"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Slow Cookers
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-10-2020, 12:21 PM   #1
Assistant Cook
 
Join Date: Feb 2020
Location: Tobyhanna
Posts: 8
Meatball Recipes x 2

Two very easy recipes for meatballs in the slow cooker:
**********************************
SWEDISH MEATBALLS
4 lbs frozen meatballs
4 jars beef gravy (brown or mushroom also good)
1 pint sour cream
1 can beef broth, use sparingly

Place meatballs in slow cooker. Separately combine remaining ingredients, and add to meatballs. Cook on low heat for 2 to 3 hours.
***********************************
SWEET AND SOUR MEATBALLS
2 lbs frozen meatballs
1 jar chili sauce
1-2/2 cups grape jelly

Place meatballs in slow cooker. Separately combine chili sauce and jelly, then pour over meatballs. Cook on low heat 3-5 hours.
***********************************

__________________

Hilary1220 is offline   Reply With Quote
Old 02-12-2020, 08:31 AM   #2
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,314
Thought this was going to be recipes for homemade meatballs.
__________________

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 02-12-2020, 09:46 AM   #3
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,596
LOL... so did I but that OK as I have some frozen homemade meatballs waiting in the freezer for me.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 02-12-2020, 12:12 PM   #4
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,002
If I may, here's my favorite mratball recipe,
1 lb. 70/30 ground beef
1/2 lb. Cuhdagi sausage
1 large egg
1/2 cup minced onion
2 tbs. Minced garlic
1 Tsp. Rubbed sage
1/4 tsp. Dried thyme
2 tsp. Freshly ground black pepper
1/2 tsp. Died Oregano
1 tsp. Sweet basil.
1/3 cup panko bread crumbs
1_4 cip shredded Parmesano-Regiano

Combine all ingredients. Form into 1 inch meatballs and arrane on a parchment lined cookie sheet. Roast in preheated 375 degree F. oven for 30 minutes.

If you cant get chudigi sausage, sub with Italian, or breakfast sausage.

These meatballs are very meaty, and go great with a good ragu.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is online now   Reply With Quote
Old 02-12-2020, 12:49 PM   #5
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 652
Chief, cuhdagi/chudigi, what are they? Never heard of them.
cookieee is offline   Reply With Quote
Old 02-12-2020, 12:58 PM   #6
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,144
Quote:
Originally Posted by cookieee View Post
Chief, cuhdagi/chudigi, what are they? Never heard of them.

I was curious too cookie. The Chief lives in the UP, so Yooper sausage makes sense.
https://www.chowhound.com/post/cudig...sausage-702837
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-12-2020, 02:28 PM   #7
Chef Extraordinaire
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,002
Cudaghi sausage was created in the middle of the U.P. by Italian imigrants. The cudaghi sandwich is a very special sandwich made from a pan-fried pattie shaped to fit a sub-roll, and topped with marinara, and provolone. There are recipes on-line to make this iconic sausage. Hoever, depending on the store you purchase from the flavor varries. Oh, and just so you know, cudaghi was created in Gwyn, Michigan. For those of you who like to make your own sausage, this is a winner. It's a fresh bulk sausage, raw like breakfast sausage, and is made in bulk for. It is never put into a caising. I would think though that it woul be great in a caing, and smoked.

Seeeeya; Chief Longwind of the North
Chief Longwind Of The North is online now   Reply With Quote
Old 02-12-2020, 02:42 PM   #8
Cook
 
Join Date: Dec 2019
Location: Michigan
Posts: 82
From my restaurant days I can tell you if you cook/heat up frozen meatballs on a sheet tray and then put them in your sauce, you will have a much better tasting end product.
strmanglr scott is offline   Reply With Quote
Old 02-12-2020, 02:48 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,117
Quote:
Originally Posted by strmanglr scott View Post
From my restaurant days I can tell you if you cook/heat up frozen meatballs on a sheet tray and then put them in your sauce, you will have a much better tasting end product.
My issue with frozen meatballs is more the texture than the flavor. The very few times I have bought frozen meatballs, they have been very dense and hard rather than tender.

I assume that comes from a lack of bread crumbs/panade that one would use in homemade meatballs and the machine shaping that probably compresses them so they won't fall apart in the manufacturing process.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-12-2020, 04:09 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,777
Quote:
Originally Posted by Andy M. View Post
My issue with frozen meatballs is more the texture than the flavor. The very few times I have bought frozen meatballs, they have been very dense and hard rather than tender.
I agree. Also, I like to season my meatballs differently for different recipes. I haven't looked, but I'm guessing Italian, and maybe a general "plain," flavor are the only kinds available frozen.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 02-12-2020, 04:39 PM   #11
Cook
 
Join Date: Dec 2019
Location: Michigan
Posts: 82
We got a restaurant supply company here called GFS(Gordan Food Service) that a restaurant I worked for bought from.

Their meatballs were always tender just needed sauce to tone down the taste of the meatball itself. They weren't very good by themselves but in a Swedish or bbq sauce they were good.

Ironic, I had a dream last night about eating some of those Swedish ones.
strmanglr scott is offline   Reply With Quote
Old 02-12-2020, 04:45 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,361
Send a message via Skype™ to taxlady
I don't know if the quality had been maintained, but the frozen Swedish meatballs from Ikea used to be good and had a nice enough texture.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 02-12-2020, 05:22 PM   #13
Sous Chef
 
Join Date: Jan 2019
Location: South Florida
Posts: 652
Quote:
Originally Posted by Chief Longwind Of The North View Post
Cudaghi sausage was created in the middle of the U.P. by Italian imigrants. The cudaghi sandwich is a very special sandwich made from a pan-fried pattie shaped to fit a sub-roll, and topped with marinara, and provolone. There are recipes on-line to make this iconic sausage. Hoever, depending on the store you purchase from the flavor varries. Oh, and just so you know, cudaghi was created in Gwyn, Michigan. For those of you who like to make your own sausage, this is a winner. It's a fresh bulk sausage, raw like breakfast sausage, and is made in bulk for. It is never put into a caising. I would think though that it woul be great in a caing, and smoked.

Seeeeya; Chief Longwind of the North
Thanks Chief
__________________

cookieee is offline   Reply With Quote
Reply

Tags
meat, meatballs, recipe, recipes

Meatball Recipes x 2 Two very easy recipes for meatballs in the slow cooker: ********************************** SWEDISH MEATBALLS 4 lbs frozen meatballs 4 jars beef gravy (brown or mushroom also good) 1 pint sour cream 1 can beef broth, use sparingly Place meatballs in slow cooker. Separately combine remaining ingredients, and add to meatballs. Cook on low heat for 2 to 3 hours. *********************************** SWEET AND SOUR MEATBALLS 2 lbs frozen meatballs 1 jar chili sauce 1-2/2 cups grape jelly Place meatballs in slow cooker. Separately combine chili sauce and jelly, then pour over meatballs. Cook on low heat 3-5 hours. *********************************** 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 08:58 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×