Iso of none tomatoe sauce for meatballs

Gold Member Joined: Sep 22 2009 Posts: 1740

something brown? maybe spicy?
I don't really know but it should be thick and delicious please!

TIA!

Gold Member Joined: Dec 30 2008 Posts: 1154

Cranberry sauce
ketchup
brown sugar
lemon juice

It's not spicy, but it is definitely thick and delicious.
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Posted: Thu, May 27 2010, 3:25 am Post subject:

what about a teriyaki meatball dish?

http://www.cooks.com/rec/view/0,1727,154161-245196,00.html

Serve with rice...
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I usually make mine italian. garlic, onions, mushrooms if you want, italian seasoning, salt, pepper.

I posted one sometime ago, with grated sauteed carrot as the base.
You can just serve them with any gravy, or even with thinner soupy broth though it won't fit your description.

Bingo!

http://imamother.com/forum/viewtopic.php?t=58887&highlight=non+tomato+meatballs

Gold Member Joined: Sep 22 2009 Posts: 1740

Thanks every one!
Mrs. Bissli thats exactly what I'm looking for!
I ran a search before posting but missed that thread.
Thanks!

Diamond Member Joined: Nov 14 2007 Posts: 2569

Or the Quick and Kosher cocktail meatball reciep, 1 bottle of chili sauce and 1 can of whole berry cranberry sauce- it's delicious!

Platinum Member Joined: Nov 17 2008 Posts: 5047

Gold Member Joined: Sep 23 2008 Posts: 1261

Try this pumpkin base. I too was skeptical at first when I saw the recipe, but it is GOOD. It doesn't even taste pumpkin-y, for some reason. I make it with soy fake meat so it can be dairy, too.

Creamy Pumpkin Pasta

2 garlic cloves
2 tbsp olive oil
Meat or fake meat
2/3 cup to 2 cups pumpkin puree (depending on your personal taste)
1 can vegetable broth
� cup half & half (or parve if meat)
� cup sour cream (low-fat or fat free) (parve if meat)
� tsp nutmeg
1 tsp salt
� tsp white pepper
1 tsp sage
2 tbsp fresh parsley, minced
� cup Romano Cheese, shredded (omit if meat)
1 pound penne or rotini pasta

In a large skillet saut� the garlic in the olive oil on medium heat. Add the meat and cook until no longer pink, breaking the meat up with your spoon as you cook it. Remove meat and garlic from the skillet. Pour the broth into the skillet and deglaze the pan using a wire whisk, to bring up all of the flavors stuck to the pan. Whisk in the half and half, sour cream, pumpkin, and seasonings. Simmer for ten minutes. Meanwhile, boil the pasta in salted water until al dente. Drain pasta and stir into the pumpkin mixture along with the meat, simmering for another three minutes or until the sauce thickens and hugs the pasta. Stir in parsley and garnish with Romano and more parsley.

Side Note- If the sauce is too thick, thin it with a little addition of broth until you get it to the right consistency.

I make baked meatballs (with fresh garlic, scallions/chives, citrus zest...) over garlic spaghetti.
Honey garlic meatballs over brown rice.
Meatball and pasta soup.
Still playing around with my cranberry meatballs. (Any ideas as to what I can add to cranberry jelly that is not tomato based?)
And I'm planning on trying meatballs in Silan.

There's also KBD's brown sauce meatballs.
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Executive Member Joined: Dec 11 2007 Posts: 304

can someone post the kbd kids - brown sauce meatball recioe?
cant find it online at all!!

thank you

Last edited by ra_mom on Tue, Nov 23 2010, 2:49 pm; edited 2 times in total

Silver Member Joined: Dec 02 2009 Posts: 978

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