Tomato Frikkadelle Meatballs Recipes

Steps:

• Preheat oven to 400 degrees F.
• Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
• While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
• Place 3 balls on dinner plates and top with sauce, garnish with parsley.

Steps:

• Preheat the oven to 425°F.
• In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
• Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.)
• Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes.
• Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
• Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.

Steps:

• Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
• Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
• Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

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.

Steps:

• Preheat oven to 180C.
• Peel tomatoes and onions and chop roughly.
• Braise in oil until soft.
• Mix half tomato and onion mix with mince and oatmeal.
• Add milk, vinegar, Worcestershire sauce, salt and pepper and mix well.
• Shape 14 large frikkadelle from the mixture and place them close together in a shallow ovenproof dish.
• Mix the water and soup powder and pour this over the frikkadelle.
• Cover and bake for 1 hour.
• Spoon the remaining onion and tomato mixture over the frikkadelle and continue baking until nicely browned on the top.

Steps:

• Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
• In a large mixing bowl combine all ingredients in the order given.
• Mix well so that everything is evenly distributed.
• Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
• At this stage you can freeze them as you would hamburgers.
• To cook - heat the oil in a non stick frypan and brown on both sides.
• Use the pan juice to fry up some sliced onion and make a rich onion gravy.
• Return the patties to the gravy and cook on low until no longer pink.
• Serve on top of creamy garlic mashed potatoes.
• Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.