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Old 03-30-2005, 05:23 PM   #11
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My family loves chicken meatballs served with oriental veggies and fried rice. A basic sweet & sour sauce goes great with this. Here's the general idea, but not the exact amounts fo anything as I'm working strictly from memory here.

Chicken Meatballs
Ingredients:
1 lb. ground chicken
3 tbs. finely chopped celery
3 tbs. finely chopped onion
1/2 tsp. salt
Small pinch Chinese 5-Spice powder
3 cloves garlic, minced
1 large egg
1 tsp. Toasted Sesame Oil (flavors the meat)
1/2 cup water
Sunflower or Peanut Oil (cooking oil)

Fill a deep frying pan with enough cooking oil to cover the bottom. Combine the remaining ingredients into a bowl. Shape into 1/2 inch meatballs and place into the hot pan. Cover and let simmer until cooked through (about ten minutes). Remove the pan lid and turn the meatballs, letting the water evaporate. continue turning until lightly browned on all sides.

Sweet & Sour Sauce:
1/2 cup White Vinegar
Sugar
Red Food Dye
Cornstarch

Pour the vinegar into a small sauce-pan and heat. When it is steaming, add a quarter cup sugar or Splenda and stir. Taste it. Adjust the vinegar/sweetener ratio until you like it. Add just enough food dye to make it red. Thicken with corn-starch Slurry.

Chinese Veggies:

1/2 cup Snow Peas
1/8 cup bias-sliced Carrots
1 small can Water Chestnuts
1 small can Bamboo Shoots
1/2 cup Bok Choy
1 medium onion sliced into leaves
1 cup freshly sliced straw or oyster mushrooms (or whatever kind of 'shroom you like)
1 tbs. lite Soy Sauce
2 tbs. cooking oil

Heat oil in heavy pan, add onion, bok choy, and carrots. Cook over high heat for about 5 minutes, stiring frequently. Add remaining ingredients and cook another 5 minutes.

Serve all of the above with steamed or fried rice.

Hope this is the kind of thing you're looking for.

Seeeeeya; Goodweed of the North
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Old 04-04-2005, 10:01 PM   #12
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I don't understand discussing chicken and meatballs in same post.
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Old 04-05-2005, 12:38 AM   #13
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tom because it's meatballs made from ground chicken
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Old 04-09-2005, 02:16 PM   #14
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Off the top of my head:

put em on skewers w onions, peppers, pineapple & make a dipping sauce (honey/dijon/teriaki?) & serve w rice
put em on a pizza
put em in a calzone w ricotta & marinara sauce
wrap in won ton wrappers
place an olive inside - as an appetizer
put em in a lasagna
put em in a gyro or pita w yogurt & tomatoes- greek-style
put em in a pita w mozzarella & tomato sauce
put em in a meatball stew/soup
Hmm, did I dream it, or did I see something on Food TV? - meatball wrapped in rice & deep fried?

Still thinking.
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Old 04-09-2005, 03:07 PM   #15
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One of my fav comfort foods...meatball subs - meatballs on crusty Italian bread with homemade marinara sauce & oozing Provolone. YUM
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Old 04-09-2005, 03:30 PM   #16
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3/4 lb. lean hamburg
1/4 lb. ground pork
1/4 lb. ground veal
1/4 lb. ground sweet sausage
2 or 3 cloves garlic, minced
2 or three dashes Worcestershire Sauce
1/2 cup diced white onion
1 egg
3/4 cup dried breadcrumbs
1 Tbls. dried Italian seasoning
1/4 tsp. dried basil
1 Tbls. olive oil
Pinch crush red pepper
one tsp. salt
1/2 tsp. ground pepper

*


In a large mixing bowl beat egg then place all ingredients in bowl. Using hands, mix ingredients together. Form balls somewhat larger than a golfball size.

In a large skillet heat two tablespoons olive oil. Brown four balls at a time turning constantly.

Clean skillet if needed through the browning process and start again with clean olive oil.

Place meatballs in sauce and simmer for two hours or until cooked through.

Trick: Before making the balls, take a small sample of the meat and fry it until done. Taste and adjust seasoning to your liking.

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Here is a recipe im going to make, i think its time for me to try out some spaghetti and meatballs.

I was going to make my own thread for this, but decided to just add to this one. I have a couple of simple questions.



1. I'd like to eliminate the veal because i refuse to eat veal, so i will just replace that with ground beef. Is this okay?

2. I'd like to make a bunch of these things at a time, and freeze some of them. If i seal them up in a really tight bag, will freezing make them not taste so good? Since i started cooking real food, I haven't really frozen anything. Please give me your thoughts on freezing food

3. It says simmer in my pasta sauce for 2 hours. This is how long i simmer my gravy. Do they have to be completely submerged at all time? Any tips for cooking spaghetti sauce with meatballs?
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Old 04-09-2005, 04:37 PM   #17
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Oriental Meatballs

I posted one of my favorite meatball recipes in the beef forum. It makes great leftovers and is an easy meal on a busy night.

Oriental Meatballs
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Old 04-10-2005, 03:34 PM   #18
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gonna bump this up no responses yet for my questions
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