recipes

• How do I prepare it?
• Preheat the oven to 325°F (165°C).
• Soak the bread slices in cold water, then squeeze them dry.
• In a large mixing bowl, combine the ground beef, minced onion, salt, pepper, paprika, egg, soaked bread, and ice water.
• Mix thoroughly.
• Shape the mixture into meatballs.
• Pour the crushed tomatoes into a 9×13 inch baking pan.
• Stir in the crushed gingersnap cookies, sugar, and freshly squeezed lemon juice into the tomatoes.
• Add the meatballs to the pan and stir to coat them evenly with the sauce.
• Cover the pan with aluminum foil and bake for about 2 hours, stirring occasionally.
• Ensure the meatballs remain coated with the sauce during baking.

• How do I prepare it?
• Preheat the oven to 350°F (175°C).
• In a large bowl, mix together the ground beef, finely chopped mushrooms, eggs, salt, and pepper.
• Using your hands will help blend the ingredients thoroughly.
• Shape the mixture into approximately 70 walnut-sized meatballs.
• Place the meatballs on a baking sheet and bake for about 25 minutes, or until the meatballs are no longer pink inside.
• In a casserole dish or crockpot, mix the instant onion soup mix with the cream of mushroom soup.
• Add the cooked meatballs to the soup mixture.
• If using a casserole dish, return it to the oven for an additional 10 minutes to heat thoroughly.
• If using a crockpot, set it on low heat and allow the meatballs to warm for about an hour before serving.

• Preheat the oven to 300°F (150°C).
• In a large bowl, mix the ground beef, breadcrumbs, soup mix, and eggs until well combined.
• Shape the mixture into 1 ½-inch meatballs.
• In a large skillet, combine the sauerkraut, cranberry sauce, chili sauce, and brown sugar.
• Simmer the sauce over medium heat for about 5 minutes, or until the brown sugar has melted and is well mixed.
• Lightly grease a 13×9 inch baking dish and spread a small amount of the sauce mixture at the bottom.
• Arrange the meatballs on top of the sauce in the baking dish.
• Pour the remaining sauce over the meatballs, ensuring they are well coated.
• Bake the meatballs in the preheated oven for 1 to 2 hours, or until they reach an internal temperature of 160°F (71°C).

Prepare the Meatballs:

• In a large mixing bowl, combine the uncooked long-grain rice, ½ cup of water, chopped onion, salt, celery salt, garlic powder, and ground beef (or turkey).
• Mix well until all ingredients are thoroughly combined.
• Shape the mixture into 1 ½-inch meatballs.

Brown the Meatballs:

• In a large skillet, heat the canola oil over medium heat.
• Add the meatballs to the skillet and brown them on all sides.
• Once browned, remove the skillet from heat.

Prepare the Sauce:

• In another mixing bowl, combine the tomato sauce, 1 cup of water, brown sugar, and Worcestershire sauce.
• Mix well to ensure the sugar is dissolved.

Cook the Meatballs:

• Pour the sauce mixture over the browned meatballs in the skillet.
• Reduce the heat to low, cover the skillet, and simmer for 1 hour.
• Make sure the rice inside the meatballs is fully cooked before serving.

Serve:

• Serve the porcupine meatballs hot, with the savory sauce spooned over them.

Preheat the Oven:

• Preheat your oven to 400°F (200°C).
• Prepare the Pineapple and Meatball Mixture:
• Drain the pineapple chunks, reserving ¼ cup of the juice.
• Set the pineapple chunks aside.
• In a large mixing bowl, combine the chopped onion, yellow and red peppers, bread crumbs, ground ginger, salt, and the reserved ¼ cup of pineapple juice.
• Crumble the lean ground beef over the mixture and mix thoroughly by hand until well combined.
• Shape the mixture into 1-inch meatballs.

Prepare the Sauce:

• Place the sauce ingredients (canola oil, soy sauce, honey, white vinegar, garlic powder, and ground ginger) into a blender.
• Cover and process for about one minute until the sauce is well blended.

Bake the Meatballs:

• Grease a 13×9 inch baking dish with 2 tablespoons of the prepared sauce.
• Place the meatballs into the baking dish and pour the remaining sauce evenly over them.
• Bake uncovered for about 20 minutes, or until the meatballs are no longer pink in the center.

Add Pineapple and Serve:

• Allow the meatballs to cool slightly.
• Place one pineapple chunk on top of each meatball and secure it with a toothpick.
• For serving as an appetizer, use a chafing dish to keep the meatballs warm.

Prepare the Meatballs:

• In a large mixing bowl, combine ½ cup milk, egg, Worcestershire sauce, shredded potatoes, chopped onion, salt, nutmeg, ginger, allspice, and pepper.
• Crumble the ground beef over the mixture and mix well until fully combined.
• Shape the mixture into approximately 48 meatballs.

Cook the Meatballs:

• In a large skillet, melt the cubed butter over medium heat.
• Add the meatballs to the skillet in batches, cooking until they are browned on all sides and no longer pink in the center.
• Remove the meatballs from the skillet and keep them warm.

Prepare the Gravy:

• After removing the meatballs, stir the flour into the skillet with the remaining butter, blending well to form a roux.
• Gradually add the remaining 3 cups of milk to the skillet, whisking constantly to prevent lumps.
• Bring the gravy to a boil, then cook and stir for about 2 minutes or until thickened.

Combine and Serve:

• Return the cooked meatballs to the skillet, combining them with the gravy.
• Heat thoroughly before serving.
• If desired, serve the meatballs with hot mashed potatoes for a complete meal.

Prepare the Meatballs:

• In a large mixing bowl, combine the ground beef, egg, milk, oregano, parsley, garlic powder, ground pepper, and grated parmesan cheese.
• Mix the ingredients by hand (bare hands preferred) until well combined.
• Roll the mixture into meatballs, each about the size of a golf ball.
• Set aside.

Prepare the Sauce:

• In a large pot, heat the extra virgin olive oil over medium heat.
• Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and the garlic is fragrant.
• In a separate bowl, place the peeled plum tomatoes and crush them with your hands.
• Add the crushed plum tomatoes, tomato puree, diced cloves, basil, kosher salt, ground pepper, and sugar to the pot.
• Stir well to combine all the ingredients.

Combine and Simmer:

• Gently place the prepared meatballs into the sauce, ensuring they are submerged.
• Bring the mixture to a gentle simmer and allow it to cook for about 3 hours, stirring occasionally.
• After 3 hours, the sauce should be rich and the meatballs tender.

Serve:

• Serve the meatballs and sauce over your favorite pasta.
• Sprinkle with grated Italian cheese before serving.

• Preheat the oven to 400°F (200°C).
• In a large mixing bowl, combine the ground beef, egg, chopped onion, Italian breadcrumbs (or oats), milk, Worcestershire sauce, and salt and pepper if desired.
• Mix until well combined.
• Shape the mixture into 1-inch meatballs.
• Place the meatballs into a lightly greased 13x9x2-inch baking dish, arranging them evenly.
• Bake the meatballs, uncovered, in the preheated oven for 20 to 25 minutes or until they are light brown and cooked through.
• Drain off any excess fat before serving.

Freezing Instructions:

• To freeze the meatballs, allow them to cool completely.
• Cover the meatballs and place them in freezer-safe plastic bags.
• To use after freezing, allow the meatballs to thaw at room temperature for at least 30 minutes before reheating.

• Start cooking rice to accompany the chicken.
• Prepare all ingredients and place them within easy reach of the stove.
• Place the cornstarch in a bowl and add the chicken pieces.
• Toss until the chicken is lightly coated with cornstarch.
• Mix in the soy sauce and rice wine, then add the beaten egg white, stirring until the chicken is well coated.
• Heat a nonstick wok or skillet over high heat.
• Add half of the vegetable oil and rotate the wok to coat the sides.
• When the wok is hot, add the broccoli and stir-fry for 1–2 minutes, ensuring it is well coated with the oil.
• Add 2 tablespoons of water to the wok, cover, and steam the broccoli for 30 seconds to 1 minute, until it is tender but still crisp.
• Remove the broccoli, along with any juices, to a plate.
• Wipe the wok dry and heat it again over high heat.
• Add the remaining oil.
• Stir-fry the crushed garlic and grated ginger for 3–4 seconds until fragrant.
• Add the chicken to the wok and stir-fry for 1–2 minutes, or until the chicken begins to brown.
• Stir in the hoisin sauce and sesame oil (if using), and stir-fry for about 30 seconds to blend the flavors.
• Return the broccoli, along with any juices, to the wok with the chicken.
• Stir and toss for about 30 seconds or until everything is heated through.
• Serve the chicken and broccoli over rice.

• Start cooking rice to accompany the sweet-and-sour chicken.
• Prepare all ingredients and place them within easy reach of the stove.
• Sprinkle the chicken pieces with ground Sichuan or black pepper, then dredge them in cornstarch to coat lightly.
• In a small bowl, mix the sauce ingredients (soy sauce, lychee juice, rice vinegar, sugar, chicken stock, and chili or pepper) and set aside.
• Heat a nonstick wok or skillet over high heat.
• Add the vegetable oil and rotate the wok to coat the sides evenly.
• When the oil is very hot, add the crushed garlic and grated ginger.
• Stir-fry for a few seconds until fragrant.
• Add the chicken to the wok and stir-fry for about 1 minute until the chicken is no longer pink.
• If using, add the bell pepper and green onions (scallions) and stir-fry for another minute.
• Reduce the heat to low, add the sauce to the wok, and bring it to a boil.
• Simmer for 30 seconds.
• Add the drained lychees and cook until heated through.
• Optional Step: Mix the cornstarch with water and stir into the sauce to thicken, if desired.
• Serve the sweet-and-sour chicken with rice.