Greek Bowl with Meatballs over Couscous

D found this recipe on my pinterest page.  There's a meme about the blogs getting to the point and not telling us their life stories and covering the page with ads.  I could hear D having words with his phone with this website.

I'm glad he stuck it out though.  It was good.

Greek Bowl with Meatballs over Couscous

Photo by ALB

Adapted from Life Tastes Good

Yield: 4 Servings
Prep Time: 15 mins.
Cook time: 15 mins.
Total time: 30 mins.

Ingredients
Yogurt Sauce
1 cup Non-fat Plain Greek yogurt
1/4 cup grated cucumber
4 garlic cloves, minced
1 teaspoon extra virgin olive oil
1 tablespoon fresh dill
1/4 teaspoon Kosher salt or to taste
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh lemon juice

Meatballs
1 pound 93%/7% beef
1/4 cup dry Italian breadcrumbs
1 large egg
2 tablespoons chopped fresh flat-leaf Italian parsley
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper

Cucumber Tomato Salad
1 cup finely diced cucumbers
1 cup grape tomatoes, halved
1/2 cup finely diced red onion
1 tablespoon chopped flat leaf Italian parsley
salt and pepper to taste

Couscous
1 cup water
1 teaspoon butter
1 cup uncooked couscous
Juice of 1/2 a lemon
salt and pepper to taste

Topping
4 TBSP Feta cheese
Freshly chopped parsley for garnish

Instructions
Combine Greek yogurt with grated cucumber, garlic, olive oil, dill, salt, and pepper. Mix in 1 tablespoon fresh lemon juice and stir to combine. Give it a taste and adjust the flavors to your liking. Cover and refrigerate until ready to serve.

Preheat the oven to 425°F. In a large mixing bowl, combine 1 pound ground beef, breadcrumbs, egg, Italian parsley, garlic, ground cumin, salt, and cracked black pepper. Mix well to combine and then form into 16 meatballs. Place them on a lightly greased baking sheet and bake in the pre-heated oven for about 10 minutes or until cooked through and no longer pink inside. Cooking time will vary depending on the size of your meatballs.

While the meatballs are cooking, dice cucumbers, tomatoes, red onions, and flat leaf parsley and combine in a serving dish. Salt and pepper to taste.

When the meatballs are cooked through, remove them from the oven to rest.

While the meatballs are resting, bring water, butter, and salt to a boil in a medium saucepan. Add 1 cup couscous, cover, and remove from the heat. Let stand for 4 minutes and then fluff with a fork. Squeeze the juice of 1/2 a lemon into the couscous and adjust the salt and pepper to your liking.

Assemble: Spoon 1/2 cup couscous into each of 4 serving bowls. Top with about a 1/4 cup of the tomato cucumber salad and 4 meatballs. Sprinkle on a tablespoon of Feta cheese (or as much as you like) and drizzle with yogurt sauce. Garnish with freshly chopped parsley and enjoy!


11 Smart Points (my additions/subtractions at 4 servings)

Banh Mi Meatballs

We liked these ok.  They were on the dry side. D said he forgot to put in the oil, so that may have been the reason.  But the Brown Rice Salad that we had with them were really good.  Would have again.

Banh Mi Meatballs

Photo by ALB

Active Time: 25 Mins
Total Time: 55 Mins
Yield: Serves 4 (serving size: 3-4 meatballs)

Ingredients
1 pound ground chicken (not chicken breast)
1/3 cup grated carrot
1/4 cup minced shallot
1/3 cup chopped cilantro
2 small cloves minced garlic
2/3 cup panko (Japanese breadcrumbs)
1/4 teaspoon kosher salt
2 teaspoons Vietnamese fish sauce
1 tablespoon olive oil (forgot to use)
1 tablespoon minced jalapeno
2 tablespoons lime zest
2 tablespoons lime juice
1 egg

Preparation
Step 1: Preheat oven to 400F.

Step 2: Combine all ingredients into a bowl and mix well. Cover and chill for 30 minutes.

Step 3: Form chicken mixture into 12-13 meatballs, about 2 tablespoons each.

Step 4: Bake until cooked through, 16 to 18 minutes. Serve with sriracha sauce for dipping, incorporate into sandwiches, or serve atop salads.

Chef's Notes: To brown and crisp the meatballs, finish them under the broiler for 2-3 minutes after baking.

Nutritional Information
Calories: 170; Fat: 9g; Satfat: 2g; Unsatfat: 5.8g; Protein: 15g; Carbohydrate: 9g; Sugars: 1g; Added sugars: 0g; Sodium: 300mg; Calcium: 2% DV; Potassium: 10% DV

6 Smart Points (my additions/subtractions at 4 servings with no oil)

Mediterranean Meatballs

In the blurb from the site I got this from it said this could easily be made on a weeknight.  D said, "Never are we to have this again on a weeknight."  It did take awhile, or so it seemed, so I'll take him up on that.

After eating it he did say we could have again.  We both like the rich flavors.  He said it is a good Sunday Dinner.

Mediterranean Meatballs

Photo by ALB

Adapted from Irvin Lin which was
Adapted from David Tanis’ One Good Dish

Ingredients
Meatballs
2 cups fresh cubed crusty whole wheat bread (Used Pepperidge Farm Italian Bread)
1 cup milk (2% is fine)
1 lb ground lamb (or ground beef if you aren’t a fan of lamb)
1/2 lb ground beef (used Laura's 93/7)
1 large egg
6 medium garlic cloves, minced
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon smoked paprika
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground tumeric
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/4 teaspoon grated nutmeg
4 tablespoons chopped Italian parsley, divided
4 tablespoons chopped cilantro, divided
4 tablespoons chopped scallions (green onions), divided
1/4 cup all-purpose flour
1/4 cup olive oil (used 3 TBSP)

Sauce
3 tablespoons olive oil (didn't use)
2 medium-sized yellow onion, chopped
6 medium garlic cloves, minced
6 oz tomato paste
2 1-inch cinnamon sticks
pinch of saffron, crumbled in your fingers
4 1/2 cups chicken broth
salt and pepper to taste

Couscous
2 cups Israel couscous
1/2 cup golden raisins (didn't use)
2 tablespoon olive oil (didn't use)
Add any left over parsley and cilantro to this
salt and pepper to taste

Directions
1. Preheat the oven to 350˚F. Place the cubed bread onto a baking sheet and toast in the oven for 10-15 minutes or until the bread has dried out but not browned. While the bread is toasting make the sauce.

2. Place the oil (use PAM) in a large wide skillet or pot and heat until shimmering. Reduce heat to medium and add the onions and cook until the onions start to soften, about 5 minutes. Once they start to soften, add the garlic, tomato paste, cinnamon sticks and saffron. Stir and cook for about a minute, then season generously with salt and pepper. Add the broth, stir to incorporate, cook on medium high heat until boiling. The sauce will look thin. Lower heat to a simmer and then cover while you make the meatballs, stirring occasionally.

3. Once the bread is toasted, remove from oven and let cool for 5 minutes. Move bread to a large bowl and drizzle milk over bread, tossing and mixing until the milk is absorbed. Add both meats, egg, garlic, salt and pepper and spices to bread. Add 3 tablespoons of the parsley, cilantro and scallions, reserving the 1 tablespoon each for garnish at tend. Using your hands mix and massage the mixture until all the ingredients are evenly distributed. Roll the mixture into golf ball size meatballs then toss half the balls in the flour to coat. In a large pan, add the oil and heat until shimmering then pan fry half the meatballs, turning until they are brown on all sides, about 2 minutes per side. They don’t need to be completely cooked through, just brown. Move the browned meatballs to the simmering sauce, and repeat with the remaining meat, first forming the balls, then coating in flour and frying, then moving to the sauce. Increase the heat to medium and simmer the balls for 20-25 minutes or until the meatballs are tender and cooked through. Taste the sauce and adjust the salt, pepper and cayenne for heat if you want.

4. While the meatballs are simmering, make the couscous as directed by the package. While the couscous and meatballs are cooking, pour boiling water over the raisins and let soak to plump up (don't add raisins). Once the cous cous is done, drizzle the olive oil  over it (don't do) and then drain the raisins and add them as well. Stir together and season with salt and pepper to taste. Once the meatballs are done, spoon the couscous into bowls and cover with meatballs and sauce. Sprinkle parsley, cilantro and scallions over the top and serve immediately.

Makes enough for 4-6 servings.

21 Smart Points (my additions/subtractions at 5 servings (4 meatballs, 2/3C of sauce, 2/3C of couscous))

Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping Sauce

So one of the things about meatballs...they need a bit of fat in them to keep them moist.  Lesson learned.  However, these weren't bad. Just a tad dry. They were very spicy due to the serrano peppers.  I think it was a first...I did not add any type of hot chile garlic sauce to an Asian-inspired dish.

Both D and I were hungry so we made this 3 servings.  We had with rice.

Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping Sauce

Photo by ALB

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people

INGREDIENTS
For the meatballs:
1 pound lean ground beef (used 93-7...next time use 90-10)
1 cup red onion finely chopped
1/3 cup cilantro roughly chopped
4 cloves garlic finely chopped
1 tablespoon ginger peeled and finely chopped
1 1/2 tablespoon fish sauce
1/2 tablespoon honey
1 Thai chili finely chopped (optional)
2 tablespoons canola or vegetable oil

For the dipping sauce:
1/4 cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons water
1 Thai chili finely chopped (optional)

INSTRUCTIONS
Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.

Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.

In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.

Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.

Serve with rice, tomatoes and a few cilantro leaves.

8 Smart Points (my additions/subtractions at 3 servings)

Spinach and Ricotta Dumplings

So are you a food deconstructor?  I am.  If eating ravioli, I eat the pasta around the filling first.  In lasagna, I eat it layer by layer. Basically, I save the best part for last.

So basically this is the best part without the "vessel".    D made it and said it was easy.  The "meatballs" were big, and very rich.  They were slightly on the salty side, but eh.  Definitely would have again.  And no, we didn't even add meat.

We had with crusty bread.

Spinach and Ricotta Dumplings

Photo by ALB

Recipe courtesy of Food Network Kitchen
Total Time: 35 min
Prep: 20 min
Cook: 15 min
Yield:4 servings
Level:Easy

Ingredients
Kosher salt
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Directions
Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Nutritional Information
(I assumed it didn't include the bread)
Calories: 503; Fat: 32 g (Saturated: 18 g); Cholesterol: 210 mg; Sodium: 1,251 mg; Carbohydrate: 23 g; Fiber: 4 g; Protein: 27 g

Pork And Fennel Meatballs

I'm not really sure how D found this recipe, but I'm glad he did.  It really should come as no surprise that we like pork.  So this is right on.

They were really flavorful and I would definitely have again. We had with Ian's Dad's Pasta and Rao's Marinara Sauce.

Photo by ALB

Pork And Fennel Meatballs

Adapted from DONNA HAY FAST FRESH SIMPLE
Makes 19 meatball

Ingredients
2 1/2 teaspoons fennel seeds
2 teaspoons sea salt flakes (omit)
1 cup (70g) fresh breadcrumbs
1/4 cup (60ml) milk
1 lb pork mince (ground pork)
6 oz piece flat pancetta, finely chopped
1/4 cup chopped flat-leaf parsley
Olive oil, for cooking

Photo by ALB

Preparation
Preheat oven to 180°C (350°F). Place the fennel seeds and salt in a mortar and pestle and lightly crush.

Place the breadcrumbs and milk in a bowl and stand for 5 minutes.

Add the mince, pancetta, parsley and fennel-salt mixture and mix well for 2–3 minutes or until mixture comes together.

Shape 1/3 cupfuls of the mixture into balls.

Heat a non-stick frying pan over medium-high heat.

Add a little oil to the pan and cook the meatballs, in batches, until well browned on all sides.

Place on a baking tray and bake for 5–7 minutes or until cooked through.

Nutritional Information (from My Fitness Pal)
Calories: 130; Carbs: 5; Fat: 9; Protein: 6; Sodium: 370; Fiber: 0

Spices - Fennel seed, 2.5 tsp; Calories: 17
Spice - Coarse Kosher Salt, 2 teaspoon; Calories: 0
Progresso - Italian Style Breadcrumbs, 1 cup; Calories: 440
Milk - Reduced fat, 2% milkfat, 0.25 cup; Calories: 31
Pork - Fresh, ground, raw, 16 oz; Calories: 1,191
Boar's Head - Diced Pancetta , 6 ounce; Calories: 660
Parsley - Raw, 0.25 cup; Calories: 5
Oil - Olive, 1 tablespoon; Calories: 119

Tangy Asian Meatballs

I think MyRecipes.com emailed me summertime crockpot dishes last week and this recipe was in the email.  At least that's what I'm going with.  I showed D and he said OK, however he didn't see it was a crockpot dish.  So what was going to be Thursday turned into Saturday's dinner.  No problem, as we were home painting the dining room.

D looked at the ingredients and thought it would be overly sweet, so he added some sambal oelek to the recipe.  The bite that it added made these great. I would definitely have again.

We had with ginger and scallion rice and edamame.

Tangy Asian Meatballs

Photo by ALB

With a different and delicious Asian-style glaze, these meatballs are a tangy addition to any potluck meal, indoors or outdoors.
Yield: Serves 4
Cook time:5 Hours
Prep time:15 Minutes
Cost Per Serving:$2.16

Ingredients
1 pound ground pork
1/3 cup panko bread crumbs
3 scallions, white and light-green parts, chopped
1 large egg
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped
1/2 cup barbecue sauce
1/4 cup jarred Chinese plum sauce or duck sauce
2 tablespoons hoisin sauce

Preparation
1. Combine pork, panko, scallions, egg, soy sauce, ginger and garlic in a large bowl; mix gently but thoroughly with your fingers. Roll into 1-inch balls.

2. Mist slow cooker with nonstick cooking spray. Add meatballs. In a small bowl, whisk together barbecue sauce, plum sauce and hoisin sauce; pour over meatballs. Gently stir to coat.

3. Cover and cook on low until meatballs are cooked through, 3 to 5 hours.

Nutritional Information
Calories: 419; Fat: 26g; Saturated fat: 9g; Protein: 23g; Carbohydrate: 21g; Fiber: 1g; Cholesterol: 135mg; Sodium: 803mg

All You DECEMBER 2010

Jack's Meatballs

D and I had ground veal and I couldn't find a recipe to put them in. My friend Jack had given me his meatball recipe some time ago, but I never got around to making it. So I called him up, he came over and made them for us. They were good. I'll have to have him over to have them again. :)

Jack's Meatballs

Photo by ALB

Ingredients
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese 
1 1/2 tablespoons chopped Italian flat leaf parsley
Salt and ground black pepper to taste
2 cups stale Italian bread, crumbled 
1 1/2 cups lukewarm water
1 cup olive oil
1 small onion diced (optional)

Mix everything in a bowl.
Form into balls.
Bake for 30 minutes at 350.
Then add to the sauce to continue cooking.

Basil Chicken Meatballs with Ponzu Sauce

So we have a ton of basil right now, so I found this recipe for us to try.

We only used 1 lb of chicken but still got 8 meatballs.  D said they were easy to make.  The were dense.  The sauce was decent.  Next time, he said he would cut the orange juice to 1 TBSP and add ginger.  Of course he added hot chili sauce because that's what we have.

But we would have again.  We had over rice.  We each had 2 servings.

Basil Chicken Meatballs with Ponzu Sauce 

Yield: 8 servings (serving size: 2 meatballs and 1 tablespoon sauce)
Total: 19 Minutes

Ingredients 
Meatballs:
2/3 cup panko breadcrumbs

1/3 cup flaked sweetened coconut
1/4 cup chopped green onions
1/4 cup chopped fresh basil
2 tablespoons sweet chili sauce (used hot)
2 teaspoons minced garlic
1 1/2 teaspoons fish sauce
1 1/2 pounds ground chicken(used 1 lb)
2 large egg whites, lightly beaten
Cooking spray
Sauce:
1/4 cup lower-sodium soy sauce
2 tablespoons small basil leaves
1 tablespoon chopped green onions
2 tablespoons fresh orange juice(next time use 1 TBS and add some ginger)
1 tablespoon fresh lemon juice
1 1/2 teaspoons water
1 1/2 teaspoons mirin (sweet rice wine)
Dash of crushed red pepper
Additional ingredients:
Small basil leaves (optional)
Chopped green onions (optional)

Preparation 
1. Preheat oven to 425°.
2. To prepare meatballs, combine first 9 ingredients in a large bowl; shape mixture into 16 (1 1/2-inch) meatballs.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 8 meatballs to pan, and cook for 6 minutes, browning on all sides. Remove meatballs from pan, and arrange on the rack of a broiler pan coated with cooking spray. Repeat procedure with the remaining 8 meatballs.
4. Bake at 425° for 7 minutes or until done.
5. To prepare the sauce, combine soy sauce, basil leaves, green onions, juices, 1 1/2 teaspoons water, mirin, and red pepper in a small bowl. Serve sauce with meatballs. Garnish with basil leaves and additional chopped green onions, if desired.

Nutritional Information (for recipe as written)
Calories: 194; Fat: 10.2g; Saturated fat: 3.9g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.9g; Protein: 16.8g; Carbohydrate: 9.2g; Fiber: 0.7g; Cholesterol: 103mg; Iron: 1.2mg; Sodium: 544mg; Calcium: 40mg

Cooking Light JANUARY 2011 

Superfast Kofte

So this was very easy to make. If I could chop fast it probably would have taken me 10 minutes to prep. It took me 20 minutes to prep.

I wasn't sure about the mint but went for it anyway.

It was really good, and I liked it. I would definitely have again. I had with fries.

Superfast Kofte

Photo by ALB

Kofte, Turkish meatballs often grilled on a stick, can be made from ground lamb, beef, or a combination.

YIELD: 4 servings (serving size: 2 filled pita halves)
COURSE: Main Dishes

Ingredients
1/2 cup prechopped white onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split (used flatout bread)
1/4 cup plain yogurt (used Greek fat-free yogurt)

Preparation
Preheat broiler.

Combine first 12 ingredients in a large bowl; stir until just combined. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.

Nutritional Information
Calories: 423; Calories from fat: 24%; Fat: 11.4g; Saturated fat: 4.3g; Monounsaturated fat: 4.3g; Polyunsaturated fat: 0.9g; Protein: 31.6g; Carbohydrate: 46.7g; Fiber: 3.2g; Cholesterol: 75mg; Iron: 4.3mg; Sodium: 766mg; Calcium: 114mg

Cooking Light MARCH 2007

Italian Meatball Sliders

So D made these. Typically we don't like sliders but we had ricotta from a week or so ago, and this sounded good. At the grocery we decided we were going to make bigger burgers, but the Kroger dude made the price of slider burgers $0.49 for us, so again, sliders.

D said they were very easy to make.

They were sooooooo good. It really took a lot not to have an extra half serving. We will definitely have again.

We had with spinach, egg, and mozzarella salad.

Italian Meatball Sliders

Photo by ALB

YIELD: Serves 6 (serving size: 2 sliders)
COURSE: Sandwiches

Ingredients

1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links turkey Italian sausage, casings removed (used pork hot Italian)
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves

Preparation
1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. (Chopped and added the basil to everything). Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.

Nutritional Information
Calories: 429; Fat: 16.3g; Saturated fat: 4g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 4.2g; Protein: 25.4g; Carbohydrate: 60.5g; Fiber: 2.3g; Cholesterol: 85mg; Iron: 2.7mg; Sodium: 764mg; Calcium: 131mg

Cooking Light MARCH 2012

German Meatballs

So I think I liked this a little more the second day. The sauce was thicker. But it was really good. I don't know if it is authentic or not, since I have never had German Meatballs.

D said it was easy. We had with Egg Noodles and Broccoli. Would have again.

German Meatballs

The Worcestershire sauce and mustard boost the flavor of this dish considerably, so choose a delicate, well-balanced Riesling from either Alsace or the Pacific Northwest.

YIELD: 4 servings (serving size: 6 meatballs and 1/4 cup sauce)
COURSE: Main Dishes

Ingredients
1/2 pound ground round
1/2 pound lean ground pork
1/4 cup dry breadcrumbs (used stuffing because I forgot to buy breadcrumbs)
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1 egg white, lightly beaten
Vegetable cooking spray
2 garlic cloves, minced
1 cup Riesling or other slightly sweet white wine (used cooking wine since we don't drink wine)
1/2 cup nonfat sour cream
1/4 teaspoon pepper

Preparation
Combine the first 8 ingredients in a bowl; stir well. Shape mixture into 24 (1-inch) meatballs.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add meatballs; cook 10 minutes or until browned, stirring frequently. Remove from skillet; set aside.

Add garlic to skillet; sauté 30 seconds. Add wine; bring to a boil over medium heat, and cook 1 minute. Return the meatballs to skillet; cover and cook 5 minutes or until done. Remove from heat.

Remove meatballs from the skillet with a slotted spoon; set aside, and keep warm. Add sour cream (at room temperature) and pepper to wine mixture in skillet; stir well. Spoon sauce over meatballs.


Nutritional Information
Calories: 224; Calories from fat: 27%; Fat: 6.8g; Saturated fat: 2.3g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.7g; Protein: 29.4g; Carbohydrate: 8.4g; Fiber: 0.4g; Cholesterol: 68mg; Iron: 2.3mg; Sodium: 321mg; Calcium: 25mg

Cooking Light JANUARY 1995

Lion's Head Meatballs in Spicy Coconut Sauce

These were definitely spicy (D used Thai Red Pepper)! D made these. We really liked them. Of course I had 2 servings of them, but I had the calories to do so. Will definitely have them again.

We had with wild rice and asparagus

Lion's Head Meatballs in Spicy Coconut Sauce

Photo by ALB

These spicy meatballs are called "Lion's Head" because of their large size. Also, lions are believed to ward off evil. You can make the meatballs a day or two ahead, store them covered in the refrigerator, and heat them in the sauce before serving. Decrease the red pepper for a milder flavor.

Yield: 8 servings (serving size: 1 meatball and 3 tablespoons sauce)

Sauce:
1/2 cup light coconut milk
1/2 cup soy milk (used light coconut milk)
2 tablespoons minced peeled fresh ginger
2 teaspoons minced hot red chile pepper
1 tablespoon chopped green onions
2 tablespoons Thai fish sauce
Meatballs:
1 pound ground round or ground pork (we used pork)
1/3 cup chopped green onions
1/4 cup chopped water chestnuts
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon minced hot red chile pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup chopped fresh basil
1 tablespoon grated lemon rind

To prepare sauce, combine first 6 ingredients in a small bowl.
To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bowl, and shape mixture into 8 meatballs. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.
Place sauce in a large saucepan; bring to a boil over medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.

CALORIES 297 (20% from fat); FAT 6.5g (sat 1.8g,mono 2g,poly 2.1g); IRON 1.4mg; CHOLESTEROL 30mg; CALCIUM 12mg; CARBOHYDRATE 38.7g; SODIUM 616mg; PROTEIN 13.2g; FIBER 17g
Cooking Light, JANUARY 2002

Gingery Pork Meatballs with Noodles

D was not looking forward to making this. But he did. It took about 30 minutes to prep and cook.
We loved the meatballs. They tasted like potsticker filling. The pasta was a bit on the dry side. With the meatballs good, but alone, eh. D put extra soy sauce on his. We both put chili sauce on ours, but we always do with Asian dishes.

Definitely will have again. I can see subbing fettuccine to make cheaper.

Gingery Pork Meatballs with Noodles

Wide rice noodles are available on the ethnic-foods aisle at most major supermarkets and at Asian grocers. If you can't find them, any rice noodle or even spaghetti will work in this dish. You can also use ground sirloin, if you can't find pork.

Yield: 4 servings

Cost per Serving: $2.06

Meatballs:
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten

Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.
3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

CALORIES 506 ; FAT 15.4g (sat 5.1g,mono 6.2g,poly 3.3g); CHOLESTEROL 138mg; CALCIUM 81mg; CARBOHYDRATE 58.8g; SODIUM 700mg; PROTEIN 30.6g; FIBER 3.7g; IRON 3.4mg
Cooking Light, SEPTEMBER 2010

Meatball Sandwich

OK, I haven't tasted this or tried to make it. But Bro gave it to me with the review of "...it pretty much isnt lite anything but gd its so fn good."

Seeing as my brother has loved meatball sandwiches all my life, so I'm sure he has had bad, good and great ones, I'll take his word for it.

Perhaps I'll have it when I make my Rudolph cake...

Meatball Sandwich
Prep Time: 5 Minutes
Cook Time: 20 Minutes Ready In: 25 Minutes
Yields: 4 servings

INGREDIENTS:

1 pound ground beef 3/4 cup bread crumbs 2 teaspoons dried Italian seasoning 2 cloves garlic, minced 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan cheese

1 egg, beaten 1 French baguette 1 tablespoon extra-virgin olive oil 1/2 teaspoon garlic powder 1 pinch salt, or to taste 1 (14 ounce) jar spaghetti sauce 4 slices provolone cheese

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
3.	Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
4.	While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!