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| ra_mom |
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Joined: Dec 09 2008
Posts: 18453
Location: NY
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 Posted: Thu, Jan 12 2012, 4:50 pm Post subject: Re: re: Sauce for meatballs, not tomato-based |
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| Blueberry Muffin wrote: | | ra_mom wrote: |
meatball dumpling soup (one pot dinner)
if you'd like recipes, let me know |
I keep meaning to make this....
I would use ground chicken or ground meat -
when you make it - do you find alot of oil floats to the top or that the meatballs make the soup murkey? do u refrigerate it/freeze it bc serving to get the fat to congeal and then skim it off?
whats ur recipe - what else do u put into the soup?
TY RA-Mom |
Here's the recipe. Great with ground chicken, turkey, meat. (I especially love it with dark ground turkey.)
http://imamother.com/forum/viewtopic.php?t=124291&highlight=meatball+dumpling+soup
I really don't find that a lot of oil floats to the top, or that the meatballs make the soup murkey. Especially since the meatballs are added only once the soup is boiling, so you don't get little pieces of ground chicken dots floating around.
It's a hit with everyone around here, and friends and family that have tasted it too.
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| Hashem_Yaazor |
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| Posted: Wed, Jan 18 2012, 11:51 am Post subject: re: Sauce for meatballs, not tomato-based |
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I made up this recipe yesterday -- the meatballs have no eggs/breadcrumbs, but you can sub it for the rice if you'd like.
In a bowl mix:
2 lbs ground beef (or chicken or turkey)
1/2 C cooked rice
1/4 C water
1/2 tsp garlic powder
1/4 tsp black pepper
Mix this all up and bake at 400F for 20 minutes on a foil-lined baking pan.
In a pot mix:
1 can cranberry sauce (I used whole berry)
1 can-full of orange juice (or orange-pineapple juice with some lemon juice to reduce the sweetness: what I did)
1 tsp mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Bring this to a boil, stirring frequently. You don’t want any clumps.
Meanwhile, in a small cup or bowl mix:
1 tsp cornstarch
3 tsp cold water
Add this to the sauce when the sauce comes to a boil. Bring it back to a boil, stirring frequently.
Add in the baked meatballs and simmer for 10-20 minutes. The longer it simmers, the thicker the sauce gets, and the more meatball flavor imparts into the sauce.
Goes great served with a savory side like oven roasted garlic potatoes or over plain rice.
Enjoy!
*I’ll be honest and say my measurements are pure guesses since I eyeball everything. Play around with seasoning to your taste. This recipe can handle a lot of adaptation.*
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| peppermint |
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