Czechoslovakian Meatballs Recipes

Steps:

• Defrost 2.25 lbs of lean ground beef.
• add beef, salt, pepper, dried Oregano leaves, dried Parsley leaves and eggs into a bowl.
• Mix well.
• Cook 2 servings minute brown rice (about 1 cup uncooked.).
• Peel onion and grade with cheese grader on medium grade.
• Mix onion with beef, herbs and rice.
• Preheat oven to 350*f.
• Cover cookie sheet with foil, and spray with olive oil (i used the spray kind, but you can brush it on lightly if desired).
• Roll each meatball into golf ball size and place on cookie sheet (i could fit about 25-30 meatballs per sheet).
• Spray olive oil again over meatballs (you can lightly brush if desired).
• Salt moderately over meatballs.
• Place in oven for 20 minutes.
• Remove from oven, serve immediately.
• serve about 10 meatballs per serving.

Steps:

• Preheat oven to 400 degrees.
• Line 2 (15 x 10 x 1-inch) pans with foil; spray with cooking spray.
• Mix meat, stuffing mix, water and eggs until blended.
• Shape into 50 (1-1/2 inch) meatballs, place in prepared pans.
• Bake 16 minutes or until done (160 degrees).
• Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
• Add meatballs to sauce; stir to coat evenly.
• How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.