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Old 04-09-2013, 01:51 AM   #11
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Good topic Chief :)

Curried Lamb Meatballs:

1.1 lbs (500gr) lamb mince
1 egg whisked
1/2 cup of fresh bread crumbs
splash of milk
1 small onion finely grated
1 heaped tsp of yellow curry paste or powder
1/2 tsp of ground coriander
1/2 tsp of parika
1/2 tsp of garlic powder
1 heaped tsp of apricot jam
1 tsp of sea salt
1/2 tsp of crushed black pepper
1 tbs of Worcestershire sauce

Oil for frying

Gently mix all the ingredients well without over working. Form into small meatballs. Place meatballs in the fridge for about 1 hour to set.
Heat about 3 tbs of oil in a non stick pan. Fry meatballs till golden on all sides and cooked through.

Serve with Roti and sambals.
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Old 04-09-2013, 02:31 AM   #12
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Beef meatballs:
(Bacon and cheese bombs)

1.1 lbs (500 gr) of good quality beef mince
1 small onion finely grated
1 egg whisked
1 crushed Weetabix biscuit
splash of milk ( to moisten Weetabix)
1 tbs of Worcestershire sauce
1 tbs of tomato paste
1 tbs of chutney
1 tsp of paprika
1 tsp of ground coriander
1/2 tsp of cayenne pepper
1 tsp of sea salt
1 tsp of freshly ground black pepper
1 pkt of streaky bacon
1/2 inch cubes of fresh mozzarella

( Mix 1/4 cup of soy sauce and 1/4 cup of honey to glaze meatballs)

Mix egg, milk and crushed Weetabix in a small bowl. Blend all ingredients except bacon and mozzarella well without over working.
Form meatballs, stuff each one with a cube of mozzarella and wrap with a strip of streaky bacon.
Leave meatballs in the fridge for an hour or 2 to set.

Grill meatballs on BBQ or grill till bacon is crisp. Glaze with soy and honey.
Serve hot.
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Old 04-09-2013, 02:56 AM   #13
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Chicken and lime balls:

1.1 lbs of ground chicken
1/2 cup of fine breadcrumbs
1 eggs whisked
milk to moisten breadcrumbs
2 tbs of fish sauce
2 tbs of honey
2 tsps. of hot sauce (tabasco will work fine)
2 large green onions (spring onions) finely chopped (green and white part)
1 large clove of crushed garlic
1 tsp of sea salt
Oil for frying

Soak breadcrumbs in milk. Blend all ingredients well with milk and breadcrumb mixture.
Form into balls and allow to set in fridge for about 1 hour.
Pan fry chicken balls till golden and cooked through in a non stick pan.

Serve with Thai sticky rice. Mix the zest of one lime, 2 chopped spring onions and one small grated carrot into rice as soon as rice is cooked and still hot.

Serve chicken balls and rice with wedges of lime.
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Old 04-09-2013, 06:09 AM   #14
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Aside from the standard Italian meatball, my favorite is Swedish meatballs. Served with rice and I am one happy camper.
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Old 04-09-2013, 11:21 AM   #15
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ea

Quote:
Originally Posted by Addie View Post
Aside from the standard Italian meatball, my favorite is Swedish meatballs. Served with rice and I am one happy camper.
Now that you mentioned it...here's how we make Swedish meatballs:

1/2 c finely chopped onion
1 T butter
About 1 c mashed potatoes (about 1 large potato)
3 T crushed unsalted Saltine crackers (or white bread or oatmeal)
1 lb ground beef
1/2 lb ground pork
1/3 c heavy cream
1 egg
1 T chopped fresh parsley
1/2 tsp nutmeg
1/8 tsp ground cardamon

*****

Sauce
Pan drippings (if you cook the meatballs in the oven, use beef stock)
3/4 c cream (heavy, 1/2 and 1/2, or sour cream)
nutmeg
1 T flour
2-3 T lingonberry sauce

Directions:

1. Melt butter in pan, saute the onion for about 5 minutes.
2. Combine all the ingredients in a bowl and mix until well blended.
3. Shape into 1" meatballs.
4. Dredge meatballs in flour seasoned with ground pepper and a little nutmeg and a bit more ground cardamon.
5. Brown in oil--shake pan so that the meatballs brown on all sides--you want them done, it takes about 10-15 minutes (I cook them in the oven on a cookie sheet covered with parchment paper)
6. To make gravy, take pan drippings, add about 3/4 c cream or sour cream (I've used evaporated milk when I've wanted to freeze them with gravy), and 1 T flour (I make a roux using butter, beef stock, and 1 T flour. I usually add sour cream right at the end, some nutmeg, cardamon, and about 2-3 T lingonberry sauce and pepper when I brown the meatballs in the oven).
7.Pour the hot sauce over the meatballs (or drop the meatballs into the sauce).

Serve over potatoes, rice, or egg noodles, garnish with more chopped parsley. We usually eat them over egg noodles. My grandma used to make a huge batch in oven roaster at Christmas time...they were so good served with a side of lingonberry sauce...
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Old 04-09-2013, 03:43 PM   #16
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Read this thread yesterday, and had meatball subs for supper last night. Used turkey meatballs and a tomato sauce. Actually I made them similar to the ones that no mayo talked about, but I just threw the things in until it looked good. Reading this sure made me hungry for meatballs! I made a few for myself with not as much of the bread crumbs, and more cheese. They were harder to hold together (go figure), but lower in carbs. I didn't have a sub either, but the meatballs and a good salad to go with it. There is something to say for a pile of meatballs on your plate!
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Old 04-09-2013, 07:19 PM   #17
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Do frikadeller count? They are more rugby football shaped than soccer football shaped.
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Old 04-09-2013, 07:22 PM   #18
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Are Salisbury Steaks meatballs? If so, bring on the recipes!
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Old 04-09-2013, 07:51 PM   #19
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My mother used to feed us meatballs wearing many disguises. I think most of them started in the test kitchens of major food companies or the basements of local churches.

Polynesian sweet and sour meatballs over rice.
Sauerbraten meatballs over fried noodles
Swedish meatballs over noodles
Italian meatballs over macaroni, pasta had not been invented yet!
Porcupine meatballs with mashed potatoes


I think the meatballs were all the same basic mixture disguised with various sauces to make us think we had something other than ground beef or venison on our plates.

Most of them tasted pretty good !

When the meatballs went from being round to being square we knew we were in trouble, that usually happened following meatloaf night!
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Old 04-10-2013, 01:37 AM   #20
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Here's one from Kayelle that I plan to try asap.

Looks soooo good.

Thanks Kayelle!

Greek Meatballs in Asparagus Lemon Sauce
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