Amandas Meatball Cookies Not Really Meatballs Recipes

MEATBALL COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• Cream the butter margarine or shortening, white sugar, eggs and vanilla.
• In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls.
• After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
• To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

NONA'S MEATBALLS

Steps:

• Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
• Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.

AMANDA'S MEATBALL COOKIES (NOT REALLY MEATBALLS)

Steps:

• Combine margarine, sugar, vanilla, cocoa, milk, and peanut butter in a large pan or microwave safe bowl.
• Melt on stovetop or in microwave, stirring often, until well mixed.
• Stir in oatmeal.
• Drop teaspoonfuls onto waxed paper.
• Roll between hands to make balls that look like meatballs.
• Let cool.
• Yummy!
• (Note: The sugar can be reduced if you like).

NONNA'S TRADITIONAL MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the ground beef and ground pork in a large bowl. Set aside.
• In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
• Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
• With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
• Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
• Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
• Preheat the oven to 425 degrees F.
• In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
• Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.

ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES

Steps:

• In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.

OUR CANADA MEATBALLS (NOT YOUR AVERAGE MEATBALLS)

Steps:

• In a bowl, combine egg and soup mix.
• Crumble beef into mixture and mix well.
• Divide into 36 portions; set aside.
• In a bowl, combine the flour and milk until smooth. Add cheese and bacon; mix well.
• Shape cheese mixture into 36 balls.
• Shape one beef portion around each cheese ball.
• In a shallow bowl, beat the eggs.
• Place cracker crumbs in another bowl.
• Dip meatballs into egg, then coat with crumbs.
• In a large skillet (we used an electric frying pan) cook meatballs in oil for about 15 minutes, turning to brown on all sides, or until the meat is no longer pink and coating is brown.
• Cook and prep time is aproximate.