All Purpose Meatballs Food

SWEDISH MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the All-Purpose Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.
• Serve over buttered noodles and garnish with fresh parsley.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

ALL-PURPOSE MEATBALLS

Steps:

• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

ALL PURPOSE FREEZER MEATBALLS

Steps:

• I mix the Panko ginger allspice salt and egg in a small bowl.
• Ginger, allspice, and Molasses MAY and likely SHOULD be increased Run it all, with the beef, through the FINE die on your food grinder.
• If you do not have a grinder, purchase the beef fine grind, at least twice through the grinder.
• And chop the onion fine in your food processor.
• I'm looking here for a very dense end product.
• Mix well by hand.
• Form into no-larger-than-pingpong ball size.
• Roll lightly in that excess Panko or bread crumbs I forgot to tell you to put in a plate.
• Place on a grill rack, Hopefully fine grate enough so they don't fall through.
• Oven at 400 (preheat).
• Bake about 20 min OR until that instant thermometer reads 145+.
• Let them cool completely and put what you're not going to use now in a freezer bag.
• That extra roll in Panko keeps them loose in the bag.
• For use?
• Put the balls and some (jarred) pasta sauce, gravy, whatever you fancy in the microwave to heat.
• Place in/on bun, spaghetti, hash browned or mashed potatoes, rice, or whatever the spirit moves you to.
• It's a handy meal-in-a-hurry.
• Enjoy and let me know any other uses you can find.
• T.