Time 1h20m Yield 4 servings. Number Of Ingredients 13 Steps:
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Time 50m Yield 18 meatballs Number Of Ingredients 13 Steps:
Pulse the scallion, ginger and cilantro in a food processor until finely chopped. Add the pork, sherry, sesame oil, hot chili sauce, 1/4 teaspoon pepper, the egg and half (1 1/4 teaspoons) of the ramen seasoning; process until smooth. Refrigerate the mixture for 15 minutes. Heat 4 inches of vegetable oil in a medium heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Soak the ramen noodles in a bowl of hot tap water for 5 minutes, flipping once; they should be pliable enough to pull apart without breaking. Drain well and pat dry. Carefully pull the strands apart; cover with plastic wrap. With dampened hands, shape 1 scant tablespoon of the pork mixture into a ball. Wrap and press some noodles around the ball, letting a bit of meat show through. Repeat with the remaining meat and noodles. Fry the meatballs in the hot oil in batches, adjusting the heat as needed, until the noodles are crisp and golden brown and the meat is cooked through, about 2 minutes. Transfer to a paper-towel-lined plate to drain; season with salt. Serve with sweet chili sauce for dipping.
Time 1h20m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter). Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated. Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley.
Time 1h Yield 2 , 2 serving(s) Number Of Ingredients 9 Steps:
Defrost meatballs ahead of time by placing in the refrigerator before cooking. Heat dutch oven or large sauce pan over medium heat, add oil. Add onions to the dutch oven and saute for about 2 minutes. Add garlic to the dutch oven and continue to saute for about 1 minute then remove pot from heat. Remove onions and garlic to a bowl and set aside. Add meatballs to the same pot, using left over oil. Over medium heat, get all meatballs hot to the touch, and possibly brown a bit if desired. Add Tomatoes, spices, and sauerkraut and begin to simmer, checking sauce for taste after a few minutes to see if you need any more salt, pepper or other spices. Simmer on low for about 25 minutes. Serve with root vegetables or rice as you prefer.
Time 7h20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Combine first 7 ingredients, mixing well to combine. Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around. Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs. Cover and cook on low for 7-8 hours or high for 4. I usually make the meatballs the night before, or even a week before, then freeze them until ready to use. Makes for a real quick preparation time. ENJOY!
Time 30m Yield about 2 dozen. Number Of Ingredients 15 Steps:
In a skillet, cook sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. Stir in sauerkraut and 2 tablespoons bread crumbs; set aside. In a small bowl, combine the cream cheese, parsley, mustard, garlic salt and pepper; stir into sauerkraut mixture. Cover and refrigerate for at least 1 hour or overnight. , Shape into 3/4-in. balls; roll in flour. In a small bowl, beat eggs and milk. Dip meatballs into egg mixture, then roll in remaining bread crumbs. In an electric skillet, heat 2 in. of oil to 375°. Fry meatballs until golden brown; drain. Combine mayonnaise and mustard; serve with meatballs. Refrigerate leftovers.
Time 55m Yield 20 meatballs, 4-5 serving(s) Number Of Ingredients 10 Steps:
Combine ground beef, rice, egg, parsley, onion, salt, pepper, and 1/4 cup of the tomato soup. Mix well. Shape mixture into about 20 small meatballs. Place meatballs in a large skillet. Mix rest of soup, water, and Worcestershire in a small bowl; pour over meatballs. Bring to a boil. Reduce heat; cover; and simmer 40 mintes or until meatballs are cooked and rice is soft, stirring often.
Time 10h30m Yield 7 Number Of Ingredients 7 Steps:
In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2 inch balls. For stove: Place one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours. For slow cooker: Place one jar of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other jar of sauerkraut. Cook on low setting for 8 to 10 hours.
Time 2h15m Yield 6 serving(s) Number Of Ingredients 16 Steps:
In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk. Shape into 1½" to 2" meatballs, and chill until set. Heat the oil in a large skillet, and brown the meatballs on all sides. Remove meatballs, and drain fat from pan, leaving browned bits in bottom. Add sauerkraut and juice to skillet, and top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are done. Add water or wine if necessary to keep sauerkraut moist. Sprinkle with parsley for garnish. Serve with buttered boiled potatoes.
Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
