VEGEMITE MEATBALLS
something different with vegemite and a way to hide red kidney beans. Make a great mini meatball roll: Split a small dinner roll, spread with butter and sandwich with two meatballs, grated carrot and corn relish. For a quick dinner, stir cooked meatballs through hot tomato pasta sauce and serve with pasta. Meatballs can be made up to two days in advance and stored, covered, in the fridge. You can also freeze for up to two months: Line a shallow tray with baking paper. Arrange balls on tray and place in the freezer. Once frozen, pack in snap-lock bags or airtight containers. Return to freezer.
Provided by Sonya01
Categories Meatballs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place beans in a large bowl. Mash well until almost smooth. Add onion, beef, corn, 3/4 cup of the crumbs, one of the eggs and Vegemite. Using hands, mix well.
- Roll heaped tablespoons of beef mixture into balls.
- Place remaining beaten eggs in a small bowl. Place remaining crumbs in a separate bowl. Dip balls in egg then roll in crumbs. Place on a greased oven tray. Spray with cooking oil.
- Cook in a very hot oven (240C) for about 15 minutes, or until browned and cooked through.
- Serve warm or cold with sauce.
Nutrition Facts : Calories 512.6, Fat 18.5, SaturatedFat 6.3, Cholesterol 183.9, Sodium 264.6, Carbohydrate 63.7, Fiber 11.1, Sugar 3.7, Protein 30
MILLENNIUM MEATLOAF (USING VEGEMITE)
This recipe is from Kraft Foods. This meatlof turns out so moist & full of flavour, it's a really great recipe. Leftovers are fantastic served on sandwiches the next day.
Provided by Mandy
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mince with the next 8 ingredients and mix thoroughly. Press into a greased and base lined 9cm × 18cm loaf tin.
- Bake at 190°C for 45 minutes. Top with the grated cheese and cook a further 15-20 minutes, or until cheese is golden.
- Remove from the pan and stand 2-3 minutes before slicing. Serve immediately.
Nutrition Facts : Calories 684.6, Fat 42.3, SaturatedFat 18.2, Cholesterol 189, Sodium 793.5, Carbohydrate 34.3, Fiber 2.5, Sugar 4.5, Protein 39.7
CARROT SATAY MEATBALLS (USING VEGEMITE)
These little gems are really tasty, great for kids parties, you get about 24 bite size meatballs from a batch. Recipe is from Kraft.
Provided by Mandy
Categories Lunch/Snacks
Time 40m
Yield 24 meatballs
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl, mix well.
- Shape into walnut sized balls.
- Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through.
- Serve with Satay Sauce.
Nutrition Facts : Calories 44.4, Fat 3, SaturatedFat 0.8, Cholesterol 7.1, Sodium 41.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.4, Protein 2.9
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
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.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
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- In stews, chilis, and pasta ragus. Any meaty slow-cooked dish can benefit from a hit of rich umami. If your dish stars beef, lamb, or pork, the dark spread can add a wonderful rich flavor that is a substitute for a concentrated stock like a demiglace and can help bring in some of the flavors you get from a good browning on meats.
- On roasts. I blend Marmite into butter or oil and smear over a whole chicken or on a large format roast like a leg of lamb or prime rib to bring both seasoning and great browning to the party.
- In meatloaf or meatballs. Ground meats get a great little boost when you use a little Marmite in your seasoning mix. It adds richness and salt, but also the stickiness can help bind your blend.
- In cheesy snacks. If you love to make cheese straws or homemade cheese crackers, Marmite can be a terrific addition. I put a thin smear on puff pastry before adding my shredded cheese to make cheese straws and add a half teaspoon to the dough for my cheese crackers.
- As a compound butter. Blending Marmite into softened unsalted butter, either alone or with chopped herbs, gives you a compound butter that is wonderful melted on top of a grilled steak or to punch up steamed potatoes or vegetables.
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