Meatballs
plllog
20 days ago
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Meatballs in sauce - suggestions?
Comments (10)Louise, I've made these for potlucks and they were also one of hubby's favourite meatball meals. I make small meatballs for the slow-cooker/potluck and larger ones for us for dinner. I always keep meatballs in the freezer, and it's so easy just to heat them up in the sauce for a quick meal. The past number of times I've thrown some chinese hot chili sauce in them to give them a kick. Sweet and Sour Sauce 1/4 cup soy sauce 1/4 tsp ginger 1/2 cup ketchup 1/4 cup brown sugar 1/4 cup vinegar 1/4 tsp garlic powder Heat the sauce and simmer meatballs in it for 30 minutes...See MoreNO MORE MEATBALLS
Comments (19)Here's the front of the house. I think they were inspired by Marge's hairstyle. ̶B̶r̶a̶t̶ ̶ Bart showed off his expertise on "the purple bush" by the drive D'OH, somehow Homer didn't see the humor in that....See MoreSwedish Meatballs
Comments (11)You can have a great sauce, and still have boring balls sometimes with the frozen ones. You can treat them a bit more traditionally by simmering them in beef stock that has been seasoned, and then finishing it off with cream/sour cream. Simmering them for a while gives the balls a chance to suck up some of the flavors before the dairy. Dairy does not stand up to the longer simmering. A crockpot is great for this too. It's not quite the same as from scratch homemade, but it's still pretty good. I grew up with homemade every christmas. Mom would brown off a big batch of balls, then let them just crockpot on low in their broth while she did other stuff. Around time when the buffet was ready to go, she would split off some of it to thicken separately- sis hated it with the dairy in it. Then finish the rest with dairy for the rest of us who liked it like that....See MoreUpdating a 1960s recipe for Hungarian meatballs and sauce
Comments (34)Well, I made the recipe as written. I have no idea why my Mom included it in the community cookbook, as it wasn't very good. But I do see my Dad as liking it, because the sauce was "sweet and sour" and fatty due to the sour cream. Hubs did not like it at all as he does not like ketchup, and the ketchup flavor predominated the sauce. He said the meatballs were good, and I agreed, but now that I've made them, I still don't get the appeal of meatballs as opposed to just browning the meat and including it in the sauce. You spend all that time seasoning the meat, shaping it, rolling it in bread crumbs, turning them while frying them, and then you end up having to cut them up to eat them . . . I think I'll just look around for a good brand of frozen meatball for Dad in the future, although I wouldn't be opposed to making the home made meatballs again and freezing them. As for the dish, I served it with rotini pasta which worked well, it was something I had on hand in the right serving size. I used onion powder in a small amount instead of the onion, to make it less noticeable. That worked well. The dish reminded me of "cowboy beans" which are made with browned hamburger. It gave me indigestion for the rest of the evening due to the lingering acid from the ketchup, and then terrible gas. If I make something similar again, I will not add the ketchup or beans, and just season the tomato sauce to taste with more of the meatball spices. Below is a photo of the dish. I didn't have kidney beans so I had to use a can of red beans, which are mild and inoffensive as far as adding a taste to the dish. I also added half a grated carrot to the sauce since my home canned tomato sauce was rather tart due to the recipe calling for added lemon juice to insure the right level of acidity. 1/2 cup of sour cream was way overkill. I had to use some whole-milk home-made yogurt since I was almost out of sour cream, but I tasted it and it wasn't any more "sour" than the sour cream and just as thick. Most of those old recipes from the early 60s in this community cookbook call for a can of cream of something soup, and ketchup is one of the most common seasonings. And then add some sour cream just for fun. Having grown up with all the families, the cookbooks from the late 70's and early 80's then featured diet recipes as all these women went to Weight Watchers to lose the weight they gained from cooking to please their kids and husbands, and then later "heart friendly" and "diabetes friendly" fiber rich recipes as they graduated into older age, diverticulitis and bypass surgery . . ....See Moreplllog
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