Archive for the ‘MEATBALLS’ Category
Curry Fish Balls
This sounds very good, and uses a packaged curry from Japan that is exceptional in flavor, Japanese curry tastes neither like Thai or Indian curries. Fish balls (think of small meatballs but made from fish) are very common and for folks in the US, these are readily available at most Asian markets. Curried fish balls are very common in China (and I did receive this recipe from a friend in China). This can be a snack or side dish. If I was a betting man, you could increase the number of balls and make a main dish over rice for two people. On my to prepare list.
Ingredients
- 25 fish balls, thawed if frozen, rinsed
- 1 tablespoon cooking oil
- 1 cup red onion, finely diced
- 100 grams Golden Curry, 1 small box or 1/2 a large box
- 1 cup coconut milk, or plain milk if in a pinch
- 1 cup vegetable stock, fresh or from powder, or water
Instructions
- In a large non stick pan, heat the oil and when hot, saute the onion until soft.
- If you have never used Japanese curry before, it very much looks like a chocolate bar. This melts into hot liquid quickly.
- Pour in the stock and add the curry (yes, it does look like a candy bar). Move the curry around until dissolved and mixed in with the onion and stock.
- Add the coconut milk and stir in, then add the fish balls. Simmer on low heat for about 10 minutes.
- Remove from heat and the curry will thicken.
- Serve as is for a side dish or snack, or over rice with the curry as a main dish. Enjoy.
Notes
Low cost.
Variants: 1. Use mushroom or chicken stock in place of the vegetable broth. 2. Use beef, pork, chicken, or seafood balls in place of the fish balls.
This recipe for Curry Fish Balls is from China Sichuan Food.
Italian Wedding Soup
This sounds very good! Pasta, chicken, beef meatballs, cheese, spinach, yep, sounds really good! On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Beef Meatballs
- 500 grams ground beef, (1 lb)
- 1 small onion, grated
- ¼ cup Parmesan cheese, grated
- 2 tablespoons Italian bread crumbs, Shortcut
- 1½ teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 2 egg whites
For the Chicken
- 500 grams chicken breasts, (1 lb)
For the Soup
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1-2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 clove garlic, smashed and minced
- 12 cups chicken broth, fresh or from powder, (3 quarts)
- ¾ cup dry spaghetti, broken into ½ inch pieces
- 250 grams frozen spinach, thawed, water squeezed out , chopped, (8 oz)
- salt and pepper, to taste
Instructions
- First thing we need to do is make the meatballs. Add all the Beef Meatball ingredients to a mixing and mix with your hands to combine. Shape into ½ to ¾ inch meatballs, Place meatballs on a baking sheet lined with parchment paper, cover with plastic wrap and place in the fridge for about an hour.
- For the chicken, place in a large pot and cover with water to an inch over the chicken. If you want to make the chicken broth, use skin on chicken breasts, add a sliced carrot, onion, celery, and some peppercorn, these are additional ingredients needed and NOT listed in the ingredients list. Bring the pot to a boil, then reduce to a low boil and cook until the chicken is cooked through, about 15 to 20 minutes. Remove from heat and let cool to room temp, this will provide you juicy chicken and a nice broth.
- When the chicken is cooled to room temp, remove from the pot and shred, then set the chicken aside. Pour the broth through a strainer and set aside, discarding the contents of the strainer.
- Now onto the soup preparation. Melt the butter in a large pot, add the onion, celery, carrot, and garlic and cook for about 10 minutes until the veggies are softened.
- Add the broth you just made and additional broth to make it 12 cups total, or just add 12 cups of broth you made from powder. Bring to a boil and taste, reduce heat to low, taste, and adjust the seasoning with salt and pepper as desired. Simmer for about 30 minutes.
- Carefully add the meatballs and continue simmering for about 7-8 minutes, then add the pasta and cook for another 5 minutes, then add the spinach, then add the shredded chicken.
- Simmer for another 30 minutes to heat the chicken through. If you simmer longer the flavors will blend more. Serve.
Notes
I will price this when I make the beef meatballs. I will say fair cost for now.
Variant: 1. Add a handful or two of mushrooms, halved Straw mushrooms comes to mind, or sliced or chopped mushrooms of your choice.
3 Ingredient Meat Loaf
Three ingredients, and you can make one from a shortcut for savings. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo ground beef
- 1 box Stove Top stuffing, OR make from a shortcut
- 1/2 cup milk
Instructions
- Preheat your oven to 180 C.
- Add the beef, the contents of the box of stuffing mix (the bread and spice mix), or the dry mixture if made from a shortcut, and the milk, in a large mixing bowl. Mix to combine everything.
- Form into a loaf in a large baking dish or pack into two loaf pans. Cover with foil.
- Bake for 1 hour.
- Remove from oven, let rest 2 minutes, slice and serve. Mashed potatoes and gravy and a vegetable on the side would be perfect.
Notes
Figure about 300 Baht for 1 kilo ground beef. For 6 servings, this is about $1.48 per serving. Make this out of ground pork for about half the cost.
Shortcut: Stove Top Stuffing.
Variants: 1. Use ground pork in place of ground beef. 2. Use loaf pans or a casserole and pour a can of condensed cream of mushroom soup over the top. 3. Shape into meatballs and place in a baking dish, then pour a can of condensed cream of mushroom soup over the top.
Provided by The Project Pile and the link to this recipe is here.
United States.
United States.
Meatballs & Gravy II
Sounds very nice, and tasty. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1/4 cup milk
- 1 egg, lightly beaten
- 1/4 cup bread crumbs, OR make from a shortcut
- 1/4 cup onion, finely diced
- 1/4 cup bell pepper, finely diced
- 1 tablespoon ketchup
- 2 tablespoons fresh parsley, chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil, or bacon fat
- 1/2 cup beef stock, fresh or make from powder
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- In a large mixing bowl, add the 11 ingredients, mix well. Shape into 1 1/2 inch meatballs. Place meatballs in a container, cover, and place in the fridge for 1 hour.
- When ready to cook, heat the oil in a large non stick pan, when hot, add the meatballs, work in batches if needed, brown the meatballs all over, turning gently until they are firmed up.
- Once browned, add the stock, cover, and reduce heat to a simmer. Cook for 40 minutes or until cooked through, turning occasionally.
- When cooked through, remove the meatballs with a slotted spoon to a platter. Mix the cornstarch and water, slowly whisk into to the pan and cook and whisk until thickened to make a gravy.
- Serve meatballs with pasta, mashed potatoes, or rice, with the gravy spooned over the top.
Notes
Figure about 150 Baht for the beef and 30 Baht for the pork. For 6 servings, this is about 88 cents per serving.
Shortcut: Bread Crumbs.
Variants: 1. Make the gravy from a package, Lobo Brand is very good. 2. Add chopped fresh mushrooms to the gravy.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Meatballs & Gravy I
This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 - 2 1/2 kilos Italian meatballs, see Step 1
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 2 cups sour cream, OR make from a shortcut
- 3/4 cup water
Instructions
- You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (golf ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
- In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
- Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
- The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
- If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
- For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.
Notes
Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.
Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Lion's Head (Chinese Meatballs)
Also known as Four-Joy Meatballs, these are popular during holidays in China. These are typically larger meatballs that are deep fried, and this is a braised version, but these can be steamed or added in soups.
Ingredients
- 500 grams ground pork
- 4 water chestnuts, peeled, finely diced, optional
- 1 teaspoon salt
- 1 tablespoon Chinese cooking wine
- 1 teaspoon fresh ginger, minced
- 1 teaspoon spring onion, minced, white part only
- 2 eggs, beaten
- 2 tablespoons corn starch, or potato starch
- lettuce leaves, for serving
- cooking oil, for deep frying
For the Braising Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon sesame oil
- 1 1/2 teaspoons sugar
- 1 cup water water, or pork or chicken broth
- 2 pieces whole star anise
Instructions
- In a large mixing bowl, mix together the salt, eggs, corn starch, ginger, and spring onion. Add the pork and using a large sturdy spoon, stir the pork in one direction until it absorbs the liquids and is sticky. This takes several minutes of stirring. Then add the water chestnut if using and mix that in as well.
- Pour about 4 cups of cooking oil into a medium sized deep pot and heat it to just before smoking then reduce heat to medium.
- While the oil is heating, form the meatballs, about 8 meatballs is the goal to achieve, form each ball about 2 or so inches in diameter. Squeeze together for a firm meatball.
- When the oil is hot, carefully using a slotted spoon, lower one meatball into the pot and cook for 2-3 minutes or until the meatballs are just starting to get browned, remove and set aside, continue cooking all remaining meatballs.
- Prepare another pot and add the Braising ingredients then add the meatballs and heat on a simmer for 20 minutes, if the liquid does cover the meatballs, use a spoon and scoop and pour the liquid from time to time over the meatballs.
- Lay some lettuce leaves in two serving bowls and divide the meatballs between the bowls, serve.
Notes
The pork is about 35 Baht/500 grams, for 2 servings, this is about 50 cents per serving.
Variant: You can fry the meatballs instead of deep frying but you will need to increase the cooking time.
This recipe for Lion's Head (Chinese Meatballs) is from China Sichuan Food.
Easy Chinese Meatballs
These sound really good. On my to cook list.
Ingredients
- 2 cups ground pork
- 1 tablespoon water
- 1 spring onion, finely chopped
- 1 1/2 teaspoons fresh ginger, finely diced
- 2 tablespoons corn starch
- water or chicken stock, for boiling
For Seasoning the Pork
- 1 teaspoon soy sauce
- 1 teaspoon Chinese 5 Spice powder
- 1 tablespoon sesame oil
- salt, as needed
For the Dipping Sauce
- 1 tablespoon spring onion, finely chopped
- 1 tablespoon fresh coriander, finely chopped
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 clove garlic, smashed and minced
- 2 Bird's Eye Chilis, sliced thin
- 2 tablespoons stock, from the cooking pot
- salt, as needed
Instructions
- In a large mixing bowl and the ground pork and mix with 1 tablespoon of water. With a large spoon, stir in one direction only until the water is well absorbed. Add the spring onion, ginger, corn starch, soy sauce, five spice powder, sesame oil, and salt as desired. Stir in the same direction for 2-3 minutes until the mixture is sticky and paste like. Let rest for 5 minutes, then stir again for 2 minutes.
- Shape into meatballs about 1 to 1 1/2 inch diameter, pat together well to make them firm. This will make 12 to 14 meatballs.
- Once all the meatballs are formed, heat a large pot, half full with water or chicken stock, to boiling. Gently lower the meatballs in using a slotted spoon and bring the water back to a boil then quickly reduce to a simmer, gently move the meatballs around. When the meatballs are cooked through, takes just a few minutes (you might have to sacrifice one and cut one in half to check), remove them from the pot to two serving bowls.
- While the meatballs are simmering, combine all the dipping sauce ingredients in a small bowl and 2 tablespoons of water from the pot.
- Serve the meatballs with the dipping sauce for a light lunch, or with rice and a vegetable for a nice dinner.
Notes
Low cost.
Variant: Replace the 2 tablespoons of corn starch with 1 beaten egg for firmer meatballs.
This recipe for Easy Chinese Meatballs is from China Sichuan Food.
Chinese Sweet & Sour Meatballs
These sound excellent! This is a Chinese dish, serve on rice or with noodles.
Ingredients
- 2 cups ground pork
- cooking oil, for frying
- 3 teaspoons corn starch
For Pork Marinade
- pinch salt
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon sesame oil
For the Ginger Water
- 3 tablespoons warm water
- 1 clove garlic, smashed and minced
- 1/2 inch fresh ginger, minced or grated
- 1 spring onion, minced
For the Sweet & Sour Sauce
- 2 tablespoons tomato ketchup
- 1/4 cup water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon corn starch
Instructions
- In a small bowl, mix together the ground pork with a small pinch of salt, soy sauce and sesame oil set aside and let marinate.
- In another small bowl, add the Marinade ingredients and set aside to soak.
- In yet another bowl, mix together the Sweet & Sour ingredients and set that aside.
- Place the ground in a mixing bowl, add the ginger, garlic, and spring onion water in three batches. Use a large spoon and stir the pork in on direction only, stir to incorporate the water before adding the next batch of water. (You use the water with the garlic, clove, and spring onion in or, or strain and just use the water.)
- Once all the water is mixed in well into the meat, sprinkle the 3 teaspoons of corn starch onto the pork and mix that in, also in the same direction as you did with the water, stir for 2-3 minutes until the meat is sticky and paste like.
- Shape the pork mixture into balls about 1 to 1 1/2 inches in diameter. Pat them well to just get them firm and dense. This should make about 13-14 meatballs.
- When all the meatballs are formed, heat about 1/4 cup of cooking oil in a wok or skillet, when the oil is hot, gently place the meatballs in the oil, cook, turning occasionally until golden brown, be gentle and not not break them. When the meatballs are cooked, remove to a plate and pour out the oil.
- Using the same pan or wok, pour in the sweet & sour sauce and heat until boiling, return the meatballs to the pan and continue cooking until the sauce is thickened and even coats all the meatballs. Remove the meatballs and serve with rice or noodles, garnish with chopped spring onion if desired.
Notes
Low cost.
Variant: For a firmer meatball, replace the water with a beaten egg and add the ginger, garlic, and spring onion to that.
This recipe for Chinese Sweet & Sour Meatballs is from China Sichuan Food.
Chicken Meatballs in Cream Sauce (Tefteli)
These sound great and you could call them the Slavic version of Swedish Meatballs. Paired with mashed potatoes, this sounds perfect. I made these on 5 Sep 2017, and they are excellent! Highly recommended.
Ingredients
For the Meatballs
- 500 grams ground chicken, thighs would be perfect
- 1 cup cooked rice, room temperature
- 1 egg
- 1 small onion, grated
- 1 clove garlic, smashed and finely minced
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ½ cup all purpose flour, for dredging
- 2 tablespoons olive oil, for frying
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups chicken broth, fresh or make from powder
- ¼ cup Greek yogurt, or sour cream, or heavy cream
- ½-1 teaspoon paprika
- salt and pepper, to taste
- fresh parsley, chopped for garnish
Instructions
- In a large bowl, prepare the meatballs. Combine the chicken, egg, rice, onion, garlic, salt and pepper.
- Just mix with a large spoon.
- Roll the meatballs into 1 to 1¼ inch balls, ice cream scoop would work and I will get one to do this to verify the size. Roll each ball in flour and set on a lightly floured plate or surface.
- Heat a large pan over medium heat and add the oil. Use a regular stainless pan if you want a darker sauce or feel free to use a non stick pan which will give a lighter color sauce, this does not change the flavor of the sauce. When the pan is hot, add the meatballs and cook for 4 minutes without turning them, then flip over with tongs and cook 3 more minutes or until nice and golden brown and cooked through. Remove to a plate.
- To make the sauce, using the same pan on medium heat add the butter and when melted whisk in the flour and whisk until golden in color, then add the stock and whisk until it starts to thicken then whisk in the Greek yogurt (or sour cream or heavy cream) and season to taste, a good starting point would be ½ teaspoon paprika, ⅛ teaspoon pepper, and salt to taste.
- Bring the sauce to a simmer and whisk until the sauce thickens, remember the sauce will also thicken as it cools. When the sauce will coat a meatball, add all the meatballs to the pan and turn each one to coat with the sauce.
- Serve with mashed potatoes or pasta once all the meatballs have heated and sprinkle with parsley for garnish.
Notes
Chicken thighs (you would grind or mince yourself, as I have never seen ground chicken here) would cost about 40 Baht/500 grams. For 4 servings, this is about 28 cents per serving. Outstanding value.
Mom's Meatball Soup
Not my Mom, Natasha's Mom. This is absolutely delicious! I made this on 26 July 2017, and as I predicted, big hit with the Thai family. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Soup
- 15 cups water
- 1 tablespoon salt
- 6-8 medium potatoes, cubed
- 2 large carrots, thinly sliced, halved first if very large
- ½ cup dry spaghetti, broken into ½ inch pieces
- ½ onion, finely diced
- 2 stalks import celery, or a handful of Thai celery, finely diced
- 3 tablespoons cooking oil
- 1 egg, lightly beaten
- 2 tablespoons fresh dill, chopped
- ½ teaspoon Mrs. Dash Seasoning, Shortcut
- ¼ teaspoon black pepper
For the Meatballs
- 1 kilo ground pork, (2 lb)
- 1 teaspoon Mrs. Dash Seasoning, Shortcut
- ½ teaspoon black pepper
- 2 teaspoons salt
- 1 egg, lightly beaten
- ½ onion, finely diced
Instructions
- Add the water, potatoes, and salt listed for the soup to a large pot on high heat and bring to a boil and cook for 10 minutes to soften the potatoes.
- Reduce the temp to maintain a medium simmer on the pot, add the carrots and the spaghetti pieces to the pot.
- In a large bowl, mix together all the ingredients listed For the Meatballs. Once mixed well, use your hands to roll small meatballs, no need for perfection here, as you make them, add them to the soup. They will cook in the hot water and make the broth for the soup. (I chopped up 3 spring onions and added those as well after the meatballs were added.)
- Heat a non stick pan on medium heat and add the 3 tablespoons of cooking oil, your choice of oil. When the oil is hot, add the onion and celery, cook until softened then add this to the soup.
- Soup is simmering after the onion and celery were added.
- While stirring the soup, pour in the lightly beaten egg. Season with the dill, black pepper, and Mrs. Dash Seasoning. (I also added the chopped tops of the celery.)
- Serve with fresh bread.
Notes
Ground pork at Tesco will cost about 100 Baht/kilo, another option is to grind your own pork with the medium plate on your grinder, use pork shoulder for this as fat is needed. Pork shoulder is also about 100 Baht/kilo. For 12 servings, this is about 25 cents per serving, very reasonable.
Shortcut: Mrs. Dash Seasoning.
Variant: 1. Add some chopped spring onions to the soup after the meatballs are in.
