• Enjoy!

Steps:

• In small bowl, mix ground beef, bread, 2 teaspoons milk, 3/4 teaspoon dried minced onion, 1/8 teaspoon salt and dash pepper.
• Shape into eight meatballs.
• Arrange around edge of 1-quart square casserole.
• Microwave at High 1 to 1-1/2 minutes, or until meatballs are no longer pink, turning over after half the time.
• Drain, reserving 1 tablespoon drippings.
• In 4-cup measure mix flour, bouillon granules, parsley, nutmeg, dash salt and dash pepper.
• stir in water and reseved drippings until smooth.
• Gradually blend in milk.
• Microwave at High 3 1/2 to 4 1/2 minutes, or until slightly thickened, stirring after the first minute and then every 30 seconds.
• Pour sauce over meatballs.
• Microwave at High 2 to 3 minutes, or until meatballs are firm and centers are no longer pink, stirring after half the cooking time.
• Serve the meatballs over hot, cooked buttered egg noodles, if desired.

Steps:

• Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
• Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
• Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
• Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
• Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

Steps:

• In a heavy skillet over medium-high heat, melt 1 Tbs butter.
• Add onions and saute, stirring often until soft, about 1-2 minutes.
• Remove from heat and set aside.
• In bowl of electric mixer combine bread crumbs and water; let stand until soft; about 1-2 minutes.
• Add reserved onions along with beef, pork, egg yolks, salt, pepper, nutmeg, and allspice.
• Beat on low speed until smooth.
• Turn mixer to high and beat until mixture is light in color and fluffy; about 10 minutes.
• Shape into 1-inch balls.
• In large skillet over medium heat, melt remaining 4 Tbs butter.
• Cook meatballs in batches of about 15 at a time until brown on all sides.
• Remove with slotted spoon and drain briefly on paper towel before removing to a warmed serving platter
• Cover to keep warm.
• When all meatballs are cooked, reduced heat to low and add flour to skillet.
• Cook, stirring until lightly browned.
• Slowly add beef stock
• Cook, whisking until gravy is thick and smooth.
• Strain if desired.
• Pour gravy over meatballs and serve hot.

Steps:

• Combine frozen meatballs, condensed soup, and sour cream in a slow cooker.
• Cover and cook on High until heated through, about 2 hours.

Steps:

• In a large bowl, combine the egg, onion and salt. Crumble beef over the mixture and mix well. Shape into 1-1/2-in. balls. , Place half of the meatballs in a microwave-safe 2-qt. dish. Cover and microwave on high for 2 to 2-1/2 minutes or until meatballs are firm and no longer pink; drain. Repeat with remaining meatballs. , In a microwave-safe bowl, combine the tomato sauce, brown sugar, lemon juice and garlic salt. Cook, uncovered, on high for 30-60 seconds or until sugar is dissolved, stirring every 15 seconds. Pour over meatballs. Cover and microwave at 50% power for 3-4 minutes or until heated through. Serve with spaghetti.