Recipes

[depglass]

I make my meatballs with my meatloaf recipe, the one I got from Ann Landers many years ago.  Her recipe had one package of Lipton onion soup mix per two pounds of ground beef.  Then I throw in one or two eggs, bread crumbs, and chopped onion and green pepper that have gone into the microwave for two minutes to soften.  S&P of course.  Form  into balls and bake at 375 until meat thermometer reads 165 or more.  No pink meat for me.

[wagirl]

@deepwaterdotter---simple and easy--I was over doing ingredients---thanks!!!!

[Starpolisher]

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  @deepwaterdotter wrote:
  

  @wagirl 

  1 1/2 lbs ground beef

  1 beaten egg

  1/2 cup grated Parmesan

  1/3 cup breadcrumbs

  1 1/2 tsp garlic powder

  2 tsp salt

  1 tsp pepper

  1/3 cup milk

  2 tbsp dried parsley

  Mix everything together.  Shape into 2" balls and place on baking sheet.  Bake at 400 degrees until centers reach 165 degrees, about 25 minutes. 

  I make mine like this only I add about 3 Tbsp of soft butter to the mix. It makes them very moist and juicy. 

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[luvzchiz]

@Misplaced Parisian @Your lentil mushroom meatballs sound delicious. Care to share the receipe or a meatball?

[ECBG]

You ladies just reminded me I made meat balls years ago with a gravy with mushroom soup and dill.  I let the meat balls warm in the sauce. I served it over egg noodles.  It was wonderful!

[Misplaced Parisian]

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@luvzchiz wrote:

@Misplaced Parisian @Your lentil mushroom meatballs sound delicious. Care to share the receipe or a meatball?

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@luvzchiz Due to social distancing I don't think I can share a meatball.  Giggles.  The recipe is from Cookie and Kate website.  Hopefully I can post it below.

Vegetarian Lentil and Mushroom Meatballs

• Author: Cookie and Kate
• Prep Time: 45 mins
• Cook Time: 35 mins
• Total Time: 1 hour 20 minutes
• Yield: 4 1x
• Category: Main
• Cuisine: Italian

★★★★★

4.7 from 42 reviews

Hearty vegetarian “meatballs” with just the right amount of spice. Serve with ample marinara sauce or pesto, on their own or on a bed of pasta. These make great leftovers (they taste even better a few hours later).

SCALE1x2x3x INGREDIENTS

• 1 cup dried brown lentils, picked over and rinsed
• 1 bay leaf
• 2 cups vegetable broth (or water)
• 8 ounces cremini mushrooms (or white mushrooms), sliced
• 1/2 cup old-fashioned oats
• 1/2 cup flat-leaf parsley leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried terragon
• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 3 to 4 garlic cloves, minced
• 1/4 cup red wine
• 1 tablespoon tamari soy sauce (optional)
• 2 eggs
• sea salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Combine lentils, bay leaf, and vegetable broth/water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 10 minutes. (Don’t worry, you want the lentils to be a little undercooked.) Remove from heat, drain and let cool for a few minutes. Discard the bay leaf.
2. In a food processor, combine the mushrooms, oats, lentils, parsley and spices (oregano, red pepper flakes, thyme and tarragon). Pulse/blend until the mixture is pretty well pulverized but not mush (see photos).
3. In a large skillet over medium heat, warm the olive oil, then add the chopped onion and a pinch of salt. Cook, stirring often, until onions are translucent and turning golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for about 30 seconds. Stir in lentil-mushroom mixture and cook until browned, about 5 minutes, stirring constantly.
4. Add red wine and soy sauce to skillet. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat and, if you’re using a pan that retains heat like cast iron, transfer the mixture to a heat-safe bowl. Season with salt and pepper to taste. Allow the mixture to cool until it is comfortable to handle.
5. In a small bowl, whisk together two eggs, then thoroughly mix the eggs into the lentil and mushroom mixture. Use your hands to scoop up one small handful of the mixture at a time, shaping it into a golf-ball sized ball (about 1 1/2-inch diameter). Place each “meatball” onto the baking sheet, leaving an inch of space around each one (you should end up with 15 or more meatballs). Bake for 35 minutes, or until golden brown.

[Mom2Dogs]

I usually use a 350 oven....and watch them until they are brown.  I then transfer to a crock pot and add the other ingredients.  I rarely cook them and  put them in the crock pot the same day, but I only make them for the holidays.