CHEESY MEATBALL SOUP
With meat, potatoes and other vegetables, this rich-tasting soup is really a meal in one. Process cheese sauce makes it taste like a cheeseburger. I serve this soup with a nice crusty loaf of French bread. -Ione Sander, Carlton, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large bowl, combine egg, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the water, celery, corn, potatoes, carrot, onion, bouillon and hot pepper sauce; bring to a boil. Reduce heat; cover and simmer until meat is no longer pink and potatoes are tender, about 25 minutes. Stir in the cheese dip; heat through.
Nutrition Facts : Calories 421 calories, Fat 24g fat (15g saturated fat), Cholesterol 118mg cholesterol, Sodium 1959mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.
CREAMY MEATBALL CHOWDER
I just got in the kitchen and started creating..this is what I came up with..Hope you enjoy this as much as we did!
Provided by Jennifer Ellis
Categories Cream Soups
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Melt butter in a stock pot, add celery, merliton, garlic, and let them cook till they are almost clear, then add carrots and potatoes. (you can add butter if needed)Cook all until veggies are cooked, on med/high. Do not let scorch or stick, stir occasionally.
- 2. Mix ground beef, egg, seasonings, and bread crumbs. Make into mini meatballs, about the size of nickle. Bake at 350 until they are cooked through.
- 3. While these are baking, add milk, evaporated milk, cream of mushroom soup. Add water a little at a time, so your cream base isn't too diluted. Let simmer until meatballs are done
- 4. Add bok choy and meatballs. Add your seasonings to taste. Let simmer until all veggies are tender, stirring to make sure it doesn't scorch.
SAN FRANCISCO CRAB "MEATBALL" CHOWDER
Steps:
- 1. To make the meatballs, place the crabmeat in a mixing bowl and shred with a fork. Add the eggs, milk, dry mustard, pepper, and cracker crumbs. Mix well. Season with salt and hot sauce to taste. Moisten your hands and roll the mixture into balls that are about 3/4- to 1-inch in diameter (about 1/2 ounce each); keep your hands slightly wet so the balls are very smooth. Place on a cookie sheet. You should have about 36 balls. Cover and refrigerate while you prepare the chowder.
- 2. To cook the crabs, fill a 6- to 8-quart pot with 1/2-inch ocean water or tap water with enough salt added to make it very salty. Bring to a boil, place the crab(s) top shell (carapace) down in the pot, cover, and steam for about 12 minutes for smaller crabs, about 20 minutes for a Dungeness crab. Remove and allow to cool at room temperature.
- 3. When cool enough to handle, remove the crab legs, break into sections, and neatly crack the large pieces. Pick the meat from the small pieces and reserve. Remove the apron (tail flap) from the bottom of each crab and discard. Remove the top shell, scoop the green stuff (tomalley) out of it, and reserve; discard the shell. Remove the gills from the body and discard. Cut the body into quarters and trim away any extraneous shell or cartilage. Refrigerate all the crabmeat, crab pieces, and tomalley until ready to use.
- 4. Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is a crisp golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- 5. Add the garlic and cook for 30 seconds. Add the butter, onion, bell pepper, bay leaves, and the Old Bay Seasoning and cook, stirring occasionally with a wooden spoon, for about 10 minutes, until the onion and pepper are softened but not browned.
- 6. Add the potatoes and crab stock, turn up the heat, and bring to a boil. Cover the pot and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.
- 7. Lower the heat to medium, add the tomatoes, and bring back to a simmer. Season with salt and pepper. Remove the pot from the heat and stir in the cracked crab legs, picked leg meat, tomalley, and body sections. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
- 8. When ready to serve, reheat the chowder over low heat. While it is reheating, place an 8- or 9-inch skillet or sauté pan over medium-high heat, add about 1/2 inch vegetable oil, and heat to about 350°F. Carefully but quickly add 8 to 10 meatballs to the hot oil and pan-fry, turning them as needed, until they are a rich brown color on all sides, so they resemble real meatballs. Using a slotted spoon, remove the meatballs, letting the excess oil drain back into the pan, then place on paper towels to drain. Repeat with the remaining meatballs.
- 9. Ladle the chowder into shallow bowls or large soup plates, making sure that the crab, onions, peppers, tomatoes, and potatoes are evenly divided. Place 4 meatballs in each bowl and sprinkle generously with the chopped parsley. Serve the remaining meatballs on a plate or platter; your guests can add more, if desired.
- In addition to the crab meatballs, the chowder contains two whole crabs. Steaming and cracking the crabs is a bit of work, but they add great flavor. If you use the full amount of crab stock called for in the recipe, you can omit the crabs and still have a great chowder, but do not omit them if you make the chowder with fish or chicken stock. Without any crab flavor in the chowder, the meatballs dont connect. Even with crab stock, I recommend the cracked crabs; they add character and rustic charm.
- For equipment, you will need a 6- to 8-quart pot with a tight-fitting lid (for steaming the crabs), a 4- to 6-quart heavy pot with a lid (for making the chowder), a wooden spoon, and an 8- to 9-inch skillet or sauté pan, a slotted spoon, and a ladle.
MEATBALLS WITH CREAM SAUCE
I get raves from my husband and even our three fussy children when I serve these satisfying meatballs with mashed potatoes. The savory cream sauce gives a tasty new twist to meatballs and always makes a memorable meal.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the egg, milk, ketchup, Worcestershire sauce, oats, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Roll in flour, shaking off excess. , Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink. , Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs on paper towels; transfer to a serving dish. Serve with sauce; sprinkle with parsley.
Nutrition Facts : Calories 389 calories, Fat 24g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
MEATBALL CHOWDER
Make and share this Meatball Chowder recipe from Food.com.
Provided by Lisa Rittel
Categories Chowders
Time 1h30m
Yield 6-7 quarts
Number Of Ingredients 22
Steps:
- Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
- Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.
- Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
- Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
- Add browned meat balls.
CREAMY MEATBALLS AND POTATOES
This skillet supper has it all, with meatballs blended with a creamy sauce and potatoes, plus a healthy dose of broccoli. Save money on groceries and use Freezer-Friendly Turkey Meatballs in place of store-bought frozen ones!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Stir in broccoli and meatballs; simmer 10 to 15 minutes or until broccoli and potatoes are tender, stirring occasionally.
- Stir in sour cream; cook just until thoroughly heated, stirring occasionally.
Nutrition Facts : Calories 435, Carbohydrate 30 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 1/3 Cups, Sodium 1290 mg, Sugar 9 g
CREAMY SWEDISH MEATBALLS
Love meatballs but worry about the fat content? This low-fat version will be a real treat
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Mix together the onion, pork, egg yolk and half the dill in a bowl. Lightly wet your hands, then shape the mixture into 12 balls, each about the size of golf ball.
- Heat the oil in a large frying pan. Tip in the meatballs and fry, turning often, for about 12-15 mins until golden all over. Mix together sour cream and remaining dill, then spoon over the meatballs. Serve with mashed potato or tagliatelle.
Nutrition Facts : Calories 236 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 0.21 milligram of sodium
MEATBALL BREAD PUDDING
The ingredients in this dish are similar to the ones my mom uses to make meatballs--tomatoes, ground beef, cheese, and herbs bound together with eggs. A great way to use dried-out leftover bread.
Provided by amanda1432
Categories Main Dish Recipes Casserole Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
- Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.
Nutrition Facts : Calories 402 calories, Carbohydrate 36.4 g, Cholesterol 189.7 mg, Fat 16.5 g, Fiber 2.7 g, Protein 22.6 g, SaturatedFat 6.9 g, Sodium 1139.1 mg, Sugar 9.9 g
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- Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch balls. Place on a clean platter, cover and refrigerate for about 30 minutes, if possible - this helps them retain their round shape when cooking.
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