Masterpiece Meatballs

Sorce	blackmog
Ingridients
Instructions	In a large bowl, combine ground turkey, bread crumbs, onion, milk and egg. Form into about 30 meatballs. In a large skillet, combine ginger ale and barbecue sauce; bring to a boil. Add meatballs and simmer, uncovered, stirring occasionally, until meatballs are cooked through, 40 to 45 minutes. Season with salt and pepper.

Hungarian Meatballs

Sorce	xiaxia
Ingridients
Instructions	In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce. Shape the mixture into 1 1/2-inch balls. Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain. Heat oil in a large skillet. Add chopped onions and cook until tender. Add the cooked meatballs, water, red wine, caraway seed, paprika, marjoram, and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix water and flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute.

Harvest-Time Meatballs

Sorce	jenkinsw
Ingridients
Instructions	In a bowl, mix together ground beef, egg, chopped onion, dry bread crumbs, milk, salt, pepper, and Worcestershire sauce. Shape the mixture into 1 1/2-inch balls. Heat oil in a large skillet and cook the meatballs over medium heat until brown; about 20 minutes. Drain. Melt butter in a large skillet. Add crushed garlic clove, thyme, sliced mushrooms, and sliced zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover, and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with salt and grated Parmesan cheese. Add sliced tomatoes, cover, and heat for 2 to 3 minutes.

Hawaiian Sweet and Sour Meatballs

Sorce	unixos
Ingridients
Instructions	Blend together ground beef, eggs, first addition of cornstarch, grated onion, pepper, nutmeg, salt and garlic powder. Form into 1-inch balls. Heat oil in a skillet and brown the meatballs evenly. Set aside on paper towels to drain. In a large saucepan, combine 4 tablespoons cornstarch, soy sauce, rice vinegar, water, brown sugar and pineapple juice. Cook until thickened, stirring constantly. Add the meatballs, pineapple chunks, sliced onion and green peppers. Cook for 5 minutes or until thoroughly heated.

Meatballs con Queso

Sorce	-piercedYappY
Ingridients
Instructions	Combine ground beef, soft bread crumbs, chopped onion, milk, chopped parsley, pepper, and beaten egg. Shape into 1-inch balls. In a skillet, brown the meatballs in oil. Stir in chopped green chili peppers, shredded processed cheese spread, taco seasoning mix, and water. Cook over low heat until the cheese melts, stirring constantly.

Meatballs in Chili-Grape Jelly Sauce

Sorce	JamesMiloso
Ingridients
Instructions	In a large skillet, combine chili sauce and grape jelly and heat over medium-low heat until melted and well combined. Combine beef, bread crumbs, ketchup, beaten egg, onion, salt and pepper in a large bowl. Form into meatballs 1 to 1 1/2-inches in diameter. Add to skillet, turn gently to coat, cover and simmer on low for 1 hour. Serve warm.

Meatballs with Mustard Sauce

Sorce	sameen
Ingridients
Instructions	In a small mixing bowl, soak bread roll in 3/4 cup of the water for about 10 minutes. Squeeze bread dry and place in a large bowl with ground beef, bacon, anchovies, the chopped onion, egg, 1/2 teaspoon of the salt and half of the white pepper. Mix thoroughly and set aside. In a medium saucepan combine remaining 6 cups water, 1/2 teaspoon of the salt, bay leaf, the whole onion and peppercorns; bring to a boil, reduce heat, and simmer for about 10 minutes. Meanwhile, shape the meat mixture into balls about 2-inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove from water and keep warm. In a large skillet melt butter. Stir in flour and cook for 3 minutes, stirring constantly. Slowly stir in 1/2 cup of the onion broth, lemon juice and prepared mustard. Simmer for 5 minutes. Spoon a small amount of the sauce into the egg yolk and blend. Pour yolk into the sauce. Season with remaining 1/4 teaspoon salt and remaining half of the white pepper. Add meatballs to the gravy and heat through. Serve over egg noodles or rice with sauce drizzled over.

Meatballs with Vegetables

Sorce	neopetsonline
Ingridients
Instructions	Mix the egg, Parmesan, parsley, salt, pepper and nutmeg together with the ground veal. Soak bread in milk; add the moistened bread to the meat mixture after squeezing out the excess milk. Roll into little balls and put in a cool place to rest. Heat the oil and butter and stir in the carrots, onion and celery. Add a little stock from time to time to prevent them browning. When the vegetables are soft add the meatballs and cook gently until they are golden brown. Add the lemon juice, simmer for a few minutes then serve.

Meatballs in Chile Sauce

Sorce	sameena
Ingridients
Instructions	COMBINE beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large bowl; mix well. Form mixture into 18 meatballs. COMBINE salsa, water, tomato paste, garlic, chiles and bouillon in large saucepan. Bring to a boil. Reduce heat to medium-low. Place meatballs in sauce; cook, stirring occasionally, for 20 to 25 minutes or until meatballs are no longer pink in center. Serve with rice or noodles.

Meatballs with Cream Sauce

Sorce	Vinna
Ingridients
Instructions	In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 1/2-inch balls. Roll in flour, shaking off excess. Place 1-inch apart on greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 400*F (205*C) for 10 minutes. Turn meatballs; bake 12 to 15 minutes longer or until done. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and cream; bring to a boil. cook and stir for 2 minutes or until thickened and bubbly. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.