Time 50m Yield 8 Number Of Ingredients 15 Steps:
Preheat the oven to 475 degrees F (245 degrees C). Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet. Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through. While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick. Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.
Yield Makes about 80 meatballs Number Of Ingredients 12 Steps:
- Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
- In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
- Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
- In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
- Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
- Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended. Shape into 36 meatballs, then flatten each slightly. Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed. When cooked through, remove with a slotted spoon and set aside. Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like); stir in the beef broth, milk, nutmeg, and Worcestershire sauce. Cook, stirring constantly, until the gravy thickens. Place the meatballs in the gravy and simmer 10-15 minutes on low. Serve over hot cooked noodles.
Time 31m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish.
