Mix'N'Match Meatballs
Mix'N'Match Meatballs recipe
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Select one meat | |||
| 1 ½ | pounds |
ground beef
|
|
| 1 ½ | pounds |
ground pork
|
|
| 1 ½ | pounds |
ground lamb
|
|
| 1 ½ | pounds |
ground veal
|
* |
| 1 ½ | pounds |
ground turkey
|
|
| Select one broth | |||
| 1 | tablespoon |
beef
instant or chicken, bouillon granuales and, 1 1/3 cup water |
*
|
| 1 | can |
chicken broth
condensed , (10 3/4 oz) |
*
|
| 1 | can |
beef stock
condensed , (10 1/2 oz) |
*
|
| Select one seasoning | |||
| ½ | teaspoon |
thyme
crushed |
*
|
| ½ | teaspoon |
oregano
crushed |
|
| ½ | teaspoon |
basil
crushed |
*
|
| ½ | teaspoon |
marjoram
crushed |
*
|
| ½ | teaspoon |
savory
crushed |
|
| ---, |
select one dair product |
* | |
| 8 | ounces |
sour cream
(or imitation sour cream) |
|
| 8 | ounces |
yogurt, plain
|
|
| 8 | ounces |
sour cream
|
*
|
| 8 | ounces |
cream cheese
softened |
|
| Select one starch | |||
| Hot | Cooked |
noodles
|
*
|
| Hot | Cooked |
spaghetti
|
*
|
| Hot | Cooked |
pasta, elbow macaroni
|
*
|
| Hot | Cooked |
rice
|
*
|
| Hot | Cooked |
spaetzle
|
* |
| Use all of the following | |||
| 2 | large |
eggs
beaten |
|
| ¼ | cup |
milk
|
|
| 1 ½ | cups |
bread crumbs
soft , (about 2 1/2 slices) |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | can |
mushrooms
stems & pieces, (4 oz) |
*
|
| 2 | tablespoons |
amaranth flour
white flour, all-purpose |
|
| 1 | pc |
parsley leaves
snipped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Select one meat | |||
| 680.4 | g |
ground beef
|
|
| 680.4 | g |
ground pork
|
|
| 680.4 | g |
ground lamb
|
|
| 680.4 | g |
ground veal
|
* |
| 680.4 | g |
ground turkey
|
|
| Select one broth | |||
| 15 | ml |
beef
instant or chicken, bouillon granuales and, 1 1/3 cup water |
*
|
| 1 | can |
chicken broth
condensed , (10 3/4 oz) |
*
|
| 1 | can |
beef stock
condensed , (10 1/2 oz) |
*
|
| Select one seasoning | |||
| 2.5 | ml |
thyme
crushed |
*
|
| 2.5 | ml |
oregano
crushed |
|
| 2.5 | ml |
basil
crushed |
*
|
| 2.5 | ml |
marjoram
crushed |
*
|
| 2.5 | ml |
savory
crushed |
|
|
select one dair product |
* | ||
| 231.2 | ml/g |
sour cream
(or imitation sour cream) |
|
| 231.2 | ml/g |
yogurt, plain
|
|
| 231.2 | ml/g |
sour cream
|
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| Select one starch | |||
|
noodles
|
*
|
||
|
spaghetti
|
*
|
||
|
pasta, elbow macaroni
|
*
|
||
|
rice
|
*
|
||
|
spaetzle
|
* | ||
| Use all of the following | |||
| 2 | large |
eggs
beaten |
|
| 59 | ml |
milk
|
|
| 355 | ml |
bread crumbs
soft , (about 2 1/2 slices) |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1 | can |
mushrooms
stems & pieces, (4 oz) |
*
|
| 3E+1 | ml |
amaranth flour
white flour, all-purpose |
|
| 1 | pc |
parsley leaves
snipped |
*
|
Directions
In a bowl, combine the eggs and milk.
Stir in bread crumbs and salt.
Add your choice of ground meat; mix well.
Shape into about 60 (1-inch) meatballs.
Place in shallow baking pan. Bake in 375℉ (190℃) oven for 25 to 30 minutes or until done.
Drain on paper toweling.
In a large skillet, cook onion in hot oil until tender, but not brown.
Add meatballs to skillet along with your choice of broth and seasoning.
Cover; simmer 10 minutes.
Remove meatballs from pan juices; skim fat.
Add undrained mushrooms.
Bring to boiling; reduce heat.
Stir flour into your choice of dairy product.
(If using cream cheese, stir in 2 tablespoons water with flour.) (If using yogurt, use 3 tablespoons flour.)
Add flour mixture to pan juices.
Cook and stir until thickened and bubbly.
Add meatballs; heat through. Serve over your choice of hot pasta, rice, or spaetzle.
Top with parsley.
