Meatballs Creole Meatballs Paradise Recipes

MEAT BALLS WITH CREOLE SAUCE

Steps:

• For the Meat Ball: Fry the chopped onions and the chopped green pepper in 2 TBS butter until tender. When done, let them cool for a moment then add them to the ground beef. Add also to the beef: garlic powder, salt, cumin, complete seasoning, maggi, italian seasoning then mix well. Press and drain the slices of bread (use the palm of hand) and break into pieces then add to meat together with eggs. Mix well. Shape into balls a little bit bigger that a golf ball, and fry in butter and vegetable oil.
• For the sauce: Fry the onions, pepper and tomato for about 3 minutes. Then add bouillon, cumin powder, complete seasoning and curry powder mix and let simmer on medium for another minute. Add the vinager, tomato paste, soy sauce and the water and let simmer until the sauce begins to thicken then add the meatballs and toss.
• Serve with white rice and fried plantains. Enjoy -- .

MEATBALLS CREOLE MEATBALLS PARADISE

Steps:

• Ina large saucepan melt the butter,add the flour for 2 minutes to start the roux. slowly add the red wine and chicken stock stirring constantly.When mixture is smooth add the jelly, hot sauce and creole mustard.Put in slow cooker set on high.
• In a large sauce pan saute onions,peppers, and scallion tops for 6 minutes or until onions are translucent. Add garlic,parsley,thyme,bay leaf,cayenne pepper and salt cook for 2 more minutes.Turn off the heat and let cool for 10 minutes.In a large bowl combine the ground beef and pork then add the cooled vegetables,beaten eggs and milk.combine everything and mix well.Add the bread crumbs and crushed red pepper flakes blend into meat mixture.Make into balls, size is your choice, add a little oil to a large sauce pan or skillet. Do not let meatballs touch other, brown on all sides. Remove and set on a paper towel to drain.Add the meatballs to the sauce in the crock pot for 2 hours on high or if your crock pot is too hot cook on low.Serve from cooker.

THE BEST MEATBALLS

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

CREOLE MEATBALLS

Steps:

• Mix first 10 ingredients and form into 1 inch meatballs.
• Roll in flour and set aside.
• In cooking fat, saute onions, green pepper, celery and mushrooms.
• Remove to large kettle.
• Brown meatballs in same pan, then add to kettle with remaining 5 ingredients.
• Cover and simmer 30 minutes.
• Thicken with 2 tbsp flour in 1/4 cup water.
• *(I have suggested using less salt in the meatballs since I found the dish to be on the salty side).