SWEDISH MEATBALLS WITH NOODLES
This recipe for Swedish meatballs with noodles was a big hit on a winter night!
Provided by Jennyfromtheblock8
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
- Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
- While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
- Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 58.3 g, Cholesterol 115.4 mg, Fat 16.3 g, Fiber 2.9 g, Protein 23.1 g, SaturatedFat 6.5 g, Sodium 679.6 mg, Sugar 3.6 g
NONI AFGHANI
This is an easy bread recipe that results in a soft, tender flatbread. My native Afghani friend says that this bread tastes better than the traditional bread she buys at the store. Enjoy!
Provided by ladyheather06
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 50.1 g, Cholesterol 23.3 mg, Fat 8.3 g, Fiber 2.2 g, Protein 7.7 g, SaturatedFat 1.2 g, Sodium 375.3 mg, Sugar 1.8 g
TANGY MEATBALLS OVER NOODLES
"These moist meatballs are so easy to make, yet they taste so fancy," writes Teri Lindquist of Gurnee, Illinois. The sweet and tangy sauce has surprising flavor from ginger and cloves. This entree is economical, too at 78¢ a serving.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings (40 meatballs).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake, uncovered, at 350° for 20 minutes; drain., With a slotted spoon, transfer meatballs into a greased 2-1/2-qt. baking dish. Combine gravy, brown sugar, vinegar, ginger and cloves; pour over meatballs. Cover and bake 30 minutes longer or until meat is no longer pink. Meanwhile, cook noodles according to package directions; drain. Serve with meatballs.
Nutrition Facts : Calories 435 calories, Fat 14g fat (5g saturated fat), Cholesterol 127mg cholesterol, Sodium 747mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 1g fiber), Protein 26g protein.
AFGHANI MEATBALLS & NOODLES
Make and share this Afghani Meatballs & Noodles recipe from Food.com.
Provided by Just_Ducky
Categories Meatballs
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs:.
- In a bowl, combine the beef, cinnamon, coriander, turmeric, cayenne, salt, pepper, and half of the garlic. With clean hands, mix thoroughly, then shape the meat into 3/4-inch meatballs. Set aside and let sit for 30 - 90 minutes to allow flavours to meld.
- In a large, heavy pan, heat the oil, add the onion, and cook over low heat for 10 to 15 minutes or until it is very soft. Turn the heat to medium-high and add the meatballs. Cook, turning them often, until they lose their pink color.
- Add the plum tomatoes and remaining garlic. Cover the pan, turn down the heat, and simmer gently for 10 minutes. Add the sun-dried tomatoes, salt, and pepper and cook the mixture for 5 minutes over low heat, stirring once or twice.
- For the noodles:.
- Bring a large saucepan of water to a boil. Add the noodles and cook for 2 to 4 minutes or until they are tender but still have some bite. Drain the noodles and transfer them to a bowl. Stir in the kefir, garlic, and salt. Toss thoroughly and transfer to 6 wide bowls. Spoon meatballs around the edges of each bowl of noodles, add the mint to the center and serve at once.
Nutrition Facts : Calories 689.7, Fat 28.8, SaturatedFat 10.1, Cholesterol 166.7, Sodium 846.1, Carbohydrate 65.8, Fiber 6, Sugar 8.4, Protein 41.5
BLACK BEAN BEEF MEATBALLS WITH STIR-FRIED NOODLES
Try out a new idea with beef mince - served in balls in a Chinese sauce with sweet chilli and five-spice
Provided by Lucy Netherton
Categories Dinner, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of sweet chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine - just oil your hands first and roll gently. Transfer to a baking tray in a single layer and cook for 25 mins, turning once, until golden brown.
- Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the vegetables for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing well to coat everything.
- Serve divided between 4 bowls, topped with the meatballs and sprinkled with the sesame seeds and mint.
Nutrition Facts : Calories 639 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 5.1 milligram of sodium
ANNA'S AMAZING EASY PLEASY MEATBALLS OVER BUTTERED NOODLES
My friend Anna makes the most amazing and easy meatballs with gravy! Prepared in a slow cooker, this recipe couldn't be any easier! Serve over buttery hot cooked noodles and you'll have a happy crowd! Mangia!
Provided by QUEENGODDESSNANCE
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 3h15m
Yield 24
Number Of Ingredients 6
Steps:
- In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 38.5 g, Cholesterol 147.9 mg, Fat 25.5 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 10.9 g, Sodium 591.5 mg, Sugar 2.1 g
AFGHAN MEATBALLS
Back in the late '60s, when I went to community college, I made friends with several students from Afghanistan and Iran, who were away from home for the first time and trying to fill their stomachs on a budget and battle homesickness at the same time. This is one of their main dishes, which can feed a small army with less than 2...
Provided by Miriam Bucholtz
Categories Other Main Dishes
Time 1h25m
Number Of Ingredients 8
Steps:
- 1. Fill large pan or Dutch oven with about 6 cups of water, to start; you can always add more if you need it. Add ketchup, and bring to boil; turn down heat to avoid splashing.
- 2. Beat egg slightly, mix together with meat, onion, and spices. Mix with hands, and form meatballs. They will be soft and a little gooey, thanks to the egg, but don't worry. Drop meatballs, as you form them, into ketchup water. Turn heat down to simmer.
- 3. As the water sets the meatballs, cut the potatoes into medium-sized chunks (you can leave the skin on, if you want). Gently add these to the water. Cover pot, and simmer for about an hour. The longer this cooks, the better it tastes, and it makes great leftovers. Afghans, I'm told, tend to boil their meat, since the ovens they use for baking produces heat that is unreliable for killing all the harmful bacteria in meat.
- 4. Serve over plain white or brown rice. This dish can also be made using chicken parts (dark meat is best) by eliminating the egg, slicing the onion, and first browning the chicken & onion lightly in olive oil before adding to the water. Add the spices to the water.
SPICY AFGHAN MEATBALL/KOFTA
Delicious spicy meatballs which never absorb oil. Makes a good appetizer if you make small meatballs and put them on a toothpick.
Provided by Indian Cook
Categories Meat
Time 35m
Yield 24 meatballls
Number Of Ingredients 10
Steps:
- soak the split chickpeas for 10 min then boil till cooked.
- Put all the ingerdients except the mince into the blender and grind till smooth with a few Tbsp water.
- Mix with the meat.
- Shape into 1/2 inch balls.
- Shallow fry in 1/2 inch of oil till brown.
Nutrition Facts : Calories 60.8, Sodium 7.1, Carbohydrate 15, Fiber 0.3, Sugar 10.3, Protein 0.2
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