Dee S Meatballs Geneva Recipe For Chicken

DEE'S MEATBALLS GENEVA

Steps:

• Mix ground beef, egg, bread, onion, pepper, and applesauce together.
• Make 15 balls; place balls in a casserole dish.
• Bake at 350 degrees Fahreneheit for 15 minutes; drain fat.
• Mix ketchup, water.
• Add ketchup/water mixture over the bell pepper; this step wasn't in original recipe but I like it this way.
• Bake 30 minutes more.
• Add pepper to cooked macaroni as soon as drained. I can't have butter but you can add some if you wish.

ALL-PURPOSE MEATBALLS

Steps:

• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

CRISPY CHICKEN MEATBALLS

Steps:

• In a large bowl, stir together the Parmesan, parsley, milk, salt, oregano, pepper flakes, 1/4 cup breadcrumbs and 1 egg. Add the chicken and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls and press a cube of mozzarella in the middle of each, sealing it with the meat around it.
• Set up a standard breading station: put the flour in one shallow bowl, the remaining 1 cup of breadcrumbs in a separate bowl and the remaining 2 eggs in another separate bowl. Roll each meatball in the flour, then the egg wash, then the breadcrumbs.
• Fill a medium Dutch oven a third of the way with vegetable oil and place over medium heat. Bring the oil to 350 degrees F using a deep-fry thermometer,
• Drop in the meatballs a few at a time so as to not lower the temperature, and fry until deep golden brown and cooked through, about 5 minutes. Remove to a paper towel-lined plate to drain and season with a pinch of salt. Continue with the remaining meatballs. Serve warm with marinara for dipping if desired.

DEE'S SWEDISH MEATBALLS

Steps:

• Mix the meat, seasonings, egg and onion.
• Wet the bread with water before adding it to meat. Mush it all together and form little meat balls.
• Heat oil in frying pan and add meatballs.
• Don't move them to much or they will break.
• When brown on both sides, take out.
• Brown flour in same frying pan. Add water and canned milk to make gravy.
• Simmer for 20 minutes.
• in another pan while the balls are simmering.
• make the egg noodles according to package directions; drain and add butter. and 1/2 the sour cream.
• Add 1/2 the 8 oz pkg of sour cream to the meatballs at very end.
• Serve over warm buttered sour creamed egg noodles.