Time 45m Yield 5 serving(s) Number Of Ingredients 12 Steps:
Mix all ingredients-except sauce ingredients-together in a large bowl. Roll into balls and fry in a large skillet. Combine the peach jam, salad dressing and soup mix in a saucepan. Cook over medium heat until blended. Pour over meatballs and simmer for 5 minutes. Serve over rice.
Time 31m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Melt 3 tablespoons of butter in frying pan. Add onions, fry until clear and tender. Remove onions. In large bowl mix hamburger, 2 Tbs butter, salt, pepper, thyme, 1 egg and sautéed onion. Mix and form into balls or patties. Pan fry patties and put them in large casserole dish. Pour fat from pan. Add beef broth and boil until only 1/2 remains. Add cream. Boil 1 to 2 minute Season with nutmeg, lemon juice, salt and pepper. Remove from heat, add butter and pour over meat. Sauce will be thin. Let sit overnight. Reheating it brings out the flavor. Serve over white rice or alone.
More about “russian meatballs recipes”
Time 58m Yield 30 Number Of Ingredients 11 Steps:
Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray. Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
