recipes

Hungarian Meatballs

Hungarian Meatballs

This recipes contains both meat and dried fruit. This combination is a favorite in countries such as Hungary, Bulgaria, Georgia, and Armenia. It offers a unique taste combination that is not found in more well-known meatball recipes.
Portions:6
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Ingrediënten

  • ½ pound of ground veal
  • ½ pound of ground chicken
  • 1 onion peeled and finely chopped
  • 3 garlic cloves peeled and crushed
  • ¼ cup of dried sour cherries chopped
  • ½ cup of pine nuts chopped and lightly toasted
  • ½ teaspoon Hungarian paprika
  • ⅛ teaspoon of ground allspice
  • ⅛ teaspoon of cinnamon
  • 1 egg white lightly whipped
  • 1 small bunch of fresh cilantro finely chopped
  • 1 small bunch of fresh mint finely chopped
  • Salt and pepper to taste
  • 2 tablespoons of vegetable oil

Instructies

  • Combine the veal and chicken in a bowl.
  • Mix well.
  • Add in the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon.
  • Mix until combined evenly.
  • Add the egg white, and mix again.
  • Add the fresh herbs, salt, and pepper, and mix again.
  • Be sure everything is combined evenly.
  • Shape the mixture into meatballs that are about the size of golf balls.
  • Heat the oil in a skillet.
  • Sauté the meatballs, one batch at a time, turning occasionally.
  • The meatballs should be cooked all the way through and browned on each side.
  • This generally takes about 10 minutes.
  • Serve the meatballs hot or at room temperature.
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Recipe Category Chicken / Veal
Country European / Hungaria

Stuffed Meatballs

Stuffed Meatballs

At first, these seem like ordinary meatballs, but your guests and family will love the cheesy surprise waiting in the middle of these meatballs. These meatballs are great over pasta and served with tomato sauce.
Portions:6
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Ingrediënten

  • 1 pound of extra lean ground beef
  • ½ pound of ground pork
  • 1 egg beaten
  • ½ cup of bread crumbs
  • 1 tablespoon of chopped parsley
  • 1 tablespoon of chopped basil
  • Salt and pepper to taste
  • ½ pound of mozzarella diced
  • 2– 3 teaspoons of olive oil

Instructies

  • Combine all of the ingredients except the oil in a large mixing bowl.
  • Use your hands to mix all of the ingredients thoroughly.
  • Shape the mixture into medium-sized meatballs.
  • Lightly oiling your hands will help keep the meat from sticking.
  • Be sure to push back any mozzarella that pokes out through the meat.
  • It will burn if it is not safely inside the meat.
  • Heat a large sauté pan that is big enough to hold all of the meatballs.
  • If such a pan is unavailable, sauté the meatballs in batches.
  • Sauté using medium-high heat, turning the meat to brown each side.
  • When the meatballs are browned, lower the heat and cook, covered, for 10 minutes.
  • Uncover, turn the meatballs to the other side and recover.
  • Cook for an additional 10 minutes. If the pan gets dry during cooking, add a little oil.
  • Serve with tomato sauce, if desired.
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Recipe Category Beef / Pork

Chicken and Pork Meatballs

Chicken and Pork Meatballs

This unique recipe is a significant change from the traditional meatball. It has a sweet apricot sauce that pairs well with this meat combination. These meatballs are best served over white rice.
Portions:4
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Ingrediënten

  • ½ pound of minced chicken
  • ½ pound of minced pork
  • 2 eggs
  • 1 tablespoon of parsley finely chopped
  • 1 cup of breadcrumbs
  • 1 onion finely chopped
  • 1 clove of garlic finely chopped
  • For the sauce:
  • 2 cups of apricot juice
  • 1 cup of water
  • 1 package of French onion soup mix
  • 12 fresh or dried apricots, chopped
  • 1 teaspoon of curry powder
  • 1 tablespoon of gingered apricot sauce

Instructies

  • Place all of the meatball ingredients in a large bowl and mix well with your hands.
  • Roll the meat into balls about the size of a golf balls.
  • Place all of the sauce ingredients in a saucepan and bring the mixture to a boil.
  • Boil for 5 minutes and drop in the meatballs.
  • Simmer on low heat for 30 minutes.
  • Season with salt and pepper, and serve.
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Recipe Category Chicken / Pork

Sweet and Sour Meatballs

Sweet and Sour Meatballs

These sweet meatballs are a twist on the traditional meatball and red sauce. With both vinegar and brown sugar, the sauce is definitely sweet and sour!
Portions:6
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Ingrediënten

  • 1 pound of ground beef
  • 1 pound of sausage
  • 1 cup of cracker crumbs
  • ½ cup of cream
  • 1 egg
  • 1 small onion finely minced
  • ⅛ teaspoon of salt
  • ⅛ teaspoon of pepper
  • ⅛ teaspoon of ginger
  • ⅛ teaspoon of nutmeg

For the sauce:

  • ½ cup of brown sugar
  • 3 tablespoons of flour
  • 2 teaspoons of dry mustard
  • 1 cup of unsweetened pineapple juice
  • ½ cup of vinegar
  • 2 teaspoons of soy sauce

Instructies

  • Mix all of the meatball ingredients together.
  • Roll the mixture into balls.
  • Brown the meatballs in batches using a large skillet and set aside.
  • Mix brown sugar, flour, and mustard in a sauce pan.
  • Gradually stir in the pineapple juice, vinegar, and soy sauce.
  • Cook and stir the sauce until it is thick and bubbly.
  • Put the meatballs in a crock-pot and cover with the sauce.
  • Allow the meatballs to sit, covered until heated thoroughly.
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Recipe Category Beef / Pork

Greek Meatballs

Greek Meatballs

Cinnamon paired with beef is traditional in Greek foods. This recipe is unique because it is made with traditional Greek seasonings; it is also an extremely moist version of the meatball. Try serving this meatball with bulgur wheat pilaf and a Greek salad.
Portions:4
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Ingrediënten

  • ¾ pound of ground pork
  • ¾ pound of ground beef
  • 1 teaspoon of dried mint
  • ½ teaspoon of cinnamon
  • ½ teaspoon of pepper
  • 2 teaspoons salt
  • 2 large potatoes finely grated
  • 2 slices of white bread crusts removed
  • 1 egg
  • 1 tablespoon of fresh parsley chopped
  • 1 medium onion finely chopped
  • Oil for deep frying

Instructies

  • Mix all of the ingredients (except for the oil) together in a large mixing bowl.
  • Use your hands to mix the ingredients well.
  • Refrigerate the mixture for at least half an hour.
  • Use two spoons to shape the meat mixture.
  • Take one spoonful of the mixture and use the other spoon to flatten into a slightly longer meatball.
  • Deep-fry the meatballs in very hot oil until golden brown.
  • The meatballs should be crunchy on the outside, but smooth on the inside.
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Recipe Category Beef / Pork / Side Dish
Country European / Greece

Swedish Meatballs with Gravy

Swedish Meatballs with Gravy

Swedish meatballs are traditionally made with both ground beef and pork. They are served with a hearty gravy and eaten as an entrée or over noodles. This recipe provides a traditional taste with simple preparation. Traditionally, this recipe is served over wide egg
Portions:4
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Ingrediënten

  • ½ cup of soft bread crumbs
  • 1 medium onion chopped
  • 1 lightly beaten egg
  • 2 tablespoons of heavy whipping cream
  • ½ teaspoon of salt
  • ⅛ teaspoon of ground nutmeg
  • ⅛ teaspoon of allspice
  • ⅛ teaspoon of cardamom
  • ¾ pound of lean ground beef 90% lean
  • ½ pound of ground pork
  • For the Gravy:
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • 1 cup of beef broth
  • ½ cup of heavy whipping cream
  • ¼ teaspoon of dill weed
  • ¼ cup of minced fresh parsley optional

Instructies

  • Preheat the oven to 400° F.
  • Combine the first eight ingredients in a large bowl.
  • Crumble the pork and beef over the mixture and mix well.
  • Shape the mixture into 1 ½ inch meatballs.
  • Grease a rack to place in a shallow backing pan.
  • Place the meatballs on the rack.
  • Bake the meatballs for 11 to 12 minutes or until a meat thermometer reads 160° F.
  • Drain the meatballs.
  • Melt the butter in a large saucepan.
  • Stir in the flour until the mixture is smooth, then gradually add the beef broth.
  • Bring the mixture to a boil.
  • Cook and stir for 1 to 2 minutes or until the mixture has thickened.
  • Stir in the cream and dill.
  • Let the gravy simmer for 1minute.
  • Place the meatballs in a serving dish and pour the gravy over the top.
  • If desired, add the parsley as a garnish.
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Recipe Category Beef / Pork / Side Dish
Country European / Sweden

Pork, Veal, and Beef Meatballs

Pork, Veal, and Beef Meatballs

Meatballs with a variety of meat pack more favor in every bite. This mixed recipe adds that little something extra to your meatball that will have your guests wanting your cooking secrets. Keep your ingredients fresh and these meatballs are sure to be a crowdpleaser!
Portions:8
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Ingrediënten

  • 1 pound of ground beef
  • ½ pound of ground veal
  • ½ pound of ground pork
  • 2 cloves of minced garlic
  • 2 large eggs
  • 1 cup of grated fresh Romano cheese
  • 1 ½ tablespoons of cut Italian flat leaf parsley
  • 2 cups of crumbled Italian bread
  • About 1 ½ cups of warm water
  • 1 cup of olive oil
  • Salt and ground black pepper as needed

Instructies

  • Start by combining all your meats in a large mixing bowl.
  • Add in the garlic, eggs, cheese and parsley. If desired, add salt and pepper.
  • Add bread crumbs to the mixture by putting in small portions while you stir.
  • Slowly add the water ½ cup at a time.
  • The mixture should be moist, but be sure it will still hold its shape when rolled into meatballs.
  • You may not need the entire 1 ½ cups of water.
  • Shape the mixture into meatballs.
  • Fry batches of meatballs by first heating olive oil in a skillet.
  • Meatballs are fully cooked when they are very brown and somewhat crisp.
  • Remove the meatballs and drain excess oil by laying on a paper towel.
  • If the meatballs are having trouble holding their shape, try covering them while they are cooking.
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Recipe Category Beef / Pork / Veal

Minced Meat Kebabs

Minced Meat Kebabs

These meatball kebabs are traditional in Afghanistan. They can be found in restaurants, and street venders often sell them on street corners. This recipe is the traditional preparation where the kebabs are grilled and served on a stick. They can be eaten alone or served on lavash or chapatti.
Portions:6
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Ingrediënten

  • 1 pound of minced beef
  • 1 pound of minced lamb
  • 1 medium-to-large onion
  • 2 cloves of garlic
  • Red pepper to taste
  • Kebab skewers
  • Cilantro fresh mint, or lemon wedges (for garnish)

Instructies

  • Mince the onions and garlic.
  • Add the onions, garlic, and red pepper to the meat.
  • Mix well with your hands. The mixture will be sticky.
  • Wet your hands and mold the meat around kebab skewers.
  • The kebabs should be about 4 inches long and 1 inch in
  • diameter.
  • Grill the kebabs over high heat. Brown on both sides and
  • then reduce heat to medium. Continue to grill for 15 more
  • minutes, turn frequently.
  • Remove the meat from the skewers, sprinkle with salt and
  • pepper, and serve. Use your choice of garnish.
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Recipe Category Beef / Lamb

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Try these meatballs as a healthy alternative to buffalo wings. They are great for parties and tailgating. The slow cooker recipe is made to travel!
Portions:6
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Ingrediënten

  • 1 pound of ground chicken
  • ¾ cup of Panko
  • 1 large egg
  • ½ teaspoon of garlic powder
  • ½ teaspoon of onion powder
  • 2 green onions thinly sliced
  • Kosher salt and fresh ground black pepper to taste
  • ¾ cup of buffalo sauce
  • ¼ cup blue cheese dressing optional

Instructies

  • Preheat the oven to 400° F.
  • Line a cookie sheet with parchment paper.
  • Set aside.
  • Combine the first 7 ingredients in a large mixing bowl.
  • Mix well using clean hands.
  • Roll the mixture into 1 ¼-inch meatballs. It will make about 24 meatballs.
  • Put the meatballs on the cookie sheet and bake for 4 or 5 minutes to brown the sides.
  • Place the meatballs in a slow cooker and add buffalo sauce.
  • Toss the meatballs to cover completely with sauce.
  • Cook in the slow cooker on low heat for two hours.
  • Drizzle with blue cheese dressing.
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Recipe Category Chicken

Cream Cheese and Chicken
Meatballs

Cream Cheese and ChickenMeatballs

This recipe is perfect as a healthy alternative with lots of flavor.
Portions:20 meatballs
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Ingrediënten

  • 1 pound of ground chicken
  • 2 eggs lightly beaten
  • ¼ cup of roasted garlic light cream cheese
  • ¼ cup of Parmesan cheese grated
  • 1 tablespoon of dry bread crumbs
  • 1 teaspoon of crushed red pepper flakes
  • 1 tablespoon of Italian seasoning
  • 1 tablespoon of garlic powder
  • 1 ½ teaspoon of vegetable oil
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper

Instructies

  • Preheat the oven to 450° F.
  • Line a baking sheet with tinfoil and spray with cooking spray.
  • It works best if you use a rimmed cookie sheet.
  • Combine all of the ingredients in a large mixing bowl and mix well.
  • Be sure that all of the ingredients are evenly combined.
  • Form 20 meatballs and place them on the prepared baking sheet.
  • Bake in the center of the oven until juice run clear.
  • This normally takes about 17 or 18 minutes.
  • Meat should be cooked to 165° F.
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Recipe Category Cheese / Chicken
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