Ulrikas Mothers Meatballs With Red Beet Relish Recipes

BEETROOT RELISH

Steps:

• In a large pot, combine the beets, onion, red bell pepper, celery, sugar, and cauliflower. Season with salt, mustard seed, and celery seed, then stir in vinegar. Bring to a boil, then reduce heat to low.
• Simmer, stirring occasionally, until vegetables are tender, about 20 minutes.

ULRIKA'S MOTHER'S MEATBALLS

Steps:

• Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.

ULRIKA'S MOTHER'S MEATBALLS

Steps:

• Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown.

MEATBALLS WITH TOMATO RELISH

Steps:

• Preheat the oven to 450 degrees.
• Make tomato relish by mixing the strained tomatoes and cremed horseradish together in a small bowl.
• Cover and set aside until required.
• Put the onion, garlic, and 2 teaspoons of water in a small pan and let simmer over low heat for 5 minutes.
• Increase the heat, bring to a boil and cook until all the water has evaporated.
• Remove from heat.
• Meanwhile, teat the bread into pieces and place in a small bowl.
• Add enough cold water just to cover and let soak for 5 minutes.
• Squeeze the excess water from the bread and place in a bowl with the ground beef, onion and garlic mixture, beet, paprika, thyme and egg.
• Season to taste with salt and pepper.
• Mix thoroughly.
• Form the mixture into 24 small balls between the palms of your hands.
• Tread 3 balls onto each of 8 metal skewers and place on a baking sheet.
• Bake in the preheated oven for 10 minutes, or until well browned.
• Transfer to serving dish, garnish with few sprigs of fresh thyme if desired and serve with the tomato relish.

BEET RELISH

Steps:

• Combine all ingredients in a small bowl and blend well. Chill thoroughly.

PICKLED BEET RELISH

Steps:

• Place beets in a large nonreactive saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over high heat; reduce heat to medium, and cook until beets are easily pierced with a paring knife, about 45 minutes.
• Transfer mixture to a colander, and let drain, reserving 1 cup cooking liquid. Let beets cool slightly, then peel. The beets will be easier to peel when still warm. Cut each beet into quarters.
• Combine vinegar, reserved cooking liquid, sugar, salt, and mustard seed in a large nonreactive saucepan. Bring to a boil over high heat, and continue boiling 2 minutes. Remove from heat, and add beets; let stand, covered, overnight at room temperature.
• Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.

JELLIED CRANBERRY BEET RELISH

Steps:

• Combine cranberries, water and 1/4 cup orange juice in a saucepan.
• Bring to a boil, reduce heat to medium, and cook for about 4 minutes or until cranberries pop and soften.
• While cranberries are cooking, sprinkle gelatin over remaining orange juice then allow to stand for 1 minute to soften.
• Add gelatin/orange mixture and sugar to cranberry mixture, stirring until gelatin dissolves.
• Remove from heat and stir in remaining ingredients.
• Pour into rinsed but not dried 4 cup mould or deep bowl.
• Cover and refrigerate for at least 2 hours (and up to 24 hours) or until set.
• To unmould, dip into hot water for about 20 seconds, then invert onto serving plate.

BEET RELISH

Steps:

• Combine all ingredients in a small bowl and blend well. Chill thoroughly.© Copyright Reiman Publications, 1993-1997

BEET RELISH

Steps:

• Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
• Combine beets, sugar, vinegar, lemon juice, and salt in a large pot. Bring to a boil over medium-high heat, reduce heat, and simmer for about 20 minutes.
• Stir water and gelatin together in a cup and add to the beets. Boil for 7 more minutes.
• Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool place.