Meatballs In Salsa Best Recipes

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MEATBALLS IN SALSA

2004-06-09



Meatballs in Salsa image

This recipe is here through the courtesy of the great Mildred "Mama Dip" Council. If you didn't yet know about this great Southern treasure, read up on her life story and buy her cookbook. You will not regret it!

Provided by Mercy

Categories     Pork

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients:

  • 1 (16 ounce) jar prepared hot salsa
  • 1 (8 ounce) can tomato sauce
  • 1 lb ground sirloin (or lean ground beef)
  • 1/2 lb ground pork
  • 1 egg, beaten
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic salt (I use fresh minced garlic and salt, but this is the original recipe)
  • 2 tablespoons prepared steak sauce (like A1)
  • 1 tablespoon vinegar
  • 1 tablespoon prepared mustard

Steps:

  • Combine the salsa with the tomato sauce in a saucepan and start warming together over low heat.
  • Mix the remaining ingredients together with your hands until thoroughly combined.
  • Form the mixture into 20 1-inch balls.
  • Bake the meatballs on a cookie sheet or baking pan at 350°F for 25 minutes.
  • Transfer the meatballs to a casserole, pour the heated sauce over the top and bake at 350°F for 10 minutes.
  • Turn the oven off, leaving the dish inside, and let it set in the cooling oven for 20 to 25 minutes until serving.

Nutrition Facts : Calories 388.6, Fat 24.4, SaturatedFat 9.3, Cholesterol 145.8, Sodium 917.1, Carbohydrate 9.5, Fiber 2.3, Sugar 4.9, Protein 32.4

GRILLED LAMB MEATBALLS WITH SALSA VERDE

2014-05-08



Grilled Lamb Meatballs with Salsa Verde image

Soak bamboo skewers in water first for about 30 minutes, to prevent them from scorching on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h20m

Yield Makes about 60

Number Of Ingredients 17

Ingredients:

  • 3 slices white sandwich bread, torn into large pieces
  • 1/4 cup whole milk
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 large egg white
  • 2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 1 pound ground lamb
  • 1/2 pound ground pork
  • Extra-virgin olive oil, for brushing
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 2 cups fresh flat-leaf parsley leaves (from 1 bunch)
  • 1 cup fresh mint leaves (from 1 bunch)
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup extra-virgin olive oil

Steps:

  • Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.
  • Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.)
  • Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
  • Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.

Top Asked Questions

  1. What kind of meat is used in Mexican meatballs?
    My recipe for Mexican meatballs, or albondigas Mexicanas, are made with a combination of beef and pork. The meat is then mixed with a variety of seasonings and white rice and then cooked in a tomato-chipotle salsa. The meatballs are cooked in the salsa along with potatoes, carrots, and/or squash.
  2. How do you make salsa verde for meatballs?
    Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes. Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface.
  3. How do you make a sauce for meatballs?
    Transfer meatballs to a bowl using a slotted spoon and use the same pan (without washing it) to make the delicious tomato sauce. Add some oil and fry the cook onion until translucent. Add the garlic and stir it shortly. Add the remaining ingredients (don’t forget the fennel – as mentioned above, it makes the sauce perfect).
  4. What's the best way to eat a meatball?
    Here's your one-stop shop for all things meatball. Serve 'em up plain or in a delicious pasta dish. Check out our favorite meatball recipes to eat in a sandwich, as an appetizer or, of course, with spaghetti in red sauce.

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