Bitokes Russian Meatballs Recipes

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FINNISH MEATBALLS (LIHAPYORYKOITA)



Finnish Meatballs (Lihapyorykoita) image

My family's favorite Finnish meal is these Lihapyorykoita (Finnish Meatballs) with Punajuuret (Beets), and Perunasose (Mashed Potatoes). Serve with cranberry sauce, I personally like a quarter of a pickle on the side.

Provided by GLehtimaki

Categories     World Cuisine Recipes     European     Scandinavian

Time 50m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
1 cup plain bread crumbs
1 yellow onion, minced
1 egg
½ cup whipping cream
2 teaspoons salt
1 teaspoon ground allspice
¼ cup butter
2 tablespoons all-purpose flour
2 cups milk
½ cup whipping cream

Steps:

  • Mix the ground beef, bread crumbs, onion, egg, cream, salt, and allspice in a bowl with your hands until evenly mixed. Roll the mixture into golf ball-sized spheres.
  • Melt the butter in a large skillet over medium heat. Cook about half the meatballs in the melted butter until evenly browned on all sides, 5 to 7 minutes; remove to a plate and repeat with the remaining meatballs, keeping the liquid in the skillet when finished.
  • Sift the flour into the skillet drippings; cook the flour in the skillet drippings until brown, 2 to 3 minutes. Slowly stream the milk into the skillet while whisking vigorously; pour the cream into the mixture and stir until smooth. If you aren't good at making gravy and end up with some lumps you can pour the gravy through a strainer. Return all the meatballs to the skillet; stir to coat with the gravy. Bring the mixture to a simmer and cook until the meatballs are cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 747.4 calories, Carbohydrate 35.5 g, Cholesterol 242.6 mg, Fat 52.6 g, Fiber 2.4 g, Protein 33.2 g, SaturatedFat 28.7 g, Sodium 1603 mg, Sugar 10 g

BITOKES - RUSSIAN MEATBALLS



Bitokes - Russian Meatballs image

These have been a family favorite for years. My Mom made them for me when I was a kid and now I make them for my kids! You can use store bought meatballs, but they are MUCH better if you make your own. Be sure to let them sit overnight to let all the flavors blend. Truly Delicious!

Provided by MarlaB

Categories     White Rice

Time 31m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
1 medium onion
1 1/2 lbs ground beef
1 egg
1/4 teaspoon pepper
1/4 teaspoon thyme
1 cup beef broth
2 cups light cream
4 tablespoons butter
1 teaspoon nutmeg
1 1/2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Melt 3 tablespoons of butter in frying pan. Add onions, fry until clear and tender. Remove onions.
  • In large bowl mix hamburger, 2 Tbs butter, salt, pepper, thyme, 1 egg and sautéed onion. Mix and form into balls or patties. Pan fry patties and put them in large casserole dish.
  • Pour fat from pan. Add beef broth and boil until only 1/2 remains. Add cream. Boil 1 to 2 minute Season with nutmeg, lemon juice, salt and pepper. Remove from heat, add butter and pour over meat. Sauce will be thin. Let sit overnight. Reheating it brings out the flavor. Serve over white rice or alone.

RUSSIAN MEATBALLS



Russian Meatballs image

Make and share this Russian Meatballs recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1/2 cup fine dry breadcrumb
1 egg
1 small potato, finely grated
1 small onion, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
1 teaspoon seasoning salt
1 jar peach jam
1 (8 ounce) bottle Russian salad dressing
1 package onion soup mix

Steps:

  • Mix all ingredients-except sauce ingredients-together in a large bowl.
  • Roll into balls and fry in a large skillet.
  • Combine the peach jam, salad dressing and soup mix in a saucepan.
  • Cook over medium heat until blended.
  • Pour over meatballs and simmer for 5 minutes.
  • Serve over rice.

PERSIAN-INSPIRED MEATBALLS



Persian-Inspired Meatballs image

Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.

Provided by LauraF

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 58m

Yield 30

Number Of Ingredients 11

1 ½ pounds ground lamb
½ cup panko bread crumbs
½ cup minced scallions
2 tablespoons chopped fresh mint
1 tablespoon advieh
2 teaspoons dried dill
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 eggs, lightly beaten
cooking spray
2 tablespoons pomegranate molasses, or to taste

Steps:

  • Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
  • Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  • Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g

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