Speedy Meatballs Scandia Steph Recipes

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

SPEEDY MEATBALL STEW

Steps:

• Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
• Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.

SPEEDY MEATBALLS SCANDIA

Steps:

• Combine 1 envelope of soup mix with ground beef, bread crumbs, milk and egg in a large bowl.
• Mix Well.
• Shap into 24 meatballs.
• Brown meatballs in a large skillet. Pour off fat from skillet. Return all meatballs into skillet.
• Blend remaining envelope soup mix with water & spices. Add meatballs.
• Simmer, scovered 20 minutes or until meatballs are cooked thru.
• Blend sour cream with flour; stire into skillet and heat through, do not allow the sauce to boil.
• Server over buttered parleyed egg noodles.

SPEEDY MEATBALLS SCANDIA - STEPH

Steps:

• 1. Combine egg, 1/2 soup mix, milk, bread crumbs and ground beef. Form small 1" balls. Brown balls a few at a time in the hot cooking oil in skillet. Drain off any fat. Add remaining soup, spices, and water. Cover and simmer for 20 minutes.
• 2. In small bowl, stir together the sour cream and flour. Stir into the mixture in the skillet. Cook and stir until slightly thickened and bubbly. Cook and stir a minute more. Serve with hot noodles. You can put the thickened meatball mixture in the oven while preparing the rest of the meal to keep it warm. ENJOY!

STEPH'S ZESTY SWEET AND SOUR MEATBALLS

Steps:

• Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
• Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
• Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
• Cover and cook until the meatballs are no longer pink in the center, about 1 hour.

CHEESY SWEDISH MEATBALL BAKE

Steps:

• Preheat oven to 375.
• In a large bowl, combine ground meats, panko, eggs, melted butter, and seasonings. Roll mixture into balls.
• In skillet on medium-high heat, cook meatballs in some olive oil, until browned on all sides. Transfer to a paper towel lined tray and set aside.
• In the same skillet, melt butter and whisk in the flour, until lightly browned. Slowly pour in the beef broth, while whisking continuously. Keep whisking and cooking until slightly thickened. Stir in the heavy cream and season with salt and pepper.
• Place meatballs in the gravy and simmer for about 3-4 minutes.
• Cook egg noodles to al dente and drain. In a baking dish, mix together with meatballs and gravy. Sprinkle with desired amount of shredded Gruyere cheese. Bake at 375° F until slightly golden and bubbling. Garnish with chopped chives or parsley.

SCANDI MEATBALLS

Steps:

• Heat the oil in a large lidded pan. Cook the meatballs for 3-4 mins over a medium heat, turning often so that they brown all over. Remove from the pan with a slotted spoon and drain away any excess oil, reserving about 1 tbsp.
• Add the onion and garlic to the pan and cook for 4-5 mins, stirring to soften. Stir in the soup with half a can of water. Return the meatballs to the pan and bring to the boil. Turn down the heat, cover and simmer for a further 10-15 mins until the meatballs are cooked through. Stir in the dill, mustard and some seasoning. Serve with mashed potato and cabbage.

SPEEDY SWEDISH MEATBALLS

Steps:

• Heat oil in heavy large skillet over medium high heat.
• Add meatballs and cook until brown, about 8 minute.
• Transfer meatballs to a bowl.
• Add flour to skillet and cook 1 min, scraping up the browned bits from bottom of the skillet.
• Stir in broth and mil.
• Return meatballs to skillet.
• Simmer until liquid thickens enough to coat meatballs, about 5 minute.
• Remove skillet form heat.
• Stir in sour cream.
• Meanwhile, cook noodles according to package instructions.
• Drain noodles and transfer to a large bowl.
• Spoon meatballs and sauce over noodles.
• Serve immediately.

QUICK AND EASY MEATBALLS

Steps:

• preheat the oven to 400 degrees.
• mix all ingredients together (get down and dirty, its easiest with your hands).
• roll into balls.
• bake for 10 minutes.