Potato No Meatballs Recipes

POTATO NO-MEATBALLS

Steps:

• In a skillet, sauté onions over medium-low heat in oil, stirring often. Sauté until onions are golden brown - about 12 to 14 minutes.
• Meanwhile, measure bread crumbs and seasonings into a large mixing bowl.
• Place walnuts in food processor and chop until medium fine (just smaller than a grain of rice). Add to mixing bowl.
• Finely mince celery and add to bread crumb mixture.
• Using the "S" blade of food processor, finely chop potatoes until they are about the size of a large grain of rice or barley. (Scrape down sides of food processor once or twice during processing to ensure potatoes get minced evenly.) Stir into bread crumb mixture. Work quickly to prevent potatoes from turning brown.
• When onions are done, mix in onions and tomato paste. Mix extra well. (This extra stirring helps mixture to hold together better.) Mixture should be moist and hold together when squeezed together in hands.
• Preheat oven to 350°F.
• Using 2 tablespoons of mixture at a time, shape into balls. (I use my cookie scoop for this.) Place on oiled baking sheet.
• Bake at 350°F for 25 to 28 minutes or until browned on bottom.

PORK-POTATO MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble pork over mixture; sprinkle with bread crumbs and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Remove and keep warm., Add 1 cup water and bouillon to skillet; stir until bouillon is dissolved. Return meatballs to the pan; cover and cook for 20 minutes or until a thermometer reads 160°., Combine flour and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

MEATBALL POTATO SUPPER

Steps:

• In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.

ALBóNDIGAS DE LA FAMILIA RONSTADT (RONSTADT FAMILY MEATBALLS)

Steps:

• Heat your broiler. Put the ground beef in a large bowl.
• Broil the fresh tomatoes just until the skins can be removed easily (the skins will split and char in spots), 7 to 10 minutes. Peel the tomatoes, remove the seeds and purée the flesh in a blender. There should be about 1 1/2 cups.
• Add the mint, cilantro, scallion, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper to the meat; mix well. Add the tomato purée and knead the mixture until incorporated.
• Bring 6 cups of water to a boil in a large pot or Dutch oven. Add the oil or melted lard to the meat mixture, incorporating it by kneading. The mass should be neither dry nor too liquid. Test the mixture by forming a piece into a ball the size of a walnut. It should hold together.
• Proceed to form walnut-size balls, and then drop a few at a time into the boiling water. Cook for 5 to 8 minutes, until all the meatballs are cooked through. Serve the meatballs in the liquid in which they were cooked, with lime wedges on the side.