Dees Meatballs Geneva Recipes

SWEDISH MEATBALLS - DEE DEE'S

Steps:

• 1. This is what you will need. Always gather and measure ingredients before starting a recipe.
• 2. Preheat oven to 200 degrees.
• 3. Tear bread into small pieces and place in a small bowl or measuring cup. Pour whole milk over bread; set aside.
• 4. Saute' onions in 1 Tbsp of butter in a 12-inch sauce pan until tender. Once tender; set aside.
• 5. In the bowl of a stand mixer, combine the bread mixture, meats, seasonings and sauteed onions. Mix at a med-low speed until well combined, 1 to 2 minutes.
• 6. With hands, form 30 meatballs about 1-oz each, the size of a walnut.
• 7. Melt remaining butter in 12-inch sauce pan and add meatballs. Brown on all sides, about 10 to 12 minutes.
• 8. Once the meatballs are cooked, removed to a oven-proof dish and place in preheated oven. Leave drippings in pan.
• 9. Reduce heat to low and add flour to pan drippings. Whisk until lightly browned. Gradually stir in beef broth whisking until sauce thickens.
• 10. Once sauce has thickened to desired consistancy, stir in heavy cream, stir for 2 to 3 minutes.
• 11. Remove meatballs from oven and pour sauce over meatballs. Serve over egg noodles, rice or mashed potatoes.

VENISON MEATBALLS

Steps:

• In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

DEE DEE'S ITALIAN MEATBALLS AND PASTA

Steps:

• 1. Soak bread slices in milk; squeeze excess moisture out of bread. Combine bread and remaining ingredients together except for the olive oil; mix well. Form meatballs. I made 21 large meatballs using a 1/4 cup measuring cup. You can make any size you desire.
• 2. Heat olive oil in a large skillet over a medium heat; add meatballs and brown. Once browned, cover an reduce heat to low (just to keep warm). Prepare sauce.
• 3. SAUCE: Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic; cook until tender.
• 4. Add red pepper flakes, fennel seeds, tomatoes, tomato sauce, basil, Italian seasoning, salt and pepper; stir. Bring to a slow boil, reduce heat slighly and let simmer for 15 minutes covered. Remove lid and simmer another 15 minutes, stirring occasionally, to thicken.
• 5. Add meatballs to sauce, cover and simmer for another 30 minutes.
• 6. Plate up pasta, place 2 or 3 meatballs on top of spaghetti (or pasta of choice) and spoon sauce over top. Sprinkle with a little parmesan. Serve with a side salad and a fresh roll.

DEE'S MEATBALLS GENEVA

Steps:

• Mix ground beef, egg, bread, onion, pepper, and applesauce together.
• Make 15 balls; place balls in a casserole dish.
• Bake at 350 degrees Fahreneheit for 15 minutes; drain fat.
• Mix ketchup, water.
• Add ketchup/water mixture over the bell pepper; this step wasn't in original recipe but I like it this way.
• Bake 30 minutes more.
• Add pepper to cooked macaroni as soon as drained. I can't have butter but you can add some if you wish.