Curry meatballs are something I’ve tried to make before and just didn’t care much for them. This time, the meatballs were delicious and it came together rather easily. In fact, now that I have a good idea what I’m doing, it may well be time to see if I can come up with some variations. This version really hits the spot though.
My original plan was to start with ground lamb, but, this being Cleveland, it seemed that finding lamb turned out to be much more of a hardship that one would hope. Yes, I can find it, but not without more time than I had on this particular day, so I opted instead for beef, pork and veal, in what the butcher’s call a meatball mix. And rather than go through a lot of trying a lot of different ingredients (as I have in the past) I decided to try just a little coconut milk, a nice round of yellow (or golden) curry in a powder form. Add in lots of onions and garlic and, of course, some noodles.
The resulting curry meatballs were very, very good, even though the recipe turned out to be much simpler than I used to do, with less spectacular results. Sometime simpler is better, I guess.by
Meatballs are one of those things I really love (as you can see by the many posts I’ve pout here) and these Swedish meatballs are one of my favorites. They’ve got an interesting texture, unlike meatballs of any other kind I’ve had. The sauce, however, is the winner here. There are a couple of ways you can make it, assuming you have some really good mushroom soup handy, but you can also make it with just good old mushroom soup from the can.
If you have good creamy mushroom sauce, skip the milk in the recipe below and just add some sour cream to give it that nice body. If you have mushroom soup, add the milk and you’re fine. You can also add pre-cooked shredded mushrooms to the mix, if you like.
I’m guessing the soft texture that comes with the meatballs is from 3/4 cup of milk that’s added to the meatball mix, because there doesn’t seem to be anything else different. In fact, as far as I know, I don’t remember seeing milk in any other meatball mix, come to think of it. Whatever the cause, the meatballs come out fresh and will definitely win your heart. Promise.
The Swedish meatballs are great for Christmas and also can make a delicious appetizer, if you wish.by
I know. This is really a strange time to be bringing up a new Asian meatball recipe. But the truth is, I just really wanted to have them and in the end, it’s not really Thanksgiving yet, so why not?
I doubt very much you would likely find these meatballs anywhere in Asia, but they have all the amazing flavors you might expect from an Asian cuisine. Yes, they do use turkey as the meat (yeah, there is Thanksgiving of sorts here), but with water chestnuts, spring onions, cilantro, garlic, ginger and a lime-juice marinade that brings it all up to where it should be.
And, like most meatballs, these can be served as a nice dinner, but also as an appetizer and even as a small lunch plate, if that’s your choice. The flavors are definitely Asian in nature, reminding me a lot of Vietnamese or maybe Singaporean kind of fare. They could be served over rice noodles or even with zucchini noodles, perhaps with a little peanut butter sauce.by
Today we’re going to talk about one of the oldest and best known rigatoni and meatball bakes probably ever invented (by who knows where) you’ll ever come across in the U.S. Now it is entirely possible this came from Italy, and I’m sure someone over there will let me know if that’s the case, but it seems like such an American dish, I’ll bet on it having originated here.
The thing is, it comes in essentially three things — the sauce, the meatballs and the rigatoni. The wonderful news is that all three can be made a day or even two ahead of time and simply baked in the oven when the time comes. And that, can be a wonderful thing. The other great idea is it’s a wonderful dish for taking to a pot-luck or something similar where people can just help themselves.by
When a friend suggested I try my hand at this sour meatball soup, I was skeptical, to say the least. I just didn’t think something this simple could be very good. I was soooo wrong. This is now at the top of my favorite soup lists. The flavors and aromas it produces are nothing short of amazing and to be honest, I can’t figure out how it happens.
The recipe is Romanian in origin. There it is called Ciorba De Perisoare.
The soup base is beef stock with onion, carrots, parsnips and chopped parsley (traditionally, the dish calls for lovage, a leafy herb that tastes a bit like celery), seasoned with some paprika. The meatballs are ground beef, veal and pork (your basic meatloaf mix), a little uncooked rice, minced onion and breadcrumbs. Toward the end of the simmering, a little tomato paste and either sauerkraut juice or vinegar goes in the pot (you can also use lemon juice), giving the soup its characteristic tartness.by
If you ever have the need to put a meal on the table in a hurry, Alfredo sauce is one of those things you should definitely have in your repertoire. It’s quick, easy and while it was originally designed for use on pasta, it’s a fantastic way to dress up some chicken breasts, vegetables or any other dish where rich and creamy is the goal. Chicken Meatballs Alfredo is an example of a satisfying weeknight dinner dish that can be ready to eat in 30 minutes or less, made entirely from scratch.
Classic Alfredo is made from butter cream and Parmesan cheese, with a little salt and pepper for seasoning. There are a million variations, of course, including some made with eggs and flour like a béchamel sauce. Personally, I prefer the original, but with just a few drops of lemon juice to increase the acidity, which brightens up the sauce a bit.by
I am truly enamored of the palette of flavors found in dishes from Asia, especially Vietnam. It seems that even as you’re eating the food, the flavors change and deepen in your mouth. These Asian-style meatballs are a great example of that.
I got this recipe right on the first try, which is really unusual. I typically taste test something and immediately start thinking about how to make it better. Not this time. The sauce reminds me of the kinds of flavors you get in a good Vietnamese pho, but combined with the silky texture of a French demi glace sauce.by