BEETROOT MEATBALLS
Easy made meatballs with beets will colour your dinner.
Provided by ranya1970
Time 1h30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the beef mince, grated beets, semoline, oregano and crushed garlic in a bown.
- Season and mix welll with your hands.
- Form into walnut-sized balls.
- Put the flour on a plate and roll the meatballs in the flour.
- Heat 2 tbsp olive oil in a skillet and blown the meatballs.
- Move the meatballs to a plate.
- Heat 2 tbsp olive oil in the skillet and the onion.
- Cook for 5 min and add the stock.
- Get to boil, lower the fire, add the meatballs and put the lid on.
- Simmer for 1 hour.
- Serve with rice and bread.
BEEF MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 30 meatballs
Number Of Ingredients 9
Steps:
- Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
- Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
- Bake the meatballs until browned and cooked through, 12 to 15 minutes.
ULRIKA'S MOTHER'S MEATBALLS WITH RED BEET RELISH
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Mix the potato, bread crumbs, onion, milk, and allspice with the spices and let sit for 10 minutes. Add the meat, season with salt and pepper, and mix until incorporated. Make a small meatball out of the meat mixture, fry it in a little butter, and taste. Adjust the seasoning, if necessary.
- Roll the meat mixture into 1/2-inch round meatballs and place them on a wet plate. In a large skillet, fry them in butter until golden brown.
- To serve, spread some of the relish on the slice of bread and top with the meatballs. Serve at room temperature.
- In a food processor, combine the beets, apple, vinegar and sugar and pulse until the apples and beets are finely chopped. Transfer the mixture to a bowl and combine with the mayonnaise and allspice. Season with salt and pepper, to taste.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
SWEDISH MEATBALLS WITH BEETROOT & APPLE SALAD
Grated courgette makes these lean pork meatballs extra juicy - serve with a creamy, herby sauce and a flavour-packed salad for a healthy, satisfying dinner
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 16
Steps:
- To make the meatballs, tip the pork into a bowl and add the grated courgette and onion, half the dill, half the garlic and plenty of black pepper. Break in the egg and mix well with your hands. When everything is well combined, break off walnut-size pieces and roll into balls - you should end up with about 28. The mixture will be very soft.
- Heat the oil in a large non-stick frying pan then gently fry the meatballs in two batches until firm and pale golden, turning them every now and then so they brown evenly. Each batch should take 6-8 mins.
- Wipe out the pan to remove excess fat and add the remaining garlic and thyme, then pour in the bouillon and bring to the boil. Turn off the heat, stir in the crème fraîche and remaining dill, then return the meatballs to the pan and turn them in the mixture until coated.
- For the salad, mix the apple, onion, parsley and capers with the lemon, then stir through the beetroot. Serve the salad alongside the meatballs. If you're cooking for two people, eat half the meatballs and salad now, and chill the rest for another day - it will keep in the fridge for up to three days. Reheat the meatballs in the microwave until piping hot.
Nutrition Facts : Calories 337 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
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