Indonesian Meatball Recipe

Indonesian Meatball recipe some of you have asked for. It is taken out of "More from the Gluten Free Gourmet" by Bette Hagman. I will first give you the recipe as written in the cookbook and then tell you how I modified it a little for what I like!! Here it goes:

Meatballs

* 2/3 pound lean ground beef
*1/3 pound lean ground pork
1/3 cup GF bread crumbs or GF cereal, crushed
1 1/2 teaspoons curry powder
1 tablespoon peanut butter
Salt and pepper to taste
1/2 teaspoon ginger (I use ginger powder for this part)
2 tablespoons GF soy sauce
1/4 teaspoon garlic salt
1 egg
**1 tablespoon dry milk powder
1 teaspoon prepared mustard powder
1 tablespoon sesame or peanut oil, for frying

Preheat oven to 350 degrees.

In a large bowl, mix together all ingredients except for the oil. Form into 3/4 inch balls. (I use a meatball scooper and it tends to make about 15-18 meatballs.) Heat oil in a heavy skillet and brown the balls, leaving room to move them around to keep them round. Cook only until the balls are browned and crusty. Remove the meatballs into a baking dish and fry the next batch.

When all the balls are done browning, bake for 45 minutes, covered with the Pinapple Sauce, if desired. (I tend to brush the sauce on each meatball generously and save the rest for serving. When I bake the meatballs with all of the sauce it tastes too sweet to me...but try it!! You may like it that way!!)

* I use 1 pound of ground turkey just because that's what I like. I use a little bit less bread crumbs because there's not that much fat in the turkey meat.
** I keep the dry milk out just because I can't find a dairy free substitute. The meatballs still taste fabulous without the dry milk!!

Pineapple Sauce

1 cup pineapple juice
2 tablespoons cornstarch
2 tablespoons lime juice
1/3 cup brown sugar
1 teaspoon grated fresh gingerroot
1/4 cup sake, dry white wine, or 7 UP (I use 7 UP)

Put the pineapple juice in a small saucepan. In a bowl, blend together the cornstarch, lime juice, brown sugar, and ginger. Add to the pinapple juice. Cook until clear and slightly thickened. (Mine never seems clear but you can tell a change in color). Remove from heat and add wine or 7 UP. Either pour over meatballs before baking or save to serve with the meatballs.

Mexican Meatballs 4-6 hours

Mexican Meatballs

Why should healthy food be bland and uninteresting when there are so many
easy and delicious ways to prepare it with sparkle and sizzle? This has a
sweetly smoky barbecue flavor, but instead of spending hours scrubbing the
grill, cleanup will be a breeze.
Serves 6 (4 each)

16 ounces extra lean ground turkey or beef
21 small fat-free saltine crackers, made into fine crumbs
1/2 cup frozen whole-kernel corn, thawed
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2 teaspoons chili seasoning
13/4 cups (one 15-ounce can) Hunt's Tomato Sauce
1 tablespoon Brown Sugar Twin
1 teaspoon dried parsley flakes

In a large bowl, combine meat, cracker crumbs, corn, green pep­ per, onion,
chili seasoning, and 1/4 cup tomato sauce. Mix well to combine. Form into 24
(l-inch) balls. Evenly arrange meatballs in a large skillet sprayed with
olive oil-flavored cooking spray and brown for 2 to 3 minutes. Place
meatballs in a slow cooker container sprayed with olive oil-flavored cooking
spray. Stir Brown Sugar Twin and parsley flakes into remaining tomato sauce.
Evenly spoon sauce over meatballs. Cover and cook on LOW for 4 to 6 hours.
When serving, evenly spoon sauce over meatballs.

HINTS: 1. A self-seal sandwich bag works great for crushing crackers.

Thaw corn by placing it in a colander and rinsing it under hot water for 30
seconds.

HE: 2 Protein  1 1/2 Vegetable  2/3 Bread  1 Optional Calories
194 Calories  6g Fat  16g Protein 19g Carb  640mg Sodium  2g Fiber
DIABETIC: 2 Meat  1 Vegetable  1 Starch

A Potful of Recipes by JoAnna M. Lund

Grandma Maronis Meatballs

Ingredients

• 1 pound ground chuck
• 4 ounces dried bread crumbs
• 4 large eggs
• 4 ounces whole milk
• 6 ounces grated Romano
• 3 ounces grated Spanish onion
• 2 ounces finely diced fresh garlic
• 2 ounces finely chopped fresh Italian parsley leaves
• 2 ounces finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html

Meatballs in Potato Cups

This meal is just plain fun!!!

 From Pookies Surprise website.

Meatballs in Potato Cups

Yield: 4 Servings

POTATO CUPS--------------
2 cups mashed potatoes
1 Egg
MEATBALLS---------------
1/2 sm Onion; finely chopped
1 Stalk celery; finely chopped
2/3 lb lean core ground beef
1/2 c Quick oats
1/3 c Nonfat dry milk powder
1/2 ts Salt
1/4 ts Pepper


Combine potatoes and egg. Place 8 ice cream
scoopsful on a jelly roll pan sprayed w/Pam.

Combine meatball ingredients and shape into 8
balls. Place halfway into each pile of taters.
Bake at 350°. about 40 minutes until the potatoes
and meat are browned and cooked through.

Serve with fat free gravy from a jar if desired, it's low points.

Inside Out Brussel Sprouts

I do not like BRUSSEL SPROUTS normally but these are great.  These taste
 like stuffed cabbage.

 I took these at Christmas to our church pot luck and
 got raves about them tasting like stuffed cabbage!
 
2 pounds lean ground beef ( I use 93 % lean)
 
1  1/2 cups uncooked instant rice( I use instant Brown rice)
 
1 medium onion chopped
 
2 eggs
 
1/4 tsp garlic powder
 
1/2 tsp  pepper
 
1 package(10 oz) frozen brussel sprouts
 
2 cans ( 15 oz each) tomato sauce
( I have used Tomato juice or diluted tomato soup also)
 
1 cup water
 
 
 
IN a bowl combine the first 6 ingredients and mix well.
Shape a scant 1/4 cupful around each frozen brussel
 sprout to form a meatball.
 
Place in a ungreased 15 x 10 x 1 inch dish
combine tomato sauce and water
( if I use Tomato juice or the diluted tomato soup
 i do not use the extra water)
Pour over meat balls
 
cover and bake 350 degrees for 1 hour and 15 minutes
 or until no pink remains
 
Yield 10 servings
 
Serving Size  1/10th of recipe
 
Calories 226
total fat 7g
Carbohydrates 22 g
protein 21 g