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    Recipes — pork and beef meatballs

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    Asian Pork Meatballs

    The perfect balance of savory and sweet, these oven-baked meatballs combine pork with soy sauce, shallots and ginger with a hint of brown sugar. Served with our easy 3-ingredient dipping sauce, they’re a standout party app for about 10 guests, or over rice or noodles, a simple and tasty dinner for 4.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

    Meatballs:

        •    1 lb ground pork
        •    1 egg
        •    1/2 cup Progresso™ plain panko bread crumbs
        •    2 tbsps chopped shallots
        •    1/2 cup Progresso™ plain panko bread crumbs
        •    2 tbsps packed brown sugar
        •    2 tbsps soy sauce
        •    2 tsps finely chopped fresh gingerroot
        •    1/2 tsp salt

    Dipping Sauce:

        •    1/2 cup Thai sweet chili sauce (from 6.5-oz bottle)
        •    1/4 cup ketchup
        •    2 tsps Sriracha sauce


    Method

    1. Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
    2. In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch)meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
    3. Meanwhile, in small bowl, mix Sauce ingredients. Serve with meatballs.



    This great family recipe is thanks to Betty Crocker Recipes at https://www.bettycrocker.com/recipes/asian-pork-meatballs/39bc6fe7-e93d-4c37-b1ad-035100edd115

    Mini Porcupine meatballs with broccoli ‘rice’

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    500g beef mince
        •    ½ cup basmati rice, washed
        •    2 garlic cloves, minced
        •    1 red onion, finely diced
        •    2 generous pinches of salt
        •    Pepper to taste
        •    ¾ cup water
        •    700g passata
        •    2 broccoli heads, quartered
        •    Extra virgin olive oil

    Method

    1. In a bowl, place mince, rice, garlic, onion, one pinch of salt and pepper. Combine well with a spoon or hands.

    2. Heat a heavy based saucepan on medium and pour in passata and water. Then roll the mince mixture into small meatballs (smaller than a golf ball), placing them straight into the passata.

    3. Once you’ve rolled all the meatballs. Place a lid on the saucepan and simmer for 25 minutes.

    4. In the meantime, place broccoli into food processor and pulse until finely chopped like rice. Place into a non-stick pan with a drizzle of olive oil and the remaining pinch of salt.

    5. Saute for 8-10 minutes, stirring occasionally until tender.

    6. When meatballs are cooked, serve on a bed of broccoli ‘rice’ and serve.



    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/mini-porcupine-meatballs-with-broccoli-rice/#

    Turkey Swedish Meatballs

    These easy to make, lean turkey meatballs are lighter than traditional Swedish Meatballs, but are still packed with flavor and served in a delicious creamy sauce.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

    For the Meatballs:

        •    2 slices bread
        •   
    1/4 cup milk
        •   
    1 tbsp butter
        •   
    1/4 cup onion diced
        •    1 tsp salt
        •   
    1/2 tsp pepper
        •   
    1/4 tsp allspice
        •    1 egg
        •    1
    pound ground turkey
        •    1 cup chicken stock
        •   
    1 tsp fresh thyme leaves (optional)


    For the Sauce:

        •    4 tbsps butter
        •    
    1/4 cup flour
        •    
    2 cups chicken stock or turkey stock
        •    
    1 cup half and half or milk/cream
        •    
    2 sprigs fresh thyme
        •    
    1/2 tsp pepper
        •    
    1/2 tsp salt
        •    
    1/2 tsp grated nutmeg
        •    1/2 tbsp Worcestershire Sauce


    Method

    For the Meatballs:

    1. Preheat oven to 425 degrees.
    2. Soak 2 slices of bread (whole wheat, white, or gluten-free) in 1/4 cup milk.
    3. While bread is soaking, heat skillet over medium heat, and melt butter.
    4. Saute onions and herbs until softened in melted butter. Remove from heat.
    5. In large mixing bowl, mix together onions, bread, milk, seasonings and egg until well combined.
    6. Add ground turkey to mixture and mix meatball mixture with your hands, as to not overwork your meatballs.
    7. Scoop the meatball mixture with a medium cookie scoop unto rimmed sheet pan.
    8. Pour 1 cup chicken or turkey stock around meatballs. This trick allows meatballs to stay moist and tender and lower in fat.
    9. Bake meatballs for 25 minutes.


    For the Sauce:

    1. Melt butter in saucepan over medium heat.
    2. Whisk in flour, until a thick paste forms.
    3. Cook off raw flour for 1-2 minutes.
    4. Slowly add in chicken or turkey stock, whisking to incorporate
    5. Season with salt, pepper, freshly grated nutmeg and 2 sprigs of fresh thyme.
    6. Bring gravy to a boil and then reduce heat to medium-low. Add in half and half and simmer for 10-15 minutes or until sauce is thick, whisking often.
    7. Remove thyme sprigs and add in Worcestershire Sauce.
    8. Serve Sauce over Baked Meatballs.

    NOTES:

        •    You can use pork or beef (or combination of the two) in place of the ground turkey for a more traditional Swedish Meatball.
        •    Be sure all your Swedish Meatballs are the same size before baking. This ensures even bake time.
        •    Feel free to omit fresh thyme, this is not traditional, I just find it adds tons of flavor.
        •    Freshly grated nutmeg is so much better than ground nutmeg.
        •    To keep this meatball recipe even lighter, use milk in place of half and half in Swedish Meatball Sauce.



    This great family recipe is thanks to A-Mind-Full-Mom Recipes at https://amindfullmom.com/swedish-meatballs/

    Sweet and Sour Meatballs

    Juicy homemade meatballs and tender crisp veggies in a sweet tangy sweet & sour sauce! Sweet and Sour Meatballs are a family favorite served over rice! Seasoned ground beef meatballs, tender crisp veggies and pineapple chunks are cooked in a sweet and tangy sauce.

    This easy dish is one my whole family loves! We spoon these sweet & sour meatballs over rice and serve this dish with a fresh Cucumber Salad for a complete meal!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8


    Ingredients

    Meatballs:

        •    2 lbs lean ground beef
        •   
    2 large eggs
        •   
    3/4 cup bread crumb
        •   
    1 ⁄2 teaspoon garlic powder
        •   
    cup minced onion

    Veggies:

        •    1 onion
        •   
    1 red pepper
        •   
    1 orange pepper
        •   
    1 green pepper
        •   
    3 tbsps cornstarch
        •   
    3 tbsps water

    Sauce:

        •    2 cloves garlic
        •   
    1 tsp ginger fresh, minced
        •   
    2 tsps Worcestershire sauce
        •   
    1/3 cup packed brown sugar
        •   
    1/3 cup white vinegar
        •   
    1.5 tbsps soy sauce
        •   
    1 14 ounce can pineapple tidbits, juice reserved


    Method

    Meatballs:

    1. Combine all meatball ingredients and mix together well. Form into 3/4 inch meatballs and place on a baking sheet.
    2. Bake meatballs at 350˚F for 20 minutes.


    Assembly:

    1. Whisk sauce ingredients (except cornstarch and water) and set aside.
    2. Cut veggies into 1 inch chunks, set aside.
    3. Cook onion until slightly softened, about 3 minutes. Add peppers and cook an additional 2-3 minutes.
    4. Stir in the undrained pineapple, meatballs and sauce mixture along with ¼ cup water. Simmer 5 minutes to allow flavors to combine.
    5. Create a slurry with the cornstarch and water and add just enough to thicken as desired. You may not need all of the slurry. Serve over rice.



    This great family recipe is thanks to Spend-with-Pennies Recipes at https://www.spendwithpennies.com/sweet-and-sour-meatballs/

    French Onion Aussie Lamb Meatballs

    From our mate Ally Phillips of Ally's Kitchen: Flavorful Aussie lamb meatballs with an Italian flair, simply served alongside sautéed garbanzo beans seasoned with salt, pepper, harissa and ground cumin then placed over a mound of fresh European greens.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 lb. lamb, ground, grassfed and/or organic
        •    ½ cup French Onion dip
        •    ½ cup parmesan, grated
        •    2 eggs, beaten
        •    1 ½ tsp. Garlic Herb Seasoning Mixture
        •    1 tsp. dried mint
        •    1 tsp. sea salt
        •    ½ tsp. dried rosemary
        •    ½ tsp. red chili flakes
        •    ¾ cup bread crumbs
        •    ½ cup flat parsley, fresh, packed and finely chopped
        •    1/4 cup extra virgin olive oil
        •    1 (28 oz.) can peeled tomatoes + 1 cup water
        •    1/2 cup shaved parmesan

    For the side dish:

        •    4-5 cups fresh greens, mixture of arugula, spinach, baby kale, etc.
        •    1/4 cup extra virgin olive oil
        •    2 (14.5 oz.) cans garbanzo beans, drained
        •    2 tsp. harissa
        •    1 tsp. ground cumin
        •    1/2 tsp. salt

    Method

    1. In a large mixing bowl, put the lamb, French onion dip, parmesan, eggs, garlic herb seasoning, mint, salt, rosemary and chili flakes. Blend together really well combining all the ingredients into a thick meat mixture.

    2. Add the bread crumbs and parsley and blend together. Don't overwork the mixture, just enough to incorporate all ingredients. The mixture is now ready for rolling into meatballs.

    3. Pinch about two heaping tablespoons and roll in to a meatball. Repeat until all the meat is rolled into meatballs. There should be about 10 to 12 meatballs. Of course, the size of your meatballs will determine the total number you get from the mixture.

    4. Put a Dutch oven (medium size) on a medium blaze. Let it get hot. Add the olive oil. Add five to six meatballs and brown on all sides. Use tongs and remove these meatballs to a bowl. Add the remaining meatballs and brown. Then return the first batch of browned meatballs to the pot.

    5. Cover the meatballs with the tomatoes and water. Cover with a lid. Cook for thirty minutes on medium stirring occasionally.

    6. Reduce heat to low and simmer until ready to serve. The tomatoes will cook down and become a ‘marinara’ type sauce consistency. Stir occasionally.

    7. While the meatballs are cooking, prepare the garbanzo beans. Heat a medium skillet on medium heat. Add the olive oil, beans, harissa and cumin. Toss and blend well. Cook about 7-10 minutes over medium low heat.

    8. When serving, put some of the greens on the plate, top with some of the beans and several of the meatballs and sauce.



    This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/french-onion-aussie-lamb-meatballs/#