My Version Of Meatballs. Mix beef, sausage, and eggs thoroughly by hand in large mixing bowl. Add remaining ingredients, mix by hand until fully incorporated. Mix ground turkey with seasonings and Worcestershire.
Chop and grate the onions, the garlic, the flat parsley and the lemon peel.
Preferably the onions should be finely chopped since it will make it oh so much easier when frying the meatballs.
My own version,creamy meatballs and pasta!
You can cook My Version Of Meatballs using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients of My Version Of Meatballs
- It's of Ground beef.
- Prepare of Onion.
- Prepare of Garlic.
- Prepare of Jalapeno.
- Prepare of Eggs.
- It's of Cheddar cheese Gold Fish ;).
- It's of Fresh cilantro and parsley.
- Prepare of as needed Salt/Pepper.
Just simple home cooking.yummy 😋😘 This is my version of an old Greek recipe. The addition of dried mint flakes sets these meatballs apart from any others I've ever tried. - Joyce Acheson, Soldier Pond, Maine There's nothing better than homemade meatballs and my version of Swedish Meatballs is the ultimate comfort food. Bathed in the BEST Swedish Meatball Sauce that's a rich, creamy gravy and perched on a pile of buttery egg noodles, these are WAY better than IKEA! Mix with your hands just until all of the ingredients are evenly distributed.
My Version Of Meatballs instructions
- Add ground beef to large mixing bowl.
- In food processor, grind onion, garlic, and jalapeno until it's almost liquid. Add to your ground beef.
- Pulse gold fish in food processor until very fine. Add to your meat.
- Add the rest of your spices and eggs and mix all together (I like to do this with my hands)..
- When throughly combined cover with plastic and refrigerate overnight.
- Form meat into any size meatball you want and lay out onto a cookie sheet lined with plastic wrap. Cover in another layer of plastic wrap and freeze. Once your meatballs are frozen (6+ hours) stick them into zip lock bags and they're ready to be used in any dish..
Second, these are gluten-free meatballs — or at least my version is. I mix the meat with potato starch, which was a tip I picked up from Nilsson. Another tip, this one from me: Use cream, not milk, in the meatballs. My definition of comfort food has changed a lot since last March. Confined at home with just my small family, I initially turned to bread and carbs, melted cheese, and countless snacks for solace.