GRANDMA'S INSTANT POTATO FLAKE MEATBALLS
I found this recipe in a calgary cook book. It turned out really good, simple to make and ingredients in most of our cupboards.
Provided by DotM7037
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together hamburger, instant potato, salt, pepper and garlic salt.
- Make into small meatballs and fry lightly.
- Add sliced onions and simmer to light brown.
- Then add ketchup and water and boil for a few minutes.
- Turn stove down and simmer for 10 mins.
Nutrition Facts : Calories 210.1, Fat 8.8, SaturatedFat 3.3, Cholesterol 50.7, Sodium 780.3, Carbohydrate 16.1, Fiber 1, Sugar 8.6, Protein 17
GRANDMA'S MEATBALLS
Make and share this Grandma's Meatballs recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 1h5m
Yield 36 Meat balls
Number Of Ingredients 12
Steps:
- Soak the breadcrumbs in the milk until the milk is absorbed (use a good sized bowl that is big enough to hold the other ingredients).
- Add the meat, salt, pepper, allspice, ginger, onion and egg, mix til well blended.
- Bring 2 quarts of water to a boil, add some salt.
- Roll the meat mixture into golfball (or a bit smaller) sized balls.
- Drop the balls into the boiling water and cook covered for 15 minutes.
- Meanwhile heat the oven to 350F and in a saucepan combine the brown sugar, broth & melted butter, stir & heat until the sugar is dissolved and forms a glaze.
- Place the meatballs in a single layer in a 9X13 baking dish.
- Spoon the glaze over the meatballs and bake uncovered for 30 minutes.
- Turn the meatballs a couple of times.
Nutrition Facts : Calories 57.5, Fat 3.2, SaturatedFat 1.4, Cholesterol 18.3, Sodium 36.8, Carbohydrate 3.6, Fiber 0.1, Sugar 2.4, Protein 3.3
GREEK MEATBALLS WITH GRATED POTATO
Here is my version of Greek meatballs. These are delicious, served with a yogurt salad and Greek bread. You can also stuff these in pita bread, with lettuce and some of the yogurt sauce poured on top.
Provided by Andtototoo
Categories Meat
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the meatballs: Take one large potato and wash it.
- Do not yet peel it.
- Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
- Remove the potato from the hot water and let cool.
- In a large mixing bowl put the meat.
- Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
- Next, peel the potato and grate it.
- Add the grated potato to the meat and spices and mix everything together.
- Chill in the fridge for about one hour until the meat has gotten cold.
- Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
- Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
- Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
- If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.
- Add the remaining ingredients and mix well.
- Chill in the fridge until serving time.
Nutrition Facts : Calories 394, Fat 27.7, SaturatedFat 8.1, Cholesterol 62, Sodium 675.9, Carbohydrate 18, Fiber 2.1, Sugar 5.8, Protein 18.8
MEATBALL POTATO SUPPER
I'm frequently asked to bring this casserole to potluck dinners. Folks must enjoy it, because there are never any leftovers to bring home!-Sonya Morton, Molena, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, bread crumbs and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in small batches over medium heat; drain. Sprinkle with flour; gently roll to coat. , Place half of the potatoes in a greased 2-1/2-qt. baking dish. Top with meatballs and remaining potatoes. In a small bowl, combine soup and milk until blended; pour over potatoes. Sprinkle with paprika if desired. , Cover and bake at 350° for 60-65 minutes or until the potatoes are tender.
Nutrition Facts : Calories 361 calories, Fat 11g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 739mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein.
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