Homemade Horseradish Meatballs Yummy Recipes

Steps:

• 1. crumble your beef and sausage into a large bowl, add the panko breadcrumbs, egg, horseradish and a little salt and pepper. Form into meatballs. I made about 18 meatballs. The size is up to you.
• 2. Drizzle enough olive oil to cover the bottom of your skillet and brown the meatballs, both sides, on medium heat. Remove from pan and keep warm.
• 3. Drain some of the excess oil off but not all as you will be need some to saute your mushrooms and onions. This will take only a few minutes. Next stir in about 2 1/2 tablespoons of flour, 2 tablespoons of paprika, cook for an additional 2 minutes and then add your beef broth and bring to a boil. Season with more pepper and add the meatballs and cook for about 8 minutes or until the broth gets slightly thick remove from heat and mix in the sour cream. Serve over noodles, rice or mashed potatoes.
• 4. Left camera at home, will post picture tomorrow. :)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Drizzle a large baking sheet with about 2 tablespoons olive oil.
• Heat remaining olive oil in a small saute pan over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 7 minutes. Add garlic and Italian seasoning; continue to saute until garlic is softened, 2 to 3 minutes. Remove from heat and allow to cool enough to handle.
• Combine beef, pork, bread crumbs, Parmesan cheese, milk, onion mixture, salt, and pepper in a large bowl. Mix together using your hands as quickly as possible as overmixing can produce a tough meatball.
• Form 1 1/2-inch meatballs and place on the prepared sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes, turning them over after 15 minutes.

Steps:

• In a large bowl combine the meatball mixture, mix well.
• Shape into 1 1/2 inch balls.
• Place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink.
• Meanwhile in a large saucepan combine sauce ingredients.
• Bring to a boil, stirring often.
• Reduce heat; simmer uncovered for 10 minutes.
• Add meatballs, stir gently to coat.

Steps:

• For the meatballs: Preheat the oven to 400 degrees F.
• Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
• Soak the bread in milk while the veggies cool.
• Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
• Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
• For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
• For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
• Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Steps:

• Meatballs: in lg bowl combine first 6 ingredients. Crumble meat over moisture; mix well. Shape into 1 1/2 in balls. Place in greased 15x10x1 in baking pan. Bake uncovered at 350 for 35-40 min until no longer pink. Sauce: in lg pan combine all sauce ingredients. Bring to boil, stirring often. Reduce heat; simmer uncovered for 10 min. Add meatballs; stir gently to coat. Can keep warm in crockpot for serving.