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Started By
Message
Non-tomato based meatballs
Posted on 2/16/14 at 6:02 pm
Posted on 2/16/14 at 6:02 pm
I've been meaning to cook some meatballs in the crock pot for a while now and I want to do something different.
Anyone have a meatball/sauce recipe they'd like to share?
Anyone have a meatball/sauce recipe they'd like to share?
5
Posted on 2/16/14 at 6:05 pm to xXLSUXx
Google Swedish(sp) meatballs.
Posted on 2/17/14 at 12:00 pm to xXLSUXx
We've been on a crock pot kick around our place, and I've got a ton of meatball recipes that I've either tried or are in the hopper. Some of them have tomato paste and/or diced tomato, but they're not the usual Italian style, so I'll include them. Most of the time I've already got the meatballs made, so I'm just looking for the sauce, but these do have instructions on meatballs too. Some of the recipes are for crock pot, some not, but all could be converted pretty easily. Let us know how any of them turn out.
Variation on the Swedish meatball
LINK
Greek style
LINK
LINK
Mexican/Southwest
LINK
LINK /
LINK /
Hungarian
LINK
Pan-Asian/Pacific
LINK
LINK
LINK
LINK / - sub soy sauce for the coconut aminos
LINK
LINK
LINK
Indian
LINK - I always get this kofta unda at Curry n Kabab, so good
Variation on the Swedish meatball
LINK
Greek style
LINK
LINK
Mexican/Southwest
LINK
LINK /
LINK /
Hungarian
LINK
Pan-Asian/Pacific
LINK
LINK
LINK
LINK / - sub soy sauce for the coconut aminos
LINK
LINK
LINK
Indian
LINK - I always get this kofta unda at Curry n Kabab, so good
Posted on 2/17/14 at 12:17 pm to xXLSUXx
Are you in New Orleans?
I know Cleaver & Co sell homemade meatballs. I believe they sell several different styles of sauce with it.
The hush supper club chef does meatballs regularly. He does one with pork and a brown curry sauce. It's out of sight.
They sauce combinations and type of meat you can use are endless.
I know Cleaver & Co sell homemade meatballs. I believe they sell several different styles of sauce with it.
The hush supper club chef does meatballs regularly. He does one with pork and a brown curry sauce. It's out of sight.
They sauce combinations and type of meat you can use are endless.
Posted on 2/17/14 at 12:26 pm to xXLSUXx
My wife puts grape jelly and chili sauce on meatballs for a party type appetizer
Posted on 2/17/14 at 12:27 pm to Oenophile Brah
I made Meatball "stew" last week that was great.
1lb beef
1lb pork
1lb Cajun sausage (raw)
2 eggs
Breadcrumbs
Seasoning
Make 1.5-2oz meatballs. Bake at 400° for 25 minutes.
1.5qt water
4 rounded tsp roux (jarred roux - Don't shoot me)
Bring water to boil and add roux one teaspoon at a time, whisking until dissolved. Simmer for 1hr, uncovered. Add 1 cup water if necessary. Add 1 packet onion soup mix and 2 onions & 1 bell pepper (chopped). Add meatballs. Simmer 30-45 minutes, uncovered. Add chopped parsley and green onions 5 minutes before serving. Serve on cooked white rice.
That was the base recipe. I have homemade onion soup mix that I like to use, and since that doesn't have beef bouillon in it, I added 2 tsp of better than bouillon beef and a little dash of kitchen bouquet. I also used a lb of deer and a lb of pork from the farmers market in lieu of the meat listed above
1lb beef
1lb pork
1lb Cajun sausage (raw)
2 eggs
Breadcrumbs
Seasoning
Make 1.5-2oz meatballs. Bake at 400° for 25 minutes.
1.5qt water
4 rounded tsp roux (jarred roux - Don't shoot me)
Bring water to boil and add roux one teaspoon at a time, whisking until dissolved. Simmer for 1hr, uncovered. Add 1 cup water if necessary. Add 1 packet onion soup mix and 2 onions & 1 bell pepper (chopped). Add meatballs. Simmer 30-45 minutes, uncovered. Add chopped parsley and green onions 5 minutes before serving. Serve on cooked white rice.
That was the base recipe. I have homemade onion soup mix that I like to use, and since that doesn't have beef bouillon in it, I added 2 tsp of better than bouillon beef and a little dash of kitchen bouquet. I also used a lb of deer and a lb of pork from the farmers market in lieu of the meat listed above
This post was edited on 2/17/14 at 12:31 pm
Posted on 2/17/14 at 12:36 pm to Fratastic423
quote:
made Meatball "stew" last week that was great
That sounds pretty good.
I just remember one I had at A Mano on their final weekened. I think it was a goat meatball in a pesto type sauce. I can't remember it exactly.
ETA: here it is
This post was edited on 2/17/14 at 12:37 pm
Posted on 2/17/14 at 12:57 pm to Handbasket
quote:
Handbasket
Thanks for the recs. Will try them out sometime. Went with beef meatballs in a parmesan cream sauce. They're currently in the crockpot now. I'll let everyone know how they come out.
This post was edited on 2/17/14 at 12:57 pm
Posted on 2/17/14 at 12:58 pm to Oenophile Brah
quote:
Are you in New Orleans?
Yeah. I'll have to check them out. Was thinking of going with a pork/beef mixture. Will probably try that next time.
Posted on 2/17/14 at 1:04 pm to xXLSUXx
The bomb of meatballs is beef, pork, and lamb in approximately equal measures. Roast the balls before putting them in a sauce, and Swedish style is the best option to go to.
Posted on 2/17/14 at 1:29 pm to xXLSUXx
Check these guys out.
Cleaver & Co.
Cleaver & Co.
quote:
Meatballs - Pre-mixed and pre-browned orbs of beef, breadcrumbs, ricotta cheese, fresh parsley, and guanciale. That's right, face bacon in a meatball.
Posted on 2/17/14 at 1:53 pm to Oenophile Brah
I've made these before and they're very good.
HOT MEATBALLS
1 lb. ground beef
1 egg
3 tbsp. dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. Frank's red hot sauce
1 tbsp. butter
1 tbsp. corn starch
1/2 c. water
2 tbsp. catsup
1 1/2 tbsp. Frank's red hot sauce (or more to taste)
Combine first 5 ingredients. Mix thoroughly and shape into 3/4 inch meatballs. Bake at 375 degrees for 15 minutes.
In saucepan, melt butter and add corn starch; stir to blend. Add remaining ingredients. Simmer until thickened. Add meatballs and heat through. Yield: 50 to 60 meatballs.
HOT MEATBALLS
1 lb. ground beef
1 egg
3 tbsp. dry bread crumbs
1/2 tsp. garlic salt
1/2 tsp. Frank's red hot sauce
1 tbsp. butter
1 tbsp. corn starch
1/2 c. water
2 tbsp. catsup
1 1/2 tbsp. Frank's red hot sauce (or more to taste)
Combine first 5 ingredients. Mix thoroughly and shape into 3/4 inch meatballs. Bake at 375 degrees for 15 minutes.
In saucepan, melt butter and add corn starch; stir to blend. Add remaining ingredients. Simmer until thickened. Add meatballs and heat through. Yield: 50 to 60 meatballs.
Posted on 2/17/14 at 1:55 pm to Stadium Rat
quote:
HOT MEATBALLS
That seems like a natural for ground chicken.
Posted on 2/17/14 at 2:03 pm to Oenophile Brah
Lamb meatballs at Oak Oven are pretty damn tasty.
Posted on 2/17/14 at 2:05 pm to TigerWise
quote:
Lamb meatballs at Oak Oven are pretty damn tasty
I forgot to ask.
I missed the whole weekend. Did you write a review?
Posted on 2/17/14 at 2:11 pm to Oenophile Brah
No, I don't want to over hype the place. Food was really good. Had a shrimp and crab pizza, spaghetti & meatballs, and shrimp fettuccine alfredo. I'm not much of a pasta eater but damn that fettuccine was good. Best I've had. Pizza dough was awesome, he could put anything on it and id eat it.
Posted on 2/17/14 at 2:22 pm to TigerWise
That's awesome. I'll definitely run by this week. Great to have another good lunch option in the hood.
Posted on 2/17/14 at 3:16 pm to Oenophile Brah
quote:
Check these guys out. Cleaver & Co.
Nice. And pre-browned too - I hate doing that part.
Posted on 2/17/14 at 3:19 pm to Handbasket
quote:
Nice. And pre-browned too - I hate doing that part
You won't be disappointed. They run an excellent shop.
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