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Mmmmmm! Meatballs!
Posted by SweetViolet • 6/24/09 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: cooking, food, italian meatballs, meatballs, recipes, spaghetti and meatballs, swedish meatballs
If you liked yesterday's sauce, you are gonna love these delicious, finely-textured meatballs!
They are a perfect accompaniment to spaghetti and sauce, but they also make fabulous sandwiches!
By adjusting the seasonings and cooking them in a cream gravy, you get Swedish meatballs, too!
And you can make a huge batch and then freeze some to use later simply by thawing them out in the microwave.
Mmmmmm! Meatballs!!
svcooks.blogspot.com/2009/06/italian-meatballs.html
User Comments
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SweatViolet, Thanks for sharing this tasty recipe.-
It IS good! Alas, there is no vegetarian substitute, but it IS Halaal!
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I can't believe there are no meatball fans on BC!
What is this world coming to?-
I love meatballs-- but I'm dieting....
Also now drooling on my keyboard.
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Yum! I do turkey burger since I'm allergic to beef.-
That works very well. Just add a little more seasoning since the turkey has a milder flavour than beef.
Can you get ground ostrich where you live? That is perfect...tastes quite a lot like beef, is very lean, but is really poultry! -
Nope. The thought of eating ostrich never hit me. I used to eat beef on a regular bases and my fix for the turkey is ground beef bullion because I do like the taste of beef.
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Yum! Those look so good! I left you a comment on your blog. -
These meatballs pair up perfectly with yesterday's sauce recipe and they are wonderful served over al dente cappellini, garnished with freshly grated Romano and Parmigiana.
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Yum! Now I'm hungry. I love meatballs. Like Shirley, I use ground turkey. I usually go crazy with seasoning! In fact, I think I am going to make turkey meatballs today! -
hello,asian balls better mor than arabic balls,asian food the best.-
What? What is an Asian ball? I am Korean and I have never tried Asian balls.
Now I am cracking myself up. I can't believe I typed those words. -
I'm not even gonna ask...
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I hope you're not talking about mountain oysters ewwwww...
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Lol, Violet...I just want to thank you!! Your discussion title made me laugh out loud.
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hello,asian balls better than arabic balls!
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okay...would you care to enlighten us?
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I love meatballs and I left you a comment. -
dear violet,
i would have loved it if someone served me a plate :)
warmest wishes, -
- Bulgar Meatballs
Ingredients
3/4 cup bulgur
1/2 cup chickpeas cooked 4 oz
1 lb ground lamb -- lean*
1/2 cup bread crumbs (finely crumbled pita bread)
1 large egg -- slightly beaten
1/4 cup fresh lemon juice
1 clove garlic -- crushed
1.5 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/4 tsp white pepper
1/4 cup chopped parsley -- or mint or mix
3 tbls virgin olive oil or less
1 Sprig fresh mint for garnish
salad leaves for garnish
1/3 cup plain low fat yogurt optional
Variations:
Use less meat - Substitute 1 medium egg.
Substitute ground turkey for lamb
Instructions
(1) Place the bulgur in a small bowl, add enough cold water to cover and let soak for 10 minutes.
(2) Drain through a sieve lined with a piece of cheesecloth. Wrap the cheesecloth around the bulgur and squeeze out the excess water (or use instant).
(3) Place the chickpeas in a blender or a food processor fitted with a metal blade and blend until finely chopped.
(4) Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic, coriander, cumin, salt, pepper and mint in a large mixing bowl and combine well.
(5) With cold, wet hands, roll the mixture into 30 balls, about 1-1/2 in (3 cm) in diameter. Place on a large plate, cover and refrigerate for at least 20 minutes. Re-roll the chilled meatballs, if necessary, to refine the shape.
(6) Cooking time (30 minutes chilling and 30 minutes cooking)
(7) Heat half the oil in a large, non-stick skillet over medium heat. Reduce the heat to low, add half the meatballs and cook, moving and turning over frequently, until browned on all sides and cooked in the center, about 6 to 8 minutes. Test one for pink-center.
(8)Transfer to paper toweling when done. Cover with foil to keep warm.
(9) Heat the remaining oil in the skillet and cook the remaining meatballs.
(10) Place meatballs on a warm serving platter. Serve hot, garnished with mint and salad leaves or dandelion greens. Serve with yogurt in a bowl.-
I don't like the gaminess of lamb...can you suggest a substitute, as the rest of this looks good!
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I don't like lamb either so I provided the substitute we use above ^ under Variations: --> Substitute ground turkey for lamb (you can also use ground pork as a substitute)
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Sorry, I neglected to say that ground turkey is unavailable in SA...in fact, turkey is a "luxury meat" here. But ground pork I can get!
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