Hedgehog Meatballs Food
HEDGEHOG MEATBALLS
Meatballs with rice in them, cooked in tomato soup. Serve with mashed potatoes and beans or on a bed of rice, if desired.
Provided by Christie
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
- Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
- Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 413.2 calories, Carbohydrate 26.7 g, Cholesterol 110.2 mg, Fat 21.3 g, Fiber 0.6 g, Protein 27.4 g, SaturatedFat 8 g, Sodium 600.6 mg, Sugar 6.4 g
VEGETARIAN MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h10m
Yield about 24 golf-ball-size meatballs
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
- Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
- When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool.
- In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
- Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
- Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto.
- Preheat the oven to 350 degrees F.
- Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
- Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
- Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water.
- Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
- Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
HEDGEHOGS
Easy comfort food which can be prepared in under an hour. My family enjoy having this dish on rainy days with plenty of mashed potatoes.
Provided by Chrissyo
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine the beef, onion, rice, thyme, sage, rosemary, salt, pepper and beaten egg.
- Mix well with hands, making mixture into medium sized, meatballs, (about the size of a large walnut).
- Set aside.
- Pour soup into a large saucepan, and dilute with 1 can of water.
- Heat to simmering over medium heat.
- Add the sage leaves.
- Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes or until the tomato soup has thickened.
- Remove the sage leaves.
- Serve with creamy mashed potatoes and green beans.
Nutrition Facts : Calories 913, Fat 53.6, SaturatedFat 20.6, Cholesterol 234, Sodium 1210.5, Carbohydrate 54.7, Fiber 3.2, Sugar 15.8, Protein 51
HEDGEHOG MEATBALLS
Meatballs with rice in them, cooked in tomato soup. Serve with mashed potatoes and beans or on a bed of rice, if desired.
Provided by Christie
Categories Meatballs
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, combine the beef, rice and egg beat. Mix well with hands, making mixture into medium sized meatballs. Set aside.
- Pour soup into a large saucepan, and dilute with 1 can of water. Heat to simmering over medium heat.
- Lower heat to low, drop meatballs into soup and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 413.2 calories, Carbohydrate 26.7 g, Cholesterol 110.2 mg, Fat 21.3 g, Fiber 0.6 g, Protein 27.4 g, SaturatedFat 8 g, Sodium 600.6 mg, Sugar 6.4 g
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