Basilsourcreammeatballs Recipes

THAI BASIL MEATBALLS

Steps:

• Make the sauce: Whisk all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 2-3 minutes, until thick enough to coat the back of a spoon. Set aside.
• Make the meatballs: Preheat the oven to 350 degrees F. In a large bowl, mix all ingredients except for the oil with your hands. Roll the mixture into balls roughly 1" in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes or until cooked through.
• Serve the meatballs with sauce and additional chopped basil and green onion, if desired.

SOUR CREAM MEATBALLS IN CREAM OF CHICKEN SOUP

Steps:

• Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes.
• Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.

SOUR CREAM MEATBALLS

Steps:

• Mix ground beef, sour cream, onion soup mix, bread crumbs and eggs together. Do not over mix or meatballs will be tough.
• Form meat mixture into balls.
• Mix flour and paprika together in shallow dish. Roll meatballs in the flour paprika mixture.
• Heat butter and brown meatballs on all sides.
• Blend soup and milk, and pour over the meatballs.
• Cover and simmer for 20 minutes.
• Serve over whole wheat egg noodles or brown rice.

TOMATO BASIL MEATBALL SKILLET

Steps:

• In 12-inch nonstick skillet, add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese and basil; cover and let stand 2 to 3 minutes or until cheese is melted.

CHEESY MEATBALLS WITH BASIL TOMATO SAUCE

Steps:

• For meatballs, in large mixing bowl, gently break apart the beef with a fork.
• Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine.
• Stir in the egg until just incorporated.
• Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
• In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
• Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary.
• Drain on paper towels.
• Note: You could also bake the meatballs for about 20-25 minutes at 350 degrees.
• For sauce,.
• In large saucepan, heat the olive oil over medium heat.
• Add the onions, season with 1 1/2 t salt and cook until softened, about 10 minutes.
• Add the tomatoes, the remaining 1 1/2 t salt and the basil and bring to a simmer over high heat.
• Lower the heat, cover and simmer for 45 minutes more.
• Add the meatballs to the simmering sauce during the last 10 minutes of cooking.
• Serve over cooked pasta.
• The amount of sauce will serve 6 people. I listed the servings as 60 for 60 meatballs.