Meatballs with Waikiki Sauce

Sorce	Goby
Ingridients	Meatballs Ingredients: 1 medium (1/2 cup) onion, finely chopped 1 pound lean ground beef 1/4 cup plain bread crumbs 1 large egg 1/2 teaspoon seasoning salt   Waikiki Sauce Ingredients: 1 tablespoon LAND O LAKES® Butter 1 small (3/4 cup) red bell pepper, chopped 1 (10-ounce) jar (about 1 cup) sweet and sour sauce 1 (8-ounce) can pineapple tidbits, undrained 2 tablespoons sweetened flaked coconut   Rice Ingredients: Hot cooked rice or noodles Sweetened flaked coconut, if desired
Instructions	Heat oven to 400°F. Combine all meatball ingredients in medium bowl; mix well. Shape meatballs into 24 (1 1/4-inch) balls. Place into ungreased 13x9-inch glass baking dish. Bake for 15 to 20 minutes or until center of meatballs are no longer pink. Drain off fat. To make sauce, melt butter in 2-quart saucepan until sizzling; add bell pepper. Cook over medium-high heat until pepper is softened (2 to 3 minutes). Stir in sweet and sour sauce, pineapple with juice, coconut and meatballs. Reduce heat to medium-low; cook, stirring occasionally, until meatballs are heated through. Serve over rice or noodles. Garnish with coconut, if desired.

Add	GlfDoFGA
Date	26.4.2012 3:43
Estimation
Comment	I have a small blue glass bottle with the words Davis Baking Powder OK on the sueoldhr of the bottle. The bottom of the bottle has the letter C. Does anyone have an idea when the baking powder was marketed in such bottles?

Quick and Simple Meatballs

Sorce	SavageNL
Ingridients
Instructions	Heat oven to 400°F. Combine all ingredients; mix well. Shape into 1-inch balls. Place on rack in shallow baking pan. Bake 18 to 20 minutes or until meatballs are to medium doneness (160°F). Serve immediately with Sweet and Sour Glaze, Sherried Mushroom Sauce or your own favorite sauce.

Sassy Spaghetti and Meatballs

Sorce	Stasi-Hasi
Ingridients
Instructions	In a large bowl, combine beef, bread crumbs, half of the Parmesan cheese, beaten egg, garlic, salt and pepper. Mix gently until thoroughly combined. Form into 16 meatballs; set aside. Cook pasta according to package directions while making the sauce. In a large skillet heat olive oil over medium-high heat. Add meatballs and brown on all sides, about 7 minutes. Drain off excess fat and add tomato sauce. Bring to a gentle boil, cover and reduce heat; simmer for 15 minutes, stirring occasionally. Serve spaghetti on platter with meatballs and sauce on top. Sprinkle with remaining cheese.

Saucy Meatballs

Sorce	mainman
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. Combine the cooked meatballs, cream of chicken soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in sour cream, cover and heat for 2 to 3 minutes. Sprinkle with chopped parsley.

Savory Grape Jelly Meatballs

Sorce	kevinargh
Ingridients
Instructions	Combine beef, turkey, egg whites, bread crumbs, pepper and garlic powder. Form into 1-inch balls. In a large skillet, mix together chili sauce, grape jelly and lemon juice. Heat over medium heat, mixing well. Drop meatballs into sauce without stirring. Cover and simmer for 5 to 10 minutes or until meatballs are cooked all the way through. Serve with extra sauce for dipping.

Savory Meatballs with Sweet Peppers

Sorce	vatvat
Ingridients
Instructions	In a medium bowl, soak bread slices in milk until soft, about 5 minutes. Squeeze to remove excess moisture and crumble bread back into bowl. Add beaten eggs and cheese and mix well. Add the veal, parsley, half the salt and half the pepper and mix gently until thoroughly combined. Shape into mixture into meatballs about 1-1/2 inches in diameter. Roll meatballs in panko, until evenly coated. Heat a large skillet over medium high heat. Add 3 tablespoons of the olive oil and when hot, but not smoking, add meatballs (do not crowd, may have to cook in batches) and cook until browned on all sides, about 7 minutes. Use a slotted spoon to transfer to paper towels to drain. When meatballs are done, drain fat from pan. Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add bell peppers and garlic. Sauté until softened, about 5 minutes. Stir in balsamic vinegar, capers, remaining salt and remaining pepper. Return meatballs to skillet. Cook, stirring frequently, until thoroughly heated and no longer pink inside, about 5 minutes. Serve warm.

Spicy Meatballs

Sorce	eri eri
Ingridients
Instructions	In a large bowl, combine ground beef, mustard, Worcestershire sauce, pepper, salt, garlic powder and hot pepper sauce. Shape into 1-inch balls and place on a roasting rack coated with vegetable cooking spray. Place the rack in a shallow roasting pan and broil 3 to 5 minutes on each side, or until done.

Sauerkraut and Cranberry Meatballs

Sorce	Stonkeep
Ingridients
Instructions	In mixing bowl combine ground beef, soup mix, prepared bread crumbs and eggs. Mix well and form into 2-inch diameter meat balls. Place in a 13 x 9 x 2-inch baking pan Meanwhile, combine sauerkraut, cranberry sauce, chili sauce, brown sugar and water in medium sauce pan; bring to a boil and simmer for 5 minutes. Pour sauerkraut mixture over meatballs and bake, uncovered, at 350*F (175*C) for 1 to 1 1/2 hours.

Swedish Meatballs

Sorce	tchebollo
Ingridients	Meatballs: 1 1/2 pounds ground beef 1/2 cup chopped onions 1/2 cup plain bread crumbs 1/2 cup water 1 large egg, lightly beaten 2 tablespoons dry instant nonfat dry milk 1 teaspoon garlic salt 1/4 teaspoon ground nutmeg Gravy: 1/2 cup vegetable oil 1/2 cup all-purpose flour 2 1/2 cups beef broth 1 cup NESTLÉ® CARNATION® Evaporated Milk 1/4 teaspoon dried dill weed* 1/4 teaspoon ground black pepper 10 cups (1-pound) dry noodles, cooked and drained
Instructions	FOR MEATBALLS: Preheat oven to 350°F (175°C). MIX all meatball ingredients lightly but thoroughly in medium bowl. Shape into 2-inch balls. Place in jelly-roll pan. BAKE for 20 to 25 minutes or until no longer pink. Drain; reserve fat drippings. Keep meatballs warm. FOR GRAVY: Combine 1/2 cup fat drippings from meatballs (adding vegetable oil to make 1/2 cup) and flour in large saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 to 2 minutes. Stir in broth, evaporated milk, dill and pepper. Cook, stirring constantly, until mixture comes to a boil and thickens slightly. Add meatballs to sauce; stir. Serve over noodles.

Sweet and Sour Pork Meatballs

Sorce	Stonekeep
Ingridients
Instructions	In a large mixing bowl mix together pork, water chestnuts, onion, egg, 2 tablespoons soy sauce and ginger; shape into 1-inch balls. In a large nonstick skillet cook meatballs in hot oil until browned, turning to brown evenly. Drain pineapple, reserving juice. In a 1-cup measure combine pineapple juice, 2 tablespoons soy sauce and vinegar. Add water to make 1 cup liquid. In mixing bowl combine cornstarch and sugar. Gradually stir in the pineapple juice mixture; mix throughly. add juice mixture to pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Stir in meatballs and the reserved pineapple. Cook for 4 to 5 minutes or until heated through.