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Reader's Recipe: Super Bowl Meatballs

partysugar — Tue, 30 Jan 2007 11:42:47 -0800

When I was searching for a reader's recipe to feature, I was thinking Super Bowl food (as I will be for the rest of the week!) and came across a Super Bowl practice run in the Kitchen Goddess group on TeamSugar. Before the big day, LaylaCams wanted to test out her recipes and in this post she lists the entire menu complete with tons of great images. One of her delicious dishes is a meatball appetizer perfect for a party. The recipe was actually posted by audreystar and includes step by step instructional pictures. These meatballs look like they would make any party rock. Thanks for posting girls! To make the party meatballs at your Super Bowl party, read more

Recipe posted by audreystar

These meatballs are great for just about any occasion but since there will be lots of potluck Christmas parties coming up I thought I'd post these now. My hubby also loves these when he has the guys over to watch football. I got this recipe from a gal I work with but hers were for baked beans and I thought the sauce would be great with meatballs too. I was right. I haven't tried little smokie sausages yet but I am sure those would be great with this sauce too. If you want to try the baked beans recipe just disregard the meatballs and add 2 cans (16oz) baked beans drained and reduce the bbq sauce to 1/2 cup.

Ingredients:

5 slices of Hickory bacon, crisply fried and crumbled (I use the microwave bacon)
1/2 green pepper, seeded and chopped
1/2 medium onion, chopped
1 1/2 teaspoons prepared mustard
1/2 cup ketchup
1 1/2 bottles 18 oz. Hickory Smoked Barbeque Sauce
1/2 cup of brown sugar (packed)
1 bag of frozen meatballs
1 crock pot

Cut up the bacon, green pepper, onion and brown sugar and throw in the crock pot.

Add the mustard, ketchup and barbeque sauce to the crockpot.

Stir together mixture and turn crockpot on High until the brown sugar has melted.

Now you can add the frozen meatballs. Put enough in where each meatball is covered in sauce. I usually use about 1/2 - 3/4 bag. More meatballs can be added and heated up later if you run low.

After about 2 hrs on High your meatballs should be ready to serve.

Yummy!

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Reader's Recipe: Swedish Meatballs

YumSugar — Tue, 13 Mar 2007 07:53:27 -0700

This week's reader's recipe comes from the Kitchen Goddess herself, Twinkle. These divine looking meatballs are served with potatoes and lingonberry jam. I personally love the way sweet and savory go together and can't wait to taste that combination.

To check out her recipe for authentic Scandinavian Meatballs (she lives there, this is as authentic as it gets folks!), read more

Recipe submitted by TeamSugar member Twinkle

Meatballs are a staple here in Scandinavia and today I decided to have a go at making them from scratch. They were delicious and so easy to make. My husband, the resident expert on Swedish meatballs, said my meatballs were even better than his mother's.

Ingredients
1 pound (500 grams) ground meat
3 slices white bread
1/2 cup (1 1/2 dl) milk
1 egg
3/4 cup (2 dl) finely chopped leeks
Butter and oil for frying

Method
Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.

Serve with any form of potatoes and some lingonberry jam.

Thanks for submitting this recipe Twinkle, I can't wait to give it a try!

Fast & Easy Dinner: Grape-Stuffed Meatballs With Flatbread

partysugar — Tue, 28 Jul 2009 07:50:16 -0700

Treat your family tonight to a creative meal that is satisfying in texture and flavor. The flatbread is crunchy, the soft meatballs are filled with a juicy grape in the center, and the cheese is creamy.

Honey provides a sweet counterpart to the peppery arugula. With so many different elements, this dish is sure to be a crowd-pleasing success. Check out the recipe when you read more.

Grape-Stuffed Meatballs With Flatbread
From Everyday With Rachael Ray

Ingredients

2 pounds ground pork or turkey
3 tablespoons balsamic vinegar
1 tablespoon grill seasoning
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
1 clove garlic, grated or finely chopped
Salt and pepper
12 red or black seedless grapes
3 tablespoons extra-virgin olive oil
2 cups arugula, chopped
1 cup basil leaves, torn
1 cup flat-leaf parsley, chopped
Juice of 1/2 lemon
1 cup ricotta cheese
2 tablespoons honey
4 flatbreads

Directions

Preheat a grill or grill pan to medium. In a large bowl, combine the pork, balsamic vinegar, grill seasoning, fennel seeds, crushed red pepper and garlic; season with salt and pepper.
Divide into 4 equal portions; form each into 3 meatballs. Press 1 grape into each meatball, then pinch the meat to seal.
Coat the meatballs with 2 tablespoons oli and thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.
In another large bowl, toss the arugula, basil and parsley with the lemon juice and remaining 1 tablespoon oil; season with salt and pepper.
In a small bowl, combine the ricotta and honey; season with pepper.
Warm the flatbread on the grill. Top each with greens, some ricotta mixture and 3 meatballs.

Serves 4.

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Sunday Slow Cooker: Turkey Meatballs in Tomato Sauce

YumSugar — Sat, 28 Mar 2009 06:00:32 -0700

Tonight, make a low-maintenance dinner that you and your family can still get excited about. Here, classic Italian-American meatballs get a modern twist with the help of ingredients such as dark meat turkey, roasted red peppers, and smoky paprika - and the ridiculously convenient slow cooker.

Add this to your favorite pasta for a complete meal. Get your hands on a soon-to-be family favorite when you read more.

Turkey Meatballs in Tomato Sauce
From Every Day With Rachael Ray

Ingredients

3 tablespoons extra virgin olive oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely chopped
One 14.5-ounce can diced fire-roasted tomatoes
One 12-ounce jar roasted red peppers, drained
2 tablespoons paprika
Salt and pepper
1/2 cup unseasoned breadcrumbs
1 egg, beaten
1 1/2 pounds ground dark meat turkey

Directions

In a large skillet, heat the olive oil over medium heat. Add the onions, celery and garlic and cook, stirring often, until softened, 7 minutes. Transfer 1 1/3 cups of the onion mixture to a large bowl; let cool. Reserve the skillet.
Using a food processor, puree the tomatoes and roasted peppers. Add the puree to the skillet and bring to a boil over medium heat. Stir in the paprika and season with salt and pepper; transfer to a large slow cooker, cover and set to low temperature.
Whisk the breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper into the remaining onion mixture. Mix in the turkey. Form 1 1/2-inch meatballs. Add the meatballs to the slow cooker. Cover and cook on low heat for 6 hours.

Serves 6.

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10 Ways to Make It Rain Meatballs

YumSugar — Fri, 18 Sep 2009 05:50:19 -0700

The trailer for the new animated comedy Cloudy With a Chance of Meatballs makes me hungry for a plate of spaghetti with meatballs. The giant pancake laden with butter and maple syrup looks pretty good, and the gelatin, well . . . interesting, but the marinara spheres falling from the sky look too juicy and savory to resist. Whether or not you plan to catch the movie, here are a handful of different ways you can satisfy your inevitable craving for meatballs.

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Green Spaghetti and Meatballs

YumSugar — Mon, 29 Sep 2008 16:15:50 -0700

If you're in the mood for a big bowl of spaghetti and meatballs, but want something other than a traditional tomato sauce, I highly recommend this creamy pesto dish! A tasty blend of bread and seasoning, the meatballs that dot the pasta are scrumptious with the perfect texture.Both the pesto and meatballs are simple to make, but do require time. The best thing about this recipe is it makes a lot, so save some for a later date. The cream-less pesto keeps for up to 3 weeks in the fridge. The finished meatballs keep in the freezer for up to 2 months and are easily reheated in a pan with a small amount of olive oil to make crispy.

Not only did I enjoy this as a main course, but also a few days later as a delicious appetizer: The meatballs are great with the creamy pesto sauce as dip. To make your own green spaghetti and meatballs, read more!

Creamy Pesto Spaghetti With Meatballs
Creamy Pesto adapted from How to Boil Water;
Meatballs original recipe

Ingredients

Creamy Pesto Sauce
2 cups packed chopped fresh basil leaves
3 cloves garlic
3/4 cup roasted pine nuts
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup freshly grated Romano
1 1/2 cups of cream (depending on desired thickness)
1/4 cup sour cream or cream cheese
Meatballs
1 1/2 cups fresh bread crumbs
1/2 cup milk
3 eggs
1 cup roasted ground pine nuts
3 small onions or 1 large onion
1 shallot
3 cloves of garlic
1 lb beef
1 lb pork
3/4 cup Parmesan cheese
2 tbsp Italian seasoning
Salt
Pepper
1/4 cup Olive oil for browning
Pasta of your choice

Directions

Make the creamy pesto sauce: Preheat oven to 350. Place nuts on a foil lined cookie sheet. Place in oven for 8 to 10 minutes until fragrant. Be sure to keep a watch and occasionally flip the pine nuts, so they do not burn.
Measure out 3/4 cup pine nuts and add to a food processor (Reserve the rest of the pine nuts for the meatballs). Place basil, garlic, olive oil, and both cheeses in a food processor, puree until smooth. Add salt and pepper to taste. If storing, place in a container, pour a thin layer of oil over the top to prevent discoloration.
When ready to serve, put the pesto in a sauce pan, slowly add cream and sour cream. Cook over a low heat.
Make the meatballs: for the bread crumbs, you can use day-old bread or fresh bread that has been toasted. Place the bread in food processor and chop. Place bread crumbs in a bowl and soak in the milk.
Saute onions, garlic, and shallots in 1 tbsp of olive oil. Once browned, mix with the bread crumbs.
Mix meat, seasoning, salt, pepper, cheese, ground pine nuts, and eggs with the breadcrumb mixture. Place in fridge for an hour.
Remove meat mixture from fridge. Roll into small 3/4 inch meatballs.
Preheat oven to 375° F.
Heat 1 tbsp of oil, placing 6-9 meatballs in a large frying pan. Brown all sides of the meatballs. Repeat with the rest of the meatballs.
Place browned meatballs on a foil-lined cookie sheet and place in the oven for 15-20 minutes. To freeze: place the cooled meatballs on a cookie sheet in the freezer for a couple of hours. Once frozen place in containers, the prefreezing prevents the meatballs from sticking to one another.
Prepare pasta.
Toss the pasta with the pesto sauce, about 1/8 cup of sauce per pasta serving. Plate the pasta with 4-5 meatballs on top. If desired, drizzle some of the sauce over the meatballs.

Makes approximately 2 1/2 cups creamy pesto and 45 meatballs.

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Fast & Easy Dinner: Roasted Lamb Meatballs With Polenta

partysugar — Fri, 09 Jan 2009 09:15:44 -0800

The classic Italian meatball goes sophisticated in this rapid yet gourmet meal. Rich lamb replaces boring beef and the sauce is seasoned with tangy vinegar and fire-roasted tomatoes.

Sub out pasta for quick-cooking polenta jazzed up with honey and fresh rosemary. Serve with a glass of red wine and a green salad. To kick-start your weekend with this mouth-watering meal, read more.

Roasted Lamb Meatballs With Polenta
From Every Day With Rachael Ray

Ingredients

3 slices whole wheat bread, crusts discarded, chopped
3 cups chicken broth
1 1/2 pounds ground lamb
1 egg, lightly beaten
2 large cloves garlic, grated
Salt and pepper
1 tablespoon extra-virgin olive oil, plus more for brushing
1 red onion, finely chopped
2 tablespoons balsamic vinegar
One 28-ounce can crushed fire-roasted tomatoes
1 cup whole milk or half-and-half
1 cup polenta
2 tablespoons honey
1 tablespoon butter
1 tablespoon chopped rosemary

Directions

Preheat the oven to 400°.
In a bowl, moisten the bread with 1/3 cup chicken broth. Add the lamb, egg, garlic, 2 teaspoons salt and 1 teaspoon pepper. Form the mixture into 8 meatballs.
Brush with olive oil and set 2 inches apart on a rimmed nonstick baking sheet. Roast for 15 minutes.
Meanwhile, in a medium saucepan, heat 1 tablespoon olive oil, over medium heat. Add the onion, season with salt and pepper and cook until softened, 8 to 10 minutes.
Add the vinegar and cook it off, 1 minute. Stir in 2/3 cup chicken broth, then the tomatoes.
Bring the sauce just to a boil, then lower the heat and simmer for 10 minutes.
In a medium saucepan, bring the remaining 2 cups chicken broth and the milk to a boil. Whisk in the polenta, lower the heat and cook, whisking, until the polenta is thick but spoonable, 2 to 3 minutes. Stir in the honey, butter, rosemary and salt and pepper to taste. If it gets too thick, add water or more milk.
Spoon the polenta into bowls; top with the meatballs and sauce.

Serves 4.

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Fast & Easy Dinner: Italian Meatball Soup

partysugar — Wed, 05 Dec 2007 05:28:39 -0800

With its steamy broth, hearty meatballs, and chunky vegetables, one would hardly know that this Italian soup is ready in under half an hour. So go ahead, tell your family/roommate/ husband/boyfriend/kids you slaved away all afternoon. Using pre-made meatballs, pre-made broth, and beans makes this a quick fix meal. Full of flavor, this soup is comforting and delicious. To make it for dinner tonight, read more

Italian Meatball Soup
From Gourmet magazine

1/4 cup olive oil
1 cup frozen chopped onions (about 6 oz)
4 garlic cloves, chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
2 carrots, halved lengthwise and thinly sliced crosswise
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 1/2 cups water
20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
2 (14-oz) cans small white beans, drained and rinsed
1 (5- to 6-oz) bag baby spinach, coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
Parmigiano-Reggiano, finely grated for garnish

Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes.
Stir in broth and water and bring to a boil, covered.
Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

Serves 4.

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Come Party With Me: March Madness - Menu

partysugar — Tue, 24 Mar 2009 09:00:41 -0700

When I was a cheerleader in college, I preferred to dance at the fast-paced basketball games over the long, hot football games. There's something so exciting about basketball that makes it a fabulous sport to follow. Thanks to the office pool, this year, I've gotten very into March Madness, the whirlwind tournament that selects the nation's best college basketball team. I'm so into it that I've decided to invite the Sugar girls over for a viewing party. I'll make an assortment of delectable appetizers that highlight some of Spring's most sought-after ingredients. This menu is sophisticated, yet fun.

Mushroom quesadillas with feta and Monterey Jack are so filling, guests won't notice they're meatless. Pancetta-wrapped asparagus is a crowd-pleasing modern day classic. Six-vegetable Spring rolls with carrot-ginger dipping sauce are crunchy and delicious. Finally, chicken Parmesan meatballs with Caesar slaw takes two Italian-American favorites and translates them into finger foods. For these wonderful recipes, read more.

Mushroom Quesadillas
From Food Network

Ingredients

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
4 (10-inch) flour tortillas
8 ounces grated Monterey jack cheese, about 2 1/2 cups
2 ounces crumbled feta cheese, about 1/2 cup
Optional garnishes: Sour cream, cilantro sprigs, salsa

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without moving until the mushrooms begin to brown, about 5 minutes.
Do not salt. Add the remaining tablespoon butter along the sides of the pan if the pan seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more.
Season mushrooms with the chili powder and salt and cook 1 minute more. Stir in the cilantro and set aside.
Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. If you have an electric burner, do this in a dry cast iron skillet.
Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half moon shape. Lay another sheet of foil over the quesadillas.
Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

Serves 4.

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Pancetta-Wrapped Asparagus With Citronette
From Food and Wine

Ingredients

2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme

Directions

Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes.
Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper.
Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total.
Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.

Serves 6.

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Spring Rolls With Carrot-Ginger Dipping Sauce
From Martha Stewart

Ingredients

6 rice-paper wrappers
2 cups radish sprouts ( 1/2 ounce)
1 red beet, trimmed and thinly sliced crosswise
1 medium carrot, peeled and julienned
1 cucumber, julienned
1 red bell pepper, stem and seeds removed, julienned
3/4 cup coarsely grated daikon
3 medium carrots, peeled and coarsely chopped
1 small shallot, quartered
2 tablespoons coarsely grated peeled fresh ginger
1/4 cup rice-wine vinegar (not seasoned)
2 tablespoons low-sodium soy sauce
1/4 teaspoon toasted sesame oil
Pinch each of coarse salt and freshly ground pepper
1/4 cup vegetable oil
1/4 cup water

Directions

Make the spring rolls: Soak one rice-paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface.
Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, toward the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.
Make the dipping sauce: Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in a food processor until smooth.
With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls.

Serves 6.

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Chicken Parm Meatballs With Caesar Slaw
From Every Day With Rachael Ray

Ingredients

2 pounds ground chicken
3/4 cup grated parmigiano-reggiano cheese
1/2 cup bread crumbs
1 large egg
3 tablespoons tomato paste
3 cloves garlic, finely chopped
Flat-leaf parsley, chopped
Fresh basil, chopped or torn
Salt and pepper
12 bocconcini (mini fresh mozzarella balls)
1/2 cup extra-virgin olive oil
Juice of 1 lemon
2 teaspoons anchovy paste
1 teaspoon Worcestershire sauce
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

Directions

Preheat a grill or grill pan to medium.
In a large bowl, combine the chicken with 1/2 cup parmigiano-reggiano, the bread crumbs, egg, tomato paste, two-thirds of the garlic, the parsley and basil; season with salt and pepper.
Divide the mixture into 4 equal portions, then form each into 3 meatballs: Press 1 bocconcini into each meatball, then pinch the meat to seal. Coat the meatballs with 2 tablespoons oil, then thread onto skewers. Cover and grill, turning, until firm and cooked through, about 18 minutes.
In a large bowl, combine the lemon juice, anchovy paste, Worcestershire sauce, remaining garlic and 1/4 cup parmigiano-reggiano. Whisk in the remaining 6 tablespoons olive oil. Add the lettuce and radicchio and toss. Serve with the meatballs.

Serves 4.

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Monday's Leftovers: Mexican Meatball Soup With Rice

YumSugar — Mon, 09 Feb 2009 07:45:54 -0800

Tonight, I'll be using the ground beef from my last meal in a hearty, spice-tinged soup. Before you read the recipe, dispel any prior notions you might have of meatballs. This Latin version will be totally different, with bright notes of cilantro, the chunky acidity of salsa, and weighty body, courtesy of cornmeal and rice. For a different kind of meatball stew, read more.

Mexican Meatball Soup With Rice
From Bon Appétit

Ingredients

2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14-1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1/2 cup chunky tomato salsa (medium-hot)
1/2 cup chopped fresh cilantro
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long-grain white rice

Directions

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well.
Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls.
Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes.
Season to taste with salt and pepper. Ladle soup into bowls and serve.

Serves 6-8.

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