Meatballs on the stovetop?

↑ ra_mom ↓

Tue, Nov 23 2010, 12:29 pm

sa613 wrote:

ra-mom your honey-garlic meatball recipe looks great. Could you also post your silan one?

There are very sweet. Use as much or as little salt to the sauce as you'd like to make it more savory. Just taste the bubbling sauce and adjust before adding meatballs.

Sweet & Sticky Meatballs

Meat
• 1.5 lbs. ground meat
• 1 egg + 1 egg white
• 3/4 cup breadcrumbs
• 1/4 cup grated onion
• 2 cloves garlic
• 1 tsp Kosher salt
• 1/8 tsp black pepper

Sauce
• 1 (12 oz.) jar Silan (date honey)
• 1 cup water
• 1 Tbsp garlic powder
• 1 tsp Kosher salt
• 1/8 tsp black pepper
• 1/4 cup lemon juice
• 2 Tbsp corn starch

Preheat oven to 400. Form meatballs. Arrange on baking sheet. Bake uncovered for 20 minutes.
In the meantime, heat Silan, water and garlic powder in a 6 qt pot.
Pour 1/4 cup lemon juice into empty Silan jar. Cover and shake to loosen any leftover Silan. Add 2 Tbsp corn starch. Cover and shake to dissolve. Pour into simmering sauce in pot. Add salt and pepper to taste.
When sauce is bubbling and thickened, add meatballs. Simmer partly covered for 15 minutes, stirring occasionally.

mosma

Tue, Nov 23 2010, 1:12 pm

I ONLY make them on the stove.
It's yum and soft!
This is a recipe but I don't keep to these amounts. I just eyeball everything. The bread trick makes them extra soft.
• 2 lbs ground beef
• 1/4 cup onion, chopped
• 1 large egg
• 1/2 cup breadcrumbs (I use Jason’s flavored)
• 2 slices white bread (crusts removed)
• 2 cups water
• tomato sauce of choice (I use a mix of marinara’s that I like)
1. Place tomato sauce and water in large pot on the stove on medium heat.
2. Soak crustless bread in medium bowl with the two cups of water about 2 minutes until bread is totally moistened; squeeze out excess water.
3. In a large bowl combine bread and all other ingredients, plus a little tomato sauce, mix well with hands until all are combined.
4. Roll 'em up and place them in sauce.
5. Stew in sauce for 20-25 minutes (or longer. Don’t worry too much about time. Just remember to lower the fire.), stirring occasionally.

↑ sa613

Tue, Nov 23 2010, 1:19 pm

ra-mom, thanks again! I was re-reading this thread and am also interested in your "brown sauce" and "tangy" recipes if you don't mind, whenever, no rush. I think you should amend your name to "really awesome meatballs"!

↑ ra_mom ↓

Tue, Nov 23 2010, 1:53 pm

sa613 wrote:

Lol, thank you!

brown sauce
http://imamother.com/forum/vie.....39653

Tangy Meatballs

#1
• 2 (12 oz.) jars OR 3 cups jam (like currant jelly or any other fruit jam/jelly)
• 1/2 cup spicy brown mustard

#2
• 1 (16 oz.) cranberry jelly
• 3 Tbsp light brown sugar, packed
• 3 Tbsp lemon juice
• 4 Tbsp Dijon mustard

Last edited by ra_mom on Tue, Nov 23 2010, 11:04 pm; edited 1 time in total

Sherri

Tue, Mar 13 2012, 3:47 pm

ra_mom wrote:

sa613 wrote:

What do you with these sauces?

↑ ra_mom

Tue, Mar 13 2012, 5:30 pm

Sherri wrote:

ra_mom wrote:

sa613 wrote:

What do you with these sauces?

Bake meatballs on a cookie sheet at 350 for 20 minutes. Heat sauce until bubbling. Add baked meatballs. Serve.